These Three Books By Fran Ois Pierre De La Varenne C , 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 Years Before, And It Ran To Thirty Editions In Years The Reason For Its Success Was Simply It Was The First Book To Record And Embody The Immense Advances Which 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
Is a well-known author, some of his books are a fascination for readers like in the La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner book, this is one of the most wanted Francois Pierre de la Varenne author readers around the world.
- 628 pages
- La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner
- Francois Pierre de la Varenne
- 13 September 2019 Francois Pierre de la Varenne