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[[Category:15th-century cookbooks]] [[Category:Medieval cookbooks]] ...

...ration-camps-during-shoah-1.499069|work=The Jewish Chronicle|title=Fantasy cookbooks written by concentration camp prisoners|author=Victoria Prever|date=20 Apri ...al Museum|website=Holocaust Encyclopedia|accessdate=18 December 2021|title=Cookbooks and recipes}}</ref> They were written using scraps of paper or stolen offic ...

{{Short description|Sauce used in classic French cuisine}} ...of classic French cuisine as defined by [[Antoine Carême]] in ''The Art of French Cooking in the 19th Century.'' ...

.... She sought to promote traditional English cuisine in the face of popular French cooking.<ref name=Sherman04>{{cite book|author1=Sandra Sherman |author2=Kar ...things-england | location=London | work=The Guardian | title=OFM's 50 best cookbooks: Good Things in England | date=12 August 2010}}</ref> ...

{{short description|American author of cookbooks}} ...nspan, Westbrook Public Records Instantly}}</ref> is an American author of cookbooks. ''[[The New York Times]]'' called her a "culinary guru" in 2004.<ref>{{ci ...

*[[Pierre-Henri Dorie]] (1839–1866), French missionary and martyr in Korea *[[Dorie Greenspan]], American author of cookbooks ...

{{Short description|French chef and cookbook author}} '''Gabriel Gaté''' (born 1955 in the [[Loire Valley]]) is a French [[chef]] and cookbook author living in [[Australia]].<ref name="biography"> ...

...e dinner party set" that "aims to do for weed what [[Julia Child]] did for French cuisine" was somewhat critical of its "murky positioning somewhere between ...toned Cooking: A new cookbook aims to do for weed what Julia Child did for French cuisine|author=Marian Bull|date=December 9, 2015|magazine=[[The New Republi ...

In French gastronomy, '''''cuisine bourgeoise''''' is the home cooking of middle clas ...ho studied at the ''Cordon Bleu'', contributed to ''[[Mastering the Art of French Cooking]]'' (1961), co-written with [[Simone Beck]] and [[Louisette Berthol ...

{{short description|French Medievalist historian}} |nationality = French ...

...riter. She wrote a large number of guide books to major cities and several cookbooks but her major works are translations of Russian novels. In particular, she ...dor Dostoyevsky]] and [[Anton Chekhov]]. She also translated from English, French and Italian, including works by [[Arnold Bennett]], [[Grazia Deledda]] and ...

...[food critic]] and [[Food writing|food writer]]. She has authored multiple cookbooks and has regularly contributed to ''[[The New York Times]]'' since 1980. Fab ...</ref> She received an [[Master of Arts|M.A.]] degree in [[French language|French]] from [[New York University]] Graduate School of Arts and Sciences in 1962 ...

...ian has spent more than half her life building a comprehensive database of cookbooks throughout history.|url=https://www.nytimes.com/2015/11/01/magazine/the-arc ...ia: University of Pennsylvania Press, 1983; London: Chatto & Windus, 1983. French translation: ''L'office et la bouche: étude des moeurs de la table en Fran ...

...29 CH-8021 Zürich"</ref><ref>"[http://www.bettybossi.ch/fr/ Impressum]." (French) Betty Bossi. Retrieved on 24 September 2012. "Betty Bossi SA Bürglistrass [[Category:Swiss cuisine]]<!--Reflects the company cookbooks--> ...

...ng<ref>[[Craig Claiborne]], [[Pierre Franey]], et al. Ed. (1978) ''Classic French Cooking'' {{LCCN|79124640}}</ref> * Supplement Number One (1968) – Rice, French bread, shopper's guide (sources), et al. ...

{{Redirect-distinguish|French's mustard|French mustard}} | logo = French's food logo.png ...

...tions that had revolutionised [[Middle Ages|medieval]] and [[Renaissance]] French cookery in the 16th century and early 17th century.<ref> Notice : [[Kilien ...in the mid-18th century. The cookbook was still used in France until the [[French Revolution]]. ...

{{short description|French sausage}} ..."a small ornamental crêpe", being derived from the word ''[[crêpe]]''. In cookbooks, the term ''crépinette'' is sometimes used to indicate the contents of the ...

...imes", 25 Sep 1988]</ref> chain of chocolate stores, has authored numerous cookbooks, and is referred to as the First Lady of Chocolate.<ref name=laalice>"Alice ..., when coated they have a characteristic larger, "lumpy" shape compared to French truffles, and have come to be known as California truffles.<ref name="nytim ...

...by [[Edouard de Pomiane]], which tried to minimize the time put into much French cooking of the day. ...ying recipes to five or fewer ingredients. There is a substantial genre of cookbooks devoted to such dishes, often, though not always using other [[Convenience ...