How a mysterious 18th-century cookbook changed the way we cook

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: In 1746, a book appeared in Paris that would redefine the domestic kitchen. Written by the enigmatic 'Menon', La Cuisinière Bourgeoise offered accessible recipes for home cooks, avoiding the complexity of professional kitchens and helping shape the culinary landscape of the 18th century.

The history of French cuisine is anchored by La Cuisinière Bourgeoise, a landmark text first published in Paris in 1746. Unlike many culinary manuals of the era that focused on professional chefs, this book was specifically designed for non-professional cooks working in their own homes. It prioritized ingredients that were easy to obtain and methods that did not require extensive formal training. The book's influence was immense; it saw at least 50 different editions released between 1746 and 1866, spreading through Canada and various French-speaking colonies.

One of the most fascinating aspects of the text is its mystery. The author, listed only as 'Menon', remains a figure of historical ambiguity, with no definitive way to know if the writer was a man or a woman. This book also holds a unique place in political history, as it appears to be the only cookbook published before the French Revolution that continued to be reissued after the revolution had taken place.

A perfect example of the era's elegance is the recipe for Crème à la Reine. To recreate this 260-year-old dessert, one must reduce a pint of cream with two ounces of sugar until it reaches half its original volume. Once removed from the heat, the mixture is infused with half a teaspoon of orange blossom water and two whipped egg whites. The mixture is then whisked over the fire until the egg whites are cooked, before being served chilled from a compotier.

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