Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.

Table of Contents
The French Cook, The French Pastry Chef and The French Confectioner
Introduction
A. Francois Pierre, Sieur de La Varenne
Historical circumstances: his daily professional work

[...] Nature of the Three Works - The French Cook
The French Pastry Chef, The French Confectioner
French Cookery of the the Seventeenth Century
Major works of the time LaVarenne's cookery His kitchen and its utensils Preferred ingredients

"[...] and fish - Vegetable matter - Liquids
Other observations - Cookery techniques - Dishes and meals"

Bibliography
Works attributed to La Varenne: early editions Early translations English translations

Of Le Cuisinier francois
Of Le Pastissier francois - Translations into other languages
Earlier French cookbooks

The French Cook

Instructing on the Proper Manner of Preparing and Seasoning Meats that are served in the four Seasons of the Year at Great and Private Tables.
Chapter I. Table of the Meats that are normally found and served during the various Seasons of the Year
Chapter II. Bouillon to enrich any Pot whether for Pottages, Entre ¿es or Entremets
Chapter III. All sorts of Meat-Day Pottages
Chapter IV.Stuffed Pottages
Chapter V. Entrees that can be made in Military Kitchens or in the Field
Chapter VI. Meats that can be served in the Second Course
Chapter VII. A few Sauces
Chapter VIII. Entremets for Meat Days
Chapter IX. Mayence Hams
Chapter X. Thickeners to keep on Hand
Chapter XI. Mushroom, Beef or Mutton Stocks
Chapter XII. Garnishes
Chapter XIII. Meat Juices and Stocks suitable for the Sick
Chapter XIV. Pasties that can be served throughout the Year
Chapter XV. Lean Pottages outside of Lent
Chapter XVI. Entre ¿es for Lean Days outside of Lent
Chapter XVII. Egg Dishes Served those Days as Entrees
Chapter XVIII. Second Course for Lean Meals
Chapter XIX. Entremets for Lean Days outside of Lent Chapter XX. What is found in Kitchen Gardens
particularly for a Pastry Chef
Chapter XXI. Lean Pasties for eating hot
Chapter XXII. Several Sorts of Roots, Herbs and other Things Chapter XXIII. Things to Salt for Keeping
Chapter XIII. Meat Juices and Stocks suitable for the Sick
Chapter XXIV. Lenten Bouillons of Fish, Herbs and Almonds, and Pea Pure ¿e
Chapter XXV. Lenten Pottages
Sundry Sorts of Dry and Moist Confections along with a few other little oddities and delicacies