WORK IS IN FRENCH The French cook, teaching how to apprester and season all kinds of meat ... vegetables, ... by the sieur of La Varenne, ... Date of the original edition: 1651The Cuisinier Fran ois is the first modern cookbook. It represents the transition from the medieval to the modern cooking. This book is a faithful reproduction of a work published before 1920 and is part of a collection of books reprinted at the request edited by Hachette Livre, in the framework of a partnership with the National Library of France, offering the opportunity of access to old and often rare books from the BnF's heritage funds. The works in this collection have been digitized by the BnF and are presented on Gallica, its digital library. By undertaking to revive these works through a collection of books reprinted on demand, we give them the opportunity to meet an expanded public and participate in the transmission of knowledge and knowledge sometimes difficult to access. We have tried to reconcile the faithful reproduction of an old book from its digitalized version with the concern of an optimal reading comfort. We hope that the works of this new collection will bring you complete satisfaction. French National Library Editions are authorized editions through Hachette France for works in the French National Library Catalog. For more information, visit www. hachettebnf. fr | Le Cuisinier François Enseignant La Manière de Bien Apprester Et Assaisonner Viandes Légumes (1651) by Pierre François La Varenne, Paperback