Auguste Escoffier

Techniques - Utensils Weights and measures Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines... Famous chefs Kitchens - Meals Wikibooks: Cookbook French cuisine is characterized by its extreme diversity. French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is reno ...

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• French cuisine - Diversity
• French cuisine - Ingredients
• French cuisine - Present-day food and drink in France
• French cuisine - Structure of meals
• French cuisine - Drink
• French cuisine - Divisions of restaurant cuisine
• French cuisine - Cuisine bourgeoise
• French cuisine - Cuisine du terroir
• French cuisine - Cuisine nouvelle
• French cuisine - Today
• French cuisine - Foreign cuisines
• French cuisine - Notable dishes
• French cuisine - Famous French dishes
• French cuisine - Quick food
• French cuisine - Common canned food
• French cuisine - Common salty pies
• French cuisine - Famous but untypical dishes
• French cuisine - Desserts
• French cuisine - Specialties by region/city
• French cuisine - Un-French dishes

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Traditionally, each region of France have their own distinctive cuisine: Cuisine from northwest France uses butter, cream (crème fraîche), and apples; Cuisine from southeast France uses olive oil, herbs, and tomatoes; Cuisine from southwest France uses duck fat, foie gras, porcini mushrooms (cèpes), and gizzards; Cuisine from northern France uses potatoes, porks, endive and beer, and shows Flemish cuisine influences. Cuisine from eastern France uses lard, sausages, beer, and sauerkraut, ...

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French cuisine, French cuisine - Diversity, French cuisine - Ingredients, French cuisine - Present-day food and drink in France, French cuisine - Structure of meals, French cuisine - Drink, French cuisine - Divisions of restaurant cuisine, French cuisine - Cuisine bourgeoise, French cuisine - Cuisine du terroir, French cuisine - Cuisine nouvelle, French cuisine - Today, French cuisine - Foreign cuisines, French cuisine - Notable dishes, French cuisine - Famous French dishes, French cuisine - Quick food, French cuisine - Common canned food, French cuisine - Common salty pies, French cuisine - Famous but untypical dishes, French cuisine - Desserts, French cuisine - Specialties by region/city, French cuisine - Un-French dishes

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A cookbook contains information on cooking, and a list of recipes. It may also contain information on ingredient origin, freshness, selection and quality, e.g. the Slow Food movement's ark of taste criteria. While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steamed foods, and grilled foods). Both styles of cookbook have additional recipe groupings such as soups, sweets. Famous cookbooks from ...

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A toque (pronounced /tok/; for /tuk/ see "Canadian variant" below) is a type of hat with a narrow brim or no brim at all. They were popular from the 13th to the 16th century in Europe, especially France. Toque - Etymology. Word known in English kind since 1505, from Medieval French toque (15th century), presumably from the old Spanish toca "woman's headdress," possibly from Arabic *taqa, from Old Persian taq "veil, shawl." Toque - Culinary use. A t ...

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• Toque - Etymology
• Toque - Culinary use
• Toque - Justice
• Toque - Academic
• Toque - Heraldry
• Toque - Sports
• Toque - Canadian variant

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French regional cuisine uses locally-grown vegetables. Let us cite: potatoes green beans carrots leeks turnips aubergines (eggplants in American English) courgettes (zucchini in American English) Mushrooms such as Champignons de Paris, oyster mushrooms (pleurotes), Porcinis (bolets and cèpes), truffles, and other mushrooms, in order of increasing rarity and price. Common fruits include: oranges tomatoes tangerines peaches ...

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French cuisine, French cuisine - Diversity, French cuisine - Ingredients, French cuisine - Present-day food and drink in France, French cuisine - Structure of meals, French cuisine - Drink, French cuisine - Divisions of restaurant cuisine, French cuisine - Cuisine bourgeoise, French cuisine - Cuisine du terroir, French cuisine - Cuisine nouvelle, French cuisine - Today, French cuisine - Foreign cuisines, French cuisine - Notable dishes, French cuisine - Famous French dishes, French cuisine - Quick food, French cuisine - Common canned food, French cuisine - Common salty pies, French cuisine - Famous but untypical dishes, French cuisine - Desserts, French cuisine - Specialties by region/city, French cuisine - Un-French dishes

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Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the fin ...

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• Béchamel sauce - Ingredients

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Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. He was the principal originator of the simplified but refined style of cooking known as classical cuisine, the high art of French cooking. Known as "chef of kings and king of chefs," he is often thought of as the first celebrity chef. Marie-Antoine Carême - Influence. In his first significant position, Carême worked as the chef de cuisine to the French diplomat and gourmet the duc de Talleyrand-P ...

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• Marie-Antoine Carême - Influence
• Marie-Antoine Carême - Biography
• Marie-Antoine Carême - Major works
• Marie-Antoine Carême - External reference
• Marie-Antoine Carême - Notes

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French cuisine - Famous French dishes. French breads Blanquette de veau Boeuf a la mode Coq au Vin (rooster simmered in wine) Cheeses Lamb Navarin Oysters are generally eaten raw; cooking oysters is uncommon. Pot-au-feu, a kind of beef stew. Steak au poivre Souffle French cuisine - Quick food. The following dishes can generally be ordered in brasseries: Steak frites ...

