Beef Bourguignon: A Brief History of a Great Dish (French Edition) by Matthieu Aussudre

"Beef Bourguignon: A Little History of a Great Dish" 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 surrounding Beef Bourguignon. Whether you are a cooking enthusiast or simply curious to know 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 15th century, it is only in 1867, in the Grand Universal Dictionary of the 19th Century by Pierre Larousse, that the term “beef bourguignon” is mentioned for the first time without further information, except that it is a dish prepared with wine.

Where does this dish really come from? In what way is it, or rather is it not, from Burgundy? What cuts of beef should be used? What wine? What garnish? What accompaniment? What container should be chosen for cooking it?

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

Dive into the fascinating history of beef bourguignon, one of the most emblematic dishes of French cuisine. A history quite different from what one might expect from its name and the imagery it carries in the gourmet thoughts of our contemporaries.

Features:

• Author: Matthieu Aussudre
• Publisher: Editions Menu Fretin
• Collection: Dessous de plat
• ISBN: 978-2-38244-068-1
• Format: Paperback
• Publication Date: 02/15/2024
• Pages: 96
• Dimensions: 17 x 11.5 x 0.8 cm
• Language: French