Download or read book French Menu Companion written by Arlie Duonola and published by Independently Published. This book was released on 2021-08-16 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: French cuisine consists of the cooking traditions and practices from France. French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, ... This dictionary is also unique in that it contains lists of ingredients typically found in the listed dishes. No other dictionary does this so thoroughly. This allows travelers to get an idea of how a dish may be prepared and is also beneficial to travelers who wish to avoid certain ingredients. An example would be "morvandelle" Morvan (or other) ham in a sauce made with white wine, shallots, cream, tomato concentrate, and Gruyere cheese.
Download or read book French Menu Companion written by T. William Walker and published by Createspace Independent Publishing Platform. This book was released on 2015-04-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never again fear a French menu. This French-to-English food dictionary makes menu translation easy. It contains over 7000 entries, including over 650 cheeses, 350 wines and more than 200 sauces. In addition, this dictionary makes it easy for you to look up menu items that consist of multiple-word phrases. Just look up one of the words and you will see all of the words that are normally associated with it. For example, "abatis aux navets" is listed twice: once under "abatis" and again under "navet." It could not be easier. A veritable encyclopedia, this dictionary offers in-depth information about many dishes, cheeses and wines, including typical ingredients, the region of origin of particular dishes, and other notes on French cuisine. Some examples: ballotine boned thigh meat of poultry stuffed with minced meat, and possibly truffles and/or foie gras [cooked by roasting, braising, or poaching; usually shaped like a sausage or the leg, sometimes with a cleaned piece of bone protruding; served hot or cold, sometimes with a gelatin glaze] Arbois AOC white, red, yellow and straw wines from Jura [the whites, from chardonnay, savagnin and (very rarely) pinot blanc grapes, tend to be fruity and delicate and can be kept for 3 to 5 years; the reds from trousseau grapes tend to be light while those from poulsard grapes are darker; they can and can be kept 3 to 5 years; the yellows are from savagnin grapes and can be kept for 100 years; the straw wines are made from grape clusters which have been partially dried on straw to concentrate their sugars, so they are quite sweet] Tomme au marc marc cheese [cow's milk; the curd is pressed in a container filled with grape pomace brandy which remains on the rind and permeates the cheese with the taste of alcohol; it has a subtle fruity aroma and a mild, earthy flavor] Because the regions of France are quite varied, regional dishes may have names based on the local dialect. This dictionary includes hundreds of these local dishes. Examples: txangurro typically: crab mixed and cooked with with onions, leeks, carrots or tomatoes and sometimes brandy [Pays basque, Aquitaine] kig-ha-farz porridge-dumpling [literally: meat and stuffing; a porridge of milk, egg and buckwheat flour is placed in a tied bag and simmered in a pot containing meat such as pork knuckle and beef, with vegetables such as carrot and cabbage; the porridge-dumpling is typically served with butter, bacon and shallots along side the meats and vegetables; Bretagne] beenestich bee sting cake; bee's nest cake [a small cake with a vanilla custard filling and a baked-on topping of almonds; Alsace] With this book in hand, you can go forth and discover some of the world's best, most beautiful and most interesting cuisine.
Download or read book A Companion to the French Revolution written by Peter McPhee and published by John Wiley & Sons. This book was released on 2014-12-15 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Companion to the French Revolution comprises twenty-nine newly-written essays reassessing the origins, development, and impact of this great turning-point in modern history. Examines the origins, development and impact of the French Revolution Features original contributions from leading historians, including six essays translated from French. Presents a wide-ranging overview of current historical debates on the revolution and future directions in scholarship Gives equally thorough treatment to both causes and outcomes of the French Revolution
Download or read book The Gourmet s Companion French written by Bernard Rivkin and published by Wiley. This book was released on 1991-02-18 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Download or read book French Cuisine written by Jeffrey A. Sadowski and published by Wiley. This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A concise guide to French menus and cooking terms including classic and regional dishes".
