A Culinary Photo Journal

Nate Gray | cphotoj.com

[cphotoj]

Boulangerie-Pâtisserie:

La Cabane à Pain in Chalon-sur-Saône, a wood oven bakery on wheels.

The baker at La Cabane à Pain in Chalon-sur-Saône.

Artisan baguettes in L'Isle-sur-la-Sorgue. 

Pain d'epices (spice bread), a specialty of Dijon. 

Meringues (loaves of baked eggwhite) in Nice. 

Tarte à la confiture (jam tart). 

Omelette Norvégienne (Baked Alaska).

Tarte au citron (lemon tarts). 

Macaron framboises (raspberry meringue cookies). 

Succès (a type of cake). 

Le framboisier (raspberry cream cake). 

Tartelette fruits secs (dried fruit tart). 

Tartelette praline (Lyon-style pink praline tarts). 

Paris-Brest, pâte à choux filled with crème mousseline au praliné.

Fougasse (Provençal-style bread) with cheese and roasted peppers.

( Left to Right, Top to Bottom)

300 Photos | France 2016

[cphotoj]

Poissons et Fruits de Mer, a bounty of French seafood.

300 Photos | France 2016

[cphotoj]

French Charcuterie, rare and well known...

Pâté en croûte (pâté in crust).

Boudin blanc (white sausage) + Saucisse à l'ail (garlic sausage).

Genièvre (pork pâté with juniper).

Rillettes de porc (shredded pork pâté).

Fromage de tête (head cheese).

Jambon noir de Bigorre (black pig ham from Bigorre).

Pavé de saucisson (dry cured sausage shaped like a cobblestone).

Jambon de la Vallée des Aldudes (French-Basque cured ham).

Jambon ficelle à l'ancienne aux herbes (herb stuffed ham tied with twine).

Saucisson de Lyon (dry cured sausages of Lyon).

Andouillette (chitterling sausage, a specialty of Loire Valley).

300 Photos | France 2016

[cphotoj]

Assiette de Fromage, an assortment of French cheese.

Left to Right, Top to Bottom...

St. Benoît Tomme Provence Fermière

Rigotte de Condrieu from Pilat

Rocamadour from Quercy

Galletout from Lot

Brebis Frais (fresh sheep milk cheese)

Petit Severin from Ain

Barbeillon from Centre-Val de Loire

Mothais sur Feuille from Deux-Sèvres

Mâconnais from Mâcon 

Cathare from Saint-Félix-Lauragais, marked with the Occitan cross

Morbier cheese from the town of Morbier

Quenelle shaped Bouyguettes and other goat cheese (chèvre) 

Saint-Marcellin and Saint-Félicien from former Dauphiné Province

Banon wrapped in chestnut leaves from the village of Banon

Brie de Meaux from the town of Meaux in the Brie region

Moulin de Carel Camembert, from Carel (Calvados) in Normandy

Racelette de Savoie, from Savoie in Auvergne-Rhône-Alpes

Tomme à l'ancienne or Tome de Provence

Tomme de Touraine, local cheese from the Loire Valley

300 Photos | France 2016

[cphotoj]

The Avignon Les Halles in Avignon, France.

300 Photos | France 2016

[cphotoj]

Eating the Streets of Beijing, China.

Photos from 2013 & 2014 | Some of these are in the book.

[cphotoj]

It’s all Greek Cuisine.

Photos from 2012 | Some of these are in the book.

[cphotoj]

Beautiful Belgian Cuisine in Brussels.

Photos from 2011 | Some of these are in the book.

[cphotoj]

A feast for the eyes in Old Delhi, India.

Photos from 2006. | Some of these are in the book.

[cphotoj]

The original Tsukiji Fish Market (築地市場), photos from 2005.

Closing in November and moving to a new space... now is your last chance.

A few descriptions here. | Some of these are in the book.

[cphotoj]

Beijing roast duck (北京烤鸭) at Bian Yi Fang (便宜坊), the oldest roast duck specialist (top). Sliced duck at Da Dong (北京大董烤鸭店), comparatively new (center). Whole roast ducks at a street vendor near Ciqikou metro station (磁器口站) cooked in an outdoor free standing roasting oven (双层烧鹅炉).

All timeless.

[cphotoj]

Steamed multi-color Korean “glutinous” waxy corn (찰옥수수), sliced Korean smoked duck (훈제 오리) and young spring napa cabbage (봄동배추) at the new California Market (가주마켓) just opened on Western Ave in Koreatown (LA).

[cphotoj]

Pupusas de Arroz (rice flour pupusas) at Conchitas Restaurant on Pico in LA.

Note: Probably on the menu at your favorite pupuseria.

[cphotoj]

Gudetama (ぐでたま), the “lazy egg” diner toy set at Nijiya Market in Torrance, contains one of several mini plastic Gudetama dishes, and a piece of gum.

That is one lazy egg.

[cphotoj]

Santiago Queirolo (D.O.) Peruvian pisco puro made from Quebranta grapes, for sale at Northgate Market in Bell (Los Angeles).

[cphotoj]

Mexican candies (dulces) made from milk, coconut, sweet potato & squash.

Banderilla de Coco (top left) - coconut in the colors of the flag.

Camote Cristalizado (top right) - crystallized sweet potato candy.

Jamoncillo de Nuez (top hidden) - ridged milk candy w/ nuts.

Dulce de Calabaza (right & center) - squash or pumpkin candy.

Dulce de Coco (underneath) - white coconut candy bars.

Dulce de Leche (bottom) - sweetened condensed milk candy.

Cocadas (far left hidden) - coconut macaroons with dulce de leche. 

Cocada Amarilla (bottom right) - yellow coconut candy bars.

[cphotoj]

Queso Menonita (Mennonite cheese), in the northern states of Mexico (like Chihuahua) cheese was introduced by Mennonite immigrants, what is now known as Chihuahua cheese is directly related or in fact, identical cheese.

Malta Hatuey, a Cuban version of malta drink that is popular in the Carribean, but traces back to Germany and is often (like Vitamalt) produced in Denmark. This version is named for the Taíno chief Hatuey, a national icon in Cuba.

Productos Maya brand soy sauce (salsa de soya) from Guatemala, perfect for use on Guatemalan-style chow mein, often found on the shelf near the Peruvian soy sauce (sillau) in numerous Latino grocery stores in Southern California.