Masakan Perancis

Daripada Wikipedia, ensiklopedia bebas.
Lompat ke: pandu arah, cari
Peragaan masakan nouvelle
Peragaan masakan haute
Terrine salmon selasih
Title Cuisine 2.jpg
Rencana ini adalah sebahagian siri Masakan
Teknik penyediaan dan perkakas masak
Perkakas dapur - Teknik
Timbang dan ukur
Ramuan dan jenis makanan

Makanan
Masakan vegetarian
Herba dan Rempah
Keju - Pasta - Pembasuh mulut
Roti - Sos - Sup - Teh
Ramuan-ramuan lain

Makanan wilayah
Afrika - Asia - Asia Selatan
Amerika Latin - Amerika Utara
Caribbean - Eropah
Tengah Timur
Makanan-makanan lain...
Lihat juga:
Dapur - Hidangan
Tukang masak terkenal
Wikibuku: Buku masakan

Hidup di Perancis


edit box

Masakan Perancis (Bahasa Perancis: cuisine française, IPA: [kɥi.zin fʁɑ.sɛz]) adalah sejenis tradisi dan amalan masakan yang berasal dari Perancis, berpunca dari berkurun-kurun perubahan sosial dan politik. Zaman Pertengahan membawa Guillaume Tirel, lebih dikenali sebagai Taillevent. Zaman moden, bermula pada kurun ke-17, meskipun, melihatkan suatu gerakan terhadap lebih kurang rempah dan lebih kegunaan liberal herba dan teknik halus, bermula dengan La Varenne dan selanjutnya mengembang dengan chef terkenal Napoleon dan para rombongan lain, Marie-Antoine Carême.

Masakan Perancis dikanunkan pada abad ke-20 oleh Georges Auguste Escoffier untuk menjadi versi moden masakan anggun (haute). Karya utama Escoffier, bagaimanapun, tidak memasukkan banyak ciri wilayah yang dapat ditemui di wilayah-wilayah Perancis. Gastro-pelancongan dan Guide Michelin membantu membawa orang ke kawasan luar bandar semasa abad ke-20 dan seterusnya, untuk merasai masakan kaum borjuis dan petani Perancis. Masakan Gascon juga banyak mempengaruhi masakan di barat daya Perancis.

Masakan kebangsaan[sunting | sunting sumber]

There are many dishes that are considered part of the nation's national cuisine today. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country.

Makanan[sunting | sunting sumber]

An entire foie gras (partly prepared for a terrine)
Escargot à la bourguignonne or "escargot cooked with garlic and parsley butter in a shell" (with a €0.02 coin as scale)
Black Périgord Truffle
Smoked and salted horse meat on a sandwich
fleur de sel from Guérande

French regional cuisines use locally grown vegetables, such as:

Vegetable
French English
pomme de terre potato
haricot verts (A type of French green bean)
carotte carrot
poireau leek
navet turnip
aubergine eggplant
courgette zucchini
échalotte shallot

French regional cuisines use locally grown fungi, such as:

Fungi
French English
truffe truffle
champignon mushroom
oyster mushrooms
cèpes porcini

Common fruits include:

Varieties of meat consumed include:

French English
poulet chicken
squab
dinde turkey
canard duck
oie goose
foie gras
boeuf beef
veau veal
porc pork
agneau lamb
mouton mutton
lapin rabbit
caille quail
cheval horse
grenouille frog
escargot snails

Eggs are fine quality and often eaten as:

Fish and seafood commonly consumed include:

Herbs and Seasonings vary by region and include:

Fresh fruit and vegetables, as well as fish and meat can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

Nota[sunting | sunting sumber]

Bibliografi[sunting | sunting sumber]

  • Boudou,ballious Evelyne and Jean-Marc Boudou. Les bonnes recettes des bouchons lyonnais. Seyssinet: Libris, 2003. ISBN 978-2-84799-002-7
  • Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3-8331-1129-7
  • Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002. ISBN 978-0-471-29016-2
  • Foder's. See It. France. 2nd edition. New York:Foder's Travel Publications, 2006.
  • Hewitt, Nicholas. The Cambridge Companion to Modern French Culture. Cambridge: The Cambridge University Press, 2003. ISBN 978-0-521-79465-7
  • Mennell, Stephen. All Manners of Food: eating and taste in England and France from the Middle Ages to the present. 2nd ed., Chicago: University of Illinois Press, 1996. ISBN 978-0-252-06490-6
  • Spang Rebecca L., The Invention of the Restaurant. 2nd ed., Harvard University Press, 2001. ISBN 978-0-674-00685-0
  • Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.
  • The Culinary Institute of America. The Professional Chef. 8th ed. Hoboken, New Jersey: John Wiley & Sons, INC, 2006. ISBN 978-0-7645-5734-7
  • Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: First Touchstone, 1996. ISBN 978-0-684-81857-3
  • Benjamin Endres layout and design.

Lihat juga[sunting | sunting sumber]

Templat:Mediterranean cuisine