‎La varenne‎

‎Catherine GOFFAUX et Laurence TOUSSAINT‎

‎JARDINS de LORRAINE‎

‎Un ouvrage de 144 pages, format 180 x 240 mm, illustré, broché couverture couleurs rempliée, publié en 2010, Editions Ouest-France, bon état‎

‎Itinéraires de découverte de 30 jardins exceptionnels‎

Référence libraire : LFA-126723695

‎La Varenne, Pierre Francois‎

‎Histoire Des Croisades Éd.1825 French Edition‎

‎paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback‎

Référence libraire : 2012552501.G ISBN : 2012552501 9782012552500

‎la Varenne, Francois Pierre‎

‎Il Cuoco Francese‎

‎Bologna: il Longhi 1693. Second-hand hardcover. <p>la Varenne Francois Pierre. Il Cuoco Francese. Il Longhi: Bologna 1693. 12mo 150x80mm vellum wrappers 8544pp. In Italian</p> <p><br /> de LA VARENNE François Pierre 1618 - 1678 <br /> <br /> Il Cuoco Francese oue e insegnata la maniera di condire ogni sorte di viuande e di fare ogni sorte di pasticcierie e di confetti conforme le quattro stagioni dell'Anno.¹<br /> <br /> Bologna : Giacomo Pellegrino il Longhi 1693. First Italian edition. In Italian ². <br /> <br /> Duodecimo 140x75mm contemporary vellum spine in four compartments with title in ink 9544pp : πⴠA - Y¹² Zâ¸. Floriated initials to the first part and decorative tail piece to each chapter. Vellum lightly patinated faint pencil and ink note to upper board; owner name in ink to ffep "Licio Salice"; small chip to half-title; small closed tears to B11 and X12; lower margins of some signatures discretely wormed not affecting the text; ink scribbles to margins of H12vr I1r S6v and V1v; faint dampstain pps.498-544.<br /> <br /> <br /> ¶ Often misdescribed as the first Italian edition of La Varenne's 1651 work Le Cuisinier François a close textual analysis suggests this to be the first Italian edition of L'Ecole de Ragouts ou le Chef- D'Oeuvre de Cuisiner du Patissier & du Confiturier³ a compliation of texts of unknown origin but bearing much similarity in content if not detail to La Varenne first published under this title in 1668 by Jacques Canier 1646-1692 and then from 1680 under the title Le Cuisinier François. par le Sieur de La Varenne.â´<br /> <br /> Canier like Varenne was from Lyon and he published several editions of Varenne's work in the 1660s-1670s. The origins of the first part of this work are not clear. Nor is it clear why the title is changed to refer to La Varenne unless it can be said that it refers to the 'style' of La Varenne as the new dominant culinary trend in Europe at the time. The recipes in both the French and Italian editions cover similar ground as Le Cuisinier François and use similar flavourings and techniques but the instructions and method are much simpler and have been described as less sophisticated or cruder. Ragouts roux based sauces mushrooms seasonal cooking all appear here. Whether this derives from Varenne's work having been widely published across Europe for over thirty years and so only broad brush instructions were required or it was meant to be a form of aide-memoire for professional chefs/household cooks or there was a commercial reason for the publisher to do so is entirely unclear.<br /> <br /> Similarly the origins of the remaining parts of the work on patisserie and confectionery are not clear. They were certainly not written by Varenne. They are similar to the parts in the original compiliations attributed to Varenne but again are much simpler. Even in the case of the original compilations there have long been questions about the authorship of these parts. âµ <br /> <br /> Rare. A bibliographical conundrum that raises many interesting questions about the transmission of culinary technique at both professional and domestic levels in Europe in the late seventeenth century.<br /> <br /> § OCLC records only 7 holdings: NYPL UChicago Harvard Oxford two in Italy and one in Germany.<br /> § Paleari Henssler II p.409; BING 1063; Bitting p.276; Georg 116; Drexel 783; Notaker 918.4; cf Simon BG 470; Vicaire 501 note; Westbury p.130 : 2.<br /> <br /> ¹ translates as "The French Chef is taught the way of seasoning all kinds of dishes and making all kinds of pastries and confetti according to the four seasons of the year."<br /> ² Vicaire p.503<br /> ³ See Notaker 627.10 Simon BG 469;<br /> â´ Introduction by Philip & Mary Hyman to The French Cook. Lewes : Southover Press 2001. p.vii fn.4 p.xii.<br /> âµ Willan Anne & Cherniavsky Mark. The Cookbook Library. Berkeley : University of California Press 2012 pps.156-168. See also Scully Terence. La Varenne's Cookery. Totnes : Prospect Books 2006. pp. 22-38<br /> <br /> <br /> <br /> <br /> <br /> </p> il Longhi unknown‎

Référence libraire : 10873

‎La Varenne‎

‎L'HOMME AUX CANTS DE TOILE‎

‎Sans date.‎

‎Bon état‎

Référence libraire : 500255246

‎La Varenne, Francois-Pierre‎

‎Le Cuisinier François Enseignant La Manière de Bien Apprester Et Assaisonner: Toutes Sortes de Viandes Grasses Ou Maigres Légumes Ou Patisserie En Perfection Etc Arts French Edition‎

‎paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback‎

Référence libraire : 201218734X.G ISBN : 201218734X 9782012187344

‎La Varenne‎

‎Le curé d'Ars et sa passion‎

‎Editions Bloud et Gay Sans date.‎

‎Bon état‎

Référence libraire : 500271414

‎La Varenne, Francois Pierre de‎

‎The French Cook: Prescribing the way of making ready of all sorts of meats fish and flesh with the proper sauce either to procure appetite or to advance the power of digestion. Third Edition‎

‎paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback‎

Référence libraire : 3348083001.G ISBN : 3348083001 9783348083003

‎LA VARENNE, Louis de.‎

‎Histoire pittoresque et anecdotique du Tir Fédéral. La Chaux-de-Fonds du 12 au 22 juillet 1863.‎

‎Berne, F.-L. Davoine 1864, 205x140mm, frontispice, IV - 184pages, reliure demi-chagrin. Titre doré au dos, plat papier marbré. Intérieur propre. Bel exemplaire.‎

‎frontispice portrait lithographié de Streiff-Luchsinger, roi des tireurs suisses, bien complet à la fin de l’ouvrage du plan dépliant de vue panoramique, Pour un paiement via PayPal, veuillez nous en faire la demande et nous vous enverrons une facture PayPal‎

Référence libraire : 120348