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French cuisine, French cuisine - Diversity, French cuisine - Ingredients, French cuisine - Present-day food and drink in France, French cuisine - Structure of meals, French cuisine - Drink, French cuisine - Divisions of restaurant cuisine, French cuisine - Cuisine bourgeoise, French cuisine - Cuisine du terroir, French cuisine - Cuisine nouvelle, French cuisine - Today, French cuisine - Foreign cuisines, French cuisine - Notable dishes, French cuisine - Famous French dishes, French cuisine - Quick food, French cuisine - Common canned food, French cuisine - Common salty pies, French cuisine - Famous but untypical dishes, French cuisine - Desserts, French cuisine - Specialties by region/city, French cuisine - Un-French dishes

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French cuisine - Un-French dishes. The following dishes may be thought of as French but really are not. Crème brûlée, actually invented in England, or perhaps in Spain. Crepes Suzette invented in the United States of America by a French chef. Peach Melba invented in the England by Escoffier for an Australian diva. ...

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French cuisine, French cuisine - Diversity, French cuisine - Ingredients, French cuisine - Present-day food and drink in France, French cuisine - Structure of meals, French cuisine - Drink, French cuisine - Divisions of restaurant cuisine, French cuisine - Cuisine bourgeoise, French cuisine - Cuisine du terroir, French cuisine - Cuisine nouvelle, French cuisine - Today, French cuisine - Foreign cuisines, French cuisine - Notable dishes, French cuisine - Famous French dishes, French cuisine - Quick food, French cuisine - Common canned food, French cuisine - Common salty pies, French cuisine - Famous but untypical dishes, French cuisine - Desserts, French cuisine - Specialties by region/city, French cuisine - Un-French dishes

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Schematically, French restaurant cuisine can be divided into: French cuisine - Cuisine bourgeoise. Cuisine bourgeoise, which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. This type of cooking includes the rich, cream-based sauces and somewhat complex cooking techniques that many people associate with French cuisine. At the 'top end' of this category is what is known as haute cuisine, a highly comple ...

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French cuisine, French cuisine - Diversity, French cuisine - Ingredients, French cuisine - Present-day food and drink in France, French cuisine - Structure of meals, French cuisine - Drink, French cuisine - Divisions of restaurant cuisine, French cuisine - Cuisine bourgeoise, French cuisine - Cuisine du terroir, French cuisine - Cuisine nouvelle, French cuisine - Today, French cuisine - Foreign cuisines, French cuisine - Notable dishes, French cuisine - Famous French dishes, French cuisine - Quick food, French cuisine - Common canned food, French cuisine - Common salty pies, French cuisine - Famous but untypical dishes, French cuisine - Desserts, French cuisine - Specialties by region/city, French cuisine - Un-French dishes

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For French people, cooking is part of culture, and cooking and good food are well appreciated. The French generally take a high pride in the cuisine of their country, and some, particularly in the older generations, are reluctant to experiment with foreign dishes. French cuisine - Structure of meals. The normal meal schedule begins by a light breakfast in the morning, generally consisting of: bread with jam and butter spreads (tartines), often replaced nowadays by breakfast cereals,

Foreign cuisines popular in France include: Dishes from the former French colonies in North Africa, especially couscous, are found everywhere in France due to the large number of immigrants of North African origin. Italian food, more particularly pizza and pasta (especially in Nice and the rest of the Cote d'Azur, which has a large Italian population) Vietnamese and Chinese food. Chinese restaurants are fairly commonplace. Turkish food, especially Döner kebab, called sandwich grec (Greek sandwich) in ...

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French cuisine, French cuisine - Diversity, French cuisine - Ingredients, French cuisine - Present-day food and drink in France, French cuisine - Structure of meals, French cuisine - Drink, French cuisine - Divisions of restaurant cuisine, French cuisine - Cuisine bourgeoise, French cuisine - Cuisine du terroir, French cuisine - Cuisine nouvelle, French cuisine - Today, French cuisine - Foreign cuisines, French cuisine - Notable dishes, French cuisine - Famous French dishes, French cuisine - Quick food, French cuisine - Common canned food, French cuisine - Common salty pies, French cuisine - Famous but untypical dishes, French cuisine - Desserts, French cuisine - Specialties by region/city, French cuisine - Un-French dishes

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The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth forward by Justus von Liebig, a German chemist and food scientist, around 1850[1]. The notion was embraced by contemporary cooks and authors including Auguste Escoffier. Simple experimentation can test the theory: cook two similar cuts of meat, searing one first and not the other. Weigh the end results to see which loses more ...

