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Chef's subject
Answer for the clue "Chef's subject ", 7 letters:
cuisine
Alternative clues for the word cuisine
Word definitions for cuisine in dictionaries
Douglas Harper's Etymology Dictionary
Word definitions in Douglas Harper's Etymology Dictionary
1786, from French cuisine "style of cooking," originally "kitchen, cooking, cooked food" (12c.), from Late Latin cocina , earlier coquina "kitchen," from Latin coquere "to cook" (see cook (n.)).
Wiktionary
Word definitions in Wiktionary
n. a characteristic style of preparing food, often associated with a place of origin
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Cuisine \Cui`sine"\ (kw?`z?n"), n. [F., fr. L. coquina kitchen, fr. coquere to cook. See Kitchen .] The kitchen or cooking department. Manner or style of cooking.
WordNet
Word definitions in WordNet
n. the practice or manner of preparing food or the food so prepared [syn: culinary art ]
Usage examples of cuisine.
Lucas Carton, the Paris restaurant that for a century has been one of the holiest of holies of haute cuisine, is a name for badly cooked meat.
Yet the more abstract and self-enclosed haute cuisine became, the more inclined its lovers were to pretend that it was a folk art, risen from the French earth unbidden.
He gives a precise biological description of every imaginable thing there is to eat, then presents an exact analysis of every imaginable method of cooking it and shows how all the glories of cuisine rise out of the limitless intersections of these two forces.
East Los Angeles cuisine, an attractive and friendly ambience, and a boldly painted mural that incongruously included the Golden Gate Bridge awaited us.
The powerful flavor of cumin belongs in chili powder or Tex-Mex cuisine but never ever in ketchup.
This darling of the nouvelle cuisine may well turn up raw in your salad.
New York, for over a century the great center of cosmopolitan cuisine, has finally succumbed to the suburbanization of the kitchen.
Concours de la Cuisine Regionale in 1985, a competition run by an association of modest French country inns.
This is formal Japanese haute cuisine, served in nine courses or more on antique ceramics and lacquerware, usually in a small private room.
English about any cuisine, beautifully written without a touch of pretense and crystal clear in its essays, explanations of ingredients and techniques, line drawings, and 220 recipes.
Along with a handful of others, she inspired the flowering of Italian cuisine that has transformed American eating.
Either there are a dozen distinctive Northwest cuisines, or there is a single Northwest cuisine, but nobody can tell which one it is.
California cuisine has oozed up the coast, which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits.
It is the last undiscovered cuisine of Europe, and its day may now have come.
In case you have not been paying attention, haute cuisine in France is skirting the edge of calamity.