French cooking term : Cooking mama games 2 online.

French Cooking Term

french cooking term
    french cooking
  • French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (the Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France.
  • Give a descriptive name to; call by a specified name
  • name formally or designate with a term
  • a limited period of time; "a prison term"; "he left school before the end of term"
  • a word or expression used for some particular thing; "he learned many medical terms"
french cooking term - Williams-Sonoma Collection:
Williams-Sonoma Collection: French
Williams-Sonoma Collection: French
Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as creme brulee and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine.
Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion.
Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.

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Woodpigeon Confit Croustades with Plum and Ginger Chutney
Woodpigeon Confit Croustades with Plum and Ginger Chutney
Whole wood pigeon slow cooked in goose fat, meat picked from the bone and preserved in fat and own juices, then reheated. The Wood-Pigeon (Columba palumbus) is a member of the dove and pigeons family Columbidae. It is locally known in south east England as the Culver. From the Middle Ages on, many houses had dovecots, and pigeon or dove would be an important source of protein through the winter. In the eighteenth century, pigeon were very much a part of classic British cookery. To arable farmers they are a pest, particularly in the autumn when before harvest they can invade the corn field and inflict serious damage on the crop. In winter, huge flocks of Wood Pigeons feast upon root crops such as turnip, which are grown for animal feed, and clover, which is often under-sown with cereals to emerge after the corn harvest. Without the benefits of these modern farm crops, the birds would have to fall back on their more traditional foods of ivy berries, acorns and weed seeds. ¦¦¦ Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a specialty of southwestern France. [The word comes from the French verb confire (to preserve), which in turn comes from the Latin word (conficere), meaning "to do, to produce, to make, to prepare." The French verb was first applied in medieval times to fruits cooked and preserved in sugar.] ¦¦¦ Croustades - small Swedish pastry cases (shop bought) ¦¦¦ Home made chutney made from Angeleno plums from Italy, fresh root ginger and onions. Chutney (Hindi: ????; Urdu: ???? ) (British spelling) or chatni is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a genre, is often similar to the Indian pickle and the salsa of Latin American cuisine, or European relish. [The word chutney is derived from synonymous Persian chashni (?????) which has originated from Middle Persian Pahlavi of cashnik, sharing the same root with other Persian words such as chasht (????) meaning a portion of food.]
yeah thats right they eat french fries in france. get over it. and no they don't call them french fries...that would be dumb because they don't speak english there. frites La Taverne Saint-Germain.
yeah thats right they eat french fries in france. get over it.  and no they don't call them french fries...that would be dumb because they don't speak english there.  frites  La Taverne Saint-Germain.
In France a common dish is fries and a steak called a steak-frites (steak-fries). French fries are also popular alongside the sandwich grec, roasted or fried chicken, and hamburgers. The fries are often accompagnied by ketchup, mayonnaise, dijon mustard, and sometimes a vaguely bearnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands as fritessaus), which is available at local McDonald's restaurants and in bottled form in supermarkets. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb "to cook", which can mean either sauteing or deep-grease frying, while its French origin, frire, unambiguously means deep-frying: frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes").Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared[citation needed], can refer to "julienning" of vegetables as is acknowledged by some dictionaries,[9] while others only refer to trimming the meat off the shanks of chops.[10] In the UK, "Frenched" lamb chops (particularly for serving as a 'rack of lamb') have the majority of the fat removed together with a small piece of fatty meat from between the ends of the chop bones, leaving mainly only the meat forming the "eye" of the chop attached.

french cooking term
french cooking term
The Country Cooking of France
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

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