FRENCH COOKING GAMES - FRENCH COOKING

French Cooking Games - Cooking Game Pizza

French Cooking Games


french cooking games
    french cooking
  • French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (the Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France.
    games
  • (game) crippled: disabled in the feet or legs; "a crippled soldier"; "a game leg"
  • A form of play or sport, esp. a competitive one played according to rules and decided by skill, strength, or luck
  • (game) bet on: place a bet on; "Which horse are you backing?"; "I'm betting on the new horse"
  • A complete episode or period of play, typically ending in a definite result
  • A single portion of play forming a scoring unit in a match, esp. in tennis
  • (game) a contest with rules to determine a winner; "you need four people to play this game"

Edwige Feuillère
Edwige Feuillère
French postcard by Editions P.I., Paris, nr. 36. Photo: Teddy Piaz. Charming and elegant Edwige Feuillere (1907-1998) was during the 1940’s the ‘First Lady’ of the French cinema. She was known for the ease in which she could switch from playing sophisticated sexy ladies and cruel, self-centered seductresses. For more than sixty years she stayed a beloved ‘vedette’ of the French stage and cinema. Edwige Feuillere was born Edwige Louise Caroline Cunati in 1907 in Vesoul, in the Haute-Saone in eastern France. Her father was Italian and, because he was drafted by the Italian army in World War I, Edwige spent much of her childhood in Italy. After the war, the family moved to Dijon in France . Edwige attended the lyceum in Dijon where she acted in plays including Racine's Esther and Athalie. At the Dijon Conservatoire she studied diction, interpretation of character and singing, and easily passed the entrance exam for the Paris Conservatoire in 1928. Two years later, she won the first prize for comedy, and married an older fellow student, Pierre Feuillere, a suicidal drug addict who used to play suicidal games with her. She made her theatrical debut under the stage name Cora Lynn, playing small roles in 1930. In 1931 she became a member of the Comedie Francaise, and made her debut in Le Mariage de Figaro. She left both the troupe and her husband in 1933, but kept his surname. During the 1930’s and 1940’s the stunningly beautiful actress became one of the leading ladies of the French stage. A success was her role in Edouard Bourdet's La Prisonniere in 1935 at the Theatre Heberthot. The play had a long run and was frequently revived. Among her most popular roles was Marguerite Gautier in La Dame aux camelias (Camille) by Alexandre Dumas fils (1939-1942). For the next two decades she often appeared in revivals of La Dame aux camelias in France and Britain. Another triumph was Sodome et Gomorrhe (Sodom and Gomorrah) by modern author Jean Giraudoux (1943), for which she helped to discover Gerard Philip(p)e. Edwige Feuilleres first film appearance was in the short La Fine combine (1931, Andre Chotin) opposite Fernandel; and her feature debut was in Le Cordon bleu/The Champion Cook (1931, Alberto Cavalcanti, Karl Anton). For both films she still used the name Cora Lynn. Louis Gasnier cast her in the first film version of the farce Topaze (1933), based on the play by Marcel Pagnol. Her charm and elegance opposite Louis Jouvet were widely appreciated. In the strait-laced Europe of 1935 she scandalised the public with a brief nude scene in the historical drama Lucrece Borgia/Lucrezia Borgia (1935, Abel Gance). This historical drama in which she played her first leading role, solidified her popularity. That year she also appeared in the epic Golgotha/Behold the Man (1935, Julien Duvivier) starring Harry Baur and Jean Gabin, and in the Ufa production Barcarolle (1935, Gerhard Lamprecht and Roger Le Bon), the French-language version of Lamprecht's Barcarole (1935). Her roles as elegant and often heartless women were displayed in Mister Flow/Compliments of Mr. Flow (1936, Robert Siodmak), Marthe Richard au service de la France/Marthe Richard (1937, Raymond Bernard) as a charming spy opposite Erich von Stroheim, La Dame de Malacca/Woman of Malacca (1937, Marc Allegret) and J'etais une aventuriere/I Was an Adventuress (1938, Raymond Bernard). She went on work with famous director Max Ophuls in the melodrama Sans lendemain/Without Tomorrow (1939) in which she gives a wonderful performance as a jaded woman abandoned by a shady husband with a lot of debts, who is sacrified, and De Mayerling a Sarajevo/Mayerling to Sarajevo (1940) about the liaison between Archduke Franz Ferdinand - unwilling heir to the Habsburg throne - and his morganatic wife, Countess Sophie Chotek. The film ends with the couple's assassination by a Serb terrorist in 1914, thus starting WW 1. Work on this film began in 1939 and was interrupted by the war. It was finished in the spring of 1940, only to be banned by the Germans. The first ‘official’ premiere was 18 May 1945. Feuilleres next film, Mam'zelle Bonaparte (1941, Maurice Tourneur) became a popular success, although the IMDb calls the film a ‘dud’. Another popular success was her role as a coquette caught by a great love for Pierre Richard-Willm in La Duchesse de Langeais/Wicked Duchess (1941, Jacques de Baroncelli) based on a novel by Honore de Balzac with dialogues by Jean Giraudoux. Worth watching is also the romantic screwball comedy L'Honorable Catherine/The Honorable Catherine (1943, Marcel L’Herbier) with Feuillere as a high society blackmailer whose latest blackmail attempt is interrupted, and she then has to pose as her victim’s lover. By the mid-1940’s Edwige Feuillere had become a distinguished, highly respected actress with a powerful well-modulated voice, expressive eyes and a magnetic presence. She was frequently acclaimed for her interpretation of classical stage roles
The Fry Platter
The Fry Platter
Not My Mother’s Brisket Really Slow Smoked Brisket, Fried Onions, Ancho BBQ Sauce + FF ($16). Anytime I hear of slow cooked/smoked brisket, I'm game. This version was still a little tough, and with the mountain of fried onions, french fries and semi-greased crumbly focaccia bun, pretty greasy/oily. In the end I had to pick through it and never got to finish it - it was a heaping pile! I felt my arteries hardening with each successive bite.

french cooking games
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