Provenance
The French Canon
FrenchContents
Contents
- I Overview & Cultural Context Why this cuisine is its own thing — roots, history, the living movement. Open
- II The Land & Sea Terroir — geography, climate, what grows and swims here. In preparation
- III The Pantry The defining ingredients, named to species. In preparation
- IV The Method The foundational techniques the cuisine is built on. 138 entries · 49 at depth Equilibrium Cure — Mathematical Precision Salt-Cure Technique · Bone Marrow: Rendering and Application · Carving Techniques: Whole Roasted Bird and Leg of Lamb Open
- V The Canonical Dishes The dishes a serious practitioner is expected to know. 1387 entries · 420 at depth Aigo Boulido — Provençal Garlic Broth · Baudroie à la Sétoise · Caillettes Ardéchoises Open
- VI The Beverage Tradition Wines, spirits, ferments, tea and coffee. In preparation
- VII The Table & Service How the food is served and eaten. In preparation
- VIII The Thread Where this canon connects to others. In preparation
- IX The Lineage & Authorities The masters, the literature, the sources entries anchor to. In preparation
- X The Network The producers and purveyors who carry the real ingredients. In preparation
Recipes