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La Varenne's Cookery: The French Cook, The French Pastry Chef, The French Confectioner Hardcover – June 6, 2006

ISBN-13: 978-1903018415 ISBN-10: 1903018412

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Product Details

  • Hardcover: 626 pages
  • Publisher: Prospect Books (UK) (June 6, 2006)
  • Language: English
  • ISBN-10: 1903018412
  • ISBN-13: 978-1903018415
  • Product Dimensions: 2.2 x 7 x 9.5 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,061,436 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Terence Scully is Emeritus Professor of French at the Wilfrid Laurier University, Ontario. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is, too, the author of many articles and other writings on French philology.

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Rudolf Lovasi on July 2, 2013
Format: Hardcover Verified Purchase
francois's cookbook is the first book written on French haute cuisine and is therefore essential to understanding the modern methodology using today's equipment and techniques. Rudy.
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