Pirated editions of "Le Cuisinier françois" were printed in Amsterdam (1653) and The Hague (1654-56). Soon there were imitators: "Le cuisinier françois méthodique" was published anonymously in Paris, 1660. The English translation, "The French Cook" (London 1653) was the first French cookbook translated into English. It introduced professional terms like "à la mode", "au bleu" (very rare), and "au naturel" which are now standard culinary expressions. Its success can be gauged from the fact that over 250,000 copies were printed in about 250 editions and it remained in print until 1815. 