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chaudfroid

Overview page. Subjects: Cookery, Food, and Drink — Medicine and Health.

Meat, fish, or poultry coated with a white sauce that jellifies when cooling down. The dish is served cold.

See overview in Oxford Index

chaudfroid

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 81 words.

French chaudfroid means literally ‘hot-cold’, and that describes fairly accurately what the dish is: meat, poultry, fish, etc. cooked and

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chaudfroid

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 82 words.

French chaudfroid means literally ‘hot–cold’, and that describes fairly accurately what the dish is: meat, poultry, fish, etc. cooked and

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chaudfroid

Overview page. Subjects: Cookery, Food, and Drink — Medicine and Health.

Meat, fish, or poultry coated with a white sauce that jellifies when cooling down. The dish is served cold.

See overview in Oxford Index

chaud-froid

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 20 words.

Meat, fish, or poultry coated with a white sauce that jellifies when cooling down. The dish is served cold.

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chaud-froid

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 233 words.

a French term, literally meaning ‘hot-cold’. This seemingly contradictory term designates dishes covered with a thick sauce while hot, then

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chaud-froid

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 20 words.

Meat, fish, or poultry coated with a white sauce that jellifies when cooling down. The dish is served cold.

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chaud-froid

in The Oxford Companion to Food

January 2006; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 232 words.

a French term, literally meaning ‘hot-cold’. This seemingly contradictory term designates dishes covered with a thick sauce while hot, then

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chaud-froid <i>noun</i>

Jennifer Speake and Mark LaFlaur.

in The Oxford Essential Dictionary of Foreign Terms in English

January 1999; p ublished online January 2002 .

Reference Entry. Subjects: Language Reference. 19 words.

L19 French (literally, ‘hot-cold’).

A dish of cold cooked meat or fish in a jelly or sauce.

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