Maxime de la Falaise (1922–2009)

Auteur van Seven Centuries of English Cooking: A Collection of Recipes

2+ Werken 236 Leden 3 Besprekingen

Over de Auteur

Bevat de namen: M. McKendry, Maxime McKendry, Maxime McKendry, Maxime McKendry, Maxine McKendry, MAXIME DE LA FALAISE, Maxime de la Falaise

Fotografie: findagrave.com

Werken van Maxime de la Falaise

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Seven Centuries of English Cooking: A Collection of Recipes (1973) 218 exemplaren

Food in Vogue (1980) 18 exemplaren

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Trefwoordvertaling ingeschakeld

Algemene kennis

Pseudoniemen en naamsvarianten: Comtesse de la Falais, Maxime Le Bailly,
Birley, Maxine (birth name)
Geboortedatum: 1922-06-25
Overlijdensdatum: 2009-04-30
Geslacht: female
Nationaliteit: UK
Geboorteplaats: West Dean, West Sussex, UK
Plaats van overlijden: Saint-Rémy de Provence, France
Woonplaatsen: Charleston Manor, Sussex, England, UK
Hampstead, London, England, UK
Saint-Rémy-de-Provence, France
Beroepen: model
underground movie actor
fashion designer
cookbook author
food editor [Vogue]
Relaties: Warhol, Andy (friend)
Saint Laurent, Yves (employer)
Organisaties: Vogue magazine
Korte biografie: Maxime de la Falaise was born Maxine Birley. In 1946 she married the French aristocrat Comte Alain de la Falaise and adopted the first name "Maxime." Her second husband was the art historian and curator John J. McKendry. Maxime was a noted fashion model during the 1950s and worked with the couturier Elsa Schiaparelli and later Yves Saint Laurent. She published two cookbooks, Seven Centuries of English Cooking: A Collection of Recipes (1973), and Food in Vogue (1980) with her own illustrations.

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Besprekingen

Seven Centuries of English Cooking door Maxime De La Falaise

I really hope that I didn't pay money for my copy of this. I was mostly interested in the 15th & 16th century materials in here, and while there were interesting sidelights on fish in aspic (the author's brother, who consulted on this, was a French-style chef), most of the first chapter seems to be really off base; you can see this a little when she includes the original recipes-- which she often doesn't, even when there are original recipes. I didn't actually read the following chapters because it's not my main area of interest, so I suspect that they probably get better as you get closer to modern times. (I still want to know where she got the idea that butter sauce was 15th or 16th century?)… (meer)

Gemarkeerd

bunnyjadwiga | 2 andere besprekingen | Jan 24, 2024 |

The Seven Centuries Cookbook from Richard Second to… door Maxime McKendry

Terrific.

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kitchengardenbooks | 2 andere besprekingen | Jul 10, 2009 |

Seven Centuries of English Cooking: A Collection of… door Maxime de la Falaise

Okay reference Source gives you recipes

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SeraSolig | 2 andere besprekingen | Feb 18, 2009 |

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