François Massialot

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Title page of Le Cuisinier roïal et bourgeois, qui apprend à ordonner toute ſorte de Repas en gras & en maigre, & la meilleure maniere des Ragoûts les plus delicats & les plus à la mode. Ouvrage tres-utile dans les Familles, & ſingulierement neceſſaire à tous Maîtres d'Hôtels, & Ecuiers de Cuiſine. Paris, Claude Prudhomme, 1705.

François Massialot (1660, in

marquis de Louvois.[1] His Le cuisinier roïal et bourgeois first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34.[a] His lesser cookbook, Nouvelle instruction pour les confitures, les liqueurs et les fruits,[2]
(Paris, Charles de Sercy), appeared, also anonymously, in 1692.

Massialot describes himself in his

fish stock makes a surprisingly late appearance, in 1703. Meringues make their first appearance under their familiar name in Massialot, who is also credited with crème brûlée, in which the sugar topping was melted and burnt with a red-hot fire shovel.[7]

Massialot's works, translated into English as The Court and Country Cook (1702) and often reprinted, were used by professional chefs until the middle of the 18th century.

Notes

  1. ^ The 1740-42 three-volume Massialot is titled Le nouveau cuisinier royal et bourgeois, ou cuisinier moderne. Qui apprend a ordonner toutes sortes de repas en gras & en maigre, & la meilleure maniere des ragoûts le plus délicats & les plus à la mode; & toutes sortes de pâtisseries: avec de nouveaux desseins de tables….Ouvrage très-utile dans les familles, aux maîtres d’hôtel & officiers de cuisine ("The new chef, royal and bourgeois, or the modern chef. Which teaches the ordonnance of all sorts of meals, rich and lean, & the best fashion of the most delicate and most fashionable ragouts, & all sorts of pastries with new designs for table settings... A most useful Work in families, for stewards & chefs." (Antiquarian Booksellers of America website.).

References

  1. ^ Larousse Gastronomique.
  2. ^ "New instruction for confectionery, liqueurs and fruits"; Antiquarian Booksellers Association of America, bibliographical details Archived 2008-10-21 at the Wayback Machine
  3. Anne, duchesse du Maine
    and her glittering salon.
  4. Grand Dauphin
    .
  5. Château de Versailles
    itself, where no freelance chef ever intruded.
  6. ^ Wheaton 153.
  7. ^ Massialot's crème brûlée recipe and modern adaptations

Further reading

  • Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages.
    ISBN 978-2-262-03318-7

External links
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