Page "French cuisine" Paragraph 18

Chef François Massialot wrote Le Cuisinier roïal et bourgeois in 1691, during the reign of Louis XIV.

The book contains menus served to the royal courts in 1690.

Massialot worked mostly as a freelance cook, and was not employed by any particular household.

Massialot and many other royal cooks received special privileges by association with the French royalty.

They were not subject to the regulation of the guilds ; therefore, they could cater weddings and banquets without restriction.

His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary.

It is in this book that a marinade is first seen in print, with one type for poultry and feathered game, while a second is for fish and shellfish.

No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks.