This eBook is a compilation of images of my cooking efforts in 2011.
Some dishes worked out very well indeed, while others could use some improvement. I hope you enjoy my notes and comments on each dish as well as the pictures. Thank you!The following is an eBook authored by John Evans. John Evans created and published this digital book directly from the mobile phone using the InstEbooks Android app. Tell all the stories of your life.Produced by InstEbooks for John EvansCopyright 2011 John EvansFebruary 6, 2011 at 1:08 PMGuillaume Tirelblackening, boiling, proud, happyApril 19, 2011 at 3:55 PMbaking, breading, cake panJuly 1, 2011 at 12:44 PM43.1362,-70.97775July 22, 2011 at 10:16 AM17 Little W 12th St New York,blanching, braising, happyJuly 29, 2011 at 4:12 PMon the ferryJulia Childhappy, anxious, haute cuisineJuly 30, 2011 at 9:41 AMbraising, cleaver, proud, street foodAugust 7, 2011 at 3:02 PMbreadingGuillaume TirelGuillaume Tirel, alias Taillevent (born ca. 1310 in Pont-Audemer ? 1395) was cook to the Court of France at the time of the first Valois kings and the Hundred Years War. His first position was enfent de cuisine (kitchen boy) to Queen Jeanne d'?vreux. From 1326 he was queux, head chef, to Philip VI. In 1347, he became squire to the Dauphin de Viennois and his queux in 1349. In 1355 he became squire to the Duke of Normandy, in 1359 his queux and in 1361 his sergeant-at-arms. The Duke of Normandy became Charles V in 1368 and Tirel continued in his service. From 1381 he was in service to Charles VI. He died in 1395 at around 80 years of age. He wrote a famous book on cookery named Le Viandier that was influential on subsequent books on French cuisine and important to food historians as a detailed source on the medieval cuisine of northern France. During the reign of Philip VI, Taillevent was a major influence in the rise of imperial favor for the strong red wines being produced in the south of France as well as those coming out of Burgundy. Today, many restaurants named "Taillevent" capitalize on the reputation of Guillaume Tirel.February 6, 2011 at 1:08 PMJulia ChildJulia Child (n?e McWilliams; August 15, 1912 ? August 13, 2004) 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, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963. Child joined the Office of Strategic Services (OSS) after finding that she was too tall to enlist in the Women's Army Corps (WACs). In 1944 she was posted to Kandy, Ceylon (now Sri Lanka), and she was later posted to China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat. While in Ceylon, she met Paul Cushing Child and the two were married September 1, 1946 in Lumberville, Pennsylvania. Her husband joined the United States Foreign Service and in 1948 the couple moved to Paris. Child repeatedly recalled her first meal in Rouen as a culinary revelation; once, she described the meal of oysters, sole meuni?re, and fine wine to The New York Times as "an opening up of the soul and spirit for me." In Paris she attended the famous Le Cordon Bleu cooking school and later studied privately with Max Bugnard and other master chefs. She joined the women's cooking club Cercle des Gourmettes; through the club she met Simone Beck, who was writing a French cookbook for Americans with her friend Louisette Bertholle. Beck proposed that Child work with them, to make the book appeal to Americans. The three would-be authors initially signed a contract with publisher Houghton Mifflin, which later rejected the manuscript for seeming too much like an encyclopedia. Finally, when it was first published in 1961 by Alfred A. Knopf, the 734-page Mastering the Art of French Cooking was a best-seller and received critical acclaim that derived in part from the American interest in French culture in the early 1960s. July 29, 2011 at 4:12 PM17 Little W 12th St New York,July 22, 2011 at 10:16 AM43.1362,-70.97775July 1, 2011 at 12:44 PMbakingBaking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Baking flourished in the Roman Empire. In about 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium). Eventually, because of Rome, the art of baking became known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. April 19, 2011 at 3:55 PMblackeningBlackening is a cooking technique commonly used in the preparation of fish and other foods. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns and salt. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.February 6, 2011 at 1:08 PMblanchingBlanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. The meaning of blanching is "to whiten", but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions).July 22, 2011 at 10:16 AMboilingIn cooking, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.February 6, 2011 at 1:08 PMbraisingBraising (from the French ?braiser?), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor. If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.July 22, 2011 at 10:16 AMJuly 30, 2011 at 9:41 AMbreadingBreading (also known as crumbing) is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread-like coating to a food. Breading is well suited for frying because it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with a liquid such as buttermilk or raw egg. Breading contrasts with batter which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be less crisp overall.April 19, 2011 at 3:55 PMAugust 7, 2011 at 3:02 PMcleaverA cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is used mostly for cutting through bones as a kitchen knife or butcher knife, and can also be used for crushing, notably crushing garlic.July 30, 2011 at 9:41 AMcake panCake pans include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake.April 19, 2011 at 3:55 PMhappyTurned out better than expected. Image: a perfect souffleFebruary 6, 2011 at 1:08 PMJuly 22, 2011 at 10:16 AMJuly 29, 2011 at 4:12 PMproudMission accomplished. Image: Beef WellingtonFebruary 6, 2011 at 1:08 PMJuly 30, 2011 at 9:41 AManxiousWill it work?July 29, 2011 at 4:12 PMhaute cuisineHaute cuisine (French: 'high cooking') was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe. The 17th century chef and writer La Varenne marked a change from cookery known in the Middle Ages, to somewhat lighter dishes, and more modest presentations. In the following century, Antonin Careme, born in 1784, also published works on cooking, and although many of his preparations today seem extravagant, he simplified and codified an earlier and even more complex cuisine. Georges Auguste Escoffier is a central figure in the modernization of haute cuisine as of about 1900, which became known as cuisine classique. The 1960s were marked by the appearance of nouvelle cuisine, as chefs rebelled from Escoffier's "orthodoxy" and complexity. Within 20 years, however, chefs began returning to the earlier style of haute cuisine, although many of the new techniques remained. Image:Caille en sarcophage (quail in a puff pastry shell with foie gras and truffle sauce) - example of haute cuisineJuly 29, 2011 at 4:12 PMstreet foodStreet food is ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall. While some street foods are regional, many are not, having spread beyond their region of origin. Most street food are both finger and fast food. Street food costs less than a restaurant meal. According to the Food and Agriculture Organization, 2.5 billion people eat street food every day.July 30, 2011 at 9:41 AMlocation43.1362,-70.97775redA43.1362,-70.9777517 Little W 12th St New York,redB40.740196,-74.00727
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