Most Read This Week In Cuisine

Cuisine (pronounced "quizeen") (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. ...more

Most Read This Week Tagged "Cuisine"

All Consuming: Why We Eat the Way We Eat Now

Cook This Book: Techniques That Teach and Recipes To Repeat

So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating

Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House

One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More

That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week

Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating

Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]

The Flavor Thesaurus: More Flavors—Plant-Led Pairings, Recipes, and Ideas for Cooks

Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More!

À Table: Recipes for Cooking and Eating the French Way

Simply Japanese: 100 Authentic Recipes for Easy Home Cooking

Jane Austen's Table: Recipes Inspired by the Works of Jane Austen (Literary Cookbooks)

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Quotes Tagged “Cuisine”

“ La Lauze est l’un de ces restaurants à la mode depuis quelques années à Paris. Sièges anguleux, ambiance en nuances de gris avec la signature bien en vue du designer au coin d’un comptoir patiné pour paraître authentique, et une assiette dressée autant pour le goût que pour les réseaux sociaux avec son voile de curry, son trait de jus de bette- rave et sa compotée de carotte bleue, comme si une sculpture de Niki de Saint Phalle s’était échappée du centre Pompidou pour se soulager dans votre hors ...more ”
― Fabien Maréchal, L'Attendeur (de Première classe)

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“ The sight of the pale-yellow façade of 82 Queen with the large golden numerals on the small black awning over the narrow entrance always made me smile. It was one of the grand dames of the Charleston restaurant scene. Opened in 1982 and comprised of three adjoining eighteenth-century town houses and a courtyard, it was the first restaurant to combine the local African, French, Caribbean, and Anglo-Saxon tastes to create a new culinary genre known as Lowcountry cuisine. ”
― Victoria Benton Frank, My Magnolia Summer

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