The French cook
Subtitle: prescribing 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
By: written in French by Monsieur De La Varenne ; and now Englished by I.D.G.
Contributors: I. D. G.
Edition: The 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 with 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.
Series: Early English books, 1641-1700 -- 1334:43.
Publisher: Printed for Charles Adams
Published: 1654
Place of publication: London
Language: eng
Format: Microform
Number of pages: 297
Subjects: Cookery, French; Cookery -- Early works to 1800
Genres: Early works to 1800.
Notes: Reproduction of original in the Bodleian Library.

Wing L625.

Available electronically as part of Early English books online.

Microfilm. Ann Arbor, Mich. : University Microfilms International, 1982. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 1334:43)