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・ Marcel Bleustein-Blanchet
・ Marcel Blistène
・ Marcel Bloch
・ Marcel Bloch (aviator)
・ Marcel Bluwal
・ Marcel Boekhoorn
・ Marcel Boivin
・ Marcel Boll
・ Marcel Bon
・ Marcel Bonin
・ Marcel Bonin (sport shooter)
・ Marcel Bonnot
・ Marcel Boucher
・ Marcel Boulad
・ Marcel Boulanger
Marcel Boulestin
・ Marcel Boulic
・ Marcel Bourbonnais
・ Marcel Boussac
・ Marcel Bout
・ Marcel Bouteron
・ Marcel Bouzout
・ Marcel Bovis
・ Marcel Boyer
・ Marcel Bozonnet
・ Marcel Bozzuffi
・ Marcel Brache
・ Marcel Breuer
・ Marcel Brillouin
・ Marcel Brindejonc des Moulinais


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Marcel Boulestin : ウィキペディア英語版
Marcel Boulestin

Xavier Marcel Boulestin (1878 – 20 September 1943) was a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English-speaking world.
Born in Poitiers in France (Poitou region), Boulestin tried a number of occupations before finding his role as a restaurateur. He worked as secretary and ghostwriter to the author "Willy" (Henry Gauthier-Villars) in Paris, and then moved to London, where he made his home and career from 1906 onward. There, he opened an interior design shop, which failed to make enough money. He wrote extensively, and was commissioned to write a simple French cookery book for English readers. It was a huge success, and thereafter his career was in cooking.
The Restaurant Boulestin, known as the most expensive in London, opened in 1927. Its fame, and the long series of books and articles that Boulestin wrote, made him a celebrity. His cuisine was wide-ranging, embracing not only the French classics but also dishes familiar to British cooks.
Among those influenced by Boulestin was the English cookery expert Elizabeth David, who praised Boulestin in her writings, and adopted many of his precepts.
==Life and career==


抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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