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Francesco Leonardi was an Italian chef and food author, born in Rome, and active in the 18th century in several European countries. He concluded his career as chef of Empress Catherine II of Russia. Back in Rome, he wrote the cookbook L'Apicio moderno, ("Modern Apicius") in six volumes, first edited in 1790.
Hercules, chef of George Washington, and first US Presidential chef; François Massialot, author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois (1717) Vincent la Chapelle, author of Cuisinier moderne (1733) Menon, author of Nouveau Traité de la Cuisine (1739) and La Cuisinière bourgeoise (1746)
The culinary fashion of European elites changed considerably in this period. Typically medieval spices like galangal and grains of paradise were no longer seen in recipes. . Updated recipes still had the strong acidic flavors of earlier centuries, but by the 1650s new innovative recipes blending subtle savory flavors like herbs and mushrooms could be found in Parisian cookboo
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Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings" [1] —also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession.
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The resounding Reddit response among chefs is that you can't always trust the house wine at restaurants. One Redditor commented , "We buy tiny wine bottles for $7 and sell for $37. Spaghetti ...
The 19th-century French chef Marie-Antoine Carême has also since been referred to as a celebrity of his era, due to the complexity of his recipes. [8] Alexis Soyer's image was used to market a range of sauces produced by the Crosse & Blackwell company. The first chef to achieve widespread fame and celebrity status was Alexis Soyer.