The French Culinary Revolution- Salmon Nouvelle Cuisine

Let’s have a history lesson. I was always a good student. I was one of those kids that did well in almost every subject (notice I said almost…numbers still elude me). But numbers aside, history was/is particularly delicious to me. Cooking has an interesting history of course. You don’t have to go all the way back to medieval times to find a fascinating tale. In fact I have a fun story for you. In the 1960s & 70s, in this country at least, the foodie-world was abuzz with the suddenly “discovered” truth behind “classical French cuisine”. It was brought to our attention by the commendable talents of Julia Child . Her book Mastering the Art of French Cooking changed the way American home cooks like my mother began to look at gourmet food. As I have said before. I was raised on this kind of fare. I was a nine year old who liked chicken liver pâté . I knew crêpe was not pronounced crape , and sauces always started with bones. But things can never stay just as they are, now can they? In fact changes were afoot in the culinary world. Because just as Ms. Child was introducing Americans to classical French cooking; classical French cooking was being challenged or perhaps re-interpretted in of all …

This article was extracted from Sippity Sup
Read more from the original source: The French Culinary Revolution- Salmon Nouvelle Cuisine

Tags: 1960s, changed-the-way, classic, country, france, lemon, mother, mushrooms, recipes, shallots, sorrel, story, vermouth, white pepper