Roux in Bosnian, Croatian, Serbian, and Macedonian, () in Bulgarian, in Hungarian and in German. Japanese curry, or , is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term has become a loanword in Japanese, , or more specifically . Roux ("meyane") has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least
English Bread and Yeast Cookery English Bread and Yeast Cookery English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977. The work consists of a history of bread-making in England, improvements to the process developed in Europe, an examination of the ingredients used and recipes of different types of bread. The food writer Elizabeth David had published six books and several booklets before 1977. Her first works had been about the foods of the Mediterranean, France and Italy, but she had also begun to write about English cuisine; her first book on the subject was the 1970 work