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Download QR code; In other projects Appearance. move to sidebar hide ... Italiano: Jaeger-LeCoultre Reverso, anni 2000. Date: 19 September 2022: Source: Own work: Author:
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]
Reverso may refer to: Reverso (language tools), a website specializing in online translation aids and language services; Reverso (climbing equipment), a belay device used in rock-climbing produced by Petzl; Reverso (watch), a model of wristwatch produced by Jaeger-LeCoultre
Jaeger-LeCoultre's Atmos clock on display. Atmos is the brand name of a mechanical torsion pendulum clock manufactured by Jaeger-LeCoultre in Switzerland. The clock gets the energy it needs to run from temperature changes in the environment and does not need to be wound manually. It can run for years without human intervention.
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 .
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. The book is an encyclopedia and a guide to the science of contemporary cooking.
Haute Cuisine: How the French Invented the Culinary Profession By Amy B. Trubek, University of Pennsylvania Press (December 2000), ISBN 978-0-8122-1776-6; Food culture in France By Julia Abramson, Greenwood Press (November 2006), ISBN 978-0-313-32797-1; Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin ...
^ Jean-Marie Francœur, Genèse de la cuisine québécoise. À travers ses grandes et ses petites histoires, Anjou, Québec, Fides, 2011 (ISBN 978-2-7621-3029-4). ^ Jean-Paul Grappe, La Cuisine traditionnelle du Québec. Découvrez la cuisine de nos régions, Montréal, ITHQ-Éditions de l'Homme, 2006