The French cook
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
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.
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Contributions
- J. D. G., translator - Contributor
- Dring, Thomas, -1695, bookseller - Contributor
- Leigh, John, -1686, bookseller - Contributor
Publication
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, London, England
Language
English
Word Count
73,500 words, Guess
Page Count
294 pages
Identifiers
- Internet Archivefrenchcookprescr00lava
- OCLC Control Number7701356
- Open LibraryOL37822734M
Classifications
- LCCTX707 .F7 1673
Subjects
Other Editions
- The French cook: 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
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