|
Mille-feuille
A (; ),The name is also written as and . also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century English cookbooks are a precursor to layer cakes. The earliest mention of the name itself appears in 1733 in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Layer Cake
A layer cake (US English) or sandwich cake (UK English) is a cake consisting of multiple stacked sheets of cake, held together by a filling such as frosting, jam, or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible. Popular flavor combinations include German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes. In the mid-19th century, modern cakes were first described in English. Maria Parloa's ''Appledore Cook Book'', published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in ''Cassell's New Universal Cookery Book'', published in London in 1894. Older forms Whereas in modern layer cakes, layers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibliothèque Nationale De France
The (; BnF) is the national library of France, located in Paris on two main sites, ''Richelieu'' and ''François-Mitterrand''. It is the national repository of all that is published in France. Some of its extensive collections, including books and manuscripts but also precious objects and artworks, are on display at the BnF Museum (formerly known as the ) on the Richelieu site. The National Library of France is a public establishment under the supervision of the Ministry of Culture. Its mission is to constitute collections, especially the copies of works published in France that must, by law, be deposited there, conserve them, and make them available to the public. It produces a reference catalogue, cooperates with other national and international establishments, as well as participates in research programs. History The National Library of France traces its origin to the royal library founded at the Louvre Palace by Charles V in 1368. Charles had received a collection o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Cross
The Maltese cross is a cross symbol, consisting of four " V" or arrowhead shaped concave quadrilaterals converging at a central vertex at right angles, two tips pointing outward symmetrically. It is a heraldic cross variant which developed from earlier forms of eight-pointed crosses in the 16th century. Although chiefly associated with the Knights Hospitaller (Order of St. John, now the Sovereign Military Order of Malta), and by extension with the island of Malta, it has come to be used by a wide array of entities since the early modern period, notably the Order of Saint Stephen, the city of Amalfi, the Polish Order of the White Eagle (1709), the Prussian order ''Pour le Mérite'' (1740), and the Bavarian Military Merit Order (1866). Unicode defines a character named "Maltese cross" in the Dingbats range at code point U+2720 (✠); however, most computer fonts render the code point as a cross pattée. History The Knights Hospitaller during the Crusades used a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberry Napoleon
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown Hybrid (biology), hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated for its aroma, bright red colour, juicy texture, and sweetness. It is eaten either fresh or in prepared foods such as fruit preserves, jam, ice cream, and chocolates. Artificial strawberry flavourings and aromas are widely used in commercial products. Botanically, the strawberry is not a berry (botany), berry, but an aggregate fruit, aggregate accessory fruit, accessory fruit. Each apparent 'seed' on the outside of the strawberry is actually an achene, a botanical fruit with a seed inside it. The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of ''Virginia strawberry, F. virginiana'' from eastern North America and ''Fragaria chiloensis, F. chiloensis'', which was brought from Chile by Amédé ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleon Bonaparte
Napoleon Bonaparte (born Napoleone di Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French general and statesman who rose to prominence during the French Revolution and led Military career of Napoleon, a series of military campaigns across Europe during the French Revolutionary and Napoleonic Wars from 1796 to 1815. He led the French First Republic, French Republic as French Consulate, First Consul from 1799 to 1804, then ruled the First French Empire, French Empire as Emperor of the French from 1804 to 1814, and briefly again in 1815. He was King of Italy, King of Kingdom of Italy (Napoleonic), Italy from 1805 to 1814 and Protector of the Confederation of the Rhine, Protector of the Confederation of the Rhine from 1806 to 1813. Born on the island of Corsica to a family of Italian origin, Napoleon moved to mainland France in 1779 and was commissioned as an officer in the French Royal Army in 1785. He supported the French Rev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Google Books
Google Books (previously known as Google Book Search, Google Print, and by its code-name Project Ocean) is a service from Google that searches the full text of books and magazines that Google has scanned, converted to text using optical character recognition (OCR), and stored in its digital database.The basic Google book link is found at: https://books.google.com/ . The "advanced" interface allowing more specific searches is found at: https://books.google.com/advanced_book_search Books are provided either by publishers and authors through the Google Books Partner Program, or by Google's library partners through the Library Project. Additionally, Google has partnered with a number of magazine publishers to digitize their archives. The Publisher Program was first known as Google Print when it was introduced at the Frankfurt Book Fair in October 2004. The Google Books Library Project, which scans works in the collections of library partners and adds them to the digital inventory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cream
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese. One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings. One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert. History Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urbain Dubois
__NOTOC__ Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French cuisine, and as the creator of Veal Orloff, a popular dish in French and Russian cuisine. He is credited with introducing '' service à la russe'' to Western European dining, and the term chef. Career Dubois, the son of a master weaver, was born in Trets in the Bouches-du-Rhône Department of France. He trained as a chef by working in the kitchen of his uncle's hotel. His uncle, Jean Dubois, had served as a chef for General Bertrand. In 1840, Urbain Dubois moved to Paris but then in around 1845 he left the capital to travel and work as a chef in several countries in central Europe before becoming chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. He is credited with introducing the now conventional ''service à la russe'' (in which dishes are served sequentially, instead of all at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
