Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 147
... chefs of the nineteenth cen- tury , and the Crockford Club under Louis Eustache Ude , former chef to Louis XVI . By 1890 , French and English restaurants had deteriorated to the point that the lamentations of gourmets strike a ...
... chefs of the nineteenth cen- tury , and the Crockford Club under Louis Eustache Ude , former chef to Louis XVI . By 1890 , French and English restaurants had deteriorated to the point that the lamentations of gourmets strike a ...
Page 156
... chef able to produce an exquisite dish of cardoons could call himself the first artist of Europe . Instead of two or three great chefs there was a host of capable ones . There was a greater variety of dishes , more inventiveness ; more ...
... chef able to produce an exquisite dish of cardoons could call himself the first artist of Europe . Instead of two or three great chefs there was a host of capable ones . There was a greater variety of dishes , more inventiveness ; more ...
Page 173
... chefs since except to become simpler and less rich . The king of chefs and chef of kings , Auguste Escoffier , can be credited with bringing true simplicity to haute cuisine . He was the most bemedaled chef of any epoch , awarded the ...
... chefs since except to become simpler and less rich . The king of chefs and chef of kings , Auguste Escoffier , can be credited with bringing true simplicity to haute cuisine . He was the most bemedaled chef of any epoch , awarded the ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
ROME | 38 |
THE DARK AND MIDDLE AGES | 58 |
Copyright | |
3 other sections not shown
Common terms and phrases
Alexandre Dumas almond almond milk Anacharsis Apicius asparagus Athenaeus baked banquet beans became beef birds boiled Book bread butter cabbage cheese chefs chicken chocolate coffee Columella cookbooks cooking cream cuisine cultivated dinner dishes drinking Dumas early eaten eating eggs Egyptians eighteenth century England English entremets Europe feast fifteenth figs fish flavor flour Forme of Cury fourth century B.C. France French fresh fruit garum gourmet Greece Greeks Greeks and Romans Grimod guests Hannah Glasse haute cuisine herbs honey household king kitchen Loeb Classical Library London Louis meal meat medieval menu Middle Ages milk mushrooms nineteenth century onions oysters Paris partridge pastry peas pepper pickled plant platter Pliny popular pork potato pounds recipes restaurants Reynière rich roasted Rome royal saffron salad salt sauce served sesterces seventeenth century sixteenth century soup spices stewed stuffed sugar Theophrastus truffles turkey vegetables verjuice vinegar wild wine wrote yolks