French cuisine > Related Articles
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- American cuisine [r]: Cuisine of the United States of America. [e]
- Auguste Escoffier [r]: A chef of the late 18th and mid-19th centuries, who established the standards for what is now considered classic French cuisine. [e]
- Bearnaise sauce [r]: A classic French sauce made with egg yolks and clarified butter. [e]
- Butter [r]: A food made by churning cream to separate out the solids. [e]
- Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. [e]
- Cuisine [r]: A specific set of cooking traditions and practices, often associated with a specific culture. [e]
- Fernand Point [r]: A now deceased restauranteur considered the father of modern French cuisine. [e]
- Food, history [r]: A cultural study that involves multidisciplinary approaches from economics, sociology and demography, and even literature. [e]
- Goose (domestic) [r]: Domesticated species of the genus Anser, kept as a food animal throughout the northern hemisphere. [e]
- Recipe [r]: A set of instructions for cooking a particular dish of food. [e]
- Saigon [r]: The largest city of Vietnam, renamed Ho Chi Minh City after reunification of the North and South in 1975 [e]
- Tarte flambée [r]: Add brief definition or description
- Tartiflette [r]: A hearty cheese and potato dish from the Savoie region of France created in the 1980s. [e]
