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French Menu

Embracing the soul of mankind's greatest culinary achievement

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French Menu | frenchmenu.blogspot.com Reviews
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Embracing the soul of mankind&#39;s greatest culinary achievement
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1 french menu
2 no comments
3 le apéritif
4 la varenne's revolution
5 source
6 wikipedia
7 the holy trinity
8 older posts
9 followers
10 blog archive
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French Menu | frenchmenu.blogspot.com Reviews

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Embracing the soul of mankind&#39;s greatest culinary achievement

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1

French Menu: La Varenne's Revolution

http://frenchmenu.blogspot.com/2009/11/la-varennes-revolution.html

Embracing the soul of mankind's greatest culinary achievement. Wednesday, November 25, 2009. François Pierre de la Varenne (1618–1678) was the author of Le cuisinier françois (1651), the founding text of modern French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval French cookery in the 16th century. He was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. The Zen of Stock.

2

French Menu: Humane Eating a la Francais

http://frenchmenu.blogspot.com/2009/11/humane-eating-la-francais.html

Embracing the soul of mankind's greatest culinary achievement. Tuesday, November 24, 2009. Humane Eating a la Francais. Posted by cdesfca@yahoo.com. Subscribe to: Post Comments (Atom). The Zen of Stock. All Things Local and Fresh. Humane Eating a la Francais.

3

French Menu: November 2010

http://frenchmenu.blogspot.com/2010_11_01_archive.html

Embracing the soul of mankind's greatest culinary achievement. Thursday, November 11, 2010. Eshalots: A Class of Its Own. Eshalots originated in Central or South-East Asia, traveling from there to India and the eastern Mediterranean. The name "shallot" comes from Isreal, where people in classical Greek times believed shallots originated. Posted by cdesfca@yahoo.com. Subscribe to: Posts (Atom). Eshalots: A Class of Its Own.

4

French Menu: The Holy Trinity

http://frenchmenu.blogspot.com/2009/11/holy-trinity.html

Embracing the soul of mankind's greatest culinary achievement. Wednesday, November 25, 2009. Mirepoix derives its name, as do many other elements of French cuisine, from the patron of the chef who established it - in this case one of the house of Lévis, seigneurs of Mirepoix since the eleventh century. Posted by cdesfca@yahoo.com. Subscribe to: Post Comments (Atom). The Zen of Stock. All Things Local and Fresh. Humane Eating a la Francais.

5

French Menu: Eshalots: A Class of Its Own

http://frenchmenu.blogspot.com/2010/11/eshalots.html

Embracing the soul of mankind's greatest culinary achievement. Thursday, November 11, 2010. Eshalots: A Class of Its Own. Eshalots originated in Central or South-East Asia, traveling from there to India and the eastern Mediterranean. The name "shallot" comes from Isreal, where people in classical Greek times believed shallots originated. Posted by cdesfca@yahoo.com. Subscribe to: Post Comments (Atom). Eshalots: A Class of Its Own.

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Embracing the soul of mankind's greatest culinary achievement. Thursday, November 11, 2010. Eshalots: A Class of Its Own. Eshalots originated in Central or South-East Asia, traveling from there to India and the eastern Mediterranean. The name "shallot" comes from Isreal, where people in classical Greek times believed shallots originated. Posted by cdesfca@yahoo.com. Friday, November 27, 2009. Apéritifs are commonly served with something small to eat, such as crackers, cheese, pâté, olives, and various ki...

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