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French bread

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

Traditionally made with soft-wheat flour, it has an open texture and crisp crust. It is generally baked as a baguette, a long thin loaf. It does not keep well, and usually needs to be eaten...

See overview in Oxford Index

French bread

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. 193 words.

French bread is a generic English term for white bread made from dough containing soft flour and relatively little water

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French bread

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

Traditionally made with soft-wheat flour, it has an open texture and crisp crust. It is generally baked as a baguette, a long thin loaf. It does not keep well, and usually needs to be eaten...

See overview in Oxford Index

bread, French

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 43 words.

Traditionally made with soft-wheat flour, it has an open texture and crisp crust. It is generally baked as a baguette

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bread, French

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 43 words.

Traditionally made with soft-wheat flour, it has an open texture and crisp crust. It is generally baked as a baguette

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French bread

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 190 words.

A generic English term for white bread made from dough containing soft flour and relatively little water and baked in

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French bread

in The Oxford Companion to Food

January 2006; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 562 words.

is made mainly with soft (low-protein) European wheat, which gives a sweeter flavour than the hard N. American wheat used

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French bread

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 567 words.

is made mainly with soft (low-protein) European wheat, which gives a sweeter flavour than the hard N. American wheat used

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Painchaud

Edited by Patrick Hanks.

in Dictionary of American Family Names

January 2003; p ublished online January 2006 .

Reference Entry. Subjects: Names Studies. 25 words.

French: literally ‘hot bread’; occupational nickname for a baker.

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petit pain noun phrase

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. 13 words.

M18 French.

A small bread roll.

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pain perdu

in The Oxford Companion to Food

January 2006; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 227 words.

a French method for using leftover bread or brioche. The sliced bread is coated in beaten egg and then

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pain perdu

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 228 words.

a French method for using leftover bread or brioche. The sliced bread is coated in beaten egg and then

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brioche

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 16 words.

French;

sweet bread or yeast cake, sometimes containing currants and candied fruit, or chocolate chips.

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Destielle

in Benezit Dictionary of Artists

P ublished online October 2011 .

Reference Entry. Subjects: Prints and Printmaking; 19th-Century Art. 17 words.

French, 19th century, male.

Engraver.

La Roche-sur-Yon: Consecrated Bread (after Dagnan-Bouveret)

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Pannier

Edited by Patrick Hanks.

in Dictionary of American Family Names

January 2003; p ublished online January 2006 .

Reference Entry. Subjects: Names Studies. 41 words.

1. French: occupational name for a baker or a pantryman, from an agent derivative of Old French pain ‘bread’.

2.

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baguette

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 86 words.

A long thin loaf of French bread of the type more commonly known in English until recently as a French

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pain noun

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. 40 words.

LME Old and Modern French (from Latin panis, pan-).

Bread, specifically in French bakery.

Formerly naturalized, it now

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baguette

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

A French bread, a thin loaf (about 60 cm long) and weighing 250 g, with a crisp crust.

See overview in Oxford Index

pain bénit

Overview page. Subjects: Christianity.

The blessed bread often, until recently, distributed to the people after Mass in French and Canadian churches.

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baguette

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 17 words.

A French bread, a thin loaf (about 60 cm long) and weighing 250 g, with a crisp crust.

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baguette

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 18 words.

A French bread, a thin loaf (traditionally about 60 cm long and weighing 250 g), with a crisp crust.

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