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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, Either to Procure Appetite, or to Advance the Power of Digestion

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
Author:
Translator:I. D. G.
Note:London: Printed for C. Adams, 1653
  
Link:
Stable link here:https://onlinebooks.library.upenn.edu/webbin/book/lookupid?key=olbp94642
  
Subject:Cooking, French -- Early works to 1800
Call number:TX707 .L313 1653
Other copies:Look for editions of this book at your library, or elsewhere.

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