The New Larousse Gastronomique: The Encyclopedia of Food, Wine & CookeryAbstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts of the table. This new edition reflects current knowledge from dietetics, modern cooking methods, new laws pertaining to wines, and new food and wine associations which have recently been established. (cj). |
Common terms and phrases
24 cups Allemande sauce almonds anchovy apricots artichokes asparagus baking beans Béchamel sauce beef BEIGNETS blanched blended boiled bouquet garni braised bread breadcrumbs brown butter butter see BUTTER cake carrots cheese chicken chopped parsley cold cooked in butter cookery court-bouillon Cover crayfish cream CRÈME croquettes croustades Demi-glace diced dish dough Drain Fill fillets fish flavoured flour foie gras forcemeat French fresh fried in butter fritters fruit garlic garnish grilled hors-d'œuvre jelly lemon litre meat melted butter milk minutes mixed mixture Moisten Mornay sauce mould mushrooms OEUFS omelette onions oven parsley pastry pâtés pieces pint poached pork potatoes poultry prepared purée ragoût recipe rice roast salpicon sauce see SAUCE sautéed scant cup Season with salt served sieve Simmer slices soufflé soup stuffed sugar syrup tablespoons thick Tomato truffles veal stock vegetables Velouté sauce white wine