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  1. 1
    The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France

    The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled...

    Veröffentlicht 1690
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
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  2. 2
    The Queens closet opened Comprehending several hundreds of experienced receipts, and incomparable secrets in physick, chyrurgery, preserving, candying, cooking, &c. which were presented to the Queen, by the most eminent doctors in physick, chyrurgions, oculists and divers persons of honour, whose names are all fixed to their receipts, many whereof were had in esteem, when she pleased to descend to private recreations. Containing I. The Queens physical cabbinet, or excellent receipts in physick, chyrurgery, &c. II. The Queens delight,; or the art of preserving, conserving, candying; as also, a right knowledge of making perfumes and distilling the most excellent waters. III. The compleat cook; or, directions for dressing all sorts of flesh, fowl and fish, ordering of sauces, and making of pastry, according to the English, French, Spanish and Italian mode

    The Queens closet opened Comprehending several hundreds of experienced receipts, and incomparable secrets in physick, chyrurgery, preserving, candying, cooking, &c. which were pres...

    Veröffentlicht 1684
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
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  3. 3
    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:... von La Varenne, François Pierre de 1618-1678

    Veröffentlicht 1673
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
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  4. 4
    The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster

    The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigass...

    Veröffentlicht 1674
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
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    Elektronisch E-Book

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  5. 5
    The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster

    The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roas...

    Veröffentlicht 1694
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
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  6. 6
    The French cook prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ...

    The French cook prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... von La Varenne, François Pierre de 1618-1678

    Veröffentlicht 1653
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
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  7. 7
    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. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables

    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.... von La Varenne, François Pierre de 1618-1678

    Veröffentlicht 1653
    DE-12
    DE-70
    DE-155
    DE-384
    DE-473
    DE-19
    DE-355
    DE-703
    DE-824
    DE-29
    Volltext
    Elektronisch E-Book

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