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

File:Title Cuisine 2.jpg
This article is part
of the Cuisine series
Preparation techniques and cooking items

Techniques - Utensils
Weights and measures

Ingredients and types of food

Spices and Herbs
Sauces - Soups - Desserts
Cheese - Pasta - Bread
Other ingredients

Regional cuisines

Africa - Asia - Caribbean
South Asian - Latin America
Middle East - The West

Other cuisines...

See also:

Famous chefs
Kitchens - Meals
Wikibooks: Cookbook

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