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^ a b c .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Edward Renold; David Foskett; John Fuller (17 August 2012). Chef's Compendium of Professional Recipes. Routledge. pp. 186–187. ISBN 978-1-136-07862-0. ^ a b c Gouffé, Jules (1869). The royal cookery book. S. Low, son, and Marston. pp. 328. ^ Gourmet Sleuth - Chateaubriand ^ a b "About Chateaubriand". Gourmet Sleuth. Retrieved 5 September 2014. ^ a b Cornelia Gerhardt; Maximiliane Frobenius; Susanne Ley (4 July 2013). Culinary Linguistics: The chef's special. John Benjamins Publishing. p. 19. ISBN 978-90-272-7171-6. ^ a b Eileen Tighe (1966). Woman's Day Encyclopedia of Cookery ; Prepared and Edited by the Editors of Woman's Day. Fawcett Publications. p. 1766. ^ Albert Jack (6 September 2011). What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods. Penguin Publishing Group. p. 123. ISBN 978-1-101-55114-1. ^ Kathy Martin (19 February 2017). Famous Brand Names and Their Origins. Pen and Sword. p. 68. ISBN 978-1-78159-015-7. ^ André Maurois (1969). Chateaubriand: poet, statesman, lover. Greenwood Press. p. 246. ^ Dictionnaire de l'Académie des Gastronomes, Éd. Prisma à Paris, 1962. ^ a b John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. p. 72. ISBN 978-0-19-964024-9. ^ André Maurois (1938). Chateaubriand. Harper. p. 254. ^ Norman Odya Krohn (1983). Menu Mystique: The Diner's Guide to Fine Food & Drink. Jonathan David Pub. p. 70. ISBN 978-0-8246-0280-2. ^ Paul Freedman (20 September 2016). Ten Restaurants That Changed America. Liveright. pp. 22–24. ISBN 978-1-63149-246-4. ^ Charles Ranhofer (15 August 2017). The Epicurean: The Classic 1893 Cookbook. Courier Dover Publications. p. 488. ISBN 978-1-60660-105-1. ^ Kate Colquhoun (1 May 2012). Taste: The Story of Britain through Its Cooking. A&C Black. p. 262. ISBN 978-1-4088-3408-4. ^ Auguste Escoffier (1979). Le Guide Culinaire. Mayflower Books. p. 279. ISBN 978-0-8317-5478-5. ^ Fletcher Pratt; Robeson Bailey (1947). A man and his meals. H. Holt and company. p. 19. ^ Sarah Larson (September 30, 2013). "Chef's Corner: Lamb and Beef - Escoffier Online, Chef's Corner: Lamb and Beef - Escoffier Online" (web). Auguste Escoffier School of Culinary Arts Home Gourmet and Escoffier Online International Culinary Academy dba Auguste Escoffier School of Culinary Arts - Chicago. Retrieved 2019-08-17. ^ a b c d e f g h i j k l m n Good Housekeeping. 64. International Magazine Co. 1917. p. 67. ^ National Geographic Society (U.S.); National Geographic (2016). Great American Eating Experiences: Local Specialties, Favorite Restaurants, Food Festivals, Diners, Roadside Stands, and More. National Geographic Society. p. 231. ISBN 978-1-4262-1639-8. ^ James Charlton (1985). Contemporary cooking. Minnesota mining and manufacturing Company. p. 43. ISBN 978-0-88159-000-5. ^ Julia Child (1976). Mastering the Art of French Cooking. Рипол Классик. p. 526. ISBN 978-5-87962-076-4. ^ Roy Finamore; Molly Stevens (2001). One Potato, Two Potato: 300 Recipes from Simple to Elegant--apetizers, Main Dishes, Side Dishes, and More. Houghton Mifflin Harcourt. p. 588. ISBN 0-618-00714-8. ^ Wayne Gisslen (19 January 2010). Professional Cooking, College Version. John Wiley & Sons. p. 147. ISBN 978-0-470-19752-3. ^ Tharakan (1 March 2005). A Guide To Food And Beverage. Tata McGraw-Hill Education. p. 18. ISBN 978-0-07-058333-7. ^ Marianne Lumb (6 February 2018). Kitchen Knife Skills: Techniques For Carving Boning Slicing Chopping Dicing Mincing Filleting. Book Sales. p. 74. ISBN 978-0-7858-3598-1. ^ a b Senn, Charles (2008). The Book of Sauces. Applewood Books. p. 46. ISBN 978-1429012546. Retrieved 5 September 2014. ^ a b c d e f Sinclair, Charles (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. p. 285. ISBN 978-1408102183. ^ a b Whitehead, Jessup (1889). The steward's handbook and guide to party catering. J. Anderson & co., printers. p. 273. ^ a b c Ranhofer, Charles (1920). The Epicurean. Hotel monthly Press. p. 488. ^ Pellaprat, Henri-Paul; Tower, Jeremiah (2012). The Great Book of French Cuisine. Abrams. ISBN 978-0865652798. Retrieved 5 September 2014. ^ Graham Dodgshun; Michel Peters; David O'Dea (2011). Cookery for the Hospitality Industry. Cambridge University Press. p. 216. ISBN 978-0521156325. Retrieved 5 September 2014. ^ a b Escoffier, Auguste (1969). The Escoffier Cook Book. Crown. p. 385. ISBN 0517506629. ^ Edwords, Clarence Edgar (1914). Bohemian San Francisco. P. Elder and company. pp. 61. ^ Robert Hendrickson (November 1974). Lewd food: the complete guide to aphrodisiac edibles. Chilton Book Co. p. 134. ISBN 978-0-8019-5766-6. ^ Elizabeth David (1999). French Provincial Cooking. Penguin Books. p. 336. ISBN 978-0-14-118153-0.
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