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Blanquette De Veau
Blanquette de veau () is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France. Definition ''The Oxford Companion to Food'' describes "blanquette" as "a French and to some extent international culinary term indicating a dish of white meat (veal, poultry, also lamb) served in a white sauce". In ''Larousse Gastronomique'', Prosper Montagne's definition is "the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavourings".Montagne, p. 125 Simone Beck, Louisette Bertholle and Julia Child in their ''Mastering the Art of French Cooking'' describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". In 2007 Anne Willan wrote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthony Bourdain
Anthony Michael Bourdain (; June 25, 1956 – June 8, 2018) was an American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of many professional kitchens during his career, which included several years spent as an executive chef at Brasserie Les Halles in Manhattan. He first became known for his bestselling book '' Kitchen Confidential: Adventures in the Culinary Underbelly'' (2000). Bourdain's first food and world-travel television show '' A Cook's Tour'' ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel's culinary and cultural adventure programs '' Anthony Bourdain: No Reservations'' (2005–2012) and ''The Layover'' (2011–2013). In 2013, he began a three-season run as a judge on ''The Taste'' and consequently switched his travelogue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel Roux, Jr
Michel may refer to: * Michel (name), a given name or surname of French origin (and list of people with the name) * Míchel (nickname), a nickname (a list of people with the nickname, mainly Spanish footballers) * Míchel (footballer, born 1963), Spanish former footballer and manager * ''Michel'' (TV series), a Korean animated series * German auxiliary cruiser ''Michel'' * Michel catalog, a German-language stamp catalog * St. Michael's Church, Hamburg or Michel * S:t Michel, a Finnish town in Southern Savonia, Finland People * Alain Michel (other), several people * Ambroise Michel (born 1982), French actor, director and writer. * André Michel (director), French film director and screenwriter * André Michel (lawyer), human rights and anti-corruption lawyer and opposition leader in Haiti * Anette Michel (born 1971), Mexican actress * Anneliese Michel (1952 - 1976), German Catholic woman undergone exorcism * Annett Wagner-Michel (born 1955), German Woman Internatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joël Robuchon
Joël Robuchon (, 7 April 1945 – 6 August 2018) was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France (France's best worker) in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the ''Larousse Gastronomique'', and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 32 ''Michelin Guide'' stars among them, the most any restaurateur has ever held. Biography Robuchon was born in 1945 in Poitiers, France, one of four children of a bricklayer. He attended the seminary in Châtillon-sur-Sèvre (now Mauléon), Deux-Sèvres, briefly considering a clerical career. In 1960, at the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel Guérard
Michel Guérard (; born 27 March 1933) is a French chef, author, one of the founders of ''nouvelle cuisine'', and the inventor of ''cuisine minceur''. Early life and education Michel Guérard was born in 1933 in the Paris suburb of Vétheuil. At age six, World War II broke out, and he was raised just outside Rouen with his grandmother and then his mother. In town, his mother ran the family butcher shop after his father was drafted. He had the "kind of French country childhood that involved wading into streams barefoot to catch slippery trout with his hands, but also Nazi interrogations regarding the location of his family’s cows." After liberation in 1944, he had an "Escoffier-style feast" at a family friend's home, helping inspire him to stop studying science in favor of apprenticing as a cook. He also learned cooking from his mother and grandmother. Career He related that "watching his grandmother bake pastry inspired him to become an apprentice, aged 14, at Kléber Alix's pat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jane Grigson
Jane Grigson (born Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the food column for ''The Observer'' and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food. Born in Gloucestershire, Grigson was raised in Sunderland, North East England, before studying at Newnham College, Cambridge. In 1953 she became an editorial assistant at the publishing company Rainbird, McLean, where she was the research assistant for the poet and writer Geoffrey Grigson. They soon began a relationship which lasted until his death in 1985; they had one daughter, Sophie. Jane worked as a translator of Italian works, and co-wrote books with her husband before writing ''Charcuterie and French Pork Cookery'' in 1967. The book was well received and, on its strength, Grigson gained her position at ''The Observer'' after a rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michael Field (food Writer)
Michael Field (February 21, 1915 – March 22, 1971) was an American food writer and critic. Earlier in his career he had been a concert pianist, but from 1964 until his death he concentrated on his work as an author and teacher of cooking. Early life and piano career Field was born in New York City. His mother died when he was three years old, and he was raised by William Calhoun, a piano teacher, and his wife. Field said that the latter "got him interested in cooking". Field was educated in New York, first at the George Washington High School and then, on a scholarship, at the Juilliard School of Music. He said that he began cooking, while a student, to save money.Krebs, Albin"Michael Field, Food Writer,Dies; Once Duo Pianist" ''The New York Times'', March 24, 1971, p. 46 In 1943, Field formed a piano duo with Vera Appleton. They gave their first concert in December and, over the following 21 years, they gave numerous performances in the US and abroad. His obituary in ''The New ... [...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 Hotel ... [...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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eugénie Brazier
Eugénie Brazier (12 June 1895 – 2 March 1977), known as "la Mère Brazier", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La Mère Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La Mère Brazier, outside the city. This achievement was unmatched until Alain Ducasse was awarded six stars with the publication of the 1998 Michelin Guide. Born in La Tranclière in the French departement of Ain, near Lyon, Brazier was raised on a small farm, and entered domestic service in her teens. She learned to cook for her employers, and was taken on as a junior cook by the proprietor of a leading restaurant in Lyon. In 1921 she opened her own restaurant there, and having built the establishment into a nationally famous restaurant by the end of the decade, she opened a second in a converted chalet at the Col de la Luère in the foothills of the Massif Central above the city. Brazie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Bocuse
Paul Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the ''nouvelle cuisine'', which is less opulent and calorific than the traditional '' cuisine classique'', and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, ''nouvelle cuisine'', to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. Contributions to French gastronomy Bocuse made many contributions to French gastronomy both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four ''Chefs of the Century'' and chef at the first German restaurant to receive three Mich ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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