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The Language of Cuisine
Appears in
By Anthony Blake and Quentin Crewe
Published 1978
Chefs are as carefree with their terms as cookery writers. To most people to ‘blanch’ means to drop into boiling water. To the Troisgros it means to put something into cold water and bring to the boil for three or four minutes.
Similarly, words may be used unexpectedly. The uninitiated might expect Chapel’s foie de lotte to mean the liver, whereas it means the roe.
It is all a shorthand, but like written shorthand, one person finds another’s difficult to read. The glossary is a particular interpretation of the methods of the chefs in this book. The terms are appropriate to the recipes they have given; they do not necessarily apply to techniques from a different range of cuisine.
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