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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.
MapleStory (Korean: 메이플스토리) is a free-to-play, 2D, side-scrolling massively multiplayer online role-playing game, developed by South Korean company Wizet. Several versions of the game are available for specific countries or regions, published by various companies (such as Nexon ).
In 2004, two more new games were published and co-published: Gunbound from Softnyx and TS Online, and in late 2005, MapleStory from Wizet. In June 2022, Asiasoft announced that shareholders are approved for changing company direction and changed their name to Asphere Innovations to focus on the digital tech company.
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
Cooking Guide is an "interactive cooking aid" that gives step by step instructions on how to cook from a range of 245 dishes. [5] The user is guided through the preparation and cooking process via audio narration and instructional video clips, and the user can use the Nintendo DS's voice recognition to proceed through each cooking step.
Cookin Soul is a Spanish producer-DJs duo [1] known separately as Big Size and Zock (aka ZOG). [2] Producing work since around 2005, the two have developed a strong presence in the mixtape circuit in the US, according to El País .
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.
In 1939, Rombauer published Streamlined Cooking, a collection of recipes that could be prepared in less than 30 minutes, with an emphasis on use of canned and frozen foods. This book was not a commercial success, [ 10 ] : 166–169 but many of the recipes it contained became part of a new edition of Joy of Cooking published during 1943.