French cuisine/Related Articles: Difference between revisions
Jump to navigation
Jump to search
imported>Peter Schmitt (cleaned up bot entries -- (no need to duplicat the Catalog(s)) |
imported>Peter Schmitt (→Subtopics: add 3) |
||
| Line 8: | Line 8: | ||
==Subtopics== | ==Subtopics== | ||
{{r|Haute cuisine}} | |||
{{r|Nouvelle cuisine}} | |||
{{r|Cuisine bourgeois}} | |||
{{r|Auguste Escoffier}} | {{r|Auguste Escoffier}} | ||
{{r|Fernand Point}} | {{r|Fernand Point}} | ||
==Other related topics== | ==Other related topics== | ||
Revision as of 20:13, 17 December 2009
- See also changes related to French cuisine, or pages that link to French cuisine or to this page or whose text contains "French cuisine".
Parent topics
- Food, history [r]: Add brief definition or description
- Cuisine [r]: Add brief definition or description
Subtopics
- Haute cuisine [r]: Add brief definition or description
- Nouvelle cuisine [r]: Add brief definition or description
- Cuisine bourgeois [r]: Add brief definition or description
- Auguste Escoffier [r]: (1846 - 1935) French chef who established the standards for what is now considered classic French cuisine. [e]
- Fernand Point [r]: (1897-1955) French chef and restauranteur considered the father of modern French cuisine. [e]