French History, Travel & Culture

France: Heart in Paris

French History

Court Life

French Literature, Authors and Artists

Book Reviews

French Travel

Château de Amboise


Loire Valley

Miscellaneous French Travel

French Culinary School

Culinary historian and researcher. Professional cooking experience.

Section I: French Fundamentals

Section II: Vegetables

Section III: Stocks

Section IV: Sauces

The Five French Mother Sauces

French Sauces Overview

Secondary / Modern Sauces

Section V: Modernist Cuisine

Section VI: Sourcing Ingredients

Sourcing Ingredients

Thinking of Opening A Restaurant

Butcher’s Block

Meat Butchery

Fish & Shellfish Butchery

Beef Cut Profiles

Veal Cut Profiles

Pork Cut Profiles

Lamb Cut Profiles

Poultry Cut Profiles

Fish Profiles

Shellfish Profiles


French Culinary

Spices, Condiments, etc.




Side Dishes

Desserts & Sweets

Food Festivals