Massialot, François, 1660-1733
Massialot, François, ca. 1660-1733
Massialot, François
Massialot, François, approximately 1660-1733
François Massialot
Massialot, François, asi 1660-1733
VIAF ID: 76319834 ( Personal )
Permalink: http://viaf.org/viaf/76319834
Preferred Forms
- 100 0 _ ‡a François Massialot
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- 100 1 _ ‡a Massialot, Francois ‡d ca. 1660-1733
- 100 1 _ ‡a Massialot, François ‡d 1660-1733
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- 100 1 _ ‡a Massialot, François, ‡d 1660?-1733
- 100 1 _ ‡a Massialot, François, ‡d approximately 1660-1733
- 100 1 _ ‡a Massialot, François
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4xx's: Alternate Name Forms (16)
Works
Title | Sources |
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Allerneueste Anweisung zum Kochen [...] / [François Massialot]. - Breßlau und Leipzig, 1747. | |
Allerneueste Anweisung zum Kochen, wie man Nach der jetzigen Französischen Manier Alle Arten von Essen, so wohl auf Königlicher und anderer Hoher Personen als auch auf bürgerlichen Tafeln, auf das kräftigste und schmackhafteste so wohl an Fleisch- als Fast-Tagen zubereiten kan | |
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 : Shewing How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-Works, and other sine Pieces of Curiosity; How to set out a Desert, or Banquet of Sweet-Meats to the best advantage; And, How to prepare several sorts of liquors, that are proper for every Season of the Year. 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 | |
Cuisinier roial et bourgeois ... : ouvrage très-utile dans les familles | |
Le cuisinier roïal et bourgeois, qui apprend a ordonner toute sorte de repas en gras & en maigre, & la meilleure maniere des ragoûts les plus delicats & les plus à la mode. | |
Le livre des confitures et des confiseries | |
Nouveau cuisinier royal et bourgeois Suite | |
Nouveaux ragouts | |
Nouvelle instruction pour les confitures, les liqueurs et les fruits |