Name: La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner (en Inglés)
Price: 76.79 USD
Availability: InStock
Author: Scully, Terence ; Scully, Terence
ISBN: 9781903018415

portada La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner (en Inglés)

La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner (en Inglés)

Formato

Libro Físico

Editorial

Prospect Books (UK)

Autor

Scully, Terence ; Scully, Terence

Idioma

Inglés

N° páginas

632

Encuadernación

Tapa Dura

Dimensiones

25.2 x 18.2 x 5.1 cm

Peso

1.29 kg.

ISBN

1903018412

ISBN13

9781903018415

Categorías

Francia
Historia social y cultural
Cocinas nacional y regional
Recetas y cursos de cocina: postres

La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner (en Inglés)

Scully, Terence ; Scully, Terence (Autor) · Prospect Books (UK) · Tapa Dura

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Reseña del libro "La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner (en Inglés)"

The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. Translated and merrily pillaged throughout Europe (the first English translation of The French Cook was in 1653), La Varenne (c. 1615-1678) was chef to the Marquis d'Uxelles. His was the first French cookery book of any substance since Le Viandier almost 300 years earlier. It was, therefore, the first to record and embody the immense advances which French cooking had made, largely under the influence of Italy, since the 15th century. Some medieval characteristics are still visible, but many have disappeared. New World ingredients make their entrance; and a surprising number of recipes are for dishes still made in modern times (omelettes, beignets, even pumpkin pie).