{"product_id":"the-most-excellent-book-of-cookery-an-edition-and-translation-of-the-sixteenth-century-livre-fort-excellent-de-cuysine-timothy-j-tomasik-ken-albala","title":"The Most Excellent Book of Cookery: An Edition and Translation of the Sixteenth-Century 'Livre Fort Excellent de Cuysine' - Timothy J Tomasik, Ken Albala","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ci\u003eLivre fort excellent de cuysine\u003c\/i\u003e\u003cspan\u003e is one of a family of cookery books that first saw the light with Pierre Sergent's \u003c\/span\u003e\u003ci\u003eLa Fleur de toute cuysine\u003c\/i\u003e\u003cspan\u003e (renamed \u003c\/span\u003e\u003ci\u003eLe Grand cuisinier de toute cuisine\u003c\/i\u003e\u003cspan\u003e) of 1542. This edition of the \u003c\/span\u003e\u003ci\u003eLivre fort\u003c\/i\u003e\u003cspan\u003e excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of \u003c\/span\u003e\u003ci\u003eLe Cuisinier francois\u003c\/i\u003e\u003cspan\u003e by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred. This edition comprises about 70 pages of original French, with an English translation on facing pages.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":47967877300445,"sku":"978190301896X","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03812_d75e7477-0489-4f01-914a-8bf1b1f63477.jpg?v=1779908319","url":"https:\/\/bernalcutlery.com\/products\/the-most-excellent-book-of-cookery-an-edition-and-translation-of-the-sixteenth-century-livre-fort-excellent-de-cuysine-timothy-j-tomasik-ken-albala","provider":"Bernal Cutlery","version":"1.0","type":"link"}