Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Most Excellent Book of Cookery: An Edition and Translation of the Sixteenth-Century 'Livre Fort Excellent de Cuysine'

The Most Excellent Book of Cookery: An Edition and Translation of the Sixteenth-Century 'Livre Fort Excellent de Cuysine'

Albala, Ken
Tomasik, Timothy J.

Paperback

Food WritingFrench Cooking

ISBN10: 190301896X
ISBN13: 9781903018965
Publisher: Prospect Books (UK)
Published: Dec 1 2012
Pages: 192
Weight: 0.85
Height: 0.90 Width: 5.40 Depth: 8.40
Language: English
The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier francois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred. This edition comprises about 70 pages of original French, with an English translation on facing pages.

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