RSS FEED IDEMS: French Cooking Blog
- Chicken & Duck Liver Mousse with Truffles
French is a homeland of many delectable recipes. Today, we are featuring a delicious French appetizer which would be especially suitable for a Sunday dinner or a gourmet party reception - Chicken & Duck Liver Mousse with Truffles. Traditionally, it calls for fresh chicken and duck livers, about 1 1/2 pounds each, 1 or 2 [...]
Thu, 01 Nov 2007 07:30:45 +0000
- Coffee in France
Coffee is an international drink of choice in different countries with divergent cultures, tastes, and traditions. Although it enjoys universal popularity, every culture has developed its own ways of making, serving, and drinking coffee. In Europe, including France, the day usually starts with a particular version of café au lait and goes on emphasising tiny [...]
Fri, 26 Oct 2007 07:22:55 +0000
- Simple French Food by Richard Olney
The book “Simple French Food” has been recently written by one of the most skilful American experts in French cuisine, an enthusiastic advocate of authentic French cooking, Richard Olney. His previously written books include a number of popular paperbacks and hardcovers
on the subject, such as “The French Menu Cookbook”, “Lulu’s Provencal Table: The Exuberant [...]
Thu, 25 Oct 2007 14:21:20 +0000
- Best French Chefs Will Share Their Expertise with Students
In accordance with PARIS -AFP, one of the best and most popular French chefs, Alain Ducasse, and a well-known in France chocolate and pastry chef, Yves Thuries, have decided to take over the top national higher school of pastry (Ecole Nationale Superieure de la Patisserie, or ENSP). The school, located in the southern part of [...]
Thu, 25 Oct 2007 14:13:06 +0000
- Basil - an Indispensable Herb of French Cuisine
In many cultures, basil is treated as a sacred herb. In India, it is an object of veneration, which is planted in temples and monastery gardens. It is believed to have a power to cure diseases and kill both mosquitoes and demons thriving in the open air. In ancient Persia and Greece, basil was associated [...]
Thu, 25 Oct 2007 14:11:48 +0000
- French Sorrel
French sorrel (Rumex Scutatus), a mildly acidic cultivated green herb, has always been praised throughout Europe, especially in France where it enjoys its greatest popularity. It is a very ancient herb; its name is derived from the Teutonic word for “sour”. Ancient species of sorrel were extensively used in pharaonic Egypt and its allied type, [...]
Thu, 25 Oct 2007 14:10:38 +0000
- Gascon Diet and Health
Do you know that, in the Gascony region of France, in the land of Three Musketeers, the people snack on fried duck skin and eat twice as much foie gras as other Frenchmen, and fifty times as much as Americans? They are also slathering goose or duck fat on bread instead of butter and eat [...]
Thu, 25 Oct 2007 14:06:31 +0000
- The Most Romantic French Restaurant in Canada
La Maquette, a great French cuisine restaurant in Toronto, has been voted this year as the most romantic French restaurant in Canada. Besides, every year, renowned for its poetic atmosphere and sumptuous culinary delights, it is nominated in numerous other categories, including “Best Food” and “Best Ambience”.
La Marquette is located in a historical district of [...]
Thu, 25 Oct 2007 13:47:21 +0000
- Steak Tartare from France
Almost every world cuisine offers recipes that include raw animal protein (fish, meat and unpasteurized dairy products), which seems to be a universal practise. In Italy the most famous raw appetizer is carpaccio, in the Middle East - kibbeh, in Norway - raw marinated fish, and in France it is steak tartare and, of course, [...]
Thu, 25 Oct 2007 13:45:31 +0000
- Roquefort - the King of French Cheeses
Roquefort is a delectable ewe’s-milk blue cheese from the South of France, and is one of the most famous of all French cheeses. In accordance with the European law, only those cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon have a right to be named “Roquefort”, this is why when you buy this cheese [...]
Thu, 25 Oct 2007 13:43:14 +0000
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