François Pierre de la Varenne (French pronunciation: [fʁɑ̃swa pjɛʁ də la vaʁɛn], 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's book expressed the culinary innovations that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. (From Wikipedia)
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La Varenne, François Pierre de, 1618-1678: The French Cook: Prescribing the Way of Making Ready of All Sorts of Meats, Fish and Flesh, With the Proper Sauces, Either to Procure Appetite, or to Advance the Power of Digestion (London: Printed for C. Adams, 1653), trans. by I. D. G. (HTML at EEBO TCP)
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La Varenne, François Pierre de, 1618-1678: Cvisinier francois (A Paris : Chez Pierre David, au Palais, à l'entrée de la Gallerie des Prisonniers, MDCLII [1652], 1652) (page images at HathiTrust)- La Varenne, François Pierre de, 1618-1678: Ecole des ragovst (A Lyon : Chez Iacques Canier & Fleury Martin, ruë Confort,cMDCLXVIII [1668], 1668), also by Fleury Martin and Jacques Canier (page images at HathiTrust)
- La Varenne, François Pierre de, 1618-1678: The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion (London : Printed for Thomas Dring, at the Harrow at Chanceery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Court, 1673., 1673), also by John Leigh, Thomas Dring, and J. D. G. (page images at HathiTrust)
- La Varenne, François Pierre de, 1618-1678: Il cuoco francese ove viene insegnata la maniera di condire ogni sorta di vivande, e di fare ogni sorta di pasticcierie, e confetti, conforme le quattro stagioni dell' anno (Presso Francesco Locatelli ..., 1781), also by Sophie D. Coe (page images at HathiTrust)
- La Varenne, François Pierre de, 1618-1678: Le cuisinier francois, : enseignant la maniere de bien apprester & assaisonner toutes sortes de viandes, grasses & maigres, legumes & patisseries, en perfection, &c. Reueu, corrigé, & augmenté d'vn traité de confitures seiches & liquides, & autres delicatesses de bouche. Ensemble d'vne table alphabetique des matieres qui sont traittées dans tout le liure. (Chez Pierre David ..., 1659), also by Pierre David and American Institute of Wine & Food (page images at HathiTrust)
- La Varenne, François Pierre de, 1618-1678: Parfaict confitvrier (A Paris : Chez Iean Ribou, au Palais sur le Grand Peron, vis à vis La Porte de l'Eglise de la Saincte Chapelle, à l'Image S. Louis, MDCLXVII [1667], 1667), also by Jean Ribou (page images at HathiTrust)
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