Nouvelle instruction pour les confitures, les liqueurs et les fruits by Francois Massialot (1712)
Chef de cuisine to dukes, cardinals, marquises, and a regent François Massialot inspired professional chefs not only in France but in as well, especially when his Nouveau cuisinier royal et bourgeois was first published in 1691. Expanded into three volumes by 1734, the English version—The Court and Country Cook—was printed in numerous editions from 1702 […] read more…
Distillateur Liquoriste by Roret (1918)
France is the cradle of European distillation, dating back to the 1200s. By 1918, the artistry and technical expertise of the distiller’s art became the focus of a series of eight books created by the leading publisher of technical and scientific knowledge in France: Encyclopédie-Roret. This particular volume, Distillateur Liquoriste, discloses the formulae and production methods […] read more…
The Artistry of Mixing Drinks by Frank Meier (1936)
One thousand copies of Frank Meier’s The Artistry of Mixing Drinks were published in 1936. As a bartender in one of the world’s most exclusive venues of the time, the Paris Ritz, where he worked from 1921 to 1947, Meier had amassed an impressive, loyal following of celebrities and other notables as well as […] read more…
Bariana by Louis Fouquet (1896)
Originally published in 1896, Bariana: Recueil de toutes boissons americains et anglaises, is regarded as one of the earliest-known French cocktail books. It was written by Louis Fouquet, head barman at The Criterion in Paris and later owner of the café that still bears his name. Although the title implies there are many American and British mixed drinks […] read more…
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