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Il Cuoco Francese, ove viene insegnata la maniera di condire ogni sorta di vivande, e di fare ogni sorta di Pasticcierie, e Confetti
Naples: Giacomo-Antonio Monaco, 1818. Later Edition. Softcover. Good Condition. Later cloth back boards, text block coming detached, modest general foxing, heavier in spots, half title present. Styled the ultima edition: In three sections, continuously paginated: Cuoco, Pasticciere, Confettoriere. 272pp. Originally published in French in 1651 and in Italian in 1682. Pennell 118-119 (1703 ed.), Notaker 918 (earlier eds) La Varenne's groundbreaking French cookbook rippled through Europe for centuries and was directly responsible for French haute cuisine taking over in Italy for the better part of 150 years. Hugely influential and reprinted well into the 19th century, it was only with the creation of an Italian Republic that they really broke free from La Varenne. Size: 8vo. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000416.
      [Bookseller: Pazzo Books ]
Last Found On: 2017-06-09           Check availability:      ABAA    


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