In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class (

bourgeoise The bourgeoisie ( , ) are a class of business owners, merchants and wealthy people, in general, which emerged in the Late Middle Ages, originally as a "middle class" between the peasantry and aristocracy. They are traditionally contrasted with ...

) families as distinguished from elaborate restaurant cooking, ''

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dish ...

'', and from the cooking of the regions, the peasantry, and the urban poor. The ''cuisine bourgeoise'' has been documented since the 17th century: Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les delices de la campagne'' (1684); François Menon, ''Cuisinière bourgeoise'' (1746); and Louis Eustache Audot, ''Cuisinière de la campagne et de la ville'' (1818). Starting in the 19th century, a series of

cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetize ...

s go beyond simply listing recipes to teaching technique: Jule Gouffé, ''Livre de cuisine'' (1867); Félix Urbain Dubois, ''École des cuisinières'' (1887). Barbara Ketcham Wheaton, review of Paul Aratow, translator, Marie Ébrard, ''La bonne cuisine de Madame E. Saint-Ange'' (English), ''Gastronomica'' 6:3:99''f'' (Summer 2006) In the late 19th century, cooking schools such as ''

Le Cordon Bleu Le Cordon Bleu (; French: " The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists ...

'' and

magazines A magazine is a periodical literature, periodical publication, print or digital, produced on a regular schedule, that contains any of a variety of subject-oriented textual and visual content (media), content forms. Magazines are generally fin ...

such as ''

La Cuisinière Cordon Bleu ''La cuisinière Cordon Bleu'', also spelled as ''La cuisinière cordon-bleu'', was a culinary magazine started in the late 1890s by French journalist Marthe Distel (1871—1934). The magazine offered recipes and tips on entertaining. To prompt re ...

'' and '' Le Pot-au-Feu'', emerged in Paris to teach cooking technique to bourgeois women. Pellaprat's ''La Cuisine de tous les jours'' (1914) and ''Le Livre de cuisine de Madame Saint-Ange'' (1927) come from those cooking schools. In the United States,

Julia Child Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American pu ...

, who studied at the ''Cordon Bleu'', contributed to ''

Mastering the Art of French Cooking ''Mastering the Art of French Cooking'' is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Kno ...

'' (1961), co-written with

Simone Beck Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cuisine, French cooki ...

and Louisette Bertholle.

Notes

{{French cuisine French cuisine