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Macedonian Salad
Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain, France, Italy and South America. Vegetable Macedonia or ''Macédoine de légumes'' nowadays is usually a cold salad or hors d'oeuvre of diced vegetables, in France often including red beans. ''Macédoine de légumes'' is also a hot vegetable dish consisting of the same vegetables served with butter. Prepared macédoine, a mixture of diced vegetables and often peas, is often sold canned or frozen. It is sometimes mixed with mayonnaise combined with aspic stock, making it similar to Russian salad. Etymology The word ''macedonia'' was popularised in the middle of the 18th century to refer to mixed fruit salad. This probably alludes to the diverse origin of the people of Alexander's Macedonian Empire, but that is "not fully established".''Oxford English Dictionary'', 3rd edition, 2000''s.v.''/ref> It is sometim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: * Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which run ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salads
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw *Main ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits. Varieties of salad Unsorted * Bionico * Blunkett salad * Broccoli slaw * Buljol * Candle salad * Carrot salad * Dessert salad * Esgarrat * Esqueixada * Frogeye salad * Goma-ae * Hummus salad * Israeli eggplant salad * Kısır * Koi * Kuluban * Kung chae nampla * Malfouf salad * Maple slaw * Masmouta salad * Matbukha * Mechouia salad * Mizeria * Nam khao * Nam tok * Nan gyi thohk * Nộm * Nopalito * Olive salad * Pantesca salad * Rubiyan salad * Sabzi khordan * Salade cauchoise * Salată de boeuf * Salmagundi * Seafoam salad * Shalgam * Shʿifurah * Sicilian orange salad * Snow white salad * Sōmen salad * Spinach salad * Strawberry Delight – a dessert salad * Sweet potato salad * Taktouka * Ula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Culinary Knife Cuts
There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. Strip cuts * Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from to * Batonnet; French for "little stick", the batonnet measures approximately . It is also the starting point for the small dice. * Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately . It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722. * Fine julienne; measures approximately , and is the starting point for the fine brunoise cut. * Chiffonade; rolling leafy greens and slicing the roll in sections from 4-10mm in width Cube cuts Cuts with six even sides include: * Large dice; (or "Carré" meaning "square" in French); sides measuring approximately * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grand Dictionnaire Universel Du XIXe Siècle
The ''Grand dictionnaire universel du XIXe siècle'' (''Great Universal Dictionary of the 19th Century''), often called the ''Grand Larousse du dix-neuvième'', is a French encyclopedic dictionary. It was planned, directed, published, and to a substantial degree written by Pierre Larousse, though he also relied on anonymous fellow contributors and though he died in 1875, before its completion. The publication of the ''Grand dictionnaire universel'' in 15 volumes of 1500 pages extended from 1866 to 1876. Two supplements were published in 1877 and 1890. Description Volumes 1–15, covering A-Z, were issued from 1866 to 1876. A supplement (Volume 16) was published in 1877, and a second supplement (Volume 17), in 1890.Sevol. 17, pp. 2023–2024 The Larousse firm also published further supplements in the form of a magazine called ''Revue encyclopédique'' (1891-1900) then ''Revue universelle'' (1900-1905). Unlike Émile Littré's contemporary dictionary, the ''Grand Larousse'' is pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionnaire De La Langue Française (Littré)
The ''Dictionnaire de la langue française'' by Émile Littré, commonly called simply the "''Littré''", is a four-volume dictionary of the French language published in Paris by Hachette. The dictionary was originally issued in 30 parts, 1863–72; a second edition is dated 1872–77.'' OED'' A further edition is reported in 1877, published by Hachette. An on-line version is available for PC, Mac and iOS (app for iPhone, iPad and iPod): The British Library The British Library is the national library of the United Kingdom and is one of the largest libraries in the world. It is estimated to contain between 170 and 200 million items from many countries. As a legal deposit library, the Briti ...'s on-line integrated catalogue describes the contents as: ''1o Pour la nomenclature''...: ''2o Pour la grammaire''...: 3o ''Pour la signification des mots''...: 4o ''Pour la partie historique''...: 5o ''Pour l’étymologie''.. References External links *Online edition 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demographic History Of Macedonia
The region of Macedonia is known to have been inhabited since Paleolithic times. Еarliest historical inhabitants The earliest historical inhabitants of the region were the Pelasgians, the Bryges and the Thracians. The Pelasgians occupied Emathia and the Bryges occupied northern Epirus, as well as Macedonia, mainly west of the Axios River and parts of Mygdonia. Thracians, in early times occupied mainly the eastern parts of Macedonia, (Mygdonia, Crestonia, Bisaltia). The Ancient Macedonians are missing from early historical accounts because they had been living in the southern extremities of the region – the Orestian highlands – since before the Dark Ages. The Macedonian tribes subsequently moved down from Orestis in the upper Haliacmon due to pressure from the Orestae. Ancient Macedonians The name of the region of Macedonia ( el, Μακεδονία, ''Makedonia'') derives from the tribal name of the ancient Macedonians ( el, Μακεδώνες, ''Makedónes' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian Empire
Macedonia (; grc-gre, Μακεδονία), also called Macedon (), was an ancient kingdom on the periphery of Archaic and Classical Greece, and later the dominant state of Hellenistic Greece. The kingdom was founded and initially ruled by the royal Argead dynasty, which was followed by the Antipatrid and Antigonid dynasties. Home to the ancient Macedonians, the earliest kingdom was centered on the northeastern part of the Greek peninsula,. and bordered by Epirus to the west, Paeonia to the north, Thrace to the east and Thessaly to the south. Before the 4th century BC, Macedonia was a small kingdom outside of the area dominated by the great city-states of Athens, Sparta and Thebes, and briefly subordinate to Achaemenid Persia. During the reign of the Argead king PhilipII (359–336 BC), Macedonia subdued mainland Greece and the Thracian Odrysian kingdom through conquest and diplomacy. With a reformed army containing phalanxes wielding the '' sarissa'' pike, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexander The Great
Alexander III of Macedon ( grc, Ἀλέξανδρος, Alexandros; 20/21 July 356 BC – 10/11 June 323 BC), commonly known as Alexander the Great, was a king of the ancient Greek kingdom of Macedon. He succeeded his father Philip II to the throne in 336 BC at the age of 20, and spent most of his ruling years conducting a lengthy military campaign throughout Western Asia and Egypt. By the age of thirty, he had created one of the largest empires in history, stretching from Greece to northwestern India. He was undefeated in battle and is widely considered to be one of history's greatest and most successful military commanders. Until the age of 16, Alexander was tutored by Aristotle. In 335 BC, shortly after his assumption of kingship over Macedon, he campaigned in the Balkans and reasserted control over Thrace and Illyria before marching on the city of Thebes, which was subsequently destroyed in battle. Alexander then led the League of Corinth, and used his authori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Salad
Olivier salad ( rus, link=no, салат Оливье, salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas(optional, preferably not), eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, in Brazil it is called Maionese, in a few Scandinavian countries (Norway and Denmark) it is called italienisk salat (Italian salad, for the colours of the italian flag are in the salad) and in Dutch it is called huzarensalade (hussars' salad). In former Yugoslavian countries it is called ruska salata (Russian salad). In Romania it is known as "salata (de) boeuf" In Russia an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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