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| | Encyclopedia: Mousse T |
 | | Mousse T. is also the owner of Peppermint Jam Records, a label specializing in uplifting house music and melodic acid jazz. | | | Click for other authoritative sources for this topic (summarised at Factbites.com). |
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http://www.nationmaster.com/encyclopedia/Mousse-T
(160 words)
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| | mousse - definition of mousse in Encyclopedia |
| | Mousse is a dessert made from egg, sugar, and cream, usually with other flavors such as chocolate or fruit. | | | The ingredients are beaten separately and then mixed together carefully to produce a light and fluffy yet extremely rich confection. | | | Embed a dictionary search in your own web page |
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http://encyclopedia.laborlawtalk.com/mousse
(67 words)
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| | Aristotle -- Ethics [Internet Encyclopedia of Philosophy] |
| | What you are sharing is incidentally the 6 ounces of chocolate mousse; the point is that you are sharing the pleasure, which is not found on any scale of measurement. | | | In our earlier example of temperance, I think most of us would readily agree that the one who had his eye only the chocolate mousse found less pleasure than the one who saw that it would be a better thing to share it. | | | If the pleasures of the body master you, or if you have broken their power only by rooting them out, you have missed out on the natural role that such pleasures can play in life. |
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http://www.iep.utm.edu/a/aris-eth.htm
(6969 words)
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| | definition of mousse |
| | A frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatin. | | | Addition, And, Beaten, Before, Being, Cream, Dessert, Differs, During, Egg, Flavored, Freezing, From, Frothy, Frozen, Gelatin, Ice, In, Made, Mousse, Not, Of, Process, Sometimes, Sweetened, Texture, The, Whipped, With, Yolks | | | Addition, Being, Cream, Dessert, Egg, Gelatin, Ice, In, Made, Mousse, Process, Texture |
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http://www.brainydictionary.com/words/mo/mousse192213.html
(144 words)
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| | Mousse -- Facts, Info, and Encyclopedia article |
| | The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich (The act of creating something (a medicine or drink or soup etc.) by compounding or mixing a variety of components) confection. | | | Mousse-like desserts in middle America commonly go under designations like "whip". | | | Once only a specialty of French restaurants, chocolate mousse broke out into American and English home cuisine in the 1960s. |
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http://www.absoluteastronomy.com/encyclopedia/m/mo/mousse.htm
(136 words)
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| | The Costume Gallery's Research Library Updates |
| | Some interesting color names listed in the article: Olympia (greenish-blue), Campanule (lavender), Walkyrie (pink), and Mousse (yellowish-green). |
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http://www.costumegallery.com/updates.htm
(2375 words)
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| | Book Store |
| | Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as Benot Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jol Robuchon's Creamy White Bean Soup, Caf Bonaparte's Chicken Salad and Le D“me's Sole Meunire. | | | If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels. | | | She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie. |
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http://www.recipebookonline.com/asp/book.asp
(5722 words)
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