The French cook
Subtitle: prescribing the way of making ready 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 skill 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
By: written in French by Monsieur De La Varenne ... and now Englished by I.D.G.
Publisher: Printed for Charles Adams ...
Published: 1653
Place of publication: London
Language: eng
Number of pages: 276
Subjects: Cookery, French -- Early works to 1800
Notes: Wing L624
Translation of: Cuisinier françois.
Added engraved t.p., illustrated.
Signatures: A-M¹² N⁶.