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Cottage Pie
Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef. History Cottage pie The term was in use by 1791. Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791, and several times thereafter. He records that the meat was veal but he does not say what the topping was. In 20th-century and later use it has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping. The beef may be fresh or previously cooked; the latter was at one time more usual. Well into the 20th century the absence of refrigeratio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Pie
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust. History The origins of the meat pie have been traced back to the Neolithic period, around 9500 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts. The ancient Egyptians' diet featured basic pies made from oat, wheat, rye, and barley, filled with honey and baked over hot coals. The Greeks used a flour-water paste resembling pie pastry, and filled it with meat. These pies were usually fried or cooked under coals. The Romans adopted the Greek creations, using a variety of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water for the crust. This 'pastry' cover was not meant to be eaten and was di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexandre Dumas
Alexandre Dumas (, ; ; born Dumas Davy de la Pailleterie (), 24 July 1802 – 5 December 1870), also known as Alexandre Dumas père (where '' '' is French for 'father', to distinguish him from his son Alexandre Dumas fils), was a French writer. His works have been translated into many languages and he is one of the most widely read French authors. Many of his historical novels of adventure were originally published as serials, including '' The Count of Monte Cristo'', ''The Three Musketeers'', '' Twenty Years After'' and '' The Vicomte of Bragelonne: Ten Years Later''. His novels have been adapted since the early twentieth century into nearly 200 films. Prolific in several genres, Dumas began his career by writing plays, which were successfully produced from the first. He also wrote numerous magazine articles and travel books; his published works totalled 100,000 pages. In the 1840s, Dumas founded the Théâtre Historique in Paris. His father, General Thomas-Alexandre Dumas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gizzard
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth. Etymology The word ''gizzard'' comes from the Middle English ''giser'', which derives from a similar word in Old French ''gésier'', which itself evolved from the Latin ''gigeria'', meaning giblets. Structure In birds Birds swallow food and store it in their crop if necessary. Then the food passes into their glandular stomach, also called the proventriculus, which is also sometimes referred to as the true stomach. This is the secretory part of the stomach. Then the food passes into the gizza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetbread
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". Various other glands used as food may also sometimes be called "sweetbreads", including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well as ovary and testicles. ... [...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] |
Elizabeth Craig (writer)
Elizabeth Josephine Craig, Order of the British Empire, MBE, Royal Society of Arts, FRSA (16 February 1883 – 7 June 1980) was a Scottish journalist, Home Economics, home economist and a notable author on cookery. Early life and family Elizabeth Craig was born on 16 February 1883 in Addiewell, West Lothian to Catherine Anne Nicoll (died 3 March 1929) and Reverend John Mitchell Craig. Craig was one of eight children and her father was a minister of the Free Church of Scotland. The family lived at the Manse in Memus, Kirriemuir, Scotland. She attended Forfar Academy and George Watson's College, George Watson's Ladies' College in Edinburgh before returning to Forfar Academy as a teacher. Journalism Craig's writing career began in Dundee where she studied journalism. She first published a cookery feature in the ''Daily Express'' in 1920, following comments from the Daily Mail's then film editor who declared she was "the only woman in Fleet Street who could cook". Craig was a fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Pierre Coffe
Jean-Pierre Coffe (; 24 March 1938 – 29 March 2016) was a French radio and television presenter, food critic, and author. Early life and education Jean-Pierre Coffe spent a major part of his childhood in the town where he was born, Lunéville. He never knew his father, mobilized in 1937 and killed on the field of battle in 1940. He was raised by his mother, who took over the family hairdressing salon. His grandmother was a cook and his grandfather a market gardener. His mother left Lorraine for Paris where he studied at boarding school. At the age of 13, he was seized by a passion for theatre. After completing his studies, he took classes at the Cours Simon and had a number of small jobs at the same time. Television career Jean-Pierre Coffe then began a career in television in the early 1980s. He joined Canal+ on November 4, 1984, and appeared on a number of occasions in the programs hosted by Michel Denisot. In 1992 and 1993, he made his first appearances in ''La Grand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felicity Cloake
Felicity Cloake is an English food writer. She writes for ''The Guardian'' newspaper and in ''New Statesman'' magazine. Early life Felicity Cloake grew up in Hertfordshire; her father was a John Lewis executive and her mother taught French. She has Irish heritage on her maternal side. Cloake attended Rugby School before studying English at St Peter's College, Oxford. She began her writing career in the '' Oxford Student''. Writing Cloake is best known for her weekly ''How to cook the perfect'' column in ''The Guardian'', starting in 2010, where she attempts to create the best possible version of a popular dish. Online, television and radio She has also appeared on television as guest host on ''Great British Menu'' in 2015. In October 2020, Cloake hosted an online livestream event in conversation with food writer Grace Dent for ''The Guardian''. Books * ''Perfect,'' Fig Tree ''(2011)'' * ''Perfect Host: 162 easy recipes for feeding people and having fun,'' Fig Tree (2013) ... [...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] |
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] |
Mère (restaurateur)
Mère (the French language word for ''mother'') is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries. Between 1759 and the end of the 20th century multiple women have been called Mère. Their work turned the city of Lyon and its environs into the gastronomic center of France and the world, and the most famous of them, Mère Brazier, is regarded as "the mother of modern French cooking". History The first mentions of a Mère were in 1759 when Mère Guy, who cooked at an inn on the banks of the Rhône, became famous for her eel stew and in the early 1800s Mère Brigousse in the Charpennes district became known for her dumplings. Since then multiple talented female cooks, many of whom had no formal training, have been called by the title Mère. The practice of calling female cooks 'Mère' gained popularity during the 19th century, when gastronomic societies were popular, and reache ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mary Berry
Dame Mary Rosa Alleyne Hunnings (; born 24 March 1935), known professionally as Mary Berry, is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs. She has published more than 75 cookery books, including her best-selling ''Baking Bible'' in 2009. Her first book was ''The Hamlyn All Colour Cookbook'' in 1970. She hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to ''Woman's Hour'' and '' Saturday Kitchen''. She was a judge on the BBC One (originally BBC Two) television programme ''The Great British Bake Off'' from its launch in 2010 until 2016, when it relocated to Channel 4. Early life Berry was born on 24 March 1935, the second of three children, to Margaret (‘Marjorie’, ''née'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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