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30633064. 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.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later ...
lit. "stamp"; a distinctive quality; quality, prestige. café. a coffee shop (also used in French for "coffee"). Café au lait. café au lait. coffee with milk; or a light-brown color. In medicine, it is also used to describe a birthmark that is of a light-brown color (café au lait spot). calque. a copied term/thing.
Culture of France. French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La ...
Google Translate is a web-based free-to-use translation service developed by Google in April 2006. [12] It translates multiple forms of texts and media such as words, phrases and webpages. Originally, Google Translate was released as a statistical machine translation (SMT) service. [12] The input text had to be translated into English first ...
The Dictionnaire de la langue française (French pronunciation: [diksjɔnɛːʁ də la lɑ̃ɡ fʁɑ̃sɛːz]) by Émile Littré, commonly called simply the " Littré ", is a four-volume dictionary of the French language published in Paris by Hachette. The dictionary was originally issued in 30 parts, 1863–72; a second edition is dated 1872–77.
Pot-au-feu (/ ˌpɒtoʊˈfɜːr /, [1] French: [pɔt‿o fø] ⓘ; lit. 'pot on the fire') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations.
The Collins Robert French Dictionary (marketed in France as Le Robert et Collins Dictionnaire) is a bilingual dictionary of English and French derived [clarification needed] from the Collins Word Web, an analytical linguistics database. As well as its primary function as a bilingual dictionary, it also contains usage guides for English and ...
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