01934nam 2200409 n 450 99639002520331620221108022218.0(CKB)4940000000098881(EEBO)2240875217(UnM)99826202e(UnM)99826202(EXLCZ)99494000000009888119941202d1673 uy |engurbn||||a|bb|The French cook[electronic resource]prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.GLondon printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street1673[40], 294, [2] pA translation of: François Pierre de la Varenne. Cuisinier françois.With a preliminary advertisement leaf.Dedication signed: Du. Fresne.Reproduction of the original in the Henry E. Huntington Library and Art Gallery.eebo-0113CookeryEarly works to 1800Cookery, FrenchEarly works to 1800CookeryCookery, FrenchLa Varenne François Pierre de1618-1678.931896I. D. G1004711Cu-RivESCu-RivESCStRLINWaOLNBOOK996390025203316The French cook2308338UNISA