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LA VARENNE, Francois Pierre. The French cook wherein is taught the manner of seasoning all sorts of viuande, and of making all sorts of pastries, and confections, conforming to the four seasons of the year. In Bologna, per il Longhi, s.d. [c. 1693]. In 12mo, 134x75 mm. Coeval binding in flinty vellum, manuscript title on spine, reproducing that of Occhietto. Pages [6], 544. Marks: pygreco3, A-Y12 Z8. White paper pygreco 1 not present. Eyelet title: 'The French pastry cook, and confectioner'. Ex libris of former possessor stamped on the eyelet. Defects to binding, some pages browned, genuine specimen. Rare Italian edition of one of the most important works in the history of gastronomy. La Varenne is considered the founding father of modern cuisine influenced by French culinary: his recipes, based on natural flavors, concern vegetables and herbs, butter and meats, favoring freshness and simplicity of ingredients, reversing the sophisticated gastronomic culture of the Renaissance characterized by the use of spices. The volume then indicates the foods to be offered in accordance with the seasons: it presents, in an accessible and codified form, the remarkable innovations promoted by French cuisine in the seventeenth century; we find here for the first time Bisque sauce and Béchamel as well as the first printed recipe for Millefeuilles. Le Cuisinier François, was first published in Paris in 1651. For the Italian version, Vicaire cites the edition published in Bologna in 1693 by Longhi: this, by the same publisher, does not bear the date. Simon BG 470; Bitting p. 276. In 12mo, 134x75 mm. Contemporary smooth vellum binding, handwritten title on back which reproduces that f halftitle. Pp. [6], 544. Coll. PI Greek 3, A-Y12 Z8. The blank leaf PI Greek 1 is missing. Title on halftitle: 'The French pastry cook, and confectioner'. Binding defects, some pages browned, unsophisticated copy. Rare Italian edition of one of the most important works in the history of gastronomy. La Varenne is considered the founding father of modern cuisine influenced by French culinary: his recipes, based on natural flavors, featuring vegetables and herbs, butter and meats, favoring the freshness and simplicity of the ingredients, reversing the sophisticated gastronomic culture of the Renaissance from use of spices. The volume therefore indicates the foods to be offered in accordance with the seasons: it presents, in an accessible and codified form, the remarkable innovations promoted by French cuisine in the seventeenth century; here we find for the first time the Bisque sauce and the Bechamel as well as the first printed recipe for Millefoglie. Le Cuisinier François, was published for the first time in Paris in 1651. For the Italian version, Vicaire cites the edition published in Bologna in 1693 by Longhi: this one, by the same publisher, does not bear the date.

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LA VARENNE, Francois Pierre. The French cook wherein is taught the manner of seasoning all sorts of viuande, and of making all sorts of pastries, and confections, conforming to the four seasons of the year. In Bologna, per il Longhi, s.d. [c. 1693]. In 12mo, 134x75 mm. Coeval binding in flinty vellum, manuscript title on spine, reproducing that of Occhietto. Pages [6], 544. Marks: pygreco3, A-Y12 Z8. White paper pygreco 1 not present. Eyelet title: 'The French pastry cook, and confectioner'. Ex libris of former possessor stamped on the eyelet. Defects to binding, some pages browned, genuine specimen. Rare Italian edition of one of the most important works in the history of gastronomy. La Varenne is considered the founding father of modern cuisine influenced by French culinary: his recipes, based on natural flavors, concern vegetables and herbs, butter and meats, favoring freshness and simplicity of ingredients, reversing the sophisticated gastronomic culture of the Renaissance characterized by the use of spices. The volume then indicates the foods to be offered in accordance with the seasons: it presents, in an accessible and codified form, the remarkable innovations promoted by French cuisine in the seventeenth century; we find here for the first time Bisque sauce and Béchamel as well as the first printed recipe for Millefeuilles. Le Cuisinier François, was first published in Paris in 1651. For the Italian version, Vicaire cites the edition published in Bologna in 1693 by Longhi: this, by the same publisher, does not bear the date. Simon BG 470; Bitting p. 276. In 12mo, 134x75 mm. Contemporary smooth vellum binding, handwritten title on back which reproduces that f halftitle. Pp. [6], 544. Coll. PI Greek 3, A-Y12 Z8. The blank leaf PI Greek 1 is missing. Title on halftitle: 'The French pastry cook, and confectioner'. Binding defects, some pages browned, unsophisticated copy. Rare Italian edition of one of the most important works in the history of gastronomy. La Varenne is considered the founding father of modern cuisine influenced by French culinary: his recipes, based on natural flavors, featuring vegetables and herbs, butter and meats, favoring the freshness and simplicity of the ingredients, reversing the sophisticated gastronomic culture of the Renaissance from use of spices. The volume therefore indicates the foods to be offered in accordance with the seasons: it presents, in an accessible and codified form, the remarkable innovations promoted by French cuisine in the seventeenth century; here we find for the first time the Bisque sauce and the Bechamel as well as the first printed recipe for Millefoglie. Le Cuisinier François, was published for the first time in Paris in 1651. For the Italian version, Vicaire cites the edition published in Bologna in 1693 by Longhi: this one, by the same publisher, does not bear the date.

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For sale on Tuesday 10 Sep : 15:00 (CEST)
padova, Italy
Bado e Mart Auctions
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