Susan Pinkard
Recipe from the Early-Modern French Kitchen: Monkfish
Now, I love monkfish. If you’ve never tried it, think delicate, and very much like lobster. Personally, I prefer it to lobster. After seeing Susan’s adaptation of this La Varenne preparation, I know how I’ll be cooking it next time I pick some up.
Loads of Author Events
We have several busy authors speaking at events this week.
Will you be in NY or DC? Give your brain the attention it deserves and stop by!
Marci Hamilton – author of Justice Denied: What America Must Do to Protect its Children
Marci is the keynote speaker for the SNAP Press conference backing Statutes of Limitations reform
October 29, [...]
The Surprising Provenance of French Champagne
Nothing is more French than sparkling champagne, you say? Well, not exactly. Although the wine itself comes from the province of Champagne, just to the east of Paris, the idea that a glass of champagne is supposed to be bubbly is not itself French in origin. In fact, it’s English.
Hollandaise Sauce Made Easy – from a 17th-Century Kitchen
“I can’t make hollandaise sauce—it’s too hard.” No single recipe epitomizes everything people love and fear about French cuisine more fully than hollandaise sauce. Not to worry. Hollandaise itself descends directly from one of the oldest and most celebrated recipes in the history of French cuisine and, in its original form, it is not nearly as intimidating as cooks now find it.
Susan Pinkard: French Food History Savante
Susan Pinkard’s new book A Revolution in Taste: The Rise of French Cuisine showcases her intimate knowledge of how French cuisine became what it is. Her mastery extends beyond this — she has excavated some of the most influential recipes and cooking techniques from the early modern French kitchen, from master chefs like Marin, La [...]
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