Cooking Across the Ages Episode 14 The Birth of French Haute Cuisine Episode 14 The Birth of French Haute Cuisine.
Streaming video - 2020
In every account of the birth of French haute cuisine, credit is given to Francois Pierre de La Varenne for charting the course forward. Among his innovations was the creation of the roux, a combination of fat and flour used to thicken a sauce. Follow his lead in creating a flavorful bouillon from beef, mutton, and fowl; a potage of chickens with asparagus; and soft cakes without cheese.
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- Subjects
- Genres
- Education films
- Published
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[San Francisco, California, USA] :
The Great Courses
2020.
2025. - Language
- English
- Other Authors
- Online Access
- A Kanopy streaming video
Cover Image - Item Description
- Title from title frames.
Film
In Process Record. - Physical Description
- 1 online resource (streaming video file) (36 minutes): digital, .flv file, sound
- Format
- Mode of access: World Wide Web.
- Access
- AVAILABLE FOR USE ONLY BY IOWA CITY AND RESIDENTS OF THE CONTRACTING GOVERNMENTS OF JOHNSON COUNTY, UNIVERSITY HEIGHTS, HILLS, AND LONE TREE (IA).