Robert Julien Courtine (16 May 1910 – 14 April 1998) was a French food writer who also wrote under the pen names "La Reynière" and "Savarin". Courtine...
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Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88 Robert Courtine, The Hundred Glories of French Cooking (tr. Derek Coldman), 1973, p...
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the recipe from the 1971 Cent Merveilles de la cuisine française by Robert Courtine included sorrel, beef bouillon, heavy cream, egg yolks, cayenne, and...
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non-stick pan. The dish was initially received with hostility, but when Robert Courtine of Le Monde called it an "intelligent salmon," it afterwards went on...
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practitioners: The mock epic (A. J. Liebling, Calvin Trillin, the French writer Robert Courtine, and any good restaurant critic) is essentially comic and treats the...
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Curnonsky from restaurants. New edition, with preface and updates by Robert Courtine, Paris: Larousse, 1974 ISBN 2-03-018110-2. Souvenirs Littéraires et...
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Think Like a Chef. Clarkson-Potter. pp. 52–63. ISBN 978-0-609-60485-4. Courtine, Robert J.; et al., eds. (1988) [French edition published 1984]. Larousse Gastronomique...
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was already a specialty of the French restaurant Marie's by 1898. Courtine, Robert J. (1984), Larousse gastronomique (French edition), Paris: Librairie...
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"Brief uit la Courtine" sung by Rijk de Gooyer is not about a children's summer camp, but about a soldier in the Dutch army camp at La Courtine, France. The...
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com. Wolfe, Marice (1974-04-28). "Hundred Glories of French Cooking: Robert Courtine". The Daily News-Journal. p. 52. Retrieved 2022-12-15 – via Newspapers...
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