The French cook
Subtitle: prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : 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
Contributors: I. D. G
Series: Early English books, 1641-1700 -- 189:14
Publisher: Printed for Charls Adams, and are to be sold at his shop ...
Published: 1653
Place of publication: London
Language: eng
Format: Microform
Number of pages: 276
Subjects: Cookery -- Early works to 1800; Cookery, French -- Early works to 1800
Work titles: Cuisinier françois.
Notes: Translation of: Cuisinier françois

Dedication signed: Du Fresne

Reproduction of original in Harvard University Libraries

Wing L624

Microfilm. Ann Arbor, Mich. : University Microfilms, 1965. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 189:14)

s 1965 miu n