The
International Gastronomical Must Have Reference Work
Copyright ©2005-2009
Jack Vanderwyk
A
Abaisse (Fr.):
a piece of dough rolled to required size.
Abalone (It.):
a type of mollusk, related to the sea snail, having a flat, oval shell.
The flesh can be cooked and is similar in taste to a clam. The size of
an abalone ranges from a few inches to nearly 12 inches. Also called "awabi"
in Japanese cuisine, "loco" in South American cuisine, “muttonfish” in
Abate
fetel pear:
a traditional Italian pear that historically been associated with being
developed by monks centuries ago. Medium to large in size, this pear is
tall and well rounded at the bottom, covered by a russet and yellow smooth
outer skin. Inside, the flesh of the pear is white, juicy and sweet flavored.
It is a variety that can become soft quickly, so when selecting check for
firmness, making sure it not too ripe.
Abati(s)
(Fr.): giblet(s) of poultry or game fowl, usually used for Pot-au-feu
or ragout. Abatis
à la Bourguignonne
(Fr.): giblets of poultry, prepared with pork, flour, wine, onions,
bouquet garni (optional: mushrooms), served with turnips or other vegetables. Abat(s)
(Fr.): organ meat(s). Abattoir
(Fr.): any premises or place habitually used for the slaughter of
animals for human consumption. When I was trained to become a chef tournant,
I had to go there every Wednesday morning, to learn how to cut dead cows,
calfs and pigs into the right proportions. Wednesday afternoons were for
pâtisserie; a nice change. Abba:
mustard from Abbacchio
(Fr., It.): young lamb, specialties of Abbacchio
alla Cacciatora
(It.): a traditional dish in Abbaye
de Bellocq
(Fr.): sheep's milk cheese from the Basque region of Abbaye
du Mont des Cats:
this cheese requires the same production methods as "Port du Salut". Monks
have produced it in the north of Abboccato
(It.): "lightly sweet," indicating that a wine contains a small
amount of residual sugar. This word is used to describe a wide range of
wines from semisweet to medium-dry. Abbuoti
(It.): a dish from ABCD
award:
an American award, based on Japanese management systems, given by restaurants
to employees who go above and beyond in their work to encourage them to
excel in their work. Abertam:
sheep's milk cheese that has a firm, hard texture and a natural rind that
is yellowish-orange in color. The cheese has a distinctive, strong flavor
and is delicious by itself and useful as a melting cheese. Abertam is made
in the Abondance
(Fr.): firm thick wheel of cow's-milk cheese from the Savoie, a
département in the Aboukir:
a Swiss dessert made of sponge cake and chestnut-alcohol flavored cream. Aboyeur
(Fr.): expediter or announcer; a station in the brigade system.
The aboyeur (means "barker" in French) is the person to whom the orders
from the dining room are given by the waitstaff or, more likely these days,
by the computerized ordering system. This is the role the chef de cuisine
often takes during service (often to the dismay of the staff; most chefs
de cuisine make poor aboyeurs). The aboyeur is responsible for timing the
preparation of a table's order so that all of the various components from
the different stations are completed at exactly the same moment. Abricot
(Fr.): apricot. Abricots
à la Condé
(Fr.): apricots with Kirsch and rice. Abricots
Bourdaloue
(Fr.): apricots with crème frangipane and crumb of
macaroons. Abricots
Châtelaine
(Fr.): apricots with macaroons, crème frangipane,
Kirsch, and Italian meringue. Abricots
Duchesse
(Fr.): apricots with meringue and vanilla ice cream. Abricots
meringués
(Fr.): apricots with rice and meringue. Abrilliantar
(Sp.): to glaze. Abruzzese
(It.): a term used to describe a variety of food products, food
dishes, wines, and liqueurs that come from the Abruzzo region of Abruzzese
sausage:
a dry Italian sausage made from choice cuts of fresh pork that are combined
with natural seasonings and cured with smoke and chili pepper. This meat
can be served as a topping on pizzas, as meat for main dishes, or as an
appetizer. Absinthe
(Fr.): a somewhat bitter, anise flavored liqueur, distilled from
wormwood that is produced with a proof of 136 and an alcohol content of
almost 70%. It is a drink that has been banned in many countries, being
classified as a habitual stimulant. This liqueur has a green color that
becomes a cloudy white when diluted as it is prepared for consumption.
A typical procedure for dilution is to pour the absinthe over a sugar cube
in a strainer and then drip water into the sugar strained solution, which
turns the color from green to cloudy white. Abura
age
(Jap.): thin deep-fried tofu. Always douse with boiling water
before using to remove excess oil from the surface. Used as an ingredient
in soups, simmered dishes, inarizushi, and takikomi gohan.
Seasoned, thin deep-fried tofu is available canned and packaged especially
for inarizushi. ACA:
Academy of Culinary Arts. The Acacia
(Fr.): the acacia tree, the blossoms of which are used for making
fritters; also honey made from the blossom. Acadian
rappie pie
( Açai
berry:
this fruit is small, round, dark purple in color, and very similar in appearance
to a blueberry. Native to the Amazon rainforests of Acajou
(Fr.): cashew nut. Accarrexiau
(It.): a lavish dish of Acceglio:
cow's milk cheese from Acciuga;
pl. acciughe (It.): anchovies. Acciughe
con peperoni e noci
(It.): salad with anchovy, red pepper and walnut. Accosciare
(It.): to truss meat or poultry for roasting on a spit or grilling. Acedera
(Sp.): vinegar. Aceite
(Sp.): oil. Aceite
de olivo
(Sp.): olive oil. Aceite
girasol
(Sp.): sunflower oil. Aceitunas
(Sp.): olives. Acerbo
(It.): sour; unripe; harsh. Acerola:
a very sweet, ruby-red fruit that is much like a small cherry. It grows
mainly in the Acesulfame-K:
an artificial sweetener that contains no calories and is most often used
for cooking or baking, since it retains its sweetness when heated. Commercial
food products such as candies and imitation dairy products will often use
this sweetener as a low calorie alternative for sugar. It can become bitter
tasting when consumed in large quantities. It is also known as Ace-K. Acetic
acid:
All wines contain acetic acid or vinegar, normally the amount is quite
small, somewhere between .03%-.06%, and not noticeable to taste or smell.
Once wines reach .07% to just under .10%, a sweet, sour vinegary smell
and taste becomes noticeable. At
low levels, acetic acid can enhance the flavor of a wine, while at higher
levels - over 0.1% - this flavor can dominate, and flaw the wine. Acetic
acid is also the odor and sharp sour taste that is noticeable in vinegar,
which is produced from dilute solutions of alcohol. Aceto
(It.): vinegar. Aceto
balsamico
(It.): balsamic vinegar; the best quality is called "aceto balsamico
tradizionale." Sweet & sour vinegar aged in wooden barrels. Aceto
di fragole
(It.): strawberry vinegar. Aceto
di mele
(It.): apple vinegar. Aceto
di pesche
(It.): peach vinegar. ACF:
American Culinary Federation. The Culinary Institute of America
is the only school authorized to administer the ACF master chef certification
exam. Achar:
very spicy relish from the cuisines of Achiote
seed:
see Annato Seed. Acid:
An essential component of wine, that preserves it, enlivens, shapes its
flavors, and helps prolong its aftertaste. There
are four major kinds of acids - tartaric, malic, lactic, and citric - found
in wine. Acid contributes to the crispness and longevity of a wine, particularly
white wine. Acid is identifiable by the crisp, sharp character it imparts
to a wine. Acidic:
A term used to describe wines whose total acid is so high that they taste
tart or sour and have a sharp edge on the palate. Acidulate:
to give a dish or liquid a slightly acidic, tart or piquant taste by adding
lemon juice, vinegar or unripened fruit juice. For example, acidulate fresh
cream by adding lemon juice to produce sour cream. Acidulated
water:
a mixture of water and a small amount of vinegar or lemon juice, used to
purify or prevent discoloration in meats and vegetables. Acini
di pepe
(It.): “peppercorns," referring culinarily to tiny peppercorn-shaped
pasta. Achatine:
land snail, or escargot, imported from Acorda
(Port.): bread soup. Vegetables or shellfish are added to thick
rustic bread to create a 'dry' soup. Acorn:
fruit of the oak tree. Acquacotta
(It.): vegetable soup, usually spiced with peppers and thickened
with bread, sometimes containing egg and cheese. A dish typical of coastal Active
dry yeast:
used as a leavening agent in breads and other baked goods. Tiny dehydrated
granules of yeast that are in a dormant phase until they are exposed to
water. Active dry yeast is sold in small packages or in bulk. Addition
(Fr.): bill. Additives:
any natural or synthetic material, other than the basic raw ingredients,
used in the production of a food item to enhance the final product. Any
substance that may affect the characteristics of any food, including those
used in the production, processing, treatment, packaging, transportation
or storage of food. Adelost
blue:
a blue cheese variety that originated in Adjika
(Rus.): a very spicy tomato sauce with garlic. Traditional sauce
to grilled meat or poultry. Adjust
seasoning:
to taste the dish before serving to determine the need for salt, herbs,
or other seasonings. Adobado:
