le cuisinier françois de la varenne, Ancien ou d'occasion (11 résultats)

Softcover. Etat : Good. Etat de la jaquette : No Dust Jacket. 543 pp. Glossary. Small octavo, thick pocketbook size. Grey-blue card covers with various Renaissance cooking motifs, with original mylar covers, short nick at the top of the mylar. Moderate shelf wear, interior clean and unmarked except a white sticker covering an owner's name. Includes preliminary materials on the little blue books produced for edification of the general population from the 17th-19th centuries. One of these included La Varenne's revolutionary Le Cuisinier Francois (1651) , which is here reproduced, along with Le Patissier Francois; Le Confiturier Francois and the brief Le Cuisiner Friand. Entirely in French; Bibliotheque Bleue; 8vo 8" - 9" tall; 543 pages.

Couverture souple. Etat : Bon. Fort in-12 de 543pp. (dos creusé, petites cassures au rhodoïd, rousseurs a la tranche).

Facsimile Edition. Fine copy in the original stiff-card wrappers. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Provenance; from the library of Harlan and Delia Walker with their bookplate. Series; Bibliotheque bleue (Montalba (Firm)). Physical description; 543 p. ; 18 cm. Notes; Bibliography: p. 100-107. Contents; Le cuisinier françois / par le sieur de La Varenne (p. [109]-326) -- Le patissier francois -- Le confiturier francois -- Le cuisinier friand. Subjects; Cooking, French. Cooking, French - History - Sources. Genre; Bibliography. 1 Kg.

Facsimile Edition. Fine copy in the original stiff-card wrappers. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Provenance; from the library of Harlan and Delia Walker with their bookplate. Series; Bibliotheque bleue (Montalba (Firm)). Physical description; 543 p. ; 18 cm. Notes; Bibliography: p. 100-107. Contents; Le cuisinier françois / par le sieur de La Varenne (p. [109]-326) -- Le patissier francois -- Le confiturier francois -- Le cuisinier friand. Subjects; Cooking, French. Cooking, French - History - Sources. Genre; Bibliography. 1 Kg.

Softcover. Etat : Good. Occasional slight external marks. Pages are free from notes or highlighting. Ownership inscription on first inside page. A presentable used copy without significant flaws. 543 pp. Text is in French. Shipped Weight: Under 500 grams. Category: Cooking, Wine & Dining; Cooking, French; Cooking; Carving (Meat, etc.); French Language; ISBN: 285870029X. ISBN/EAN: 9782858700295. Add. Inventory No: 230312ROSL007022.

Etat : Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9782845780262.

Couverture souple. Etat : Très bon. Etat de la jaquette : Très bon. Livre Tres bon etat general. Envoi soigne [en Stock]. Livre.

Etat : Bon. Attention: Ancien support de bibliothèque, plastifié, étiquettes. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Soft cover, cloth binding. Etat : Very Good. Etat de la jaquette : No Dust Jacket. Modern reprint, no edition stated. 466 pages. Paper / Soft cover Direct REPRINT of the original 1680 edition in very good condition, slight wear to edges. Overall great copy of this scarce title. Excellent resource for history of French formal cooking, dining and eating. A good book to enjoy, learn from and keep on hand. Also would make a great gift for the inspired foodie cook in your life. TEXT IS ONLY IN FRENCH. ~ Full title page reads: Le Cuisinier françois ou est enseigne la maniere d'appreter toute sorte de viandes, de faire toute sorte de patisseries and de confitures : reveu and augmentee d'un traite de confitures seiches and liquides and pour appreter des festins aux quatre saisons de l'annee : par le sieur de La Varenne ecuyer de cuisine de monsieur l Marquis d' Uxelles : unzieme edition. ~ English translation of the title: The French Cook or Chef teaches how to prepare all kinds of meats, to make all kinds of pastries and jams: revised and augmented with a treatise on dry and liquid jams and to prepare feasts in the four seasons of the year: by Mr. de La Varenne, squire of the kitchen of Mr. the Marquis of Uxelles: first or, one-time or 11th edition (not sure which is meant the original publisher). Nicolas Chalon du Blé, marquis d'Uxelles and Cormatin (24 January 1652 - 10 April 1730) was a French general and Foreign Minister. He was also created a knight and Marshal of France by Louis XIV, and was a diplomat for Louis XIV and Philippe II, Duke of Orléans. François Pierre de la Varenne, 1615-1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the traditions that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. (source: Wikipedia). Although the contents and subject of this book are historic, and a direct reprint of the original first edition, the book itself is not very old, circa 1999. No other publication date is available. Modern Reprint. Clean and Unmarked Text. Limited edition of 100 copies stated. ~ We appreciate your consideration of one of our books, art prints or novelty items. We strive to offer fast, courteous and professional service to all our patrons. Reading is one of life's great pleasures. Please inquire for further details, our items arrive shrink wrapped and well packed. ~ Thank you for viewing and stopping by. 466 p. Book.

Hardcover (rebound in leather). Etat : Good Condition. Later Edition. Rebound in full modern leather. Title worn and chipped and laid back down. Scattered foxing, trimmed a little close at the fore edge in spots, a few minor chips, light dampstain in the center for about half of the book. 240pp. Cagle 264 (the 1699), Vicaire 500 (the 1723 Troyes), Oberle 84 (the 1727). A later Troyes edition of La Varenne's masterpiece. Remarkably, it is essentially unchanged and still begins with his famous recipe for bouillon. Size: 8vo (octavo). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000075.

in-12, [6] ff. n. ch. (titre, dédicace, préface, table des viandes, avec interversion des ff. aiij et a4), 374 pp. (à noter que le chiffrage passe de 144 à 155, de 178 à 169, de 240 à 251, de 270 à 261, de 288 à 299 et de 322 à 313), [17] ff. n. ch. de tables, vélin souple, dos lisse, titre poussé au XIXe siècle au dos, tranches mouchetées de rouge (reliure de l'époque). Infime manque de cuir à une charnière, quelques mouillures claires "in fine". Cette édition, non citée par Vicaire (qui ne cite rien entre 1676 et 1682 pour La Varenne), reprend exactement la collation de celle de Rouen, Laurent Machuel, 1676. Ces deux éditions normandes sont les seules à présenter le nom de l'auteur sous la graphie Varanne, et non Varenne.Né à Dijon, François-Pierre de La Varenne (1618-1678) était le cuisinier du marquis d'Uxelles, gouverneur de Châlon-sur Saône. Son principal ouvrage, Le Cuisinier français, paru originellement en 1651, fut le premier à théoriser les innovations considérables qui affectèrent la cuisine française au XVIIe siècle (rejet des épices orientales, introduction des fines herbes locales et de nouveaux légumes, attention prêtée à la fraîcheur et au goût naturel des différents produits, etc.). Son succès fut considérable, et il connut maintes déclinaisons jusqu'à la fin du XVIIIe siècle (250 environ) ; ce fut aussi le premier ouvrage de cuisine à connaître une traduction anglaise.Vicaire, 497 (édition de 1676). - - VENTE PAR CORRESPONDANCE UNIQUEMENT.