The Most Excellent Book of Cookery: Livre Fort Excellent De Cuysine - Couverture souple

Couverture souple

ISBN 10 : 190301896X ISBN 13 : 9781903018965

Editeur : Prospect Books, 2014

Synopsis

The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier francois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred. This edition comprises about 70 pages of original French, with an English translation on facing pages.

A propos du livre

À propos de l?auteur

Professor Albala is the author of Eating Right in the Renaissance and a leading light in historical food studies here and in America. He is editor of the journal Food, Culture and Society.

Détails de l'édition

• Éditeur: Prospect Books
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 190301896X
• ISBN 13: 9781903018965
• Reliure: Broché
• Numéro d'édition: 1
• Nombre de pages: 192
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible