Catalogus librorum (…) Petri de Graaf (…), p. 54, no. 293 (Medici & Philosophici in Octavo)
This book is the Dutch adaptation of the influential cookbook, Le cuisinier françois (Paris, 1651), authored by renowned chef François Pierre de la Varenne (1615-1678). Brimming with a variety of recipes, it provides a glimpse into the culinary delights that were served at the tables of upper-class households. Take, for instance, the recipe for ‘Queen Soup’ (‘Koninginne Pottagie’, p. 7). This involved soaking bread in a meat stock, which was previously infused with chopped almonds, bread crumbs, and a slice of lemon. The soup was further enriched with small pieces of partridge or capon meat. As a final touch, it was garnished with chantarelle, pistachios, and pomegranate seeds, and drizzled with pomegranate juice. Would you like to try some of the recipes yourself? Browse through this book on Google books.
Consult and download the annotated transcription of Pieter de Graeff's book auction catalogue here.
References and further reading:
C. Muusers, ‘Meid, meester, cuisinier. Een driehoeksverhouding?’, De Boekenwereld 31/3 (2015), pp. 50-55.
C. Piccoli, Pieter de Graeff (1638-1707) and his treffelyke bibliotheek (Brill, 2025).
Written by Chiara Piccoli