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Searing, Searing - Sealing in the juices, Searing - Notes

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Famed Swiss hotelier César Ritz opened the hotel on May 24, 1906. The building is neoclassical in the Louis XVI manner, built during the Belle Époque to resemble a stylish Parisian block of flats, over arcades that consciously evoked the Rue de Rivoli. Its architects were Charles Mewès, who had previously designed Ritz's Hôtel Ritz Paris, and Arthur Davis, with engineering collaboration by the Swedish engineer Sven Bylander. It was the first hotel in the country to offer every room a private bathroom, and was the first substa ...

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Ritz Hotel, Ritz Hotel - History, Ritz Hotel - Facilities, Ritz Hotel - External link

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Sauces in French cuisine date back to Medieval times. There were hundreds of sauces in the lore. In 'classic' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine. In the 19th century, the chef Antoine Carême classified sauces into four families, each of which was based on a mother sauce. Carême's four mother sauces were: Allemande Béchamel is based on flour and milk Espagnole is based on brown stock, beef etc. Velouté is bas ...

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Sauce, Sauce - Sauces in French cuisine, Sauce - Sauces in other cuisines, Sauce - Sauce variations, Sauce - Examples of sauces

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The façade was designed by Jules Hardouin Mansart, the creator of the "mansard" roof. Converted to a luxury hotel by César Ritz, it opened on June 1, 1898. Together with the culinary talents of minority partner Auguste Escoffier, César Ritz made the hotel synonymous with opulence, service, and fine dining. As a testament to this it is the only hotel in Paris to hold an Imperial Mark. The Hôtel Ritz consists of the Vendôme and the Cambon buildings with rooms facing Place Vendôme and on the opposite side, rooms overlooking its fam ...

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Hôtel Ritz Paris, Hôtel Ritz Paris - History, Hôtel Ritz Paris - The hotel in fiction, Hôtel Ritz Paris - External link

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Carême's life is the amazing story of a rise from a life of abject poverty with no social connections to employment in several of the grandest courts and dining rooms in Europe. Born in Paris and abandoned there by destitute parents in 1792 at the height of chaos of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous pâtissier with a shop near the Palai ...

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Marie-Antoine Carême, Marie-Antoine Carême - Influence, Marie-Antoine Carême - Biography, Marie-Antoine Carême - Major works, Marie-Antoine Carême - External reference, Marie-Antoine Carême - Notes

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A toque blanche is a tall, round,starched, white, pleated hat worn by chefs, although the "blanche" is nearly always dropped. The term literally means "white hat" in French. The many folds on a chef's toque are believed to signify the many ways that an egg can be cooked. Many toques have exactly 100 pleats. The toque most likely originated as the result of the gradual evolution of head coverings worn by cooks throughout the centuries. Their roots are sometimes traced to the casque a meche (stocking cap) worn by French ch ...

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Toque, Toque - Etymology, Toque - Culinary use, Toque - Justice, Toque - Academic, Toque - Heraldry, Toque - Sports, Toque - Canadian variant

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List of French people - A. Isabelle Adjani Renée Adorée Anouk Aimée Arletty Antonin Artaud Fanny Ardant Jeanne Aubert Jean-Pierre Aumont Claude Autant-Lara Daniel Auteuil Charles Aznavour List of French people - B-C. Brigitte Bardot Emmanuelle Béart Jean-Paul Belmondo Charles Berling Sarah Bernhardt Suzanne Bianchetti ...

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List of French people, List of French people - Actors/actresses, List of French people - A, List of French people - B-C, List of French people - D-L, List of French people - M-V, List of French people - Architects, List of French people - Authors, List of French people - A, List of French people - B, List of French people - C-E, List of French people - F-J, List of French people - L, List of French people - M-N, List of French people - P-R, List of French people - S-Z, List of French people - Aviators, List of French people - Business, List of French people - Chefs, List of French people - Colonial administrators, List of French people - Composers, List of French people - Criminals, List of French people - Dancers, List of French people - Economists, List of French people - Fashion, List of French people - Fictional characters, List of French people - Filmmakers, List of French people - Humorists, List of French people - Monarchs, List of French people - Musicians singers, List of French people - Painters, List of French people - Philosophers, List of French people - Politicians, List of French people - Popes, List of French people - Resistance workers, List of French people - Scientists, List of French people - A-C, List of French people - D-M, List of French people - P-V, List of French people - Sculptors, List of French people - Social Activists, List of French people - Soldiers, List of French people - Sports people, List of French people - Theologians, List of French people - Others

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The Ritz's most famous facility is the Palm Court, an opulently decorated cream-colored Louis XVI setting for the world-famous institution that is "Tea at the Ritz", (though, strictly speaking, Tea at the Savoy is the original version) once frequented by King Edward VII, Charlie Chaplin, Sir Winston Churchill, Charles de Gaulle, Noel Coward, Judy Garland, Evelyn Waugh, and Queen Elizabeth, the Queen Mother. The Rivoli Bar, built in the Art Deco style, was designed in 2001 by interior designer Tessa Kennedy. A table at the Restaurant still needs to be booked weeks in advance. The hotel has two private dining rooms, the Marie ...

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Ritz Hotel, Ritz Hotel - History, Ritz Hotel - Facilities, Ritz Hotel - External link

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