Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars.
Subsequently, Buford started working on a book on French cuisine.
Dining choices emphasise locally-caught seafood, and range from local Spanish cuisine to other Mediterranean cuisines, including Italian and French.
"Restaurant critic" is the more traditional title and can connote a more restricted sphere of operations — traditional restaurants, with perhaps those serving French cuisine being the examplars.
California cuisine is considered a fusion culture, taking inspiration particularly from Italy, France, Mexico, the idea of the European delicatessen, and eastern Asia, and then creating traditional dishes from these cultures with non-traditional ingredients - such as California pizza.
It is used in Italian cuisine to make farinata, in French cuisine to make socca and in the cuisine of Cadiz in Southern Spain to make tortillitas de camarones.
According to the Melbourne newspaper The Age, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut.
They decide to order an exotic-sounding French dessert, which turns out to be mush and milk, which is thrown at the waiter.
Her specialties include European food - French cuisine is her expertise - and American regional cooking.
Despite the common use of traditional and available herbs in French cuisine, sage never found favour there.
Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on.
In French cuisine, its cooked tuber is often served alongside dishes named japonaise or Japanese-styled.
The French Chef introduced French cooking to the United States at a time when it was considered expensive restaurant fare, not suitable for home cooking.
The food is mainly French with contemporary American influences, giving rise to such unique specialties as Cuisse de grenouilles sur un bâton (frog's legs on a stick).
The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix.
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West Indian food is itself a mixture of African, British, Indian, Spanish, French and Indigenous cooking styles.
The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.
Djiboutian cuisine consists of a mixture of Somali, Afar, Yemeni and French cuisine, with some additional Asian and Indian culinary influences.
The type of cuisine served is mainly American, although many of the dishes are slanted towards styles of preparation that resemble Italian, Mexican, French, Cajun, or Chinese.
The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail.
Yutaka Ishinabe (石鍋 裕 Ishinabe Yutaka, born 1948 in Yokohama, Japan) was the first French Chef in the Japanese cooking show Iron Chef.