Author: [Massialot, François].
Title: LE CONFITURIER ROYAL, Ou Nouvelle Instruction pour les Confitures, les Liqueurs et les Fruits ; Où l'on apprend à confire toutes sortes de Fruits, tant secs que liquides, la façon de faire différens Ratafias, & divers Ouvrages de Sucre qui ont fait des Officiers & Confiseurs, avec la maniere de bien ordonné un fruit.
Description: A Paris ..., 1765. Quatrieme Edition, Revûe, corrigée & beaucoup augmentée; Avec de nouveau Dessins de Tables. Sm. 8vo. xvi + 518pp. + [xxxvii]. 2 folding plates (sl. chipped and 1 with minor loss and 1 with silked folds) decorative head pieces and initial letters. French text. Lacking flyleaf, ‘Etiene Olivier’ in pen to several margins, some browning and occasional soiling, pp.xi with sm. singe hole, marbled e.ps. and edges, contemporary mottled calf, upper joint cracked, some loss to extremities corners and upper joint, dec. gilt compartments and remains of label to spine with loss to head and tail and light vertical crease, mark to upper board. ¶ François Massialot (1660–1733) French chef who served as chef de cuisine (officier de bouche) to various illustrious personages. ‘... [his] originality of presentation and voice of authority confirmed him as a worthy successor to La Varenne and Lune, destined to influence cooks well into the next century ... Massialot extended the culinary structure already defined as French, building in recipes that were to become classics ...’ Cookbook Library.

Keywords: ECONOMICS; COOKERY


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