The french cook

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The French Cook, 1651 , is the most important cookery book of the 17th century. It was the first recipe book to receive international acclaim, and European cookery was changed, through its influence, for many centuries to come. This revolutionary recipe book was written by the foremost members of a group of French chefs who wrote for a professional audience in the age of Louis XIV. Little is known of his life or if he himself was responsible for the considerable innovations that appear in his book, but he was certainly the first to write them down. The first translation into English of the second 1652 edition, made in the following year by a certain I.D.G., had a dramatic effect on English cooks and cookery writers. Recipes were adapted to meet English taste and, although there was some later resistance from native cooks such as Hannah Glasse, English food was never to be the same again. This culinary revolution rejected the heavily spiced flavours of the cuisine of the Middle Ages which tended to mask the natural flavours of foods and replaced them with the use of local herbs. Likewise, sweet and sour combinations were abandoned along with the heavy use of sugar outside of desserts. New vegetables appeared. Greater attention was paid to freshness and visual appearance. This is summed up in a saying by Varenne, 'When I eat Cabbage soup, I want it to taste like cabbage'. La Varenne's innovations have now become part of our repertoire, including his omelettes, ragouts, bisques and caramel, new ways of flavouring dishes and many new technical terms, such as au bleu and au naturel.

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La Varenne's Cookery

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Modern translation of la varenne s the french cook the french pastry chef and the french confectioner published in paris between 1651 and 1660 essential reading for anyone seeking to understand french cookery of the seventeenth century includes a detailed commentary covering the life of la vare Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Savoirs Et Traditions- Le Cuisinier François Enseignant La Manière de Bien Apprester Et Assaisonner Viandes, Légumes (1651)

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Le cuisinier francois enseignant la maniere de bien apprester et assaisonner toutes sortes de viandes legumes par le sieur de la varenne date de l edition originale 1651sujet de l ouvrage cuisine francaise ouvrages avant 1800ce livre est la reproduction fidele d une oeuvre publiee Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

The French Cook

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Uiterlijk 4 december in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 06 mei 2008

Aantal pagina's: 280

Illustraties: Nee

Hoofdauteur: Pierre Francois La Varenne

Tweede Auteur: Francois Pierre De La Varenne

Co Auteur: Mary Hyman

Hoofduitgeverij: Equinox Publishing Ltd

Editie: Revised ed.

Extra groot lettertype: Nee

Studieboek: Nee

Verpakking breedte: 155 mm

Verpakking hoogte: 30 mm

Verpakking lengte: 235 mm

Verpakkingsgewicht: 556 g

EAN: 9781870962179

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