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Pièce Montée
A ''pièce montée'' (pronounced ; from French, literally "assembled piece" or "mounted piece", plural ''pièces montées'') is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as ''pâté d'office''), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to ''pièces montées'', that architecture is the most noble of the arts, and pastry the highest form of architecture. The term ''pièce montée'' is sometimes used to refer to the dessert also known as ''croquembouche'', an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Ranhofer
Charles Ranhofer (November 7, 1836 in Saint-Denis, France – October 9, 1899 in New York) was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of ''The Epicurean'' (1894),Charles Ranhofer (1912''The Epicurean'' C. Ranhofer, New York an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's ''Le Guide Culinaire''. Career Ranhofer was sent to Paris at the age of 12 to begin his training by studying pastry-making, and at 16 became the private chef for the Prince d'Hénin, Comte d'Alsace. In 1856 he moved to New York to become the chef for the Russian consul, and later worked in Washington, D.C. and New Orleans. He returned to France in 1860 for a short time, where he arranged balls for the court of Napoleon III at the Tuileries Palace, but then came back to New York to work at what was then a fashionable location, ''Maison Dorée''. In 1862, Lorenzo Delmonico hired him for Delmonico's, and it was the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Monde
''Le Monde'' (; ) is a French daily afternoon newspaper. It is the main publication of Le Monde Group and reported an average circulation of 323,039 copies per issue in 2009, about 40,000 of which were sold abroad. It has had its own website since 19 December 1995, and is often the only French newspaper easily obtainable in non-French-speaking countries. It is considered one of the French newspapers of record, along with '' Libération'', and ''Le Figaro''. It should not be confused with the monthly publication '' Le Monde diplomatique'', of which ''Le Monde'' has 51% ownership, but which is editorially independent. A Reuters Institute poll in 2021 in France found that "''Le Monde'' is the most trusted national newspaper". ''Le Monde'' was founded by Hubert Beuve-Méry at the request of Charles de Gaulle (as Chairman of the Provisional Government of the French Republic) on 19 December 1944, shortly after the Liberation of Paris, and published continuously since its first edit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entremet
An entremet or entremets (; ; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also ''sotelty'' or ''soteltie'') and did not include acted entertainment, but most famously did have live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence". Originally an elaborate form of entertainment dish during the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, to elaborate mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conical
A cone is a three-dimensional geometric shape that tapers smoothly from a flat base (frequently, though not necessarily, circular) to a point called the apex or vertex. A cone is formed by a set of line segments, half-lines, or lines connecting a common point, the apex, to all of the points on a base that is in a plane that does not contain the apex. Depending on the author, the base may be restricted to be a circle, any one-dimensional quadratic form in the plane, any closed one-dimensional figure, or any of the above plus all the enclosed points. If the enclosed points are included in the base, the cone is a solid object; otherwise it is a two-dimensional object in three-dimensional space. In the case of a solid object, the boundary formed by these lines or partial lines is called the ''lateral surface''; if the lateral surface is unbounded, it is a conical surface. In the case of line segments, the cone does not extend beyond the base, while in the case of half-lines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Profiterole
A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Preparation Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added. Presentation The most common presentations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). 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 and Spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros. History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli, Catherine de' Medici's head chef, invented the dough in 1540, seven years after he left Florence with Medici and her court. He used the dough to make a gâteau and named it . Over time, the recipe of the dough evolved, and the name changed to , which was used to make , named after Pantanelli's successor Popelini, small cakes supposedly made to resemble the shape o ... [...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. Name 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) profiteroles 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 in Antoine Beauvilliers' 1815 ''L'Art du Cuisinier''. In Viard's encyclopedia and other ear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delmonico Paste Work Kitchen 1902
Delmonico steak or steak Delmonico (, ) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century. A true Delmonico steak is cut from the first 3" of the chuck eye, Some places may use any of various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak. In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming. See also * List of steak dishes * List of regional dishes of the United States The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States. __TOC__ Regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Architecture
Architecture is the art and technique of designing and building, as distinguished from the skills associated with construction. It is both the process and the product of sketching, conceiving, planning, designing, and constructing buildings or other structures. The term comes ; ; . Architectural works, in the material form of buildings, are often perceived as cultural symbols and as works of art. Historical civilizations are often identified with their surviving architectural achievements. The practice, which began in the prehistoric era, has been used as a way of expressing culture for civilizations on all seven continents. For this reason, architecture is considered to be a form of art. Texts on architecture have been written since ancient times. The earliest surviving text on architectural theories is the 1st century AD treatise '' De architectura'' by the Roman architect Vitruvius, according to whom a good building embodies , and (durability, utility, and beauty). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris. Carême is often considered one of the first internationally renowned celebrity chefs. Biography Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous ''pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high-profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new empl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
