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At right is displayed the color bistre brown, a medium brownish tone of the color bistre, also known as soot brown. This is the tone of bistre that most closely matches the color sample in the 1930 book A Dictionary of Color by Maerz and Paul. [4] This tone of bistre is the color of the ink that was used by the Old Masters for their drawings.
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.
[2] [3] A splash of white wine can be added too. [4] The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic ...
This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein .
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices of France . In the 14th century, Guillaume Tirel , a court chef known as "Taillevent", wrote Le Viandier , one of the earliest recipe collections of medieval France .
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Plaque about the legend of the origin of the word "Bistro" at La Mère Catherine, 6, place du Tertre, Paris.(English: On March 30, 1814, the Cossacks were the first to launch their very famous "bistro" here and, on the hill, the worthy ancestor of our bistros was born. 180th anniversary.
Aromatized wine – A fortified wine with added herbs, spices, or flavorings. Dessert wine – A category of sweet wines served with dessert. Fortified wine – Fortified wine is a wine that has had a distilled spirit added to it in order to end fermentation, help preservation, or influence flavor. The addition of additional ethanol kills yeast ...