La Varenne, F. P. d., & I. D. G. (1654). 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 (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.). Printed for Charles Adams.
Chicago Style (17th ed.) CitationLa Varenne, François Pierre de, and I. D. G. 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. 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. London: Printed for Charles Adams, 1654.
MLA (9th ed.) CitationLa Varenne, François Pierre de, and I. D. G. 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. 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. Printed for Charles Adams, 1654.