Tag: escoffier

09
Apr
2008

The Last Meal on the Titanic

It was on April 14th, 1912 — over 100 years ago — when the last meal was served in the first-class dining room on the RMS Titanic. As we all know, later that night, the ship collided with an iceberg…

24
Dec
2007

The Scavenger’s Guide to Haute Cuisine

I found this to be a surprisingly readable book. The author, Steven Rinella, is a writer for sports magazines, and he and his friends spend much of their free time hunting and fishing. When he got a copy of The…

24
Dec
2007

White and Brown Stock

When making chicken stock, using raw chicken will give you “white” chicken stock, while using a roasted bird will give you “brown” chicken stock. According to Escoffier, white stock is used for the base of white sauces. Brown stock should…