Gallery | June 26, 2021
15cm Van Neuss saucepan, “Leopold”Readers Martin and Nick figured out the provenance of the monogram on this little pot.
Tag: history
History | March 19, 2021
How it was made: High-top daubièreAs John Fuller Jr. says, “The cover is a difficult piece of work.”
Cooking with copper | November 5, 2020
Cooking with a copper daubièreCongratulations! You’re the proud owner of one of the oddest pans in the French batterie de cuisine.
Gallery | August 16, 2020
16cm bain-marie, “Fontainebleau”There is quite a lot of story to this one little pot.
Identification | July 29, 2020
Scrollwork handles and the cockerel stampI have a cockamamie idea. Heh.
Gallery | May 18, 2020
Guest post: The ice cream bombeThese ice cream molds are a link to a largely forgotten trade.
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.
Gallery | September 30, 2019
Ruthless pragmatism meets whimsical luxury: The brass duck pressWhen life hands you a dead duck, make canard à la rouennaise.
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.
Gallery | May 21, 2019
Mauviel’s Masterpieces: Copper at the Grands Magasins Du Louvre, ParisThere are copper pans, and then there are copper pans.
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.