François Pierre de La Varenne, The French Cook (1653)

Full Text
EEBO/TCP
Date
1653
Author
Translator
Lexicon title
An Alphabeticall table for the explaining of the hard and strange words contained in this Book
Book title
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 Ppreparation 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
Publication place
London
Publisher
Charls Adams
Transcription source
EEBO (British Library Thomason E.1541[1])
Text type
printed book
Genre
Hard-word, term-of-art, and dialect dictionaries, glossaries, and definitions
Subject area
cooking
Language
headwords: English
explanations: English
explanations: English
Extent
A10r-A12v
Word-group
type: alphabetical
Word-entry
type: headword
sample: To Passe in the panne. It is to frie a little, or to parboile in the frying panne.
Wing
L 624-625A
Other editions
1654: L625;
1673: L625a
Criticisms
Oxford, Arnold Whitaker. English Cookery Books to the Year 1850. London and Oxford: Henry Frowde and Oxford University Press, 1913. 23-24. view record
Sources
  • La Varenne, Françis Pierre de. Le Cuisinier François, enseignant la manière de bien apprester, & assaisonner toutes sortes de viandes, grasses et maigres. 2nd edn. Paris: n.p., 1652. view record