Explore: Pâtés (cookery)

minced beef. The discovery of America would open up yet more vistas in cookery and push farther the boundaries of culinary geography; for, while Europe

Acton Modern Cookery for Private Families 1897, p. 356 Cassell's Dictionary of Cookery, 1892, p. 514 "How to Make Pâte Brisée: Classic Pâte Brisée Recipe"

of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from

recipe for shepherd's pie published in Edinburgh in 1849 in The Practice of Cookery and Pastry specifies cooked meat of any kind, sliced rather than minced

is an English cook and television presenter, known for teaching basic cookery skills in a direct style. One of the best-known celebrity chefs in British

were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit. Less commonly, a terrine may be another food cooked

products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger

Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the

publishing deal for two French-language cookery books: Barres à céreales, muesli et granola maison and Pâtes à tartiner, published by Marabout. Both were

hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine. The earliest known recipe for stuffed