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Field name | Value |
---|---|
Reference | 3068102147216 |
Library/Archive | The New York Academy of Medicine |
Title | Le nouveau cuisinier: ou il est traitté de la veritable methode pour apprester toutes sortes de viandes |
Author/Creator | Lune, Pierre de |
Date | 1660 |
Collection | Special Collections |
Place of Publication | Paris, France |
Publisher | P. David |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation |
Subjects | cooking cooking techniques recipes canning and preserving |
Cuisine | French cuisine |
Description | The first part of the book arranges recipes by season, the second contains recipes for eggs, salads, pastries and preserving. |
Countries | France |
Places | Paris |
Language | French |
Additional Information | Third edition. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |