Il cuoco francese, que e insegnata la maniera di condire ogni sorte di vivande, e di fare ogni sorte di pasticcierie, e di confetti, conforme le quattro stagion dell'anno
By: per il signor De La Varenne ; trasportato nuovamente dal francese all'italiana favella.
Contributors: Elizabeth Robins Pennell Collection (Library of Congress)
Publisher: Per Lorenzo Baseggio
Published: 1703
Place of publication: In Venetia
Language: ita
Number of pages: 420
Subjects: Cookery, French -- Early works to 1800
Genres: Early works to 1800.
Notes: Pennell, E.R.  My cookery books, p. 118-119
Westbury, R.M.T. Handlist of Italian cookery books, 1963, p. 130, #5.
Translation of Le cuisinier francois.
Signatures: $¹² A-R¹² S⁶.
Woodcut initial and tail pieces.
LC copy has inscription on front flyleaf: To Mrs. J. Pennell with kindest regards of Charles G. Leland, Florence, March 28, 1897. Entirely bound by the donor! A curious and very rare work from old sources. It contains valuable recipes in sweets, e.g. how to candy violets and other flowers. Adjoining leaf has pen and ink drawing of a hand holding a scroll with a legend signed C.G.L.