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Croustade
A croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ..., but there are also bread croustades (''croustade de pain de mie''), potato croustades (''petites croustades en pommes de terre duchesse''), rice, semolina and vermicelli croustades, among others. The term is derived from the Occitan and Catalan term ''crostada'', and the English term custard derives from it. Skeat: 1911. Page 125. Notes References * * * Basque cuisine Catalan cuisine French pastries Occitan cuisine {{france-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaky Pastry
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires. Flaky pastry relies on large lumps of butter (approximately across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry. Flaky pastry dough is then rolled and folded in a manner similar to puff pastry. The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry. Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits. See also *List of pastries *Phyllo *Puff pastry Puff pastry, also known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. History Modern puff pastry, used nowadays in European cuisine was created in France. The oldest recipe of puff pastry in France was written in a charter by bishop Robert of Amiens in 1311. However, the first recipe of the technique of ''tourage'' (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François Pierre La Varenne in ''.'' But it is considered that the invention of this technique was an idea of the famous painter Claude Gellée when he was an apprentice baker in 1612. The story goes that Lorrain was making a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaky Pastry
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires. Flaky pastry relies on large lumps of butter (approximately across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry. Flaky pastry dough is then rolled and folded in a manner similar to puff pastry. The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry. Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits. See also *List of pastries *Phyllo *Puff pastry Puff pastry, also known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skeat
Skeat or Skeats is a common English family name. The names Skeat, Skeats, Skeates, Skett, Skitt and Skates are derived from the forename Scet or Schett, which is mentioned in Domesday Book. History ''Skeat'' was originally a given name derived from the Old Norse ''skjótr'', meaning "swift" or "fleet". Ricardus filius (son of) Schet 1166 is mentioned in the Pipe Rolls of Henry II in Norfolk. It is mentioned as a surname in the 1201 Pipe Rolls in Shropshire and in the 1275 Hundred Rolls in Norfolk again. Robert Skeet is mentioned in the Subsidy Rolls of Suffolk for 1327. People surnamed Skeat or Skeats * Bob Skeat, bass guitarist in Wishbone Ash * Ethel Skeat (1865–1939), English paleontologist * Ernest Willington Skeats (1875–1953), geologist * Francis Skeat (1909–2000), English glass painter * Len Skeat, jazz double-bassist * Theodore Cressy Skeat (1907–2003), paleographer * Walter William Skeat Walter William Skeat, (21 November 18356 October 1912) wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Guide Culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier, Escoffier's 1903 French cuisine, French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. History The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Groupe Flammarion
Groupe Flammarion () is a French publishing group, comprising many units, including its namesake, founded in 1876 by Ernest Flammarion, as well as units in distribution, sales, printing and bookshops (La Hune and Flammarion Center). Flammarion became part of the Italian media conglomerate RCS MediaGroup in 2000. Éditions Gallimard acquired Flammarion from RCS MediaGroup in 2012. Subsidiaries include Casterman. Its headquarters in Paris are in the building that was the former Café Voltaire (named in honour of the writer and philosopher Voltaire), located on the Place de l'Odeon in the current 6th arrondissement of Paris. Flammarion is a subsidiary of Groupe Madrigall, the third largest French publishing group. History Ernest Flammarion successfully launched his family publishing venture in 1875 with the ''Treaty of Popular Astronomy'' of his brother, the astronomer Camille Flammarion. The firm published Émile Zola, Maupassant, and Jules Renard, as well as Hector Malot, Cole ... [...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 runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Book Company (1890)
The American Book Company (ABC) was an educational book publisher in the United States that specialized in elementary school, secondary school and collegiate-level textbooks. It is best known for publishing the McGuffey Readers, which sold 120 million copies between 1836 and 1960. History American Book Company was formed in 1890 by the consolidation of Van Antwerp, Bragg and Co., A.S. Barnes & Co., D. Appleton and Co., and Ivison, Blakeman and Co. It was acquired by Litton Industries in 1967 and existed as a division of Litton Educational Publishing, Inc. until being sold to the International Thomson Organization in 1981. Thomson then sold its American Book Company K-12 assets to D. C. Heath and Company in 1981. The company was absorbed into D. C. Heath and ceased to exist as an imprint. Any remaining K-12 assets of the American Book Company are now owned by Houghton Mifflin (now Houghton Mifflin Harcourt), which acquired D. C. Heath and Company in 1995. Many of the colleg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque ''tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
