Savoring the Past: The French Kitchen and Table from 1300 to 1789Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries. |
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Savoring the Past: The French Kitchen and Table from 1300 to 1789 Barbara Ketcham Wheaton No preview available - 1996 |
Savoring the Past: The French Kitchen and Table from 1300 to 1789 Barbara Ketcham Wheaton No preview available - 1996 |
Common terms and phrases
baked banquet beans bien black pepper Blegny boiled Bonnefons bouillon bourgeois bread broth butter cheese chicken chocolate chopped cloves cookbooks cookery coulis court cream cuisine Cuisinier moderne Cuisiniere bourgeoise culinary diners dishes Dons de Comus dough edition egg yolks eighteenth century engraving entremets festival fish flavor flour forcemeat France Francois French cooking French cuisine fruit garden garnish Georges Vicaire Gouberville haute cuisine herbs household Ibid ingredients Italian Jranfois kitchen La Varenne Louis XIV maitre d'hotel Massialot meal meat medieval Menagier Menon menus Mercure Galant mettez mixture mushrooms Nouvelle nouvelle cuisine Olivier de Serres orange oven Paris parsley pastry pastrycook Patissier pepper petit Pichon potage ragouts Randle Cotgrave recipes roast salt sauce scallions season Serres served sixteenth century slices soup Soupers spices style sugar sweet tablespoons Taillevent taste teaspoon truffles Varenne veal Veau vegetables Viandier Vicaire Vie privee d'autrefois wine