More post Elizabethan recipes. These are recipes published by a French cook that had learned to speak English and had moved to England. Three adapted recipes: https://rarecooking.com/tag/la-varenne/
Little biographical information is known about François Pierre, who took the name La Varenne, and whose most famous work, Le Cuisinier François represented a new approach to French cooking when it was first published in 1651. In addition to providing new recipes (the preceding century was dominated by reprints of older, popular recipes), La Varenne's work is significant for introducing the new method of French cooking found in the first half of the seventeenth century. Previously, French cooking was mainly influenced by Italian works, such as those outlined in the preceding case. The seventeenth century, however, saw a significant shift in style, mainly through the influence of La Varenne, who advocated a lighter hand with seasonings and the use of local herbs, as opposed to reliance on exotic, exported spices. He also began using what was then considered new vegetables, such as cauliflower and artichokes. La Varenne worked for a number of aristocratic employers, continuing the trend of cookbook authors coming from court kitchens. https://www.lib.uchicago.edu/collex/exhibits/recipes-domesticity/continental-coo...; https://quod.lib.umich.edu/cgi/t/text/text-idx?c=eebo2;idno=A88798.0001.001