Jim Chevallier: 45 books
Après Moi, Le Dessert
A French eighteenth century model meal
Language: English
Release Date: October 3, 2012
18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:
1st SERVICE - SOUPS AND ENTRÉES
CENTERPIECE: OILLE
6 ENTRÉES Terrine of partridge with cabbage Terrine of filet of duck...
by Pierre Jean-Baptiste Le Grand d'Aussy, Jim Chevallier
Language: English
Release Date: January 9, 2013
Language: English
Release Date: January 9, 2013
Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. Easter eggs inspired not egg hunts, but loud, raucous processions. Cheese might be eaten with sugar and even cinnamon. Brie and Parmesan cheese were popular long before modern...
A History of the Food of Paris
From Roast Mammoth to Steak Frites
Language: English
Release Date: June 15, 2018
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the...