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Garnishes on Stage

 

Garnishes on Stage

When Garnishes were Centre Stage: a Brief Return to Haute Cuisine

International Wine & Food Society Journal, December 2009, p 16


This is the second of several articles published in the journal of the International Wine & Food Society described on the 'Society 2' page on the horizontal navigation bar above.  It is not a journal in the academic sense with papers with references/bibliographies at the end of each. 

You may need to increase the size of the text by using the size button in the lower right corner of your screen if it exists.  Another way of making changes is to use the 'Control' and the 'plus' or 'minus' keys

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Perhaps use of the words 'brief return' in the title was premature as the article led to more on haute cuisine.  The series is based on 'the chef's Bible' - 
the Répertoire de la Cuisine. It is a small book originally published in France and London in 1914 and is available in updated form in English and French as it is used in both countries and wider afield. It gives many hundreds of garnishes and dish names with a brief content/technique list for each. One of the articles in the series suggests that the Répertoire was created by and for chefs and maîtres d'hôtel in France and British cities, chiefly London. They regarded the book as the main reference work relating to garnishes and dish names.

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Note the graphic setting of the text.  I will refer to it again in the next article - "Martial Mentions on the Menu".
 





See and hear The Mikado himself by setting the slide-bar to the middle when you arrive via

http://www.ovguide.com/movies_tv/the_mikado_1967.htm


Listen to another of its songs at 
 
      http://www.youtube.com/watch?v=Zy1IdLj-jy0   
 


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