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...the Turkish Raki. It's believed to be one of the secret ingredients in the French liqueur Chartreuse. It is also used in some root beer such as Virgil's in t * In Indian cuisine, no distinction is made between anise and fennel. Therefore, the same name

..., first published in 1888, and subsequently rising to be a major figure in French literature, was favored early on by Charles Ranhofer with this goose liver * [[Omelette]] André Theuriet – the French novelist and poet [[André Theuriet]] (1833–1907) has this omelette with

...onally eaten on toasted bread with sprinkled coarse sea salt, in [[Iranian cuisine]] lamb shanks are usually broken before cooking to allow diners to suck out

*[[French cuisine]] [[Category:French sauces]]

...and stock can be added as well). This sauce originates in [[Loire Valley]] cuisine. ...s|Beurre nantais]]''.<ref>[[Julia Child]] (1961), ''[[Mastering the Art of French Cooking]]'', Alfred A. Knopf</ref>

...butter]] in English.<ref>[[Julia Child]] (1961), ''[[Mastering the Art of French Cooking]]'', Alfred A. Knopf</ref> ...nown as ''manteiga de garrafa'' (bottle butter), and is featured mostly in cuisine from the [[Geography of Brazil#Northeast|northeast]].

...pplement France's inadequate butter supplies. A [[Hippolyte Mège-Mouriés|French chemist]] claimed the prize with the invention of [[margarine]] in 1869. Th "[[French butter dish]]es" or "[[Acadian]] butter dishes" involve a lid with a long i

...the tea." <ref>''Tibetan Marches''. [[André Migot]]. Translated from the French by Peter Fleming, pp. 102-3. (1955). E. P. Dutton & Co. Inc. New York.</ref [[Category:Tibetan cuisine]]

[[Category:French cuisine]]

...in "formed", not "moldy"). It is from this word that the [[French language|French]] ''fromage'', [[Italian language|Italian]] ''formaggio'', [[Catalan langua ...taly]] have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and [[Charles de Gaulle]] once asked "how

...isbn=978-0871964175 |accessdate=11 August 2009}}</ref> Being grateful, the French king spread around the information about the food which had cured him. [[Raita]] is a yoghurt-based [[South Asian cuisine|South Asian]]/[[Indian food|Indian]] [[condiment]], used as a side dish. Th

'''Crème fraiche''' ({{IPA-fr|kʁɛm fʁɛʃ}}, "fresh cream"; from French ''crème fraîche'') is a [[sour cream|soured cream]] containing about 28% Originally a [[France|French]] product, it is available in many countries. It is traditional to France,

...ssachusetts]] |oclc=223367668 |pages=749–750 |others=translated from the French by Anthea Bell}}</ref><ref name="fdtmlnQuoteToussaint-Samat">{{cite web |la The first recipe for flavoured ices in French appears in 1674, in Nicholas Lemery’s ''Recueil de curiositéz rares et n

In [[Tex-Mex cuisine]], it is often used as a substitute for [[crema]] in [[nachos]], [[burritos *[[Crème fraîche]], French lightly soured cream.

...read on bread, especially in [[Germans|German]] and [[Ashkenazi]] [[Jewish cuisine]]. Schmaltz rendered from a chicken or goose is popular in [[Jewish cuisine]]; it was used by Northwestern and Eastern European Jews who were forbidden

'''Atora''' is a [[British cuisine|British]] brand of shredded [[suet]], which is clarified beef fat, primaril ...shredded suet became available. It was the brainchild of Gabriel Hugon, a French man living in Manchester. He observed his wife struggling to cut blocks of

...[[tropics|tropical]] oil. Popular in [[West Africa]]n and [[Brazil]]ian [[cuisine]].<ref>{{cite web|url=http://allrecipes.com/advice/ref/ency/terms/7729.asp| ...id_article=370|title=Virgin prune kernel oil|publisher=Iterg, the [[France|French]] Institute for Fats and Oils|accessdate=2006-07-24 |archiveurl = http://we

...a [[Spread (food)|spread]] similar to [[butter]]. Its use in contemporary cuisine has diminished because of health concerns posed by its [[saturated fat|satu ...endent.co.uk/food_and_drink/features/article21131.ece "Chefs prize it. The French love it. The Poles are hogging it. And now Britain's running out of it."] b