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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
La Varenne, Francois Pierre de, 1618-1678.
I. D. G.
Translation of: Cuisinier francois.
Dedication signed: Du Fresne.
, 276 p.
London: Printed for Charls Adams, and are to be sold at his shop ..., 1653.
Wing / L624
Reproduction of the original in the Harvard University Library
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