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Soupe Gratinée Au Fromage De Laguiole
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in other languages include the Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asparagus
Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description Asparagus is an herbaceous, perennial plant growing typically to tall, with stout stems with much-branched, feathery foliage. It has been known to grow as long as . The 'leaves' are needle-like cladodes (Aerial stem modification, modified stems) in the Leaf#Morphology, axils of scale leaves; they are long and broad, and clustered in fours, up to 15, together, in a rose-like shape. The root system, often referred to as a 'crown', is adventitious; the root type is Fascicle (botany), fasciculated. The flowers are bell-shaped, greenish-white to yellowish, long, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse ( , , ; ) is a traditional Cuisine of Provence, Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boiling, boil') and ('to reduce heat', i.e. 'simmer'). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (''Scorpaena scrofa''); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, flathead grey mullet, mullet, or European hake. It usually also includes shellfish and other seafood such as Sea urchin as food, sea urchins, Mussel#As food, mussels, velvet crabs, spider crab, spider crabs, or Octopus as food, octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fisherme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Russe
(; , ) is a style of serving food in which dishes are brought to the table sequentially and served separately to each guest. ''Service à la russe'' was developed in France in the 19th century by adapting traditional Russian table service to existing French gastronomic principles. The new service slowly displaced the older (), in which a variety of dishes are placed on the table in an impressive display of tureens, platters, and other serving dishes. In ''service à la russe'', each dish is arranged in the kitchen and immediately brought to the table, where guests choose what they want from each platter as it is presented to them. In ''service à la française'', many platters are placed together on the table, where the dishes often grow cold and lose their freshness before the guests can eat them; and in practice, guests can choose from only a few of the dishes on the table. ''Service à la russe'', which includes only flowers and cold dishes on the table, is less magnifice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pearl Barley
Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting of the hard layersthe combined aleurone and Fruit anatomy#Pericarp layers, pericarpsurrounding the endosperm. Maize, Corn (maize) bran also includes the p ... layer. It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grainBarley from The Cook's Thesaurus (foodsubs.com) such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley"). Fine [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antonin Carême
Antonin may refer to: People * Antonin (name) Places ;Poland * Antonin, Jarocin County, Greater Poland Voivodeship * Antonin, Kalisz County, Greater Poland Voivodeship * Antonin, Oborniki County, Greater Poland Voivodeship * Antonin, Ostrów Wielkopolski County, Greater Poland Voivodeship * Antonin, Poznań County, Greater Poland Voivodeship * Antonin, Środa Wielkopolska County, Greater Poland Voivodeship * Antonin, Sieradz County, Łódź Voivodeship * Antonin, Zduńska Wola County, Łódź Voivodeship * Antonin, Lublin Voivodeship * Antonin, Masovian Voivodeship * Antonin, Podlaskie Voivodeship * Antonin, Pomeranian Voivodeship * Antonin, part of Nowe Miasto, Poznań, Greater Poland Voivodeship See also *Antolin (name) *Antonina (other) *Antonini (other) *Antonino (other) *Antoniny (other) *Antoninus (other) *Antoniu Antoniu is a given name and a surname. Notable people with this name include the following: Given name * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
George IV
George IV (George Augustus Frederick; 12 August 1762 – 26 June 1830) was King of the United Kingdom of Great Britain and Ireland and King of Hanover from 29 January 1820 until his death in 1830. At the time of his accession to the throne, he was acting as prince regent for his father, King George III, having done so since 5 February 1811 during his father's final mental illness. George IV was the eldest child of King George III and Queen Charlotte. He led an extravagant lifestyle that contributed to the fashions of the Regency era. He was a patron of new forms of leisure, style and taste. He commissioned John Nash to build the Royal Pavilion in Brighton and remodel Buckingham Palace, and commissioned Jeffry Wyatville to rebuild Windsor Castle. George's charm and culture earned him the title "the first gentleman of England", but his dissolute way of life and poor relationships with his parents and his wife, Caroline of Brunswick, earned him the contempt of the peop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Accomplisht Cook
''The Accomplisht Cook'' is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes. The book was one of the few cookery books published during the Commonwealth of Oliver Cromwell, and free of the plagiarism common at its time. It made early use of two ingredients brought to Europe from the Americas, the potato and the turkey. Context Robert May was from the age of ten a cook, working for aristocratic Roman Catholic and royalist employers beginning with Lady Dormer. She sent him to study cooking for five years in France, after which h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert May (cook)
Robert May (1588 – in or after 1664) was an English professional chef who trained in France and worked in England. He is best known for writing and publishing the 1660 cookbook '' The Accomplisht Cook''. It was the first major book of English recipes, and contains instructions for many soups and broths, as well as recipes for both sweet and savoury pies. Background May was born in Wing, Buckinghamshire to Edwarde and Joan Mayes in 1588; however, he was not baptised until 2 April 1592. His father worked at Ascott Park as the chief cook to the Dormer family. At age ten, May was sent to Paris by Lady Dormer—where he trained for five years to become a chef. Following his training, he served his apprenticeship in London, working for Arthur Hollinsworth (cook to the Grocer's Hall and Star Chamber). After his apprenticeship, May returned to Wing and became one of the five cooks reporting to his father at Ascott Park. In the mid-1630s Sir Anthony Browne employed May to be the chef a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flower stem is tall, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bartolomeo2 Restored
Bartolomeo or Bartolommeo is a masculine Italian given name, the Italian equivalent of Bartholomew. Its diminutive form is Baccio. Notable people with the name include: * Abramo Bartolommeo Massalongo (1824–1860), Italian paleobotanist and lichenologist * Bartolomeo Aimo (1889–1970), Italian professional bicycle road racer * Bartolomeo Altomonte, a.k.a. Bartholomäus Hohenberg (1694–1783), Austrian baroque painter * Bartolomeo Amico a.k.a. Bartholomeus Amicus (1562–1649), Jesuit priest, teacher and writer who spent his adult life in Naples * Bartolomeo Ammanati (1511–1592), Florentine architect and sculptor * Bartolomeo Avanzini (1608–1658), Italian architect of the Baroque period * Bartolomeo Bacilieri (1842–1923), Italian cardinal, Bishop of Verona 1900–1923 * Bartolommeo Bandinelli (1488–1560), Italian sculptor * Bartolomeo Barbarino (c. 1568–c. 1617 or later), Italian composer and singer of the early Baroque era * Bartolomeo Bassi (early 1600s-1640s), Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravettian
The Gravettian is an archaeological industry of the European Upper Paleolithic that succeeded the Aurignacian circa 33,000 years BP. It is archaeologically the last European culture many consider unified, and had mostly disappeared by 22,000 BP, close to the Last Glacial Maximum, although some elements lasted until 17,000 BP. In modern-day Portugal, Spain and France, it was succeeded by the Solutrean and by the Epigravettian in Italy, the Balkans, Ukraine and Russia. The Gravettian culture is known for their artistic works including the famous Venus figurines, which were typically carved from either ivory or limestone. The culture was first identified at the site of La Gravette in the southwestern French department of Dordogne.Kipfer, Barbara Ann. "Encyclopedic Dictionary of Archaeology". Kluwer Academic/Plenum Publishers, 2000. P. 216. While historically assumed to represent a genetically homogenous group, recent analysis of ancient DNA sequences suggests tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
