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He runs his YouTube channel in English to reach a wider audience, and promote French culinary culture abroad. Aïnouz is a self-taught cook with an electrical engineering background with experience in marketing. [6] [7] He debuted on YouTube in 2013. [7] His recipes for croissants and brioche were published by The Times in London in 2018. [8]
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
The cuisine of New Caledonia includes local Kanak, Melanesian, and traditional French cooking styles. [39] A notable local dish is bougna which is a stew composed of starches, taros, sweet potatoes, poingo bananas, yams, and is accompanied by local meat and cooked in coconut milk. [40] Seafood is also common including fish and lobster. [41]
Chef Jean-Pierre uploaded his first YouTube video on November 1, 2006, primarily for his friends and students. However, in 2020, he officially launched his YouTube channel, Chef Jean-Pierre Cooking School. [1] As of July 1, 2024, his channel exceeded 1.88 million subscribers with over 399 videos, and over 193.9 million views. [1]
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques, and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. [2]
Nineteenth-century French haute cuisine interacted with the development of fine dining in Britain. [5] French master chef, Jassintour Rozea (1721-1783) wrote several culinary books on haute cuisine (The Gift of Comus, 1752, and The Compleat Cook, Market Woman & Dairy Maid, 1756 - Library of Congress, USA) was also master chef to Charles Seymour ...
[n 1] A one-pot stew was a staple of French cooking, and the traditional recipe for poule-au-pot – also known as pot-au-feu à la béarnaise [7] – resembles that for pot-au-feu. [8] [n 2] One batch of pot-au-feu was maintained as a perpetual stew in Perpignan from the 15th century until World War II. [10]
A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.