Description

Book Synopsis
Modern translation of La Varenne''s The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d''Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century.

La Varenne's Cookery: The French Cook, the French

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A Hardback by Francois Pierre de la Varenne, Terence Scully

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    View other formats and editions of La Varenne's Cookery: The French Cook, the French by Francois Pierre de la Varenne

    Publisher: Prospect Books
    Publication Date: 22/02/2006
    ISBN13: 9781903018415, 978-1903018415
    ISBN10: 1903018412
    Also in:
    Non Fiction Food & Drink National and regional cuisine History Social and cultural history

    Description

    Book Synopsis
    Modern translation of La Varenne''s The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d''Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century.

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