LA VARENNE, François Pierre de (1618-1678), attributed to]. Le pastissier françois. Ou 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'oeufs pour les jours maigres, & autres, en plus de soixantes façons . Amsterdam: Louis & Daniel Elzevir, 1655. 12°. Fine additional engraved title (last few leaves very lightly waterstained) but A GOOD COPY in contemporary vellum, yapped edges. Provenance : Fab: C. de Dony, The Hague, 1660 (inscription on title) - Bibliothek Reichertswalde (small label pasted over bookplate on verso of both titles).
LA VARENNE, François Pierre de (1618-1678), attributed to]. Le pastissier françois. Ou 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'oeufs pour les jours maigres, & autres, en plus de soixantes façons . Amsterdam: Louis & Daniel Elzevir, 1655. 12°. Fine additional engraved title (last few leaves very lightly waterstained) but A GOOD COPY in contemporary vellum, yapped edges. Provenance : Fab: C. de Dony, The Hague, 1660 (inscription on title) - Bibliothek Reichertswalde (small label pasted over bookplate on verso of both titles). Second edition of one of the most sought after productions of the Elzevir press, and a fine copy of this thoroughly modern cookery book in which La Varenne gives receipts for terrines, cakes, tarts, pies, fritters, biscuits and at least sixty ways of cooking eggs. The prices for this modest little book reached unimaginable heights in the 19th century to the wonder of Vicaire and Brunet, but to the disgust of Willems who, rather unkindly, describes it as a 'bouquin insignificant et médiocrement imprimé'. François Pierre de la Varenne, a Burgundian by birth, was also the author of Le cuisinier françois , the founding text of authentically French cuisine, and, along with Bonnefons and Massialot, was the instigator of breaking with the Italian traditions that had arrived in France with Cathérine de Médicis in the previous century, and which had revolutionised French medieval cookery. He is credited with introducing the first bisque and Béchamel sauce and may, in his receipt for a fragrant sauce for asparagus, have invented sauce hollandaise. Vicaire 659-64; Brunet IV, 426-27; Willems 1187.
LA VARENNE, François Pierre de (1618-1678), attributed to]. Le pastissier françois. Ou 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'oeufs pour les jours maigres, & autres, en plus de soixantes façons . Amsterdam: Louis & Daniel Elzevir, 1655. 12°. Fine additional engraved title (last few leaves very lightly waterstained) but A GOOD COPY in contemporary vellum, yapped edges. Provenance : Fab: C. de Dony, The Hague, 1660 (inscription on title) - Bibliothek Reichertswalde (small label pasted over bookplate on verso of both titles).
LA VARENNE, François Pierre de (1618-1678), attributed to]. Le pastissier françois. Ou 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'oeufs pour les jours maigres, & autres, en plus de soixantes façons . Amsterdam: Louis & Daniel Elzevir, 1655. 12°. Fine additional engraved title (last few leaves very lightly waterstained) but A GOOD COPY in contemporary vellum, yapped edges. Provenance : Fab: C. de Dony, The Hague, 1660 (inscription on title) - Bibliothek Reichertswalde (small label pasted over bookplate on verso of both titles). Second edition of one of the most sought after productions of the Elzevir press, and a fine copy of this thoroughly modern cookery book in which La Varenne gives receipts for terrines, cakes, tarts, pies, fritters, biscuits and at least sixty ways of cooking eggs. The prices for this modest little book reached unimaginable heights in the 19th century to the wonder of Vicaire and Brunet, but to the disgust of Willems who, rather unkindly, describes it as a 'bouquin insignificant et médiocrement imprimé'. François Pierre de la Varenne, a Burgundian by birth, was also the author of Le cuisinier françois , the founding text of authentically French cuisine, and, along with Bonnefons and Massialot, was the instigator of breaking with the Italian traditions that had arrived in France with Cathérine de Médicis in the previous century, and which had revolutionised French medieval cookery. He is credited with introducing the first bisque and Béchamel sauce and may, in his receipt for a fragrant sauce for asparagus, have invented sauce hollandaise. Vicaire 659-64; Brunet IV, 426-27; Willems 1187.
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