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Previews available in: French
Subjects
French Cooking, Early works to 1800, CookingShowing 1 featured edition. View all 1 editions?
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Le cuisinier francois: enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes, grasses & maigres, legumes, patisseries, &c. : reueu, corrigé, & augmenté d'vn traitté de confitures seiches & liquides, & autres delicatesses de bouche : ensemble d'vne table alphabetique des matieres qui sont traittées dans tout le liure
1652, Chez Pierre David, au Palais, à l'entrée de la Gallerie des Prisonniers
in French
- Seconde edition.
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Book Details
Edition Notes
Signatures: ã⁸ A-2A⁸.
Head-pieces; initials.
Last page blank.
Includes index.
Vicaire, G. Bib. gastronomique, col. 495
The Physical Object
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Feedback?September 3, 2021 | Created by MARC Bot | import new book |