The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | 3068102147172 |
Library/Archive | The New York Academy of Medicine |
Title | Le Cuisinier Francois |
Author/Creator | La Varenne, François Pierre de |
Date | 1652 |
Collection | Special Collections |
Place of Publication | Paris, France |
Publisher | Chez Pierre David |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation |
Subjects | cooking cooking techniques recipes ingredient Lent religion religious food law |
Cuisine | French cuisine |
Description | A leather bound volume, including an index at rear with dishes and methods listed alphabetically. |
Countries | France |
Places | Paris |
Language | French |
Additional Information | Second edition. Handwritten recipes at end. Book divided into sections i.e. viandes, potages, vegetables with mini-contents preceding recipes. La Varenne was master cook to the Marquis d'Uxelles. Recipes from page 189 onwards suitable for Lent. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |