Gourmet Thoughts ...and Reflections
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The word gourmet is from the French term for a wine broker or taste-vin employed by a
wine dealer. Friand was the reputable name for a connoisseur of delicious things that
were not eaten primarily for nourishment: "A good gourmet", wrote the conservative
eighteenth-century Dictionnaire de Trévoux, employing this original sense, "must have
le goût friand", or a refined palate.
For many years seasonings to be found in the
average North American pantry were salt, pepper
and possibly garlic. However as cultures became
more mobile and exotic locales became more
familiar, the knowledge of spices, herbs and other
culinary supplements has spread. As a result, the
delicate intricacies and wondrous cooking of
differing ethnic groups have become available to all
We now have a wealth of
flavours and aromas and cook
with herbs, spices and seeds
from Greece, Morocco, Spain,
Thailand, India, China, Japan and
the West Indies.
Why are spices added to various
foods and what is their value?
Which herbs will enhance the
flavour and bouquet of your
favorite dish? The perfect cheese
to accompany the perfect meal or
hors-d'oeuvre? Find a superb
coffee to complete a superb
dinner.
Here at Gourmet Thoughts we will describe the varied spices and herbs available from
around the world and show you their many culinary uses. The finest variety of coffees
are included as well as some of the most exquisite cheeses available today. It is our
wish that this site will assist you in adding to our dining experiences by introducing to
you those extras that will help you transform the every day meal to a gourmet delight.
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Secret Ingredients: The New Yorker Book of Food and Drink [ILLUSTRATED] (Hardcover) The best--funniest, most passionate, most sophisticated, and most appetizing--prose, poetry, and cartoons about food and drink The New Yorker magazine
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