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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]
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.
The Futurematic is a self-winding [1] wrist watch without a crown. It was manufactured between 1951 and 1959 by the Swiss watch manufacturer Jaeger-LeCoultre. The Futurematic was the world's first watch without a crown for winding the mainspring, having a flat crown on the back that was used solely for setting the time. [2]
The batterie de cuisine (French; literally, kitchen artillery, i.e., kitchenware) is the range of tools and pans used in a professional kitchen. It includes the knives, frying pans, bakeware and the complete set of kitchen utensils required for cooking and for the making of desserts, pastries and confectionery. [1]
The Cooking Lab published a less expensive, two-volume sequel, titled Modernist Cuisine at Home, coauthored by Myhrvold and Bilet, in October 2012. [18] The Photography of Modernist Cuisine, with 405 photographs and background details for each, including 127 from the 6-volume set and unpublished ones, was published in 2013. [19]
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 .
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Chef de cuisine: Head chef Responsible for overall management of kitchen. They supervise staff, and create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food. [12]: 32 Sous-chef de cuisine
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