Cuisinier Gascon

Author: Pascal Aussignac

Publisher: Absolute Press


Category: Cooking

Page: 256

View: 568

On moving to Britain in the late 1990's Pascal opened up his award winning restaurant Club Gascon in London's Smithfield Market. Rapidly acquiring a Michelin star, Club Gascon fast became the place to go to experience some of the best French food in the country - the food of his native South West of France, the very heart of the country's cuisine. Over 100 traditional recipes, some with modern twists and inflections, sit within a sumptuously designed and beautifully photographed book. Unashamedly sensuous food photography is accompanied by evocative images of Gascony, it's food and people, from fellow Frenchman Jean Cazals. Cuisinier Gascon is a food lover's delight and a cook's heaven - a worthy testament to the talents of both Pascal Aussignac and his native land of Gascony. 2009 World Gourmand Award: 'Best French Cookbook in UK' 2010 World Gourmand Award: 'Second Best French Cookbook in the World' Prix La Mazille 2010 First Prize in Perigueux (France) at The International Book Fair

Savoring the Past

The French Kitchen and Table from 1300 to 1789

Author: Barbara Ketcham Wheaton

Publisher: Simon and Schuster


Category: Cooking

Page: 368

View: 732

Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.

The Expert Cook in Enlightenment France

Author: Sean Takats

Publisher: JHU Press


Category: History

Page: 203

View: 646

Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.

Accounting for Taste

The Triumph of French Cuisine

Author: Priscilla Parkhurst Ferguson

Publisher: University of Chicago Press


Category: History

Page: 262

View: 935

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)

The Diffusion of Food Culture in Europe from the Late Eighteenth Century to the Present Day

Eighth Symposium of the International Commission for Research Into European Food History (ICREFH) "The Diffusion of Food Culture: Cookery and Food Education in Europe Since the Eighteenth Century", Prague, 30 September - 5 October 2003

Author: International Commission for Research into European Food History. Symposium

Publisher: Academic Press


Category: Diet

Page: 300

View: 477

Culture and Cuisine

A Journey Through the History of Food

Author: Jean François Revel

Publisher: Doubleday Books


Category: Cooking

Page: 289

View: 425

Traces the history of cooking from ancient Greece to the present, provides anecdotes about feasts, drinking lore, and past food preferences, and includes sample recipes

Une Affaire de Goût

A Selection of Cookbooks, 1475-1873, from the Library of Dr. and Mrs. John Talbot Gernon

Author: Pegram Harrison



Category: Bibliographical exhibitions

Page: 111

View: 610

A matter of taste

a bibliographical catalogue of international books on food and drink in the Lilly Library, Indiana University

Author: William Rea Cagle

Publisher: Oak Knoll Pr


Category: Cooking

Page: 991

View: 118