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La Varenne"s Cookery The French Cook, The French Pastry Chef, The French Confectioner by Francois Pierre La Varenne

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Published by Prospect Books (UK) .
Written in

Subjects:

  • National & regional cuisine,
  • Social history,
  • History,
  • Cooking,
  • Cooking / Wine,
  • Regional & Ethnic - French,
  • Social Science - Sociology,
  • Confectionery,
  • Cookery, French,
  • Early works to 1800,
  • France,
  • Pastry

Book details:

Edition Notes

ContributionsTerence Scully (Translator)
The Physical Object
FormatHardcover
Number of Pages626
ID Numbers
Open LibraryOL8766494M
ISBN 101903018412
ISBN 109781903018415
OCLC/WorldCa70888887

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  These three books by François Pierre de la Varenne (c. –), 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 years before, and it ran to thirty editions in 75 years/5(4). Modern translation of La Varenne's The French cook, The French pastry chef, and The French confectioner, published in Paris between and , 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. Translated and merrily pillaged throughout Europe (the first English translation of The French Cook was in ), La Varenne (c. –) was chef to the Marquis d’Uxelles. His was the first French cookery book of any substance since Le Viandier almost years earlier. : La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner () by Francois Pierre La Varenne and a great selection of similar New, Used and Collectible Books available now at great prices.

  La Varenne Pratique is the biggest book I have ever written, running to pages. The core of the book includes more than recipes and 1, color pictures of cooking techniques ranging from how to slice, dice and chop an onion to the correct way to cut a chicken into 8 pieces for coq au vin. These three books by François Pierre de la Varenne (c. –), 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 years before, and it ran to thirty editions in 75 years.   La Varenne (c. –) was chef to the Marquis d’Uxelles. His was the first French cookery book of any substance since Le Viandier almost years earlier. It was, therefore, the first to record and embody the immense advances which French cooking had made, largely under the influence of Italy, since the 15th s: 4. École de Cuisine La Varenne was founded in Paris in by British-American food writer and cooking teacher Anne Willan. It is named in honor of François Pierre de la Varenne, the 17th century Burgundian author of Le Cuisinier françois (), one of the founding texts of modern French Cuisine.

The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. Translated and merrily pillaged throughout Europe (the first English translation of The French Cook was in ), La Varenne (c. ) was chef to the Marquis d'Uxelles. His was the first French cookery book of any substance since Le Viandier almost years earlier. These three books by Francois Pierre de la Varenne (c. ), 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 years before, and it ran to thirty editions in 75 years. By Terence Scully, ISBN: , Hardcover. Bulk books at wholesale prices. Min. 25 copies. Free Shipping & Price Match Guarantee. La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner by De La Varenne, Francois Pierre; Scully, Terence (trn) and a great selection of related books, art and collectibles available now at