Subscriptions and Feeds



Translate This Page


Search



  • WWW http://mybookofrai.typepad.com

Stats




  • hit counter html code

  • web log free

September 24, 2005

The Cooking of Southwest France

FOR IMMEDIATE RELEASE

                         "AN INDISPENSABLE COOKBOOK"

—Jeffrey Steingarten, Vogue

The culinary classic, now completely revised and enhanced with sixty new recipes 

                      
The Cooking of
Southwest France

Recipes from France’s Magnificent Rustic Cuisine

Paula Wolfert


Book_1

Continue reading "The Cooking of Southwest France" »

August 05, 2005

Eugénie Brazier, Bouchons and Terroir of Lyon by Farid Zadi

                  “Those who underestimate the feminine sex where culinary
                    matters are concerned forget their high level of achievement
                    which has earned them the accolade of cordon-bleu. It is
                    impossible to bring more skill and delicacy, more taste and
                    intelligence to the choice and preparation of dishes than women
                    have brought.”

                    Eugene Briffault (1799-1854)

Lyon is the gastronomic heart and soul of France. Part of the culinary heritage of the city are  "les mères lyonnaises", (the mothers of Lyon), female chefs who brought the cooking of the bourgeois to the dining public. 

Eugenie Brazier is often hailed as the first female chef to have six Michelin stars, more simply put she is the first chef period, the next chef  to have two sets of three stars is Alain Ducasse decades laters.

 

Continue reading "Eugénie Brazier, Bouchons and Terroir of Lyon by Farid Zadi" »

August 03, 2005

A Three Day Cooking Tour Through the Franche-Comté by Ed McGaugh

Hello everyone and welcome to a little hands-on three day tour through the wines and food of the Jura and the Franche-Comté!

I have had a little love affair with the Franche-Comté region of France for many years now. For those of you that don't know this region of eastern France prepare yourselves for a culinary journey into an area that is as rich in culinary history as any place in France. The food is totally unique to France and the wines even more so. This will be a journey into the very heart of French cooking and wine making. Ask any French person....they will smile and tell you how wonderful this region is. The wines are quite uncommon, they have an almost Madeira like quality. The most famous wine of the region is Vin Jaune and a quick google search will tell you more than I could ever hope to.

So, fasten your seat belts…because we just came back from Belfort and Montbéliard in the northern section of the Franche-Comté and stocked up the larder with Bresse free-range chickens, fresh morel mushrooms and a dozen bottles of the Jura's finest wines. The batteries are charged in the camera and we are ready to go!

Continue reading "A Three Day Cooking Tour Through the Franche-Comté by Ed McGaugh" »

Book of Rai Food Forum

April 2006

Sun Mon Tue Wed Thu Fri Sat
            1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30