French Cookery - Digital Pressure Cooker Reviews.
- The art or practice or preparing food by boiling, baking, roasting, frying
- A place in which food is cooked; a kitchen
- The practice or skill of preparing and cooking food
- cooking: the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change.
- Of or relating to France or its people or language
- of or pertaining to France or the people of France; "French cooking"; "a Gallic shrug"
- cut (e.g, beans) lengthwise in preparation for cooking; "French the potatoes"
- the Romance language spoken in France and in countries colonized by France
French cuisine (French: Cuisine francaise, IPA: [k?i. zin f???.s?z]) is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel (a.k.a. Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France. In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Careme, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine controlee (AOC) (regulated appellation) laws.
French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. In November 2010 the French gastronomy was added by UNESCO to its lists of the world's "intangible cultural heritage".
"After taking an English degree at Cambridge in 1949, Jane Grigson worked in art galleries and publishers' offices, and then as a translator. In 1966 she shared the John Florio prize (with Father Kenelm Forster) for her translation of Beccaria's Of Crimes and Punishments. She has written cookery articles for the Observer colour magazine and a collection of these recipes is available in Penguins under the titles Good Things. Charcuterie and French Pork Cookery is also available in Penguins."
Penguin Books, 1975.
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