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 /
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
London :
Printed for Charles Adams,
1654.
|
| 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 online.
|
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Item Description: | Numerous errors in paging. Text and register are continuous. Reproduction of original in the Bodleian Library. |
|---|---|
| Physical Description: | 1 online resource ([22], 297 [id est 287] pages) |