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Nouveau Cuisinier François, Ou L'ecole Des Ragouts, Ou Est EnseignÃ(c) (sic) La Maniere D'apprÃater Toutes Sortes De Viandes, De Patisseries & Confitu
Paperback
Food WritingCookbooks GeneralFrench Cooking
ISBN13: 9781024890594
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 470
Weight: 1.44
Height: 0.95 Width: 6.14 Depth: 9.21
Language: French
Discover the culinary secrets of 17th-century France with Nouveau Cuisinier François, Ou L'ecole Des Ragouts. This historical cookbook by François-Pierre de La Varenne, a prominent figure in French culinary history, offers a fascinating glimpse into the methods and ingredients used in aristocratic kitchens of the era.
Originally published in French, this book provides detailed instructions on preparing a wide variety of dishes, from meat-based ragouts to pastries and preserves. Experience the flavors and techniques that defined early modern French cuisine and appreciate the historical context of classic recipes.
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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