Life and Times
Julia Child was the person who more than anyone else brought French cooking to North American middle-class households as a TV personality and author. She is only familiar to North Americans, though; she remains mostly unknown in
À la Mode literally means "in the fashion."
In topic areas other than food, when someone says something is "à la mode", it usually means that something is "in fashion" currently.
In the food sense, however, it is actually shorthand for "in the
Bletting is the process of letting a fruit partially rot so that it not only becomes edible, but also acquires its most desirable taste and texture qualities. As with all these things, it’s unknown who decided to first try a piece of rotting fruit.
Champagne rhubarb is rhubarb that is less tart, less fibrous, lighter in colour (a very pale pink), and more delicate overall than regular rhubarb — hence the name “champagne.” These qualities comes from special growing techniques. An entire region in Yorkshire, England, specializes in production of Champagne rhubarb.
Rhubarb is the stalk of a leafy perennial plant. In cooking, it is used as a fruit owing to its high acidity. As such, it is one of the first fruits to appear in the garden each year, and thus many desserts and preserves have evolved around it. When purchasing, avoid limp stalks that are on their way out. As with many things in life, firmness can be a better indication of quality than size.
AGAs are always-on stoves and ovens. An AGA cooks food by using the type of radiant-heat that was used throughout most of history for cooking, before modern direct heat burners came along. Some models of the stove can also provide hot water and heat for the house.
Alcohol produced in very large quantities is made in a “continuous” still (aka Coffey, patent or column still.) In this type of still, you can just keep your production flowing through the still constantly. This is ideal for products such as gin or vodka. Alambic stills are different. They make alcohol in one distinct batch
The expression, ‘batterie de cuisine’, means literally ‘your kitchen artillery.’ Its actual usage is a bit less dramatic, though: it is taken to mean the collection of essential tools that you need in your kitchen to be an efficient and good cook in the cuisine that you practise.