简体版 繁體版 日本語
Login Sign Up

le guide culinaire in a sentence

SentencesmobileMobile

  • 1902 : Auguste Escoffier writes " Le Guide Culinaire, " which simplifies and codifies French cooking.
  • I learned sole Veronique when I was a young cook, and it was straight out of Escoffier's 1903 text, Le Guide Culinaire.
  • Escoffier's largest contribution was the publication of " Le Guide Culinaire " in 1903, which established the fundamentals of French cookery.
  • Favorite cookbook : " Le Guide Culinaire, " by Auguste Escoffier for French cooking; and " The Kitchen Garden Cookbook, " by Sylvia Thompson.
  • "Le Guide Culinaire " deemphasized the use of heavy sauces and leaned toward lighter fumets, which are the essence of flavor taken from fish, meat and vegetables.
  • Escoffier published " Le Guide Culinaire ", which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking.
  • August Escoffier notes in " Le Guide Culinaire " that the commonly used " English-style " coating in these dishes is an economical substitute for the original treatment with chopped truffles.
  • It is intended to serve as a quick reference to " Le guide culinaire " by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.
  • Steak tartare was a variation on that dish; the 1921 edition of Escoffier's " Le Guide Culinaire " defines it as " steack ?l'Americaine " made without egg yolk, served with tartar sauce on the side.
  • The major developments were to replace service " ?la russe " ( serving meals in courses ) and to develop a system of cookery, based on Escoffier's " Le Guide Culinaire ", which formalized the preparation of sauces and dishes.
  • It's difficult to see le guide culinaire in a sentence .
  • However, Georges Auguste Escoffier's " "'Le Guide culinaire " "'written in 1903 lists both the " Blanquette de Veau a l'Ancienne " ( old fashioned Blanquette Veal breast ) as being served with noodles instead of rice.
  • Auguste Escoffier, the great French chef and codifier of Western cooking techniques, stated in " Le Guide Culinaire, " first published in 1903, that for proper sauteing, both pan and fat must be hot enough so that when the food hits the pan, it immediately sizzles vigorously.
  • In traditional French " haute cuisine ", the entr閑 preceded a larger dish known as the " relev?", which " replaces " or " relieves " it, an obsolete term in modern cooking, but still used as late as 1921 in Escoffier's " Le Guide Culinaire ".
  • Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes : the " Boston Cooking-School Cook Book " of 1896 provides one b閏hamel-based recipe and another with beer, " Le Guide Culinaire " of 1907 has one with ale and one without, and the " Constance Spry Cookery Book " of 1956 has one with flour and one without.
How can I put and write and define le guide culinaire in a sentence and how is the word le guide culinaire used in a sentence and examples? le guide culinaire造句, le guide culinaire造句, 用le guide culinaire造句, le guide culinaire meaning, definition, pronunciation, synonyms and example sentences are provided by ichacha.net.