The Jazz Age of French Cuisine

French food from the 1920s paints a portrait of 1 of the country's most exciting culinary periods, when ancient recipes had new life inhaled to them and also the food from the poor became fine dining for that rich.

Ironically, French food from the 1920s wasn't centered round the creation of new dishes, (even though this was the time during which the crepe suzzete made its debut), but rather grew from new preparation approaches for haute cuisine, or high dining.

More efficient preparation allowed the country's chefs to utilize the growing quantity of hotels that featured its restaurant like a highlight of their guests' experience. The very first time, haute cuisine (dishes featuring meticulous preparation and expensive ingredients) might be prepared considerably faster and subsequently on the much grander scale.

The groundwork for French food from the 1920s was laid by Georges Auguste Escoffier, who throughout the late 1800s with the first decade from the 20th century revolutionized the way in which haute cuisine was prepared.

Escoffier is credited with dividing the current kitchen into various stations where a chef was accountable for only a specific a part of a dish or meal's preparation. For instance, a garde manager was accountable for preparing only cold dishes while a rotisseur was solely accountable for ingredients that must be fried, grilled, or roasted.

This resulted in dishes which previously could require 30 minutes to be ready could certainly be completed in 50 % of time since different chefs done different components simultaneously. Escoffier can also be credited with helping pare down French menus and advocating dishes be served separate courses on individual plates.

With this foundation in position, French cuisine, largely varied with recipes depending on regions, developed a national character. Dishes and recipes formerly cooked and eaten through the poor, or "peasants dishes," started to find their distance to haute cuisine. Chefs would often simply replace the cost-effective ingredients using their more expensive counterparts, for example substituting cheap wine and among a much high quality.

So it's not surprising that French cuisine from the 1920s featured rising interest in the peasant dish coq au von, a soup primarily comprising chicken stewed in wine, shot to popularity. Although an old dish (one legend claims it had been cooked for Caesar when he conquered the region that would become France), it wasn't until the 1920s it became commonplace dish not just for peasants however for fine-dining restaurants too.

Although originally published in 1903, Le Guide Culinaire, a recipe book incorporating a lot of the foundation of French cooking, for example using fresh, local ingredients, was updated twice throughout the 1920s and reflected both advanced preparation techniques and also the tweaking of ancient recipes into modern masterpieces.

French food from the 1920s produced recipes by which regional diversity melded into one cohesive culinary theme and it is a testimony towards the success of contemporary efficiency coupled with tradition.

Robert Grazian is definitely an accomplished niche website developer and author. To explore french cuisine [bestfrenchrecipes.info/the-jazz-age-of-french-cuisine] visit Best French Recipes [bestfrenchrecipes.info] for current articles and discussions.