Talk:François Pierre La Varenne

WikiProject class rating
This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 14:25, 10 November 2007 (UTC)
 * Start? This is one of the best articles I have read. Its knowledgeable, complete, unbiased. Wikized, Its actually ENJOYABLE. vs the article on http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce which ranks as one of the WORST articles. Biased, incomplete, a pain to read. — Preceding unsigned comment added by 67.180.156.92 (talk) 15:29, 18 November 2012 (UTC)

eBook link
The first link - to the ebook - is broken --76.124.65.73 (talk) 17:22, 7 December 2008 (UTC)
 * The book is from the 16th century, surely it has been out of copyright for hundreds of years?
 * Ill try and find it...
 * The link is correct. You must click on Download/Print and agree to the non-commercial use, and you download the French edition. — Preceding unsigned comment added by 67.180.156.92 (talk) 15:52, 18 November 2012 (UTC)

This is their information: "

Title : Le cuisinier françois, enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La Varenne,...

Author : La Varenne, Pierre François (1618-1678 ; sieur de)

Publisher : P. David (Paris)

Date of publication : 1651

Subject : Cuisine française -- Ouvrages avant 1800

Type : monographie imprimée

Language : French

Format : [XIV]-309 p. : pièces limin. ; in-8

Format : application/pdf

Copyright : domaine public

Identifier : ark:/12148/bpt6k114423k

Source : Bibliothèque nationale de France, département Réserve des livres rares, RES-V-3039

Relation : http://catalogue.bnf.fr/ark:/12148/cb30754438c

Provenance : bnf.fr

Gallica online date :03/10/2008 " — Preceding unsigned comment added by 67.180.156.92 (talk) 15:58, 18 November 2012 (UTC)

Assessment comment
Substituted at 15:32, 29 April 2016 (UTC)