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As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.
As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.
List of Recipes
Glossary
Series Forward
Preface
Introduction
The Baroque and Rococo Era, 1650-1750
Reign of Louis XV to the French Revolution, 1750-1800
The Reign of Napoleon to the Victorian Era, 1800-1850
Appendix: SUPPLIERS OF EQUIPMENT AND INGREDIENTS
Notes
Bibliography
Index
Empfohlen (bis): | 18 |
---|---|
Empfohlen (von): | 14 |
Erscheinungsjahr: | 2008 |
Fachbereich: | Allgemeines |
Genre: | Importe |
Rubrik: | Sozialwissenschaften |
Medium: | Buch |
Inhalt: | Gebunden |
ISBN-13: | 9780313346248 |
ISBN-10: | 0313346240 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Day, Ivan |
Hersteller: | Greenwood |
Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
Maße: | 260 x 183 x 15 mm |
Von/Mit: | Ivan Day |
Erscheinungsdatum: | 30.11.2008 |
Gewicht: | 0,581 kg |
List of Recipes
Glossary
Series Forward
Preface
Introduction
The Baroque and Rococo Era, 1650-1750
Reign of Louis XV to the French Revolution, 1750-1800
The Reign of Napoleon to the Victorian Era, 1800-1850
Appendix: SUPPLIERS OF EQUIPMENT AND INGREDIENTS
Notes
Bibliography
Index
Empfohlen (bis): | 18 |
---|---|
Empfohlen (von): | 14 |
Erscheinungsjahr: | 2008 |
Fachbereich: | Allgemeines |
Genre: | Importe |
Rubrik: | Sozialwissenschaften |
Medium: | Buch |
Inhalt: | Gebunden |
ISBN-13: | 9780313346248 |
ISBN-10: | 0313346240 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Day, Ivan |
Hersteller: | Greenwood |
Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
Maße: | 260 x 183 x 15 mm |
Von/Mit: | Ivan Day |
Erscheinungsdatum: | 30.11.2008 |
Gewicht: | 0,581 kg |