Open Daily: 10am - 10pm | Alley door 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

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The French Cook: Englished by I.D.G., 1653

The French Cook: Englished by I.D.G., 1653

La Varenne, Francois Pierre

Hardcover

Series: Southover Press Historic Cookery and Housekeeping

Food Writing

Currently unavailable to order

ISBN10: 1870962176
ISBN13: 9781870962179
Publisher: Equinox Publishing
Published: Jan 1 2001
Pages: 280
Weight: 1.23
Height: 1.17 Width: 6.42 Depth: 9.26
Language: English
Published in 1651, this revolutionary recipe book represents a move away from peasant traditions, and lays the foundations of classic French cuisine. La Varenne's was the first recipe book to receive international acclaim, and influenced European cookery for many centuries to come. Little is known of La Varenne's life, or if he was responsible for the considerable innovations that appear in his books, but he was certainly the first to write them down. They include recipes for omelettes, ragouts, bisques and caramel, new ways of spicing and flavouring dishes, many new technical terms and such as a la mode, au bleu, and au naturel, and countless other ideas that had not been known before and have now become part of our repertoire. Introduction by Philip and Mary Hyman, whose knowledge of Varenne is unrivalled.

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