French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
Paella is a rice dish originally from Valencia. Paella is regarded as one of Valencia's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
A cookbook or cookery book is a kitchen reference containing recipes.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Kitchenware are the tools, utensils, appliances, dishes, and cookware used in food preparation, or the serving of food. Kitchenware can also be used in order to hold or store food before or after preparation.
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners are sometimes referred to as a culinary art.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
A chef de cuisine or head chef is a chef that leads a kitchen and its cooks. A chef patron or executive chef is a chef that manages multiple kitchens and their staff.
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight. This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various forms and evolved in a number of cultures.
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Acadian cuisine comprises the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia. Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors.
Alain Lefebvre is a French entrepreneur and author. He has made significant contributions to client server computing. He co-founded SQLI in 1990 and led the company for over ten years. Alain Lefebvre has published more than 29 books, five of which are about computer and internet topics. Since 1995, Lefebvre and his wife Murielle Lefebvre have been promoting Montessori education in France. He is the founder of the first professional social network in France, 6nergies.net. He has held network events, conferences, and was interviewed in 2004 about Web 2.0. He also published a book about social networks in 2005.
Mutfak Sanatları Akademisi or shortly MSA is an international culinary school Founded 2004 in Istanbul, Turkey. It is accredited by City&Guilds and awarded by World Association of Chefs Societies for its superior quality of professional education. MSA's campus in Istanbul Maslak features professional kitchens, an amateur workshop kitchen, a bar and mixology classroom, a sommelier training facility, seminar rooms, Turkey's one and only kitchen auditorium, R&D lab and a restaurant called Okulun Mutfagi where MSA students complete their internships.
Julie Andrieu is a French television/radio presenter and food critic.
La Belle Assiette is an online private chef booking platform, headquartered in Paris, France, that enables its users to browse and book menus and chefs. The service is available in 6 countries and has over 700 registered chefs. Co-founders Stephen Leguillon and Giorgio Riccò are the chief executive officer (CEO) and chief operations officer (COO), respectively.
Deux sonnets de Jean Cassou is a song cycle for baritone and piano written by the French composer Henri Dutilleux in 1954. He later transcribed or allowed transcriptions of the work for various ensembles.
In French cuisine, the mother sauces, also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century.
Les dernières volontés de Mozart or LDVM (Symphony) is the fifth studio album by Congolese-French singer and rapper Gims, which was released on 2 December 2022 on the TF1 Musique and Play Two labels.
