Image: Charles Elmé Francatelli · Public domain
The Modern Cook
- Year
- 1733
- Era
- 18th century
- Origin
- England/France · Europe
- Language
- English
- Category
- English pre-1800
The Modern Cook by Vincent La Chapelle, first issued in English in 1733, stands as a pivotal document in the transition from late-Baroque to early modern haute cuisine. Notably, the English edition preceded the French version of 1735, an unusual sequence for a work by a French-trained chef. Its codification of refined service, sauces, and elaborate set pieces influenced professional kitchens across Europe for decades.
Cooking from this book
Bisque of Pigeons
Signature dishThis rich pigeon bisque has long been linked to La Chapelle's work, embodying the courtly Franco-English cookery he championed while serving aristocratic households across Europe. A lavish pottage of young pigeons simmered with veal stock, enriched with cullis and crowned with delicate garnishes, it represents the kind of grand table centrepiece that defined haute cuisine in the early eighteenth century and helped carry refined French technique into English kitchens through this landmark book.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
