The French Cook: Englished by I.D.G., 1653 (Southover Press Historic Cookery and Housekeeping) - Hardcover

Francois Pierre La Varenne

Hardcover

ISBN 10: 1870962176 ISBN 13: 9781870962179

Publisher: Equinox Publishing, 2001

Synopsis

Published in 1651, this revolutionary recipe book represents a move away from peasant traditions, and lays the foundations of classic French cuisine. La Varenne's was the first recipe book to receive international acclaim, and influenced European cookery for many centuries to come. Little is known of La Varenne's life, or if he was responsible for the considerable innovations that appear in his books, but he was certainly the first to write them down. They include recipes for omelettes, ragouts, bisques and caramel, new ways of spicing and flavouring dishes, many new technical terms and such as a la mode, au bleu, and au naturel, and countless other ideas that had not been known before and have now become part of our repertoire. Introduction by Philip and Mary Hyman, whose knowledge of Varenne is unrivalled.

About this title

About the Author

Francois Pierre (de) La Varenne (1618 - 1678), Burgundian by birth, was the author of Le cuisinier francois, the founding text of authentically French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval French cookery in the 16th century. La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. Philip and Mary Hyman are historians specializing in the study of cookery and cookbooks in France and are the acknowledged authorities on La Varenne. They are the authors of several books on French food published in both English and French.

About this edition

• Publisher: Equinox Publishing
• Publication date: 2001
• ISBN 10: 1870962176
• ISBN 13: 9781870962179
• Binding: Hardcover
• Number of pages: 280