Du fait de cuisine
The late medieval cookbook Du fait de cuisine ("On cookery") was written in 1420 in part to compete with the court of Burgundy[1] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.[2]
Notes
[edit]- ^ Liane Plouvier, "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne: le témoignage des livres de cuisine" Publications du Centre Européen d'Etudes Bourguignonnes 47 (2007).
- ^ It was edited from the Ms. S 103 Bibliothèque Supersaxo, (in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, "Du fait de cuisine par Maître Chiquart, 1420" Vallesia, 40, 1985.
 | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |