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Field name | Value |
---|---|
Reference | 3068102147840 |
Library/Archive | The New York Academy of Medicine |
Title | Le cuisinier royal et bourgeois, Tome III |
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 |
Cuisine | French cuisine |
Description | Following on from volumes 1 and 2, includes further table plans and plans for meals and menus. |
Countries | France |
Places | Paris |
Language | French |
Document linked to |
Le cuisinier royal et bourgeois, Tome I Le cuisinier royal et bourgeois, Tome II |
Additional Information | Contains an A-Z dictionary of food items with instructions. |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |