Massialot: Cooking with Chocolate
François Massialot published the second important cooking manual on seventeenth-century French cuisine. Credit for the first belongs to François Pierre de la Varenne, whose Le Cuisinier françois (1651) marked the print debut of the tenets of high Gallic cookery and established its reputation as the premier European cuisine. Like other kitchen masters at the Bourbon courts of the 17th century, La Varenne (as he was known) compiled all the wisdom he and others had learned exper