(((超急)))請用”英文”介紹法國菜餚3~5道---20點

介紹法國菜餚

像是 BOUILLABAISE

FOIE GRAS

French Escargo

或者一些法國食材的介紹也好

1.Foie Gras

2.Cogac Brandy

3.Truffe

4.Caviar

5. Escargo

都用""""""英文""""""介紹喔!!

謝謝各位大大^^

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  • 1 0 年前
    最佳解答

    Bouillabaisse

    From Wikipedia, the free encyclopedia

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    This article is about the food. For the album by Fish, see Bouillabaisse (album).

    圖片參考:http://upload.wikimedia.org/wikipedia/commons/thum...

    圖片參考:http://en.wikipedia.org/skins-1.5/common/images/ma...

    Bouillabaisse served in a Brazilian restaurant

    Bouillabaisse is a traditional Provenal fish stew originating from the port city of Marseille. The French and English form bouillaisse comes from the Provenal word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce).

    Bouillabaisse is usually a fish stock containing different kinds of cooked fish and shellfish. These are complemented with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Classically, there are usually a dozen or so kinds of fish such as monkfish, weever, mullet, and conger eel, but other kinds of fish may be used. Vegetables such as leeks, onions, tomatoes and celery are boiled together to produce a rich flavour. The exact proportions vary by cook and region. For example, in Marseille intense arguments rage between different restaurants, all of whom claim to make "authentic Bouillabaisse."

    The stew and the fish are usually served in separate bowls, with the stew poured over slices of French bread seasoned with a spicy sauce of bread crumbs, olive oil, and chilis called rouille, although sometimes an aioli is served. Bouillabaisse is often only served when there are large groups of people, as it is time-consuming to prepare and some of its ingredients may be expensive; it is also generally available from restaurants along the coasts of Provence.

    這些資料希望夠你用

    若有找到其他的再補充上來

    2006-12-14 11:11:40 補充:

    Foie gras

    (French for "fat liver") is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is one of the greatest delicacies in French cuisine...

    2006-12-14 11:11:46 補充:

    ...—it is very rich and buttery, with a delicate flavour unlike that of a regular duck or goose liver.

    2006-12-14 11:14:42 補充:

    Escargots,

    in French cuisine, is a dish of cooked land snails, usually served as an appetizer. In France, escargots are typically only eaten on festive occasions.

    Not all species of snail are edible, but many (116 different species) are. 續...

    2006-12-14 11:16:13 補充:

    Even among the edible species, the palatability of the flesh varies from species to species. Farms producing Helix aspersa for sale exist in Europe and in the United States. Farm-raised snails are typically fed a diet of ground cereals.

    2006-12-14 11:21:21 補充:

    Caviar

    is the processed salted roe of various species of fish, most notably sturgeon. It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with hors d'œuvres. 續....

    2006-12-14 11:31:36 補充:

    The golden Sterlet caviar was once the favorite, but is now nearly extinct. The roe of whitefish and North Atlantic salmon are becoming popular. Caviar contains typically 4–8% salt, with the better varieties generally containing less salt.

    參考資料: google
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