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Au bonheur de maigrir (2003) Savoir manger : le guide des aliments (2004, re-released in 2006). Bien manger en famille, (2005) Le roman des régimes, (2007) La vérité sur nos aliments (2011) The Parisian Diet: How to Reach Your Right Weight and Stay There (2012) References
The Oak and the Reed. Bernard Salomon's woodcut of "The olive tree and the reed" from a French collection of Aesop's Fables in rhyme. The Oak and the Reed is one of Aesop's Fables and is numbered 70 in the Perry Index. It appears in many versions: in some it is with many reeds that the oak converses and in a late rewritten version it disputes ...
The Song of La Palice. (Redirected from The Song of la Palice) "The Song of La Palice" (in French: La chanson de la Palisse) is a burlesque song attributed to Bernard de la Monnoye (1641–1728) about alleged feats of French nobleman and military leader Jacques de la Palice (1470–1525). From that song came the French term lapalissade meaning ...
The story and metaphor of The Dog in the Manger derives from an old Greek fable which has been transmitted in several different versions. Interpreted variously over the centuries, the metaphor is now used to speak of one who spitefully prevents others from having something for which one has no use. Although the story was ascribed to Aesop's ...
A manger or trough is a rack for fodder, or a structure or feeder used to hold food for animals. The word comes from the Old French mangier (meaning "to eat"), from Latin mandere (meaning "to chew"). [1] Mangers are mostly used in livestock raising [2] and generally found at stables and farmhouses.
Blancmange ( / bləˈmɒnʒ /, [1] from French: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss [2] (a source of carrageenan ), and often flavoured with almonds . It is usually set in a mould and served cold.
Garde manger. A garde manger ( pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. [1] : 3. The person in charge of this area, and all of the savory cold foods ...
Kitchen brigade. The kitchen brigade ( Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).