LEADER 01687nam0-22003851i-450- 001 990001662370403321 005 20140207100730.0 012 $anaI. erve e-li Qumo (3) 1767 (Q)$2fei$5IT-NA0274 035 $a000166237 035 $aFED01000166237 035 $a(Aleph)000166237FED01 035 $a000166237 100 $a20030910d1767----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 140 $az---z----ba-ka------bb1000-- 141 $af--b0bc-$5IT-NA0274------------------------------------------------------------------ 200 1 $aVeglie non meno utili che piacevoli di materie particolari appartenenti all'economia della villa I genn. 1767-15 dic. 1767 n. 1-24$fUbaldo Montelatici 210 $aFirenze$cStampa Reale$d1767 215 $a[1] c. di tav., 96 p.$d4° 300 $aEsempl. mancante del front. 307 $asegn.: A-Z2; Aa20 316 $asull'occhietto, nota manoscritta: "Opera periodica dell'ab. D. Ubaldo Montelatici, e di cui sortiva due fogli al mese. Non durò che l'anno 1767"$5IT-NA0274 317 $asulla coperta, etichetta cartacea: "Dono Ierna 1115"; sul margine superiore esterno della prima pagina timbro: "Università di Napoli facoltà di agraria-Biblioteca"$5IT-NA0274 620 $aItalia$dFirenze 700 1$aMontelatici,$bUbaldo$071729 719 02$aStampa Reale$4610 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aAQ 912 $a990001662370403321 952 $a60 094.2 B 67$b36006$fFAGBC 959 $aFAGBC 996 $aVeglie non meno utili che piacevoli di materie particolari appartenenti all'economia della villa I genn. 1767-15 dic. 1767 n. 1-24$9373442 997 $aUNINA LEADER 01934nam 2200409 n 450 001 996390025203316 005 20221108022218.0 035 $a(CKB)4940000000098881 035 $a(EEBO)2240875217 035 $a(UnM)99826202e 035 $a(UnM)99826202 035 $a(EXLCZ)994940000000098881 100 $a19941202d1673 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 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.G 210 $aLondon $cprinted for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street$d1673 215 $a[40], 294, [2] p 300 $aA translation of: Franc?ois Pierre de la Varenne. Cuisinier franc?ois. 300 $aWith a preliminary advertisement leaf. 300 $aDedication signed: Du. Fresne. 300 $aReproduction of the original in the Henry E. Huntington Library and Art Gallery. 330 $aeebo-0113 606 $aCookery$vEarly works to 1800 606 $aCookery, French$vEarly works to 1800 615 0$aCookery 615 0$aCookery, French 700 $aLa Varenne$b Franc?ois Pierre de$f1618-1678.$0931896 701 $aI. D. G$01004711 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996390025203316 996 $aThe French cook$92308338 997 $aUNISA