d"une forme parfaite - definizione. Che cos'è d"une forme parfaite
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In questa pagina puoi ottenere un'analisi dettagliata di una parola o frase, prodotta utilizzando la migliore tecnologia di intelligenza artificiale fino ad oggi:

  • come viene usata la parola
  • frequenza di utilizzo
  • è usato più spesso nel discorso orale o scritto
  • opzioni di traduzione delle parole
  • esempi di utilizzo (varie frasi con traduzione)
  • etimologia

Cosa (chi) è d"une forme parfaite - definizione

14TH CENTURY ENGLISH GUIDE TO COOKING
Forme of cury; Forme of Cury
  • Title page of [[Samuel Pegge]]'s 1780 version, the first printed edition

forme         
WIKIMEDIA DISAMBIGUATION PAGE
Forme (disambiguation)
[f?:m]
(also form)
¦ noun Printing a body of type secured in a chase for printing.
?a quantity of film arranged for making a plate.
Origin
C15: var. of form.
Une semaine de bonté         
1934 SURREALIST BOOK BY MAX ERNST
Une Semaine de Bonte; Une Semaine de Bonté; Une semaine de bonte; A Week of Kindness
Une semaine de bonté ("A Week of Kindness") is a collage novel and artist's book by Max Ernst, first published in 1934. It comprises 182 images created by cutting up and re-organizing illustrations from Victorian encyclopedias and novels.
Une vieille maîtresse         
1851 NOVEL BY JULES AMÉDÉE BARBEY D'AUREVILLY
Une vieille maitresse; Une Vieille Maîtresse
Une vieille maîtresse (An old mistress) is an 1851 novel by the French writer Jules Barbey d'Aurevilly. It tells the story of a wayward dandy who falls in love with a young woman but is unable to fully leave his former mistress behind.

Wikipedia

The Forme of Cury

The Forme of Cury (The Method of Cooking, cury from Middle French cuire: 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name The Forme of Cury is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves.