Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the first French cooking school in New York City in 1865. Known as Professor Bot, he wrote What to Eat and How to Cook It (1863).

Related Articles

A la Nicoise ■■■■■
A la Nicoise: a la Nicoise is a French term that literally means "in the style of Nice". It refers to . . . Read More
Sous Vide ■■■■■
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More
Blaa (Blaas) ■■■■■
Blaa (Blaas) : Blaa refers to the traditional Irish bread. Blaas are light-as-air bread roll, soft floury . . . Read More
Mayotte at travel-glossary.com■■■■■
Mayotte is an overseas department and region and single territorial collectivity of France in Africa. . . . Read More
À blanc ■■■■■
À blanc: à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also . . . Read More
Rotisserie ■■■■■
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More
Terrine ■■■■■
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More
Boulette ■■■■■
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More
Depouillage ■■■■■
Depouillage is the French culinary term which means "to skim fat" which is done to remove the fat that . . . Read More
Hareng fume ■■■■■
Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. . . . Read More