Massialot, François

1660(ca.) - 1733.

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Le nouveau cuisinier royal et bourgeois: qui apprend a ordonner toute sorte de repas en gras & en maigre, & la meilleure maniere des ragoûts les plus délicats & les plus à la mode & toutes sortes de pâtisseries : avec des nouveaux desseins de tables : ouvrage très-utile dans les familles, aux maîtres d'hôtels & officiers de cuisine

by Massialot, François First published in 1714 5 editions in 1 language — 2 previewable

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Nouvelle instruction pour les confitures, les liqueurs, et les fruits: où l'on apprend à confire toute sorte de fruits, tant secs que liquides : & divers ouvrages de sucre qui sont du fait des officiers & confiseurs : avec la maniere de bien ordoner un fruit : suite du Nouveau cuisinier royal & bourgeois, également utile aux maitres-d'hotel & dans les familles, pour scavoir ce qu'on sert de plus à la mode dans les repas

by Massialot, François First published in 1717 3 editions in 1 language

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Nouvelle instruction pour les confitures, les liqueurs, et les fruits: avec la maniere de bien ordonner un dessert, & tout le reste qui est du devoir des maîtres d'hôtels, sommeliers, confiseurs, & autres officiers de bouche : suite du Cuisinier roïal & bourgeois : egalement utile dans les familles, pour sçavoir ce qu'on sert de plus à la mode dans les repas, & en d'autres occasions.

by Massialot, François First published in 1692 3 editions in 1 language — 1 previewable

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Le nouveau cuisinier royal et bourgeois, ou cuisinier moderne: Tome 2

by Massialot, François First published in 2002 2 editions in 1 language

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Le Cuisinier royal et bourgeois, qui apprend à ordonner toute sorte de repas, & la meilleure manière des ragoûts les plus à la mode & les plus exquis

by Massialot, François First published in 1693 2 editions in 1 language — 2 previewable

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Nouvelle instruction pour les confitures, les liqueurs, et les fruits: où l'on apprend à confire toutes sortes des fruits, tant secs que liquides; & divers ouvrages de sucre qui sont du fait des officiers & confiseurs

by Massialot, François First published in 1733 1 edition in 1 language

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Nouvelle instruction pour les confitures, les liqueurs, et les fruits: où l'on apprend à confire toutes sortes des fruits, tant secs que liquides; & divers ouvrages de sucre qui sont du fait des officiers & confiseurs; avec la manière de bien ordonner un fruit. Suite du Nouveau cuisinier royal & bourgeois.

by Massialot, François First published in 1734 1 edition in 1 language

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Il cuoco reale e cittadino, il quale insegna ad ordinare ogni sorta di vivanda, e la miglior maniera de ragù i più alla moda, ed i più squisiti. Tradotto dal francese con aggiunta d'alcune vivande all' italiana, ed all' uso d'altri paesi; di varie salse, ed altro

by Massialot, François First published in 1780 1 edition in 1 language — 1 previewable

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Le cuisinier royal et bourgeois: qui apprend à ordonner toute sorte de repas, & la meilleure maniere des ragoûts les plus à la mode & les plus exquis : ouvrage très-utile dans les familles, & singulierement necessaire à tous maitres d'hòtels, & ecuïers de cuisine

by Massialot, François First published in 1693 1 edition in 1 language — 1 previewable

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Le cuisinier roial et bourgeois: qui apprend à ordonner toute sorte de repas, & la meilleure maniere des ragoûts les plus à la mode & les plus exquis : ouvrage tres-utile dans les familles & singulierement necessaire à tous maîtres d'hôtels & ecuïers de cuisine

by Massialot, François First published in 1980 1 edition in 1 language

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Nouvelle isntruction pour les confitures, les liqueurs et les fruits: avec la maniere de bien ordonner un dessert, & tout le reste qui est du devoir des maîtres d'hôtels, sommeliers, confiseurs, & autres officiers de bouche. : Suite du Cuisinier roïal & bourgeois. : Egalement utile dans les familles, pour sçavoir c qu'on sert de plus à la mode dans les repas, & en d'autres accasions

by Massialot, François First published in 1705 1 edition in 1 language

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La Cuisinier roial et bourgeois: qui aprend a ordonner toute sorte de repas, & la meilleure maniere des ragoûts les plus à la mode & les plus exquis. Ouvrage tres-utile dans les familles, & singulierement necessaire à tous maitres d'hôtel, & ecuïers de cuisine

by Massialot, François First published in 1698 1 edition in 1 language

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The court and country cook: giving new and plain directions how to order all manner of entertainments, ... Together with new instructions for confectioners : ... How to prepare several sorts of liquors, ... Faithfully translated out of French into English by J.K.

by Massialot, François First published in 1702 1 edition in 1 language

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The court and country cook: giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's. Together with New instructions for confectioners ...

by Massialot, François First published in 1702 1 edition in 1 language — 1 previewable

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Subjects

Early works to 1800, French Cooking, Cooking (Fruit), Fruit, Liqueurs, Preservation, Cookery (Fruit), Cooking, French Cookery, Confectionery, Cuisine française

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ID Numbers

OLID: OL1172078A

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History

Created May 17, 2009
6 revisions

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September 30, 2020	Edited by MARC Bot	add ISNI
March 31, 2017	Edited by MARC Bot	add VIAF and wikidata ID
December 8, 2013	Edited by Lahariat	merge authors
June 7, 2012	Edited by VacuumBot	Removed period from death date
May 17, 2009	Edited by EdwardBot	merge authors