Presentation

This Gastronomic Encyclopedia contains no recipe de Food, for two raisons essential :

• On the one hand, it is creation and therefore the in matters of, " the only star according to the late and large Head Bernard Loiseau (1951-2003), which made the dish and whose knowledge precise seems to us more important thing that theindication (even very Detailed) from way de 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 in live and on the many sites gastronomic, on social networks or via blogs culinary, constantly updated (by subscription to newsletter or Rss feeds in particular), but all these media do not necessarily give informations relevant to origins, nature, definition and illustration of products et food, ingredients and materials mentioned and used about receipts and preparation an flat.

For the constitution of this work gastronomic, we therefore focused our research on the plurality of dish and especially on the diversity made up of people from different backgrounds of materials, ingredients, products and food used et employees by chefs (which are all present in this work) and their party leaders, for the make up with their clever et inexhaustible ingenuity, but also, and above all, those used naturally, sometimes secularly, by the peoples and communities of our planète concerning the 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 which mark our life societal or religious (Baptism, anniversary., marriage, Holidays, 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 Mouth slang.