History Of French Cuisine, The French Revolution And Famous French Culinary Chefs

French cuisine was prepared by ill tempered French chefs, who were very picky about their food, and these French chefs incorporated overly rich sauces to accompany the food, plus the preparation of food dishes had to be perfect. However, today’s preference is more about the taste and texture of the food. French chefs of today produce cuisine that is artistically arranged on the plate, and contains a wonderful mix of smells, textures, and flavors. France’s rich cuisine and their constant love affair with food is one of modern France’s greatest treasures.

French cuisine has evolved from many centuries of political change and social events. In the Middle Ages chefs like Guillaume Tirel, alias Taillevent was a cook to the Court of France at the time of the first Valois kings. Guillaume Tirel was head chef or queux to Philip VI and later to the Dauphin de Viennois, who prepared lavish banquets for the upper class with ornate and heavily seasoned food. Le Viandier is a famous cookery book which Guillaume Tirel wrote which was influential on French cuisine and medieval cuisine in northern France.

In the year 1789, “The French Revolution” era, and lasting over 10 years was a period of political and social upheaval in the history of France. French cusine evolved towards fewer spices and increased usage of many types of herbs. These refined techniques in French cooking beginning with François Pierre La Varenne, author of “Le cuisinier françois”, the founding text of modern French cuisine, and which established the foundation for what would become one of the basics of French cooking. French cusine developed further with the famous chef and personality of Napoleon Bonaparte, which influenced the culinary future of France, plus other dignitaries, Marie-Antoine Carême.

Antoine Careme well known as the “King of Chefs and the Chef of Kings,” and in Paris, in the 19th century, Careme became the father of “haute cuisine” which is the high art of French cooking. French statesman and Diplomat Talleyrand-Perigord, the future King George IV, Czar Alexander I, and James Rothschild a powerful banker, Careme was the Chef to these world leaders and aristocrats. Careme is well known for his famous writings on the art of cooking, included in the writings is the famed “The Art of French Cooking” or L’Art de la Cuisine Francaise. The masterpiece contains volumes of information and knowledge on the history of French cooking.

French cuisine was codified by George Auguste Escoffier, who in the late 19th and early 20th century modernized Careme’s elaborate style of cuisine by his ingenious simplification of the food, and Escoffier became the modern version of haute cuisine. Haute cuisine meaning “high cooking” in French or grande cuisine. In North America, haute cuisine refers to the cooking of the grand restaurants and hotels, which is characterised by elaborate preparations and presentations. Until the 1970s, this cuisine was defined by the French phrase cuisine classique, and was supplanted by nouvelle cuisine. Today, haute cuisine is not defined by any particular style.

However, George Auguste Escoffier’s culinary work was missing a lot of the regional character of foods and cooking that was found in the provinces of France. Gastro Tourism and the Guide Michelin or Le Guide Michelin, which is a series of annual guide books published by Michelin for over a dozen countries, helped bring people of France and the world to the countryside of France during the 20th century and beyond, to experience the taste and smells of this rich bourgeois and peasant cuisine of France.

In the southwestern part of France, Basque cuisine, referring to the typical food dishes and cooking ingredients of the cuisine of the Basque people, and has been a large influence over this type of French cuisine. The food dishes and ingredients various from region to region, but many significant regional dishes have become both regional and national. Today, various dishes that once were regional, however, have proliferated in different variations across France. Wine and cheese are also HUGH parts of the French cuisine, regionally and nationally, playing different roles both with their many variations and the “Vins d’Appellation d’Origine Contrôlée”, or AOC wines, officially recognized. (regulated appellation)

Around the world centuries later, among connoisseurs of French cuisine, gourmet innovations which have been brought forth by both the French Revolution and the glorious conquests of “Empereur des Francais Napoléon I”, have not lost their appeal and popularity, and Napoléon Pastries as an example, Napoléons are served today.