Download or read book A French Song Companion written by Graham Johnson and published by Oxford : Oxford University Press. This book was released on 2002 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: A French Song Companion is an indispensable guide to the modern repertoire and the most comprehensive book of French melodie in any language. Noted accompanist Graham Johnson provides repertoire guides to the work of over 150 composers--the majority of them from France but including British, American, German, Spanish, and Italian musicians who have written French vocal music. The book contains major articles on Faure, Duparc, Debussy, Ravel, and Poulenc, as well as essays on Bizet, Chabrier, Gounod, Chausson, Hahn, and Satie, and important reassessments of such composers as Massenet, Koechlin, and Leguerney. The book combines these articles with the complete texts in English of over 700 songs, all translated by Richard Stokes, making it also a treasury of French poetry from the fifteenth through the twentieth centuries. The translations alone will prove invaluable to music lovers and performers; combined with the biographical articles, they become the ideal map for exploring this exciting and diverse repertoire.
Download or read book The Marling Menu master for France written by William E. Marling and published by . This book was released on 1971 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Companion to Food and Drink in France written by S. M. H. Collin and published by Peter Collin Publishing. This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compact travel guide is packed with phrases and expressions invaluable when getting a table and ordering (or complaining) at French-speaking restaurants. Contains menu, food, and recipe terms.
Download or read book The Oxford Companion to Food written by Alan Davidson and published by . This book was released on 2014 with total page 953 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Download or read book Discover the Art of French Cooking written by Heston Brown and published by Independently Published. This book was released on 2019-04-11 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: You are about to discover something entirely new from what you knew about French dishes, and this cookbook will be your guide. It is designed to give you something new and ground-breaking. It is packaged with a set of 50 exquisite recipes that have been tested and certified to meet your expectations. This content of this cookbook is diverse, and it features both easy and slightly complicated recipes. However, you stand no risk of getting lost in the instructions because they were optimized for your understanding. This book is written in such a way that you will get hooked right from the beginning and you wouldn't want to stop until you have experimented with all the recipes in it. That sounds like quite the adventure, doesn't it? Well, if you are one who fancies a good adventure, why don't you get a copy of this cookbook and explore the world of French food? started?
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Download or read book The French Fry Companion written by David J. Graulich and published by . This book was released on 1999 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Cambridge Companion to Modern French Culture written by Nicholas Hewitt and published by Cambridge University Press. This book was released on 2003-09-11 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: France entered the twentieth century as a powerful European and colonial nation. In the course of the century, her role changed dramatically: in the first fifty years two World Wars and economic decline removed its status as a world power, whilst the immediate post-war era was marked by wars of independence in its colonies. Yet at the same time, in the second half of the century, France entered a period of unprecedented growth and social transformation. Throughout the century and into the new millennium France retained its former international reputation as a centre for cultural excellence and innovation and its culture, together with that of the Francophone world, reflected the increased richness and diversity of the period. This 2003 Companion explores this vibrant culture, and includes chapters on history, language, literature, thought, theatre, architecture, visual culture, film and music, and discuss the contributions of popular culture, Francophone culture, minorities and women.
Download or read book A Companion to Food in the Ancient World written by John Wilkins and published by John Wiley & Sons. This book was released on 2015-06-29 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
Download or read book The New Food Lover s Companion written by Sharon Tyler Herbst and published by B.E.S. Publishing. This book was released on 2001 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains alphabetically arranged entries that provide definitions of nearly six thousand terms related to food, drink, and cooking, and features a selection of reference appendices, including a pasta glossary, ingredient substitutes, and measurement equivalents.
Download or read book The Food Lover s Guide to Paris written by Patricia Wells and published by Workman Publishing. This book was released on 1999 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the six years it has taken Ms. Wells to revise her popular guide, she has returned to the more than 450 restaurants, bistros, cafes, patisseries, and specialty food shops listed to re-review and update all the vital statistics. 50 recipes. Photos.
