MetaFilter posts tagged with hautecuisine

99 out of 100 Doctors Say, "Fuhgeddaboutit"

digaman — Fri, 03 Mar 2006 09:32:08 -0800

The cheesesteak -- a veritable cornucopia of heart-healthy ingredients on a bun. Pat and Geno make 'em in Philly (where else?), inspiring a rivalry not quite as intense as Sunni vs. Shi'a. (In bad taste, you say? Since when is a cheesesteak in good taste?) Some people put Cheese Whiz on 'em (a "Whiz wit"). Jim FedExes 'em. Philadelphians have strong opinions about 'em. The leader of the Free World^TM eats 'em and then lies about 'em. Faux-fu, they ain't. Ever eaten one and lived?

New York Haute Cuisine

watsondog — Sun, 11 Sep 2005 09:23:03 -0800

The Epicurean online. Charles Ranhofer's 1893 book The Epicurean is available online from the Michigan State University Library and the Museum as part of their Feeding America digital project. Ranhofer was the head chef at Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts.

Ferran Adri? And Molecular Gastronomy

MiguelCardoso — Sat, 10 Apr 2004 18:23:54 -0800

Definitely Not Your Mom's Cooking, But Comfort Food Of A Sort: that is, if you're an avant-garde seen-it-all, eaten-it-all gastronome whose jaded taste-buds crave a jolt of novelty, humour and sheer flamboyance. By far the most exciting, celebrated and downright controversial chef on God's good earth is called Ferran Adria. His restaurant, El Bulli has just re-opened, after the yearly six-month period experimentation of challenging new dishes in his taller/laboratory. [More inside.]