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The fourth extant version is in the Bibliothèque Mazarine (Paris) and also dates to the 15th century. There was a fifth version from the 15th century in Saint-Lô , in the Archives de la Manche. It was mentioned by Jérôme Pichon and Georges Vicaire in their 1892 monograph, Le Viandier ; [ 3 ] however, the Saint-Lô manuscript was destroyed ...
Ann Cook used the platform of her 1754 book Professed Cookery to launch an aggressive attack on The Art of Cookery. [17] The Art of Cookery was a bestseller for a century after its first publication, making Glasse one of the most famous cookbook authors of her time. [18] The book was "by far the most popular cookbook in eighteenth-century ...
Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it is no longer with the establishment. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of "national dish". In many cases, restaurants will base their menu development ...
The method often requires cooking times up to 24 hours. [4] [5] Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects of this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and ...
The New York Times called the book "a masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty" and a work "dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions." [2]
Spry was a brand of vegetable shortening produced by Lever Brothers starting in 1936. It was a competitor for Procter & Gamble's Crisco, and through aggressive marketing through its mascot Aunt Jenny had reached 75 percent of Crisco's market share.
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.