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Episode 413…
A Revolution in Taste: The Rise of French Cuisine, 1650-1800Modern French habits of cooking, eating, and drinking were born in the Ancien Regime, radically breaking with culinary traditions that originated in a... Read More >
Posted: August 21st, 2010 under French Cuisine.
Comments: 15
The World War 2 Cemetery at Bayeux, Normandy, France. No music added to distract from the peace, quite and tranqility of the place. Spend a few moments reflecting and paying your respects….
Secret Weapons Over Normandy (Prima's Official Strategy Guide)Join the Secret Battle Posted: August 19th, 2010 under Normandy Videos.
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the basic sauce for all white cream sauces for poultry, 3 1/2 Tab. butter mixed with 7 Tab flour for the roux to thicken 1 qt of fresh chicken stock…
Mastering the Art of French Cooking, Vol. 1Revised edition of the classic cookbook, originally published in 1961.
Posted: August 16th, 2010 under French Cuisine.
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For 1 cup of caramel. Difficulty: easy. Ingredients: 1 cup of granulated sugar, 1/2 cup of water Preparation: 1.Mix water and sugar in a pot. 2.Heat the mixture in the pot by stirring regularly (without any utensil). The sugar should be well moistened with water to facilitate even cooking. 3.When the water boils the syrup becomes clear. After a while the caramel becomes colored. Select the color o…
The Fundamental Techniques of Classic CuisineIn 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined clas... Read More >
Posted: August 9th, 2010 under French Cuisine.
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*** For recipe updates subscribe here and for a few of my musings on food and life visit my website at *** My mum used to make this for me all the time as a kid – probably because its was the best way to disguise vegetables. This is a classic provencal style dish and is the perfect accompaniment to fish for a healthy meal……
Simple French Cooking: The very best of a classic cuisine made easy, with 200 delicious and authentic dishes shown step by step in more than 800 photographsFrance has a culinary tradition that is the most renowned in the world--from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast.
Posted: July 20th, 2010 under French Cuisine.
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My recipes:
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home CookingFirst published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bi... Read More >
Posted: June 14th, 2010 under French Cuisine.
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Lyonnaise Potatoes recipe. This simple recipe for potatoes with onions and parsley is a quick and easy way of creating an original potato dish. For 1000′s more How-To videos visit: To become a fan of VideoJug on Facebook, click here
Arnaud's Restaurant Cookbook: New Orleans Legendary Creole CuisineTaking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 beg... Read More >
Posted: June 4th, 2010 under French Cuisine.
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Episode 47…
Simple French Cooking: The very best of a classic cuisine made easy, with 200 delicious and authentic dishes shown step by step in more than 800 photographsFrance has a culinary tradition that is the most renowned in the world--from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast.
Posted: May 30th, 2010 under French Cuisine.
Comments: none
Episode 396…
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home CookingFirst published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bi... Read More >
Posted: May 18th, 2010 under French Cuisine.
Comments: none
Happy Mothers Day! (better late than never right?) On Saturday we went to the farmers market and got some outstanding strawberries. I decided that I wanted to have strawberry cream cheese crepes for breakfast so, I made some and decided to take you along for the ride. These can be made for breakfast, brunch, dessert or any time you want an amazing, elegant yet simple something for that someone spe…
Accounting for Taste: The Triumph of French CuisineFrench cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Tas... Read More >
Posted: May 12th, 2010 under French Cuisine.
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