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Provenance · Volume III

The French Canon

One thousand and thirty-three entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
4 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
opening IV
The Method
The foundational techniques the cuisine is built on.
86 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
943 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
opening VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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French · V The Canonical Dishes

Normandy

Twenty-two entries

Norman cooking is built on three ingredients — butter, cream, and apple — and on the AOC-protected dairy products that give them their character. From these foundations rise the canonical dishes of the region: its poultry and offal preparations, its seafood stews and garnishes, its cheeses, its breads, and the pastries and sweets that close a Norman meal.

Norman Butter-Cream-Apple TrinityCuisine Normande: Cream, Apples, and the SeaCrème Fraîche d'Isigny et Beurre d'IsignyCamembert de NormandiePont-l'Évêque et LivarotGarniture NormandeGarniture DieppoiseSauce Normande — Normandy Fish VeloutéNormandyPoulet Vallée d'AugeVallée d'AugeCanard Rouennais à la PresseRouenTripes à la Mode de CaenCaenMarmite DieppoiseDieppeMoules Marinières à la NormandeNormandyAgneau de Pré-Salé du Mont-Saint-MichelAndouille de VireBoudin Noir NormandNormandyPain Brié NormandNormandyBrioche — The Overnight Retard and Why Patience Is the IngredientConfiture de Lait NormandeDouillons et BourdelotsNormandyTeurgouleNormandyTrou Normand
V · The Canonical Dishes · 13 of 19Next chapter → Provence
French · V The Canonical Dishes

Normandy

‹ V The Canonical Dishes

Norman cooking is built on three ingredients — butter, cream, and apple — and on the AOC-protected dairy products that give them their character. From these foundations rise the canonical dishes of the region: its poultry and offal preparations, its seafood stews and garnishes, its cheeses, its breads, and the pastries and sweets that close a Norman meal.

22 entries
Norman Butter-Cream-Apple TrinityCuisine Normande: Cream, Apples, and the SeaCrème Fraîche d'Isigny et Beurre d'IsignyCamembert de NormandiePont-l'Évêque et LivarotGarniture NormandeGarniture DieppoiseSauce Normande — Normandy Fish VeloutéNormandyPoulet Vallée d'AugeVallée d'AugeCanard Rouennais à la PresseRouenTripes à la Mode de CaenCaenMarmite DieppoiseDieppeMoules Marinières à la NormandeNormandyAgneau de Pré-Salé du Mont-Saint-MichelAndouille de VireBoudin Noir NormandNormandyPain Brié NormandNormandyBrioche — The Overnight Retard and Why Patience Is the IngredientConfiture de Lait NormandeDouillons et BourdelotsNormandyTeurgouleNormandyTrou Normand

‹ The Canonical Dishes · Contents · The Library