|
Fines Herbes
Fines herbes () designates an important combination of herbs that forms a mainstay of French cuisine. The canonical ''fines herbes'' of French ''haute cuisine'' comprise finely chopped parsley, chives, tarragon and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a '' beurre blanc'' sauce for seasoning such dishes. ''Fines herbes'' are also eaten raw in salads. The classic mixture In 1903, the renowned chef Auguste Escoffier noted that dishes labeled ''aux fines herbes'' were sometimes being made with parsley alone. In his '' Culinary Guide'', Escoffier insisted that:It is a mistake to serve, under the name ''Omelette aux fines herbes'', an omelet in which chopped parsley furnishes the only aromatic note. This error is too widespread for us to hope to overturn it. Nevertheless, it should be stressed that an ''omelette aux fines herbes'' must contain: parsley, chives ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable. It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period. Parsley is widely used in European cuisine, European, Middle Eastern cuisine, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish (food), garnish. In Central European cuisine, central Europe, Eastern European cuisine, eastern Europe, and southern Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963. Early life Child was born Julia Carolyn McWilliams in Pasadena, California, on August 15, 1912. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Weston, Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School and Westridge School from 4th gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni
The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used. ''Sachet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni P1150476 Extracted
Bouquet, a word of French origin, pronounced , may refer to: Decorative or creative arrangements * Flower bouquet, an arrangement of cut flowers * Fruit bouquet, a fruits arrangement in the form of bouquet * Bouquet garni, a bundle of herbs used to prepare soup, stock, and various stews * Vegetable bouquet, a collection of vegetables in a creative arrangement * Spiritual bouquet, a collection of prayers and spiritual actions given up for a specific purpose In arts, entertainment, and media * ''Bouquet'' (EP), a 2015 EP by The Chainsmokers * ''Bouquet'' (Robbie Basho album), 2015 * ''Bouquet'' (Percy Faith album), 1959 * ''Bouquet'' (Gwen Stefani album), 2024 * ''Bouquet'' (magazine), a Japanese manga magazine People * Alan Coates Bouquet (1884–1976), English minister * Anne Bouquet (born 1952), High Commissioner of the Republic in French Polynesia * Carole Bouquet (born 1957), French actress * Henry Bouquet (1719–1765), British army officer * Jean-Claude B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. Taxonomy The genus name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and " anise". The form 'anīsum' came to be used for anise, and 'anēthum' for dill. The Latin word is the origin of dill's names in the Western Romance languages ('anet', 'aneldo' etc.), and also of the obsolete English 'anet'. Botany Dill grows up to from a taproot like a carrot. Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, long with ultimate leaf divisions measuring broad, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of the longest-running newspapers in the United States, the ''Times'' serves as one of the country's Newspaper of record, newspapers of record. , ''The New York Times'' had 9.13 million total and 8.83 million online subscribers, both by significant margins the List of newspapers in the United States, highest numbers for any newspaper in the United States; the total also included 296,330 print subscribers, making the ''Times'' the second-largest newspaper by print circulation in the United States, following ''The Wall Street Journal'', also based in New York City. ''The New York Times'' is published by the New York Times Company; since 1896, the company has been chaired by the Ochs-Sulzberger family, whose current chairman and the paper's publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Pavillon (Henri Soulé Restaurant)
Le Pavillon was a New York City restaurant that defined French food in the United States from 1941 to 1966. The restaurant started as the ''Le Restaurant du Pavillon de France'' at the 1939 New York World's Fair run by Henri Soulé (1904–1966). During this time, Charles Masson Sr., co-founder of New York City's famed restaurant La Grenouille had worked under Henri Soulé in Le Pavillon. When World War II began, Soulé and the Pavillon chef Pierre Franey stayed in the United States as war refugees. The restaurant formally opened on October 15, 1941, at 5 East 55th Street on Fifth Avenue, across the street from the St. Regis New York. In 1957, Le Pavillon moved to the Ritz Tower on Park Avenue and 57th Street. Soulé died in 1966, and Le Pavillon closed in 1972. In his autobiography, Jacques Pépin describes how he was first employed at Le Pavilion after emigrating to the US in 1959. He found that Franey and the rest of the staff were underpaid and treated poorly by Sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Franey
Pierre Franey (January 13, 1921 – October 15, 1996) was a French-born American chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in ''The New York Times''. Early years Franey grew up in northern Burgundy, France. As a young man, he was in the United States at the outbreak of World War II, cooking in the French Pavilion at the 1939 New York World's Fair, and remained in New York rather than returning to Occupied France. He turned down an offer to become the cook for Douglas MacArthur. Franey served as a machine gunner in the U.S. Army. ''Le Pavillon'' After the war, Henri Soulé, who ran the French Pavilion's kitchen, re-opened Le Pavillon in New York City, and Franey became executive chef in 1952. Franey, along with Jacques Pépin, then an aspiring young cook on the staff of Le Pavillon, was hired in 1960 by the hotel and restaurant entrepreneur Howard Johnson, Sr., (a regular client at Le Pavillon) to revamp some of the Howard Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harold McGee
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book '' On Food and Cooking: The Science and Lore of the Kitchen'', first published in 1984'' On Food and Cooking: The Science and Lore of the Kitchen'' (1984) and revised in 2004. Early life McGee was born on 3 October 1951 in Cambridge, Massachusetts, to Louise (Hanney) and Charles Gilbert McGee, and raised in Elmhurst, Illinois. He was educated at the California Institute of Technology (Caltech), initially studying astronomy, but graduating with a B.S. in Literature in 1973. He went on to do a Ph.D. on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978. Career Before becoming a food science writer, McGee was a literature and writing instructor at Yale. He has also written for ''Nature'', ''Health'', ''The New York Times'', the ''World Book Encyclopedia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's '' Petits Propos Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson Order of St Michael and St George, CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford, in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
