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La Varenne's Cookery, by Francois Pierre La Varenne
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These three books by Fran�ois 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.
- Sales Rank: #1159308 in Books
- Brand: Brand: Prospect Books (UK)
- Published on: 2006-10-02
- Original language: French
- Number of items: 1
- Dimensions: 7.00" h x 1.50" w x 10.00" l, 2.84 pounds
- Binding: Hardcover
- 628 pages
- Used Book in Good Condition
About the Author
Fran�ois Pierre de la Varenne (c. 1615–1678), was chef to the Marquis d’Uxelles.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Le Cuisinierre Francois
By Rudolf Lovasi
francois's cookbook is the first book written on French haute cuisine and is therefore essential to understanding the modern methodology using today's equipment and techniques. Rudy.
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