By: James M Murray

Culinary Arts And The Famous Chefs Of History Like Careme, Escoffier, Ranhofer And Julia Child

The French have been the leaders and are recognized as the innovators in the culinary arts scene since the beginning of time, and most of the famous chefs in history are French. The well known and famous chefs that are not French, nevertheless, are trained in the art of cooking with the classical French style.

Antoine Careme well known as the “King of Chefs and the Chef of Kings,” and who began as an abandoned child. It was Paris, in the 18th century, where Antoine Careme was left alone at the door step of a restrauteur, and became the father of “haute cuisine” in the 19th century which is the high art of French cooking. French statesman and Diplomat Talleyrand-Perigord, the future King George IV, Czar Alexander I, and James Rothschild a powerful banker, Careme was the Chef to these world leaders and aristocrats. Careme is well known for his famous writings on the art of cooking, included in the writings is the famed “The Art of French Cooking” or L’Art de la Cuisine Francaise. The masterpiece contains five volumes of information and knowledge on the history of French cooking, table settings, menu planning, recipes in the hundreds, and much more.

George Auguste Escoffier, who is also French, in the late 19th and early 20th century modernized Careme’s elaborate style of cuisine by his ingenious simplification of the food. With partner Cesar Ritz, and as a chef George Auguste Escoffier lent his culinary skills and talents to open the Carlton and Ritz hotels, and on the German Passenger Liner (Imperator) , 1913, went on to impress passengers such as Kaiser William II of Germany who was the last German Emperor and King of Prussia. The Peach Melba is a classic dessert, invented in 1892 or 1893 by chef Auguste Escoffier, and Escoffier created this famous treat for Australian singer Nellie Melba. Escoffier is well known for such famous treats as Peach Melba. Escoffier wrote volumes on the art of cooking, but within the commercial kitchens, Escoffier was largely responsible as the mover and shaker in the improvement of the working conditions. Escoffier was a stickler for cleanliness, and Escoffier demanded the same cleanliness from the working staff. Escoffier was also against any type of swearing or violence from his workers and all these types of behaviour was forbidden, and at the time swearing or violence was common in the kitchens among apprentices and older cooking staff.

The grandson of a chef, and a restrauteur’s son, Charles Ranhofer will go down in history as one of great chefs, and the very first French chef to bring the style and grandeur of France’s cuisine to North America. Charles Ranhofer was the head chef, and ran its kitchens at the famous Delmonico’s Restaurant in New York for over 30 years. Charles Ranhofer culinary creatations such as Baked Alaska and Lobster Newburg, plus many others were introduced and served to a host of foreign dignitaries, President Andrew Johnson, President U.S. Grant and Charles Dickens, among others.

One of the most famous and gifted chefs of all time is not French, her name is Julia Child and she is an American, author, and television personality, who introduced French cuisine and cooking techniques to the American mainstream, through her television programs and many cookbooks. Mastering the Art of French Cooking is one of the more famous cookbooks that Julia Child wrote in 1961, and with the series The French Chef, showcasing her sui generis television persona, which started in 1963.

Born in California, and at the age of 34 Julia Child started her cooking career, and a move to France where she had her grand epiphany, a sudden realization that good food is more than mashed potatoes and roast beef. Julia Child enrolled and got a culinary arts education at the esteemed Cordon Bleu cooking school in Paris. Later, with two partners, Julia Child wrote the cookbook “Mastering the Art of French Cooking”, and became the very first “celebrity chef” with more cookbooks, television programs, newspaper columns, and magazine articles. She received the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003. Julia Child also received honorary doctorates from Harvard University, her alma mater Smith College, and several other universities. Julia Child brought to North America exquisite French cuisine as much with her “have-a-good-time” attitude toward the art of cooking as she did with her cooking skill, talent and expertise.

To all of these great chefs who have turned cooking into a real art form, and for their incredible talents, giftedness and tireless contributions to cooking, everybody owes a Hugh debt.

