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Structured as a loose collection of humorous anecdotes, Kitchen Confidential is equal parts confessional narrative and industry commentary on the cooking trade. Bourdain has cited George Orwell's Down and Out in Paris and London (1933), with its behind-the-scenes examination of the restaurant business in 1920s Paris, as an important influence on the book's themes and tone. [5]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The boudin of Québec is made of lard, milk, onions and pork blood. It is served in a pan along with a sweet side or a sauce. Since 2018, the Goûte-Boudin de Boucherville association hands out a yearly prize for the best boudin. [87] Plorines are composed of lard and flavoured meat enveloped in pork caul fat.
Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form. Gumbo—High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot".
The following is a list of twice-baked foods.Twice-baked foods are foods that are baked twice in their preparation. Baking is a food cooking method using prolonged dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. [1]
A cookbook or cookery book [1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or ...
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
The Anglo-Norman word boudin meant ' sausage ', ' blood sausage ', or ' entrails ' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin). [1] The English word pudding probably comes, via the Germanic word puddek for sausage, [2] from boudin. [3]