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Short biographies of chefs, food critics, cookbook authors, inventors, restaurant owners, etc

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Who’s Who in Food
Culinary Personalities

• WHO'S WHO -  'B' • Babcock, Stephen Moulton • Babinsky, Henri • Ballast, Louis • Balzac, Honore de • Bartram, John • Battle Creek, Michigan • Beauvilliers, Antoine • Bechameil, Louis • Becker, Franklin • Beecher, Catherine • Bellissimo, Teressa • Birdseye, Clarence • Blechyden, R. • Bocuse, Paul • Bonnefons, Nicolas de • Bordon, Gail • Bore, Jean Etienne • Borlaug, Norman Ernest • Botherel, Marie, Vicomte de • Boulanger • Boulestin, Marcel • Boyardee, Chef • Boysen, Rudolph • Bradham, Caleb D. • Brady, Diamond Jim • Brandenberger, Jacques • Brillat-Savarin, Jean-Anthelme • Brown, Rasshad • Browns, C. C. • Burbank, Luther • Busch, Adolphus

Nicolas de Bonnefons (17th Century)

Nicolas de Bonnefons was a 17th century French writer who was a valet at the court of Louis XIV.
He published the cookery book 'Les Delices de la campagne' in 1654, which marked a major turning point in French cooking. Up until this time, the cooking was still basically that of the Middle Ages, with its overuse of spices and decoration. Bonnefons emphasized cleanliness, complementary flavors and simplicity in food preparation. “Let a cabbage soup be entirely cabbage. . . and may what I say about soup be a law applied to everything that is eaten.”

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