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Sauce Périgueux
Sauce Périgueux and its derivative Sauce Périgourdine, named after the city of Périgueux, capital of the Périgord region of France, are savoury sauces. Their principal ingredients are madeira and truffles. Background Périgord in western France is noted for its truffles. A sauce Périgord, made of vegetables, ham or bacon, and mushrooms, sometimes with truffle peelings, is named after the region. The more elaborate sauce Périgueux is mentioned frequently in the recipes of Marie-Antoine Carême from the late 18th and early 19th centuries. Carême calls for the sauce to be served with birds including chicken, thrush, and pheasant, and fish including lemon sole, whiting, and salmon. The author James Bentley calls sauce Périgueux, "an essential ingredient of many dishes and part of the repertoire of every French chef". He comments that it is often mistakenly called Dordogne sauce, "which obscures its origins in the capital of Périgord". Ingredients and use In ''L'art d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Périgueux
Périgueux (, ; oc, Peireguers or ) is a communes of France, commune in the Dordogne departments of France, department, in the administrative regions of France, administrative region of Nouvelle-Aquitaine, southwestern France. Périgueux is the prefectures in France, prefecture of Dordogne, and the capital city of Périgord. It is also the seat of a Roman Catholic diocese. History The name ''Périgueux'' comes from Petrocorii, a Latinization of Celtic words meaning "the four tribes" – the Gaul, Gallic people that held the area before the Roman conquest. Périgueux was their capital city. In 200 BC, the Petrocorii came from the north and settled at Périgueux and established an encampment at La Boissière. After the Roman invasion, they left this post and established themselves on the plain of L'Isle, and the town of Vesunna was created. This Roman city was eventually embellished with amenities such as temples, baths, amphitheatres, and a forum. At the end of the third ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hare
Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores, and live solitarily or in pairs. They nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. The genus includes the largest lagomorphs. Most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. Hare species are native to Africa, Eurasia and North America. A hare less than one year old is called a "leveret". A group of hares is called a "husk", a "down" or a "drove". Members of the ''Lepus'' genus are considered true hares, distinguishing them from rabbits which make up the rest of the Leporidae family. However, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (''Caprolagus hispidus''), and four species known as red rock hares (comprising ''Pronolagus''). Conversely, several ''Lepus'' species are called "jackrabbits", but classed as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timbale (food)
In cooking, ''timbale'' () derived from the French word for "kettledrum", also known as timballo, can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan. Timbale pans can be large (such as that used to bake a panettone), or they can be small enough to comprise a single portion (like a tartlet pan). Timbales typically narrow toward the bottom. Bundt pans, angelfood cake pans, and springform pans can be substituted for purpose-made timbale bakeware. Timbales can also be steamed or baked in a water bath. As a dish, a timbale is a "deep dish" filling completely enclosed in a crust. The crust can be sheet pastry, slices of bread, rice, even slices of vegetable. Sartu di Riso is a rice crust timbale. Timballo di Melanzana uses overlapping strips of eggplant to enclose the filling, which can be a wide range of pre-cooked meats, sausages, cheeses, vegetables, and shaped pastas combined with herbs and spices and red or white "gravy", thickened w ... [...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] |
Foie Gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. Th ... [...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] |
Louisette Bertholle
Louisette Bertholle (26 October 1905 – 26 November 1999) was a French cooking teacher and writer, best known as one of the three authors (with Julia Child and Simone Beck) of the bestselling cookbook ''Mastering the Art of French Cooking''. History She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the ''Le Cercle des Gourmettes'' culinary club and the two began to develop the concept further, collecting recipes and testing them. Their initial attempts at writing were unsuccessful, however their idea was rekindled in 1949 when they met Julia Child. In 1951, the three women founded their own cooking school, L'École des Trois Gourmandes (The School of the Three Food Lovers). It was created to give French cooking lessons to American women living in Paris where the three friends proudly wore ... [...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] |
Elizabeth David Bibliography
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines. David's first five books, particularly the earlier works, contained recipes interspersed with literary quotation and descriptions of people and places that inspired her. By the time of her third book, ''Italian Food'', David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about. Her interest in the history of cooking led her in her later years to research the history of spices, baking, and ice. Many of the recipes in David's early books were revised versions of her articles previously published in magazines and newspapers, and in ''An Omelette and a Glass of Wine' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth David
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. In 1946 David returned to England, where food rationing imposed during the Second World War remained in force. Dismayed by the contrast betwee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tournedos Rossini
Tournedos Rossini is a French steak dish, named after 19th-century composer Gioachino Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce. See also * List of beef dishes A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ... * References External links * {{commons-inline French cuisine Beef dishes Gioachino Rossini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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