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*[[French cuisine/Catalogs]]

*[[French cuisine/Catalogs]]

{{r|French cuisine}}

{{r|French cuisine}}

...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]]

{{r|French cuisine}}

{{r|French cuisine}}

{{r|French cuisine}}

{{r|French cuisine}}

...s]] dinner. Goose liver, as [[foie gras]], is an important ingredient in [[French cuisine]].

{{r|French cuisine}}

{{r|French cuisine}}

{{r|French cuisine}}

...in many ways American cuisine is just as recognisable and as popular as [[French cuisine|French]], [[Chinese Cuisine|Chinese]], or [[Indian Cuisine|Indian]].

*[[French cuisine/Catalogs]]

*[[French cuisine/Catalogs]]

*[[French cuisine]] **[[French cuisine/Catalogs]]

*[[Catalog of French cuisine]]

{{r|French cuisine}}

...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]]

...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 i

|categories= [[French cuisine]], Sauces

*[[French cuisine/Catalogs]]

|categories= French cuisine, Sandwiches |categories= French cuisine, Sandwiches

...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 widely

*[[French cuisine/Catalogs]]

...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 de

'''Georges Auguste Escoffier''' (1846-1935) set standards for classical [[French cuisine]], but had a broader influence on the culinary arts in the West. As [[Julia

*[[French cuisine/Catalogs]]

|categories= [[French cuisine]], Sauces

*[[French cuisine/Catalogs]]

|categories= [[French cuisine]]

...e]]'' sauce until it becomes the basis for all the classic brown sauces in French cuisine

|categories= [[French cuisine]]

* Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' U. of Chicago Press, 2004. 258 pp.

|categories= [[French cuisine]]

...h]* Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' 2004. 258 pp.

..., 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 ve

...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 h

...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 meals