Description
Menon’s Cuisiniere bourgeoise taught France to cook without a chateau, and this anonymous English translation of 1793 carried the lesson across the Channel at the exact moment the French court it descended from ceased to exist. The book is addressed, in its own words, to tables ‘not only of the opulent, but of persons of moderate fortune and condition’: bills of fare for each season, directions for carving and serving, and several hundred receipts from soups to sweetmeats. Read as a cookbook it is workable; read as a document it shows French technique being made portable, domestic and middle-class, a generation before Careme made it grand again.
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