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Our journey into the culinary world of the French Revolution begins with La Cuisinière Républicaine, the first known cookbook published in Paris during this transformative time. Authored by Madame Merigot in either 1794 or 1795, the book features 31 diverse potato recipes, emphasizing the vegetable's newfound acceptance. Madame Merigot was not just a chef; she was a staunch advocate for potatoes, promoting them when they were still struggling for legitimacy in French kitchens.