Mastering the Art of French Cooking

What to Eat in France: Poulet de Bresse

Published by Jonell Galloway + Saturday, November 14, 2015 Permalink 0

What to Eat in France: Poulet de Bresse, or Chicken from Bresse with Cream and Mushrooms

J’ai la chair de poule. / I have goose bumps.

Quand les poules auront des dents. / Literally, “when chickens have teeth,” meaning that will never happen.

Bresse chicken or poulet de Bresse has had an A.O.C. since 1957, which defines the way in which they are raised as well as the geographic zone in which they can be raised.

It is a French breed known as Bresse-Gauloise. The feathers are generally white, and they have a red, crenelated comb. They have blue feet and a white beard. About a million chickens are sent to market every year.

Poulet de Bresse and other poultry from Bresse — including guinea fowl, capon, hen and even turkey — is raised under strictly defined conditions, but it is not organic. They are free range and have a grass-based diet, but also eat worms and mollusks. Final fattening is with cereals and milk products in wooden cages. Bresse poultry cannot be slaughtered under 5 months of age if they are to bear the A.O.C.

Simon Says: Daily Food Quote, April 20, 2012

Published by Jonell Galloway + Friday, April 20, 2012 Permalink 0

by Simón de Swaan

Worrying about calories and cholesterol takes the fun out of food.–Julia Child

Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, written in conjunction with written by Simone Beck and Louisette Bertholle.

French Food Quote: Daily Food Quote, August 18, 2011

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

by Jonell Galloway

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.–Julia Child (1912 – 2004)

Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

French Food Quote: Daily Food Quote, August 16, 2011

Published by Jonell Galloway + Tuesday, August 16, 2011 Permalink 0

by Jonell Galloway

Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.–Julia Child

Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

Image via Wikipedi

Happy 99th Birthday, Julia Child!

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

by Julia Child

Julia Child would have turned 99 today.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Mastering the Art of French Cooking and Louisette Bertholle. The threesome went on to write the 2-volume classic Coq au Vin , which covered all the basic techniques and dishes of classic French cuisine.

Vichyssoise

And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.

This is Foodista’s list of their favorite Julia recipes.

Coq au Vin

Rooster cooked in red wine is a classic Burgundian dish made with red wine, mushrooms, onions, bacon and herbs.

Duck a l’Orange

Vichyssoise is actually the base of almost all French soups. This simple base — made of potatoes, leeks, and salt — is elaborated on in countless ways to make an endless variety of soup. When served cold in summer and cream is added, it is referred to as Vichyssoise.

Boeuf Bourguignon

Ratatouille brings all the flavors of the Southern sun together: red ripe tomatoes, eggplant, zucchini, bell peppers, garlic, onions and Provençal herbs. Today there are many other versions, many of them even in the oven, but this is the classic recipe.

Upside-Down Martini

The problem with duck is always the same: the fat spews all over the place and it is difficult to digest. The acid of the orange in this classic French dish helps digest the fat, and makes it tasty too. This is a favorite Julia Child recipe.

Custard Apple Tart

Boeuf Bourguignon is a fancy version of our classic beef stew. What makes it different is that it is cooked in red wine, and pearl onions and mushroom caps are added to it.

Plum Clafoutis

Not surprising that Julia loved Martinis. She added vermouth to just about any sauce she could work it in to.

Sabayon

Not all French pies are made with custard, but you often find this version in Normandy, the land of cream and butter. It can be served either cold or warm.

Lessons from Julia Child

Clafoutis can be made with many different fruits, but plus and cherries are all-time French favorites. This tart has a custard-like consistency, but also contains ground almonds, giving it a salty edge.

Sabayon is a a cousin of the light, egg-based Italian dessert zabaglione. It is light and custard-like, and a standard in French as well as British cuisine.

French Food Quote: Daily Food Quote, August 15, 2011

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

by Jonell Galloway

Nouvelle cuisine was so specifically French that it was, and still is, misunderstood in the rest of the world. You have to be dominated by Escoffier before rejecting him becomes meaningful.–Mark Kurlansky, Choice Cuts (2002)

Mark Kurlansky’s Choice Cuts features more than 200 essays on what great thinkers, writers, musicians and sometimes even foodies thought about food in all its forms throughout time. It is essential to any cookbook collection and serves as an amusing read at any time of the day.

French Food Quote: Daily Food Quote, August 10, 2011

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

by Jonell Galloway

It took architects years to get established, to show that they weren’t just artisans, and that’s what I hope will happen with gastronomy. For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one.—Julia Child

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.

Read other French food quotes here:

Simon Says: Daily Food Quote, August 8, 2011

Published by Jonell Galloway + Monday, August 8, 2011 Permalink 0

by Simon de Swaan

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.–Julia Child

Mastering the Art of French Cooking, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

Click here to watch her making an omelet on her famed TV show, The French Chef, one of the first cooking shows on television.

French Food Quotes: Daily Food Quote, July 26, 2011

Published by Jonell Galloway + Wednesday, July 27, 2011 Permalink 0

by Jonell Galloway

This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!–Julia Child

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.