Listing 1 - 6 of 6
Sort by

Book
Le pastissier françois : où est enseigné la maniere de faire toute sorte de pastisserie, tres-utile à toute sorte de personnes : ensemble le moyen d'aprester toutes sortes d'œufs pour les jours maigres, & autres, en plus de soixante façons.
Author:
ISBN: 1483283151 1306092434 1483285316 9781483285313 9781483283159 Year: 1655 Publisher: A Amsterdam : Chez Louys & Daniel Elzevier,

Loading...
Export citation

Choose an application

Bookmark

Abstract

Le pastissier françois


Book
Le cuisinier françois : d'après l'édition de 1651
Author:
ISBN: 9782845780262 2845780265 Year: 2001 Publisher: Houilles (Yvelines) : Manucius,

Loading...
Export citation

Choose an application

Bookmark

Abstract

La Varenne, cuisinier du marquis d'Uxelles, fait paraître son ouvrage d'art culinaire en 1651 alors que l'édition française n'avait plus vu de nouveauté dans ce domaine depuis plus d'un siècle. Cet ouvrage, qui rompt avec la cuisine médiévale et annonce la cuisine française moderne, décrit pour la première fois des recettes devenues depuis des grands classiques.


Book
The French cook, : 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.
Authors: ---
Year: 1673 Publisher: London : 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,

Loading...
Export citation

Choose an application

Bookmark

Abstract

eebo-0113

Keywords

Cookery --- Cookery, French


Book
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
Authors: ---
Year: 1653 Publisher: London : Printed for Charls Adams, and are to be sold at his shop ...,

Loading...
Export citation

Choose an application

Bookmark

Abstract

eebo-0062

Keywords

Cookery --- Cookery, French


Book
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
Authors: ---
Year: 1654 Publisher: London : Printed for Charles Adams,

Loading...
Export citation

Choose an application

Bookmark

Abstract

eebo-0014

Keywords

Cookery, French. --- Cookery


Book
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.
Authors: ---
Year: 1653 Publisher: London, : Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet.,

Loading...
Export citation

Choose an application

Bookmark

Abstract

eebo-0018

Keywords

Cookery --- Cookery, French

Listing 1 - 6 of 6
Sort by


Copyright ©2024 SemperTool