Gastronomique

Larousse Gastronomique, the culinary encyclopedia which can be relied upon for all things foodie as long as it's French informs me that, although quiche was made with bread dough in days of yore, both shortcrust and puff are now quite acceptable substitutes.

How to cook perfect quiche lorraine 2011

Larousse Gastronomique spoils this charming little anecdote, however, with the bald fact that "the upside-down tart, made with apples or pears, is an ancient speciality of Sologne and is found throughout Orléanais."

How to cook perfect tarte tatin 2011

Curiously, it doesn't exist as a phrase in the Oxford English Dictionary and I searched in vain through key food dictionaries, such as Larousse Gastronomique, Alan Davidson's incomparable "Oxford Companion to Food" and even more obscure volumes like Waverley Root's "Food" and "The Cook's Companion."

Does 'Ethnic' Food Exist? Bruce Palling 2011

According to "Larousse Gastronomique," "gratin" comes from the name for the crust adhering to the pan, which was scraped off or "gratte" in French and snacked on.

Upper-Crust Gratins Gail Monaghan 2012

Larousse Gastronomique suggests standing the dishes in a bath of warm water for a few minutes before putting them in the oven, presumably to bring the temperature up more gradually, but I can't detect a difference once baked.

How to cook perfect cheese soufflé 2011

A question of pastry:Larousse Gastronomique notes that quiche was made with bread dough in days of yore, but both shortcrust and puff are now acceptable substitutes.

How to make the perfect quiche Lorraine 2011

As he was packing his bags, I was intrigued by his choice of reading matter: Julia Child's "Mastering the Art of French Cooking," the paperback "Larousse Gastronomique" and Harold McGee's just-published "Keys to Good Cooking."

A Cookbook Without Recipes Bruce Palling 2010

Larousse Gastronomique: first published in 1938, still first rate

petite amie - French Word-A-Day 2008

I browse the entry for woodcock, or bécasse, in the Larousse Gastronomique: “Its plumage is the color of dead leaves; it has long been regarded as a delicacy.”

A Year on the Wing TIM DEE 2009

I browse the entry for woodcock—Woodcock recipes from Larousse Gastronomique 1984; English trans., London: Paul Hamlyn, 1997, pp.

A Year on the Wing TIM DEE 2009