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  • Cussy, congratulated Soyer at once on the work's culinary and literary merits: "Chez vous, monsieur," he wrote, "le cuisinier rempli de goût et d'une charmante élégance, étincelle dans l'écrivain" (Morris 46).

    Alexis Soyer and the Rise of the Celebrity Chef

  • But something about that warm red label, the photo of a tasty pasta dish, the feeling of being able to be cuisinier extrordinaire for my family beat out that green label showing fresh garden tomatoes.

    Figuring Out What You Really Sell

  • I also subscribe to the dictum that an accomplished cook/chef/cuisinier should be able to prepare a GREAT dish with no more than FIVE ingredients exclusive of salt, pepper, flour dusting, sauteeing medium, splash of this or that.

    The Call of the Meat Eater - Bitten Blog -

  • Perhaps this isn't surprising because she is a skilled and accomplished teacher she taught at the University of Tennessee while I was growing up as well an accomplished and skilled cuisinier.

    Popovers with Strawberry Conserves

  • Beurre cuisinier, beurre pàâtissier, and beurre concentré are almost pure butterfat, and are made from ordinary butter by gently melting it and centrifuging the fat off of the water and milk solids.

    On Food and Cooking, The Science and Lore of the Kitchen

  • From its holder she took the lunch and the thermoses of coffee and lemonade she had prepared at his cuisinier.

    The Stars Are Also Fire

  • The inside was nearly as plain as where they had slept, two pallets, a stump-legged table, a portable cuisinier and utensil rack, the curtained wash space.

    The Stars Are Also Fire

  • CHAPTER TWO 1. The Viandier was first printed about 1490; in the 1540s and 1550s the Grand cuisinier de toute cvisine, the Liure fort excellent de cuysine, and others were published.

    Savoring The Past

  • In Great Cooks and Their Recipes from Taillevent to Escoffer, Anne Willan argues that it is not by La Varenne, first, because “the profession of the pâtissier was completely separate from the cuisinier” and, second, because she finds it “hard to believe that two years after writing the Cuisinier françois, the same author could turn out a second book so different in style and content.”

    Savoring The Past

  • He neither strains for effect like the cuisinier gascon nor repeats himself mechanically like Vincent La Chapelle.

    Savoring The Past


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