|
Chouquette
''Chouquettes'' () or ''petits choux'' are small pieces of French patisserie consisting of small spheres of choux pastry, sugared and baked. The term was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century ''choquettes'' have been sweet. History In ''The Oxford Companion to Food'', Alan Davidson writes that the term is of long standing: "A street cry in the 16th century was '' ll hot"Davidson, p. 182 According to (The Treasury of Health), published by Jean-Antoine Huguetan in 1607: Randle Cotgrave's ''A Dictionarie of the French and English Tongues'' (1611) gives the name of the item as "tichous" – "Little cakes made of egges and flower with a little butter (and sometimes cheese among) eaten ordinarily with sugar and Rosewater."Cotgrave, p. 918 Davidson notes that Antoine Furetière's (1690) describes "something closer to the modern ''petits choux'', without cheese". Davidson describes ''chouquettes'' as among the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine, French and Spanish cuisine, Spanish, and can be used to make many pastries such as Éclair, eclairs, Paris-Brest, cream puffs, Profiterole, profiteroles, crullers, beignets, Churro, churros and funnel cakes. History The full term is commonly said to be a corruption (linguistics), corruption of French (). The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century. s.v. 'chou' This dough was sometimes baked, sometimes frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâtisserie
A (), patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French language, French, the word ''pâtisserie'' also denotes a pastry as well as pastry-making. While the making and selling of pastries may often be only one part of the activity of a bakery, in some countries ''pâtisserie'' or its equivalents are legally controlled titles which may only be used by bakeries that employ a licensed "master pastry chef" (; ; ). For example, in France and Belgium, the is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. In other countries Europe In United Kingdom, Britain, morning goods are pastries, scones, and other products which are baked and sold fresh each day. In Croatia, the term is used to denote a patisserie that makes cakes and sweet pastries. The word is used for a bakery that bakes savory products such as bread as well as savory and sweet ... [...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] |
Randle Cotgrave
Randle Cotgrave was an English lexicographer. In 1611, he compiled and published ''A Dictionarie of the French and English Tongues'', a bilingual dictionary that represented a breakthrough at the time and remains historically important. Life and work Born into a Cheshire family, Cotgrave may possibly be Randal, son of William Cotgreve of Christleton in Cheshire (died c. 1634), who is mentioned in a pedigree of the Cotgreve family in Harley MS 1500, fol. 118. He was educated at Cambridge University, and entered St John's College, Cambridge, through the Lady Margaret foundation, on 10 November 1587. He later became secretary to William Cecil, Lord Burghley, the eldest son of Thomas, the first earl of Exeter. In dedicating to Burghley his French–English dictionary, Cotgrave says that to his patron's favour he owes "all that he is or has been for many years," and thanks him for his kindness in "so often dispensing with the ordinary assistance of an ordinary servant." The dictiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine Furetière
Antoine Furetière (28 December 161914 May 1688) was a French scholar, writer, and lexicographer, known best for his satirical novel ''Scarron's City Romance'', and also his famous Dictionnaire universel . He was expelled from the Académie Française for seeking to publish his own French language dictionary. Biography Early life Furetière was born in Paris, the son of an employee of the royal household. He studied law and worked for a time as an attorney and tax assessor. Later he became a Catholic clergyman and, after various promotions, the abbé of Chalivoy in the diocese of Bourges in 1662. Thanks to the leisure he enjoyed as a clergyman, he was able to devote himself to writing. Career He was admitted to the Académie Française in 1662 by virtue of his satire (1658), among other works. One of Furetière's most important literary works was ''Le Roman bourgeois'' (1666). This satirical novel described everyday life, especially within the legal profession, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionnaire Universel
The ''Dictionnaire universel, contenant generalement tous les mots françois'' (originally ''Dictionaire universel'') was a dictionary and encyclopedia compiled by Antoine Furetière and published posthumously in 1690. Unlike the rival dictionary of the Académie française, finally published in 1694, Furetière's ''Dictionnaire'' included specialized technical and scientific vocabulary. It was also an encyclopedia of sorts in dealing with things as well as words. Despite having been banned in France, it was a commercial success and exerted an enormous influence on eighteenth-century French dictionaries and encyclopedias. Origins and Publication At the time of its founding, the Académie française had been entrusted with the task of producing a complete dictionary of the French language. At first, Furetière participated in the collaborative project with enthusiasm, but he eventually grew frustrated with his colleagues' approach and slow progress and began work on his own dictiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquembouche
A croquembouche () or ''croque-en-bouche'' is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions. Etymology The name comes from the French phrase ''croque en bouche'', meaning ' omething thatcrunches in the mouth'. Presentation A croquembouche is composed of (usually cream-filled) choux piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache. History The invention of the croquembouche is often attributed to Antonin Carême, who includes it in his 1815 cookbook ''Le Pâtissier royal parisien'', but it is mentioned as early as 1806, in André Viard's culinary encyclopedia '' Le Cuisinier Impérial'', and Antoine Beauvilliers' 1815 ''L'Art du Cuisinier''. In Viard's encyclopedia and other early tex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Pastries
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) Frenching may refer to: * Frenching (automobile), recessing or moul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
