Cuisinier may refer to: Look up cuisinier in Wiktionary, the free dictionary. Le Cusinier, Pierre de Lune (1656) Le Cuisinier Royal François Massialot...

vaʁɛn], 1615–1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern...

dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois. The question of its origin has inspired debate within...

garnish. They could also be served in a soup. François Massialot in Le Cuisinier royal et bourgeois (1698) gives several recipes for profiterole soup,...

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...

Cuisinier 2008, p. 70. Cuisinier 2008, pp. 87–88. Chauvaud 2007, p. 42. Cuisinier 2008, p. 9. Cuisinier 2008, p. 10. Cuisinier 2008, p. 12. Cuisinier...

André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier. In Viard's encyclopedia and other early...

molded in pans (as plum pudding) with icing. In volume two of L'art du cuisinier (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe...

nutmeg. The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as...

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...

demi-chef. Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie...

The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition). The origin of the term is uncertain...

century with a chef named La Varenne. As an author of works such as Le Cuisinier françois, he is credited with publishing the first true French cookbook...

1733 cookery book Le Cuisinier moderne, but no recipe is given. Antonin Carême printed a detailed recipe in his 1828 book Le Cuisinier parisien. By the middle...

potatoes to be boiled, peeled and sliced, before frying. André Viard, in Le Cuisinier impérial (1806), stipulates that the potatoes are to be sliced and covered...

opened the first grand restaurant in Paris and wrote the cookbook L'Art du Cuisinier. Jean Anthelme Brillat-Savarin considers him the most important of the...

"Hollandic sauce". The first documented recipe is from 1651 in La Varenne's Le Cuisinier François for "asparagus with fragrant sauce": make a sauce with some good...

author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois (1717) Vincent la Chapelle, author of Cuisinier moderne (1733)...

different than the contemporary version. Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820, perhaps because sauce Mornay is not older than...

Founded in 2006, Galerie Pascal Cuisinier specializes in first generation modern French designers from 1951–1961, and is located adjacent to Square Gabriel-Pierné...

fish salads."[non-primary source needed] In 1806, André Viard, in Le Cuisinier impérial, transformed this recipe for remoulade by replacing the roux...

original recipe, published in 1740 by Louis-Auguste de Bourbon in Le Cuisinier Gascon, is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour...

[citation needed] Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook...

remoulade—were present in much older cookbooks, such as Massaliot's Le Cuisinier Roial et Bourgeois, from 1691. In Charles Perrault's canonical telling...

the dough) was published in 1651 by François Pierre La Varenne in Le cuisinier français. But the technique is considered the idea of the famous painter...

London: N. Prevost. p. 20. Menon (1749). La science du maître d'hôtel cuisinier, avec des observations sur la connaissance & propriétés des alimens. p...

15 November 2020. Retrieved 21 June 2021. La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens...

five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—also previously said...

become common in the 19th century. In 1806, the first edition of Viard's Cuisinier Impérial mentions neither "whipped" nor "Chantilly" cream, but the 1820...

to Steward's department. Seafarer's professions and ranks Chef (Chef cuisinier) "Restodontê | Manutenção preventiva na cozinha". Restodontê. 11 July...