Arranging the Meal or Gifts from the Kitchen For Dummies

Arranging the Meal: A History of Table Service in France

Author: Jean Louis Flandrin

The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events. The most famous example of such a change occurred in the nineteenth century, when service à la française--in which the stunning presentation made a great show but diners had to wait to be served--gave way to service à la russe, in which platters were passed among diners who served themselves. But in Arranging the Meal, the late culinary historian Jean-Louis Flandrin argues that such a change in the order of food service is far from a distinct event. Instead he regards it as a historical phenomenon, one that happened in response to socioeconomic and cultural factors--another mutation in an ever-changing sequence of customs. As France's most illustrious culinary historian, Flandrin has become a cult figure in France, and this posthumous book is not only his final word but also a significant contribution to culinary scholarship. A foreword by Beatrice Fink places Flandrin's work in context and offers a personal remembrance of this French culinary hero.

Table of Contents:

Foreword, by Georges Carantino
Foreword to the English Language Edition: Jean-Louis Flandrin's World Order, by Beatrice Fink
Preface

PART ONE. THE STRUCTURE OF MEALS IN THE CLASSICAL AGE
1. Composition of the Classical Meal
2. Roasts
3. Entrées and Entremets
4. Composition of Meatless Meals

PART TWO. FOURTEENTH TO TWENTIETH CENTURIES: VARIATIONS IN THE SEQUENCE OF COURSES IN FRANCE
5. French Meals in the Fourteenth and Fifteenth Centuries
6. Sixteenth-Century Overview
7. Classical Order in the Seventeenth and Eighteenth Centuries
8. Innovations from the Revolution to World War I
9. Hidden Changes in the Twentieth Century

PART THREE. OTHER COUNTRIES, OTHER SEQUENCES
10. English Menu Sequences
11. Polish Banquets in the Sixteenth, Seventeenth, and Eighteenth Centuries

Postscript
Appendixes
A. Additional Material for Part Three
B. Dietetics and Meal Sequences
C. The Cuisine of the Renaissance
D. Additional Printed Sources
Notes
Bibliography
Index

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Gifts from the Kitchen For Dummies

Author: Andrea Swenson

Whipping up delicious edible gifts for any occasion is a snap with this fun cookbook and packaging guide. From easy-to-follow recipes to creative presentation ideas, you’ll find everything you need to make special, personal gifts that taste great and look terrific. Step-by-step, professional food presenter and recipe developer Andrea Swenson shows you how to whip up tasteful delights for every holiday and occasion, including:

• Scrumptious chocolate candies, cakes and sauces
• Delicious cookies of every description
• Savory sauces and condiments
• Dreamy cakes, pies breads, scones and pretzels
• Edible and non-edible wrappings for your food gifts

Each chapter of Gifts From the Kitchen For Dummies gives you everything you need to get through the 75 recipes featured—from the basics of kitchen craft to more complicated preparation techniques. Here’s just a small sampling of the eye-popping, mouthwatering treats you’ll learn to make:

• Cranberry-walnut monkey bread, pineapple-ginger scones and prosciutto-fig quick bread and
• Pecan-cream pound cake and buttermilk-streusel coffee cake
• Chocolate truffles, piña colada candies and candy sushi
• Banana-mango chutney, grainy apricot mustard and scallion butter
• Almond and date mandlebrot, eggnog cookies, crispy cappuccino froths
• Strawberry-pineapple jam, sweet onion marmalade and pear-cranberry compote
• Almond paste “wrapping paper,” chocolate nest, pastillage containers
• Barbecue almonds, red pepper humus, South-of-Somewhere Salsa
• Lemon-lime icebox pie, plum-almond tart, orange cannoli pie

Expressiveyour love and delight your friends and family with the tasty, attractive, homemade treats you’ll find in Gifts From the Kitchen For Dummies.