viandier造句

例句与造句

1. About 1486, " Le Viandier " went into print without a title-page date or place but doubtless at Paris.
2. In 1490, it is first referred to specifically as " friquassee " in the print edition of " Le Viandier ".
3. Both hare stew and rabbit stew are included in " Le Viandier de Taillevent ", a recipe collection with an initial publishing dated to circa 1300.
4. The world premiere was at Festival November Music, with Hans Tuerlings ( choreography ), Jasper Kuipers ( animation ), Jorge Isaac ( blockflutes ) and dancers Gilles Viandier and Daniela Lehmann.
5. By the 14th century, the wide use of saffron for spicing and coloring food is documented in recipe books such as the " Viandier de Taillevent ", written by the King's cook.
6. It's difficult to find viandier in a sentence. 用viandier造句挺难的
7. By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook " Le Viandier ", circa 1300.
8. He wrote " Le Viandier ", a famous book on cookery and cookery technique, thought to be one of the first professional treatises written in France and upon which the French gastronomic tradition was founded.
9. It was referenced by J閞鬽e Pichon and Georges Vicaire in their 1892 monograph, " Le Viandier "; however, the Saint-L?manuscript was destroyed by fire on 6 June 1944 during the invasion of Normandy.
10. Rodinson shows how Taillevent, the famous 14th century royal French chef, probably had access to these Arab-influenced European cookbooks, and most likely used them while gathering recipes for his important early cookbook of French cuisine, " Viandier ."
11. Normandy is the native land of Taillevent, cook of the kings of France Charles VI . He wrote the earliest French cookery book named " Le Viandier " . " Confiture de lait " was also made in Normandy around the 14th century.
12. In 14th-century France, parti-colouring, the use of two bright contrasting colours on the same plate, was especially popular and was described by Guillaume Tirel ( also known as Taillevent ), one of the primary authors of the later editions of Le Viandier.
13. Le Viandier " ( " The Provisioner " ) was compiled in the late 14th century by Guillaume Tirel, master chef for two French kings; and " Le Menagier de Paris " ( " The Householder of Paris " ), a household book written by an anonymous middle class Parisian in the 1390s.
14. Compared to another major book of medieval cuisine, " Le Viandier ", " The Forme of Cury " uses much more sugar; about 31 % of the recipes use sugar ( 49 % including fruit ), compared to only 6 % of recipes from the Viandier ( 8 % including fruit ).
15. Compared to another major book of medieval cuisine, " Le Viandier ", " The Forme of Cury " uses much more sugar; about 31 % of the recipes use sugar ( 49 % including fruit ), compared to only 6 % of recipes from the Viandier ( 8 % including fruit ).
16. There are recipes for lamb stews and fish stews in the Roman cookery book " Apicius ", believed to date from the 4th century AD . " Le Viandier ", one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it.
更多例句：  下一页