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Rondelle; cylindrical vegetables cut to discs of desired thickness 1 ⁄ 8 – 1 ⁄ 2 inch (3–10 mm) Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts; Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion; Mirepoix; 3 ⁄ 16 – 1 ⁄ 4 inch (5–7 mm)
The cuisine of New Caledonia includes local Kanak, Melanesian, and traditional French cooking styles. [39] A notable local dish is bougna which is a stew composed of starches, taros, sweet potatoes, poingo bananas, yams, and is accompanied by local meat and cooked in coconut milk. [40] Seafood is also common including fish and lobster. [41]
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Pot-au-feu (/ ˌ p ɒ t oʊ ˈ f ɜːr /, [1] French: [pɔt‿o fø] ⓘ; lit. ' pot on the fire ') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations.
Here, we're showcasing 25 French country kitchen designs from expert interior designers. Sometimes, a fresh coat of paint is all it takes to transform your space—no long flights to Provence ...
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...