The French Cook

Englished by I.D.G., 1653

AvFrancois Pierre La Varenne

Inbunden, Engelska, 2001

Del i serien Southover Press Historic Cookery And Housekeeping

330 kr

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2001-09-01
Mått:174 x 223 x undefined mm
Vikt:565 g
Format:Inbunden
Språk:Engelska
Serie:Southover Press Historic Cookery And Housekeeping
Antal sidor:280
Förlag:Equinox Publishing Ltd
ISBN:9781870962179

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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.