François Pierre de La Varenne

1618 - 1678

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Le cuisinier françois: enseignant la maniere de bien apprester, & assaisonner toutes sortes de viandes grasses & maigres, legumes, patisseries, &c. : reueu, corrigé & augmenté d'vn traitté de confitures seiches & liquides, & autres delicatesses de bouche : ensemble d'vne table alphabetique des matieres qui sont traittées dans tout le liure

by François Pierre de La Varenne First published in 1652 5 editions in 1 language

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Le pastissier françois: où est enseigné la maniere de faire toute sorte de pastisserie, tres-utile à toute sorte de personnes : ensemble, le moyen d'aprester toutes sortes d'œufs pour les jours maigres, & autres, en plus de soixante façons

by François Pierre de La Varenne First published in 1655 3 editions in 1 language

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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 : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion

by François Pierre de La Varenne First published in 1653 2 editions in 1 language — 1 previewable

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The French cook: prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France

by François Pierre de La Varenne First published in 1653 2 editions in 1 language

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Le parfaict confiturier: qui ensigne a bien faire toutes sortes de confitures tant seiches que liquides, de compostes, de fruicts, de sallades, de dragées, breuuages delicieux, & autres delicatesses de bouche

by François Pierre de La Varenne First published in 1667 1 edition in 1 language — 1 previewable

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Le cuisinier francois: enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes, grasses & maigres, legumes, patisseries, &c. : reueu, corrigé, & augmenté d'vn traitté de confitures seiches & liquides, & autres delicatesses de bouche : ensemble d'vne table alphabetique des matieres qui sont traittées dans tout le liure

by François Pierre de La Varenne First published in 1652 1 edition in 1 language — 1 previewable

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Nouveau cuisinier françois, ou, L'ecole des ragouts: ou est enseignée la manière d'apprêter toutes sortes de viandes, patisseries & confitures

by François Pierre de La Varenne First published in 1746 1 edition in 1 language

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L'école des ragouts, ou, Le chef-d'ouevre du cuisinier, du patissier et du confiturier: où est enseignée la maniere d'apprêter toute sorte de viande, de faire toute sorte de patisseries & de confitures

by François Pierre de La Varenne First published in 1695 1 edition in 1 language

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Le vray cuisinier francois: enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes, grasses & maigres, légumes & pastisseries en perfection, &c. : augmentée d'un nouveau confiturier, qui apprend à bien faire toutes sortes de confitures, tant seches que liquides, de compostes, de fruits, de dragées, breuvages délicieux, & autres délicatesses de bouche : le maistre d'hotel et le grand ecuyer-tranchant, ensemble d'une table alphabétique des matieres qui sont traitées dans tout le livre

by François Pierre de La Varenne First published in 1690 1 edition in 1 language

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Le Cuisinier françois

by François Pierre de La Varenne, Jean Louis Flandrin, Philip Hyman, and Mary Hyman First published in 1983 1 edition in 1 language

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Il cuoco francese: ove viene insegnata la maniera di condire ogni sorta di vivande, e di fare ogni sorta di pasticcierie, e confetti, conforme le quattro stagioni dell'anno

by François Pierre de La Varenne First published in 1787 1 edition in 1 language

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Il cuoco francese: oue è 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

by François Pierre de La Varenne First published in 1693 1 edition in 1 language

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Il cuoco francese, que e insegnata la maniera di condire ogni sorte di vivande, e di fare ogni sorte di pasticcierie, e di confetti, conforme le quattro stagion dell'anno

by François Pierre de La Varenne First published in 1703 1 edition in 1 language

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L'ecole des ragoust, ou, Le chef-d'euvre du cuisinier, du patissier et du confiturier: ou est enseignée la manière d'apprêter toute sorte de viandes, de faire toute sorte de patisseries et de confitures

by François Pierre de La Varenne First published in 1668 1 edition in 1 language — 1 previewable

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Le cuisinier françois, ou, L'ecole des ragouts: ou est enseigné la maniere d'apprêter toutes sortes de viandes, de patisseries & confitures

by François Pierre de La Varenne First published in 1699 1 edition in 1 language

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Il cuoco francese: ove viene insegnata la maniera di condire ogni sorta di vivande, e di fare ogni sorta di pasticcierie, e confetti, conforme le quattro stagioni dell'anno

by François Pierre de La Varenne First published in 1802 1 edition in 1 language

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L' ecole des ragousts, ou, Le chef-d'oeuure du cuisinier, du patissier, et du confiturier: ou est enseignée la maniere d'apprêter toute sorte de viandes, de faire toute sorte de patisseries, & de confitures.

by François Pierre de La Varenne First published in 1669 1 edition in 1 language

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Le confiturier françois: où est enseigné la maniere de faire toute sorte de confitures, dragées, liqueurs, & breuuages agreables : ensemble la maniere de plier le linge de table, & en faire toute sorte de figures.

by François Pierre de La Varenne First published in 1650 1 edition in 1 language

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Le cuisinier methodique: où est enseigné la maniere d'aprester toute sorte de viandes, poissons, legumes, gelées, cresmés, salades, & autres curiositez : utile à toute sorte de personnes.

by François Pierre de La Varenne First published in 1660 1 edition in 1 language

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Le cvisinier francois: enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes, grasses & maigres, legumes, patisseries, &c. : reueu, corrigé, & augmenté d'vn traitté de confitures seiches & liquides, & autres delicatesses de bouche : ensemble d'vne table alphabetique des matieres qui sont traittées dans tout le liure

by François Pierre de La Varenne First published in 1652 1 edition in 1 language

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ID Numbers

OLID: OL1171969A
ISNI: 0000000107185739
VIAF: 51810507
Wikidata: Q127085
Inventaire.io: wd:Q127085

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Francois Pierre de La Varenne

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Created April 1, 2008
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September 30, 2020	Edited by MARC Bot	add ISNI
March 28, 2020	Edited by Camillo Pellizzari	Edited without comment.
March 28, 2020	Edited by Camillo Pellizzari	merge authors
March 31, 2017	Edited by MARC Bot	add VIAF and wikidata ID
April 1, 2008	Created by an anonymous user	initial import

François Pierre de La Varenne

1618 - 1678

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