Mason musso dating

They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.

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Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, strange vegetables and fish of all kinds.

Perhaps the all-time favorite cold soup is our own American-made original Creme Vichyssoise Glacee creatd by the late Chef Louis Diat at the New York Ritz.

The modern restaurant industry is said to be based on soup.

Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.

A thick porridge of some kind is still the staple food of many peoples, and it is not always made of cereals, but may consist of other starch foods: legumes, chestnuts or root vegetables." ---Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p. This category included liquid foods for invalids, such as beaten egg, barley and emmer gruel..the water from boiling pulses, vegetables or other foods...soups or purees made from vegetables or fruits...broth made with meal of legumes or cereals with added animal fat..soup in the usual modern English sense, based on meat and vetetables... The culinary preparations included in this section are of fairly recent origin in their present form, dating from only the early part of the 19th century.

Medicinal spices and herbs might be added to these various soups, especially if they were intended for invalids as part of a prescribed diet." ---Food in the Ancient World from A to Z, Andrew Dalby [Routledge: London] 2003 (p. Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. In most countries, cuisines and periods; for starters, dessert or holiday fare. "Reams have been written about the worth of good hot soup.

The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.

Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono that looks and tastes like chilled sunshine.

Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).

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