La Varennes Cookery: The French Cook The French Pastry Chef The French Confectioner

by Francois Pierre De La Varenne

Prospect Books (UK) | December 31, 2005 | Hardcover |

Not yet rated | write a review
These three books by Francois 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. They were the first French cookery books of any substance since Le Viandier almost 300 years before, and they ran to thirty editions in 75 years. The reason for the success was simple: these were the first books to record and embody the immense advance 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 and even pumpkin pie) are given. The watershed from medieval to modern times is being crossed before 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. This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers' problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Terence Scully is Emeritus Professor of French at Wilfrid Laurier University. He specialises in medieval French language and literature, and is theauthor of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is also author of many articles and other writings on French philology.

Format: Hardcover

Dimensions: 7.09 × 9.84 × 1.97 in

Published: December 31, 2005

Publisher: Prospect Books (UK)

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1903018412

ISBN - 13: 9781903018415

On re-order This popular item is currently out of stock, but we're bringing it back. Check back soon.

$84.00

Online Price
Cart

All available formats:

Reviews

– More About This Product –

La Varennes Cookery: The French Cook The French Pastry Chef The French Confectioner

La Varennes Cookery: The French Cook The French Pastry Chef The French Confectioner

by Francois Pierre De La Varenne

Format: Hardcover

Dimensions: 7.09 × 9.84 × 1.97 in

Published: December 31, 2005

Publisher: Prospect Books (UK)

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1903018412

ISBN - 13: 9781903018415

From the Publisher

These three books by Francois 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. They were the first French cookery books of any substance since Le Viandier almost 300 years before, and they ran to thirty editions in 75 years. The reason for the success was simple: these were the first books to record and embody the immense advance 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 and even pumpkin pie) are given. The watershed from medieval to modern times is being crossed before 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. This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers' problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Terence Scully is Emeritus Professor of French at Wilfrid Laurier University. He specialises in medieval French language and literature, and is theauthor of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is also author of many articles and other writings on French philology.
Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart