The people of LA are in for a treat today as Jean-Louis Carron, UCLA's professor of French, chairs a free and open discussion about the historical, political and social importance of the world famous Le Cuisinier François (The French Cook)" by Francois Pierre La Varenne.
It was published as part of a trilogy The French Cook, The French Pastry Chef and The French Confectioner with the three often listed as some of the most important cook books of the seventeenth century.
They were the first collection of books to periodically record and document the advances in French cuisine, which years before had been overshadowed by Italian influence.
The French Cook is credited with listing the first recipes for a number of dishes that are now classed as French classics and today's lecture will explore the significance of such a pivotal book in the history of French cuisine.
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