 |
Trish Deseine is an Irish food writer and cookbook author; she was born in Northern Ireland, and moved to Paris in 1987.
|
Trish Deseine is an Irish food writer and cookbook author; she was born in Northern Ireland, and moved to Paris in 1987.
In 2000 she was approached by the French publisher, Marabout, to write a cookbook. Her first book Petits plats entre amis was published in 2001 and won the Ladurée and SEB prizes. Her second book, Je veux du chocolat! (2002) won a World Gourmand Cookbook Award and has sold over 500,000 copies to date.[ when? ]
Subsequent books have included Mes petits plats préférés (2003); Fêtes maison (2003) about party food; J'en veux encore (2004) about food for children and Du caramel plein la bouche (2005). For Marabout also, Deseine has produced small format books – Les apéros de Trish, Trifles, Best of Chocolate and Bonbons Forever. Ma petite robe noire et autres recettes (October 2006) explores the connection between wardrobe staples and food (basics, vintage, classics, accessories, etc.). It won the 2007 Prix la Mazille at Périgueux, making Deseine the first non-French writer to receive the prize. A book for the English-speaking market – Nobody Does It Better – which celebrates the best in contemporary French cooking was published by Kyle Cathie in early 2007.
Her first English-language TV series, the twelve part RTÉ/BBC co-production Trish's Paris Kitchen was broadcast in Ireland in 2008 and in the UK in 2009 on UKTV Food. Two further series, Trish's Country Kitchen and Trish's Mediterranean Kitchen were broadcast on RTE, Good Food Channel and BBC Lifestyle. Her second English language book Trish's French Kitchen was published alongside the series in September 2008.
She also produces sweet recipes for French ELLE . Her book Grande table, petite cuisine was published in France in September 2012. Her book The Paris Gourmet (La Gourmande) was published in September 2013.
Simone "Simca" Beck was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.
Dione Lucas was an English chef, and the first female graduate of Le Cordon Bleu. Her father was the architect, jeweller and designer Henry Wilson, and her sister was the violinist Orrea Pernel (1906–1993). She married another architect, Colin Lucas (1906–1984).
A financier is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. Hermé created his own brand in 1998 with Charles Znaty.
Kilien Stengel is a French gastronomic author, restaurateur, and cookbook writer. He has worked at Gidleigh Park, Nikko Hotels, Georges V Hotel in Paris, and in a number of Relais & Châteaux restaurants.
La cuisine pour tous, Je sais cuisiner, The French Pocket Cookbook, or I Know How to Cook is a French cookbook edited by Ginette Mathiot and H. Delage.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Rachel Khoo is a British cook, author, and broadcaster who has hosted and co-hosted television cooking shows on the BBC, Food Network, and Netflix.
Julie Andrieu is a French television/radio presenter and food critic.
La Mazille was a French writer best remembered as the writer of the cookbook La Bonne Cuisine du Périgord.
Clotilde Dusoulier is a French food writer from Paris. She runs a popular food blog called Chocolate & Zucchini and has published several books related to French food.
Antoine B. Beauvilliers was a French restaurateur who opened the first grand restaurant in Paris and wrote the cookbook L'Art du Cuisinier. Jean Anthelme Brillat-Savarin considers him the most important of the early restaurateurs, as "he was the first to have an elegant dining room, handsome well-trained waiters, a fine cellar and a superior kitchen." Beauvilliers is described as a "portly figure, his triple chin, his broad, joyous face, and the light that sparkles in his large grey eye." He dressed fashionably and carried a sword. His success was enhanced by his ability to "cater to and flatter rich patrons", attending to them personally and helping them with items on the menu; he had a prodigious memory and could recall a patron he had not seen in 20 years.
Barbara Ketcham Wheaton is an American writer and food historian. Since 1990, she has been honorary curator of the culinary collection at the Schlesinger Library, Radcliffe College, one of the largest collections in the United States of books and manuscripts relating to cooking and the social history of food.
Philippe Conticini is a French chef and pastry chef. Philippe Conticini has been described by the French press as "a pastry genius" and "one of the greatest pastry chefs of his time".
Maurice Yvain was a French composer noted for his operettas of the 1920s and 1930s. Some of which were written for Mistinguett, at one time the best-paid female entertainer in the world. In the 1930s and 1940s, he became a major success in the United States and several of his pieces appeared in the famous Ziegfeld Follies on Broadway. He also composed music for several films of notable directors such as Anatole Litvak, Julien Duvivier, and Henri-Georges Clouzot. Yvain's music blended with the then "spirit of Paris".
Gilles d'Ambra Azzopardi is a French psychosociologist. He is the author of numerous books on practical psychology for the mainstream readers, on male-female relationships and management. In this respect, he is an active contributor in his role as Strategic Advisor for Monkey-tie, the first recruitment platform that links people to businesses based on corporate culture and personality.
Pierre Chavot is a French author, historian and teacher.
Andrea Jourdan is a Canadian chef, ghost writer and a culinary author with over 100 published cookbooks.
Christine Ferber is a French pastry chef and chocolatier, who co-owns La Maison Ferber in Niedermorschwihr, Alsace region of France. She sells over 200,000 jars of jam a year across the world.
| International | |
|---|---|
| National | |
| Other | |
