Books > Food & Drink > National & regional cuisine
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The French Cook (Hardcover, Revised ed.)
Loot Price: R691
Discovery Miles 6 910
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The French Cook (Hardcover, Revised ed.)
Series: Southover Press Historic Cookery & Housekeeping
Expected to ship within 12 - 17 working days
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Donate to Against Period Poverty
Total price: R711
Discovery Miles: 7 110
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"The French Cook, 1651", is the most important cookery book of the
17th century. It was the first recipe book to receive international
acclaim, and European cookery was changed, through its influence,
for many centuries to come. This revolutionary recipe book was
written by the foremost members of a group of French chefs who
wrote for a professional audience in the age of Louis XIV. Little
is known of his life or if he himself was responsible for the
considerable innovations that appear in his book, but he was
certainly the first to write them down. The first translation into
English of the second 1652 edition, made in the following year by a
certain I.D.G., had a dramatic effect on English cooks and cookery
writers. Recipes were adapted to meet English taste and, although
there was some later resistance from native cooks such as Hannah
Glasse, English food was never to be the same again. This culinary
revolution rejected the heavily spiced flavours of the cuisine of
the Middle Ages which tended to mask the natural flavours of foods
and replaced them with the use of local herbs. Likewise, sweet and
sour combinations were abandoned along with the heavy use of sugar
outside of desserts. New vegetables appeared. Greater attention was
paid to freshness and visual appearance. This is summed up in a
saying by Varenne, 'When I eat Cabbage soup, I want it to taste
like cabbage'. La Varenne's innovations have now become part of our
repertoire, including his omelettes, ragouts, bisques and caramel,
new ways of flavouring dishes and many new technical terms, such as
au bleu and au naturel.
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