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Le iardinier françois, qvi enseigne a cultiuer les arbres & herbes potageres. Auec la maniere de conseruer les fruits & faire toutes sortes de confitu
Paperback
Food WritingEdible PlantsFrench History
ISBN13: 9781179645261
Publisher: Nabu Press
Published: Sep 6 2011
Pages: 312
Weight: 0.97
Height: 0.65 Width: 6.14 Depth: 9.21
Language: French
Le iardinier françois, qvi enseigne a cultiuer les arbres & herbes potageres. Auec la maniere de conseruer les fruits & faire toutes sortes de confitures, conserues, & massepans by Nicolas de Bonnefons, published in 1670, offers a fascinating glimpse into 17th-century French gardening and culinary practices. This historical text provides detailed instructions on cultivating vegetables, preserving fruits, and crafting various confections, preserves, and marzipans.
Bonnefons' work is invaluable for those interested in historical gardening techniques, the history of French cuisine, and the domestic arts of the early modern period. It showcases the methods and ingredients used in a bygone era, offering insights into the culinary traditions and horticultural knowledge of 17th-century France. This book is a must-read for culinary historians and gardeners alike.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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