By: James M Murray

Here Comes A Food-Ie! New York’s Culinary Tour

Most of the people we come across in New York end up settling for their meals in Mc Donald’s, or just another Subway joint. We came across of the reputation that New York has in the other parts of the world of corporate retail hub, and it’s a fact that everyone shall know (especially if you are coming to this part of the world) that New York is so much more! New York is a veritable smorgasbord of many cultures from all parts of the worlds, but many tourists who come across this city confusedly direct themselves to only retail chains. To break the barrier, we suggest you to take a culinary tour of New York City. This culinary tour guides you towards the most exotic parts of the city, with authentic foods from almost all parts of the world, be it India, China, or Italy.

There are various package for one to chose and as one goes for it, he is guided to different localities in New York, makes you stroll and shop at some chosen shops and markets, and finally a grand meal at some ethnic restaurant. It’s like having a friend who could make you see the best that you can in this city. Various tours include Little Italy and China Town, where one can enjoy a feast not just for stomach, but also for the eyes. House ware Chinese and Italian stores are visited, and authentic food is served. There are other striking packages as well which include Lower East Side and China Town, Astoria, Jackson Heights, and Sunset Park.

Many tourists who visit East Village Apartments take this great tour, and are always happy with the experience. Many say that such great food makes them want to sleep with pleasure, and that’s exactly when East Village Apartments makes sure that you get the best of sleep in our comfortable suites and lodges, that too at Manhattan rentals. Have a happy food experience!

By Aman Saluja

The History Of Cilantro And Its Culinary Uses

You might wonder why some recipes call for cilantro and others call for coriander. Maybe you have seen the two labels in the supermarket and are wondering what the difference is between these herbs. Cilantro and coriander actually come from the same plant. So, what is cilantro exactly and what is coriander?

The herb cilantro is an herb that is quite versatile and is actually part of the carrot family. You can use it either fresh or dried and it has a very tasty flavor along the line of citrus. The spice, coriander, actually comes from the coriander plant and they are harvested and then dried to be used later. The leaves and stems of the plant are what are known as the herb cilantro.

For many years, cilantro has been used for cooking and baking; in fact, even the ancient Egyptians used it. There are Egyptian writings that mention coriander seeds and the seeds have also been found in ancient Egyptian tombs as well.

Some stores sell Mexican parsley and this looks like cilantro. In fact, it is the same herb and coriander, Mexican parsley, and cilantro all come from the same plant. Cilantro is very versatile in Mexican cooking and Caribbean cooking, the same way as parsley is used in many American recipes.

You can find cilantro in almost any supermarket, located in the produce section. Cilantro is sold in a bunch and is tied up similar to the way that parsley is. Of course, it is fairly easy to differentiate between parsley and cilantro by smelling them or by taking a close look at the leaves. Cilantro has wider leaves than parsley does and it also has a more distinct scent as well.

Cilantro is a herb, which is used, in a lot of different salsas, sauces, dips, and dressings. Some Chinese recipes use Chinese parsley, which is the same herb as cilantro. Cilantro is often added to Asian recipes and is very aromatic when used in salads. This herb is used in many different ethnic cuisines and complements many types of recipes. Likewise, coriander can be used in everything from stews to curries.

If you buy cilantro and bring it home, you should rinse it and shake off the excess water, then put it in a glass of water with just the stems below the water. Cover the leaves with a plastic bag. This is much better than drying the cilantro because it preserves the flavor and it will keep for about a week. If you live somewhere very hot, you can store the cilantro on the top shelf of the refrigerator.

Once you are ready to use the cilantro, you will want to use a pestle or a mortar to crush the leaves, which then helps to release the wonderful flavor of the cilantro. When you want to use the herb for cooking, make sure that you add it to the dish at the very end, since cilantro has a very delicate nature that does not do well with heat.

By: KC Kudra..