Author: CuisineWriter
French Cuisine
Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d’Argent. However, it all shares a seriousness about food. Throughout the country, French cooking […]
Frederik Henry Harvey
The Harvey House Concept Frederick Henry Harvey was appalled by the conditions travelers endured in the United States as compared to his home country, England, where there was a long tradition of hospitality on the roads. So, he developed a restaurant that would provide a respectable, comfortable place for travelers to enjoy their meals, and […]
The Very Basics of French Sauces
Photo by jules:stonesoup Sauces are, of course, a crucial element of French cuisine, and the French cook can recreate the canon of sauces from a limited set of techniques and ingredients. Here’s a quick run down of some very basic sauce-stuff: Basic French Sauce Descriptions Béarnaise: A relative of hollandaise, béarnaise is a reduction of […]
The Basics of French Regional Cooking
Photo by The British Library French cooking can be split and grouped along geographical lines. Each region of France has it’s own distinct style of cooking along with regional ingredient and recipes. Even the way a french meal is eaten and at what time can vary from place to place. Here is our fast guide […]
On the Best Foie Gras
Photo by acme “We grade all foie gras in three groups,” said M. Barbuer. “Extra are the best one. They go into whole blocks of foie gras naturel, the finest, most expensive variety. People in your country always confuse it with Pâté de Foie Gras and Crème de Foie Gras, for which we sometimes use the […]
The Wide World of Chiles
Chilli Pepper Photo by pixel2013 You could not count the number of chiles — fresh and dried, pickled and ground — that greet you when you enter a Mexican market center. The chile is ancient — evidence in Mexico traces it back to 3500 BCE. In the 16th century, the Portuguese explorers brought these fiery […]
Amira
Reported as Closed 590 Valencia Street, San Francisco, California 94110-1115 ph: 415.621.6213 When you are in the mood for virtuoso belly dancing and delicious Turkish food, wander into Amira and feast on both. The atmosphere is all pillows, throw rugs, silky music and darkened corners. Start with the delicious hors d`oeuvre of walnut spread, and […]
Candle Café
1307 3rd Avenue, New York, New York 10021-3301 ph: 212.472.0970 fax: 212.472.7169 An organic, vegetarian haven whose farm-fresh food will give you the glow of health. Polished apples sit on each table, and recommended dishes include a crunchy sprout salad, a vegetable casserole with mushroom gravy, and a grilled portobello mushroom sandwich on sourdough. The […]
Candy Corn: Your Friend and Mine
by Marjorie Ingall Shut up, it is not disgusting. It is appalling and addictive and seductive, the rock cocaine of the confectionery world. Teenagers and adults may turn up their noses in favor of the Hershey’s Fun Size chocolates (which, you’ll excuse me, would be infinitely funner if they had more mass), but the little children […]
Breakfast Cereal Beginnings
Today, many of the products that line the breakfast cereal aisle contain artificial colors and flavors, processed flours, and sugar, all pressed into novel shapes and promoted by cartoon characters. But this wasn’t the way it started out. The breakfast cereal industry came into being as a result of late 19th century America’s fascination with, […]