LEADER 01997nam  2200421 n 450 
001 996391263103316
005 20221108073731.0
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035   $a(EEBO)2248507142
035   $a(UnM)99859017e
035   $a(UnM)99859017
035   $a(EXLCZ)994940000000106172
100   $a19850731d1653      uy         |
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe French cook$b[electronic resource] $ePrescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. /$fWritten in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G
210   $aLondon, $cPrinted for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet.$d1653
215   $a[29], 4-276 p. $cill
300   $aA translation of: Franc?ois Pierre de la Varenne. Cuisinier franc?ois.
300   $aWith engraved frontispiece.
300   $aDedication signed: Du Fresne.
300   $aAnnotation on Thomason copy: "May. 27.".
300   $aReproduction of the original in the British Library.
330   $aeebo-0018
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   $a996391263103316
996   $aThe French cook$92308338
997   $aUNISA