LEADER 01843nam  2200409Ia 450 
001 996389236503316
005 20221108103111.0
035   $a(CKB)4940000000097516
035   $a(EEBO)2264211195
035   $a(OCoLC)ocm9327592e
035   $a(OCoLC)9327592
035   $a(EXLCZ)994940000000097516
100   $a19830319d1654      uy         |
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe French cook$b[electronic resource] $eprescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /$fwritten in French by Monsieur De La Varenne ; and now Englished by I.D.G
205   $aThe second edition carefully examined and compared with the originall and purged throughout from many mistakes and defects, and supplyed in diverse things left out in the former impression$bwith an addition of some choise receits of cookery lately grown in use amongst the nobility and gentry / by a prime artist of our owne nation.
210   $aLondon $cPrinted for Charles Adams$d1654
215   $a[22], 297 [i.e. 287] p
300   $aNumerous errors in paging. Text and register are continuous.
300   $aReproduction of original in the Bodleian Library.
330   $aeebo-0014
606   $aCookery, French
606   $aCookery$vEarly works to 1800
615  0$aCookery, French.
615  0$aCookery
700   $aLa Varenne$b Franc?ois Pierre de$f1618-1678.$0931896
701   $aI. D. G$01004711
801  0$bUMI
801  1$bUMI
801  2$bm/c
801  2$bUMI
801  2$bWaOLN
906   $aBOOK
912   $a996389236503316
996   $aThe French cook$92308338
997   $aUNISA