La Varenne, François Pierre de,  1618-1678. <br/><br/>
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. 
 - 626 pages :  illustrations ;  25 cm 
<br/><br/>Includes bibliographical references (pages 105-121) and index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>1903018412 9781903018415 
<br/><br/><label>LCCN: </label>2006497338 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French--Early works to 1800<br/>Pastry--France--Early works to 1800<br/>Confectionery--France--Early works to 1800<br/>Baking--France--Early works to 1800<br/>Beverages--France--Early works to 1800
<br/><br/><label>LC Class. No.: </label>TX707  / .L313 2006 
<br/><br/><label>Dewey Class. No.: </label>641.5944