La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


La Varenne's Cookery: The French Cook, The French Pastry Che

簡體網頁||繁體網頁
Varenne, Francois Pierre de la 作者
Prospect Books (UK)
Scully, Terence 譯者
2006 出版日期
626 頁數
$80 價格
Hardbook
叢書系列
9781903018415 圖書編碼

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 圖書標籤:  


喜歡 La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 的讀者還喜歡




點擊這裡下載
    


想要找書就要到 圖書目錄大全
立刻按 ctrl+D收藏本頁
你會得到大驚喜!!

發表於2024-12-24

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024



La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 用戶評價

評分

評分

評分

評分

評分

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 著者簡介

Product Description

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. They were the first French cookery books of any substance since Le Viandier almost 300 years before, and they ran to thirty editions in 75 years. The reason for the success was simple: these were the first books to record and embody the immense advance 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 and even pumpkin pie) are given. The watershed from medieval to modern times is being crossed before 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. Terence Scully is Emeritus Professor of French at Wilfrid Laurier University. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is also author of many articles and other writings on French philology.

About the Author

Terence Scully is Emeritus Professor of French at the Wilfrid Laurier University, Ontario. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is, too, the author of many articles and other writings on French philology.


La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 著者簡介


La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 圖書描述

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 thirty 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.

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 下載 mobi epub pdf txt 在線電子書下載


想要找書就要到 圖書目錄大全
立刻按 ctrl+D收藏本頁
你會得到大驚喜!!

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 讀後感

評分

評分

評分

評分

評分

類似圖書 點擊查看全場最低價

La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


分享鏈接





La Varenne's Cookery: The French Cook, The French Pastry Che 在線電子書 相關圖書




本站所有內容均為互聯網搜索引擎提供的公開搜索信息,本站不存儲任何數據與內容,任何內容與數據均與本站無關,如有需要請聯繫相關搜索引擎包括但不限於百度google,bing,sogou

友情鏈接

© 2024 book.wenda123.org All Rights Reserved. 圖書目錄大全 版權所有