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Mastering The Art Of French Cooking, Volume Two
''Mastering the Art of French Cooking'' is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2). The success of Volume 1 resulted in Julia Child being given her own television show, ''The French Chef'', one of the first cooking programs on American television. Historian David Strauss claimed in 2011 that the publication of ''Mastering the Art of French Cooking'' "did more than any other event in the last half century to reshape the gourmet dining scene". History After World War II, interest in French cuisine rose significantly in the United States. Through the late 1940s and 1950s, Americans interested in preparing French dishes had few options. ''Gourmet'' magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. These rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simone Beck
Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cuisine, French cooking technique and recipes into American kitchens. Early life Beck was born on 7 July 1904, in Tocqueville-en-Caux, near Dieppe in Normandy. Her family was rich because they had a business in production of Bénédictine liqueur. When she was little, she liked helping her family cook to prepare desserts or entire meals. In 1923, at her parents' urging to marry, she wed Jacques Jarlaud. After surviving a car crash in 1928, she worked for four years bookbinding and being a sales representative, where she met her second husband. In 1933, at the end of her marriage with Jacques Jarlaud, she applied to the Le Cordon Bleu school in Paris. In 1936, Beck met Jean Victor Fischbacher. After marrying him in 1937, she kept her maiden name as a pen na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialized chefs, and commissioned by those with the financial wherewithal to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Daily Telegraph
''The Daily Telegraph'', known online and elsewhere as ''The Telegraph'', is a British daily broadsheet conservative newspaper published in London by Telegraph Media Group and distributed in the United Kingdom and internationally. It was founded by Arthur B. Sleigh in 1855 as ''The Daily Telegraph and Courier''. ''The Telegraph'' is considered a newspaper of record in the UK. The paper's motto, "Was, is, and will be", was included in its emblem which was used for over a century starting in 1858. In 2013, ''The Daily Telegraph'' and ''The Sunday Telegraph'', which started in 1961, were merged, although the latter retains its own editor. It is politically conservative and supports the Conservative Party (UK), Conservative Party. It was moderately Liberalism, liberal politically before the late 1870s.Dictionary of Nineteenth Century Journalismp 159 ''The Telegraph'' has had a number of news scoops, including the outbreak of World War II by rookie reporter Clare Hollingworth, desc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julie Powell
Julie Anne Powell (; April 20, 1973 – October 26, 2022) was an American author known for her 2005 book ''Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen'' which was based on her blog, the Julie/Julia Project. A film adaptation based on her book called ''Julie & Julia'' was released in 2009. Her second book, ''Cleaving: a Story of Marriage, Meat, and Obsession'', was published in 2009. Early life and education Powell was born April 20, 1973, to John Landrum and Kay Elaine ( Carradine) Foster. She had a brother named Jordan Foster. She was raised in Austin, Texas. She graduated from Amherst College in 1995 with a double major in theater and creative writing. Career ''Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen'' While working for the Lower Manhattan Development Corporation in August 2002, Powell began the Julie/Julia Project, a blog on ''Salon.com, Salon'' chronicling her attempt to cook all the recipes in Julia Child's ''Mastering the Art of F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
My Life In France
''My Life in France'' is an autobiography by Julia Child, published in 2006 in literature, 2006. It was compiled by Julia Child and Alex Prud'homme, her husband's grandnephew, during the last eight months of her life, and completed by Prud'homme following her death in August 2004. In her own words, it is a book about the things Julia loved most in her life: her husband, France (her "spiritual homeland"), and the "many pleasures of cooking and eating". It is a collection of linked autobiographical stories, mostly focused on the years between 1948 and 1954, recounting in detail the culinary experiences Julia and her husband, Paul Cushing Child, Paul Child, enjoyed while living in Paris, Marseille, and Provence. The text is accompanied by black-and-white photographs taken by Paul Child, and research for the book was partially done using family letters, datebooks, photographs, sketches, poems and cards. ''My Life in France'' provides a detailed chronology of the process through whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julie & Julia
''Julie & Julia'' is a 2009 American biographical comedy drama film written and directed by Nora Ephron starring Meryl Streep and Amy Adams in the title roles with Stanley Tucci, Chris Messina, and Linda Emond in supporting roles. The film contrasts the life of chef Julia Child (played by Streep) in the early years of her culinary career with the life of young New Yorker Julie Powell (played by Adams), who aspires to cook all 524 recipes in Child's cookbook in 365 days, a challenge she described on her popular blog, which made her a published author. Ephron's screenplay is based on two books: ''My Life in France'', Child's autobiography written with Alex Prud'homme, and a memoir by Powell, ''Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen'' (later retitled ''Julie & Julia: My Year of Cooking Dangerously''). Both of these books were written and published between 2004 and 2006. Powell's book was based on her blog ''The Julie/Julia Project'', where she document ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Bread
