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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]
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]
A bouquet garni is a French cooking technique that translates to "garnished bouquet." It's basically just a parcel of herbs wrapped up in cheesecloth or butcher's twine that's used to infuse flavor.
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).
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]
' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.
In 1867, the French chef and pâtissier Jules Gouffé published Le livre de cuisine comprenant la grande cuisine et la cuisine de ménage (The Cookbook Including Grand And Domestic Cooking). [59] In this book, Gouffé listed twelve mother sauces. (He used both the terms grandes sauces and sauce mères).
Gagnaire likens their thinking to the nouvelle cuisine revolution of the 1970s and ’80s when chefs like Paul Bocuse revolutionized heavy, creamy traditional French cooking with lighter ...