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
The Classical Repertoire
Four hundred and ninety-seven entries · page 7 of 9
Pâte Sucrée and Pâte Sablée — The Sweet Shorts and Their Different SoulsTart Assembly and Blind BakingTerrine de Campagne — Country TerrinePâte Sablée: The Crumbling CrustTerrine de Foie Gras — Foie Gras TerrineRillettes de Porc — Slow-Cooked Shredded Pork in FatLoire ValleyRillettes de Canard — Duck RillettesPérigord, GasconyConfit de Porc — Pork ConfitGasconySaucisson Sec — French Dry-Cured SausageBoudin Noir — Blood SausageBoudin Blanc — White SausageParisSalaison — The Art of Dry Salt CuringChaud-Froid — Cold Coated PreparationsMousse de Jambon — Cold Ham MousseMousse de Foie de Volaille — Chicken Liver MousseFromage de Tête — Head Cheese / BrawnJambon de Paris (Jambon Blanc)Oeufs en Gelée — Eggs in AspicQuatre-Épices — The Classical French Spice BlendCéleri-Rémoulade — Celeriac in Mustard DressingSalade de Pissenlits au LardAlsace-LorraineMacédoine de Légumes — Diced Vegetable SaladSocle — Decorative Presentation BaseTaillage à Froid — Cold-Cut Presentation and SlicingAspic and Chaud-FroidForcemeat (Farce): Principles and ExecutionBoning a Chicken (for Galantine and Ballotine)Boning a Leg of LambLarding and BardingTrussingChicken Fabrication (Breaking Down to 8 Pieces)Flat Fish Filleting (Sole, Turbot, Halibut)Lobster: Killing, Breaking Down, and ExtractingCured Salmon — Salt, Sugar, and TimeShucking OystersPâté en Croûte (Meat Pie in Pastry Crust)Bouchée à la ReineLorraineDarne, Tronçon, and Suprême — Classical French Fish CutsTerrines: Cold Pressing and LayeringTerrine: The Cold Pressed PreparationMousse: Savoury (Ham Mousse / Chicken Liver Mousse)BaguetteParisLa Baguette TraditionPain de MiePain de SeiglePain aux NoixPain CompletFicellePain ViennoisÉpi de BléPétrissagePointage et ApprêtFaçonnageGrigne et ScarificationCuisson sur PierreLevain NaturelPoolishBassinagePâte FermentéeRabat (Stretch and Fold)
V · The Canonical Dishes · 1 of 19Next chapter → Alsace
The Classical Repertoire
497 entries · page 7 of 9
Pâte Sucrée and Pâte Sablée — The Sweet Shorts and Their Different SoulsTart Assembly and Blind BakingTerrine de Campagne — Country TerrinePâte Sablée: The Crumbling CrustTerrine de Foie Gras — Foie Gras TerrineRillettes de Porc — Slow-Cooked Shredded Pork in FatLoire ValleyRillettes de Canard — Duck RillettesPérigord, GasconyConfit de Porc — Pork ConfitGasconySaucisson Sec — French Dry-Cured SausageBoudin Noir — Blood SausageBoudin Blanc — White SausageParisSalaison — The Art of Dry Salt CuringChaud-Froid — Cold Coated PreparationsMousse de Jambon — Cold Ham MousseMousse de Foie de Volaille — Chicken Liver MousseFromage de Tête — Head Cheese / BrawnJambon de Paris (Jambon Blanc)Oeufs en Gelée — Eggs in AspicQuatre-Épices — The Classical French Spice BlendCéleri-Rémoulade — Celeriac in Mustard DressingSalade de Pissenlits au LardAlsace-LorraineMacédoine de Légumes — Diced Vegetable SaladSocle — Decorative Presentation BaseTaillage à Froid — Cold-Cut Presentation and SlicingAspic and Chaud-FroidForcemeat (Farce): Principles and ExecutionBoning a Chicken (for Galantine and Ballotine)Boning a Leg of LambLarding and BardingTrussingChicken Fabrication (Breaking Down to 8 Pieces)Flat Fish Filleting (Sole, Turbot, Halibut)Lobster: Killing, Breaking Down, and ExtractingCured Salmon — Salt, Sugar, and TimeShucking OystersPâté en Croûte (Meat Pie in Pastry Crust)Bouchée à la ReineLorraineDarne, Tronçon, and Suprême — Classical French Fish CutsTerrines: Cold Pressing and LayeringTerrine: The Cold Pressed PreparationMousse: Savoury (Ham Mousse / Chicken Liver Mousse)BaguetteParisLa Baguette TraditionPain de MiePain de SeiglePain aux NoixPain CompletFicellePain ViennoisÉpi de BléPétrissagePointage et ApprêtFaçonnageGrigne et ScarificationCuisson sur PierreLevain NaturelPoolishBassinagePâte FermentéeRabat (Stretch and Fold)