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According to the French culinary reference work Le Répertoire de la Cuisine, a marmite can be either a stock pot or "a French pot with lid similar to a casserole with two finger-grips on each side." [1] It lends its name to Marmite, a British savoury spread and to marmitako, a Basque tuna dish.
Manufacture Jaeger-LeCoultre SA, or simply Jaeger-LeCoultre (French pronunciation: [ʒeʒɛʁ ləkultʁ]), [2] is a Swiss luxury watch and clock manufacturer founded by Antoine LeCoultre in 1833 and is based in Le Sentier, Switzerland. [3] Since 2000, the company has been a fully owned subsidiary of the Swiss luxury group Richemont. [4]
Nouvelle cuisine (French: [nuvɛl kɥizin] ⓘ; 'new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique , an older form of haute cuisine , nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation .
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.
Saulnier was a chef entremetier [3] and the secretary of the Union des Cuisiniers, Pâtissiers et Glaciers Français de Londres; [4] Gringoire (a pseudonym for Victor Thomas ) was a writer and the editor in chief of Le Carnet d'Épicure (1911-1914), a gastronomic monthly in London under the auspices of Escoffier.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...