Citations:Black Forest gâteau

English citations of Black Forest gâteau

1. A type of gâteau originating in the Black Forest region of southwestern Germany.
   • 1988, Paul Stewart, The Thought Domain, London: Viking Kestrel, →ISBN, page 91:

     He made out cream eclairs, jam doughnuts, scoops and scoops of multi-coloured ice-cream dripping with chocolate and raspberry sauce and topped with nuts and vermicelli, thick sandwiches of peanut butter and honey, slices of Black Forest gâteau, cream cakes and lemon meringue pies, marshmallows and truffles, nougats and fondants.

   • 1992, Lydia Goehr, The Imaginary Museum of Musical Works: An Essay in the Philosophy of Music, page 249:

     Consider the pleasure a chef feels from being told that his Black Forest Gâteau is a ‘work of art’, or the satisfaction of a car manufacturer who produces a car deemed a ‘fine artistic product’.

   • 1997, Fodor’s Travel Publications (including staff), Caragh Rockwood, Greece: The Complete Guide with Athens, the Islands, Byzantine Sites and Classical Antiquities, page 209:

     Try the typical local specialties, or, for a light alternative, the salads and pastas. Dessert might be yogurt and honey, or Black Forest gâteau.

   • 1998, Alberto Manguel, Mothers & Daughters: An Anthology, page 297:

     Braised steak, silverside, gammonm, beef, roast potatoes or mashed, peas, carrots, Brussels sprouts, broad beans in season, trifle or Black Forest gâteau, stewed plums or custard tart: they were dishes and tastes which represented a world as distant as it could possibly be from her mother’s and father’s.

   • 1999, Fiona Beckett, Wine Uncorked: A Practical Introduction to Tasting and Enjoying Wine, page 32:

     The logic behind chocolate and sweet red wine, for example, makes sense when you think of the classic chocolate and cherry combination of Black Forest Gâteau.

   • 2001, Laurie John, Francine Pascal, London Calling, page 162:

     Seems I have room for dessert after all! Oh, Lord! Vanessa heaved a pained sigh as she shook icing sugar over a Black Forest gâteau and…

   • 2004, Eoin Colfer, Artemis Fowl, page 42:

     As far as Artemis could tell, the Black Forest Gâteau had cushioned his impact sufficiently to avoid serious internal injury.

   • 2004, Charles Campion, Fifty Recipes to Stake Your Life On, page 289:

     Suddenly, where once these ghastly bottled, tinned and frozen black lumps were only to be found atop the foulest glop of all — Black Forest gâteau — black cherries were piled high on every imaginable cut of venison.

   • 2005, Asha Khatau, Epicure’s Delectable Desserts of the World, page 5:

     It records some traditional desserts like Sachertorte from Vienna, Black Forest Gâteau from Germany, Crème Brûlée from France, Cheesecakes from America, Tiramisu from Italy, Phirni and Rosogolla from India, English Trifle, Baklava from the Middle East and some easy ones like Coffee Walnut Gâteau.