Netflix brings us a French twist on the original delectable documentary globetrotting series “Chef’s Table” with a focus on France. Now streaming. I’ve already savored all 4 episodes.
Discover four of France’s Michelin top chefs who are revolutionizing French cuisine, Alain Passard of L’Arpège in Paris, Michel Troisgros of La Maison TroisGrois in Roanne, Adeline Grattard of Yam’Tcha in Paris and Alexandre Couillon of La Marine in Noirmoutier.
What an inspiration! These chefs are driven to follow their art and heart always raising the bar for themselves, experimenting, taking risks, and mostly being true to themselves, and their inspiration no matter what!
Did you say cheese? This series takes you on a personal voyage into the heart and mind of 4 revolutionary chefs beyond what you could ever imagine…
French Toast is a yummy luscious breakfast treat in the US with a French twist … but do you know the humble creation and unglamorous origin of French Toast ?
French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights, or Torrija, is a dish made of bread soaked in milk, then in beaten eggs and then fried. In French, we call French Toast “pain perdu” which literally translates as ” lost bread”. In the old days nothing went to waste and old or stale bread or pain rassis was just recycled into a delicious treat. Dipped in milk, eggs and sugar with a dash of cinnamon then baked or fried it became known in the US as “French Toast” as we enjoy it today!
Mastering the Art of FrenchCooking with Julia Child
Julia Child Julia Carolyn Child (born in Pasadena, California 1912-2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Julia Child graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961).
In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed.
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Volume 1 – Click here for a full description
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes. Volume 2 – Click here for a full description
“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”