Provenance · Volume III
The French Canon
One thousand and thirty-three entries
Contents
I4
IIopening
IIIopening
IV86
V943
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
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French · V The Canonical Dishes
Alsace
Fifty entries
Alsatian cooking rests on a foundation of fermented, smoked, and cured preparations, the sour bread and the cured shoulder preceding the grand composed dishes. From that base the kitchen builds its canonical forms — the braised sauerkraut, the one-pot casseroles, the Riesling-sauced birds — before extending into the winstub salads, the game and vegetable accompaniments, the baking traditions of Advent, and the eaux-de-vie and marc that close the Alsatian table.
Cuisine Alsacienne: Germany, France, and the RhinePoterie de SoufflenheimSubrot AlsacienAlsaceSpätzle à l'Alsacienne — Alsatian Egg Noodle DumplingsAlsaceCharcuterie AlsacienneSchiffalaAlsacePresskopfKnack et Saucisses d'AlsaceFoie Gras d'AlsaceAlsaceLewerknepfleAlsaceCarpe Frite du SundgauSundgau, AlsaceSalade de CervelasAlsaceSalade de Gruyère AlsacienneAlsaceBibeleskaesAlsaceRâpées de Pommes de TerreAlsace-LorraineTarte à l'Oignon AlsacienneAlsaceTarte Flambée — Alsatian Thin-Crust FlatbreadAlsaceFlammekueche VariationsAlsaceChoucroute Garnie — Alsatian Sauerkraut with MeatsAlsaceChoucroute Garnie à l'AlsacienneAlsaceAlsatian Choucroute Garnie: The Franco-Germanic FeastAlsaceBaeckeoffe — Alsatian Baker's Oven CasseroleAlsaceCoq au RieslingAlsacePoulet au Riesling et SpätzleAlsaceFleischnakaAlsaceCivet de Chevreuil à l'AlsacienneAlsaceChoux Rouges Braisés à l'AlsacienneAlsaceMunster: The Cheese and its CuisineMunster Fermier: The Art of Alsatian CheesemakingDampfnüdleAlsaceWaedeleAlsaceTouffaye VosgienneVosgesKougelhopf SaléAlsaceKouglofAlsaceCuisine au RieslingCuisine au GewürztraminerTarte au Fromage BlancAlsaceTarte au Fromage Blanc SucréeAlsaceTarte aux QuetschesAlsace and LorrainePain d’Épices d’AlsaceAlsaceStreusel AlsacienAlsaceBredeleAlsaceBéraweckaAlsaceWinstub CuisineRoute des Vins: Terroir et TableVendange et Cuisine des RécoltesEaux-de-Vie d’AlsaceMarc d’AlsaceBaba au Rhum — The Soak and the Science of Maximum AbsorptionPolandPierre Hermé and the Macaron as Flavour Architecture
V · The Canonical Dishes · 2 of 19Next chapter → Auvergne
Alsace
Alsatian cooking rests on a foundation of fermented, smoked, and cured preparations, the sour bread and the cured shoulder preceding the grand composed dishes. From that base the kitchen builds its canonical forms — the braised sauerkraut, the one-pot casseroles, the Riesling-sauced birds — before extending into the winstub salads, the game and vegetable accompaniments, the baking traditions of Advent, and the eaux-de-vie and marc that close the Alsatian table.
50 entries
Cuisine Alsacienne: Germany, France, and the RhinePoterie de SoufflenheimSubrot AlsacienAlsaceSpätzle à l'Alsacienne — Alsatian Egg Noodle DumplingsAlsaceCharcuterie AlsacienneSchiffalaAlsacePresskopfKnack et Saucisses d'AlsaceFoie Gras d'AlsaceAlsaceLewerknepfleAlsaceCarpe Frite du SundgauSundgau, AlsaceSalade de CervelasAlsaceSalade de Gruyère AlsacienneAlsaceBibeleskaesAlsaceRâpées de Pommes de TerreAlsace-LorraineTarte à l'Oignon AlsacienneAlsaceTarte Flambée — Alsatian Thin-Crust FlatbreadAlsaceFlammekueche VariationsAlsaceChoucroute Garnie — Alsatian Sauerkraut with MeatsAlsaceChoucroute Garnie à l'AlsacienneAlsaceAlsatian Choucroute Garnie: The Franco-Germanic FeastAlsaceBaeckeoffe — Alsatian Baker's Oven CasseroleAlsaceCoq au RieslingAlsacePoulet au Riesling et SpätzleAlsaceFleischnakaAlsaceCivet de Chevreuil à l'AlsacienneAlsaceChoux Rouges Braisés à l'AlsacienneAlsaceMunster: The Cheese and its CuisineMunster Fermier: The Art of Alsatian CheesemakingDampfnüdleAlsaceWaedeleAlsaceTouffaye VosgienneVosgesKougelhopf SaléAlsaceKouglofAlsaceCuisine au RieslingCuisine au GewürztraminerTarte au Fromage BlancAlsaceTarte au Fromage Blanc SucréeAlsaceTarte aux QuetschesAlsace and LorrainePain d’Épices d’AlsaceAlsaceStreusel AlsacienAlsaceBredeleAlsaceBéraweckaAlsaceWinstub CuisineRoute des Vins: Terroir et TableVendange et Cuisine des RécoltesEaux-de-Vie d’AlsaceMarc d’AlsaceBaba au Rhum — The Soak and the Science of Maximum AbsorptionPolandPierre Hermé and the Macaron as Flavour Architecture