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The passé composé is formed by the auxiliary verb, usually the avoir auxiliary, followed by the past participle.The construction is parallel to that of the present perfect (there is no difference in French between perfect and non-perfect forms - although there is an important difference in usage between the perfect tense and the imperfect tense).
Present perfect (passé composé): literally "compound past", formed with an auxiliary verb in the present; Imperfect (imparfait), simple; Pluperfect (plus-que-parfait): literally "more than perfect", formed with an auxiliary verb in the imperfect
The passé simple (French pronunciation: [pase sɛ̃pl], simple past, preterite, or past historic), also called the passé défini (IPA: [pase defini], definite past), is the literary equivalent of the passé composé in the French language, used predominantly in formal writing (including history and literature) and formal speech.
Menon, La nouvelle cuisine (1742) The term nouvelle cuisine has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his Cuisinier moderne in 1733 ...
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV.The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691), which was still being edited and modernised in the mid-18th century.
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?