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Cottage Pie
Shepherd's pie, cottage pie, or in French cuisine ''hachis Parmentier'', is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef. History Cottage pie The term was in use by 1791. Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791 and several times thereafter. He records that the meat was veal but does not say what the topping was. The dish was known in its present form, though not under the same name, in the early 19th century: in 1806 Maria Rundell published a recipe for "Sanders", consisting of the same ingredients as cottage or shepherd's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Pie
A meat pie is a pie baked with pastry with a filling of meat and often other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, Frying, fried, or deep-fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when baking. History The origins of the meat pie have been traced back to the Neolithic period, around 6000 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts. The ancient Egyptians' diet featured basic pies made from oat, wheat, rye, and barley, filled with honey and baked over hot coals. The Greeks used a flour-water paste resembling pie pastry, and filled it with meat. These pies were usually fried or cooked under coals. The Romans adopted the Greek creations, using a variety of meats, oysters, mussels, lampreys, and fish as filling and a mixture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dorothy Hartley
Dorothy Rosaman Hartley (4 October 1893 – 22 October 1985) was an English social historian, illustrator, and author. Daughter of a clergyman, she studied art, which she later taught. Her interest in history led her into writing. Among her books are six volumes of ''The Life and Work of the People of England'', covering six centuries of English history. She is best known as the author of the book '' Food in England'', which has had a strong influence on many contemporary cooks and food writers. Delia Smith called it "A classic book without a worthy successor – a must for any keen English cook." It combines an historical perspective on its subject with the practical approach of an experienced cook. It has remained in print ever since its publication in 1954. Biography Early years Hartley was born at Ermysted's Grammar School, Skipton, Yorkshire, the youngest of three children of the headmaster of the school, the Rev Edward Tomson Hartley (1849–1923) and his wife, Amy Luc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth Craig (writer)
Elizabeth Josephine Craig, MBE, FRSA (16 February 1883 – 7 June 1980) was a Scottish journalist, home economist and a notable author on cookery. Early life and family Elizabeth Craig was born on 16 February 1883 in Addiewell, West Lothian to Catherine Anne Nicoll (died 3 March 1929) and Reverend John Mitchell Craig. Craig was one of eight children and her father was a minister of the Free Church of Scotland. The family lived at the Manse in Memus, Kirriemuir, Scotland. She attended Forfar Academy and George Watson's Ladies' College in Edinburgh before returning to Forfar Academy as a teacher. Journalism Craig's writing career began in Dundee where she studied journalism. She first published a cookery feature in the ''Daily Express'' in 1920, following comments from the ''Daily Mails film editor, who declared she was "the only woman in Fleet Street who could cook". Craig was a founding member of the International P.E.N., and at the request of the founder, Catharine D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Pierre Coffe
Jean-Pierre Coffe (; 24 March 1938 – 29 March 2016) was a French radio and television presenter, food critic, and author. Early life and education Jean-Pierre Coffe spent a major part of his childhood in the town where he was born, Lunéville. He never knew his father, mobilized in 1937 and killed on the field of battle in 1940. He was raised by his mother, who took over the family hairdressing salon. His grandmother was a cook and his grandfather a market gardener. His mother left Lorraine for Paris where he studied at boarding school. At the age of 13, he was seized by a passion for theatre. After completing his studies, he took classes at the Cours Simon and had a number of small jobs at the same time. Television career Jean-Pierre Coffe then began a career in television in the early 1970s. He joined Canal+ on November 4, 1984, and appeared on a number of occasions in the programs hosted by Michel Deist. In 1992 and 1993, he made his first appearances in ''La Grande ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felicity Cloake
Felicity Cloake (born ) is an English food and travel writer. Her books include ''The A-Z of Eating: A Flavour Map for the Adventurous Cook'' (2016), ''Completely Perfect'' (2018), ''One More Croissant for the Road'' (2019), and ''Red Sauce, Brown Sauce: A British Breakfast Odyssey'' (2022). She writes for ''The Guardian'' and the ''New Statesman.'' Early life Cloake grew up in Hertfordshire; her father was a John Lewis executive and her mother taught French. She has Irish heritage on her maternal side. Cloake attended Rugby School before studying English at St Peter's College, Oxford. She began her writing career in the '' Oxford Student''. Career Cloake is best known for her weekly ''How to cook the perfect...'' column in ''The Guardian'', starting online in 2009 and then in print, where she attempts to create the best possible version of a popular dish. She sparked a minor controversy in 2022 when she recommended garnishing bacon butties with marmalade rather than the trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Carrier (chef)
Robert Carrier McMahon, OBE (November 10, 1923 – June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death. Biography Robert Carrier McMahon was born in Tarrytown, New York, the third son of a wealthy property lawyer father of Irish descent; his mother was the Franco-German daughter of a millionaire. After his parents went bankrupt in the 1930s Great Depression, they maintained their lifestyle by firing their servants and preparing their own elaborate dinner parties. Educated in New York City, Robert took part-time art courses and trained to become an actor. He had a part in the Broadway revue ''New Faces,'' before touring Europe with a rep company, singing the juvenile lead in American musicals. After returning to America, Robert often stayed at weekends with his beloved French grandmother in upstate New York. She taught him to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Bocuse
Paul François Pierre Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name. After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier.. Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L'Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years. Bocuse was one of the most prominent chefs associated with the then-emerging '' nouvelle cuisine'', which is less opulent and cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mère (restaurateur)
Mère (, ) is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries. Between 1759 and the end of the 20th century multiple women have been called Mère. Their work turned the city of Lyon and its environs into the gastronomic center of France and the world, and the most famous of them, Eugénie Brazier, Mère Brazier, is regarded as "the mother of modern French cooking". History The first mentions of a Mère were in 1759 when Mère Guy, who cooked at an inn on the banks of the Rhône, became famous for her eel stew and in the early 1800s Mère Brigousse in the Charpennes district became known for her dumplings. Since then multiple talented female cooks, many of whom had no formal training, have been called by the title Mère. The practice of calling female cooks 'Mère' gained popularity during the 19th century, when gastronomic societies were popular, and reached its peak in the In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mary Berry
Dame Mary Rosa Alleyne Hunnings (''née'' Berry; born 24 March 1935) is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs. Berry has published more than 75 cookery books, including her best-selling ''Baking Bible'' in 2009. Her first book was ''The Hamlyn All Colour Cookbook'' in 1970. She hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to ''Woman's Hour'' and '' Saturday Kitchen''. She was a judge on the television programme ''The Great British Bake Off'' until 2016. Early life Berry was born on 24 March 1935, the second of three children, to Margaret ( Wilson; 1905–2011) and Alleyne William Steward Berry (1904–1989), a chartered surveyor and planner who served as Mayor of Bat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Lyonnaise
Sauce lyonnaise () is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ... principally for left-overs.'' Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') See also * Lyonnaise cuisine * Lyonnaise potatoes References {{France-cuisine-stub French sauces Cuisine of Lyon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
