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
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet
1653
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | A translation of: François Pierre de la Varenne. Cuisinier françois. - Annotation on Thomason copy: "May. 27.". - Dedication signed: Du Fresne. - Reproduction of the original in the British Library. - Thomason, E.1541[1]. - Wing (2nd ed.), L624. - With engraved frontispiece. - With: Cheap riches, or, A pocket-companion / by Nathanaell Church. London : Printed for John Perry, 1654 |
| Beschreibung: | Online-Ressource ill |
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| indexdate | 2024-07-09T21:03:41Z |
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| spelling | La Varenne, François Pierre de 1618-1678 Verfasser (DE-588)128950625 aut Cuisinier françois 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 Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G London Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet 1653 Online-Ressource ill txt rdacontent c rdamedia cr rdacarrier A translation of: François Pierre de la Varenne. Cuisinier françois. - Annotation on Thomason copy: "May. 27.". - Dedication signed: Du Fresne. - Reproduction of the original in the British Library. - Thomason, E.1541[1]. - Wing (2nd ed.), L624. - With engraved frontispiece. - With: Cheap riches, or, A pocket-companion / by Nathanaell Church. London : Printed for John Perry, 1654 Online-Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Thomason Tracts ; 195:E1541[1]) s1999 Geschichte 1600-1800 gnd rswk-swf aCookery vEarly works to 1800 aCookery, French vEarly works to 1800 Cookery Early works to 1800 Cookery, French Early works to 1800 Kochbuch (DE-588)4114240-8 gnd rswk-swf Frankreich (DE-588)4018145-5 gnd rswk-swf Frankreich (DE-588)4018145-5 g Kochbuch (DE-588)4114240-8 s Geschichte 1600-1800 z 1\p DE-604 I. D. G Sonstige oth Reproduktion von La Varenne, François Pierre de, 1618-1678 The French cook 1653 https://search.proquest.com/docview/2248507142 Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | La Varenne, François Pierre de 1618-1678 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 aCookery vEarly works to 1800 aCookery, French vEarly works to 1800 Cookery Early works to 1800 Cookery, French Early works to 1800 Kochbuch (DE-588)4114240-8 gnd |
| subject_GND | (DE-588)4114240-8 (DE-588)4018145-5 |
| title | 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 |
| title_alt | Cuisinier françois |
| title_auth | 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 |
| title_exact_search | 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 |
| title_exact_search_txtP | 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 |
| title_full | 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 Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G |
| title_fullStr | 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 Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G |
| title_full_unstemmed | 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 Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G |
| title_short | The French cook |
| title_sort | 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 |
| title_sub | 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 |
| topic | aCookery vEarly works to 1800 aCookery, French vEarly works to 1800 Cookery Early works to 1800 Cookery, French Early works to 1800 Kochbuch (DE-588)4114240-8 gnd |
| topic_facet | aCookery vEarly works to 1800 aCookery, French vEarly works to 1800 Cookery Early works to 1800 Cookery, French Early works to 1800 Kochbuch Frankreich |
| url | https://search.proquest.com/docview/2248507142 |
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