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.
← The LibraryVolume III · contents
French · V The Canonical Dishes
Brittany
Twenty-one entries
Breton cooking rests on a small number of absolute foundations — salted butter, buckwheat, the tidal harvest of shellfish and seaweed, and salt gathered by hand from coastal marshes. From these foundations the canon proceeds through the great fish stews and crustacean preparations to the crêpe tradition and its baked and confected extensions.
Cuisine Bretonne: The Sea and the CrêpeBeurre Salé BretonSel de Guérande et Fleur de SelCotriadeBrittanyMoules Marinière (Preparing and Cooking Mussels)Brittany and NormandyAndouille de GuéménéSaucisse de Molène et Saucisses BretonnesKig ha FarzFinistèreHomard à l'ArmoricaineBrittanyCoquilles Saint-Jacques à la BretonneBaie de Saint-BrieucHuîtres de Normandie et de BretagnePlateau de Fruits de MerNormandyArtichaut Camus de BretagneCidre de Normandie et Cidre BretonCrepesBrittany, FranceCrêpes Dentelles de QuimperQuimperKouign-Amann — The Breton Butter Bomb and the Caramel That Lives in the DoughBrittanyGâteau BretonBrittanyFar BretonBrittanyCaramel au Beurre SaléAlgues Marines: Breton Seaweed Cuisine
V · The Canonical Dishes · 5 of 19Next chapter → Burgundy
Brittany
Breton cooking rests on a small number of absolute foundations — salted butter, buckwheat, the tidal harvest of shellfish and seaweed, and salt gathered by hand from coastal marshes. From these foundations the canon proceeds through the great fish stews and crustacean preparations to the crêpe tradition and its baked and confected extensions.
21 entries
Cuisine Bretonne: The Sea and the CrêpeBeurre Salé BretonSel de Guérande et Fleur de SelCotriadeBrittanyMoules Marinière (Preparing and Cooking Mussels)Brittany and NormandyAndouille de GuéménéSaucisse de Molène et Saucisses BretonnesKig ha FarzFinistèreHomard à l'ArmoricaineBrittanyCoquilles Saint-Jacques à la BretonneBaie de Saint-BrieucHuîtres de Normandie et de BretagnePlateau de Fruits de MerNormandyArtichaut Camus de BretagneCidre de Normandie et Cidre BretonCrepesBrittany, FranceCrêpes Dentelles de QuimperQuimperKouign-Amann — The Breton Butter Bomb and the Caramel That Lives in the DoughBrittanyGâteau BretonBrittanyFar BretonBrittanyCaramel au Beurre SaléAlgues Marines: Breton Seaweed Cuisine