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 : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /
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| Other Authors: | |
| Format: | Microform Book |
| Language: | English |
| Edition: | The second edition carefully examined and compared with the originall and purged throughout from many mistakes and defects, and supplyed in diverse things left out in the former impression |
| Series: | Early English books, 1641-1700 ;
1334:43. |
| Subjects: |
Evans: Microforms (3rd floor)
| Call Number: |
film B 3609 1334:43 |
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