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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Le Pot au Feu ： ウィキペディア英語版 Le Pot au Feu ''Le pot au feu: Journal de cuisine pratique et d'économie domestique'', later called ''Le pot au feu et les Bonnes recettes réunis'' (1929-1956), was a biweekly cooking magazine in quarto format published in Paris from 1893 to 1956,〔(Catalog record at the Bibliothèque Nationale de France )〕〔Julia Csergo, ''Pot-au-feu: Convivial, familial: histoires d'un mythe'', 1999, ISBN 2-86260-929-3〕 and addressed primarily to bourgeois housewives.〔Amy B. Trubek, ''Haute Cuisine: How the French Invented the Culinary Profession'', 2000, ISBN 0-8122-1776-4, p. 83''f''〕 Its publisher was Saint-Ange Ébrard. In the early years, each issue began with a cooking lesson written by a professional chef. It might also include recipes, menus, and short articles.〔 Ébrard's wife also wrote a column〔Tom Jaine, "Redcurrant jelly four ways" ''The Guardian'', Friday 17 March 2006 (full text )〕 under the name "La Vieille Catherine".〔Peter Hertzmann, "La structure de recette", 2007 ()〕 Many of the recipes published in ''Le pot au feu'' were collected into the book ''La bonne cuisine de Madame E. Saint-Ange''.〔Russ Parsons, "Madame's main man", ''Los Angeles Times'', February 1, 2006 (full text )〕 ==1877 magazine== There was also a magazine called ''Le Pot au feu'', later renamed ''Journal pittoresque de gastronomie et d'économie domestique'', which may or may not be related.〔(Catalog record at the Bibliothèque Nationale de France )〕〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Le Pot au Feu」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.