French Menu Companion
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French Menu Companion
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Author : T. William Walker
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2015-04-09
French Menu Companion written by T. William Walker and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-09 with Cheese categories.
Never again fear a French menu. This French-to-English food dictionary makes menu translation easy. It contains over 7000 entries, including over 650 cheeses, 350 wines and more than 200 sauces. In addition, this dictionary makes it easy for you to look up menu items that consist of multiple-word phrases. Just look up one of the words and you will see all of the words that are normally associated with it. For example, "abatis aux navets" is listed twice: once under "abatis" and again under "navet." It could not be easier. A veritable encyclopedia, this dictionary offers in-depth information about many dishes, cheeses and wines, including typical ingredients, the region of origin of particular dishes, and other notes on French cuisine. Some examples: ballotine boned thigh meat of poultry stuffed with minced meat, and possibly truffles and/or foie gras [cooked by roasting, braising, or poaching; usually shaped like a sausage or the leg, sometimes with a cleaned piece of bone protruding; served hot or cold, sometimes with a gelatin glaze] Arbois AOC white, red, yellow and straw wines from Jura [the whites, from chardonnay, savagnin and (very rarely) pinot blanc grapes, tend to be fruity and delicate and can be kept for 3 to 5 years; the reds from trousseau grapes tend to be light while those from poulsard grapes are darker; they can and can be kept 3 to 5 years; the yellows are from savagnin grapes and can be kept for 100 years; the straw wines are made from grape clusters which have been partially dried on straw to concentrate their sugars, so they are quite sweet] Tomme au marc marc cheese [cow's milk; the curd is pressed in a container filled with grape pomace brandy which remains on the rind and permeates the cheese with the taste of alcohol; it has a subtle fruity aroma and a mild, earthy flavor] Because the regions of France are quite varied, regional dishes may have names based on the local dialect. This dictionary includes hundreds of these local dishes. Examples: txangurro typically: crab mixed and cooked with with onions, leeks, carrots or tomatoes and sometimes brandy [Pays basque, Aquitaine] kig-ha-farz porridge-dumpling [literally: meat and stuffing; a porridge of milk, egg and buckwheat flour is placed in a tied bag and simmered in a pot containing meat such as pork knuckle and beef, with vegetables such as carrot and cabbage; the porridge-dumpling is typically served with butter, bacon and shallots along side the meats and vegetables; Bretagne] beenestich bee sting cake; bee's nest cake [a small cake with a vanilla custard filling and a baked-on topping of almonds; Alsace] With this book in hand, you can go forth and discover some of the world's best, most beautiful and most interesting cuisine.
The Gourmet S Companion French
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Author : Bernard Rivkin
language : en
Publisher: Wiley
Release Date : 1991-02-18
The Gourmet S Companion French written by Bernard Rivkin and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-02-18 with Health & Fitness categories.
Companion To Food And Drink In France
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Author : S. M. H. Collin
language : en
Publisher: Peter Collin Publishing
Release Date : 2002
Companion To Food And Drink In France written by S. M. H. Collin and has been published by Peter Collin Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Dinners and dining categories.
This compact travel guide is packed with phrases and expressions invaluable when getting a table and ordering (or complaining) at French-speaking restaurants. Contains menu, food, and recipe terms.
French Cuisine
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Author : Jeffrey A. Sadowski
language : en
Publisher: Wiley
Release Date : 1997
French Cuisine written by Jeffrey A. Sadowski and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cookery, French categories.
"A concise guide to French menus and cooking terms including classic and regional dishes".
The Food Lover S Companion To France
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Author : Marc Millon
language : en
Publisher:
Release Date : 1996
The Food Lover S Companion To France written by Marc Millon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cookery, French categories.
One of a series, this guide covers every aspect of food and drink in France. It includes information on restaurants, choosing wine and other drinks, shopping for food, and where to find and buy foods. It is illustrated with colour photographs and pictorial maps of various regions of the country.
Cauchois Caterer S Companion
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Author : Cauchois' Coffee Company, New York
language : en
Publisher:
Release Date : 1915
Cauchois Caterer S Companion written by Cauchois' Coffee Company, New York and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1915 with Cooking categories.
Discover The Art Of French Cooking
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Author : Heston Brown
language : en
Publisher: Independently Published
Release Date : 2019-04-11
Discover The Art Of French Cooking written by Heston Brown and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-11 with categories.
You are about to discover something entirely new from what you knew about French dishes, and this cookbook will be your guide. It is designed to give you something new and ground-breaking. It is packaged with a set of 50 exquisite recipes that have been tested and certified to meet your expectations. This content of this cookbook is diverse, and it features both easy and slightly complicated recipes. However, you stand no risk of getting lost in the instructions because they were optimized for your understanding. This book is written in such a way that you will get hooked right from the beginning and you wouldn't want to stop until you have experimented with all the recipes in it. That sounds like quite the adventure, doesn't it? Well, if you are one who fancies a good adventure, why don't you get a copy of this cookbook and explore the world of French food? started?
The Oxford Companion To American Food And Drink
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Author : Andrew F. Smith
language : en
Publisher: Oxford University Press
Release Date : 2007-05
The Oxford Companion To American Food And Drink written by Andrew F. Smith and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05 with Cooking categories.
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
The Chef S Companion
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Author : Elizabeth Riely
language : en
Publisher: John Wiley & Sons
Release Date : 2003-05-05
The Chef S Companion written by Elizabeth Riely and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-05 with Cooking categories.
Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, "what would you like today?" The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.
A Companion To The French Revolution
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Author : Peter McPhee
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-15
A Companion To The French Revolution written by Peter McPhee and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-15 with History categories.
A Companion to the French Revolution comprises twenty-nine newly-written essays reassessing the origins, development, and impact of this great turning-point in modern history. Examines the origins, development and impact of the French Revolution Features original contributions from leading historians, including six essays translated from French. Presents a wide-ranging overview of current historical debates on the revolution and future directions in scholarship Gives equally thorough treatment to both causes and outcomes of the French Revolution