9781903018415 - la varenne's cookery: the french cook, the french pastry chef, the french confectioner di pierre, francois (27 risultati)
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Condizione: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. Attractive book, light blue dust jacket on dark blue boards, inside is clean and crisp, tight binding, unmarked.
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Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Hardcover. Condizione: new. Hardcover. These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to th…irty editions in 75 years. The reason for its success was simply that it was the first book to record and embody the immense advances that French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers' problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century. Includes characteristics of medieval cookery, as well as new world ingredients. The watershed from medieval to modern times is crossed in La Varenne's pages. This title presents three important cookery books of the seventeenth century combined in a single volume. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Condizione: New. pp. 628 2 Illus.
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Hardcover. Condizione: Brand New. new title edition. 626 pages. 9.50x7.00x2.25 inches. In Stock.
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Hardback. Condizione: New.
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Condizione: As New. Unread book in perfect condition.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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Condizione: New. 2006. Hardcover. Translator(s): Scully, Terence. Num Pages: 655 pages, 1 black & white illustration. BIC Classification: 1DDF; HBTB; WBN. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 254 x 186 x 66. Weight in Grams: 1324. The French Cook, the French Pastry Chef, the French Confect…ioner. 655 pages, 1 black & white illustration. Includes characteristics of medieval cookery, as well as new world ingredients. The watershed from medieval to modern times is crossed in La Varenne's pages. This title presents three important cookery books of the seventeenth century combined in a single volume. Cateogry: (G) General (US: Trade); (P) Professional & Vocational. BIC Classification: 1DDF; HBTB; WBN. Dimension: 254 x 186 x 66. Weight: 1328. Translator(s): Scully, Terence. . . . . .
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Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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Hardback. Condizione: New.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 628.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2006. Hardcover. Translator(s): Scully, Terence. Num Pages: 655 pages, 1 black & white illustration. BIC Classification: 1DDF; HBTB; WBN. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 254 x 186 x 66. Weight in Grams: 1324. The French Cook, the French Pastry Chef, the French Confect…ioner. 655 pages, 1 black & white illustration. Includes characteristics of medieval cookery, as well as new world ingredients. The watershed from medieval to modern times is crossed in La Varenne's pages. This title presents three important cookery books of the seventeenth century combined in a single volume. Cateogry: (G) General (US: Trade); (P) Professional & Vocational. BIC Classification: 1DDF; HBTB; WBN. Dimension: 254 x 186 x 66. Weight: 1328. Translator(s): Scully, Terence. . . . . . Books ship from the US and Ireland.
La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner
Francois Pierre, Sieur De La Varenne [Terence Scully - English Translation]
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Da: Leura Books, Bowral, NSW, AustraliaLeura Books
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EUR 60,50
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Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. 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 detail…ed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d''Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century. 626 pages. Dust jacket has protective non adhesive covering. Inscription to previous owner on front endpaper. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cookery, Food & Wine; Cooking, Wine & Dining; Cookery, Food & Wine::French. ISBN: 1903018412. ISBN/EAN: 9781903018415. Inventory No: 276680. This book is extra heavy, and may involve extra shipping charges to some countries.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. pp. 628.
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- Prima edizione
Da: ISD LLC, Bristol, CT, U.S.A.ISD LLC
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hardcover. Condizione: New. 1st.
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Hardcover. Condizione: new. Hardcover. These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to th…irty editions in 75 years. The reason for its success was simply that it was the first book to record and embody the immense advances that French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers' problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century. Includes characteristics of medieval cookery, as well as new world ingredients. The watershed from medieval to modern times is crossed in La Varenne's pages. This title presents three important cookery books of the seventeenth century combined in a single volume. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Da: Myboeken BV, Duiven, Paesi BassiMyboeken BV
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EUR 69,00
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Condizione: New.
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Da: moluna, Greven, Germaniamoluna
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Condizione: New.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Buch. Condizione: Neu. Neuware - A Modern English Translation and Commentary by Terence Scully. These three books by François Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance si…nceLe Viandieralmost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell. This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers' problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Even French people will want to buy it for what he tells us of the workings of the French kitchen in the seventeenth century.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 70,85
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Buch. Condizione: Neu. La Varenne's Cookery | The French Cook, the French Pastry Chef, the French Confectioner | Francois Pierre de la Varenne | Buch | Gebunden | Englisch | 2020 | Marion Boyars Publishers Ltd | EAN 9781903018415 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[do…t]de | Anbieter: preigu.
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Hardback. Condizione: New.
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Da: BennettBooksLtd, Los Angeles, CA, U.S.A.BennettBooksLtd
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hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.
