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- #REDIRECT [[French cuisine/Catalogs]]37 bytes (4 words) - 11:26, 11 September 2007
- '''French cuisine ''' is considered to be one of the world's most refined and elegant styles French cuisine was codified in the 20th century by [[Auguste Escoffier|Georges Auguste Esc2 KB (267 words) - 16:14, 13 November 2007
- 12 bytes (1 word) - 14:23, 17 November 2007
- ...e]]'' sauce until it becomes the basis for all the classic brown sauces in French cuisine7 KB (1,098 words) - 05:44, 2 March 2024
- 126 bytes (18 words) - 21:54, 17 December 2009
- 245 bytes (30 words) - 11:37, 27 January 2011
Page text matches
- *[[French cuisine]] *[[Catalog of French cuisine]]821 bytes (100 words) - 19:06, 21 December 2009
- * [[French cuisine]]708 bytes (85 words) - 11:31, 27 January 2011
- ...cooking styles of [[Vietnam]], mixing flavors native to the region with [[French cuisine|French]] and [[Chinese cuisine|Chinese]] influences180 bytes (23 words) - 21:02, 22 January 2010
- {{r|French cuisine}}345 bytes (52 words) - 22:36, 12 February 2009
- {{r|French cuisine}}225 bytes (27 words) - 22:32, 8 February 2009
- (1897-1955) French chef and restauranteur considered the father of modern [[French cuisine]].130 bytes (15 words) - 19:57, 17 December 2009
- ...ch chef who established the standards for what is now considered classic [[French cuisine]].147 bytes (18 words) - 19:57, 17 December 2009
- #REDIRECT [[French cuisine/Catalogs]]37 bytes (4 words) - 11:26, 11 September 2007
- A classic [[French Cuisine|French]] dish of sliced and layered potatoes cooked in a very large amount155 bytes (23 words) - 10:48, 19 September 2009
- ...culinary traditions of the Louisiana region. They draw from a mixture of [[French cuisine|French]] and [[African cuisine]]; many of the dishes are spicier than in ot881 bytes (125 words) - 18:04, 25 December 2009
- {{r|French cuisine}}861 bytes (116 words) - 19:55, 11 January 2010
- ...[[caramel]] sauce, but not having the caramel glazed to it, as with the [[French cuisine|French]] [[creme caramel]]. Often, it is served in a bowl, with enough sau602 bytes (101 words) - 18:43, 6 September 2009
- **[[Catalog of French cuisine|French cuisine]]2 KB (287 words) - 11:40, 27 January 2011
- {{r|French cuisine}}651 bytes (88 words) - 16:41, 11 January 2010
- '''French cuisine ''' is considered to be one of the world's most refined and elegant styles French cuisine was codified in the 20th century by [[Auguste Escoffier|Georges Auguste Esc2 KB (267 words) - 16:14, 13 November 2007
- A [[custard]] from [[French cuisine]], covered with a hard [[caramel]] topping produced by direct and intense h153 bytes (20 words) - 20:15, 3 March 2010
- {{r|French cuisine}}594 bytes (79 words) - 18:23, 11 January 2010
- 2 KB (309 words) - 11:40, 27 January 2011
- {{r|French cuisine}}952 bytes (127 words) - 14:15, 23 March 2024
- {{r|French cuisine}}469 bytes (60 words) - 16:56, 11 January 2010
- *[[French cuisine/Catalogs]]1 KB (231 words) - 12:37, 8 July 2011
- *[[French cuisine/Catalogs]]342 bytes (50 words) - 12:40, 8 July 2011
- {{r|French cuisine}}95 bytes (10 words) - 12:12, 28 November 2008
- {{r|French cuisine}}1 KB (206 words) - 06:57, 11 March 2024
- ...France, it is one of the basic mother sauces (''sauces mère'') of classic French cuisine, and is called "hollandaise" because of its copious use of [[butter]], Holl *[[French cuisine/Catalogs]]2 KB (363 words) - 12:46, 8 July 2011
- {{r|French cuisine}}447 bytes (59 words) - 20:49, 11 January 2010
- {{r|French cuisine}}444 bytes (57 words) - 20:49, 11 January 2010
- {{r|French cuisine}}468 bytes (62 words) - 11:09, 11 January 2010
- {{r|French cuisine}}485 bytes (64 words) - 15:38, 11 January 2010
- ...s]] dinner. Goose liver, as [[foie gras]], is an important ingredient in [[French cuisine]].598 bytes (94 words) - 08:08, 8 June 2009
- {{r|French cuisine}}468 bytes (61 words) - 11:37, 11 January 2010
- {{r|French cuisine}}499 bytes (66 words) - 18:13, 11 January 2010
- {{r|French cuisine}}550 bytes (72 words) - 11:18, 11 January 2010
- ...in many ways American cuisine is just as recognisable and as popular as [[French cuisine|French]], [[Chinese Cuisine|Chinese]], or [[Indian Cuisine|Indian]].7 KB (1,032 words) - 10:28, 27 June 2023
- *[[French cuisine/Catalogs]]2 KB (274 words) - 12:45, 8 July 2011
- *[[French cuisine/Catalogs]]4 KB (580 words) - 16:53, 12 March 2024
- *[[French cuisine]] **[[French cuisine/Catalogs]]13 KB (1,731 words) - 05:44, 2 March 2024
- *[[Catalog of French cuisine]]4 KB (560 words) - 21:43, 8 February 2009
- {{r|French cuisine}}4 KB (513 words) - 12:03, 21 March 2024
- ...Mayonnaise is one of the basic mother sauces (''sauces mère'') of classic French cuisine; numerous other sauces can be created from it by adding additional seasonin *[[French cuisine/Catalogs]]3 KB (441 words) - 12:43, 8 July 2011
- ...e cuisine]]'', he is nevertheless considered to be the father of modern [[French cuisine]] because of the numerous great chefs that he influenced and trained: his i8 KB (1,308 words) - 13:23, 18 February 2024
- |categories= [[French cuisine]], Sauces1 KB (226 words) - 00:19, 8 May 2008
- *[[French cuisine/Catalogs]]2 KB (269 words) - 12:51, 8 July 2011
- |categories= French cuisine, Sandwiches |categories= French cuisine, Sandwiches4 KB (639 words) - 12:26, 9 October 2010
- ...gredients, dishes, and recipes that are widely or commonly associated with French cuisine, no matter what their actual origin is; pizza, for instance, is now widely15 KB (2,426 words) - 17:53, 16 June 2022
- *[[French cuisine/Catalogs]]4 KB (699 words) - 12:39, 8 July 2011
- ...t became world famous as a luxurious restaurant serving mostly traditional French cuisine in what was usually called Victorian or ''fin-de-siècle'' bordello-like de7 KB (1,066 words) - 15:19, 19 November 2007
- '''Georges Auguste Escoffier''' (1846-1935) set standards for classical [[French cuisine]], but had a broader influence on the culinary arts in the West. As [[Julia6 KB (893 words) - 07:31, 20 April 2024
- *[[French cuisine/Catalogs]]2 KB (338 words) - 12:36, 8 July 2011
- |categories= [[French cuisine]], Sauces4 KB (661 words) - 00:12, 4 May 2008
- *[[French cuisine/Catalogs]]6 KB (973 words) - 12:38, 8 July 2011
- |categories= [[French cuisine]]3 KB (443 words) - 06:02, 12 September 2013
- ...e]]'' sauce until it becomes the basis for all the classic brown sauces in French cuisine7 KB (1,098 words) - 05:44, 2 March 2024
- |categories= [[French cuisine]]3 KB (455 words) - 14:33, 12 May 2008
- * Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' U. of Chicago Press, 2004. 258 pp.14 KB (2,026 words) - 11:31, 27 January 2011
- |categories= [[French cuisine]]3 KB (506 words) - 06:10, 12 September 2013
- ...h]* Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' 2004. 258 pp.17 KB (2,558 words) - 10:07, 28 February 2024
- ..., we have an article called [[French cuisine]], and as a subpage to that [[French cuisine/Catalogs]]; the latter has a long list of French food items, some of which ...he preparation time. And if one ventures into the haute world of classical French cuisine.... My mother, my French wife, and I, three very experienced cooks, once ve83 KB (14,108 words) - 05:39, 26 May 2008
- ...enemies would rather he contributed to cuisine rather than foreign policy. French cuisine is among his specialties, and he has a vacation home in Provence although h23 KB (3,573 words) - 07:35, 18 March 2024
- ...er, he more and more described elaborate food preparations, generally from French cuisine, and gave long, detailed menus for what his characters ate at various meals13 KB (2,134 words) - 09:19, 2 March 2024