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an old book with a black and white drawing of circles on ittwo old books are sitting on top of each other on a white surfacean old book with a picture of a horse on it ' s cover
Maître Paul PASTAUD

131 - [MASSIALOT (François)]. *The New Royal and Bourgeois Cook*; …
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Estimate €300 - €350
Sale commission
Description
[MASSIALOT (François)]. *The New Royal and Bourgeois Cook*; which teaches how to prepare all manner of meals, both for meat-eating and fasting periods, and the best methods for the most delicate and fashionable stews; and all manner of pastries: with new table designs. A most useful work for families, butlers and kitchen staff. Paris, Claude Prudhomme, 1723. 2 vols. in-12, [6] leaves (title page, table of contents, privilege), 500 pp., [12] leaves of recipes, with 11 plates (including 7 fold-outs); title page, 496 pp., [16] ff. of menu index, a few contemporary handwritten annotations, brown sheepskin, ornate ribbed spine, title labels, edges speckled with red (contemporary binding). Restoration to the cap ends and corners. The first edition, which is very rare, is dated 1691; the last edition is from 1751; it is from the 1717 edition onwards that the work is known to have included 11 plates. The work was commissioned by Madame (the Palatine), who wished to send a French cookbook to her numerous German relatives. The first major French-language culinary dictionary, arranged in alphabetical order, *Le Nouveau Cuisinier royal et bourgeois* revolutionised the culinary arts by bringing together recipes, menus, seasonal produce and table etiquette. A native of Limoges, François Massialot (1660–1733), a renowned chef to the great princely houses, adapted the high cuisine of the court for a wider audience and recorded several creations that have since become classics, including crème brûlée. Vicaire, 574–575.
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About the sale MONTIGNAC – 31st BOOK SALE – Day 1 of 4 – Nos. 1 to 549
Auction location
Auction time 08/19/2026 at 11:00 AM
Pictures credits: Contact the Auction House
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