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pro se: for oneself: to defend oneself in court without counsel. Some jurisdictions prefer, "pro per". pro scientia atque sapientia: for knowledge and wisdom: motto of Stuyvesant High School in New York City: pro scientia et patria: for science and nation: motto of the National University of La Plata: pro studio et labore: for study and work ...
The 17th-century chef and writer La Varenne (1615–1678) marked a change from cookery as known in the Middle Ages, to somewhat lighter dishes, and more modest presentations. Subsequently, Antonin Carême (1784–1833) also published works on cooking, and he simplified and codified an earlier and even more complex cuisine.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Martino da Como (c. 1430– late 15th century), "Prince of cooks", considered the western world's first celebrity chef. His book Libro de Arte Coquinaria (1465) was a benchmark for Italian cuisine and laid the ground for European gastronomic tradition.
Hortense Laborie (Catherine Frot), a renowned chef from Périgord, is astonished when the President of the Republic (Jean d'Ormesson) appoints her as his personal chef, responsible for creating all his meals at the Élysée Palace.
Bruschetta. Abruzzese starters (Italian: antipasti) include: . Bruschetta: bread spread with salt and oil, sausage, or vegetables such as tomato or zucchini with mozzarella ...
Alfredo Le Pera (7 June 1900 – 24 June 1935) was a Brazilian-born Argentine journalist, dramatist, and lyricist, best known for his brief but fruitful collaboration with the renowned tango singer Carlos Gardel. [1] He died in a plane accident with Gardel when he was at the height of his career. [2] [3]
In July 2007, Quadratum Publishing USA, based in New York, produced and distributed La Cucina Italiana in English language for the American and Canadian markets. The American edition is added to those already existing in Flemish, German, Czech, and Turkish. In 2014 La Cucina Italiana was acquired by the American publishing house Condé Nast. [5]