Pierre Blot

Pierre Blot was a 19th-century French-American chef, culinary writer, and teacher. Contemporary library and archival records describe him as a "professor of gastronomy" and founder of the New York Cooking Academy, showing how strongly he linked cooking with formal instruction rather than simple household routine.

He is best known for works such as Hand-book of Practical Cookery, for Ladies and Professional Cooks and Prof. Blot's Lectures on Cookery. His writing suggests a broad audience: experienced cooks, learners, and households interested in clear, systematic guidance.

Booksellers and catalog records also connect him with New York and note that he came from France after the 1848 revolution. Even in the 1800s, he seems to have been marketed as a notable public food personality, with lecture-based cookery courses that reached readers beyond the classroom.