Maxime de la Falaise (1922–2009)

Forfatter af Seven Centuries of English Cooking: A Collection of Recipes

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Omfatter også følgende navne: M. McKendry, Maxime McKendry, Maxime McKendry, Maxime McKendry, Maxine McKendry, MAXIME DE LA FALAISE, Maxime de la Falaise

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

Food in Vogue (1980) 18 eksemplarer

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Blood for Dracula [1974 film] (1974) — Actor — 26 eksemplarer

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Andre navne: Comtesse de la Falais, Maxime Le Bailly,
Birley, Maxine (birth name)
Fødselsdato: 1922-06-25
Dødsdag: 2009-04-30
Køn: female
Nationalitet: UK
Fødested: West Dean, West Sussex, UK
Dødssted: Saint-Rémy de Provence, France
Bopæl: Charleston Manor, Sussex, England, UK
Hampstead, London, England, UK
Saint-Rémy-de-Provence, France
Erhverv: model
underground movie actor
fashion designer
cookbook author
food editor [Vogue]
Relationer: Warhol, Andy (friend)
Saint Laurent, Yves (employer)
Organisationer: Vogue magazine
Kort biografi: 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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Seven Centuries of English Cooking af 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?)… (mere)

Markeret

bunnyjadwiga | 2 andre anmeldelser | Jan 24, 2024 |

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

Terrific.

Markeret

kitchengardenbooks | 2 andre anmeldelser | Jul 10, 2009 |

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

Okay reference Source gives you recipes

Markeret

SeraSolig | 2 andre anmeldelser | Feb 18, 2009 |

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