[Sca-cooks] New La Varenne edition

[Johnna Holloway]

  The French Cook; The French Pastry Chef; The French Confectioner: A
Modern English Translation and Commentary
<http://www.oxbowbooks.com/bookinfo.cfm/ID/59986>
by Francois Pierre de la Varenne, translated and with a commentary by
Terence Scully
  655p, 1 b/w illus. (Prospect Books 2005)
Hardback. Not yet published - advance orders taken. Price US$80.00


http://www.kal69.dial.pipex.com/shop/pages/newtitle.htm  lists it as 
August which means it won't be out until later this fall probably.
It's described as
"These three books by François Pierre de la Varenne (c. 1615–1678), who 
was chef to the Marquis d’Uxelles, are the most important French cookery 
books of the seventeenth century. It was the first French cookery book 
of any substance since Le Viandier almost 300 years before, and it ran 
to thirty editions in 75 years. The reason for its success was simple; 
it was the first book to record and embody the immense advances which 
French cooking had made, largely under the influence Italy and the 
Renaissance, since the fifteenth century. Some characteristics of 
medieval cookery are still visible, but many have disappeared. New World 
ingredients make their entrance. A surprising number of recipes for 
dishes still made in modern times (omelettes, beignets, even pumpkin 
pie) are given. The watershed from medieval to modern times is being 
crossed under our eyes in La Varenne’s pages."

Johnnae