PProvenance
Enter
Provenance · In progress

The General Canon

Two hundred and sixty-one entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
34 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
1 III
The Pantry
The defining ingredients, named to species.
13 IV
The Method
The foundational techniques the cuisine is built on.
153 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
44 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
7 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
4 X
The Network
The producers and purveyors who carry the real ingredients.
4
← The Librarycontents
General · IV The Method

Poissonnier Advanced Techniques

Four entries

Carpaccio de Poisson — Thinly Sliced Raw Fish à la FrançaiseGlacer au Sabayon — Sabayon Glazing Fish under the SalamanderLotte Rôtie — Roasted Monkfish (The 'Poor Man's Lobster')Saumon à l'Unilatérale — One-Side Cooked Salmon
IV · The Method · 9 of 14Next chapter → Poissonnier Core Techniques
General · IV The Method

Poissonnier Advanced Techniques

‹ IV The Method

4 entries
Carpaccio de Poisson — Thinly Sliced Raw Fish à la FrançaiseGlacer au Sabayon — Sabayon Glazing Fish under the SalamanderLotte Rôtie — Roasted Monkfish (The 'Poor Man's Lobster')Saumon à l'Unilatérale — One-Side Cooked Salmon

‹ The Method · Contents · The Library