Mirepoix (redirect from Mirepoix (cuisine))
ISBN 978-0-19-280681-9. French cuisine §Food establishments §History. Marie Antonin Carême; Armand Plumery (1817). L'art de la cuisine française au dix-neuvième siècle:...
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French mother sauces (category French cuisine)
sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century"). He called them Grandes...
16 KB (1,328 words) - 10:41, 16 December 2024
Marie-Antoine Carême (category French cuisine)
Tuileries. In retirement, Carême worked on his last project, L'Art de la cuisine française au XIX siécle – "The Art of French Cookery in the 19th Century". It...
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25000 sq. m. site. Its culinary school is called École Supérieure de Cuisine Française (ESCF) The school offers three areas of training and specializations...
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2017. Oxford Companion to Food, s.v. cock Edmond Richardin, ed., La cuisine française: l'art du bien manger (Ed. rev. et augm.) Paris, 1906, p.227 Cookery...
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French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le...
95 KB (9,212 words) - 21:53, 31 October 2024
Haute cuisine (French: [ot kɥizin]; lit. 'high cooking') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation...
9 KB (1,087 words) - 21:10, 17 December 2024
originally published as Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française; the current title was drawn from a...
3 KB (345 words) - 17:42, 28 October 2021
École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris...
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Trésor de la langue française, s.v. crème Paul Bocuse, La cuisine du marché (1980), p. 414: "Crème Chantilly (crème fouettée)" La cuisine de Madame Saint-Ange...
24 KB (2,560 words) - 19:50, 20 December 2024
p. 478. Saint-Ange, E. (1958). La cuisine de Madame Saint-Ange : recettes et méthodes de la bonne cuisine française. 1300 recettes, 110 dessins in texte...
5 KB (458 words) - 22:58, 28 July 2024
Sauce Périgueux (category French cuisine)
la cuisine française, Carême's collected recipes, the ingredients of the sauce are not listed, but Auguste Escoffier, in his 1934 book Ma Cuisine, specifies...
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Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184 Jim Chevallier, A History of the Food of Paris: From...
7 KB (563 words) - 21:58, 2 December 2024
793. ISBN 0-19-211579-0. Carême, Marie-Antoine (1847). L'art de la cuisine française au dix-neuviême siêcle. Paris: Comptoir des Imprimeurs-Unis. pp. 277–278...
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Derville, L'Économie française au Moyen Âge, p. 97. Henriette Parienté and Geneviève de Ternant, Histoire de la cuisine française, Éditions de La Martinière...
57 KB (5,396 words) - 23:33, 26 August 2024
Potato salad (category German cuisine)
2009). "Rethinking Potato Salad". NPR. "Salade cauchoise - Recettes - Cuisine française". www.cuisinealafrancaise.com. Retrieved 28 June 2024. "Sałatka jarzynowa"...
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nantais Rum cake Gugelhupf Courchamps, Dictionnaire Général de la Cuisine Française, 1839 Grimod de La Reynière, "Almanach des gourmands", 1806 History...
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Restaurant La Grande Table Française Gastronomic Restaurant La Grande Table Marocaine Restaurant La Table: French cuisine One&Only The Palm – Dubai: STAY...
6 KB (663 words) - 23:55, 11 October 2024
European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European...
27 KB (1,988 words) - 19:54, 26 November 2024
Boeuf à la mode (category French cuisine)
October 2014 Académie des Gastronomes et Académie culinaire de France, Cuisine française, "Le livre officiel des deux Académies", 1971, ISBN 9782253003175...
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French). Retrieved 2023-11-08. "Rhône-Alpes - Saveurs de France - Cuisine française". www.cuisinealafrancaise.com. Retrieved 2023-11-08. "Quelles sont...
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soup". Ingredients in the recipe from the 1971 Cent Merveilles de la cuisine française by Robert Courtine included sorrel, beef bouillon, heavy cream, egg...
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run by Éric Pras. Lameloise is a graduate of École Supérieure de Cuisine Française (ESCF) - Ferrandi. Grand Chefs Relais & Chateaux[usurped] "Maison...
3 KB (181 words) - 01:57, 21 December 2024
February 1978 in Dijon, France. She was trained at the School of French Cuisine at Ferrandi and worked under Pascal Barbot at L'Astrance. Grattard's husband...
3 KB (230 words) - 20:38, 24 August 2024
culinary school at the École Supérieure de Cuisine Française (ESCF) - Ferrandi (English: Higher School of French Cuisine, Ferrandi Group). While there, he hosted...
5 KB (486 words) - 09:40, 31 January 2023
writing cookbooks. His most famous cookbook, Éloges de la cuisine française ("Praise of French Cuisine"), was published in 1933. It promoted deglazing with...
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Saint-Ange, Madame E. (1958). La cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française. 1300 recettes, 110 dessins in texte...
44 KB (4,485 words) - 13:07, 10 September 2024
Gourmand Escoffier, Auguste. Memories of my Life. 'Mondialisation de la cuisine française', Fondation A. Escoffier (vie). Retrieved April 21, 2005. Newnham-Davis...
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En vessie (category French cuisine)
portal List of cooking techniques "Poularde de Bresse en vessie". Cuisine française (in French). Archived from the original on 26 November 2012. Retrieved...
3 KB (294 words) - 14:57, 4 October 2024