Haute cuisine (French: [ot kɥizin]; lit. 'high cooking') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation...
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presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes...
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Belgian cuisine Dutch cuisine French cuisine Corsican cuisine Cuisine of Gascony Haute cuisine Cuisine classique Nouvelle cuisine Cuisine minceur Cuisine and...
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chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, as well as stresses the importance...
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onions in duck jus Croque monsieur Plat principal Pot-au-feu is a cuisine classique dish. Steak frites is a simple and popular dish. Blanquette de veau...
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France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie...
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France has its own distinctive cuisine. French cuisine styles include nouvelle cuisine, haute cuisine and cuisine classique. In November 2010 the French...
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Subric (category French cuisine)
Dubois' La Cuisine classique. They became popular at the turn of the 20th century. Dubois, Urbain (1818-1901) Auteur du texte (1872). Cuisine de tous les...
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transcendante. Vol. 1. Paris: A. Sautelet et Cie. Dubois, Urbain (1856). Cuisine Classique. Vol. 2. Paris: Les Auteurs. "Entrée". Encyclopédie des gens du monde...
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pt179–180. ISBN 978-1-5040-0457-2. Dubois, U.; Bernard, É. (1856). La cuisine classique: études pratiques, raisonnées et démonstratives de l'école française...
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Whipped Cream at Home". bonappetit.com. Émile Bernard Urbain Dubois, La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française...
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a proponent of the nouvelle cuisine style that emphasised lightness and freshness in contrast to the cuisine classique of traditional French gastronomy...
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Borscht (category Ukrainian cuisine)
[1856]. La cuisine classique : études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe [Classic Cuisine: Practical...
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Chicken Kiev (category Ukrainian cuisine)
Kyiv'". HuffPost UK. Retrieved 4 March 2022. Urbain Dubois (1868). La cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française...
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were mostly dishes prepared from moose, bear, or grey partridge. La Cuisine classique by Urbain Dubois and Émile Bernard, published in 1856 contained Lithuanian...
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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese...
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best known as joint author of a recipe book, La Cuisine Classique, which became a classic of French cuisine. Bernard was the son of Laurent Bernard, a butcher...
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New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at...
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The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is...
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work at Le Pavillon. With his death, Time declared the era of la cuisine classique to be over. He was sixteen when he went to work as a waiter at his...
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door in the basement of the building. Rather than stick with one type of cuisine, Next completely changes its style every few months, focusing on a different...
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way to more traditional haute cuisine, retroactively titled cuisine classique. However, the influence of nouvelle cuisine can still be felt through the...
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fresh, local ingredients, in a departure from traditional cuisine classique. “The ‘cuisine heureuse’ is the antithesis of cooking to impress — rich and...
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Auguste Escoffier (1846–1935), French chef, the father of cuisine classique style of haute cuisine Jean-Yves Escoffier (1950–2003), French cinematographer...
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Pozharsky cutlet (category Russian cuisine)
1853. 2, pp. 105, 192 (in Russian) Urbain Dubois, Émile Bernard. La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française...
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lived for another 15 years. Dubois, Urbain; Bernard, Émile (1856), La Cuisine classique, études pratiques, raisonnées et démonstratives de l'école française...
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un rendement supérieur. [...] Devenue un classique, elle s'éleva au rang de symbole identitaire de la cuisine suisse. [It was not until the food shortages...
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following outline is provided as an overview of and topical guide to cuisines: Cuisine – specific set of cooking traditions and practices, often associated...
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Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables...
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