Research Catalog
La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner
- Title
- La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner / François Pierre, sieur de la Varenne ; a modern translation and commentary by Terence Scully.
- Author
- La Varenne, François Pierre de, 1618-1678.
- Publication
- Blackawton, Totnes, U.K. : Prospect Books, 2006.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Not available - In use until 2024-12-16 - Please for assistance. | Text | Use in library | JFF 07-448 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Scully, Terence, 1935-
- Description
- 626 p. : ill.; 25 cm.
- Summary
- Modern translation of La Varenne's The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d'Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century.
- Subjects
- Bibliography (note)
- Includes bibliographical references (p. 105-121) and indexes.
- Call Number
- JFF 07-448
- ISBN
- 1903018412
- 9781903018415
- LCCN
- 2006497338
- OCLC
- 77005363
- Author
- La Varenne, François Pierre de, 1618-1678.
- Title
- La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner / François Pierre, sieur de la Varenne ; a modern translation and commentary by Terence Scully.
- Imprint
- Blackawton, Totnes, U.K. : Prospect Books, 2006.
- Bibliography
- Includes bibliographical references (p. 105-121) and indexes.
- Added Author
- Scully, Terence, 1935-
- Research Call Number
- JFF 07-448