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La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner - Francois Pierre de la Varenne, Terence Scully
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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: 1552352], 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, 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

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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

ISBN: 1903018412

[SR: 912409], Gebundene Ausgabe, [EAN: 9781903018415], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 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., 64124011, Gastronomie, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher, 64167011, Französisch, 64163011, Europäisch, 64150011, Regional & International, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher

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La Varenne's Cookery - Francois Pierre La Varenne, Terence Scully
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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Francois Pierre La Varenne, Terence Scully:
La Varenne's Cookery - gebunden oder broschiert

ISBN: 1903018412

[SR: 563410], 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 Cookery: The French Cook - The French Pastry Chef - The French Confectioner - Francois Pierre de La Varenne
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Francois Pierre de La Varenne:
La Varenne Cookery: The French Cook - The French Pastry Chef - The French Confectioner - gebunden oder broschiert

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ID: 9781903018415-U

La Varenne Cookery: The French Cook - The French Pastry Chef - The French Confectioner La-Varenne-Cookery~~Francois-Pierre-De-La-Varenne Cookbooks - Regional & World>Writings on Food>Writings on Food Hardcover, Marion Boyars Publishers Ltd

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Varenne's Cookery - Francois Pierre de la Varenne
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Francois Pierre de la Varenne:
Varenne's Cookery - gebunden oder broschiert

2006, ISBN: 9781903018415

ID: 6520892

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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 20.01.2017 14:04:14
ISBN/EAN: 9781903018415

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

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