Follow on Instagram
The French consider cooking an art and their cuisine is famous and popular around the world. French cookbooks date back to the Middle Ages, and French standards were an early gauge of cooking. Nouvelle cuisine, which emerged in the 1960s, reacted against the heavy style of cooking then in use, which relied on rich ingredients. While many Nouvelle cuisine dishes used expensive ingredients, they were much lighter; portions were smaller, and the presentation more artistic.
About this time, Julia Child emerged as a popular American chef, author, and television personality. With her debut cookbook, Mastering the Art of French Cooking, she brought French cuisine to the American public. Her subsequent television programs, most notably French Chef, premiered in 1963. In the 1970s and 1980s, she starred in numerous cooking shows and wrote several more cookbooks. Child’s signature use of ingredients like butter and cream drew criticism from food critics and nutritionists. In a 1990 interview, she addressed these critics, saying, “Everybody is overreacting. If fear of food continues, it will be the death of gastronomy in the United States. Fortunately, the French don’t suffer from the same hysteria we do. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.”
About this time, Julia Child emerged as a popular American chef, author, and television personality. With her debut cookbook, Mastering the Art of French Cooking, she brought French cuisine to the American public. Her subsequent television programs, most notably French Chef, premiered in 1963. In the 1970s and 1980s, she starred in numerous cooking shows and wrote several more cookbooks. Child’s signature use of ingredients like butter and cream drew criticism from food critics and nutritionists. In a 1990 interview, she addressed these critics, saying, “Everybody is overreacting. If fear of food continues, it will be the death of gastronomy in the United States. Fortunately, the French don’t suffer from the same hysteria we do. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.”
Enjoy photos from a recent themed French lunch. I consider myself fortunate our book club has many talented cooks who were willing to share their culinary skills for this luncheon.
or at an outdoor cafe in Paris. 
or at The Ready's house where we had a lunch to celebrate friendship.
I was so caught up in the food photos, I forgot to take a photo of the guests. 😁 This photo below is from another book club gathering
Clare, Carol, and Ingrid are missing, as they have yet to arrive in Arizona, and also remembering one of our members, Cis, who recently passed away. I found small Monet place cards online featuring examples of several of Monet's paintings.
Monet's The Cliffs at Étretat 1885
Fresh Fruit Plate
Imagine this lunch being served in Monet's kitchen
Clare, Carol, and Ingrid are missing, as they have yet to arrive in Arizona, and also remembering one of our members, Cis, who recently passed away. I found small Monet place cards online featuring examples of several of Monet's paintings.
We started with France's signature drink, a Kir champagne cocktail, to toast Toni's recent birthday and our safe arrival back to Arizona. 
Followed by light appetizers. 
Main Meal
Bacon and Asparagus Quiche
and for the Grand Finale 
Chocolate Mousse
and a stunning Lemon Raspberry Sponge Cake from a French Bakery. Gosh, who knew Tucson had this hidden gem!
Ann was our resident barista who made espressos and cappuccinos 
Indeed, this lunch was a feast, and I'm so grateful we could all gather around the table once more to celebrate friendship and fine foods. edited.png)
edited.png)
No comments:
Post a Comment