Du fait de cuisine

The late medieval cookbook Du fait de cuisine ("On cookery") was written in 1420 in part to compete with the court of Burgundy[1] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.[2]

Notes
  1. Liane Plouvier, "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne: le témoignage des livres de cuisine" Publications du Centre Européen d'Etudes Bourguignonnes 47 (2007).
  2. It was edited from the Ms. S 103 Bibliothèque Supersaxo, (in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, "Du fait de cuisine par Maître Chiquart, 1420" Vallesia, 40, 1985.
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