. .
Deutsch
Deutschland
Suchtools
Anmelden

Anmelden mit Facebook:

Registrieren
Passwort vergessen?


Such-Historie
Merkliste
Links zu eurobuch.com

Dieses Buch teilen auf…
..?
Buchtipps
Aktuelles
Tipp von eurobuch.com
FILTER
- 0 Ergebnisse
Kleinster Preis: 42.95 EUR, größter Preis: 74.03 EUR, Mittelwert: 54.68 EUR
La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Francois Pierre de la Varenne, Terence Scully:

La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - gebunden oder broschiert

2006, ISBN: 1903018412

[SR: 1289298], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2006-02-22, Prospect Books, 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., 271096, French, 271072, National & International Cookery, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772148, Social & Economic History, 772152, Health & Welfare, 275907, Imperialism, 771716, Industrialisation, 772156, Inventions, 772154, Protest & Reform, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books

gebrauchtes bzw. antiquarisches Buch Amazon.co.uk
-SuperBookDeals-
Gebraucht Versandkosten:Europa Zone 1: GBP 5,48 pro Produkt.. Usually dispatched within 1-2 business days (EUR 6.75)
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)

Francois Pierre de la Varenne, Terence Scully:

La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - gebunden oder broschiert

2006, ISBN: 1903018412

[SR: 1289298], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2006-02-22, Prospect Books, 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., 271096, French, 271072, National & International Cookery, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772148, Social & Economic History, 772152, Health & Welfare, 275907, Imperialism, 771716, Industrialisation, 772156, Inventions, 772154, Protest & Reform, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books

Neues Buch Amazon.co.uk
Amazon.co.uk
, Neuware Versandkosten:Europa Zone 1: GBP 5,48 pro Produkt.. Usually dispatched within 24 hours (EUR 6.75)
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Francois Pierre de la Varenne, Terence Scully:
La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - gebunden oder broschiert

2006

ISBN: 1903018412

[SR: 683051], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2006-02-22, Prospect Books, 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., 271096, French, 271072, National & International Cookery, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772148, Social & Economic History, 772152, Health & Welfare, 275907, Imperialism, 771716, Industrialisation, 772156, Inventions, 772154, Protest & Reform, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books

Neues Buch Amazon.co.uk
Books2anywhereUS
, Neuware Versandkosten:Europa Zone 1: GBP 5,48 pro Produkt.. Usually dispatched within 1-2 business days (EUR 6.75)
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
La Varenne's Cookery the French Cook; the French Pastry Cook; the french Confectioner - Scully, Terence
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Scully, Terence:
La Varenne's Cookery the French Cook; the French Pastry Cook; the french Confectioner - gebunden oder broschiert

2006, ISBN: 1903018412

ID: 16085415614

[EAN: 9781903018415], Gebraucht, wie neu, [PU: Prospect Books], FRENCH COOKERY;, Children's Non-fiction|Social Studies|Sociology, Cooking|History, Cooking|Regional & Ethnic|French, Jacket, pristine. This is a heavy book. Please enquire re freight before ordering. Size: 4to - over 9¾" - 12" tall

gebrauchtes bzw. antiquarisches Buch Abebooks.de
The Known World Bookshop, Ballarat, VIC, Australia [862691] [Rating: 5 (von 5)]
NOT NEW BOOK Versandkosten: EUR 13.76
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner - Francois Pierre La Varenne, Terence Scully (Translator)
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Francois Pierre La Varenne, Terence Scully (Translator):
La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner - gebunden oder broschiert

2006, ISBN: 9781903018415

ID: 598793144

Prospect Books (UK), 2006-04-01. Hardcover. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. Expedite Shipping Available., Prospect Books (UK), 2006-04-01

gebrauchtes bzw. antiquarisches Buch Biblio.com
Ergodebooks
Versandkosten: EUR 13.39
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.

< zum Suchergebnis...
Details zum Buch
La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner
Autor:

De La Varenne, Francois Pierre; La Varenne, Francois Pierre De; Francois Pierre De La Varenne, Translate

Titel:

La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner

ISBN-Nummer:

9781903018415

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.

Detailangaben zum Buch - La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner


EAN (ISBN-13): 9781903018415
ISBN (ISBN-10): 1903018412
Gebundene Ausgabe
Erscheinungsjahr: 2005
Herausgeber: Prospect Books
628 Seiten
Gewicht: 1,288 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 16.08.2007 04:33:02
Buch zuletzt gefunden am 28.10.2016 10:00:35
ISBN/EAN: 9781903018415

ISBN - alternative Schreibweisen:
1-903018-41-2, 978-1-903018-41-5

< zum Suchergebnis...
< zum Archiv...
Benachbarte Bücher