The French cook
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
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.
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Contributions
- I. D. G. - Contributor
Publication
Printed for Charles Adams, London, England
Language
English
Word Count
74,250 words, Guess
Page Count
297 pages
Physical Format
Microform
Identifiers
- OCLC Control Number9327592
- Open LibraryOL16778895M
Subjects
Genres
- Early works to 1800
Series Statement
- Early English books, 1641-1700 -- 1334:43.
Links
Other Editions
- The French cook: 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
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