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 receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G

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 receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G

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Bibliographische Detailangaben
1. Verfasser: La Varenne, François Pierre de 1618-1678 (VerfasserIn)
Format: Elektronisch E-Book
Sprache:English
Veröffentlicht: London printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street 1673
Schlagworte:
Geschichte 1600-1800
aCookery vEarly works to 1800
aCookery, French vEarly works to 1800
Cookery > Early works to 1800
Cookery, French > Early works to 1800
Kochbuch
Frankreich
Online-Zugang:DE-12
DE-70
DE-155
DE-384
DE-473
DE-19
DE-355
DE-703
DE-824
DE-29
Volltext
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DE-12
DE-70
DE-155
DE-384
DE-473
DE-19
DE-355
DE-703
DE-824
DE-29
Volltext

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