Search Results: le cuisinier francois enseignant la maniere by de la varenne

The Hague, Chez Adriaen Vlacq, 1664.. TITLE CONTINUED: Avec Une instruction pour faire des Confitures: Et des Tables necessaires. EARLY EDITION 1664, first published in 1651. 12mo, approximately 130 x 75 mm, 5 x 3 inches, engraved frontispiece depicting a kitchen scene with a cook at its centre holding a pie, surrounded by foodstuffs, LACKS 3 LEAVES IN THE INTRODUCTION *2 *3 *4, DEDICATION? There is no evidence of removal, pages: [6], 1-426, [28] - table (index), bound in full modern speckled calf, gilt lettered title label, new endpapers. Tiny repair to verso title page, 2 leaves damaged in the index, top corner missing from 1 leaf affecting 1 letter on recto, easily understood and first word of 3 lines on verso (see image), hole with small repair to margin of following leaf with loss of 2 numbers and 2 letters, last leaf has outer margin repaired, lower corner tips missing on many leaves, not affecting text, endpapers front and rear have old ink notes and a name, slightly messy, some pale browning… Read More

Brusselle, Chez George De Backer, 1711.. TITLE CONTINUED: Augmenté d'un Nouveau Confiturier. Le Maitre d'Hotel et le Grand Ecuyer-Tranchant. NOUVELLE EDITION 1711, in three parts. 12mo, approximately 160 x 95 mm, 6¼ x 3½ inches, engraved frontispiece, 1 folding woodcut plate of table settings and 24 woodcut text illustrations of carving at rear, title printed in red and black, pages: [26], 1-371, [4], quarter calf, mottled boards, gilt lettered label and floral gilt decoration between raised bands to spine, new endpapers but keeping original endpapers at front and rear. Old ink name to top of title page, neat repair to fold of plate, last gathering slightly protruding from text block, no loose pages, occasonal tiny fox spot, original endpapers age-browned, otherwise a very good copy. See: G. Vicaire, Bibliographie Gastronomique, column 499 listing a 1712 edition, this 1711 edition seems to be scarce, for earlier editions see: Gagle, Bitting and Simon. La Varenne was the foremost member of a group… Read More

Troyes: Jean Garnier, 1728. Later Edition. Hardcover (rebound in leather). Good Condition. Rebound in full modern leather. Title worn and chipped and laid back down. Scattered foxing, trimmed a little close at the fore edge in spots, a few minor chips, light dampstain in the center for about half of the book. 240pp. Cagle 264 (the 1699), Vicaire 500 (the 1723 Troyes), Oberle 84 (the 1727).A later Troyes edition of La Varenne's masterpiece. Remarkably, it is essentially unchanged and still begins with his famous recipe for bouillon. Size: 8vo (octavo). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000075.

Amsterdam: Raphael Smit, 1658. Fourth edition; 12mo. (5 7/8 x 3 9/16 inches). Title page, [xiv], [1], 354 pp., [index,, xxx pp.]. Bound to style in full red morocco, spine gilt with raised bands, marbled paper covered slip case, aeg François Pierre de La Varenne, renowned chef de cuisine to Nicolas Chalon du Blé, Marquis d'Uxelles, left an important mark on the world of gastronomy with this ground-breaking work, Le cuisinier françois. This seminal book, published in Paris, became the founding text of modern French cuisine, sparking a culinary revolution as it played a pivotal role in steering French gastronomy away from the heavily spiced, Galenic, and elaborate cuisine of the Middle Ages. La Varenne's approach emphasized expressing ingredients' natural flavours, leading to a shift in the use of spices. Imported spices from far-away lands like saffron, cinnamon, cumin, ginger, and others, except for pepper, were replaced by locally sourced herbs such as parsley, thyme, bay leaf, chervil, sage,… Read More