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Cuisine   /kwɪzˈin/   Listen
noun
Cuisine  n.  
1.
The kitchen or cooking department.
2.
Manner or style of cooking.





Collaborative International Dictionary of English 0.48


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"Cuisine" Quotes from Famous Books



... into the kitchen we should find there practically every kind of utensil likely to be of use even for the modern cuisine. There is no need here to catalogue the kettles and pots and pans, the strainers and shapes and moulds, employed by Roman cooks. Perhaps it will suffice to present a number of them to the eye. In general, however, it deserves to be remarked that such a thing as a pail, a pitcher, ...
— Life in the Roman World of Nero and St. Paul • T. G. Tucker
... is a neat quadrangular building, enclosing many other structures and many courts, which have each a different name; there is the grande cour (great court) where the prisoners walk; the cour de cuisine (or kitchen court;) the cour des chiens (or dog's court;) the cour de correction (or court of punishment;) and the cour des fers (or iron court.) In this last is a new building five stories high; each story contains forty ...
— The Mirror of Literature, Amusement, and Instruction. - Volume XII, No. 347, Saturday, December 20, 1828. • Various
... to go, if that's what you're drivin' at," she answered, as she swiftly assembled the soiled utensils of the cuisine. "I'll tidy up this here pig-pen if it takes a week, and you kin hop up ...
— Bruvver Jim's Baby • Philip Verrill Mighels
... avec plaisir que j'ai regagne un peu d'appetit hier soir. J'ai mange un diner qui m'a fait tant de bien que ce ne serait pas cher a une centaine de francs. Cet hotel est tres propre et la cuisine y est faite convenablement sans melange de sauces. Toute la journee de lundi a Amiens, j'ai vecu d'un petit morceau de pain d'epices. Le soir a 10 h. 1/2 j'ai mange une tranche de jambon. Je suis parti a minuit pour Paris ou je suis arrive a 4 h. du matin. Pour ne pas me rendre plus malade, ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... were cooked by a regular Egyptian female cook. We had delicate cucumbers stuffed with forced-meats; yellow smoking pilaffs, the pride of the Oriental cuisine; kid and fowls a l'Aboukir and a la Pyramide: a number of little savoury plates of legumes of the vegetable-marrow sort: kibobs with an excellent sauce of plums and piquant herbs. We ended the repast with ...
— Notes on a Journey from Cornhill to Grand Cairo • William Makepeace Thackeray


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