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Boulanger (boo lawn zhay)
Bread baker.
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Boulanger
An eighteenth-century Parisian credited with starting the first restaurant.
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Carême, Marie-Antoine
Important nineteenth-century cook and pastry chef.
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Confisseur (cone fee sur)
A candy maker.
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Cuisinier (kwee zee nyay)
A cook; the head of a kitchen.
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Décorateur
A pastry chef who specializes in or is skilled at decorative work, such as showpieces, sugar work, and fancy cakes.
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Escoffier, Georges-August
Most important chef of late nineteenth and early twentieth century; organized cooking principles and kitchen hierarchy.
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Fusion cuisine
The use of techniques and ingredients from more than one regional cuisine in a single dish.
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Glacier (glah see yay)
A chef who makes ice cream.
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Gluten
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
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Maza
An early type of bread; cakes of grain paste baked by the ancient Greeks.
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Nouvelle cuisine
Important cooking style of 1960s and 1970s, known for lighter flavors and elaborate plating styles.
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Opson
In ancient Greece, any food eaten with bread.
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Rôtisseur (ro tee sur)
Roast cook or meat cook.
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