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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.
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. [14]
The ingredients are not listed. Quantities, if mentioned at all, are simply included in the text, as "an Egg or two", relying on the cook's judgement as to the exact quantity needed. Cooking conditions are similarly mentioned only in passing, as "over a gentle Fire". For example: [4] To make an Amlet of Asparagus
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature.
The New Food Lover's Companion, Fourth Edition: More than 6,700 A-to-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for pleasurable dining. (2007-08-03). Barron's Educational Series. 830 pages. ISBN 0-7641-3577-5 (with Ron Herbst) Dictionary of Cooking Terms (1990-02-01). Barron's Educational ...