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French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French ...
Unlike France's continued path toward high-cuisine, Italy began to show a change toward regionalism and simple cooking in the late 17th century. In 1662 the last cookbook on Italian high-cuisine was published by Bartolomeo Stefani chef to Gonzagas. L'Arte di Ben Cucinare introduced vitto ordinario ("ordinary food") to Italian cookery. [16]
The cuisine bourgeoise has been documented since the 17th century: Nicolas de Bonnefons, Le Jardinier françois (1651) and Les delices de la campagne (1684); François Menon, Cuisinière bourgeoise (1746); and Louis Eustache Audot, Cuisinière de la campagne et de la ville (1818).
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV.The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691), which was still being edited and modernised in the mid-18th century.
The original publication of Compendium ferculorum came three decades after the French cookbook entitled Le Cuisinier françois (The French [male] Cook, 1651), by François Pierre de La Varenne, started a culinary revolution that spread across Europe in the second half of the 17th century. In this new wave of French gastronomy, exotic spices ...
The American colonial diet varied depending on region, with local cuisine patterns established by the mid-18th century. A preference for British cooking methods is apparent in cookbooks brought to the New World. There was a general disdain for French cookery, even among the French Huguenots in South Carolina and French Canadians. [15]
6 17th century. 7 18th century. 8 19th century. ... This article is a list of notable chefs and food experts throughout history. Antiquity ... author of The French ...
The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733, [ 4 ] in which the following recipe for "Turbots (a la ...