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French Cuisine
built 641 days ago
The French Cuisine line of French-style knives are forged and made of high-carbon stainless steel. The blade of the French knife is more straight and less rounded than that of the German-style knife. The forged bolster of these knives is rounded and creates a 90 degree angle with the blade. The straight handle is made of composite plastic with three aluminum rivets. The line comes with a lifetime guarantee.
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In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off large pieces held between the thumb and two fingers. The sauces of the time were highly seasoned and thick, and heavily flavored mustards were used. Pies were ... a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table, which later evolved into the modern dessert, and typically consisted of dragees (in the Middle Ages meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras.[1]
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About Guide to French Cuisine writes, "Smooth, fruity, light, cool, refreshing ~ all these adjectives describe that ultimate summer dessert, homemade sorbet. Sorbet captures the essences of summer fruits, can be made in a rainbow of colors, is virtually fat-free and best of all, simple to make."
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During the 15th and 16th centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici serving sixty-six turkeys at one dinner.[9] The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation but had not existed outside of the New World until its exploration by Christopher Columbus.[10]
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Because this kind of cuisine is what is often served abroad under the name of "French cuisine", many foreigners mistakenly believe that typical French meals involved complex cooking and rich, un-dietetic dishes. In fact, such cooking is generally reserved for special occasions, while typical meals are simpler.
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Nina Simone opens French Cuisine, as Alif Tree makes his devotions clear: Simone‘s "Plain Gold Ring" is as sophisticated and heart wrenching as jazz will ever be. Alif Tree‘s minimalist vinyl-crackle-and-warm-beats reworking of that vocal into his own "Deadly Species" shows the Frenchman lovingly crafting acoustic sounds and electronic productions into a seamless, melancholy shuffle. Anna Karina, Shirley Horn, French library music, and Parisian café jazz all get the Alif Tree makeover on an album that would‘ve been as at home in a Truffaut film as on a certain German label of no little renown.
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