In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class families as distinguished from elaborate restaurant cooking, ''
haute cuisine'', 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 (appetizer, first cour ...
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) {{JSTOR, 10.1525/gfc.2006.6.3.99]
In the late 19th century,
cooking schools such as ''
Le Cordon Bleu
Le Cordon Bleu (French for " The Blue Ribbon") is an international network of hospitality and culinary schools teaching French ''haute cuisine''. Its educational focuses are hospitality management, culinary arts, and gastronomy. The instituti ...
'' and
magazines 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. The magazine offered recipes and tips on entertaining. To prompt readership, the ...
'' 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 (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, '' ...
, who studied at the ''Cordon Bleu'', contributed to ''
Mastering the Art of French Cooking'' (1961), co-written with
Simone Beck and
Louisette Bertholle
Louisette Bertholle (26 October 1905 – 26 November 1999) was a French cooking teacher and writer, best known as one of the three authors (with Julia Child and Simone Beck) of the bestselling cookbook ''Mastering the Art of French Cooking''.
H ...
.
Notes
French cuisine