HISTORY FRENCH COOKING : HISTORY FRENCH


History French Cooking : Vegetarian Cooking.



History French Cooking





history french cooking






    french cooking
  • French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (the Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France.





    history
  • The study of past events, particularly in human affairs

  • The whole series of past events connected with someone or something

  • The past considered as a whole

  • the aggregate of past events; "a critical time in the school's history"

  • a record or narrative description of past events; "a history of France"; "he gave an inaccurate account of the plot to kill the president"; "the story of exposure to lead"

  • the discipline that records and interprets past events involving human beings; "he teaches Medieval history"; "history takes the long view"











history french cooking - Paris Patisseries:




Paris Patisseries: History, Shops, Recipes


Paris Patisseries: History, Shops, Recipes



An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris. Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Patisserie is an integral part of the city’s culinary tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macarons, eclairs, baba au rum, tarts, mont blanc, polonaises, and oriental cakes. Twenty pastry chefs show off their artful creations and share their signature recipes, which are described in the context of their historical tradition, composition, and gastronomic properties. The evolution of the pastry art is also explained, focusing in particular on the new generation of Parisian patissiers and chocolatiers, buzzing with the creativity and ingenuity that are redefining their craft. The book includes an address book of the best patisseries and tea rooms in Paris along with twenty recipes from the city’s most respected pastry chefs.










80% (12)





James Cook 1728 - 1779




James Cook 1728 - 1779





James Cook, portrait by Nathaniel Dance, c. 1775, National Maritime Museum, Greenwich.
Captain Cook called in at St. Helena on the return leg of both his first and second world voyages. His first visit on The Endeavour, was from 1st to 5th May 1771, though Banks’ Journal gives the departure date as 4th May. His visit to Jamestown is described in his log as follows:
[May 1771. At St. Helena.]
Wednesday, May 1st. Fresh Trade and Pleasant weather. At 6 A.M. saw the Island of St. Helena bearing West, distant 8 or 9 Leagues. At Noon Anchor'd in the Road, before James's Fort, in 24 fathoms water. Found riding here His Majesty's Ship Portland and Swallow. Sloop, and 12 Sail of Indiaman. At our first seeing the Fleet in this Road we took it for granted that it was a War; but in this we were soon agreeably deceived. The Europa Indiaman Anchor'd here a little before us; she sail'd from the Cape 2 days after us, and brings an account the French Ship we saw standing into Table Bay was a French Man of War, of 64 Guns, bound to India, and that there were 2 more on their Passage. Wind South-East. At noon at Anchor in St. Helena Road.

Thursday, 2nd. Clear, Pleasant weather. In the P.M. moor'd with the Kedge Anchor, and in the A.M. received some few Officers' stores from the Portland. Wind Ditto. At noon at Anchor in St. Helena Road.

Friday, 3rd. Clear, Pleasant weather. Employ'd repairing Sails, overhauling the Rigging, etc. Wind South-East. At noon at Anchor in St. Helena Road.

Saturday, 4th. Little wind and pleasant weather. At 6 A.M. the Portland made the Signal to unmoor, and at Noon to Weigh, at which time the Ships began to get under Sail. Wind Ditto. At noon at Anchor in St. Helena Road.

Sunday, 5th. Gentle breezes and Clear weather. At 1 P.M. weigh'd, and stood out of the Road in company with the Portland and 12 Sail of Indiamen. At 6 o'clock James Fort, St. Helena, bore East 1/2 South, distant 3 Leagues. In the A.M. found the Variation to be 13 degrees 10 minutes West. Wind East by South; course North 50 degrees 30 minutes West; distance 71 miles; latitude 15 degrees 5 minutes South, longitude 6 degrees 46 minutes West.

His second visit, on The Resolution, was also brief being from 15th to 21st May 1775.

Absent three years, Cook had arrived home from his first voyage in July 1771 to learn from this wife that his youngest son, Joseph, had died shortly after he had embarked and that his only daughter, Elizabeth, had succumbed just recently while he was heading home from the Cape. During their 16 year marriage James and Elizabeth Cook were together for only a few months at a time, about 4 years in all, but had 6 children. In addition to Joseph and Elizabeth another son, George, died in infancy, and Hugh died of scarlet fever whilst at College at Cambridge. James died, aged 31, lost in an open boat in Poole Harbour off the Isle of Wight. Nathanial died as a 16 year old Midshipman in HMS Thunderer which was lost with all hands at sea in a hurricane off the West Indies. Elizabeth, born in 1742, survived her husband by 56 years, dying in 1835.












French Onion




French Onion





I like French onion soup, but I've never made it before and thought I'd read up a little. I figured such a stately and distinguished soup must have a fascinating history. Turns out you can take your pick of histories. Base origins back to ancient Greece, ancient Rome, Egypt, England, Colonial America, and so forth. The story I saw the most was of King Louis XV of France, who upon returning from an unsuccessful hunting trip, whipped up the famous dish from what was in the kitchen that evening. We know how 17th century royalty liked to chef about in their free time. There does seem to be some argreement that its modern popularity took hold in the 60's thanks in part to Julia Child's "Art of French Cooking". You knew it was a matter of time before that name was invoked, didn't you?
As varied as the tales of origin are the recipes. Some as depressing as "1 package french onion soup mix" to as complicated as one is interested as making it. I ended up reading though a lot of recipes and then diving in. Quite satisfied with the results. The best advice (seen again and again, actually) was to go slow. The longer cooking process really did bring out these glorious flavors. I also liked something I read about the inclusion of the vinegar, which is that red onions tend the broth to grey and cloudy, but including a little vinegar clears the waters. I don't know if that is true, but under that layer of bubbling cheese does lie a lovely soup. Feel free to peek under the covers.

INGREDIENTS
1/4 c butter
3 vidalia onions, sliced thin
1 red onion, sliced thin
1 tsp sugar
1 tsp kosher salt
1 tsp balsalmic vinegar
1 tsp thyme leaves
1 1/2 cup white wine
3 tbsp flour
4 cup beef broth
sliced bread of choice
4:1 blend of swiss and parmesan cheese to top

DIRECTIONS
In heavy saucepan, cook onions in butter at medium-low heat, stirring regularly for 30 minutes.
Once onion are very soft, increase to high and add sugar, salt, vinegar and thyme and cook another 10 minutes until caramelized.
Add flour and stir until well integrated
Add wine. Stir and scrape to deglaze until wine is mostly gone.
Add broth, decrease heat and simmer 30 minutes
Brush slices of bread with olive oil and toast in over at 400 degrees until brown.
Ladle soup into oven safe bowls, float bread on surface and top with cheese
Place soup in oven set to broil for 3 minutes or so until cheese is melted and begins to brown. Keep an eye on it.











history french cooking








history french cooking




A Revolution in Taste: The Rise of French Cuisine, 1650-1800






Susan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.

Book Description
Modern French habits of cooking, eating, and drinking were born in the Ancien Regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in her history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.


Amazon Exclusive: Author Susan Pinkard on the French Culinary Revolution

Author photograph: Susan Pinkard I wrote A Revolution in Taste: The Rise of French Cuisine because I am fascinated by the intersection of the routines of everyday life with the world of ideas. Eating is a universal human need; but what you eat, how you prepare it, and with whom you share it reveal a lot about who you are, what kind of society you live in, and what you believe about beauty, health, and your place in nature.

Why French food? There are a couple of answers to that question, one of which has to do with history and the other with my life.

From ancient Rome through the Renaissance, cooking all over Europe was pungent, spicy, and sweet or sweet/sour, rather like North African or Middle Eastern food is today. From Naples to London, Seville to Warsaw, cooks used local ingredients as well as imported spices to fuse layers of flavor into complex sauces that were meant to balance the elemental composition of the foods with which they were served. The point, aesthetically as well as in terms of diet, was to civilize ingredients and to render them wholesome by transforming them in the kitchen. Then, quite suddenly, French cooks broke with this ancient tradition. The aim of what was called “the delicate style” was to cook and serve ingredients in a manner that preserved the qualities with which they were endowed by nature: instead of being miraculously transformed by the cook, food was supposed to taste like what it was. In pursuit of this new aesthetic of naturalness and simplicity, cooks developed many techniques and recipes that continue to define French cuisine to this day. Indeed, the impact of the French culinary revolution reverberated far beyond the borders of France. The fact that so many of us moderns wish to eat and drink in a manner that represents the variety of nature reflects our lasting attachment to the idea of authenticity that first emerged in the kitchens of the ancien regime. Why and how had this major shift in sensibility come about? What does the culinary revolution reveal about other aspects of modern life that were also coming into focus in 17th- and 18th-century France? Those were the historical questions I set out to answer in this book.

The other reason why I decided to write about the rise of French cuisine is that I love to eat French food and I cook it almost every day. One of the enduring misconceptions about French cooking (especially in America) is that it is inherently fussy, expensive, and ridiculously rich. Although such a rococo element certainly exists, especially in fancy restaurant cooking, recipes from the cuisine bourgeoise (that is, home cooking as it has evolved in France over the past 250 years) are easy and economical to make and healthy to eat: roasted chicken with a quick deglazing sauce, inexpensive braised meats, poached fish with a little white wine, simply prepared vegetables, plain green salads, pureed soups of leeks, potatoes, and other fresh, cheap ingredients, just to name a few of my favorites. I hope that by focusing attention on the development of this aspect of the culinary tradition, my book will encourage readers to experiment with simple French foods. The historical recipes, in the appendix, are a good place to start.
--Susan Pinkard


Cook up the Enlightenment: Exclusive Recipe Excerpts from A Revolution in Taste

Click here to see authentic (and delicious!) recipes from eighteenth-century France.

• Green Butter with Leek and Parsley (Marin)

• Potage aux Herbes (Marin)

• Roasted Chicken with Bitter Orange and Garlic Deglazing Sauce (Bonnefons)










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