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Cooking Across the Ages. Episode 14 The Birth of French Haute Cuisine

2025
Computer Files, Websites

Total copies: 1

Available: 0

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In every account of the birth of French haute cuisine, credit is given to Francois Pierre de La Varenne for charting the course forward. Among his innovations was the creation of the roux, a combination of fat and flour used to thicken a sauce. Follow his lead in creating a flavorful bouillon from beef, mutton, and fowl; a potage of chickens with asparagus; and soft cakes without cheese.
Main title:
Cooking Across the Ages. Episode 14 The Birth of French Haute Cuisine
Author:
Albala, Ken, actorThe Great Courses (Firm), distributorKanopy (Firm), distributor
Work:
Cooking Across the Ages. Episode 14 The Birth of French Haute Cuisine
Imprint:
The Great Courses, 2020.[San Francisco, California, USA] : Kanopy Streaming, 2025.
Collation:
1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
Notes:
Title from title frames.FilmIn Process Record.Originally produced by The Great Courses in 2020.
Performers:
Ken Albala
System details:
Mode of access: World Wide Web.
Language:
English
Subject:
Food industry and tradeInstructional filmsHistory, AncientSocial sciencesHistory, ModernHistoryCommunitiesCookingFoodFireEducation films
BRN:
483027
Electronic access:
Access eFilm - A Kanopy streaming videohttps://www.kanopy.com/node/11166308/external-image - Cover Image
Bookmark link:
https://darebin.spydus.com/cgi-bin/spydus.exe/ENQ/OPAC/BIBENQ?SETLVL=&BRN=483027
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