1691: Francois Massialot publishes “Le Cuisinier Royal et Bourgeoise.”

Originally published anonymously, “Le Cuisinier Royal et Bourgeoise” was the first cookbook to feature an alphabetical listing of recipes. Like most cookbook authors of the 17th century, Francoise Massialot worked as a royal chef, a fact that he acknowledges in the book’s preface. Among its recipes, “Le Cuisinier” featured the first known appearances of meringue and crême brulée. The book was translated into English in 1702, under the title “The Court and Country Cook.” (The image to the left is the cover page from a 1705 French edition.)