http://www.enjoyfoiegras.com/info/cookbooks2.html
If you are a fan of early French cuisine, you might appreciate this list of Thirteenth to
Nineteenth Century French cookbooks. All of the books listed are in French. The early ones
are in very old French, which is not always easy to read, even if French is your native language.
Many of these books have recipes for foie gras. The preparations are generally less complex than
what is often seen in contemporary American cookbooks.
Some of the books on this list are quite valuable, in the range of $1,000 – $5,000. Others can
be obtained for as little as $20. Our best source for old French cookbooks is ebay.
www.ebay.com
- 1290 - Traite ou l'on Enseigne a Faire et Appereiller
- 13?? - Le Viandier by Taillevent
- 1392 - Le Menagier de Paris
- 1505 - Platine by Barthelemy de Sacchi
- 154? - Le Grand Cuisinier de Toute Cuisine by Taillevent
- 1552 - Le Confiturier Francais by Nostradamus
- 1564 - L'Agriculture et Maison Rustique by Estienne
- 1604 - Ouverture de Cuisine by Lancelot De Casteau
- 1606 - Le Pourtraict de la Sante by Joseph Du Chesne
- 1607 - Thresor de Sante ou Mesnage de la Vie Humaine
- 1651 - Le Cuisinier Francois, first edition by Francois - Pierre de la Varenne
- 1654 - Les Delices de la Campagne by Pierre de Hayes
- 1656 - Le Cuisinier by Pierre de Lune
- 16?? - Le Cuisinier a l'Espagnole by Pierre de Lune
- 1662 - L'Escole Parfaite des Officiers de Bouche
- 1665 - Le Jardinier Francois, a gardener's guide with preserves recipes
- 1674 - L'Art de Bien Traiter by L.S.R
- 1691 - Le Cuisinier Roial et Bourgeois by Massaliot
- 1692 - Nouvelle Instruction pour les confitures by Massaliot
(Both "Le Cuisinier Royal et Bourgeois" and "Nouvelles Instructions pour les Confitures" were translated into one volume, in English in 1702 and titled The Court and Country Cook)
- 1692 - La Maison Reglee, et l'Art de Diriger
- 1700 - Oeconomie Generale de la Campagne
- 1705 - Le Parfait Limonadier by Masson (tea, chocolate, coffee, liquors)
- 1734 - Le Nouveau Cuisinier Royal et Bourgeois by Massaliot
- 1735 - Le Cuisinier Moderne by Vincent de la Chapelle , also printed in English in 1733 as "The Modern Cook"
- 1739 - Les Dons de Comus ou les Delices de la Table by Francois Marin
- 1740 - Le Cuisinier Gascon by Prince de Dombes
- 1739 - Nouveau Traite de la Cuisine by Menon
- 1739 - Le Ménage des Champs et de la Ville ou Nouveau Cuisinier Francois
- 17?? - Science du Maitre d'Hotel Cuisinier by Menon
- 1746 - La Cuisiniere Bourgeoise
- 1750 - La Science du Maitre d'Hotel Confiseur by Menon
- 1750 - Dictionaire des aliments by MCD
- 1755 - Les Soupers de la Cour by Menon in four volumes
- 1765 - Le Confiturier Royal, 4th edition
- 1765 - Le Dictionnaire Portative de Cuisine et de Distillation
- 1770 - Le Guide du Fermier, a farmer's guide that includes some cheese recipes
- 1774 - La Chymie du Gout et de l'Odorat by Poncelet, recipes for liquors
- 1775 - La Nouvelle Maison Rustique by Estienne
- 1780 - Elements de Pharmacie, some dessert recipes
- 17?? - Manuel Alimentaire des Plantes by Pierre - Joseph Buc'hoz, some dessert recipes
- 1795 - La Cuisiniere Republicaine by Madame Merigot
- 1796 - La Cuisiniere Economique
- 1803 - 1806 Almanach des Gourmands by Grimod De La Reyniere, in six volumes
- 1804 - Recueil Pratique d'Economie Rurale et Domestique by Gacon - Dufour
- 1806 - Le Cuisinier Imperial by Viard, retitled 'Le Cuisinier Royal" in 1817 then in 1820, a new edition appears with 850 new recipes
- 1814 - L'Art du Cuisinier by Beauvilliers
- 1815 - Le Patissier Royal by Antonin Careme
- 1815 - Le Maitre d'Hotel Francais by Careme
- 1818 - Le Confiseur Royal, 5th edition
- 1818 - Essai sur la Preparation, Conservation, Desinfection des Substances Alimentaires by Fournier
