High Cuisine
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Haute Cuisine
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Author : Amy B. Trubek
language : en
Publisher: University of Pennsylvania Press
Release Date : 2000-12-04
Haute Cuisine written by Amy B. Trubek and has been published by University of Pennsylvania Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-12-04 with Business & Economics categories.
"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!
The Perfectionist
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Author : Rudolph Chelminski
language : en
Publisher: Penguin
Release Date : 2005-05-19
The Perfectionist written by Rudolph Chelminski and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-05-19 with Cooking categories.
An unforgettable portrait of France’s legendary chef, and the sophisticated, unforgiving world of French gastronomy Bernard Loiseau was one of only twenty-five French chefs to hold Europe’s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February 2003. TheGaultMillau guidebook had recently dropped its ratings of Loiseau’s restaurant, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Journalist Rudolph Chelminski, who befriended Loiseau three decades ago and followed his rise to the pinnacle of French restaurateurs, now gives us a rare tour of this hallowed culinary realm. The Perfectionist is the story of a daydreaming teenager who worked his way up from complete obscurity to owning three famous restaurants in Paris and rebuilding La Côte d’Or, transforming a century-old inn and restaurant that had lost all of its Michelin stars into a luxurious destination restaurant and hotel. He started a line of culinary products with his name on them, appeared regularly on television and in the press, and had a beautiful, intelligent wife and three young children he adored—Bernard Loiseau seemed to have it all. An unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards, The Perfectionist vividly depicts a man whose energy and enthusiasm won the hearts of staff and clientele, while self-doubt and cut-throat critics took their toll.
The Last Days Of Haute Cuisine
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Author : Patric Kuh
language : en
Publisher: Viking Adult
Release Date : 2001
The Last Days Of Haute Cuisine written by Patric Kuh and has been published by Viking Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Gastronomy categories.
Food writer Kuh brings readers inside the high-stakes business of high-end restaurants through untold anecdotes, legendary cooks and bright young stars, along with his own reminiscences and reflections. From Julia Child to James Beard, Kuh whips up a feast of gastronomic history.
The Cultivation Of Taste
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Author : Christel Lane
language : en
Publisher: OUP Oxford
Release Date : 2014-02-14
The Cultivation Of Taste written by Christel Lane and has been published by OUP Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-14 with Business & Economics categories.
After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
The Last Days Of Haute Cuisine
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Author : Patric Kuh
language : en
Publisher: Viking Adult
Release Date : 2001
The Last Days Of Haute Cuisine written by Patric Kuh and has been published by Viking Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Gastronomy categories.
Food writer Kuh brings readers inside the high-stakes business of high-end restaurants through untold anecdotes, legendary cooks and bright young stars, along with his own reminiscences and reflections. From Julia Child to James Beard, Kuh whips up a feast of gastronomic history.
At The Chef S Table
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Author : Vanina Leschziner
language : en
Publisher: Stanford University Press
Release Date : 2015-06-03
At The Chef S Table written by Vanina Leschziner and has been published by Stanford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-03 with Social Science categories.
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
High Cuisine
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Author : Barbara Lamb
language : en
Publisher:
Release Date : 1997
High Cuisine written by Barbara Lamb and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cooking (Marijuana) categories.
Shefzilla
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Author : Stewart Woodman
language : en
Publisher: Borealis Books
Release Date : 2010-10
Shefzilla written by Stewart Woodman and has been published by Borealis Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10 with Cooking categories.
Boost your cooking credentials with help from Shefzilla (a.k.a. Stewart Woodman), whose time-tested recipes that will bring repeat customers to your table.
Cuisine And Empire
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Author : Rachel Laudan
language : en
Publisher: Univ of California Press
Release Date : 2015-04-03
Cuisine And Empire written by Rachel Laudan and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-03 with Cooking categories.
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
The Last Days Of Haute Cuisine
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Author : Patric Kuh
language : en
Publisher:
Release Date : 2002-02
The Last Days Of Haute Cuisine written by Patric Kuh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02 with categories.
The story of the liberation of ethnic cuisine and what happened when haute cuisine came to America and its elitist principles met our populist beliefs. Traces the evolution of the 1941 opening of Le Pavillon to rest. such as Le Cirque, Spago, and Danny Meyer's Union Square group. Brings us inside this high-stakes business through its untold anecdotes, its legendary cooks and bright new stars. Old-timers from Le Pavillon recount the rise, glory, and fall of Henri Soule. Chez Panisse originals tell how the Berkeley counterculture propelled its creation. Here are the personalities, the visionaries, and the writers -- from Julia Child to M.F.K. Fisher to James Beard -- who created our modern gastronomic world.