Search results
Results from the WOW.Com Content Network
Jules Gouffé (French pronunciation: [ʒyl ɡufe]; 1807 – 28 February 1877) was a French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative ( French : The apostle of decorative cuisine ).
Maestro Martino was born around 1430 in Torre, a village in the Blenio Valley, then in the Duchy of Milan, today in Canton Ticino, Switzerland.His early career probably began in northern Italy, as he is referred to variously as both Martino di Como and Martino di Milano, but it seems likely that he spent some time in Naples as many of his recipes show the influence of Spanish cuisine and with ...
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
For premium support please call: 800-290-4726 more ways to reach us
Giulio Pippi (c. 1499 – 1 November 1546), known as Giulio Romano and Jules Romain (US: / ˌ dʒ uː l j oʊ r ə ˈ m ɑː n oʊ / JOOL-yoh rə-MAH-noh, [1] Italian: [ˈdʒuːljo roˈmaːno]; French: Jules Romain), [a] was an Italian Renaissance painter and architect.
Later, during the Italian Renaissance, Rome became well known as a center of high-cuisine, since some of the best chefs of the time worked for the popes. An example of this could be Bartolomeo Scappi , who was a chef working for Pope Pius IV in the Vatican kitchen, reaching fame with his cookbook Opera dell'arte del cucinare , published in 1570.
Preheat your oven to 425 degrees. Grease a 2 qt. dish, 8x8 dish, or 4 large (no larger than 14 oz) ramekins. Bring the lentils in the water to a boil.
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced.