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Le Cuisinier Impérial
André Viard's ''Le Cuisinier Impérial'' (Paris: J.-N. Barba, 1806) was a culinary encyclopedia that passed through at least thirty-two editions in its long career as the essential reference work for the French professional chef during the nineteenth century. During its long run it was a staple of its publisher, J.-N. Barba, who warned potential literary pirates, in an age before the enforcement of copyright, of his intention to prosecute any editors of cookbooks who took, in whole or part, any recipes from the publication.Le Cuisinier royal', Barba, Paris, 1817 (warning of the publisher Barba p. 11). Viard, who called himself "''Homme de Bouche''", was the ''chef de cuisine'' to Louis Philippe, comte de Ségur and Francis Egerton, 8th Earl of Bridgewater. The cookbook appeared under various titles that reflected regime changes: with the restoration of the Bourbons it became ''Le Cuisinier Royal'' (Paris: Barba, 1817) in its ninth edition, and in 1852, in its twenty-second editi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef De Cuisine
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs). Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Philippe, Comte De Ségur
Louis Philippe, comte de Ségur (10 December 175327 August 1830) was a French diplomat and historian. Biography Ségur was born in Paris, the son of Philippe Henri, marquis de Ségur and Louise Anne Madeleine de Vernon. He entered the army in 1769, served in the American War of Independence in 1781 as a colonel under Rochambeau. This cites: * Duc de Broglie, "Deux Français aux États-Unis" in ''Mélanges publiés par la Société des Bibliophiles français'' (2nd part, 1903) * A. Cornereau, "La Mission du comte de Ségur dans la xviiie division militaire," in the ''Mémoires de la Société bourguignonne de géographie et d'histoire'' (vol. 17, 1901) In 1784 he was sent as minister plenipotentiary to Saint Petersburg, where he was received into the intimacy of the empress Catherine II and wrote some comedies for her theatre. At Saint Petersburg he concluded (in January 1787) a commercial treaty which was exceedingly advantageous to France. The same year he accompanied Catherine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Francis Egerton, 8th Earl Of Bridgewater
Francis Henry Egerton, 8th Earl of Bridgewater, (11 November 1756 – 11 February 1829), known as Francis Egerton until 1823, was a noted British eccentric from the Egerton family and supporter of natural theology. Egerton was a Church of England clergyman who held the rectories of Myddle (1781) and Whitchurch (1797) in Shropshire, but the duties were performed by a proxy. He succeeded his brother John in the earldom in 1823, and spent the latter part of his life in Paris. He was a fair scholar, and a zealous naturalist and antiquarian. When he died in February 1829 the earldom became extinct. Early life Born in London in 1756, Egerton was the younger son of John Egerton, Bishop of Durham and Anne Sophia Grey. cites He was educated at Eton and Christ Church, Oxford where he gained his Bachelor of Arts in 1776, and became a fellow of All Souls in 1780, and Fellow of the Royal Society in 1781. He inherited his title and a large fortune in 1823 from his brother, the 7th Ear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
House Of Bourbon
The House of Bourbon (, also ; ) is a European dynasty of French origin, a branch of the Capetian dynasty, the royal House of France. Bourbon kings first ruled France and Navarre in the 16th century. By the 18th century, members of the Spanish Bourbon dynasty held thrones in Spain, Naples, Sicily, and Parma. Spain and Luxembourg have monarchs of the House of Bourbon. The royal Bourbons originated in 1272, when the youngest son of King Louis IX married the heiress of the lordship of Bourbon. Anselme, Père. ‘'Histoire de la Maison Royale de France'’, tome 4. Editions du Palais-Royal, 1967, Paris. pp. 144–146, 151–153, 175, 178, 180, 185, 187–189, 191, 295–298, 318–319, 322–329. (French). The house continued for three centuries as a cadet branch, serving as nobles under the Direct Capetian and Valois kings. The senior line of the House of Bourbon became extinct in the male line in 1527 with the death of Charles III, Duke of Bourbon. This made the junior Bour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris. Carême is often considered one of the first internationally renowned celebrity chefs. Biography Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous ''pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high-profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new empl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) 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 ''Le cuisinier roïal 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 firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his '' Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis XIV Of France
, house = Bourbon , father = Louis XIII , mother = Anne of Austria , birth_date = , birth_place = Château de Saint-Germain-en-Laye, Saint-Germain-en-Laye, France , death_date = , death_place = Palace of Versailles, Versailles, France , burial_date = 9 September 1715 , burial_place = Basilica of Saint-Denis , religion = Catholicism (Gallican Rite) , signature = Louis XIV Signature.svg Louis XIV (Louis Dieudonné; 5 September 16381 September 1715), also known as Louis the Great () or the Sun King (), was King of France from 14 May 1643 until his death in 1715. His reign of 72 years and 110 days is the longest of any sovereign in history whose date is verifiable. Although Louis XIV's France was emblematic of the age of absolutism in Europe, the King surrounded himself with a variety of significant political, military, and cultural figures, such as Bossuet, Colbert, Le Brun, Le Nôtre, Lully, Mazarin, Molière, Racine, Turenne, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New Monthly Magazine
''The New Monthly Magazine'' was a British monthly magazine published from 1814 to 1884. It was founded by Henry Colburn and published by him through to 1845. History Colburn and Frederic Shoberl established ''The New Monthly Magazine and Universal Register'' as a "virulently Tory" competitor to Sir Richard Phillips' ''Monthly Magazine'' in 1814. "The double-column format and the comprehensive contents combined the ''Gentleman's Magazine'' with the ''Annual Register''". In its April 1819 issue it published John Polidori's Gothic fiction ''The Vampyre'', the first significant piece of prose vampire literature in English, attributing it to Lord Byron, who partly inspired it. In 1821 Colburn recast the magazine with a more literary and less political focus, retitling it ''The New Monthly Magazine and Literary Journal''. Nominally edited by the poet Thomas Campbell, most editing fell to the sub-editor Cyrus Redding. Colburn paid contributors well, and they included Sydney Morgan, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
