The Great History of Gastronomy - Loïc Bienassis
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- Regular Price
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Loïc Bienassis
Details
Ten centuries of a flavorful and gourmet history . What did the kings of France enjoy at their grand banquets? What was eaten during the Renaissance? When did the first menus appear? How did bistros and bouillons come about? What is the origin of restaurants? How were pot-au-feu, chocolate éclairs, coq au vin, macarons, rum baba, and floating islands developed? How were oysters and foie gras prepared in the past? What role did spices, vanilla, and chocolate play? Who are the greatest chefs today, and what do they contribute to French gastronomy? This book offers a comprehensive and enticing overview of culinary art and the art of dining, from the Middle Ages to the present day, from the brilliant inventor Auguste Escoffier to Pierre Hermé and the Pic family. It tells the colorful and flavorful story of the greatest dishes and most prestigious of our desserts, one of the most epic and emblematic parts of French culture!
- The greatest chefs and cooks
- The most iconic dishes and pastries
- Regional cuisines
- The most significant influences on French cuisine
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