Boeuf Bourguignon: a short story of a great dish | Matthieu Aussudre

"Le Boeuf Bourguignon: petite histoire d'un grand plat" by Matthieu Aussudre, published by Editions MENU FRETIN, is a true ode to one of the most emblematic dishes of French cuisine. Through its pages, the author takes us on a culinary journey, revealing the origins, evolutions and anecdotes around the Boeuf Bourguignon. Whether you are a cooking enthusiast or simply curious about the history of this iconic dish, this book will captivate your interest and enrich your gastronomic knowledge.

The result of a long evolution beginning in the^fifteenth century, it was only in 1867, in Pierre Larousse's Grand dictionnaire universel du^XIXe siècle, that the term "boeuf bourguignon" was mentioned for the first time without any further information, except that it was a dish prepared with wine.

Where does this dish actually come from? In what way is he, or rather is he not, Burgundian? What cuts of beef should you use? Which wine? Which garnish? What support? Which container should I choose to cook it?

These are all questions that Matthieu Aussudre answers by relying on a critical reading of the gastronomic literature and a fascinating deciphering of the myths and fantasies that surround cooking, to offer you a complete and detailed exploration of this culinary treasure.

Immerse yourself in the fascinating history of beef bourguignon, one of the most emblematic dishes of French cuisine. A story quite different from what one might have expected from his name and the imagination it carries into the greedy thoughts of our contemporaries.

Characteristics:

• Author: Matthieu Aussudre
• Editor: Editions MENU FRETIN
• Collection: Trivet
• ISBN: 978-2-38244-068-1
• Format: Paperbound
• Published : 2024-02-15
• Pages: 96
• Dimensions: 17 x 11.5 x 0.8 cm
• Tongue: French