Werbung
 Übersetzung für 'French cooking' von Englisch nach Deutsch
gastr.
French cooking
französische Küche {f}
Teiltreffer
gastr.
cooking
Garung {f}
gastr.
cooking
Kochen {n}
1287
gastr.
cooking
Zubereitung {f}
47
cooking {adj} {pres-p}kochend
35
gastr.
cooking
Kochkunst {f}
26
cookingGaren {n}
20
gastr.
(cooking) oven
Bratofen {m}
gastr.
cooking fat
Backfett {n}
cooking classKochkurs {m}
gastr.
cooking pit
Erdofen {m}
gastr.
cooking tradition
Kochtradition {f}
cooking utensilsKochutensilien {pl}
furn.gastr.
cooking island
Kochinsel {f}
gastr.
cooking wine
Kochwein {m}
cooking chamberGarraum {m}
gastr.
test cooking
Probekochen {n}
gastr.
cooking [cuisine]
Küche {f} [z. B. deutsche Küche]
22
educ.gastr.
cooking lessons {pl}
Kochunterricht {m}
gastr.
cooking apples
saure Äpfel {pl} [Kochäpfel, Wirtschaftsäpfel]
gastr.
cooking method
Kochmethode {f}
21 Übersetzungen
Neue Wörterbuch-Abfrage: Einfach jetzt tippen!

Anwendungsbeispiele Englisch
  • Knopf, the 726-page "Mastering the Art of French Cooking"There was a "Contemporary" or "Current" award category from 1972 to 1980.
  • He taught himself to cook as a young man using "Mastering the Art of French Cooking" (1961, 1970), by Simone Beck, Louisette Bertholle and Julia Child.
  • Simone Beck, Louisette Bertholle and Julia Child included "coq au vin" in their 1961 cookbook "Mastering the Art of French Cooking", and Child prepared it twice on the PBS cooking show "The French Chef."
  • In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
  • Espagnole sauce (...) is a basic brown sauce, and is one of Auguste Escoffier's mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.

  • In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie, such as pâté, sausages and terrines.
  • Jones has been credited with introducing American audiences to Julia Child with the publishing of Child's first cookbook, ‘"Mastering the Art of French Cooking’" in 1961.
  • In Michael Ruhlman's 2009 book "Ratio", Culinary Institute of America instructor Uwe Hestnar cited "La répertoire" alongside Larousse Gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking.
  • Simone Beck, Louisette Bertholle and Julia Child in their "Mastering the Art of French Cooking" describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks".
  • Tarragon is one of the four "fines herbes" of French cooking and is particularly suitable for chicken, fish, and egg dishes.

  • Sakai was mentored by the Japan's pioneer of French Cooking, Fujio Shido for three years.
  • ... 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
  • The cuisine of Monaco is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby northern Italian and southern French cooking, in addition to Monaco's own culinary traditions.
  • Lavender was not used in traditional southern French cooking at the turn of the 20th century.
  • Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce.

    Werbung
    © dict.cc English-German dictionary 2024
    Enthält Übersetzungen von der TU Chemnitz sowie aus Mr Honey's Business Dictionary (nur Englisch/Deutsch).
    Links auf das Wörterbuch oder auch auf einzelne Übersetzungen sind immer herzlich willkommen!