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Charles Elmé Francatelli
Despite his name and his French training, Charles Elmé Francatelli was English by nationality. He wrote several important cookbooks, and held in succession three of the most prestigious cooking positions in England at the time.

Francatelli was born in London in 1805, but grew up in France. There, he learnt cooking, getting a diploma from the Parisian College of Cooking, and working under people such as Carême.
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Today's Lunchtime Article
In America, the predominant Turkey breed is the American Bronze (aka Broadbreasted White), which was developed in the 1950s for size and weight. 99% of the Turkeys sold are Broadbreasted White. These domesticated birds are so awkward that they can't fly or run: they can't breed by themselves, and have to be artificially inseminated. Without man around to help, there wouldn't be a next generation of them. They are usually brought to market within 3 months of hatching, at an average weight of 27 pounds (12 kg.)

When first hatched, Turkeys are not fed for the first day or so, as they are still digesting yolk that is in their stomachs.
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