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Field name | Value |
---|---|
Reference | 3068102147056 |
Library/Archive | The New York Academy of Medicine |
Title | Le dons de comus ou l'art de la cuisine (Vol 3) |
Author/Creator | Marin, François |
Date | 1775 |
Collection | Special Collections |
Place of Publication | Paris |
Publisher | Le Cellot |
Document Type | Printed Cookbook |
Theme | Food Preparation |
Subjects | recipes cooking techniques |
Cuisine | French cuisine |
Description | The art of cooking but "reduit en pratique" (i.e. cut down). Table of Contents is at reverse. Chapters divided into types of dish and more specific dishes. Provides detailed instructions for techniques and preparation. |
Countries | France |
Language | French |
Document linked to |
Le dons de comus ou l'art de la cuisine (Vol 1) Le dons de comus ou l'art de la cuisine (Vol 2) |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |