22:
108:
274:
3091:
161:
3102:
3142:
3122:
3132:
3079:
3112:
348:
has been abandoned. Much of what it stood for—particularly its preference for lightly presented, fresh flavours—has been assimilated into mainstream restaurant cooking. By the mid-1980s, some food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the
293:
Cooking times for most fish, seafood, game birds, veal, green vegetables, and pâtés were greatly reduced in an attempt to preserve their natural flavours. Steaming was an important trend from this characteristic.
434:
21:
2805:
2931:
867:
2067:
1068:
837:
286:
Gault and Millau discovered the "formula" contained in ten characteristics of this new style of cooking. The ten characteristics identified were:
3135:
2885:
862:
557:
543:
529:
230:. Paul Bocuse claimed that Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the
2503:
618:
374:
Philip Hyman and Mary Hyman, "Printing the
Kitchen: French Cookbooks, 1480–1800", in Jean-Louis Flandrin and Massimo Montanari, eds.,
2605:
590:
577:
2895:
695:
683:
122:
In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new".
119:
The term "nouvelle cuisine" has been used several times in the history of French cuisine, to mark a clean break with the past.
954:
383:
2780:
2765:
1331:
500:
2785:
2671:
1217:
107:
2979:
2815:
2800:
2737:
2635:
2266:
2880:
2790:
2429:
2399:
1187:
2795:
2755:
2481:
2439:
2434:
2409:
1955:
852:
742:
154:
253:("thin cooking"), which was created by Michel Guérard as spa food. It has been speculated that the outbreak of
2875:
2830:
2745:
2580:
2558:
2543:
2533:
2518:
2486:
2419:
2414:
2394:
1326:
737:
732:
656:
3166:
2989:
2693:
2553:
2538:
2528:
2404:
2352:
2306:
1343:
999:
979:
663:
131:
2810:
2661:
2548:
2461:
2092:
1274:
994:
842:
772:
762:
715:
678:
673:
611:
2760:
2750:
2666:
2563:
2451:
2117:
2072:
1788:
1778:
1642:
1508:
1443:
1403:
1197:
767:
700:
1865:
1269:
243:
placed into "orthodoxy" by
Escoffier. Calling for greater simplicity and elegance in creating dishes,
2948:
2943:
2926:
2845:
2688:
2615:
2496:
2491:
2476:
2424:
2162:
2052:
1726:
1721:
1513:
989:
857:
651:
147:
3145:
3121:
3115:
2194:
2097:
2087:
2062:
1945:
1905:
1875:
1845:
1840:
1662:
1652:
1247:
1170:
1046:
914:
904:
847:
710:
329:
New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.
123:
75:, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on
2958:
2825:
2705:
2321:
2301:
2296:
2184:
2152:
2127:
2077:
2057:
2005:
1975:
1960:
1950:
1910:
1885:
1818:
1793:
1783:
1763:
1647:
1632:
1622:
1520:
1478:
1453:
1428:
1383:
1338:
1264:
1202:
1177:
974:
924:
894:
832:
822:
817:
570:
The
Nouvelle Cuisine Cookbook: The Complete International Guide to the World of Nouvelle Cuisine
273:
536:
All
Manners of Food: eating and taste in England and France from the Middle Ages to the present
3037:
2911:
2775:
2676:
2640:
2610:
2359:
2291:
2281:
2276:
2229:
2224:
2214:
2177:
2107:
2020:
1940:
1930:
1870:
1850:
1825:
1808:
1701:
1672:
1590:
1585:
1575:
1550:
1498:
1483:
1433:
1368:
1363:
1348:
1232:
1135:
1130:
1098:
1093:
1061:
1041:
1036:
1026:
1021:
964:
944:
919:
884:
827:
705:
668:
604:
586:
573:
553:
539:
525:
379:
322:
239:
215:
165:
76:
68:
3105:
3061:
3044:
2974:
2860:
2820:
2722:
2683:
2656:
2590:
2575:
2466:
2364:
2261:
2246:
2241:
2189:
2172:
2167:
2147:
2137:
2132:
1985:
1965:
1920:
1915:
1900:
1890:
1880:
1860:
1803:
1798:
1768:
1758:
1694:
1689:
1684:
1667:
1570:
1565:
1560:
1530:
1525:
1448:
1423:
1418:
1413:
1388:
1358:
1321:
1306:
1296:
1286:
1242:
1227:
1222:
1207:
1182:
1140:
1108:
1103:
1051:
1016:
1004:
959:
949:
934:
909:
899:
889:
812:
807:
802:
789:
749:
722:
646:
317:
were replaced by seasonings with fresh herbs, high-quality butter, lemon juice, and vinegar.
211:
207:
187:
160:
88:
2865:
2855:
2835:
2727:
2600:
2570:
2389:
2369:
2316:
2271:
2256:
2251:
2199:
2157:
2122:
2082:
2047:
2010:
2000:
1995:
1990:
1895:
1855:
1835:
1813:
1753:
1738:
1733:
1679:
1637:
1627:
1617:
1612:
1597:
1503:
1473:
1393:
1353:
1291:
1279:
1254:
1212:
1165:
1150:
1118:
1113:
1088:
1083:
1078:
1073:
1056:
1031:
984:
969:
929:
879:
641:
504:
353:
style of cooking, although much of the lighter presentations and new techniques remained.
249:
43:
2625:
332:
The chefs paid close attention to the dietary needs of their guests through their dishes.
2984:
2921:
2890:
2850:
2620:
2523:
2471:
2456:
2379:
2374:
2311:
2209:
2142:
2112:
2102:
2035:
1980:
1970:
1925:
1830:
1773:
1743:
1716:
1711:
1706:
1580:
1545:
1535:
1488:
1438:
1398:
1378:
1373:
1316:
1301:
1259:
1237:
1160:
1123:
797:
757:
727:
223:
219:
191:
170:
84:
64:
3160:
3017:
2938:
2870:
2770:
2595:
2585:
2513:
2384:
2286:
2219:
2204:
2040:
2030:
2025:
1935:
1657:
1607:
1602:
1540:
1493:
1311:
1192:
1155:
1145:
1009:
939:
872:
784:
690:
227:
72:
3095:
3032:
2840:
2347:
2342:
2236:
2015:
1555:
1468:
1463:
1458:
1408:
254:
203:
92:
3125:
3083:
2715:
2508:
1748:
313:
199:
183:
80:
497:
422:"Stormy weather for Bahama Billy's". Monterey County Herald. January 10, 2008.
335:
The chefs were extremely inventive and created new combinations and pairings.
2916:
2337:
307:
279:
138:
was published in 1739. And it was in 1742 that Menon introduced the term
3007:
475:
231:
3012:
2710:
2630:
627:
262:
3078:
237:
The style Gault and Millau wrote about was a reaction to the French
3022:
2444:
272:
159:
106:
3056:
3027:
2700:
600:
3049:
507:, see paragraph "Les 10 commandements de la nouvelle cuisine"
552:, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages.
296:
The cuisine was made with the freshest possible ingredients.
596:
538:. 2nd ed., Chicago: University of Illinois Press, 1996.
261:
creation—the short supply of animal protein during the
550:
Histoire de la cuisine et de la gastronomie françaises
376:
Food: A Culinary
History from Antiquity to the Present
299:
Large menus were abandoned in favour of shorter menus.
302:
Strong marinades for meat and game ceased to be used.
79:. It was popularized in the 1960s by the food critic
63:) is an approach to cooking and food presentation in
182:
The modern usage is variously attributed to authors
3000:
2967:
2904:
2736:
2649:
2330:
783:
634:
524:. Cambridge: The Cambridge University Press, 2003.
459:
457:
455:
583:The Nouvelle Cuisine of Jean and Pierre Troisgros
435:"Paul Bocuse, Celebrated French Chef, Dies at 91"
290:A rejection of excessive complication in cooking.
522:The Cambridge Companion to Modern French Culture
83:, who invented the phrase, and his colleagues
612:
8:
48:
619:
605:
597:
265:occupation made it a natural development.
344:There is a standing debate as to whether
16:Approach to food cooking and presentation
142:as the title of the third volume of his
20:
367:
157:was sometimes described with the term.
153:In the 1880s and 1890s, the cooking of
2806:Historical North Indian and Pakistani
585:by Jean and Pierre Troisgros. (1977)
412:: The True Story of Nouvelle Cuisine"
226:, many of whom were once students of
42:
7:
3111:
3131:
433:Grimes, William (20 January 2018).
130:in 1733–1735. The first volumes of
14:
257:was a significant contributor to
3140:
3130:
3120:
3110:
3101:
3100:
3089:
3077:
3141:
91:in a new restaurant guide, the
2796:Historical Indian subcontinent
150:worked in the same tradition.
1:
572:by Armand Aulicino. (1976)
478:TV programme 1 December 2008
136:Nouveau traité de la cuisine
2980:List of historical cuisines
2816:History of alcoholic drinks
833:Lowcountry (South Carolina)
408:André Gayot, "Of Stars and
326:as a source of inspiration.
198:to describe the cooking of
3183:
2267:Trinidadian and Tobagonian
388:Histoire de l'alimentation
3072:
320:Regional dishes replaced
155:Georges Auguste Escoffier
2886:Scottish royal household
2831:History of vegetarianism
1069:Central African Republic
2811:History of agriculture
498:history of the company
283:
179:
116:
30:
2781:Early modern European
2509:Indigenous Australian
2068:SĂŁo TomĂ© and PrĂncipe
955:Bosnian-Herzegovinian
305:Heavy sauces such as
276:
163:
110:
44:[nuvɛlkɥizin]
24:
2944:Molecular gastronomy
2876:Pre-contact Hawaiian
2786:Historical Argentine
2672:Mangalorean Catholic
853:Pacific Northwestern
2801:Historical Japanese
2636:Transylvanian Saxon
2504:Indigenous American
124:Vincent La Chapelle
113:La nouvelle cuisine
71:, an older form of
2881:Korean royal court
2826:History of seafood
2791:Historical Chinese
2766:Antebellum America
2606:Pennsylvania Dutch
1218:Equatorial Guinean
1188:Dominican Republic
548:Patrick Rambourg,
520:Hewitt, Nicholas.
503:2015-04-19 at the
496:Gault&Millau,
439:The New York Times
284:
277:Scallop tangerine
259:nouvelle cuisine's
234:airliner in 1969.
180:
117:
31:
3154:
3153:
2896:Thirteen Colonies
2756:Ancient Israelite
1956:Papua New Guinean
754:Intercontinental
558:978-2-262-03318-7
544:978-0-252-06490-6
534:Mennel, Stephan.
530:978-0-521-79465-7
473:France on a Plate
463:Mennell, 163–164.
351:cuisine classique
323:cuisine classique
240:cuisine classique
166:Jacques Lameloise
128:Cuisinier moderne
69:cuisine classique
67:. In contrast to
3174:
3144:
3143:
3134:
3133:
3124:
3114:
3113:
3104:
3103:
3096:Drink portal
3094:
3093:
3092:
3082:
3081:
3062:Meal preparation
2975:List of cuisines
2821:History of bread
2746:Ancient Egyptian
2723:Ritual slaughter
2581:Louisiana Creole
2519:Italian American
2338:African American
1327:Greek Macedonian
621:
614:
607:
598:
508:
494:
488:
487:Hewitt, 109–110.
485:
479:
470:
464:
461:
450:
449:
447:
445:
430:
424:
423:
419:
413:
406:
400:
397:
391:
386:(translation of
372:
346:nouvelle cuisine
245:nouvelle cuisine
212:Pierre Troisgros
196:nouvelle cuisine
188:Christian Millau
176:nouvelle cuisine
140:nouvelle cuisine
97:Le Nouveau Guide
89:Christian Millau
62:
59:
56:
53:
50:
46:
41:
35:Nouvelle cuisine
27:nouvelle cuisine
3182:
3181:
3177:
3176:
3175:
3173:
3172:
3171:
3157:
3156:
3155:
3150:
3090:
3088:
3084:Food portal
3076:
3068:
2996:
2963:
2900:
2732:
2645:
2353:Arab-Indonesian
2326:
2307:Western Saharan
1779:Liechtensteiner
1344:Guinea-Bissauan
980:Channel Islands
868:Southwestern US
788:
779:
630:
625:
566:
564:Further reading
517:
512:
511:
505:Wayback Machine
495:
491:
486:
482:
471:
467:
462:
453:
443:
441:
432:
431:
427:
421:
420:
416:
407:
403:
399:Mennell, p. 163
398:
394:
390:, 1996), p. 398
373:
369:
364:
359:
342:
271:
250:cuisine minceur
105:
60:
57:
54:
51:
39:
17:
12:
11:
5:
3180:
3178:
3170:
3169:
3167:French cuisine
3159:
3158:
3152:
3151:
3149:
3148:
3138:
3128:
3118:
3108:
3098:
3086:
3073:
3070:
3069:
3067:
3066:
3065:
3064:
3054:
3053:
3052:
3042:
3041:
3040:
3035:
3025:
3020:
3015:
3010:
3004:
3002:
2998:
2997:
2995:
2994:
2993:
2992:
2985:Lists of foods
2982:
2977:
2971:
2969:
2965:
2964:
2962:
2961:
2956:
2951:
2946:
2941:
2936:
2935:
2934:
2929:
2919:
2914:
2908:
2906:
2902:
2901:
2899:
2898:
2893:
2888:
2883:
2878:
2873:
2868:
2863:
2858:
2853:
2848:
2843:
2838:
2833:
2828:
2823:
2818:
2813:
2808:
2803:
2798:
2793:
2788:
2783:
2778:
2773:
2768:
2763:
2758:
2753:
2748:
2742:
2740:
2734:
2733:
2731:
2730:
2725:
2720:
2719:
2718:
2708:
2703:
2698:
2697:
2696:
2686:
2681:
2680:
2679:
2674:
2669:
2659:
2653:
2651:
2647:
2646:
2644:
2643:
2638:
2633:
2628:
2623:
2618:
2613:
2608:
2603:
2598:
2593:
2588:
2583:
2578:
2573:
2568:
2567:
2566:
2561:
2556:
2551:
2546:
2541:
2536:
2531:
2521:
2516:
2511:
2506:
2501:
2500:
2499:
2494:
2489:
2484:
2479:
2469:
2464:
2462:Greek-American
2459:
2454:
2449:
2448:
2447:
2442:
2437:
2432:
2427:
2422:
2417:
2412:
2407:
2402:
2397:
2387:
2382:
2377:
2372:
2367:
2362:
2357:
2356:
2355:
2345:
2340:
2334:
2332:
2328:
2327:
2325:
2324:
2319:
2314:
2309:
2304:
2299:
2294:
2289:
2284:
2279:
2274:
2269:
2264:
2259:
2254:
2249:
2244:
2239:
2234:
2233:
2232:
2222:
2217:
2212:
2207:
2202:
2197:
2192:
2187:
2182:
2181:
2180:
2175:
2170:
2165:
2160:
2155:
2150:
2145:
2140:
2135:
2130:
2120:
2115:
2110:
2105:
2100:
2095:
2093:Sierra Leonean
2090:
2085:
2080:
2075:
2070:
2065:
2060:
2055:
2050:
2045:
2044:
2043:
2038:
2033:
2028:
2023:
2018:
2013:
2008:
2003:
1998:
1988:
1983:
1978:
1973:
1968:
1963:
1958:
1953:
1948:
1943:
1938:
1933:
1928:
1923:
1918:
1913:
1908:
1903:
1898:
1893:
1888:
1883:
1878:
1873:
1868:
1863:
1858:
1853:
1848:
1843:
1838:
1833:
1828:
1823:
1822:
1821:
1816:
1806:
1801:
1796:
1791:
1786:
1781:
1776:
1771:
1766:
1761:
1756:
1751:
1746:
1741:
1736:
1731:
1730:
1729:
1724:
1714:
1709:
1704:
1699:
1698:
1697:
1687:
1682:
1677:
1676:
1675:
1670:
1665:
1660:
1655:
1650:
1645:
1640:
1635:
1630:
1625:
1615:
1610:
1605:
1600:
1595:
1594:
1593:
1588:
1583:
1578:
1573:
1568:
1563:
1558:
1553:
1548:
1543:
1538:
1533:
1528:
1518:
1517:
1516:
1511:
1506:
1501:
1496:
1491:
1486:
1481:
1476:
1471:
1466:
1461:
1456:
1451:
1446:
1441:
1436:
1431:
1426:
1421:
1416:
1411:
1406:
1401:
1396:
1391:
1386:
1381:
1371:
1366:
1361:
1356:
1351:
1346:
1341:
1336:
1335:
1334:
1329:
1324:
1319:
1309:
1304:
1299:
1294:
1289:
1284:
1283:
1282:
1277:
1275:French Guianan
1272:
1267:
1257:
1252:
1251:
1250:
1240:
1235:
1230:
1225:
1220:
1215:
1210:
1205:
1200:
1195:
1190:
1185:
1180:
1175:
1174:
1173:
1168:
1158:
1153:
1148:
1143:
1138:
1133:
1128:
1127:
1126:
1121:
1116:
1111:
1106:
1101:
1096:
1091:
1081:
1076:
1071:
1066:
1065:
1064:
1059:
1049:
1044:
1039:
1034:
1029:
1024:
1019:
1014:
1013:
1012:
1007:
1002:
997:
995:Northern Irish
992:
987:
982:
977:
967:
962:
957:
952:
947:
942:
937:
932:
927:
922:
917:
912:
907:
902:
897:
892:
887:
882:
877:
876:
875:
870:
865:
860:
855:
850:
845:
840:
835:
830:
825:
820:
810:
805:
800:
794:
792:
781:
780:
778:
777:
776:
775:
773:Middle Eastern
770:
765:
763:Latin American
760:
752:
747:
746:
745:
740:
735:
730:
720:
719:
718:
713:
708:
703:
698:
688:
687:
686:
681:
676:
671:
661:
660:
659:
654:
649:
638:
636:
632:
631:
626:
624:
623:
616:
609:
601:
595:
594:
580:
565:
562:
561:
560:
546:
532:
516:
513:
510:
509:
489:
480:
465:
451:
425:
414:
401:
392:
366:
365:
363:
360:
358:
355:
341:
338:
337:
336:
333:
330:
327:
318:
303:
300:
297:
294:
291:
270:
267:
224:Raymond Oliver
216:Michel Guérard
171:Michelin Guide
168:(a three-star
148:François Marin
144:Nouveau traité
126:published his
104:
101:
65:French cuisine
25:An example of
15:
13:
10:
9:
6:
4:
3:
2:
3179:
3168:
3165:
3164:
3162:
3147:
3139:
3137:
3129:
3127:
3123:
3119:
3117:
3109:
3107:
3099:
3097:
3087:
3085:
3080:
3075:
3074:
3071:
3063:
3060:
3059:
3058:
3055:
3051:
3048:
3047:
3046:
3043:
3039:
3036:
3034:
3031:
3030:
3029:
3026:
3024:
3021:
3019:
3018:Culinary arts
3016:
3014:
3011:
3009:
3006:
3005:
3003:
2999:
2991:
2988:
2987:
2986:
2983:
2981:
2978:
2976:
2973:
2972:
2970:
2966:
2960:
2957:
2955:
2952:
2950:
2947:
2945:
2942:
2940:
2937:
2933:
2930:
2928:
2925:
2924:
2923:
2920:
2918:
2915:
2913:
2910:
2909:
2907:
2903:
2897:
2894:
2892:
2889:
2887:
2884:
2882:
2879:
2877:
2874:
2872:
2869:
2867:
2864:
2862:
2859:
2857:
2854:
2852:
2849:
2847:
2844:
2842:
2839:
2837:
2834:
2832:
2829:
2827:
2824:
2822:
2819:
2817:
2814:
2812:
2809:
2807:
2804:
2802:
2799:
2797:
2794:
2792:
2789:
2787:
2784:
2782:
2779:
2777:
2774:
2772:
2769:
2767:
2764:
2762:
2761:Ancient Roman
2759:
2757:
2754:
2752:
2751:Ancient Greek
2749:
2747:
2744:
2743:
2741:
2739:
2735:
2729:
2726:
2724:
2721:
2717:
2714:
2713:
2712:
2709:
2707:
2704:
2702:
2699:
2695:
2692:
2691:
2690:
2687:
2685:
2682:
2678:
2675:
2673:
2670:
2668:
2667:Goan Catholic
2665:
2664:
2663:
2660:
2658:
2655:
2654:
2652:
2648:
2642:
2639:
2637:
2634:
2632:
2629:
2627:
2624:
2622:
2619:
2617:
2614:
2612:
2609:
2607:
2604:
2602:
2599:
2597:
2594:
2592:
2589:
2587:
2584:
2582:
2579:
2577:
2574:
2572:
2569:
2565:
2562:
2560:
2557:
2555:
2552:
2550:
2547:
2545:
2542:
2540:
2537:
2535:
2532:
2530:
2527:
2526:
2525:
2522:
2520:
2517:
2515:
2512:
2510:
2507:
2505:
2502:
2498:
2495:
2493:
2490:
2488:
2485:
2483:
2480:
2478:
2475:
2474:
2473:
2470:
2468:
2465:
2463:
2460:
2458:
2455:
2453:
2452:Crimean Tatar
2450:
2446:
2443:
2441:
2438:
2436:
2433:
2431:
2428:
2426:
2423:
2421:
2418:
2416:
2413:
2411:
2408:
2406:
2403:
2401:
2398:
2396:
2393:
2392:
2391:
2388:
2386:
2383:
2381:
2378:
2376:
2373:
2371:
2368:
2366:
2363:
2361:
2358:
2354:
2351:
2350:
2349:
2346:
2344:
2341:
2339:
2336:
2335:
2333:
2329:
2323:
2320:
2318:
2315:
2313:
2310:
2308:
2305:
2303:
2300:
2298:
2295:
2293:
2290:
2288:
2285:
2283:
2280:
2278:
2275:
2273:
2270:
2268:
2265:
2263:
2260:
2258:
2255:
2253:
2250:
2248:
2245:
2243:
2240:
2238:
2235:
2231:
2228:
2227:
2226:
2223:
2221:
2218:
2216:
2213:
2211:
2208:
2206:
2203:
2201:
2198:
2196:
2193:
2191:
2188:
2186:
2183:
2179:
2176:
2174:
2171:
2169:
2166:
2164:
2161:
2159:
2156:
2154:
2151:
2149:
2146:
2144:
2141:
2139:
2136:
2134:
2131:
2129:
2126:
2125:
2124:
2121:
2119:
2118:South African
2116:
2114:
2111:
2109:
2106:
2104:
2101:
2099:
2096:
2094:
2091:
2089:
2086:
2084:
2081:
2079:
2076:
2074:
2073:Saudi Arabian
2071:
2069:
2066:
2064:
2061:
2059:
2056:
2054:
2051:
2049:
2046:
2042:
2039:
2037:
2034:
2032:
2029:
2027:
2024:
2022:
2019:
2017:
2014:
2012:
2009:
2007:
2004:
2002:
1999:
1997:
1994:
1993:
1992:
1989:
1987:
1984:
1982:
1979:
1977:
1974:
1972:
1969:
1967:
1964:
1962:
1959:
1957:
1954:
1952:
1949:
1947:
1944:
1942:
1939:
1937:
1934:
1932:
1929:
1927:
1924:
1922:
1919:
1917:
1914:
1912:
1909:
1907:
1904:
1902:
1899:
1897:
1894:
1892:
1889:
1887:
1884:
1882:
1879:
1877:
1874:
1872:
1869:
1867:
1864:
1862:
1859:
1857:
1854:
1852:
1849:
1847:
1844:
1842:
1839:
1837:
1834:
1832:
1829:
1827:
1824:
1820:
1817:
1815:
1812:
1811:
1810:
1807:
1805:
1802:
1800:
1797:
1795:
1792:
1790:
1789:Luxembourgish
1787:
1785:
1782:
1780:
1777:
1775:
1772:
1770:
1767:
1765:
1762:
1760:
1757:
1755:
1752:
1750:
1747:
1745:
1742:
1740:
1737:
1735:
1732:
1728:
1725:
1723:
1720:
1719:
1718:
1715:
1713:
1710:
1708:
1705:
1703:
1700:
1696:
1693:
1692:
1691:
1688:
1686:
1683:
1681:
1678:
1674:
1671:
1669:
1666:
1664:
1661:
1659:
1656:
1654:
1651:
1649:
1646:
1644:
1641:
1639:
1636:
1634:
1631:
1629:
1626:
1624:
1621:
1620:
1619:
1616:
1614:
1611:
1609:
1606:
1604:
1601:
1599:
1596:
1592:
1589:
1587:
1584:
1582:
1579:
1577:
1574:
1572:
1569:
1567:
1564:
1562:
1559:
1557:
1554:
1552:
1549:
1547:
1544:
1542:
1539:
1537:
1534:
1532:
1529:
1527:
1524:
1523:
1522:
1519:
1515:
1512:
1510:
1509:Uttar Pradesh
1507:
1505:
1502:
1500:
1497:
1495:
1492:
1490:
1487:
1485:
1482:
1480:
1477:
1475:
1472:
1470:
1467:
1465:
1462:
1460:
1457:
1455:
1452:
1450:
1447:
1445:
1444:Maharashtrian
1442:
1440:
1437:
1435:
1432:
1430:
1427:
1425:
1422:
1420:
1417:
1415:
1412:
1410:
1407:
1405:
1404:Chhattisgarhi
1402:
1400:
1397:
1395:
1392:
1390:
1387:
1385:
1382:
1380:
1377:
1376:
1375:
1372:
1370:
1367:
1365:
1362:
1360:
1357:
1355:
1352:
1350:
1347:
1345:
1342:
1340:
1337:
1333:
1330:
1328:
1325:
1323:
1320:
1318:
1315:
1314:
1313:
1310:
1308:
1305:
1303:
1300:
1298:
1295:
1293:
1290:
1288:
1285:
1281:
1278:
1276:
1273:
1271:
1268:
1266:
1263:
1262:
1261:
1258:
1256:
1253:
1249:
1246:
1245:
1244:
1241:
1239:
1236:
1234:
1231:
1229:
1226:
1224:
1221:
1219:
1216:
1214:
1211:
1209:
1206:
1204:
1201:
1199:
1198:East Timorese
1196:
1194:
1191:
1189:
1186:
1184:
1181:
1179:
1176:
1172:
1169:
1167:
1164:
1163:
1162:
1159:
1157:
1154:
1152:
1149:
1147:
1144:
1142:
1139:
1137:
1134:
1132:
1129:
1125:
1122:
1120:
1117:
1115:
1112:
1110:
1107:
1105:
1102:
1100:
1097:
1095:
1092:
1090:
1087:
1086:
1085:
1082:
1080:
1077:
1075:
1072:
1070:
1067:
1063:
1060:
1058:
1055:
1054:
1053:
1050:
1048:
1045:
1043:
1040:
1038:
1035:
1033:
1030:
1028:
1025:
1023:
1020:
1018:
1015:
1011:
1008:
1006:
1003:
1001:
998:
996:
993:
991:
988:
986:
983:
981:
978:
976:
973:
972:
971:
968:
966:
963:
961:
958:
956:
953:
951:
948:
946:
943:
941:
938:
936:
933:
931:
928:
926:
923:
921:
918:
916:
913:
911:
908:
906:
903:
901:
898:
896:
893:
891:
888:
886:
883:
881:
878:
874:
871:
869:
866:
864:
861:
859:
856:
854:
851:
849:
846:
844:
841:
839:
838:Midwestern US
836:
834:
831:
829:
826:
824:
821:
819:
816:
815:
814:
811:
809:
806:
804:
801:
799:
796:
795:
793:
791:
786:
782:
774:
771:
769:
768:Mediterranean
766:
764:
761:
759:
756:
755:
753:
751:
748:
744:
741:
739:
736:
734:
731:
729:
726:
725:
724:
721:
717:
714:
712:
709:
707:
704:
702:
699:
697:
694:
693:
692:
689:
685:
682:
680:
677:
675:
672:
670:
667:
666:
665:
662:
658:
655:
653:
650:
648:
645:
644:
643:
640:
639:
637:
633:
629:
622:
617:
615:
610:
608:
603:
602:
599:
592:
591:0-688-03331-8
588:
584:
581:
579:
578:0-448-14418-2
575:
571:
568:
567:
563:
559:
555:
551:
547:
545:
541:
537:
533:
531:
527:
523:
519:
518:
514:
506:
502:
499:
493:
490:
484:
481:
477:
474:
469:
466:
460:
458:
456:
452:
440:
436:
429:
426:
418:
415:
411:
405:
402:
396:
393:
389:
385:
381:
377:
371:
368:
361:
356:
354:
352:
347:
339:
334:
331:
328:
325:
324:
319:
316:
315:
310:
309:
304:
301:
298:
295:
292:
289:
288:
287:
282:
281:
275:
269:The "formula"
268:
266:
264:
260:
256:
252:
251:
246:
242:
241:
235:
233:
229:
228:Fernand Point
225:
221:
217:
213:
209:
205:
201:
197:
193:
189:
185:
177:
173:
172:
167:
162:
158:
156:
151:
149:
145:
141:
137:
133:
129:
125:
120:
114:
109:
102:
100:
98:
94:
90:
86:
82:
78:
74:
73:haute cuisine
70:
66:
45:
37:
36:
28:
23:
19:
2953:
2949:Note by Note
2927:New American
2616:Pontic Greek
2497:South Indian
2492:North Indian
2163:Extremaduran
2053:Saint Lucian
1727:South Korean
1722:North Korean
1586:Palembangese
1514:Uttarakhandi
1000:Saint Helena
990:Gibraltarian
858:Puerto Rican
582:
569:
549:
535:
521:
492:
483:
472:
468:
442:. Retrieved
438:
428:
417:
409:
404:
395:
387:
375:
370:
350:
345:
343:
321:
312:
306:
285:
278:
258:
255:World War II
248:
244:
238:
236:
204:Alain Chapel
195:
181:
178:presentation
175:
169:
152:
143:
139:
135:
127:
121:
118:
112:
96:
93:Gault-Millau
77:presentation
34:
33:
32:
29:presentation
26:
18:
3136:WikiProject
2716:Kosher food
2098:Singaporean
2088:Seychellois
2063:Sammarinese
1946:Palestinian
1906:New Zealand
1876:Montenegrin
1846:Mauritanian
1841:Marshallese
1653:Piedmontese
1581:Minangkabau
1551:Gorontalese
1332:Heptanesean
1248:Kapampangan
1171:Greenlandic
1047:Cameroonian
915:Bangladeshi
905:Azerbaijani
863:Southern US
848:New Mexican
843:New English
818:Californian
635:Continental
340:Abandonment
220:Roger Vergé
200:Paul Bocuse
194:, who used
192:André Gayot
184:Henri Gault
85:André Gayot
81:Henri Gault
58:new cuisine
2959:Vegetarian
2738:Historical
2482:Indonesian
2430:Indonesian
2400:Australian
2322:Zimbabwean
2302:Vietnamese
2297:Venezuelan
2185:Sri Lankan
2153:Cantabrian
2128:Andalusian
2078:Senegalese
2058:Salvadoran
2006:Circassian
1976:Portuguese
1961:Paraguayan
1951:Panamanian
1911:Nicaraguan
1886:Mozambican
1866:Monégasque
1819:Sarawakian
1794:Macedonian
1784:Lithuanian
1648:Neapolitan
1521:Indonesian
1479:Rajasthani
1454:Meghalayan
1429:Jharkhandi
1384:Arunachali
1339:Guatemalan
1270:La RĂ©union
1203:Ecuadorian
1178:Djiboutian
925:Belarusian
895:Australian
823:Floribbean
444:20 January
384:0231111541
357:References
3038:sociology
2917:Fast food
2912:Classique
2776:Byzantine
2677:Mennonite
2662:Christian
2650:Religious
2611:Peranakan
2559:Sephardic
2544:Ethiopian
2534:Ashkenazi
2487:Malaysian
2440:Pakistani
2435:Malaysian
2410:Cambodian
2360:Aromanian
2292:Vanuatuan
2282:Uruguayan
2277:Ukrainian
2230:Zanzibari
2225:Tanzanian
2215:Taiwanese
2178:Valencian
2173:Manchegan
2108:Slovenian
2021:Mordovian
1941:Pakistani
1931:Norwegian
1871:Mongolian
1851:Mauritian
1826:Maldivian
1809:Malaysian
1702:Jordanian
1663:Sardinian
1623:Abruzzese
1591:Sundanese
1576:Minahasan
1499:Telangana
1484:Sikkimese
1434:Karnataka
1369:Icelandic
1364:Hungarian
1233:Ethiopian
1183:Dominican
1136:Congolese
1131:Colombian
1099:Hong Kong
1094:Cantonese
1062:Québécois
1042:Cambodian
1037:Burundian
1027:Burkinabé
1022:Bulgarian
975:Anguillia
965:Brazilian
945:Bhutanese
920:Barbadian
885:Argentine
706:Levantine
696:Caucasian
669:Caribbean
362:Citations
308:espagnole
280:gastrique
3161:Category
3126:Cookbook
3106:Category
3008:Cookbook
2990:Prepared
2954:Nouvelle
2932:Eurasian
2861:Medieval
2657:Buddhist
2591:Ossetian
2576:Livonian
2554:Moroccan
2539:Bukharan
2529:American
2467:Hazaragi
2445:Peruvian
2420:Filipino
2415:Canadian
2395:American
2365:Assyrian
2262:Tuvaluan
2247:Tunisian
2242:Togolese
2190:Sudanese
2168:Galician
2148:Canarian
2138:Balearic
2133:Asturian
1986:Romanian
1966:Peruvian
1921:Nigerian
1901:Nepalese
1891:Namibian
1881:Moroccan
1861:Moldovan
1804:Malawian
1799:Malagasy
1769:Liberian
1759:Lebanese
1695:Okinawan
1690:Japanese
1685:Jamaican
1673:Venetian
1668:Sicilian
1643:Lucanian
1633:Ligurian
1571:Makassar
1566:Madurese
