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  EEBO-TCP (Phase 2)
  
  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. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
  Date of publication:
  1653
  

  Author(s):

  La Varenne, François Pierre de, 1618-1678. ; I. D. G.
  Description:
  A translation of: François Pierre de la Varenne. Cuisinier françois. With engraved frontispiece. Dedication signed: Du Fresne. Annotation on Thomason copy: "May. 27.". Reproduction of the original in the British Library. ...
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