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A salmon steak with beurre maître d'hôtel, served with spinach. Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.
As designated in Wikipedia:Manual of Style/Pronunciation, the standard set of symbols used to show the pronunciation of English words on Wikipedia is the International Phonetic Alphabet (IPA). The IPA has significant advantages over this respelling system, as it can be used to accurately represent pronunciations from any language in the world ...
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Ad for the butter, 1900. Beurre d'Isigny (French pronunciation: [bœʁ diziɲi]; lit. ' Butter of Isigny ') is a type of cow's milk butter made in the Veys Bay area and the valleys of the rivers running into it, comprising several French communes surrounding Isigny-sur-Mer and straddling the Manche and Calvados departments of northern France.
The pronunciation is encoded using a modified form of the ARPABET system, with the addition of stress marks on vowels of levels 0, 1, and 2. A line-initial ;;; token indicates a comment. A derived format, directly suitable for speech recognition engines is also available as part of the distribution; this format collapses stress distinctions ...
A pronunciation respelling for English is a notation used to convey the pronunciation of words in the English language, which do not have a phonemic orthography (i.e. the spelling does not reliably indicate pronunciation). There are two basic types of pronunciation respelling:
Pronunciation is the way in which a word or a language is spoken. This may refer to generally agreed-upon sequences of sounds used in speaking a given word or language in a specific dialect ("correct" or "standard" pronunciation) or simply the way a particular individual speaks a word or language. [1] (Pronunciation ⓘ)
Writing only two decades after the unification of Italy (Risorgimento), Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine for the first time, and even the French cook Auguste Escoffier took inspiration from him.