Le cuisinier françois, enseignant la manière de bien apprester & assaisonner toutes sortes de viandes grasses & maigres, légumes, patisseries, &c. Reveu, corrigé & augmenté d'un traitté de confitures seiches & liquides & autres delicatesses de bouche. Seconde édition.
Paris, Pierre David, 1652. This second edition is as rare as the first, published in 1651, , particularly in its original binding. It includes, for the first time, a treatise on jams and “other culinary delicacies.” This volume contains over 700 recipes, and La Varenne completely transformed French cuisine. He..... Plus