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LA VARENNE, Francois Pierre de . Il cuoco francese ove è insegnata la maniera di condire ogni sorte di vivande...

In Bologna, per il Longhi. 1693. Second Italian edition.
8vo. [6], 544pp. Contemporary vellum, title in manuscript to spine. Extremities lightly rubbed and discoloured. Internally clean and crisp. Later amorial bookplates and shelf-labels to front endpapers of Anglo-Irish Conservative politician, and sometime High Sheriff of County Cork, Arthur Hugh Smith Barry (1843-1925) of Marbury Hall.
The second edition in Italian of Burgundian gourmet Francois Pierre de la Varenne's (1615-1678) immensely influential cookbook; a work that revolutionised early modern French cuisine. Initially published at Paris in 1651 as Le Cuisinier françois, La Varenne's gastronomic tour de force stimulated a sea change in European cookery as it shirked the shackles of Mediterranean, and specifically Italian, culinary traditions which had dominated since the Renaissance. The work presented, in accessible and codified form, the considerable innovations achieved in seventeenth-century French kitchens, and introduced both the first bisque and Bechamel sauce and the earliest recipe in print for mille-feuille. The first edition in Italian appeared in 1682; a significant moment as Italian culinary culture imported and adopted the gustatory and visual French standards which remain sacrosanct to European cuisine to the present day.

All early Italian editions are rare, with the present 1693 printing being no exception; OCLC records two copies at a single location (Berlin State Library).
£ 2,000.00 Antiquates Ref: 24550