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Book/Printed Material The French cook, or, The art of cookery developed in all its various branches. Art of cookery developed in all its various branches

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About this Item

Title

  • The French cook, or, The art of cookery developed in all its various branches.

Other Title

  • Art of cookery developed in all its various branches

Names

  • Ude, Louis Eustache.
  • Katherine Golden Bitting Collection on Gastronomy (Library of Congress)

Created / Published

  • London, Printed by Cox and Baylis for the author, 1813.

Headings

  • -  Cooking, French

Notes

  • -  Form AACR2: vj34
  • -  LAC scc 2019-03-25 no edits (1 card)
  • -  LAC rwp 2019-04-09 review

Medium

  • 2 prelim. leaves, iii, 480 p., plates. 22 cm.

Call Number/Physical Location

  • TX719 .U3

Digital Id

Library of Congress Control Number

  • 44030648

Online Format

  • pdf
  • image

Additional Metadata Formats

IIIF Presentation Manifest

Rights & Access

The Library of Congress is not aware of any U.S. copyright or any other restrictions in the documents in this collection. However, some of the content may be protected by the U.S. Copyright Law (Title 17, U.S.C.) and/or by the copyright or neighboring-rights laws of other nations. Additionally, the reproduction of some materials may be restricted by privacy and/or publicity rights. The determination of the status of an item ultimately rests with the person desiring to reproduce or use the item.

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Credit Line: Library of Congress, Rare Book and Special Collections Division

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Cite This Item

Citations are generated automatically from bibliographic data as a convenience, and may not be complete or accurate.

Chicago citation style:

Ude, Louis Eustache, and Katherine Golden Bitting Collection On Gastronomy. The French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author, 1813. Pdf. https://www.loc.gov/item/44030648/.

APA citation style:

Ude, L. E. & Katherine Golden Bitting Collection On Gastronomy. (1813) The French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author. [Pdf] Retrieved from the Library of Congress, https://www.loc.gov/item/44030648/.

MLA citation style:

Ude, Louis Eustache, and Katherine Golden Bitting Collection On Gastronomy. The French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author, 1813. Pdf. Retrieved from the Library of Congress, <www.loc.gov/item/44030648/>.