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.
Material type: TextLanguage: English Original language: French Publisher: Blackawton, Totnes, U.K. : Prospect Books, 2006Description: 626 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 1903018412
- 9781903018415
- 641.5944 22
- TX707 .L313 2006
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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5944 KAY Éric Kayser's new French recipes / | 641.5944 KEL Bouchon / | 641.5944 KEY French household cooking : with recipes from the best chefs of Paris / | 641.5944 LAV La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner / | 641.5944 LOU Bistrot Bruno : cooking from L'Odéon Restaurant / | 641.5944 MAT I know how to cook / | 641.5944 MCN The Balthazar cookbook / |
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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