Jean Pierre Gauffre is a journalist. He has spent most of his career on the radio (France Inter, Europe 1, Radio classique), but also on television with Jacques Martin on France 2. He has been living in Gironde for almost twenty years, and now works for France Bleu Gironde where he offers a decryption of the news in his own way – spicy and caustic. I meet him from time to time when I go to record my chronicles.
He is also the author of humorous books, including this one which has just been published: Small absurd and impertinent dictionary of the kitchen and Gastronomy published by Féret. In more than 230 definitions, Jean Pierre Gauffre revisits cooking and gastronomy with humor and sometimes ferocity by pointing out some absurdities. Some of them are illustrated by Patrick Hauselmann.
Some examples :
Béchamel Sauce not very light and not very modern.
Béchamel owes its name to its creator, the Marquis de Béchameil, one of the countless maîtres d’hôtel of Louis XIV. It is made of butter, flour and milk, cooked together over low heat to keep it white. Without béchamel, endives with ham would be very sad. That said, even with a béchamel sauce, it is still sad.
Bocuse : great chef with a hat who always crosses his arms.
Oyster Shell that looks like nothing.
Kouign Amann Small madeleine of Alan Stivell and Nolwenn Leroy.
Parsnip Parsnip: A pale cousin of the carrot, it is one of the so-called forgotten vegetables. One wonders why it was ever remembered.
An entertaining book to use when morale is low, and it’s sorely needed right now.
Small absurd and impertinent dictionary of the kitchen : Jean-Pierre Gauffre – Editions Féret – 9.90
They’re not the only ones.