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.G

• Autore: La Varenne François Pierre de <1618-1678.>
• Pubblicazione: London, : printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673
• Descrizione fisica: [40], 294, [2] p
• Soggetto topico: Cookery; Cookery, French
• Altri autori: I. D. G
• Note generali: A 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.
• Sommario/riassunto: eebo-0113
• Titolo autorizzato: The French cook
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996390025203316
• Lo trovi qui: Univ. di Salerno