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(1712) Nouvelle Instruction pour les Confitures – Massialot, Francois (Link in post)

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(1712) Nouvelle Instruction pour les Confitures – Massialot, Francois (Link in post)
October 18
11:07 2015

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Hosted by EUVS: (1712) Nouvelle Instruction pour les Confitures – Massialot, Francois

François Massialot (Limoges 1660 — Paris 1733) 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, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d’Aumont, the Cardinal d’Estrées, and the marquis de Louvois. His Nouveau cuisinier royal et bourgeois first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733-34.

Amongst his many innovations, he was the first chef to alphabetise his recipes along with being credited for the first appearance of Creme Brulee & Meringues. His extensive recipes for liqueurs and infusions in this volume are also valuable to bartenders who enjoy creating their own ingredients.

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Paul Bradley

Paul Bradley

Paul has almost 20 years of experience at the highest level of the drinks industry as a consultant, trainer, operations manager and master mixologist specializing in new openings, systems and contract negotiations in Europe, the Middle East and South East Asia. Paul is also an avid historian and collector regarding the international drinks trade and serves as our in-house librarian for our Digital Drinks Books section.

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