The Art of Modern Cookery Displayed
- Year
- 1767
- Era
- 18th century
- Origin
- England · Europe
- Language
- English
- Category
- French foundational
The Art of Modern Cookery Displayed brought Menon's influential French culinary writing into English, presenting the refined bourgeois and courtly cookery that had reshaped Continental practice since mid century. Issued in London during a period of strong Anglo-French gastronomic exchange, the translation made accessible the lighter sauces, ragouts, and structured menus associated with la cuisine moderne, helping to disseminate French technique and terminology among English cooks and households.
Cooking from this book
Poulet à la Marengo
Signature dishWhile most famously linked to Napoleonic legend, the sauté of chicken finished with wine, mushrooms and a glossy reduction belongs to the wider French repertoire that Menon helped codify and disseminate. In this English edition, dishes of its kind introduced British readers to the lighter, sauce-led modern style of the Parisian kitchens, moving away from heavy medieval pottages towards the refined fricassees and ragouts that would define polite dining for a generation.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
