MASSIALOT, François (c.1660-1733)]. 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 tres-utile dans les familles, & singulierement necessaire à tous maîtres d'hôtels, & ecuïers de cuisine . Paris: Charles de Sercy, 1693. 12°. Small woodcut device on title (short tear in fore-margin of second leaf, a little spotting, last quire becoming loose, bookplate crudely removed from an endpaper). Contemporary Parisian sprinkled sheep, gilt spine (very lightly rubbed).
MASSIALOT, François (c.1660-1733)]. 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 tres-utile dans les familles, & singulierement necessaire à tous maîtres d'hôtels, & ecuïers de cuisine . Paris: Charles de Sercy, 1693. 12°. Small woodcut device on title (short tear in fore-margin of second leaf, a little spotting, last quire becoming loose, bookplate crudely removed from an endpaper). Contemporary Parisian sprinkled sheep, gilt spine (very lightly rubbed). Second edition - the first appeared two years earlier - of Massialot's important cookery book and the first in which the receipts are listed in alphabetical order, a step towards the first culinary dictionary. The author, a worthy successor to La Varenne and chef de cuisine to the duc de Chartres, the marquis de Louvois (Colbert's successor) and the Cardinal d'Estrées, describes himself in the preface as 'un cuisinier qui ose se qualifier roial, & ce n'est pas sans raison; puisque les repas qu'il décrit pour les differens tems de l'année ont tous été servis depuis peu à la Cour, ou chez des princes, & des personnes du premier ordre'. An interesting feature of his book, touched on in the passage cited above, is the section of menus and lists of seasonal food, of great assistance to major domos in buying food and organising banquets and dinners. The work proved immediately popular with at least another fourteen editions appearing by 1750 and a translation into German in 1712. Vicaire 574.
MASSIALOT, François (c.1660-1733)]. 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 tres-utile dans les familles, & singulierement necessaire à tous maîtres d'hôtels, & ecuïers de cuisine . Paris: Charles de Sercy, 1693. 12°. Small woodcut device on title (short tear in fore-margin of second leaf, a little spotting, last quire becoming loose, bookplate crudely removed from an endpaper). Contemporary Parisian sprinkled sheep, gilt spine (very lightly rubbed).
MASSIALOT, François (c.1660-1733)]. 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 tres-utile dans les familles, & singulierement necessaire à tous maîtres d'hôtels, & ecuïers de cuisine . Paris: Charles de Sercy, 1693. 12°. Small woodcut device on title (short tear in fore-margin of second leaf, a little spotting, last quire becoming loose, bookplate crudely removed from an endpaper). Contemporary Parisian sprinkled sheep, gilt spine (very lightly rubbed). Second edition - the first appeared two years earlier - of Massialot's important cookery book and the first in which the receipts are listed in alphabetical order, a step towards the first culinary dictionary. The author, a worthy successor to La Varenne and chef de cuisine to the duc de Chartres, the marquis de Louvois (Colbert's successor) and the Cardinal d'Estrées, describes himself in the preface as 'un cuisinier qui ose se qualifier roial, & ce n'est pas sans raison; puisque les repas qu'il décrit pour les differens tems de l'année ont tous été servis depuis peu à la Cour, ou chez des princes, & des personnes du premier ordre'. An interesting feature of his book, touched on in the passage cited above, is the section of menus and lists of seasonal food, of great assistance to major domos in buying food and organising banquets and dinners. The work proved immediately popular with at least another fourteen editions appearing by 1750 and a translation into German in 1712. Vicaire 574.
Try LotSearch and its premium features for 7 days - without any costs!
Be notified automatically about new items in upcoming auctions.
Create an alert
.jpg "Source: Christie's")
.jpg "Source: Christie's")
