Search results
Results From The WOW.Com Content Network
Gaz dates backs to 450 years ago in Isfahan, when the sap found on the Tamarisk tree was combined with flour, bread, pistachios, almonds and chocolate in traditional and industrial workshops. [citation needed] The height of this mountain tree reaches a height of two meters and it usually grows in good weather in the Khansar. The product of this ...
Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. [1] Pain aux noix – prepared using whole grain wheat flour and ...
A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust .
à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1]à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu".
a contraction of the French word cosmétique, used to refer to lipstick in Persian. côtelette کتلت kotlet cutlet coupé کوپه kupe coupé coup d'état کودتا kudeta coup, putsch, golpe coupon کوپن kupon coupon courant d'air کوران kurân air draft course کورس kurs race cravate کراوات kerâvât tie crème کرم krem
Catholicon - purported first French dictionary: 1499 Thresor de la langue françoyse tant ancienne que moderne : 1606 Dictionnaire de l'Académie française: 1694 to present Littré: 1877 Grand Dictionnaire Encyclopédique Larousse: 1982-1985 Grand dictionnaire universel du XIXe siècle: 1866-1890 Dictionnaire des ouvrages anonymes et pseudonymes
The most popular bread in Brazil is the light and crispy pão francês.Pão francês is known by several names throughout Brazil, such as cacetinho, pãozinho (little bread), pão de trigo (wheat bread), pão de sal (salt bread), pão de água (water bread), pão aguado (watery bread), careca, and pão Jacó (Jacó bread).
The French government recently codified into law a specific type of baguette, the "baguette de tradition", which can only be made using pre-modern methods. This classification was the result of the efforts of historian Steven Kaplan, who specializes in the history of French bread from 1700 - 1770.