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- François_Pierre_La_Varenne abstract "François Pierre de la Varenne (1615–1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century. La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691), which was still being edited and modernized in the mid-18th century.The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced flavours inherited from the cuisine of the Middle Ages were abandoned in favour of the natural flavours of foods. Exotic and costy spices (saffron, cinnamon, cumin, ginger, nutmeg, cardamom, nigella, seeds of paradise) were, with the exception of pepper, replaced by local herbs (parsley, thyme, bayleaf, chervil, sage, tarragon). New vegetables like cauliflower, asparagus, peas, cucumber and artichoke were introduced. Special care was given to the cooking of meat in order to conserve maximum flavour. Vegetables had to be fresh and tender. Fish, with the improvement of transportation, had to be impeccably fresh. Preparation had to respect the gustatory and visual integrity of the ingredients instead of masking them as had been the practice previously. Finally, a rigorous separation between salted and sweet dishes was introduced, the former served before the latter, banishing the Italian Renaissance taste for mixing sweet and salted ingredients in the same dish or in same part of the meal.La Varenne's work was the first to set down in writing the considerable culinary innovations achieved in France in the seventeenth century, while codifying food preparation in a systematic manner, according to rules and principles. He introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. Here one finds the first usage of the terms bouquet garni, fonds de cuisine (stocks) and reductions, and the use of egg-whites for clarification. It also contains the earliest recipe in print for mille-feuille. The cooking of vegetables is addressed, an unusual departure. In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce: "make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle..."La Varenne preceded his book with a text on confitures—jams, jellies and preserves—that included recipes for syrups, compotes and a great variety of fruit drinks, as well as a section on salads (1650).La Varenne followed his groundbreaking work with a third book, Le Pâtissier françois (Paris 1653), which is generally credited with being the first comprehensive French work on pastry-making. In 1662 appeared the first of the combined editions that presented all three works together. All the early editions of La Varenne's works—Le Cuisinier françois ran through some thirty editions in seventy-five years—are extremely rare; like children's books, they too were worn to pieces, in the kitchen, and simply used up.Pirated editions of Le Cuisinier françois were printed in Amsterdam (1653) and The Hague (1654–56). Soon there were imitators: Le Cuisinier françois méthodique was published anonymously in Paris, 1660. The English translation, The French Cook (London 1653) was the first French cookbook translated into English. It introduced professional terms like à la mode, au bleu (very rare), and au naturel which are now standard culinary expressions. Its success can be gauged from the fact that over 250,000 copies were printed in about 250 editions and it remained in print until 1815.It is said that La Varenne's first training was in the kitchens of the queen Marie de Medici. At the time his books were published, La Varenne had ten years' experience as chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (marquis d'Uxelles in French), to whom he dedicated his publications and whom he immortalized in duxelles, finely-minced mushrooms seasoned with herbs and shallots, which is still a favourite flavouring for fish and vegetables. The Marquis of Uxelles was the royal governor of Chalon-sur-Saône, thought by some to be the birthplace of La Varenne.Le Cuisinier françois was reprinted in 1983, published by Editions Montalba and edited by Jean-Marie Flandrin, Philip Hyman and Mary Hyman with a comprehensive introductory essay.".
- François_Pierre_La_Varenne birthDate "1618".
- François_Pierre_La_Varenne birthYear "1618".
- François_Pierre_La_Varenne deathDate "1678".
- François_Pierre_La_Varenne deathYear "1678".
- François_Pierre_La_Varenne thumbnail Cuisinierfrancois.jpg?width=300.
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- François_Pierre_La_Varenne wikiPageWikiLink Aframomum_melegueta.
- François_Pierre_La_Varenne wikiPageWikiLink Artichoke.
- François_Pierre_La_Varenne wikiPageWikiLink Asparagus.
- François_Pierre_La_Varenne wikiPageWikiLink Bay_Laurel.
- François_Pierre_La_Varenne wikiPageWikiLink Bisque_(food).
- François_Pierre_La_Varenne wikiPageWikiLink Black_pepper.
- François_Pierre_La_Varenne wikiPageWikiLink Bouquet_garni.
- François_Pierre_La_Varenne wikiPageWikiLink Burgundy.
- François_Pierre_La_Varenne wikiPageWikiLink Burgundy_(region).
- François_Pierre_La_Varenne wikiPageWikiLink Butter.
- François_Pierre_La_Varenne wikiPageWikiLink Béchamel_sauce.
- François_Pierre_La_Varenne wikiPageWikiLink Cardamom.
- François_Pierre_La_Varenne wikiPageWikiLink Category:1618_births.
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- François_Pierre_La_Varenne wikiPageWikiLink Category:French_chefs.
- François_Pierre_La_Varenne wikiPageWikiLink Cauliflower.
