Bouillabaisse - Wikipedia

^ "Serve the bouillon very hot with the rouille in soup plates with thick slices of country bread rubbed with garlic. Then serve the fish and the potatoes (Jean-Louis André, Cuisines des pays de France, Éditions du Chêne, 2001) "The fish are served on a platter, and the broth in a tureen, and you eat both together in large soup plates." (Julia Child, The French Chef Cookbook., Knopf, 1968) ^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Sciolino, Elaine (August 5, 2019). "In Search of the Real Bouillabaisse, Marseille's Gift to the Fish Lover". The New York Times. NYC. Retrieved August 5, 2019. ^ "La bouillabaisse classique doit comporter les 'trois poissons': rascasse, grondin, congre." Michelin Guide Vert -Côte dAzur, 1990, page 31 ^ Michelin Guide Vert -Côte dAzur, 1990, page 31 ^ Julia Child, My Life in France, Alfred Knopf, New York, 2006. Pg. 174 ^ Jean-Louis André, Cuisines des pays de France, Éditions du Chêne, 2001 ^ "French Chef; Bouillabaisse A La Marseillaise". The Julia Child Project. WGBH Educational Foundation. October 7, 1970. Retrieved September 16, 2016. ^ Jean-Louis André, Cuisines des pays de France, Éditions du Chêne, 2001 ^ Petit LaRousse de la Cuisine, LaRousse (1998) ^ See the Michelin Guide Vert, Côte d'Azur, pg.31 (in French), for this version. ^ Marcel Pagnol, Cigalon, (1935). Collected Works of Marcel Pagnol, France Loisirs, 1989 ^ Marcel Pagnol, César. Collected Works of Marcel Pagnol, France Loisirs, 1989 ^ David A. Bender, A Dictionary of Food and Nutrition, Oxford University Press, 2009, p.301 ^ Walter Hoving, Cranky's Bouillabaisse Cookbook & Kitchen Helper: A Tale of One City or The Creations of Hungry Fishermen, iUniverse, 2008, p.4 ^ A. J. Liebling. "Onward and Upward with the Arts: The Soul of Bouillabaisse Town". The New Yorker. Retrieved 2013-05-05. ^ "Serve the bouillon very hot with the rouille in soup plates with thick slices of country bread rubbed with garlic. Then serve the fish and the potatoes (Jean-Louis André, Cuisines des pays de France, Éditions du Chêne, 2001) "The fish are served on a platter, and the broth in a tureen, and you eat both together in large soup plates." (Julia Child, The French Chef Cookbook., Knopf, 1968)