01769cgm a2200409 i 4500 2550632412 TxAuBib 20240906120000.0 r 240430|||||||||||||||||||||||||||||eng|u 12166307 Kanopy CaSfKAN eng rda CaSfKAN TxAuBib rda Cook ing Across the Ages. Episode 14 The Birth of French Haute Cuisine. [Kanopy]. The Great Courses, 2020. [San Francisco, California, USA : Kanopy Streaming, 2024. 1 online resource (streaming video file) (36 minutes) : digital, .flv file, sound. tdi rdacontent c rdamedia cr rdacarrier Title from title frames. Film. In Process Record. Ken Albala. Originally produced by The Great Courses in 2020. In every account of the birth of French haute cuisine, credit is given to Francois Pierre de La Varenne for charting the course forward. Among his innovations was the creation of the roux, a combination of fat and flour used to thicken a sauce. Follow his lead in creating a flavorful bouillon from beef, mutton, and fowl; a potage of chickens with asparagus; and soft cakes without cheese. Mode of access: World Wide Web. Food industry and trade. History, Ancient. Social sciences. History, Modern. Instructional films. lcgft Education films. Albala, Ken, actor. The Great Courses (Firm). Kanopy (Firm). https://USERNAME.kanopy.com/node/11166308 https://www.kanopy.com/node/11166308/external-image