The French Cook

The French Cook: A Full And Literal Translation Of La Petite Cuisiniere Habile; Giving Plain Directions For Making The Most Celebrated And Delicious Potages Entreés Entremets Crêmes Fritures; Sauces Pates Patisserie Confitures Geleés &C. With Delicacy And Economy; With Full Directions For Preserving Fruits Meats Fish And Vegetables has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.