La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner - Hardcover

Francois Pierre La Varenne

Hardcover

ISBN 10: 1903018412 ISBN 13: 9781903018415

Publisher: Prospect Books, 2020

Synopsis

These three books by François 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; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne’s pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.

About this title

About the Author:

François Pierre de la Varenne (c. 1615 1678), was chef to the Marquis d’Uxelles.

About this edition

• Publisher: Prospect Books
• Publication date: 2020
• ISBN 10: 1903018412
• ISBN 13: 9781903018415
• Binding: Hardcover
• Number of pages: 632