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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.
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This is an accepted version of this page This is the latest accepted revision, reviewed on 24 January 2025. There is 1 pending revision awaiting review. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man ...
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.
A marmite, c. 1625–1650, found during the excavations of the Louvre Palace. A marmite (pronounced) is a traditional crockery casserole vessel found in France.It is famed for its "pot-belly" shape.
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Green beans amandine. Amandine, sometimes Anglicised as almondine, is a culinary term indicating a garnish of almonds.Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds.