The Renaissance of Cookery
The Renaissance of Cookery
"Le malheur de toutes les cuisines excepté de la cuisine française, c'est d'avoir l'air d'une cuisine de hasard. La cuisine française est…
The Renaissance of Cookery: Spanish
Glancing for a moment across the Mediterranean, from Italy to Spain, we find record of but one Spanish cook-book of any note during the…
The Renaissance of Cookery: France
But Spain for its bull-fights, and France for its cuisine! With the revival of cookery in Italy, the art gradually advanced to the home of…
The Renaissance of Cookery: Francis
These, as well as other references, would indicate that during the latter part of the sixteenth century cookery had already made…
The Renaissance of Cookery: Porthos
If not the most reliable, the most graphic account of one of his suppers is that given by Dumas in the "Vicomte de Bragelonne," when the…
The Renaissance of Cookery: Fouquet
Madame de Montespan, with her temper, naturally proved a good cook, and did not disdain an occasional séance with the stew-pans. She is…
The Renaissance of Cookery: Campagne
Numerous cook-books had already appeared and exerted their influence since the "Viandier" first pointed out the way. He who would give a…
The Renaissance of Cookery: Vatel
The tragic death of Vatel by his own hand, owing to the non-arrival of the sea-fish at Chantilly, is too well known to need narrating…
The Renaissance of Cookery: Louis
Louis XV, who was himself a practitioner of remarkable skill, continued, with the aid of his cooks- Moustier and Vincent de la Chapelle-to…
The Renaissance of Cookery: Montespan
Again, if we accept a reference of Albert Glatigny in one of his two airy poems on old Versailles, the term would appear to concern the…
The Renaissance of Cookery: Barras
A striking example of a gastronomer philanthropist is that of the Vicomte de Barras, surnamed le beau, who flourished during the Directory…
The Renaissance of Cookery: Poulies
The first restaurant is generally said to have been established in Paris about the middle of the eighteenth century (1765) by a cook named…
The Renaissance of Cookery: French
Representations of the sun and the moon were among the oldest and most common signs both on the Continent and in England, the…
The Renaissance of Cookery: Beauvilliers
Previous to the restaurants, the kitchens of the inns, which were usually poor, and the tables d'hôte of some of the hotels had meagrely…
The Renaissance of Cookery: Paris
About the beginning of the century the table of the great Cambacères was the most renowned in Paris, and M. d'Aigrefeuille was considered…
The Renaissance of Cookery: Almanach
Early in the nineteenth century Berchoux published his "Gastronomie," and Grimod de la Reynière appeared as the versatile author of the…
The Renaissance of Cookery: Auvergne
After passing in review the table of the ancients, and censuring their intemperance and gluttony, the author advises the reader who would…
The Renaissance of Cookery: D'un
La foule l'environne et presse son armure, D'un trouble involontaire il entend le murmure; Peut-être un peu d'effroi s'est glissé dans son…
The Renaissance of Cookery: Allez
Allez tous les matins sur les pas de Diane, Armés d'un long fusil ou d'une sarbacane, Epier le canard au bord de vos marais; Allez lancer…
The Renaissance of Cookery: Colnet
Of other tributes in verse to gastronomy, Colnet's "l'Art de Dîner en Ville" ¹ is the next important, but this is by no means to be…
The Renaissance of Cookery: Gothic
On being informed that he was busily engaged on some very important work, the gardener insisted, asking only that he be allowed to pass the…
The Renaissance of Cookery: Radel
Radel tasted the juice. "Good, very good, my friend," was his only remark, after a minute's silence. Whereupon the gardener tendered him…