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Food – Cuisine – food prepared in a particular way. A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. [29] [30] [31] Course – specific set of food items that are served together during a meal, all at the same time. A course ...
Duxelles (French:) is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. [1]
They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips , such as baba ghanoush , chili con queso , hummus , and tzatziki with bread or vegetables as hors d'oeuvre.
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 ...
In his 19th-century culinary dictionary, Alexandre Dumas credits ragouts with making "the ancient French cuisine shine". He gives several examples including salpicons, made with a variety of meats and vegetables like mushrooms, artichokes, truffles, quenelles, and sweetbreads. According to Dumas each ingredient is cooked separately.
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.
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [ 1 ] [ 2 ] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.