7 results filtered with: La Varenne, François Pierre de, 1618-1678
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Il cuoco francese. ... / Trasportato nuovamente dal francese.
La Varenne, François Pierre de, 1618-1678Date: 1787- Books
- Online
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 / written in French by Monsieur De La Varenne ... ; and now Englished by I.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1653- Books
- Online
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.
La Varenne, François Pierre de, 1618-1678Date: 1673- Books
- Online
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 / written in French by Monsieur De La Varenne ; and now Englished by I.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1654- Books
Le nouveau et sçavant cuisinier françois, où est enseigné la maniere d'apprester toutes sortes de viandes. ... / Reveu, corrigé et augmenté d'un paticier et confiturié.
La Varenne, François Pierre de, 1618-1678Date: 1669- Books
- Online
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.
La Varenne, François Pierre de, 1618-1678Date: 1653- Books
- Online
Le nouveau et sçavant cuisinier françois, où est enseigné la maniere d'apprester toutes sortes de viandes. ... / Reveu, corrigé et augmenté d'un paticier et confiturié. ...
La Varenne, François Pierre de, 1618-1678.Date: 1669