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: | eBook |
| Language: | English |
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London :
Printed for Charls Adams, and are to be sold at his shop ...,
1653.
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| Series: | Early English books online.
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| Online Access: | Connect to the full text of this electronic book |
| Item Description: | Translation of: Cuisinier françois. Dedication signed: Du Fresne. Reproduction of original in Harvard University Libraries. |
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| Physical Description: | 1 online resource ([25], 276 pages) |