It's all saucissons and confitures, recipes invented before the age of tetrafluoroethane.
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It helps that this venture, which started off selling artisanal pickles and confitures, is close to a family business.
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Par ailleurs, rarement les meurtres auront-ils suscité autant de fringales : dans les romans de Louise Penny, on résout des crimes en engloutissant des tranches de bacon à l'érable accompagnées de confitures aux bleuets sauvages!
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Here are woodcut instructions (artist anonymous) for carving a suckling pig from L'École parfaite des officiers de bouche (1729): Engravings of sugar flowers from a 1768 edition of confectionery chef Joseph Gillier's Le cannameliste français; ou, Nouvelle instruction pour ceux qui desirent d'apprendre l'office: A woodcut (artist anonymous) of a dessert table laden with candied fruit, sweetmeats, and confections from François Massialot's 1692 cookbook Nouvelle instruction pour les confitures, les liqueurs, et les fruit: A guide for table settings for the Windsor feasting table from a 1716 edition of Patrick Lamb's Royal Cookery; or the Compleat Court-Cook: An etching of a surtout (an ornamental centerpiece for a dining table) with fruit from the 1730s cookbook The Modern Cook by Vincent la Chapelle, a master cook who served, among others, King John V of Portugal and Louis XV's mistress Jeanne Antoinette Poisson: A set of illustrations from Il Trinciante di Messer Mattia Giegher, Mattia Giegher's treatise on the proper ways to carve all sorts of meat: "Circe's Palace," an etching from 1750's La science du maître d'hôtel confiseur, one of many cookbooks written by the mysterious "Menon," whose identity remains unknown: Willan's gift also includes a donation to fund grants for further research into culinary history and art.
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Charles Dantzig's first novel, Confitures de crimes (the title refers to a line from a poem by H.J.-M. Levet: "Le soleil se couche en des confitures de crimes"), was published by Les Belles Lettres in 1993. It recounted the life of a poet elected president of France, who went on to start a war. This work of fiction was the first indication of Charles Dantzig's passion for literature and his ironic handling of posturing and comedy.
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In its workshop, jams and jellies are made from over 114 flavors. The museum is a space created to discover all the secrets that are hidden in a jar of jam. There are confitures for all tastes: from exotic or traditional fruits, sweet or bitter, classic or unknown, etc. Adult courses and workshop for children from 6 to 12 years old are organized, and they have a specialized library and a collection of confitures from different countries.
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In 1988, Derome released his first solo album, Confitures de Gagaku, followed by six more over the next 14 years. Derome has composed scores for over 30 films, working with a number of Quebec film directors, including Michèle Cournoyer, Jacques Leduc, Pierre Hébert and Jean Detheux. He also wrote and choreographed a number of dance and theatre pieces in the early to mid-1980s, including Confitures de Gagaku (1985) for woodwinds, soprano, double bass, keyboards and percussion. Derome is a member of Nicolas Caloia's Ratchet Orchestra, which ranges in size from 15 to 30 musicians and has performed the music of Caloia, Sun Ra, and Malcolm Goldstein.
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The café did not become a great success until it was taken over by a Sicilian, Francesco Procopio dei Coltelli, who had first worked for Pascal in 1672. He bought the café and began serving coffee, tea, chocolate, liqueurs, ice creams and confitures. The new Cafe Procope became fashionable and successful, and was soon copied by other cafés in the city.
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The economy of Beit Yitzhak is based primarily on agriculture, particularly fruits and vegetables. The 778 private jam factory was founded by two English families used to produces a popular line confitures (whole fruit containing jams). 778 was sold and the factory was closed. Today there is another private factory in the moshav under the trade name of Beit Yitzchak Natural Products that produces fruit spreads, preserves, jams and honey.
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The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture.
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Sugar products were held to have medicinal value, and while James VI was in Denmark the court physician John Naysmyth bought confitures and sweets called "scrotchets".Miles Kerr-Peterson & Michael Pearce, 'James VI's English Subsidy and Danish Dowry Accounts, 1588-1596', Scottish History Society Miscellany XVI (Woodbridge, 2020), 31, 48, 56, 72: George Powell McNeil, Exchequer Rolls of Scotland, vol. 22 (Edinburgh, 1903), p. 156-7. The English ambassador Robert Bowes described a particular Scottish form of banqueting to William Cecil, as the details given of a banquet mentioned in a previous letter had puzzled Queen Elizabeth.
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Recipe for "Asparagus in Fragrant Sauce", from La Varenne's, Le Cuisinier françois (1651) quoted in Harold McGee's On Food and Cooking (2004) It also contains the earliest recipe in print for mille-feuille. The cooking of vegetables is addressed, an unusual departure. In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce: "make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle..." La Varenne preceded his book with a text on confitures-- jams, jellies and preserves--that included recipes for syrups, compotes and a great variety of fruit drinks, as well as a section on salads (1650).
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Elinor Fettiplace provides recipes for various forms of bread, such as buttered loaves; for apple fritters; preserves and pickles; and a celebration cake for 100 people. New ingredients such as the sweet potato, which had arrived from the New World, feature in the book. The following recipe for dressing a shoulder of mutton calls for the use of the newly-available citrus fruits: it also illustrates the nature of Fettiplace's spellings and her individual style of writing: Fettiplace included a recipe for "White Bisket Bread", nowadays called meringue, using one and a half pounds of sugar, a handful of flour, and twelve beaten eggwhites. The recipe is older than François Massialot's 1692 work Nouvelle instruction pour les confitures where meringues first appear in French cuisine.
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Coffe published many books, ranging from recipes and gardening, to critiques of mass-produced food production and the manufacture of commercial food products. Some of his best-sellers were: \- Le Bon Vivre (Living Well) and Le Vrai Vivre (Authentic Living) in 1992, \- Comme à la Maison (Homely cooking) in 1993, \- Le Potager Plaisir (The Joy of Home-grown Food) and Le Marché (The Food Market) in 1998, \- Fleurs Bonheur (The Joy of Flowers) in 1999, \- Le Verger Gourmand (The Greedy Gardener) in 2000, \- La Véritable Histoire des Jardins de Versailles (The Trues History of the Gardens of Versailles), with Alain Baraton in 2007, \- Les Recettes Inratables de Jean-Pierre Coffe (Jean-Pierre Coffe's Failure-proof Recipes) in 2007, \- Mes Confitures (My Jams) in 2008, and \- Le Plaisir à Petit Prix (Good Food on a Budget) in 2009.
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In 1905, while he was still a graduate student, Li presented (in French) his first paper on soy at the Second International Dairy Congress in Paris, and published it in the proceedings of the conference. In 1910 he published a short treatise in Chinese on the economic and health benefits of soy beans and soy products, especially doufu, which he maintained could alleviate diabetes and arthritic pain, and then in 1912 Le Soja in French. At the annual lunch of France’s Society for Acclimatization (Société d’Acclimatation), in keeping with its tradition of introducing new foods from little-known plants, Li served a meal of vegetarian ham (jambon végétal), soy cheese (fromage de Soya), soy preserves (confitures de Soya, such as crème de marron), and soy bread (pain de Soya). Together with his partner L. Grandvoinnet, in 1912 Li published a 150-page pamphlet containing their series of eight earlier articles: Le soja: sa culture, ses usages alimentaires, thérapeutiques, agricoles et industriels (Soya – Its Cultivation, Dietary, Therapeutic, Agricultural and Industrial Uses) (Paris: A Challamel, 1912).
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