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Haute cuisine (French: [ot kɥizin]; lit. ' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients.
The double-file kitchen (or two-way galley) has two rows of cabinets on opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be ...
Kerr's new series for Fremantle, The Galloping Gourmet (30 December 1968–September 14, 1972) was named for his onscreen persona. It was recorded in Ottawa at CJOH-TV and produced by his wife Treena Kerr. The origin of his Galloping Gourmet persona stemmed from The Galloping Gourmets, a 1967 book he co-authored with wine expert Len Evans. The ...
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Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the kitchen brigade for the kitchen staff or dining room brigade system for the dining room staff. This system was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who ...
Molokhiya, a traditional dish that dates back to Ancient Egypt, served with rice and chicken. An assortment of traditional Egyptian desserts Legumes, widely used in Egyptian cuisine, on display in Alexandria
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