1561:Javanese
1531:Balinese
1526:Acehnese
1449:Manipuri
1424:Kashmiri
1419:Haryanvi
1414:Gujarati
1389:Assamese
1359:Honduran
1322:Epirotic
1307:Ghanaian
1297:Georgian
1287:Gabonese
1265:Corsican
1243:Filipino
1228:Estonian
1223:Eritrean
1208:Egyptian
1141:Croatian
1124:Xinjiang
1109:Shandong
1104:Macanese
1052:Canadian
1017:Bruneian
1005:Scottish
960:Botswana
950:Bolivian
940:Beninese
935:Belizean
910:Bahraini
900:Austrian
890:Armenian
828:Hawaiian
813:American
808:Algerian
803:Albanian
790:regional
785:National
750:Oceanian
723:European
664:Americas
628:Cuisines
501:Archived
476:BBC Four
378:, 1999,
314:béchamel
232:Concorde
3146:Outline
3116:Commons
3033:history
3013:Cooking
3001:Related
2871:Peasant
2866:Ottoman
2836:Hittite
2711:Kashrut
2694:Chinese
2689:Islamic
2601:Pashtun
2571:Kurdish
2549:Mizrahi
2477:English
2405:British
2390:Chinese
2370:Balochi
2317:Zambian
2272:Ugandan
2257:Turkmen
2252:Turkish
2200:Swedish
2158:Catalan
2123:Spanish
2083:Serbian
2048:Rwandan
2011:Cossack
2001:Chechen
1996:Bashkir
1991:Russian
1896:Nauruan
1856:Mexican
1836:Maltese
1814:Sabahan
1764:Lesotho
1754:Latvian
1739:Kuwaiti
1734:Kosovan
1680:Ivorian
1638:Lombard
1628:Apulian
1618:Italian
1613:Israeli
1598:Iranian
1504:Tripuri
1474:Punjabi
1394:Bengali
1354:Haitian
1349:Guinean
1292:Gambian
1280:Occitan
1255:Finnish
1213:Emirati
1166:Faroese
1151:Cypriot
1119:Tibetan
1114:Sichuan
1089:Beijing
1084:Chinese
1079:Chilean
1074:Chadian
1057:Acadian
1032:Burmese
985:English
970:British
930:Belgian
880:Angolan
738:Eastern
733:Central
701:Central
642:African
515:Sources
247:is not
111:Menon,
103:History
52:
40:French:
2922:Fusion
2905:Styles
2891:Soviet
2856:Mughal
2851:Muisca
2641:Yup'ik
2631:Tejano
2621:Romani
2564:Syrian
2524:Jewish
2472:Indian
2457:Gagauz
2425:Indian
2380:Buryat
2375:Berber
2331:Ethnic
2312:Yemeni
2210:Syrian
2143:Basque
2113:Somali
2103:Slovak
2036:Udmurt
1981:Qatari
1971:Polish
1926:Niuean
1831:Malian
1774:Libyan
1744:Kyrgyz
1717:Korean
1712:Kenyan
1707:Kazakh
1546:Betawi
1536:Banjar
1489:Sindhi
1439:Kerala
1399:Bihari
1379:Andhra
1374:Indian
1317:Cretan
1302:German
1260:French
1238:Fijian
1161:Danish
798:Afghan
758:Global
728:Balkan
589:
576:
556:
542:
528:
410:Tripes
382:
263:German
222:, and
190:, and
174:chef)
115:(1742)
3023:Drink
2968:Lists
2939:Haute
2846:Mayan
2771:Aztec
2684:Hindu
2596:Parsi
2586:Malay
2514:Inuit
2385:Cajun
2287:Uzbek
2220:Tajik
2205:Swiss
2195:Swazi
2041:Yamal
2031:Tatar
2026:Sakha
1936:Omani
1916:Niger
1658:Roman
1608:Irish
1603:Iraqi
1541:Batak
1494:Tamil
1312:Greek
1193:Dutch
1156:Czech
1146:Cuban
1010:Welsh
873:Texan
711:South
691:Asian
679:South
674:North
647:North
132:Menon
95:, or
3057:Meal
3045:Diet
3028:Food
2841:Inca
2728:Sikh
2706:Jain
2701:Ital
2626:Sámi
2348:Arab
2343:Ainu
2237:Thai
2016:Komi
1556:Indo
1469:Odia
1464:Naga
1459:Mizo
1409:Goan
743:list
716:list
684:list
657:list
652:West
587:ISBN
574:ISBN
554:ISBN
540:ISBN
526:ISBN
446:2018
380:ISBN
311:and
210:and
208:Jean
87:and
49:lit.
3050:Fat
1749:Lao
787:and
146:.
134:'s
3163::
454:^
437:.
218:,
214:,
206:,
202:,
186:,
164:A
99:.
47:;
620:e
613:t
606:v
593:.
448:.
61:'
55:'
38:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
