The watershed from medieval to modern times is being crossed under our eyes in La Varenne’s pages. Translated and merrily pillaged throughout Europe (the first English translation of The French Cook was in 1653), La Varenne (c. 1615–1678) was chef to the Marquis d’Uxelles. His was the first French cookery book of any substance since Le Viandier almost 300 years earlier. It was, therefore, the first to record and embody the immense advances which French cooking had made, largely under the influence of Italy, since the 15th century. Some medieval characteristics are still visible, but many have disappeared. New World ingredients make their entrance; and a surprising number of recipes are for dishes still made in modern times (omelettes, beignets, even pumpkin pie).
Table of Contents The French Cook, The French Pastry Chef and The French Confectioner Introduction A. Francois Pierre, Sieur de La Varenne Historical circumstances: his daily professional work B.The Nature of the Three Works - The French Cook The French Pastry Chef, The French Confectioner French Cookery of the the Seventeenth Century Major works of the time LaVarenne’s cookery His kitchen and its utensils Preferred ingredients "C.Meats and fish – Vegetable matter – Liquids Other observations – Cookery techniques – Dishes and meals" Bibliography Works attributed to La Varenne: early editions Early translations English translations Of Le Cuisinier francois Of Le Pastissier francois - Translations into other languages Earlier French cookbooks The French Cook Instructing on the Proper Manner of Preparing and Seasoning Meats that are served in the four Seasons of the Year at Great and Private Tables. Chapter I. Table of the Meats that are normally found and served during the various Seasons of the Year Chapter II. Bouillon to enrich any Pot whether for Pottages, Entre ́es or Entremets Chapter III. All sorts of Meat-Day Pottages Chapter IV.Stuffed Pottages Chapter V. Entrees that can be made in Military Kitchens or in the Field Chapter VI. Meats that can be served in the Second Course Chapter VII. A few Sauces Chapter VIII. Entremets for Meat Days Chapter IX. Mayence Hams Chapter X. Thickeners to keep on Hand Chapter XI. Mushroom, Beef or Mutton Stocks Chapter XII. Garnishes Chapter XIII. Meat Juices and Stocks suitable for the Sick Chapter XIV. Pasties that can be served throughout the Year Chapter XV. Lean Pottages outside of Lent Chapter XVI. Entre ́es for Lean Days outside of Lent Chapter XVII. Egg Dishes Served those Days as Entrees Chapter XVIII. Second Course for Lean Meals Chapter XIX. Entremets for Lean Days outside of Lent Chapter XX. What is found in Kitchen Gardens particularly for a Pastry Chef Chapter XXI. Lean Pasties for eating hot Chapter XXII. Several Sorts of Roots, Herbs and other Things Chapter XXIII. Things to Salt for Keeping Chapter XIII. Meat Juices and Stocks suitable for the Sick Chapter XXIV. Lenten Bouillons of Fish, Herbs and Almonds, and Pea Pure ́e Chapter XXV. Lenten Pottages Sundry Sorts of Dry and Moist Confections along with a few other little oddities and delicacies