Chris Kimball prepares a 12-course meal from Fannie Farmer's 1896 cookbook. Using only a coal stove and other authentic Victorian-era kitchen staples, the chef
, who lives in Fannie Farmer's former home, recreated a classic holiday Victorian meal from her iconic 1896 cookbook.
The twelve courses included: "rissoles (filled and fried puff pastry), mock turtle soup with fried brain balls, lobster à l’Américaine, roast goose with chestnut stuffing and jus, wood-grilled salmon, roast saddle of venison, Canton punch, three molded Victorian jellies and a spectacular French-inspired Mandarin cake."
Chris Kimball is the creator of public television's
America's Test Kitchen) and
Cook's Illustrated. Naturally, he chronicled the experience in a book, aptly titled,
Fannie's Last Supper. In it, he offers some moden adaptations of Fannie Farmer's recipes. A film depicting the difficulties of authentically re-creating the meal airs this Fall.
posted by misha
on Oct 6, 2010 -
45 comments
Alexis Soyer lived quite an an amazing life. According to his
wiki, he "was a French chef who became the most celebrated cook in Victorian England" who also "during the Great Irish Famine in April 1847, ... invented the soup kitchen and was asked by the Government to go to Ireland to implement his idea. This was opened in Dublin and his "
famine soup" was served to thousands of the poor for free. Whilst in Ireland he wrote Soyer's Charitable Cookery. He gave the proceeds of the book to various charities. He also opened an art gallery in London, and donated the entrance fees to charity to feed the poor." And then there is also the remarkable story of
Soyer's Magic Stove.
posted by puny human
on Jul 30, 2010 -
16 comments
"
Cochon 555 is a culinary event featuring 5 chefs, 5 pigs, and 5 winemakers in a friendly competition for a cause. Each chef will prepare a 70 pound heritage pig from head to toe for 200 enthusiasts." (flash site)
[more inside]
posted by mkb
on Apr 15, 2009 -
18 comments
Vittles and verse - two great tastes that taste great together. Ladies and gentlemen, I bring you the poetry of cookery.
As an appetizer,
Chris Tusa serves up a tasty bowl of
gumbo; next comes the entree,
Mark Strand's comforting
pot roast.
Meanwhile,
Shanna Compton imagines herself as the food itself -- eager ingredients in the skilled hands of
Jacques Pepin.
If you'd prefer to dine out,
Charles Simic presents the menu of
Cafe Paradiso, while Don Winter, a former night manager at a Niles, Michigan
Burger Chef, proffers a more
downmarket culinary experience. Bon appetit!
(Poemhunter.com previously on MeFi
here. )
posted by GrammarMoses
on Apr 26, 2006 -
4 comments
We know that the French take their food seriously, and restaurant ratings
are a BIG deal over there. But here's a sad illustration of that: famed chef
Bernard Loiseau was found dead yesterday of an apparent suicide, and speculation
centers around his downgraded rating from the influential GaultMillau guide. Shades of
Vatel?
posted by Vidiot
on Feb 26, 2003 -
17 comments
Happy birthday, Julia!! American cooking diva Julia Child turns 90 years of age today. She might be slowing, but she hasn't stopped ... and she certainly hasn't stopped eating
butter and cream.
Her contributions to American culinary arts, particularly in the area of home cooking, are nearly immeasurable. When you have a look at
the way we were cooking before "The French Chef" came along, you'll be doubly grateful for what she's taught us.
She's left her longtime home in Cambridge, Massachusetts for much smaller digs in Santa Barbara, California ... and subsequently donated her legendary kitchen and over 1,200 items from it to the Smithsonian Institution, who disassembled it and
painstakingly rebuilt it inside the museum. Julia's Kitchen at the Smithsonian opens to the public on Monday.
posted by chuq
on Aug 15, 2002 -
35 comments
Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written
by professional cooks
for professional cooks
but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs
Dan Barber and
Michael Anthony, currently wowing New Yorkers at the
Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[
From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso
on Jul 25, 2002 -
12 comments
