The Fictioning Horror Sale
 
 

Recently Viewed clear list


Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
  1. $16.77 Sale Hardcover add to wish list

    Love Me Back

    Merritt Tierce 9780385538077

spacer

This item may be
out of stock.

Click on the button below to search for this title in other formats.


Check for Availability
Add to Wishlist

Haute Cuisine: How the French Invented the Culinary Profession

Haute Cuisine: How the French Invented the Culinary Profession Cover

 

Synopses & Reviews

Publisher Comments:

Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world, observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.

For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world.

One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servantsto masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine.

Eager to prove their good taste, the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child.

The French influence on the world of cuisine and culture is a story of food as status symbol. Tell me what you eat, the great gastronome Brillat-Savarin wrote, and I will tell you who you are. Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit

Book News Annotation:

Viewing the film may help readers understand Trubek's obsession with French cuisine as the foundation of modern fine dining. There is something special, even sacred, to those who cook or enjoy fine foods that sets French cuisine apart. This book traces the roots of this elite gastronomic tradition through the evolution of French chef from household servant to respected professional. It reflects on the ultimate spread of French cuisine throughout the world, and how it remains the pinnacle of fine dining experiences even today. The author holds a Ph.D. in anthropology and teaches at the New England Culinary Institute.
Annotation c. Book News, Inc., Portland, OR (booknews.com)

Synopsis:

"Haute Cuisine" profiles the great chefs of the 19th century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. 13 illustrations.

Description:

Includes bibliographical references (p. [163]-171) and index.

Product Details

ISBN:
9780812235531
Subtitle:
(how the French invented the culinary profession )
Publisher:
University of Pennsylvania Press
Location:
Philadelphia :
Subject:
General
Subject:
French
Subject:
Cookery, french
Subject:
History
Subject:
Gastronomy
Subject:
Regional & Ethnic - French
Series Volume:
168-99
Publication Date:
c2000
Binding:
Trade Cloth
Language:
English
Illustrations:
Yes
Pages:
xi, 178 p.
Dimensions:
9.57x6.29x.72 in. 1.08 lbs.

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking

Haute Cuisine: How the French Invented the Culinary Profession
0 stars - 0 reviews
$ In Stock
Product details xi, 178 p. pages University of Pennsylvania Press - English 9780812235531 Reviews:
"Synopsis" by , "Haute Cuisine" profiles the great chefs of the 19th century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. 13 illustrations.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.