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French cuisine: Ice cream, Ortolan Bunting, Mayonnaise, Blancmange, Espagnole sauce, Suprême sauce, Aioli, Herbes de Provence, Raclette, Crème brûlée,
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| Source: Wikipedia. Pages: 139. Chapters: Ice cream, Ortolan Bunting, Mayonnaise, Blancmange, Espagnole sauce, Suprême sauce, Aioli, Herbes de Provence, Raclette, Crème brûlée, Boletus edulis, Foie gras, Foie gras controversy, Caviar, Squab, Hollandaise sauce, King cake, Sauerkraut, Adolphe Dugléré, Daniel Boulud, Lardon, Baguette, Bouillabaisse, Le Cordon Bleu, List of French dishes, Crêpe, Salad Olivier, Marie-Antoine Carême, Confrérie de la Chaîne des Rôtisseurs, Mirepoix, Lavandula angustifolia, Frog legs, Remoulade, Béarnaise sauce, Gratin, Ice cream cone, Green sauce, Pastis, Escargot, Confit byaldi, Amuse-bouche, Quiche, Ratatouille, Croque-monsieur, List of chefs, Farinata, Deviled egg, Madame Elisabeth Brassart, Mashed potato, Gibassier, Sugar pie, Richard Olney, Bayonne ham, Choucroute garnie, Louis de Bechamel, Onion Johnny, Galantine, French Culinary Institute, Pâté, François Massialot, Whipped cream, Cassoulet, Quince cheese, Beef bourguignon, Crème fraiche, Escabeche, Roulade, Soufflé, Coq au vin, Liver and onions, Persillade, Beignet, Occitan cuisine, Verjuice, Tarte flambée, Duck confit, Thirteen desserts, Steak au poivre, Brochette, Velouté sauce, Choux pastry, Au jus, Ladyfinger, Réveillon, Odette Kahn, Rillettes, Quenelle, Sidoine Benoît, Bistro, Niçoise salad, Haute cuisine, Jules Gouffé, Pressed duck, La cuisine pour tous, Pot-au-feu, Friterie, Pommes Anna, Brandade, Court-bouillon, Pissaladière, Brasserie, Bouquet garni, Cougnou, École Supérieure de Cuisine Française - Ferrandi, Ganache, Sauce Robert, Morteau sausage, Pâté aux pommes de terre, Baeckeoffe, Degustation, Boeuf à la mode, Chicken Marengo, Poulet au fromage, Pâtisserie, Fines herbes, Tapenade, Brown sauce, Daube, Pan-bagnat, Pommes dauphine, Lobster Thermidor, Aligot, Matignon, Ligue des Gourmands, Fritelli, Salmis, Caquelon, Duxelles, Sauce gribiche, Chasseur, Cervelle de canut, Fromage fort, Crudités, Tartiflette, Cassolette, Cuisine minceur, Hachis Parmentier, Gougère, Sole meunière, French tian, Barbajuan, Sauce ravigote, Cuisine classique, Petit Salé, Baconique meal, Druckers Vienna Patisserie, Tournedos Rossini, Calf's brains, Allemande sauce, Bredela, Sablé, Blanquette de veau, Fera, Brési, Bêtises de Cambrai, Rouille, Vadouvan, Flamiche, Navarin, Salpicon, Jambonette, Lyonnaise potatoes, Kornigou, Jambonneau, Biscuit rose de Reims, Steak frites, Truffade, Péla, Pissalat, Alicot, Poularde Albufera, Mojette beans, Ganzeltopf, Breton sauce, Tripoux, Traou Mad, Verrine, Sauce lyonnaise, Chèvre chaud, Moules-frites, Meat glaze, Chiboust cream, Secca de b¿uf, À la zingara, Fleischnacka, Duck à l'orange, Préfou, Steak de Venaison. Excerpt: Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia and New Zealand. Several closely related European mushrooms formerly thought to be varieties or forms of B. edulis have been shown using molecular phylogenetic analysis to be distinct species. The western North American species commonly known as the California king bolete (Boletus edulis var. grandedulis) is a large, darker-coloured variant that was first formally identified in 2008. The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhiza... |
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