The French cook
| Publication Date | 1673 |
|---|---|
| Remainder | prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G |
| Extent | [40], 294, [2] p. |
| Location | London |
| Publisher | printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street |
Author(s)
MoEML Location(s)
- FLEE6 - Fleet Street
- FLEE6 - Fleet Street - Fleet Street
Wed Mar 29 01:45:27 CDT 2023