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La Cuisine De Madame Saint-Ange
''La bonne cuisine de Madame E. Saint-Ange'' is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.Jacky Durand, "Un sacré goût de vieux", ''Libération'' 3 June 201full text/ref> Before writing ''La bonne cuisine'', the author had written a cooking column in her husband's magazine ''Le Pot au Feu'' for twenty years, and much of the content is drawn from that magazine. The book was originally published as ''Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française''; the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s. Other editions use the title ''La cuisine de Madame Saint-Ange' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éditions Larousse
Éditions Larousse is a French publishing house specialising in reference works such as dictionaries. It was founded by Pierre Larousse and its best-known work is the ''Petit Larousse''. It was acquired from private owners by Compagnie Européenne de Publication in 1984, then Havas in 1997. It was acquired by Vivendi Universal in 1998. Vivendi made losses in 2002 and sold Larousse to the Lagardère Group, thus satisfying public opinion by keeping Larousse in French hands, despite objections by smaller publishers about Lagardère's virtual monopoly on French publishing. It has been a subsidiary of Hachette Livre since 2004. It also offers the ''Larousse Gastronomique'' and a free, open-content encyclopedia. The logo is designed by Jean Picart Le Doux (1955-1970), Jean-Michel Folon (1972), Philippe Starck (2006), Christian Lacroix, Moebius, Karl Lagerfeld (1999) and Jean-Charles de Castelbajac (2014). See also * ''Grand dictionnaire universel du XIXe siècle'', 1866–1876 e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Bourgeoise
In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class families as distinguished from elaborate restaurant cooking, ''haute cuisine'', and from the cooking of the regions, the peasantry, and the urban poor. The ''cuisine bourgeoise'' has been documented since the 17th century: Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les delices de la campagne'' (1684); François Menon, ''Cuisinière bourgeoise'' (1746); and Louis Eustache Audot, ''Cuisinière de la campagne et de la ville'' (1818). Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, ''Livre de cuisine'' (1867); Félix Urbain Dubois, ''École des cuisinières'' (1887). Barbara Ketcham Wheaton, review of Paul Aratow, translator, Marie Ébrard, ''La bonne cuisine de Madame E. Saint-Ange'' (English), ''Gastronomica'' 6:3:99''f'' (Summer 2006) {{JSTOR, 10.1525/gfc.2006.6.3.99 In the late 19th century, cooking schools su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Pot Au Feu
''Le Pot-au-feu: Journal de cuisine pratique et d'économie domestique'', later called ''Le pot-au-feu et les Bonnes recettes réunis'' (1929-1956), was a biweekly cooking magazine in quarto format published in Paris from 1893 to 1956,Julia Csergo, ''Pot-au-feu: Convivial, familial: histoires d'un mythe'', 1999, and addressed primarily to bourgeois housewives.Amy B. Trubek, ''Haute Cuisine: How the French Invented the Culinary Profession'', 2000, , p. 83''f'' Its publisher was Saint-Ange Ébrard. In the early years, each issue began with a cooking lesson written by a professional chef. It might also include recipes, menus, and short articles. Ébrard's wife Marie also wrote a columnTom Jaine, "Redcurrant jelly four ways" ''The Guardian'', Friday 17 March 200full text/ref> under the name "La Vieille Catherine". Many of the recipes published in ''Le Pot-au-feu'' were collected into Marie Ébrard's book ''La bonne cuisine de Madame E. Saint-Ange''. 1877 magazine There was also a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madeleine Kamman
Madeleine Kamman (22 November 1930 – 16 July 2018) was a French chef and restaurateur, cookery teacher and author of seven cookbooks, who spent most of her working life in America bringing the rigors of French technique to American ingredients and audiences. Family Born Madeleine Marguerite Pin in Courbevoie, France, she was the daughter of Charles Pin and his wife Simone, née Labarriere. She studied at the Sorbonne and Le Cordon Bleu in Paris. In 1960, she married Alan Kamman, a civil engineer, and moved to America. The couple had two sons. Kamman suffered from Alzheimer disease in her last years and died in Middlebury, Vermont, at the age of 87. Recognition Kamman was recognized by chefs including James Beard for her discerning palate and knowledge of the history, culture and science of food, as well as her passion for celebrating the food cooked by women in the home as much as the masters of ''haute cuisine''. She has been celebrated as a leader of what she called "cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing 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 On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. 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 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 from 4th grade to 9th grade in Pasadena, California. In high school, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noël Riley Fitch
