http://www.hertzmann.com/ The personal culinary ramblings, thoughts, comments, observations, and miscellany of one Francophile including lots of recipes and pictures. en-us Sun, 26 Aug 2012 17:34:23 GMT Sun, 26 Aug 2012 17:34:23 GMT http://blogs.law.harvard.edu/tech/rss rss@hertzmann.com rss@hertzmann.com Copyright 2012 Peter Hertzmann, Inc. All rights reserved. French Cuisine http://www.hertzmann.com/techniques/index.php?Getting_Sauced Escoffier's system of sauces may have been fine in 1900, but it doesn't play well with the limitless number of sauces prepared in the 21st century. Rather than seeing sauces as derivatives of one another, I believe that most sauces can be divided into one or more of five categories. Sat, 25 Aug 2012 00:00:00 GMT http://www.hertzmann.com/techniques/index.php?Getting_Sauced http://www.hertzmann.com/techniques/index.php?Dont_Cry_For_Me_Mr_Onion What could be more common than the lowly onion? It's possibly the most common vegetable in many cuisines, and until recently, also the least expensive. For millennium, in many cultures it has been considered as food for the poor and the down-trodden. It is the vegetable that new cooks are the most confused by, and that chefs leave for apprentices or prep cooks to handle. Mon, 26 Sep 2011 00:00:00 GMT http://www.hertzmann.com/techniques/index.php?Dont_Cry_For_Me_Mr_Onion http://www.hertzmann.com/articles/2011/blog/index.php For me, the current excitement in my cooking is coming from exploring various new culinary doodads that I can create to start and finish a meal. As a way to present these dishes to the readers of a la carte, I've decided to start a blog that each week will feature a new dish from this phase in my life. There'll also be a short essay to accompany the dish. All the dishes will fall into the category of amuse-bouches, intermedes et mignardises. Please give the blog a visit, and if you think you may find it interesting in the future, subscribe to it via RSS by clicking the icon at the top of the page. Because the blog will have a new entry every Monday, I will not be announcing it with this newsletter. Sun, 29 May 2011 00:00:00 GMT http://www.hertzmann.com/articles/2011/blog/index.php http://www.hertzmann.com/articles/miscellany/recipes.php After years of good intentions, it's finally happened: the a la carte recipe index has been completely redone. Not the index itself, but the recipes. Each recipe now displays in a common format with both metric and English measurements included in most recipes. And besides including every recipe posted as part of an article since 1999, every other French recipe that I had in my \"trunk\" is now also included, bringing the current total to 913 recipes. Thu, 03 Mar 2011 00:00:00 GMT http://www.hertzmann.com/articles/miscellany/recipes.php