The Court and Country Cook: 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... A Work more Especially Necessary for Stewards, Clerks of the Kitchen, Confectioners, Butlers, and other Officers, and also of Great Use in Private Families. Faithfully translated out of French into English by J.K., 3 parts in 1 vol., first English edition, 9 engraved plates and 2 illustrations of table settings, advertisement leaf at end, some browning, soiling and occasional dampstaining, plate at end chipped with slight loss, contemporary mottled calf, joints and corners restored [ESTC T120659; Bitting p.538; Maclean, p.97; Oxford, p.47], 8vo, Printed by W. Onley, for A. and J. Churchill and M. Gillyflower, 1702

Footnotes

Sole edition of this book, translated from Massialot's Le cuisinier roial et bourgeois (1691) and Nouvelle instruction pour les confitures, les liqueurs et les fruits (1692). An important innovation was Massialot's use of the alphabetisation of recipes, which anticipated the culinary dictionary. The work also saw the first appearance of meringues under their familiar name, and of 'Crème brûlée' - finished off using a "red-hot fire shovel" - a dish which remarkably then vanished from French cookbooks until the 1980s.

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MASSIALOT (FRANÇOIS) The Court and Country Cook, 1702

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