The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables /
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| Format: | Microform Book |
| Language: | English |
| Series: | Early English books, 1641-1700 ;
189:14. |
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| Item Description: | Translation of: Cuisinier françois. Dedication signed: Du Fresne. Reproduction of original in Harvard University Libraries. Microform. |
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| Physical Description: | 25 unnumbered pages, 276 pages |