- François_Pierre_La_Varenne wikiPageWikiLink Chalon-sur-Saône.
- François_Pierre_La_Varenne wikiPageWikiLink Chervil.
- François_Pierre_La_Varenne wikiPageWikiLink Cinnamon.
- François_Pierre_La_Varenne wikiPageWikiLink Cucumber.
- François_Pierre_La_Varenne wikiPageWikiLink Cumin.
- François_Pierre_La_Varenne wikiPageWikiLink Dijon.
- François_Pierre_La_Varenne wikiPageWikiLink Duxelles.
- François_Pierre_La_Varenne wikiPageWikiLink Fish.
- François_Pierre_La_Varenne wikiPageWikiLink Fonds_de_cuisine.
- François_Pierre_La_Varenne wikiPageWikiLink France.
- François_Pierre_La_Varenne wikiPageWikiLink François_Massialot.
- François_Pierre_La_Varenne wikiPageWikiLink French_cuisine.
- François_Pierre_La_Varenne wikiPageWikiLink Ginger.
- François_Pierre_La_Varenne wikiPageWikiLink Herb.
- François_Pierre_La_Varenne wikiPageWikiLink Herbs.
- François_Pierre_La_Varenne wikiPageWikiLink Hollandaise_sauce.
- François_Pierre_La_Varenne wikiPageWikiLink Italian_cuisine.
- François_Pierre_La_Varenne wikiPageWikiLink Lard.
- François_Pierre_La_Varenne wikiPageWikiLink Laurus_nobilis.
- François_Pierre_La_Varenne wikiPageWikiLink Marie_de_Medici.
- François_Pierre_La_Varenne wikiPageWikiLink Meat.
- François_Pierre_La_Varenne wikiPageWikiLink Middle_Age.
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- François_Pierre_La_Varenne wikiPageWikiLink Mille-feuille.
- François_Pierre_La_Varenne wikiPageWikiLink Nicolas_Bonnefon.
- François_Pierre_La_Varenne wikiPageWikiLink Nicolas_Chalon_du_Blé,_Marquis_of_Uxelles.
- François_Pierre_La_Varenne wikiPageWikiLink Nigella_sativa.
- François_Pierre_La_Varenne wikiPageWikiLink Nutmeg.
- François_Pierre_La_Varenne wikiPageWikiLink Parsley.
- François_Pierre_La_Varenne wikiPageWikiLink Pastry.
- François_Pierre_La_Varenne wikiPageWikiLink Pea.
- François_Pierre_La_Varenne wikiPageWikiLink Peas.
- François_Pierre_La_Varenne wikiPageWikiLink Reduction_(cooking).
- François_Pierre_La_Varenne wikiPageWikiLink Renaissance.
- François_Pierre_La_Varenne wikiPageWikiLink Roux.
- François_Pierre_La_Varenne wikiPageWikiLink Saffron.
- François_Pierre_La_Varenne wikiPageWikiLink Salvia_officinalis.
- François_Pierre_La_Varenne wikiPageWikiLink Spice.
- François_Pierre_La_Varenne wikiPageWikiLink Stock_(food).
- François_Pierre_La_Varenne wikiPageWikiLink Tarragon.
- François_Pierre_La_Varenne wikiPageWikiLink The_Renaissance.
- François_Pierre_La_Varenne wikiPageWikiLink Thyme.
- François_Pierre_La_Varenne wikiPageWikiLink Vegetable.
- François_Pierre_La_Varenne wikiPageWikiLink File:Cuisinierfrancois.jpg.
- François_Pierre_La_Varenne wikiPageWikiLinkText "Cuisinier François".
- François_Pierre_La_Varenne wikiPageWikiLinkText "François Pierre La Varenne".
- François_Pierre_La_Varenne wikiPageWikiLinkText "François Pierre de la Varenne".
- François_Pierre_La_Varenne wikiPageWikiLinkText "La Varenne".
- François_Pierre_La_Varenne wikiPageWikiLinkText "La Varenne's".
- François_Pierre_La_Varenne dateOfBirth "1618".
- François_Pierre_La_Varenne dateOfDeath "1678".
- François_Pierre_La_Varenne hasPhotoCollection François_Pierre_La_Varenne.
- François_Pierre_La_Varenne name "Varenne, Francois Pierre La".
- François_Pierre_La_Varenne shortDescription "French chef".
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- François_Pierre_La_Varenne description "French chef".
- François_Pierre_La_Varenne description "French chef".
- François_Pierre_La_Varenne subject Category:1618_births.
- François_Pierre_La_Varenne subject Category:1678_deaths.
- François_Pierre_La_Varenne subject Category:French_chefs.
- François_Pierre_La_Varenne type Agent.
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