The Court and Country Cook
Originally published in 1702, this is a translation and compilation of two of Massialot's works, Le Cuisinier roial et bourgeois and Nouvelle instructions pour les confitures, les liqueurs, et les fruits. This cookbook contains many complex and even extravagant dishes from the French cuisine in the 17th century.
“...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: Shewing How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-works, and other fine pieces of Curiosity.”
496 pages of facsimile text.
Made in USA
Item # C-7011