Provenance · In progress
The General Canon
Two hundred and sixty-one entries
Contents
I34
II1
III13
IV153
V44
VI7
VIIopening
VIII1
IX4
X4
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, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The Librarycontents
General · IV The Method
Advanced Finishing Techniques
Eleven entries
ChemiserClarification du ConsomméCuire en CroûteDécouper et DresserEmulsification — Cold (Lecithin and High-Speed Blending)Glacer une Pièce de ViandeLustrer et NapperPaner à l'AnglaiseReverse Spherification (Calcium Lactate Shell Method)Sabayon SaléTrousser et Brider
IV · The Method · 1 of 14Next chapter → Entremetier Starch Preparations
Advanced Finishing Techniques
Eleven entries
Chemiser · Clarification du Consommé · Cuire en Croûte
Entremetier Starch Preparations
Three entries
Aligot — Auvergne Cheese-Stretched Potato · Gnocchi à la Romaine — Semolina Gnocchi Gratinéed · Pommes Duchesse — Piped and Baked Potato Borders
Entremetier Vegetable Techniques
Five entries
Champignons Duxelles — Concentrated Mushroom Mince · Glacer à Blanc — White-Glazing Root Vegetables · Glacer à Brun — Brown-Glazing Root Vegetables
Fish And Seafood Techniques
Three entries
Sakura Ebi Cherry Shrimp Shimizu Suruga Bay Dried · Sanma Pacific Saury Autumn Shioyaki Salt Grill Hokkaido · Tataki Raw Fish Lightly Seared Outside Kochi Tradition
Garde Manger Preservation Techniques
Three entries
Crépine — Caul Fat Wrapping · Panada — Binding Paste for Forcemeats · Sel Rose / Sel de Prague — Pink Curing Salt
General Techniques
Eighteen entries
Betelnut Flower Salad — Amis/Rukai · Bluff Oysters — The Crown Jewel · Crespèu Niçois
Grains And Dough
Forty-eight entries
Ancient and Heritage Grains: Cooking Variations · Arroz Negro: Black Rice · Bajan Cou-Cou and Flying Fish: The National Dish of Barbados
Heat Application
Seven entries
Hydrocolloid Selection: Choosing the Right Gelling Agent · Liquid Nitrogen: Techniques and Applications · Sous Vide: Precision Temperature Tables
Poissonnier Advanced Techniques
Four entries
Carpaccio de Poisson — Thinly Sliced Raw Fish à la Française · Glacer au Sabayon — Sabayon Glazing Fish under the Salamander · Lotte Rôtie — Roasted Monkfish (The 'Poor Man's Lobster')
Poissonnier Core Techniques
Six entries
Bar en Croûte de Sel — Whole Fish Baked in Salt Crust · Goujonettes de Poisson — Breaded Fish Strips · Paupiettes de Poisson — Rolled Stuffed Fish Fillets
Preparation
Three entries
Emulsification: Permanent and Temporary · Gelation: Hydrocolloid Families and Applications · Liquid Nitrogen: Rapid Freezing and Texture
Rotisseur Fundamental Techniques
Three entries
Arroser — Basting Technique for the Rôtisseur · Déglaçage et Jus — Deglazing and Building Natural Roasting Jus · Tempérer et Reposer — Tempering and Resting Roasted Meats
Sauce Making
Four entries
Emulsification: Building Stable Dispersions · Emulsification: Why Oil and Water Stay Together (Sometimes) · Emulsified vinaigrette and cold sauces
Also in this chapter
35 entries
Ballotine — Boned Stuffed Poultry Leg or ThighBrodo di CarneChallahClassical knife cutsConserva di PomodoroDehydration — Making Powders, Chips, and JerkyFilleting Fish — One Cut, No WasteFoie Gras Poêlé — Seared Foie GrasFritto MistoFunazushi Ancient Fermented Lake Carp NarezushiGalantine — Boned Stuffed Poultry Poached in StockGlaçage Miroir — Mirror GlazeIburi Gakko Smoked Daikon Akita SpecialtyKuzu Starch Thickening and Kuzu-kiri TransparencyLiaison — Egg Yolk and Cream ThickeningMeat Resting — Carryover Cooking and Juice RedistributionMeat Resting — Carryover Cooking and Juice RedistributionNatto Production Process and Consumption RitualsPisco Sour: Emulsification in a CocktailReduction — The Universal Concentrating TechniqueSaga Prefecture Pottery and Food PresentationSanma Pacific Saury Autumn Shio Yaki FestivalShiso Ume and Umezuke Plum Vinegar ApplicationsShochu Production by Base IngredientSmoked Wild Boar — Highland PreservationSottoli e SottacetiSous vide (precision cooking)Sugar's Role in Baking: Beyond SweetnessThe MantecaturaTosazu Tosa Province Vinegar Katsuobushi Infused DressingTuile — Shaped Biscuit GarnishUmeboshi Pickled Plum Bainiku Shiso HonkajitsukeVacuum Compression — Rapid Marination and Texture ChangeWet Brine — Equilibrium Brining (Precise Salt Percentage)The Lovo — Fijian Earth Oven