- 1820 - La Cuisiniere de Campagne
- 1825 - Le Cuisinier des Cuisiniers, by Lecointe, first edition
- 1826 - La Physiologie du gout by Brillat - Savarin, first edition, only 500 printed, worth about $ 5000.00
- 1830 - La Maison de Campagne: Tome I on cooking, Tome II on gardening
- 1827 - Le Nouveau Confiseur Francais ou l'Art du Confiseur Moderne
- 1828 - Le Cuisinier Parisien by Careme
- 1829 - L'Art de Preparer, Conserver et Desinfecter les Substances Alimentaires
- 1830 - Le Cuisinier Durant by Durant
- 1831 - Le Livre de tous les Ménages, l'Art de Conserver
- 1833 - L'Art de la Cuisine au XIX siecle by Careme
- 1841 - La Cuisiniere de la Campagne et de la Ville
- 184? - Traite d'Office by Etienne
- 185? - Manuel Complet du Cuisinier et de la Cuisiniere
- 1853 - Dictionnaire General de la Cuisine Francaise
- 1856 - La Cuisine Classique, by Dubois & Bernard
- 1857 - Manuel Complet de la Cuisiniere Bourgeoise by Mrs Catherine
- 1859 - La Cuisine Francaise by Gogue
- 1861 - La Cuisiniere by Audot
- 1861 - Le Tresor des Ménages by L'Abbe PetitPoisson
- 1862 - Maison Rustique des Dames, contains some recipes
- 186? - Le Breviaire du Gastronome
- 1866 - L'Art d'Accomoder les Restes
- 1867 - Le Livre de Cuisine by Jules Gouffe
- 1868 - La Cuisine Classique, by Dubois & Bernard
- 1869 - Le Livre des Conserves by Jules Gouffe
- 1870 - Manuel Domestique Concernant la Cuisine Economique
- 1870 - Les 366 Menus du Baron Brisse
- 1870 - La Petite Cuisine du Baron Brisse
- 1873 - Grand Dictionnaire de Cuisine by Dumas
- 1873 - Le Livre de Patisserie by Jules Gouffe
- 1873 - La Gastronomie by Desvernay
- 1876 - La Cuisine Classique, in two volumes, reprinted in 1980
- 1886 - Le Petit Livre de Cuisine by Marie G.V.
- 1887 - 89 - Le Cuisinier Moderne by Garlin,
- 1887 - Guide de la Bonne Cuisiniere by Durandeau
- 1887 - L'Art de Faire Maigre by P. Ollendorff
- 1888 - L'Economie Culinaire by Cauderlier
- 1889 - Le Patissier Moderne by Garlin,
- 1889 - La Bonne Cuisine Francaise by Dumont
- 1890 - Le Nouveau Cuisinier Europeen by Jules Breteuil
- 1890 - Le Nouveau Livre de Cuisine by E. Raymond
- 1891 - Les Sauces by Driessens
- 1891 - Le Cuisinier Bourguignon by A. Contour
- 1892 - La Table au Pays de Brillat - Savarin by Tendret
- 1895 - Dictionaire Universel de Cuisine Pratique by Joseph Favre
- 1897 - Manuel Pratique de la Cuisine des Gourmets by Maurice
- 1895 - Le Memorial Historique et Geographique de la Patisserie by Lacam
- 1896 - Les Recettes du Siecle, guide pratique d'economie domestique
- 1897 - Le Cordon Bleu, a weekly publication probably started around January 1895
- 18?? - La Cuisiniere Moderne by De Bresseville
- 18?? - L'Educateur de la Bonne Menagere
- 18?? - La Nouvelle Cuisine Bourgeoise by Urbain Dubois
- 18?? - Le Cuisinier Francais by Destaminil
- 18?? - La Cuisiniere Modele by E.H. Gabrielle
- 18?? - L'Art Culinaire by Besset
- 18?? - La Patisserie et la Confiserie pour Tous by De Margal
- 1913 - L'Art du Bien Manger, French Cuisine from the XIVth to the XIXth by Richardin
If you are a fan of early French cuisine, you might appreciate this list of Thirteenth toNineteenth Century French cookbooks. All of the books listed are in French. The early onesare in very old French, which is not always easy to read, even if French is your native language.Many of these books have recipes for foie gras. The preparations are generally less complex thanwhat is often seen in contemporary American cookbooks.Some of the books on this list are quite valuable, in the range of $1,000 – $5,000. Others canbe obtained for as little as $20. Our best source for old French cookbooks is ebay. www.ebay.com
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