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Gâteau Basque (Basque: etxeko bixkotxa; "cake of the house") is a traditional dessert from the North of Pays Basque, a region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the South of Pays Basque , a region of Spain.
This Magnificent Cake! is a stop motion animated short film released in 2018, directed by Marc James Roels and Emma de Swaef. [1] A coproduction of companies from Belgium, France and the Netherlands, the film centres on the history of Belgian colonialism in Africa. [2] The film premiered in the Directors' Fortnight program at the 2018 Cannes ...
The Living Forest (2001) was the first widely distributed CGI feature, but most films were made in traditional animation for the first half of the decade. While most of them were influenced by American animation , Gisaku ( Baltasar Pedrosa , 2005) was branded as the first Spanish anime feature [ 6 ] and released at nearly the same time in Japan ...
The main course sees a Basque crab salad served with one of two options; turbot fish (rodaballo) with white asparagus, or Basque ribeye steak (chuletón) accompanied by lettuce and piquillo peppers.
Traditional animation (or classical animation, cel animation, or hand-drawn animation) is an animation technique in which each frame is drawn by hand. The technique was the dominant form of animation of the 20th century, until there was a shift to computer animation in the industry, such as digital ink and paint and 3D computer animation .
Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights. Karlos Arguiñano has popularised Basque cuisine in Spain through TV and books. Basque cuisine has ...
According to the Oxford Companion to Sugar and Sweets, mille-feuille recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes.. The earliest mention of the name mille-feuille itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. [4]
Chanchigorri cakes in a shop window. A chanchigorri cake (Spanish: torta de chanchigorri, Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri, [1] is a Spanish pastry, common in the cuisine of Navarre. These desserts have a rounded shape.