Welcome to french cooking Guide
French Cooking Course France Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
History of French Cooking
from:The history of French cooking considered greatest chefs, like Bocuse, Carême, Escoffier, Fernand Point, La Varenne, and Taillevent to be masters of French cuisine. Almost all cooking schools use French cuisine as basis for all forms of Western cooking.
The history of French cooking dates back in 15th century Renaissance Europe, when food was becoming much more important than being just a simple meal. Dining was an entertainment; common foods were decorated and emphasized with flavor because of improved storage techniques and new discoveries in food preparation. Garlic, mushrooms, truffles, and even those rarely used vegetables are presented, carved artistically.
Surprisingly, the history of French cooking can be traced to the Italians. They were the ones who had the most influence on French cuisine, for a number of reasons.
History of French Cooking: The Medici Era
In the 1540’s, when the daughter of the Duke of Urbino, Catherine de Medici ("MED-a-chee"), arrived in France to become the bride of King Henri II, then, the future King, she brought along skilled cooks, they were skilled in the ways of Florence. She was the instrument in influencing the ladies to be in regular attendance during sumptuous feasts, in their most fashionable dresses. Then, later, another Medici was to marry another French King, food ideas just continue growing. This made dining in France progressively important. French, now like the Italians adorned their tables with glassware, fine china and serving ware. Dining, according to history of French cooking has always been a highlight of French culture.
History of French Cooking: “Le Cuisine François” Era
Because of the eventual rise of French cuisine, the very first cookbook was published in 1652. It was regarded in the history of French cooking as the French Cooking Bible. Written by a Frenchman and a famous chef, La Varenne. A very detailed instruction of preparation methods were listed, recipes were in alphabetical order.
History of French Cooking: Louis XIV Era
Another twist in the history of French cooking took place during this time. Louis XIV brought in the idea of serving the food in sequential steps instead of the usual regular appearance, where food is laid all at once, most often resulting to serving cold dishes. The “fork” became a customary utensil in dining. Containers and instruments in odd sizes and appearance were used by expert cooks for improved preparation of food.
History of French Cooking: Nouvelle Cuisine
Nouvelle Cuisine or New Cookery is considered a compromise between the old and new method of French dining. This is because of the changes in lifestyles not only of French people but the Western people as well. Classic French cuisine was time-consuming, not to mention, very costly. French during this time opted to settle for modest, simple and practical food.
French Cooking Course France News
Culinary Instructor Salvatore Rizzo Craves Baguettes in France, Bagels in Chelsea
Rizzo, breakfasting at De Gustibus. As owner-director of the De Gustibus cooking school , located inside Macy's, Salvatore Rizzo spends every night dining with world-class chefs — including Jacques Pépin, April Bloomfield, and Seamus Mullen, all on the docket for the upcoming season , which begins February 14. Of course, when Rizzo's not hanging out with world-class chefs at his cooking school ...
Read more...Top Eateries to Fall in Love
Cooking for your lover can be very romantic, but you probably prefer to spend quality time with your partner instead of the stove. When you want someone else to be in the kitchen, you need a romantic restaurant that offers just the right ambiance, service and food. We've selected these ideal spots for an unforgettable meal, be it a special occasion like an anniversary, Valentine's Day, or just a ...
Read more...Weekend Fare
Food-related events around New York.
Read more...Passionate chef Raymond Blanc cooks at last in home country
Zut alors! Can it be true? Celebrated Michelin star chef, Raymond Blanc, has never cooked professionally in France. Could it be that one of the planet’s greatest French cooks is about as French as cod, chips and mushy peas? Of course not.
Read more...British tycoon's bid to close 'smelly' chip stand near his flat
A British tycoon has asked a French court to shut down a chip stand near his flat in the plush ski resort of Val d'Isere, as he cannot stand the smell of cooking fat.
Read more...