style+of+cooking
81Cuisine — See also: Global cuisines, Outline of cuisines, and Regional cuisine Contents 1 History 2 Global and regional cuisines …
82Marie-Antoine Carême — Marie Antoine (Antonin[1]) Carême (pronounced: [maʁi ɑ̃twan kaʁɛm]) (8 June 1784–12 January 1833), known as the King of Chefs, and the Chef of Kings [2] was an early …
83Mozambique — /moh zam beek , zeuhm /, n. 1. Formerly, Portuguese East Africa. a republic in SE Africa: formerly an overseas province of Portugal; gained independence in 1975. 18,165,476; 297,731 sq. mi. (771,123 sq. km). Cap.: Maputo. 2. a seaport on an… …
84Cuisine of India — The cuisine of India is characterized by its sophisticated and subtle use of many spices and herbs grown across India and also for the widespread practice of vegetarianism across its society. Considered by some to be one of the world s most… …
85Hari Nayak — Infobox Chef name = HARI NAYAK caption = Hari Nayak at the James Beard Kitchen in 2004 birthdate = Birth date and age|1974|2|8|mf=y birthplace = Udupi, IndiaHari Nayak is a Indian chef, restaurateur, author and a renowned Indian food and culinary …
86Minestrone — Homemade minestrone in a bowl Minestrone (Italian: minestra [soup] + one [augmentative suffix] hence the big soup, the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of… …
87Awadh — Oudh redirects here. For the Oudh tree, see agarwood. For the Arabic musical instrument, see Oud. Historical region of North India Awadh Location …
88Michael Allemeier — CCC Born 1967 (1967) Johannesburg, South Africa Cooking style Cuisine de Terroir Cuisine of Canada Education …
89Cuisine moléculaire — Gastronomie moléculaire La gastronomie moléculaire est la recherche des mécanismes des phénomènes qui surviennent lors des transformations culinaires. C est une discipline scientifique : son objet est de participer au progrès de la… …
90Gastronomie Moléculaire — La gastronomie moléculaire est la recherche des mécanismes des phénomènes qui surviennent lors des transformations culinaires. C est une discipline scientifique : son objet est de participer au progrès de la connaissance culinaire et de la… …
