François Pierre La Varenne

The first page of ''Le cuisinier françois'' by La Varenne, 11th edition, 1680 François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the traditions that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. Provided by Wikipedia
Showing 1 - 10 results of 59 for search 'La Varenne, François Pierre de, 1618-1678', query time: 1.51s Refine Results
  1. 1
    The French cook: prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables /

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    La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner /

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    Le vray cuisinier francois : enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes, grasses & maigres, légumes & pastisseries en perfection, &c. : augmentée d'un nouveau confiturier, qui apprend à bien faire toutes sortes de confitures, tant seches que liquides, de compostes, de fruits, de dragées, breuvages délicieux, & autres délicatesses de bouche : Le maistre d'hostel et le grand ecuyer-tranchant, ensemble d'une table alphabétique des matieres qui sont traitées dans tout le livre /

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    Le pastissier françois : où est enseigné la maniere de faire toute sorte de pastisserie, tres-utile à toute sorte de personnes : ensemble le moyen d'aprester toutes sortes d'oeufs pour les jours maigres, & autres, en plus de soixante façons

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    Le vray cuisinier françois : enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes grasses & maigres, légumes & pastisseries en perfection, &c. : augmenté d'un nouveau confiturier, qui apprend à bien faire toutes sortes de confitures, tant sèches que liquides, de compostes, de fruits, de salades, de dragées, breuvages délicieux, & autres délicatesse de bouche : ensemble d'une table alphabétique des matières qui sont traitées dans tout le livre /

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    The French cook: prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /

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    Le cuisinier françois : enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes grasses & maigres, legumes, patisseries, & autres mets qui se servent tant sur les tables des grands que des particuliers /

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    The French cook prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables /

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  9. 9
    The French cook : prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /

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  10. 10
    The French cook prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables /

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