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2019-11-07 21:41:35
Massialot, Francois). (non mentionée, not mentioned).
Le cuisinier roïal et bourgeois, qui apprend à ordonner toute sorte de Repas en gras & en maigre & la meilleure maniere des Ragoûts les plus à la mode and le plus delicats & et le plus à la mode., Ouvrage tres- utile dans les Familles, & singulierement necessaire à tous Maitres d' Hôtels, e Ecuiers de Cuisine.
Claude Prudhomme, 1703. Nouvelle edition, revue, corrigée & beaucoup augmentée avec des Figures. Oktav. 7 nn. p 500 pp. Avec 8 planches. Contemporaine reliure plein cuir. Contemporary calf. Use, bruné. La reliuere est restorée A bit browned and used, the top edge of the spine has been restored. Rare and early french cookin book by François Massialot (Limoges 1660 Paris 1733) who was a French chef who served as chef de cuisine (officier de bouche) to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV. This work was first published anonymously, as a single volume in 1691, later it was expanded to two (1712) then three volumes, in the revised edition of 1733-34.
Bookseller: J.J. Heckenhauer e.K. [Germany]
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