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Larousse Gastronomique ( pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. [2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.
Bisque (food) Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) of crustaceans. [1] It can be made from lobster, langoustine, crab, shrimp, or crayfish. The French bisque is one of the most popular seafood soups around the world. The term "bisque" is also used to refer to cream ...
The following is a concise list of online English dictionaries whose definitions are based upon well-established content. American Heritage Dictionary American Heritage Dictionary of the English Language, Fifth Ed. Collins Online Dictionary Collins Unabridged English Dictionary; Collins Unabridged Thesaurus; Collins Webster's American English ...
Food coloring. A variety of food colorings, added to beakers of water. Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They can be supplied as liquids, powders, gels, or pastes. Food coloring is used in both commercial food production and domestic cooking.
Nutritional value. Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer. Several nutritional rating systems and nutrition facts label have ...
For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco. Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
Milk is a white liquid food produced by the mammary glands of mammals and the caecilian Siphonops annulatus. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas ( 'pan tenderloin ' in English; [3] [2] compare Panhas ), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch ...
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