French cuisine/Related Articles: Difference between revisions
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Revision as of 17:03, 11 September 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
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Auto-populated based on Special:WhatLinksHere/French cuisine. Needs checking by a human.
- American cuisine [r]: Cuisine of the United States of America. [e]
- Auguste Escoffier [r]: (1846 - 1935) French chef who established the standards for what is now considered classic French cuisine. [e]
- Bearnaise sauce [r]: A classic French sauce made with egg yolks and clarified butter. [e]
- Butter [r]: A food made by churning cream to separate out the solids. [e]
- Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. [e]
- Cuisine [r]: Add brief definition or description
- Fernand Point [r]: (1897-1955) French chef and restauranteur considered the father of modern French cuisine. [e]
- Food, history [r]: Add brief definition or description
- Goose (domestic) [r]: Domesticated species of the genus Anser, kept as a food animal throughout the northern hemisphere. [e]
- Recipe [r]: A set of instructions for cooking a particular dish of food. [e]
- Saigon [r]: The largest city of Vietnam, renamed Ho Chi Minh City after reunification of the North and South in 1975 [e]
- Tarte flambée [r]: Add brief definition or description
- Tartiflette [r]: A hearty cheese and potato dish from the Savoie region of France created in the 1980s. [e]