Posts Tagged With: History of French Cooking

History of French Cooking – Part 2

History of French Cooking, Part 2, starts with the Renaissance.  The Renaissance period saw a refinement of cuisine and tableware introduced by Catherine de Medicis and her Florentine cooks.  That is how creams and zabagliones appeared, as well as spinach.  Contrary to popular belief (no doubt brought about by the story of a “chicken in every &hellip Continue reading »

Categories: French Cuisine and Wines | Tags: , | 2 Comments