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International Cooking 03 France
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Transcript of International Cooking 03 France
International Cooking: A Culinary Journey, 2E
Chapter 3France
International Cooking: A Culinary Journey:, 2EPatricia Heyman
2© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Romans (125BC to the late 400s)
Germans (from east) Celtics from Britain Vikings from Scandinavia
HistoryMany invaders from all sides
International Cooking: A Culinary Journey:, 2EPatricia Heyman
3© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
came to France to marry the future king, Henry II in 1533
brought fine Italian chefs introduced the Italian splendor in table setting
brought many new foods including broccoli, peas, artichokes, sauces
introduced fine pastries
Catherine de’ Medici of Italy
International Cooking: A Culinary Journey:, 2EPatricia Heyman
4© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
literally means “high cooking” began with Catherine de’ Medici reached perfection with Chef Georges Auguste Escoffier (1846–1935)
large, elaborate meals with numerous courses of rich foods
grand presentation of foods wine cellars beautiful serving pieces excellent service
Haute Cuisine
International Cooking: A Culinary Journey:, 2EPatricia Heyman
5© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
1789 end of great opulence and wealth for the aristocracy and extreme poverty for the lower class
France became independent introduction and proliferation of the restaurant
French Revolution
International Cooking: A Culinary Journey:, 2EPatricia Heyman
6© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
started with Fernand Point in the 1900s
transformed classic French dishes into healthier ones
this lighter cooking used less butter, fat, and cream
Nouvelle Cuisine
International Cooking: A Culinary Journey:, 2EPatricia Heyman
7© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Alps on the east and southeast form border with Switzerland and Italy
Pyrennes on southwest forms border with Spain
Topography
International Cooking: A Culinary Journey:, 2EPatricia Heyman
8© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Mediterranean Sea on south hot, dry summers and mild winters
olives, grapes, and a myriad of fruits and vegetables
Atlantic Ocean on west and northwest cooler climate seafood, apples, and many fruits and vegetables
International Cooking: A Culinary Journey:, 2EPatricia Heyman
9© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cooking Methods
braising deep-frying & sautéing boiling & poaching baking & roasting broiling
Use All Preparation Methods
International Cooking: A Culinary Journey:, 2EPatricia Heyman
10© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Regions
northwest coast, dairy country, orchards, and farmland
apples and calvados (apple brandy)
use lots of cream and butter, cheeses
Normandy
International Cooking: A Culinary Journey:, 2EPatricia Heyman
11© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
harsh climate simple and hearty food buckwheat, whole grains, pork, and seafood & shellfish, particularly oysters
crêpes
Brittany
International Cooking: A Culinary Journey:, 2EPatricia Heyman
12© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
north central region - Paris & surrounding countryside
soups - consommés, cream soups, thick purées
classic French onion soup with topping of cheese and bread
pâtés Brie cheese pomme frittes originated here
Ile de France
International Cooking: A Culinary Journey:, 2EPatricia Heyman
13© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
just east of central region produces much wine all types of mushrooms beef and pork mustards pork fat is the fat of choice boeuf bourguignon coq au vin escargot, snails prepared with garlic butter
Burgundy
International Cooking: A Culinary Journey:, 2EPatricia Heyman
14© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
the gastronomical capital of France
Lyon
International Cooking: A Culinary Journey:, 2EPatricia Heyman
15© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
northeast onion tart choucroute, a dish containing sauerkraut cooked with sausages and meats and accompanied by boiled potatoes
noodles, dumplings, and spaetzel pork charcuterie hearty German foods
Alsace and Lorraine
International Cooking: A Culinary Journey:, 2EPatricia Heyman
16© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
south tomatoes olives & olive oil garlic peppers anchovies many herbs goat cheeses
Provence
International Cooking: A Culinary Journey:, 2EPatricia Heyman
17© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
southwest high, rugged Pyrenees mountains
seafood pork tomatoes mild and spicy red peppers
Basque region
International Cooking: A Culinary Journey:, 2EPatricia Heyman
18© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cuisine
regional cookery simpler preparations used foods available within each region
Two Different Cuisines
International Cooking: A Culinary Journey:, 2EPatricia Heyman
19© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
classical cookery used by upper class and aristocracy
food and wine ranked as some of life’s greatest pleasures
marriage of sauces with dishes
International Cooking: A Culinary Journey:, 2EPatricia Heyman
20© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
father of French classical cuisine introduced symmetry and order to cooking balanced flavors and textures of foods within individual courses and throughout the meal
thought the entire meal must unite to form a pleasing, whole experience
created centerpieces from pastry materials that were replicas of the architectural masterpieces found throughout the world
wrote cookbooks with exact measurements
Marie-Antoine Careme (1784-1833)
International Cooking: A Culinary Journey:, 2EPatricia Heyman
21© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
known as “the king of chefs and the chef of kings”
credited with adapting classical cooking for the modern world
reorganized the kitchen, developing stations for kitchen personnel - assigned cooks to brigades or teams
initiated serving the meal in courses made all garnishes and centerpieces edible
reduced the size of menus wrote several cookbooks containing more than 5,000 recipes
Georges Auguste Escoffier (1846–1935)
International Cooking: A Culinary Journey:, 2EPatricia Heyman
22© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Each area specializes in grapes that grow best in that region.
They produce wine made with that type of grape.
French consume bread at every meal. To insure high quality, the government regulates bread standards. French create some of the finest wines and other spirits in the world.