In 1806, the first edition of Viard's " Cuisinier Imp�rial " mentions neither " whipped " nor " Chantilly " cream, but the 1820 edition mentions both.
22.
Le Grand Cuisinier des Toutes Cuisines : 14th century, French : This book was written in the 14th century, but published in the 16th century after the advent of the printing press.
23.
Chef Fran�ois Massialot wrote " Le Cuisinier ro�al et bourgeois " in 1691, during the reign of Louis XIV . The book contains menus served to the royal courts in 1690.
24.
"Le Cuisinier fran�ois " was reprinted in 1983, published by Editions Montalba and edited by Jean-Marie Flandrin, Philip Hyman and Mary Hyman with a comprehensive introductory essay.
25.
The 1712 edition, retitled " Le Nouveau cuisinier royal et bourgeois ", was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique.
26.
According to a popular story, the Bethm�nnchen, a marzipan confection, was created in 1838 by the Paris pastry chef " Jean Jacques Gautenier ", then the head cuisinier in the Bethmann household.
27.
You'll notice that Alcorn has hung the Orloff plates in a pattern mimicking the diagram for a table setting for 12 to 15 diners from La Chapelle's " Le Cuisinier Moderne, " 1742.
28.
A version of Sauce Robert also appears in Francois-Pierre de la Varenne ( cook to Henry IV )'s " Le Cuisinier Fran�ois " ( 1651 ), the founding text of modern French cuisine.
29.
His " Le cuisinier ro�al 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.
30.
The puff pastry technique which now characterizes the croissant was already mentioned in the late 17th century, when La Varenne's " Le Cuisinier fran�ois " gave a recipe for it in the 1680, and possibly earlier, editions.
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