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- François_Massialot abstract "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. His lesser cookbook, Nouvelle instruction pour les confitures, les liqueurs et les fruits, (Paris, Charles de Sercy), appeared, also anonymously, in 1692.Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the first rank." Places where Massialot served banquets included the Château de Sceaux, the Château de Meudon, and Versailles. An innovation in Massialot's book was the alphabetisation of recipes, "a step toward the first culinary dictionary" Barbara Wheaton observes; Wheaton has compared the changes made in the various editions of Massialot: a glass of white wine in a fish stock makes a surprisingly late appearance, in 1703. Meringues make their first appearance under their familiar name in Massialot, who is also credited with Crème brûlée, in which the sugar topping was melted and burnt with a red-hot fire shovel.Massialot's works, translated into English as The Court and Country Cook (1702) and often reprinted, were used by professional chefs until the middle of the 18th century.".
- François_Massialot birthDate "1660".
- François_Massialot deathDate "1733".
- François_Massialot thumbnail Cuisinierroial.jpg?width=300.
- François_Massialot wikiPageID "14547797".
- François_Massialot wikiPageRevisionID "605865730".
- François_Massialot dateOfBirth "1660".
- François_Massialot dateOfDeath "1733".
- François_Massialot name "Massialot, Francois".
- François_Massialot shortDescription "French chef".
- François_Massialot description "French chef".
- François_Massialot subject Category:1660_births.
- François_Massialot subject Category:1733_deaths.
- François_Massialot subject Category:18th-century_French_writers.
- François_Massialot subject Category:Cookbook_writers.
- François_Massialot subject Category:French_chefs.
- François_Massialot subject Category:French_food_writers.
- François_Massialot type Agent.
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- François_Massialot comment "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.".
- François_Massialot label "François Massialot".
- François_Massialot label "François Massialot".
- François_Massialot label "François Massialot".
- François_Massialot label "François Massialot".
- François_Massialot sameAs Fran%C3%A7ois_Massialot.
- François_Massialot sameAs François_Massialot.
- François_Massialot sameAs François_Massialot.
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- François_Massialot sameAs Q2291452.
- François_Massialot sameAs Q2291452.
- François_Massialot wasDerivedFrom François_Massialot?oldid=605865730.
- François_Massialot depiction Cuisinierroial.jpg.
- François_Massialot givenName "Francois".
- François_Massialot name "Francois Massialot".
- François_Massialot surname "Massialot".
