Difference between revisions of "Template:Cuisines"
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|style="padding: 0.3em"| This article is part<br/>of the [[Cuisine]] series | |style="padding: 0.3em"| This article is part<br/>of the [[Cuisine]] series | ||
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|style="padding: 0.3em; font-family: sans-serif; font-size: 0.8em; background-color: #F4EEA1"| Preparation techniques and cooking items | |style="padding: 0.3em; font-family: sans-serif; font-size: 0.8em; background-color: #F4EEA1"| Preparation techniques and cooking items | ||
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|style="padding: 0.3em; font-family: sans-serif; font-size: 0.8em; background-color: #F4EEA1"| Ingredients and types of food | |style="padding: 0.3em; font-family: sans-serif; font-size: 0.8em; background-color: #F4EEA1"| Ingredients and types of food | ||
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[[Spice]]s and [[Herb]]s<br/> | [[Spice]]s and [[Herb]]s<br/> | ||
[[Sauce]]s - [[Soup]]s - [[Dessert]]s<br/> | [[Sauce]]s - [[Soup]]s - [[Dessert]]s<br/> | ||
Revision as of 22:35, 30 November 2005
| This article is part of the Cuisine series |
| Preparation techniques and cooking items |
| Ingredients and types of food |
|
Spices and Herbs |
| Regional cuisines |
|
Africa - Asia - Caribbean |
| See also: |
| [{{fullurl:Template:Transclude|action=edit}} this box] |