The French cook
Subtitle: 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
By: Englished by J.D.G.
Contributors: J. D. G., translator; Dring, Thomas, -1695, bookseller; Leigh, John, -1686, bookseller
Edition: The third edition, with an addition of some choice receipts grown in use amongst the nobility and gentry by a prime artist of our own nation.
Publisher: Printed for Thomas Dring, at the Harrow at Chanceery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Court
Published: 1673
Place of publication: London
Language: eng
Number of pages: 294
Subjects: French Cooking; Early works to 1800; Cooking
Work titles: Cuisinier françois
Notes: Dedication typesigned: DuFresne.

First English edition was published in 1653 (Wing L624).

Head-pieces; initials.

Signatures: A⁸ a⁸ b⁴ B-T⁸ V⁴ (b4 folded to precede A1).

Cagle, W.R.  A Matter of taste, no. 818

Wing (2nd ed.), L625A

Translation of: Le cuisinier françois by F.P. de La Varenne, Paris, 1651, cf. Cagle.