The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | 3068102147822 |
Library/Archive | The New York Academy of Medicine |
Title | Le cuisinier royal et bourgeois, Tome I |
Author/Creator | Massialot, François |
Date | 1751 |
Collection | Special Collections |
Place of Publication | Paris, France |
Publisher | Didot |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Restaurant Culture and the Professional Chef; Gastronomy |
Subjects | cooking cooking techniques recipes feasts table setting and decoration dinners and dining royalty |
Cuisine | French cuisine |
Description | Series of three hardback volumes aimed at the professional maitre d and large scale households. |
Countries | France |
Places | Paris |
Language | French |
Document linked to |
Le cuisinier royal et bourgeois, Tome II Le cuisinier royal et bourgeois, Tome III |
Additional Information | Include full meals and table plans. The beginning of book is arranged by type of banquet and number of guests, including illustrations showing place settings. The latter half is organised by meal type and dish/food item. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |