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Confit Byaldi
Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard. History The name is a play on the Turkish dish " İmam bayıldı", which is a stuffed eggplant. The original ratatouille recipe had the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding ''cuisine minceur'' (1976), recreated lighter versions of the traditional dishes of nouvelle cuisine. His recipe, ''confit bayaldi'', differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms. American celebrity chef Thomas Keller first wrote about a dish he called "byaldi" in his 1999 cookbook, '' The French Laundry Cookbook''. Keller's variation of Guérard's added two sauces: a tomato and peppers sauce at the bottom ('' pipérade''), and a vinaigrette at the top. He served as food consultant to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirte ...), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.Vallis, Alexandra, ''New York Magazine'': Grub Street (November 6, 2008)/ref> On describing his reasons for accepting the Bocuse d'Or Team USA presidency, Keller stated, "When Chef aulBocuse calls you on the phone and says he’d like you to be president of the American team, you say, ‘Oui, chef’. He's the role model, the icon".Sciolino, Elaine, ''The New York Times'' (January 26, 2009)High Hopes for American Team in Bocuse d’Or Cooking Competition/ref> In 2012 he announced he was at the point of his career when it was time to step a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celebrity Chef
A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen, cook book publications, and achieving awards such as Michelin stars, while others are home cooks who won competitions. Celebrity chefs can also influence cuisines across countries, with foreign cuisines being introduced in their natural forms for the first time due to the work of the chef to inform their viewers. Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs across the UK to increase by 10% in what has since been termed the "Delia effect". Endorsements are also to be expected from a celebrity chef, such as Ken Hom's range of bestselling woks in Europe, but ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aldo Buzzi
Aldo Buzzi (10 August 1910 – 9 October 2009) was an author and architect. Born in Como, Italy, Buzzi graduated from the Milan School of Architecture in 1938. Though primarily an author of travel and gastronomy books, he also worked as an architect; as assistant director, scene writer, and screenwriter for various film production companies in the former Yugoslavia, and in Rome, Italy, and France. He edited the following films: La Kermesse héroïque, Ridolini e la collana della suocera e Ridolini esploratore, and Sette anni di guai, all produced by Editoriale Domus, 1945. Publications * ''Taccuino dell'aiuto-regista'' (1944) * ''Quando la pantera rugge'' (1972) * ''Piccolo diario americano'', illustrated by Saul Steinberg Saul Steinberg (June 15, 1914 – May 12, 1999) was a Romanian-American artist, best known for his work for ''The New Yorker'', most notably '' View of the World from 9th Avenue''. He described himself as "a writer who draws". Biography S ... (197 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nouvelle Cuisine
''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or ''Le Nouveau Guide''. History The term "nouvelle cuisine" has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his ''Cuisinier moderne'' in 1733–1735. The first volumes of Menon's ''Nouveau traité de la cuisine'' was published in 1739. And it was in 1742 that Menon introduced the term ''nouvelle cuisine'' as the title ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Minceur
Cuisine minceur (; ) is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional nouvelle cuisine dishes. Contemporary critics acknowledged that the minceur versions by Guérard tasted better and were less filling than their nouvelle cuisine originals.Aldo Buzzi ''L'uovo alla kok'' History In the 1960s, along with Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, "Guérard was a nouvelle cuisine pioneer who ... disrupted restaurant culture ... Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter." In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tradition
A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or impractical but socially meaningful clothes (like lawyers' wigs or military officers' spurs), but the idea has also been applied to social norms such as greetings. Traditions can persist and evolve for thousands of years—the word ''tradition'' itself derives from the Latin ''tradere'' literally meaning to transmit, to hand over, to give for safekeeping. While it is commonly assumed that traditions have an ancient history, many traditions have been invented on purpose, whether that be political or cultural, over short periods of time. Various academic disciplines also use the word in a variety of ways. The phrase "according to tradition", or "by tradition", usually means that whatever information follows is known only by oral tradition, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chefs
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetables
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
