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Mastering The Art Of French Cooking
''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, who was 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 ... [...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 cooking technique and recipes into American kitchens. Early life She 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 Benedictine liqueur. When she was little, she liked helping her family cook to prepare desserts or entire meals. She spent some years learning bookbinding and being a sales representative, where she met her second husband, but subsequently Beck's career was devoted to food. In 1933, at the end of her marriage with Jacques Jarlaud, she applied for Le Cordon Bleu school in Paris. In 1937 she married Jean Victor Fischbacher, keeping her maiden name as a pen name and professionally, but using her husband's name socially. Cooking career The start of Beck's p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means 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 essential to the birth of ''haute cuisine'' in France, which was organized at the turn of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Daily Telegraph
''The Daily Telegraph'', known online and elsewhere as ''The Telegraph'', is a national British daily broadsheet newspaper published in London by Telegraph Media Group and distributed across the United Kingdom and internationally. It was founded by Arthur B. Sleigh in 1855 as ''The Daily Telegraph & Courier''. Considered a newspaper of record over ''The Times'' in the UK in the years up to 1997, ''The Telegraph'' generally has a reputation for high-quality journalism, and has been described as being "one of the world's great titles". The paper's motto, "Was, is, and will be", appears in the editorial pages and has featured in every edition of the newspaper since 19 April 1858. The paper had a circulation of 363,183 in December 2018, descending further until it withdrew from newspaper circulation audits in 2019, having declined almost 80%, from 1.4 million in 1980.United Newspapers PLC and Fleet Holdings PLC', Monopolies and Mergers Commission (1985), pp. 5–16. Its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julie Powell
Julia 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'' chronicling her attempt to cook all the recipes in Julia Child's ''Mastering the Art of French Cooki ... [...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. It was compiled by Julia Child and Alex Prud'homme, her husband's grandnephew, during the last eight months of her life, and completed and published 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 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 which Julia Child's name, fa ... [...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, Amy Adams, Stanley Tucci, and Chris Messina. The film contrasts the life of chef Julia Child in the early years of her culinary career with the life of young New Yorker Julie Powell, 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 documented online her daily experiences cooking each of the 524 recipes in Child's 1961 cookbook ''Mastering ... [...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 process r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Sokolov
Raymond Sokolov (born 1 August 1941) is a U.S. journalist who has written extensively about food. He wrote the "Eating Out" column for The Wall Street Journal's weekend edition from 2006 until March 2010. Early life and education Sokolov grew up in the U.S. city of 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 ''summa cum laude'' 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 U.S. with Newsweek as an arts writer. In 1971, he became restaurant critic and food e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Life (magazine)
''Life'' was an American magazine published weekly from 1883 to 1972, as an intermittent "special" until 1978, and as a monthly from 1978 until 2000. During its golden age from 1936 to 1972, ''Life'' was a wide-ranging weekly general-interest magazine known for the quality of its photography, and was one of the most popular magazines in the nation, regularly reaching one-quarter of the population. ''Life'' was independently published for its first 53 years until 1936 as a general-interest and light entertainment magazine, heavy on illustrations, jokes, and social commentary. It featured some of the most notable writers, editors, illustrators and cartoonists of its time: Charles Dana Gibson, Norman Rockwell and Jacob Hartman Jr. Gibson became the editor and owner of the magazine after John Ames Mitchell died in 1918. During its later years, the magazine offered brief capsule reviews (similar to those in ''The New Yorker'') of plays and movies currently running in New York City, b ... [...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 reporter ... [...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, 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 University, 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 United States Navy, 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 ... [...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 a set amount of liquid in order for the blade to properly blend the food, and its output is also more liquidy. 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 w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
