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Le Nouveau Cuisinier Royal Et Bourgeois, Qui Apprend À Ordonner Toute Sorte De Repas En Gras Et En Maigre; Volume 2
Paperback
Food WritingGeneral World History
ISBN13: 9781179296982
Publisher: Nabu Press
Published: Sep 2 2011
Pages: 560
Weight: 1.71
Height: 1.14 Width: 6.14 Depth: 9.21
Language: German
Le Nouveau Cuisinier Royal Et Bourgeois, Volume 2, by François Massialot, offers a fascinating glimpse into 18th-century French culinary practices. This historical cookbook, originally written in French, provides detailed instructions on preparing a wide array of dishes, suitable for both elaborate royal feasts and more modest bourgeois meals. The volume delves into the art of organizing various types of meals, including those for both meat (gras) and Lenten (maigre) seasons. It serves as a valuable reference for understanding the culinary landscape of the era, presenting recipes and techniques that reflect the refined tastes and social customs of the time. This edition makes a classic work accessible to a new audience, inviting readers to explore the rich history of French gastronomy.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Le Nouveau Cuisinier Royal Et Bourgeois, Qui Apprend À Ordonner Toute Sorte De Repas En Gras Et En Maigre; Volume 3
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Le Nouveau Cuisinier Royal Et Bourgeois, Qui Apprend À Ordonner Toute Sorte De Repas En Gras Et En Maigre; Volume 1
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