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portada La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner
Type
Physical Book
Publisher
Author
Language
English
Pages
632
Format
Hardcover
Dimensions
25.2 x 18.2 x 5.1 cm
Weight
1.29 kg.
ISBN
1903018412
ISBN13
9781903018415
Categories

La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner

Scully, Terence ; Scully, Terence (Author) · Prospect Books (UK) · Hardcover

La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner - Scully, Terence ; Scully, Terence

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Synopsis "La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner"

The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. Translated and merrily pillaged throughout Europe (the first English translation of The French Cook was in 1653), La Varenne (c. 1615-1678) was chef to the Marquis d'Uxelles. His was the first French cookery book of any substance since Le Viandier almost 300 years earlier. It was, therefore, the first to record and embody the immense advances which French cooking had made, largely under the influence of Italy, since the 15th century. Some medieval characteristics are still visible, but many have disappeared. New World ingredients make their entrance; and a surprising number of recipes are for dishes still made in modern times (omelettes, beignets, even pumpkin pie).

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