La Varenne's Cookery

by Francois Pierre De La Varenne
Translated by Terence Scully

Marion Boyars Publishers, Ltd. | October 2, 2006 | Hardcover

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These three books by François 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 influenceof 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.

Format: Hardcover

Dimensions: 628 pages, 7 × 10 × 1.5 in

Published: October 2, 2006

Publisher: Marion Boyars Publishers, Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1903018412

ISBN - 13: 9781903018415

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– More About This Product –

La Varenne's Cookery

by Francois Pierre De La Varenne
Translated by Terence Scully

Format: Hardcover

Dimensions: 628 pages, 7 × 10 × 1.5 in

Published: October 2, 2006

Publisher: Marion Boyars Publishers, Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1903018412

ISBN - 13: 9781903018415

From the Publisher

These three books by François 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 influenceof 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.

About the Author

François Pierre de la Varenne (c. 1615?1678), was chef to the Marquis d'Uxelles.