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Lambrusco Mantovano – the only major Lambrusco region outside of Emilia Romagna, in the Lombardy region. This style is typically dry, but some semi-dry styles are also made. [6] Lambrusco Reggiano – the largest producing region of Lambrusco and the source of most of the exported DOC designated wines. The 4 Lambrusco grapes that can be used ...
The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
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.
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Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. It is regarded as a classic and still in print.
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .
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.
[6] [7] The resulting cookbook, Mastering the Art of French Cooking, proved groundbreaking and has since become a standard guide for the culinary community. [ 8 ] Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever ...