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
Gespeichert in:
| 1. Verfasser: | |
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| 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: | |
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| Beschreibung: | A translation of: François Pierre de la Varenne. Cuisinier françois. - Dedication signed: Du. Fresne. - Reproduction of the original in the Henry E. Huntington Library and Art Gallery. - Wing (2nd ed.), L625A. - With a preliminary advertisement leaf |
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| indexdate | 2024-07-09T21:05:34Z |
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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 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 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 Online-Ressource txt rdacontent c rdamedia cr rdacarrier A translation of: François Pierre de la Varenne. Cuisinier françois. - Dedication signed: Du. Fresne. - Reproduction of the original in the Henry E. Huntington Library and Art Gallery. - Wing (2nd ed.), L625A. - With a preliminary advertisement leaf Online_Ausgabe Ann Arbor, Mich 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1641-1700 ; 1761:28) 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 1673 https://search.proquest.com/docview/2240875217 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 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 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 |
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| title | 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 |
| 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 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 |
| title_exact_search | 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 |
| title_exact_search_txtP | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| 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 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 |
| title_sub | 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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| 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/2240875217 |
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