Presentation

This Gastronomic Encyclopedia contains no recipe de food, for two main reasons:

• On the one hand, it is the creation and therefore the in matters of, " the only star "According to the late and great Head French Bernard Loiseau (1951-2003), which made the dish and whose precise knowledge seems to us more important than the indication (even very detailed) of the way of to prepare un dish.
• On the other hand, one finds, discovers (almost all) the receipts very well explained and illustrated on the internet: in photos, slideshows or videos via Pinterest, YouTube, Instagram ou Tik Tok – for example – and live and on the many sites, on social networks or via culinary blogs, constantly updated (by subscription to news letters or Rss feeds in particular), but all these media do not necessarily provide information relevant to the origins, nature, definition and illustration of products et food, ingredients and materials mentioned and used in receipts and preparation an flat.

For the constitution of this gastronomic work, we have therefore concentrated (…) our research on the plurality of dish and especially on the diversity of materials, ingredients, products and food used and employed by chefs (which are all present in this book) and their party leaders, for the make up with their skillful and inexhaustible ingenuity, but also, and above all, those used naturally, sometimes secularly, by the peoples and communities of our planet with regard to creations and preparations culinary local, traditional, customary ou artisanal, and this, with a maximum of explanations and illustrations.

Not to mention the description and explanation of the many and sometimes strong experienced appellations culinary own to the classic kitchen : Argenteuil, Chambord, Choisy, Clamart, Condé, DuBarry, Joinville, Pompadour, Richelieu, Valois, Villeroy...

Gastronomic events have not been forgotten with the definitions of the main gastronomic events et festive that mark our societal or religious life (Baptism, anniversary., engagement, marriage, Christmas, New Year, ...), a section which is accompanied by two gastronomic calendars: calendar of gastronomic festivals in France et calendar of gastronomic festivals in other countries.

Finally, a mischievous wink was made to our food with the earthy and copious Mouth slang.

Regis Carisey, food editor.