Massialot, François

French chef

Born	1660(ca.)
Died	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

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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

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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

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

by Massialot, François First published in 2002 — 2 editions

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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French chef

Born	1660(ca.)
Died	1733

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ID Numbers

OLID: OL1172078A
ISNI: 0000000029927871
VIAF: 76319834
Wikidata: Q2291452
Inventaire.io: wd:Q2291452

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Alternative names

François Massialot
[Massialot, François]

History

Created April 1, 2008
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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
April 1, 2008	Created by an anonymous user	initial import

Massialot, François

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