La Varenne's Cookery
the french cook, the french pastry chef, the french confectioner
$175.62
- Hardcover
655 pages
- Release Date
22 February 2006
Summary
These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d’Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply that it was the first book to record and embody the immense advances that French cooking had made, largely under the influence of Italy and t…
Book Details
| ISBN-13: | 9781903018415 |
|---|---|
| ISBN-10: | 1903018412 |
| Author: | Francois Pierre de la Varenne, Terence Scully |
| Publisher: | Prospect Books |
| Imprint: | Prospect Books |
| Format: | Hardcover |
| Number of Pages: | 655 |
| Release Date: | 22 February 2006 |
| Weight: | 1.32kg |
| Dimensions: | 246mm x 174mm |
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About The Author
Francois Pierre de la Varenne
Terence Scully is Emeritus Professor of French at the Wilfrid Laurier University, Ontario. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is, too, the author of many articles and other writings on French philology.
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