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