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La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
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Francois Pierre de la Varenne, Terence Scully:

La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - hardcover

2006, ISBN: 1903018412

[SR: 1289298], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2006-02-22, Prospect Books, 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. 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 that it was the first book to record and embody the immense advances that 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, 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.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. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century., 271096, French, 271072, National & International Cookery, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772148, Social & Economic History, 772152, Health & Welfare, 275907, Imperialism, 771716, Industrialisation, 772156, Inventions, 772154, Protest & Reform, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books

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La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
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Francois Pierre de la Varenne, Terence Scully:

La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - hardcover

2006, ISBN: 1903018412

[SR: 1289298], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2006-02-22, Prospect Books, 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. 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 that it was the first book to record and embody the immense advances that 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, 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.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. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century., 271096, French, 271072, National & International Cookery, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772148, Social & Economic History, 772152, Health & Welfare, 275907, Imperialism, 771716, Industrialisation, 772156, Inventions, 772154, Protest & Reform, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books

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La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
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Francois Pierre de la Varenne, Terence Scully:
La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - hardcover

2006

ISBN: 1903018412

[SR: 683051], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2006-02-22, Prospect Books, 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. 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 that it was the first book to record and embody the immense advances that 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, 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.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. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century., 271096, French, 271072, National & International Cookery, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772148, Social & Economic History, 772152, Health & Welfare, 275907, Imperialism, 771716, Industrialisation, 772156, Inventions, 772154, Protest & Reform, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books

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La Varenne's Cookery the French Cook; the French Pastry Cook; the french Confectioner - Scully, Terence
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Scully, Terence:
La Varenne's Cookery the French Cook; the French Pastry Cook; the french Confectioner - hardcover

2006, ISBN: 1903018412

ID: 16085415614

[EAN: 9781903018415], Gebraucht, wie neu, [PU: Prospect Books], FRENCH COOKERY;, Children's Non-fiction|Social Studies|Sociology, Cooking|History, Cooking|Regional & Ethnic|French, Jacket, pristine. This is a heavy book. Please enquire re freight before ordering. Size: 4to - over 9¾" - 12" tall

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La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner - Francois Pierre La Varenne, Terence Scully (Translator)
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Francois Pierre La Varenne, Terence Scully (Translator):
La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner - hardcover

2006, ISBN: 9781903018415

ID: 598793144

Prospect Books (UK), 2006-04-01. Hardcover. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. Expedite Shipping Available., Prospect Books (UK), 2006-04-01

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Details of the book
La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner
Author:

De La Varenne, Francois Pierre; La Varenne, Francois Pierre De; Francois Pierre De La Varenne, Translate

Title:

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

ISBN:

9781903018415

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. 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 that it was the first book to record and embody the immense advances that 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, 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.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. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century.

Details of the book - La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner


EAN (ISBN-13): 9781903018415
ISBN (ISBN-10): 1903018412
Hardcover
Publishing year: 2005
Publisher: Prospect Books
628 Pages
Weight: 1,288 kg
Language: eng/Englisch

Book in our database since 16.08.2007 04:33:02
Book found last time on 28.10.2016 10:00:35
ISBN/EAN: 9781903018415

ISBN - alternate spelling:
1-903018-41-2, 978-1-903018-41-5

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