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According to legend, the turning point in the development of French gastronomy was 1533, when Catherine de’ Medici, daughter of the famous Florentine family, married the future King Henry II of France. The suite of servants who accompanied her north from her native Tuscany included chefs, who brought the recipes and techniques of Italian cooking with them. These dishes were unlike anything served in France at the time and they touched off a culinary revolution.
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Roasted Rack of Lamb with Bitter Orange Deglazing Sauce -- My standby this Thanksgiving for a small crowd.
Read MoreIf you're like me, you love beets. They're all over restaurant menus lately, which is great. Though delicious and simply done, I find ordering them underwhelming. After all -- they're really easy to make at home, and they keep for ages. I've gotten my wife eating them, and probably do so 2 or 3 times a week. Here, Susan Pinkard, trolling through historical French recipes, has excavated a recipe for a Good Friday dish (totally vegetarian). It's unlike my usual beet routine, so I'm going to give it a whirl. How could one go wrong with 2 sticks of butter?
Read MoreNow, I love monkfish. If you've never tried it, think delicate, and very much like lobster. Personally, I prefer it to lobster. After seeing Susan's adaptation of this La Varenne preparation, I know how I'll be cooking it next time I pick some up.
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We have several busy authors speaking at events this week. Will you be in NY or DC? Give your brain the attention it deserves and stop by! Marci Hamilton – author of Justice Denied: What America Must Do to Protect its Children Marci is the keynote speaker for the SNAP Press conference backing Statutes of […]
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Nothing is more French than sparkling champagne, you say? Well, not exactly. Although the wine itself comes from the province of Champagne, just to the east of Paris, the idea that a glass of champagne is supposed to be bubbly is not itself French in origin. In fact, it’s English.
Read More"I can’t make hollandaise sauce—it’s too hard." No single recipe epitomizes everything people love and fear about French cuisine more fully than hollandaise sauce. Not to worry. Hollandaise itself descends directly from one of the oldest and most celebrated recipes in the history of French cuisine and, in its original form, it is not nearly as intimidating as cooks now find it.
Read MoreSusan Pinkard’s new book A Revolution in Taste: The Rise of French Cuisine showcases her intimate knowledge of how French cuisine became what it is. Her mastery extends beyond this — she has excavated some of the most influential recipes and cooking techniques from the early modern French kitchen, from master chefs like Marin, La […]
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