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(showing articles 201 to 203 of 203)

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Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish's creation and that story may aid the diner's enjoyment then that will also be included. Bon appétit!

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    fromBehind the French menubyBryan G. Newman     Beans in the market.Photograph courtesy of Sam Beebewww.flickr.com/photos/sbeebe/6026123421/   Haricot or Coco are the...

    Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.


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    fromBehind the French MenubyBryan G. Newman    Peeled black garlic.Photograph courtesy of H. Alexander Talbotwww.flickr.com/photos/ideasinfood/8302477460/    Garlic is an...

    Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.


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    fromBehind the French MenubyBryan G. Newman    La Brandade NîmoisePhotograph courtesy of Les Foodies.com   Brandade is a traditional and much-loved dish of finely pureed, hydrated...

    Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.


older | 1 | .... | 9 | 10 | (Page 11)