Description
LA VARENNE (François-Pierre de). Le Cuisinier François, enseignant la manière de bien apprester & assaisonner toutes sortes de Viandes grasses & maigres, légumes, pâtisseries, & autres mets qui se servent tant sur les tables des grands que des particuliers. The Hague, Adrian Vlacq, 1654. In-12, 19th century lemon morocco, triple fillet and double framing in triplet fillet with rounded middle, iron with dove at the corners, spine decorated with the same iron with dove repeated between the nerves, interior roulette, gilt edges on marbling (Trautz-Bauzonnet). (12) ff. 297 pp. Rare edition, highly esteemed (it is not quoted by Vicaire). The bookseller Adrian Vlacq quickly recovered the text of La Varenne (1651) hoping to profit in Holland from the success that this work met in Paris, capital of taste, and produced two in-12 editions, in 1654 and 1656. La Varenne (1618-1678) resolutely modernized the cuisine of the 17th century, which until then had been influenced by medieval traditions and the Italian Renaissance; he was one of the first French cooks to take an interest in vegetables, introducing fatty sauces and the use of a bouquet of aromatic herbs, advocating the widespread use of pepper, moderating the use of spices, sugar and cooking with lard... He also conceived a new presentation of the cookbook, divided according to the order of the meals (soups, starters, roasts and entremets), all in a general order respecting the religious precepts: fatty days, lean days outside Lent, and Lent. In addition, La Varenne was the first to number his recipes, to use tables of contents, previously unknown in this type of work, and to assert himself as the author of his book by speaking in the first person. The works of this man, who was one of the first French cooks to pay attention to vegetables, were very successful, and Le Cuisinier français dominated the market of cookbooks during the second half of the 17th century; in spite of this, La Varenne remained the cook's squire for the Marquis d'Uxelles, governor of Chalon-sur-Saône (the book's dedicatee), from 1640 to his death. A fine copy, fully set, from the library of Édouard Rahir (bookplate). Spine slightly darkened. Vicaire, 496 (other places and addresses).
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LA VARENNE (François-Pierre de). Le Cuisinier François, enseignant la manière de bien apprester & assaisonner toutes sortes de Viandes grasses & maigres, légumes, pâtisseries, & autres mets qui se servent tant sur les tables des grands que des particuliers. The Hague, Adrian Vlacq, 1654. In-12, 19th century lemon morocco, triple fillet and double framing in triplet fillet with rounded middle, iron with dove at the corners, spine decorated with the same iron with dove repeated between the nerves, interior roulette, gilt edges on marbling (Trautz-Bauzonnet). (12) ff. 297 pp. Rare edition, highly esteemed (it is not quoted by Vicaire). The bookseller Adrian Vlacq quickly recovered the text of La Varenne (1651) hoping to profit in Holland from the success that this work met in Paris, capital of taste, and produced two in-12 editions, in 1654 and 1656. La Varenne (1618-1678) resolutely modernized the cuisine of the 17th century, which until then had been influenced by medieval traditions and the Italian Renaissance; he was one of the first French cooks to take an interest in vegetables, introducing fatty sauces and the use of a bouquet of aromatic herbs, advocating the widespread use of pepper, moderating the use of spices, sugar and cooking with lard... He also conceived a new presentation of the cookbook, divided according to the order of the meals (soups, starters, roasts and entremets), all in a general order respecting the religious precepts: fatty days, lean days outside Lent, and Lent. In addition, La Varenne was the first to number his recipes, to use tables of contents, previously unknown in this type of work, and to assert himself as the author of his book by speaking in the first person. The works of this man, who was one of the first French cooks to pay attention to vegetables, were very successful, and Le Cuisinier français dominated the market of cookbooks during the second half of the 17th century; in spite of this, La Varenne remained the cook's squire for the Marquis d'Uxelles, governor of Chalon-sur-Saône (the book's dedicatee), from 1640 to his death. A fine copy, fully set, from the library of Édouard Rahir (bookplate). Spine slightly darkened. Vicaire, 496 (other places and addresses).
