french

Sort By : featured | recent | views | rating | oldest | comments | alphabetically
imgtutorial

The French Paradox

The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke - the very picture of the World Health Organisation's 'risk group'. High protein, meat based meals include duck, goose and...
Views 682 | Rating 1 | Comments 0| Date Jan 3, 2012
imgtutorial

How to make whole sauteed Dover sole

Cooking whole fish in a pan, in butter, is a wonderful way of encouraging a crisp, buttery exterior and a perfectly moist interior. And it just doesn’t get any better than doing it with whole Dover sole, especially when it’s just come in fresh from...
Views 1328 | Rating 5 | Comments 0| Date Mar 12, 2008
imgtutorial

How to make Pate Maison

Nearly every top restaurant has its own version of Pate Maison, or “House Specialty.” Pate is a meat loaf with a difference. For one thing, though both are made with ground and cooked meat, pate is served cold or at room temperature. More importantly,...
Views 1008 | Rating 0 | Comments 1| Date Mar 11, 2008
imgtutorial

How to make a terrine of foie gras

Today, it’s virtually impossible to find a menu from a top restaurant the doesn’t include something made with fresh foie gras, a duck or goose liver product that dates back to the Egyptians of 2500 B.C. Thankfully, availability of fresh foie gras...
Views 879 | Rating 1 | Comments 0| Date Mar 1, 2008