François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as chef de cuisine (officier de bouche) to various illustrious personages...
5 KB (559 words) - 22:50, 25 February 2023
earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins...
11 KB (1,047 words) - 17:57, 25 August 2024
spelled croquet. A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese...
35 KB (3,760 words) - 12:18, 2 September 2024
mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu. In its modern form, tartiflette...
5 KB (452 words) - 08:07, 19 September 2024
poultry, accompanied by garnish. They could also be served in a soup. François Massialot in Le Cuisinier royal et bourgeois (1698) gives several recipes for...
12 KB (1,382 words) - 20:19, 25 September 2024
were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691)...
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Hercules, chef of George Washington, and first US Presidential chef François Massialot, author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier...
15 KB (1,434 words) - 02:25, 24 September 2024
city of Genoa and associated with French cuisine. It was created by François Massialot in the late 17th century. Instead of using chemical leavening, air...
6 KB (705 words) - 11:45, 21 August 2024
platter. Serve your ragout over the wigeon, and garnish it as you like. François Massialot, Le cuisinier roïal et bourgeois (1691) Pictures on a bowl from 400 CE...
10 KB (1,011 words) - 13:55, 23 September 2024
Paris: Levrault. 1825. Marin, François (1739). Les Dons de Comus, ou les Délices de la Table. Paris: Prault. Massialot, François (1691). Le cuisinier roïal...
22 KB (2,958 words) - 17:17, 21 September 2024