The tarragon of France

Article Abstract:

French tarragon is a flavorful herb that enhances the taste of eggs, chicken and seafood recipes. The tarragon, which originated in Asia and brought to France by Saint Catherine of Siena, was called as such because of the herb's serpentine root system.

Author: Grigson, Sophie
Publisher: Conde Nast Publications, Inc.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1997
Usage, Cooking, France, Natural history, Identification and classification, Cookery (Herbs), Culinary herbs, Herbs, Artemisia

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA

Less is more: grilling on the light side

Article Abstract:

Summer is a perfect season for getting together with friends and grilling. Various grilling recipes, including grilled pork tenderloin cutlets with chili maple glaze, grilled zucchini and bell pepper couscous are presented.

Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1998
Dinners and dining, Dining, Barbecue cookery, Barbecue cooking

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA

The far side of France

Article Abstract:

Food and drink specialities from the Basque area of southwestern France, such as cider, peppers and cherries, are discussed.

Author: Schoenfeld, Bruce
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2001
Research, Cookery, Basque, Basque cooking

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.