Despite its painfully cute title, "French Cuisine," the choreographic treats are of a quiet, understated variety.
Notwithstanding its title, "Modernist Cuisine" contains hundreds of pages of original, firsthand, surprising information about traditional cooking.
The film's English title, "Haute Cuisine," misses a beat: "Palais" means palace as well as palate in French.
How ironic that the people who can actually lay claim to the title of Canadian cuisine, are being told to keep it to themselves and to not profit off of it.
Early titles included "Method in Cuisine Madness" and "French Magicians in the Kitchen".
She wrote two volumes, based on the series and bearing its title, about French regional cuisines and cultures.
Entomologists in the United States have promoted the idea for decades and produced a newsletter and even cookbooks with titles like "Creepy Crawly Cuisine".
(If the title isn't a giveaway, the subtitle sure is: "Delicious Cuisine From Repulsive Foods").
Some chefs, like Mr. Vongerichten, have a chef de cuisine in every kitchen (or two, in his case; Tony DiSalvo and Gregory Brainin share the title at the Columbus Circle restaurant).
RICHARD BROWER, who was a sous-chef at Le Bernardin, is now an executive chef at the Four Seasons restaurant, sharing the title with Pecko Zantilaveevan, formerly the restaurant's chef de cuisine, who has been in that post.
