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La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner / François Pierre, sieur de la Varenne ; a modern translation and commentary by Terence Scully.

By: Contributor(s): Material type: TextTextLanguage: English Original language: French Publisher: Blackawton, Totnes, U.K. : Prospect Books, 2006Description: 626 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1903018412
  • 9781903018415
Subject(s): DDC classification:
  • 641.5944 22
LOC classification:
  • TX707 .L313 2006
Summary: 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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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5944 LAV (Browse shelf(Opens below)) 1 Available A417326B

Includes bibliographical references (pages 105-121) and index.

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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