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La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner - De La Varenne, Francois Pierre / La Varenne, Francois Pierre De / Francois Pierre De La Varenne, Translated And with a. Commen
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De La Varenne, Francois Pierre / La Varenne, Francois Pierre De / Francois Pierre De La Varenne, Translated And with a. Commen:
La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner - gebrauchtes Buch

ISBN: 9781903018415

ID: 7746340

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. La Varenne's Cookery: The French Cook; The French Pastry Chef; The French Confectioner De La Varenne, Francois Pierre / La Varenne, Francois Pierre De / Francois Pierre De La Varenne, Translated And with a. Commen, Prospect Books (UK)

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Francois Pierre La Varenne, Terence Scully:
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ISBN: 1903018412

[SR: 1762035], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], Prospect Books, 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 since Le Viandier almost 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., 4232, History, 4229, Cooking Education & Reference, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4280, French, 4275, European, 4262, Regional & International, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 465600, New, Used & Rental Textbooks, 468220, Business & Finance, 468226, Communication & Journalism, 468204, Computer Science, 468224, Education, 468212, Engineering, 468206, Humanities, 468222, Law, 468228, Medicine & Health Sciences, 684283011, Reference, 468216, Science & Mathematics, 468214, Social Sciences, 684300011, Test Prep & Study Guides, 2349030011, Specialty Boutique, 283155, Books

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Francois Pierre La Varenne, Terence Scully:
La Varenne's Cookery - gebunden oder broschiert

ISBN: 1903018412

[SR: 707675], Hardcover, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], Prospect Books, 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 since Le Viandier almost 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., 4232, History, 4229, Cooking Education & Reference, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4280, French, 4275, European, 4262, Regional & International, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 465600, New, Used & Rental Textbooks, 468220, Business & Finance, 468226, Communication & Journalism, 468204, Computer Science, 468224, Education, 468212, Engineering, 468206, Humanities, 468222, Law, 468228, Medicine & Health Sciences, 684283011, Reference, 468216, Science & Mathematics, 468214, Social Sciences, 684300011, Test Prep & Study Guides, 2349030011, Specialty Boutique, 283155, Books

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La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner - Francois Pierre La Varenne, Terence Scully (Translator)
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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., Prospect Books (UK), 2006-04-01

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Francois Pierre La Varenne; Translator-Terence Scully:
La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner - gebunden oder broschiert

2006, ISBN: 9781903018415

ID: 459548788

Prospect Books (UK), 2006-06-06. Hardcover. Used:Good., Prospect Books (UK), 2006-06-06

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

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 18.10.2017 10:50:00
ISBN/EAN: 1903018412

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


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