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.
| dc.contributor | Text Creation Partnership, |
| dc.contributor.author | La Varenne, François Pierre de, 1618-1678. |
| dc.contributor.author | I. D. G. |
| dc.coverage.placeName | London |
| dc.date.accessioned | 2020-07-01 |
| dc.date.accessioned | 2020-09-23T02:57:10Z |
| dc.date.available | 2020-09-23T02:57:10Z |
| dc.date.created | 1653 |
| dc.date.issued | 2011-04 |
| dc.identifier | ota:A88798 |
| dc.identifier.citation | http://purl.ox.ac.uk/ota/A88798 |
| dc.identifier.uri | http://hdl.handle.net/20.500.12024/A88798 |
| dc.description.abstract | 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. With: Cheap riches, or, A pocket-companion / by Nathanaell Church. London : Printed for John Perry, 1654. |
| dc.format.extent | Approx. 426 KB of XML-encoded text transcribed from 159 1-bit group-IV TIFF page images. |
| dc.format.medium | Digital bitstream |
| dc.format.mimetype | text/xml |
| dc.language | English |
| dc.language.iso | eng |
| dc.publisher | University of Oxford |
| dc.relation.isformatof | https://data.historicaltexts.jisc.ac.uk/view?pubId=eebo-99859017e |
| dc.relation.ispartof | EEBO-TCP (Phase 2) |
| dc.rights | To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication Creative Commons 0 1.0 Universal. This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information. |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ |
| dc.rights.label | PUB |
| dc.subject.lcsh | Cookery -- Early works to 1800. |
| dc.subject.lcsh | Cookery, French -- Early works to 1800. |
| dc.title | 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. |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 1319082 |
| files.count | 4 |
| identifier.stc | Wing L624 |
| identifier.stc | Thomason E1541_1 |
| identifier.stc | ESTC R11394 |
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