History | February 10, 2023
Get to know: The Pommes Anna pan“Never underestimate the metamorphoses that the culinary arts can cause the taste of the potato to undergo.”
Category: History
History of coppermakers and coppercrafting
History | December 10, 2021
Guest post: English pot-bellied saucepans“This was real kitchen bling!”
History | March 19, 2021
How it was made: High-top daubièreAs John Fuller Sr. says, “The cover is a difficult piece of work.”
History | January 28, 2021
How it was made: English stockpotLet’s look at how a 19th century stockpot was assembled by hand.
History | December 11, 2020
Guest post: The wee WindsorThe title might ruffle a few noble feathers, but I’m an American, it’s what we did.
History | March 3, 2020
Cookware advice from 19th century EnglandUntil you have spent some time online reading antique English cookbooks, my friend, you have not lived.
History | September 22, 2019
Nickel, the “perfect metal”There was a time in France when nickel was touted as the ideal replacement for copper.
History | July 5, 2019
Antique vs. vintage vs. modernA reader asked me a great question: what do I mean by “antique” and “vintage”?
History | May 26, 2019
Copper by hand: Historical poêlerie in VilledieuBefore the industrial revolution, poêliers in Villedieu forged and shaped copper pots completely by hand.
History | April 18, 2019
Cupretam, Cuprinox, and CupronilFrom 1985 to 2007 or so, Mauviel used specific names for its tin-, steel-, and nickel-lined copper.
History | January 31, 2019
The importance of being Ernest MauvielThis may be a controversial post: I’m questioning Mauviel’s account of its own history.
History | January 10, 2019
An interview with Jules GoufféI was fortunate enough recently to have the opportunity to sit down with Jules Gouffé, former head chef at the Jockey Club in Paris and the author of the 1867 cookbook le Livre de cuisine.