This is a list of notable French breads, consisting of breads that originated in France. * Baguette – a long, thin type of bread of French origin. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour. * Boule de pain – a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a leavening agent and water. * Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb. * Croissant – a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The proces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Sokolov
Raymond Sokolov (born August 1, 1941) is an American journalist who has written extensively about food. He wrote the "Eating Out" column for ''The Wall Street Journal'' weekend edition from 2006 until March 2010. Early life and education Sokolov grew up in Detroit, and, while still in elementary school, finished 26th then 2nd in consecutive years in the National Spelling Bee in 1952 and 1953. He attended secondary school at Cranbrook, in suburban Detroit (Bloomfield Hills), whence he graduated in 1959. After graduating from Harvard College in classics, and spending a year as a Fulbright Scholar at Wadham College, Oxford, Sokolov spent two years back at Harvard pursuing a doctorate in classics. In 1965, he passed his orals. Career In 1965, Sokolov began work as foreign correspondent for ''Newsweek Magazine'' in its Paris bureau. In summer 1967, he returned to the United States with ''Newsweek'' as an arts writer. In 1971, he became restaurant critic and food editor of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Life (magazine)
''Life'' (stylized as ''LIFE'') is an American magazine launched in 1883 as a weekly publication. In 1972, it transitioned to publishing "special" issues before running as a monthly from 1978 to 2000. Since then, ''Life'' has irregularly published "special" issues. Originally published from 1883 to 1936 as a general-interest and humor publication, it featured contributions from many important writers, illustrators and cartoonists of its time, such as Charles Dana Gibson and Norman Rockwell. In 1936, Henry Luce purchased the magazine, and relaunched it as the first all-photographic American news magazine. Its place in the history of photojournalism is considered one of its most important contributions to the world of publishing. From 1936 to the 1960s, ''Life'' was a wide-ranging general-interest magazine known for its photojournalism. During this period, it was one of the most popular magazines in the United States, with its circulation regularly reaching a quarter of the U.S. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gael Greene
Gael Greene (December 22, 1933 – November 1, 2022) was an American restaurant critic, author, and novelist. She became '' New York'' magazine's restaurant critic in fall 1968, at a time when most New Yorkers were unsophisticated about food and there were few chefs anyone knew by name, and for four decades both documented and inspired the city's and America's growing obsession with food. She was a pioneering "foodie." Life and career Greene was born in Detroit, where her father owned a clothing store, and graduated from Central High School in 1951, then from the University of Michigan. She said that her passion for food was awakened by a year abroad in Paris while she was an undergraduate. She worked as an investigative reporter for UPI then the ''New York Post'', for example pretending to be single and pregnant for an investigation of baby trafficking, and was made a food writer after her editor liked an article she wrote about chef Henri Soulé. Greene became food reporte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craig Claiborne
Craig Claiborne (September 4, 1920 January 22, 2000) was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for ''The New York Times'', he was also the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States. Early life Born in Sunflower, Mississippi, Claiborne was raised on the region's distinctive cuisine in the kitchen of his mother's boarding house in Indianola, Mississippi. He essayed in premedical studies at the Mississippi State College from 1937 to 1939. Finding it to be unsuitable, he then transferred to the University of Missouri, where he majored in journalism and got his B.A. degree. Claiborne served in the U.S. Navy during World War II and the Korean War. After deciding that his true passion lay in cooking, he used his G.I. Bill benefits to attend the École hôtelière de Lausanne (Lausanne H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Processor
A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors". Food processors are similar to blenders in many forms. A food processor typically requires little to no liquid during use, and even its finely chopped products retain some texture. A blender, however, requires some liquid for the blade to properly blend the food, and its output is more liquid. Food processors are used to blend, chop, dice, and slice, allowing for quicker meal preparation. History One of the first electric food processors was the Starmix, introduced by German company Electrostar in 1946. Although the basic unit resembled a simple blender, numerous accessories were available, including attachments for slicing bread, milk centrifuges and ice cream bowls. In a time when electric motors were expensive, they also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
