Book Details
Format
Hardback or Cased Book
Book Series
Southover Press Historic Cookery & Housekeeping
ISBN-10
1870962176
ISBN-13
9781870962179
Edition
Revised ed.
Publisher
Equinox Publishing Ltd
Imprint
Southover Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
May 6th, 2008
Print length
280 Pages
Weight
562 grams
Product Classification:
National & regional cuisine
Ksh 4,250.00
Publisher Out of Stock
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Quality
Fast
"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.
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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