Five centuries of stoves in the kitchens of Europe

On sale is at Forum Auctions, and I’m Vice President, Rupert Powell, appreciates the passion that knowledge of the collection. Caroline Crisford agreed not only for food, but also for prized drinks des BritanniquesHe notes. It also had a special taste for France and Italy. « These books and manuscripts, through five centuries, bring us raw materials (from the vegetable garden or the farm) to the recipes that transform them and trace the evolution of food.»

The set of pieces is valued at between £ 60,000 and £ 80,000 – a straw, therefore, from that which would be put into a goat’s cheese.

Funnily enough, we still find the first edition of Hannah Glass’s book – published under the pseudonym A Lady – The art of cooking made simple and easy . It would be, more or less, the ancestor of the works signed Cyril Lignac, Homemadeor even extremely simplepublished by Jean-François Mallet.

Here you will find, for example, the original recipe for one of the most popular dishes in England: Indian curry. This compilation was released in 1747 and remained for more than a century during a real one most sold.

Exciting and French cuisine

Another rarity,The French chef, attributed to the founding father of French cuisine, François Pierre La Varenne (1615-1678). He is responsible for the bisque, the béchamel or the mille-feuille – as well as the introduction of the garnished bouquet in the kitchen. He literally revolutionized the stoves: his work remains one of the most important in the Hexagon, and will remain in use until the French Revolution.

La mise mise en enchères is a second edition, Italian, estimated at between £ 2,000 and £ 3,000. But it is still precious.

Others will be discovered, such as the work of Dr. Daniel Duncan, Healthy Tips Against the Abuse of Hot Alcoholic Beverages, Especially Coffee, Chocolate, Tea, Cognac and Hard Water, dates from the seventeenth century. In fact, these drinks, which appeared in the middle of the period, from China, North Africa and South America, were perceived as exotic – hence the outward sign of wealth.

However, the good doctor warned his contemporaries against the abuse of these drinks, which could alter the moods of the human body. Indeed, the great theory of the day was that blood, phlegm, yellow bile, and black bile balanced the body and mind. Introducing stimulants such as caffeine or alcohol would therefore disrupt the smooth running of life.

Finally, Louis-Auguste II de Bourbon, Prince of Dombes (1700-1755), was the grandson of Louis XIV and his mistress Françoise-Athénais de Montespan. But he was also an accomplished amateur cookGascon cook. He also dedicated himself to trying to conceal the author’s true identity from readers.

Recipes appreciated by his contemporaries, because they are easy to follow, but especially tasty. An edition dating from 1740, reporting on experiments at dinners with the aristocracy of the time.

The sale will take place this June 23, starting at 12 noon – feet under the table, therefore.

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