TITLE

Huguette Davis

AUTHOR(S)
Raichlen, S.
PUB. DATE
January 1990
SOURCE
Yankee;Jan90, Vol. 54 Issue 1, p84
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Discusses the French Canadian cooking of Huguette Davis of Rumford, Maine, who was raised on a Maine lumbercamp where her mother was the cook. Includes several recipes such as creton and tourtiere.
ACCESSION #
9001291509

 

Related Articles

  • A sweet tooth.  // Yankee;Sep95, Vol. 59 Issue 9, p116 

    Profiles chef Huguette Dupuis Davis of Maine. Memories of mother's cooking; Recipe for Tarte au Beurre or Butter Tart.

  • Company accused over lab data `theft.' Dalton, Rex // Nature;5/29/1997, Vol. 387 Issue 6632, p444 

    Discusses the claims that biotechnology company Agouron Pharmaceuticals Inc. made use of data stolen from a chemistry laboratory at the University of California at San Diego. The filing of a lawsuit by Huguette Pelletier; The anticipated drop in the market share value of Agouron; The activities...

  • Is there a crisis in french cooking? Gopnik, Adam // New Yorker;4/28/97-05/05/97 Europe Issue, Vol. 73 Issue 10, p150 

    Discusses the state of French cooking. Reasons for the crisis in French cooking; Standards of French cookery superiority; Contributions of Auguste Escoffier to invention of cooking.

  • THE TASTE OF TRADITION IN QUEBEC. Salloum, Habeeb // Americas;Mar/Apr2001, Vol. 53 Issue 2, p58 

    Provides information on the style of Quebec cooking associated with the French Canadians. Details on the Canadian culinary heritage; History of different Canadian cooking; Instruction in preparing Pork and Beans, Lamb Stew, Maple Pie and Maple Syrup Pie.

  • Notes on Contributors.  // Nottingham French Studies;Jul2015, Vol. 54 Issue 2, p224 

    The article offers brief profiles of French scholars Malcolm Cook, Simon Davies, and Rebecca Ford, who contributed to the writing of the journal.

  • CUISINE MINCEUR. Hazeltown, Nika // National Review;3/31/1978, Vol. 30 Issue 13, p419 

    The article presents a focused discussion on the history of French cooking. Several topics and information are mentioned in the article including an introduction of the new dish, Cuisine minceur, the characteristics of French cuisine, and the comparison of French cooking with the art of Chinese...

  • The Marvels of the Road.  // Book Links;Aug/Sep2002, Vol. 12 Issue 1, p41 

    Discusses the contents of the book 'Traveling Man,' by James Rumford. Journey of Ibn Battuta; Discussion questions; List of activities for children.

  • She rules with an ironing fist.  // Newsweek;2/10/1992, Vol. 119 Issue 6, p81 

    Reports that Huguette Funfrock has recently become famous because she resembles Britain's Queen Elizabeth II. Funfrock, a French homemaker, teacher, and amateur filmmaker, has been a great source of delight to the queen.

  • Haute cuisine. Rossant, Colette // Faces;May93, Vol. 9 Issue 9, p17 

    Discusses the origin of French cuisine. French food in the Middle Ages; Cooking techniques; Sauce cooks in 14th century; Haute cuisine during the Renaissance period; `La Cuisiniere Bourgeoise' cookbook; Enhancement of haute cuisine cooking.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics