French Provincial Cooking - Elizabeth David [241]
Bibliography
THIS bibliography is arranged in chronological order under the following headings: French cookery and other books of the eighteenth, nineteenth and twentieth centuries; English translations of French cookery books; English cookery and other books referred to in the text of this volume; Periodicals, French and English; Guide books, French and English; Bibliographies.
FRENCH: EIGHTEENTH CENTURY
Les Dons de Comus. Marin, à Paris, chez la Veuve Pissot, 1742 (first published 1739).
La Cuisinière Bourgeoise. Menon, à Paris, chez Guillyn, Quai des Augustins, 1746. This book was continuously reprinted and widely plagiarised during the two hundred years following its original publication.
Le Ménage des Champs et le Jardinier Français. Louis Liger, à Paris, chez Michel David, 1711.
FRENCH: NINETEENTH CENTURY
Almanach des Gourmands. Grimod de la Reynière. Paris, chez Maradan, 8 vols., 1803-1812.
Le Cuisinier Royal. Viard et Fouret, Paris, Dupont, Corbet, 13th edition, 1828. This book first appeared in 1806 with the title Le Cuisinier Impérial. For the 9th edition, 1817, ‘Impérial’ was changed to ‘Royal’; for the 22nd edition, 1853, the title was again changed, this time to Cuisinier National. In 1854 it once more became the Cuisinier Impérial.
La Nouvelle Cuisinière Bourgeoise. Par l’Auteur du Parfait Cuisinier. 3rd edition, 1816.
La Cuisinière de la Campagne et de la Ville ou la Nouvelle Cuisine Économique. L. E. Audot, 84th edition. Mise au courant du Progrès annuel, Paris, Librairie Audot, 62 rue des Écoles, 1906. This book was first published in 1818 without the name of the author.
Le Cuisinier Parisien. B. Albert, Paris, Dufour et Cie, 3rd edition, 1825.
La Physiologie du Goût. Jean-Anthelme de Brillat-Savarin; first published in Paris by A. Sauteret et Cie, 1826.
Le Cuisinier Durand. Durand. Imprimerie P. Durand-Belle, Nîmes, 1830.
L’Art de la Cuisine Française aux XIXe Siècle. A. Carême, Paris, l’Auteur, 5 vols., 1835. The two final volumes of this work were completed by Plumerey after Carême’s death in his fiftieth year in 1833.
Néo-Physiologie du Goût par Ordre Alphabétique: Dictionnaire Général de la Cuisine Française Ancienne et Moderne ainsi que de l’Office et de la Pharmacie domestique. Paris, Henri Plon, Imprimeur-Éditeur, rue Garancière 10, 1886. In the preface of this work, the reader is told that the three collaborators are, firstly, ‘a lady of good repute who has no children, who is no longer young, and who has not very much with which to occupy herself; secondly, her doctor, one of the cleverest of German medical men, who wishes, from philanthropic motives, to accord a system of hygiene with that of French cookery; thirdly, her cook, not the least intelligent of the three, who is tormented by the desire to speak the truth about the science which he professes.’ Vicaire, however, says that the book was the work of M. Maurice Cousin, comte de Courchamps, a man whose reputation as a gourmet was very distinguished. The book was first published in 1839 and reappeared in 1853 and in 1866. A number of the recipes contained in it are claimed in the preface to be from unpublished papers of Grimod de la Reynière.
La Cuisinière des Cuisinières de la Ville et de la Campagne. Revue par Mozard, ex-chef d’office, 1840.
La Cuisinière du Haut-Rhin. Seconde edition, traduite de la 6e édition allemande, Mulhouse, 1842.
Science du Bien Vivre. Paul Ben et A.D., Paris, Martinon, 1844.
La Maison Rustique des Dames. Madame Millet-Robinet, 18th edition circa 1880, Paris, Librairie Agricole de la Maison Rustique (first published 1845).
Le Cuisinier Européen. Jules Breteuil, Paris, Garnier Frères, 1860.
Le Livre de Cuisine. Jules Gouffé, Ancien Officier de Bouche du Jockey-Club