Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

coulibiac

Culinary arts; Cooking

This French adaptation of the Russian original (kulebiaka) consists of a creamy melange of fresh salmon, rice, hard-cooked eggs, mushrooms, shallots and dill enclosed in a hot ...

brioche

Culinary arts; Cooking

This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche à tête, has a fluted base and a jaunty topknot. It also comes in the ...

cocotte

Culinary arts; Cooking

This French word for "casserole" refers to a round or oval casserole with a tight-fitting lid. It can be either individual-size or large and is traditionally made of earthenware. ...

choucroute

Culinary arts; Cooking

This French word for "sauerkraut" describes it when cooked with goose fat, onions, juniper berries or caraway seeds and white wine. It can be served as a side or main dish. ...

farmer cheese

Culinary arts; Cooking

This fresh cheese is a form of cottage cheese from which most of the liquid has been pressed. The very dry farmer cheese is sold in a solid loaf. It has a mild, slightly tangy ...

farmer's cheese

Culinary arts; Cooking

This fresh cheese is a form of cottage cheese from which most of the liquid has been pressed. The very dry farmer cheese is sold in a solid loaf. It has a mild, slightly tangy ...