Noël Riley Fitch is a biographer and historian of expatriate intellectuals in Paris in the first half of the 20th century. She is the author of several books on Paris (''Literary Cafes of Paris'', ''Walks in Hemingway's Paris'') as well as three biographies: ''Sylvia Beach and the Lost Generation'' (1983), translated into Japanese, Spanish, German, Italian and French; ''Anaïs: The Erotic Life of Anaïs Nin'' (1993), published in French, German, Spanish, Portuguese, and Polish, and nominated for the Grand prix des lectrices de Elle; and she is the first authorized biographer of Julia Child, with ''Appetite for Life: the Biography of Julia Child'' (1997). The Ernest Hemingway book, a biographical and geographical study of his Paris years, has been published in Dutch, the Cafés of Paris book in Dutch and German. Early life Fitch was born in 1937 in New Haven, Connecticut of New England parents (John E. Riley and Dorcas Tarr) and raised with two younger sisters in the Snake Riv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chez Panisse
Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of the style of cooking known as California cuisine, and the farm-to-table movement. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies. The main, downstairs restaurant serves a set menu that changes daily and reflects the season's produce. Prices vary with the day of the week, and as of 2020 range from $75 to $125. An upstairs cafe offers an a la carte menu at lower prices. History The restaurateur, author and food activist Alice Waters opened Chez Panisse in 1971 with the film producer Paul Aratow, then a professor of comparative literature at the University of California, Berkeley. It is named for a character in a trilogy of Marcel Pagnol films.''Alice Waters & Chez Panisse'', Thomas McNamee, The Penguin Press, 2007. They set up the restaurant and its menu on the principle that it wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Jaine
Tom Jaine (born 4 June 1943) is a former restaurateur, a food writer and until recently the publisher of Prospect Books. He was educated at Kingswood School (1955–1959) and at Balliol College, Oxford where he studied Modern history (1961–1964). He worked as an archivist from 1964 to 1973 and a restaurateur from 1974 to 1984. From 1984 to 1988, he organised the Oxford Symposium on Food and Cookery, and from 1989 to 1994 he waso editor of the annual Good Food Guide. From 1993 to 2016 he was the proprietor of Prospect Books, a prize-winning publishing company specialising in food and food history. He is the author of four books and has written for ''The Times'', ''The Guardian'', ''The Sunday Times'', ''The Sunday Telegraph'', ''The Evening Standard'' and many other newspapers and magazines. He has presented The Food Programme and appeared on it many times, has done interviews for the BBC, BBC TV, and ITV, and a series of programmes about food and cookery in the Balkans fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ten Speed Press
Ten Speed Press is a publishing house founded in Berkeley, California in 1971 by Phil Wood. Ten Speed Press was bought by Random House in February 2009 and is now part of their Crown Publishing Group division. History Wood worked with Barnes & Noble in 1962, Penguin Books in 1965, and had a senior sales position at Penguin Books in Baltimore and New York before founding Ten Speed Press. Wood died of cancer in December 2010. Ten Speed's first book was ''Anybody’s Bike Book'', which is still in print. It inspired the publisher's name and has sold more than a million copies. Ten Speed's all-time best-seller is '' What Color is Your Parachute? A Practical Manual for Job-Hunters and Career-Changers'' by Richard N. Bolles (1972). It has been reissued in new editions and, as of 2009, has sold more than ten million copies, translated into 20 languages. Ten Speed has published numerous other non-fiction titles, including ''Moosewood Cookbook'', '' White Trash Cooking,'' '' Why Cats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amanda Hesser
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of ''The New York Times Magazine'', the editor of '' T Living'', a quarterly publication of ''The New York Times'', author of ''The Essential New York Times Cookbook'' which was a ''The New York Times'' bestseller, and co-founder and CEO of Food52. Biography After finishing her first book, in 1997, Hesser was hired as a food reporter for ''The New York Times'' where she wrote more than 750 stories. While at the ''Times,'' Hesser wrote about the influence of Costco on the wine industry, and how the Farmer Consumer Advisory Committee made decisions for the New York City Greenmarket. She was also among the first to write about Ferran Adrià of El Bulli in a major American publication. Hesser was involved in two cases of conflict of interest while working at the ''Times''. In 2004, she awarded the restaurant Spice Market a three-star rating without dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
