Paperback (15 Oct 2006)
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In 1651 in Paris, the unknown cook, Francois Pierre de la Varenne published "Le Cuisinier Francois", and changed the course of culinary history. This book aims to reconstruct the seventeenth-century revolution in French cooking that explains why we eat as we do. It reveals how Varenne turned out to be the father of modern cuisine.
| ISBN: | 9780752440262 |
| Publisher: | The History Press |
| Imprint: | The History Press |
| Pub date: | 15 Oct 2006 |
| DEWEY: | 641.594409032 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 256 |
| Weight: | 406g |
| Height: | 234mm |
| Width: | 158mm |
| Spine width: | 21mm |
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