bread-crumb
91Tip Top Bakeries — Tip Top Type Sole proprietorship Industry Food Founded New South Wales and Victoria (1940s) …
92Canon of the Mass — • Article divided into four sections: (I) Name and place of the Canon; (II) History of the Canon; (III) The text and rubrics of the Canon; (IV) Mystical interpretations Catholic Encyclopedia. Kevin Knight. 2006. Canon of the Mass …
93Swedish cuisine — Swedish meatballs with cream sauce, mashed potatoes, pickled gherkin and lingonberry jam Due to Sweden s large north south extent there have always been regional differences in Swedish cuisine. Historically, in the far North, meats such as… …
94Breadcrumb — Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves …
95Brioche — (pronunciation, in French IPA| [bʁiɔʃ] ; English Received Pronunciation chiefly IPA| [briɒʃ] ; American English IPA| [bɹioʊʃ] ) is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb.… …
96Česnica — Members of a family break the česnica at Christmas dinner A česnica (Cyrillic: чесница, Serbian pronunciation: [ˈtʃɛːsnitsa]; derived from the noun čest, meaning share ) is the ceremonial, round loaf of bread that is an indispensable part of …
97Ciabatta — A sliced Ciabatta Ciabatta (Italian pronunciation: [tʃaˈba:ta], literally slipper bread ) is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. There are many variations of ciabatta.… …
98Pain de mie — is a type of sliced, packaged bread. Pain in French means bread or loaf of bread and mie means crumb. In English pain de mie is most identical to pullman loaf or regular sandwich bread. This bread has sugar in it, which makes it sweeter than most …
99Italian-American cuisine — (more simply known as Italian food in the United States) is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns of Italians to the… …
100Raymond Calvel — (before 1930 – 2005) was a bread expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French style breadmaking as well as developing an extensive body of research on improving breadmaking… …
