Key points are not available for this paper at this time.
Le cuisinier françois and three other 17th century French cookery books, presented by Jean-Louis Flandrin and Philip and Mary Hyman: Bibliothèque Bleue, Montalba, Paris, 1983. 543 pp. (of which 100 are introductory matter), 90 francs (or £9.00 from Prospect Books).
Alan E Davidson (Thu,) studied this question.