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"

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

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

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

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

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

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

À Table: Recipes for Cooking and Eating the French Way

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

Simply Japanese: 100 Authentic Recipes for Easy Home Cooking

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

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

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Quotes Tagged “Cuisine”

“ I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served ...more ”
― Amanda Elliot, Best Served Hot

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“ Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is ...more ”
― Hisashi Kashiwai, The Restaurant of Lost Recipes

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