paste or sauce made from chilies, vinegar, and other seasonings. Used as
a seasoning for meats. Adulterated
food:
food that has been contaminated to the point that it is considered unfit
for human consumption. Advocaat:
a beverage traditionally served in the Adzuki
beans:
small reddish brown beans. Aemono
(Jap.): dressed food. Aerate:
to pass dry ingredients through a fine-mesh sifter so large pieces can
be removed. The process also incorporates air to make ingredients like
flour, lighter. Sifting dry ingredients aerates them while distributing
small amounts of chemical leaveners or dry seasoning evenly through
the mixture. Use sifters, sieves or tamis to both aerate and sift. Aeration:
The process of letting a wine 'breathe' in the open air or the swirling
of wine in a glass. It's questionable
whether aerating bottled wines, usually reds, improves their quality, as
aeration can soften young, tannic wines, but fatigue older ones. Afelia (Greek,
Cypr.): lean pork, cubed and browned in olive oil, then simmered
in white wine with coriander seeds and seasoning until the meat is tender. Affamé
(Fr.): starving. Affettati
(It.): cold cuts, sliced meats. Affetati
di Selvaggina
(It.): antipasto of cold cuts of game. Affetato
misto
(It.): antipasto of assortment of cured meats. Affidelice
au Chablis:
In many ways, l'Affidélice au Chablis is similar to Epoisses. Its
origin is Affinage
(Fr.): process of aging cheese. Affiné
(Fr.): aged, as with cheese. Affogato
(It.): steamed. Affogato
al caffè (It.):
vanilla ice cream with chocolate and hot espresso. Affriander
(Fr.): to give a dish a more appetizing appearance by garnishing
it. Affriter
(Fr.): the seasoning of a pan. This can be achieved by rubbing it
with salt or by heating a little bit of oil in the pan and then drying
it with a cloth. Affumicato
(It.): smoked. African
horned cucumber:
see Kiwano (melon). African
horned melon:
see Kiwano (melon). Afternoon
tea:
light snack comprised of delicate sandwiches and small sweets served with
tea or sherry. Aftertaste:
The taste or flavors that linger in the mouth after tasting or swallowing
wine. Also known as a wine's finish, this flavor can be buttery, oaky,
spicy, tart or bitter. The aftertaste
or finish is one of the most important factors in judging a wine's character
or quality. Some say
great wines have rich, long, complex aftertastes. Aftertastes
may also be harsh, hot, soft, lingering, short, smooth, tannic or non-existent. AFWS: Agar,
also known as “agar-agar” or “kanten”: a vegetable gelatin made from various
kinds of algae or seaweed. The algae are collected, bleached and dried.
Then the gelatin substance is extracted with water and made into flakes,
granules, powder or strips, which are brittle when, dry. Primarily used
as a thickening agent. It is an excellent substitute for gelatin (an animal
product). Agedashi
(Jap.): dish of deep fried tofu. Agemono
(Jap.): deep-frying. Age
statement:
this gives the age of the youngest component of whisky. Note that maturation
stops at bottling so both the year and the age may be significant. A 12-year-old
whisky bottled 4 years ago is still a 12-year-old, not a 16-year-old though
different years may occasionally be quoted. Agglassato
(It.): Sicilian dish of braised beef. Aggressive:
A wine described as unpleasantly harsh in taste or texture, usually due
to high levels of tannin or acid. Agilio
(It.): see Aglio. Aginares
me hortarika
(Greek): artichokes with vegetables. Aging
(1): the process of storing raw meat at a temperature of 34 to 36 degrees
Fahrenheit (O to 1 degree Celsius) for a period of time to activate certain
enzymes that break down tough connective tissues and increase tenderness. Aging
(2): slow subtle completion of fermentation usually in large wooden barrels
or glass lined vats. Agiter
(Fr.): to stir. Aglianico:
one of the higher-quality red wine grapes found in southern Aglio
(It.): garlic. Aglio
e olio
(It.): lit. garlic and (olive) oil, a quick sauce for spaghetti
of olive oil and sautéed garlic, sometimes with peperoncino
and/or parsley. Aglio
rosso di Sulmona
(It.): an unusual variety of garlic - considered one of the best
in Agneau
(de lait)
(Fr.): lamb (young, milk-fed). Agneau
au four Agneau
chilindron
(Fr.): sauté of lamb with potatoes and garlic, specialty
of the Basque country. Agneau
de Paulliac
(Fr.): breed of lamb from the southwest. Agnelet
(Fr.): baby milk-fed lamb. Agnelle
(Fr.): ewe lamb. Agnello
(It.): lamb. Agnello
alle erbe selvatiche (It.):
lamb with wild herbs. Agnello
da latte (It.):
spring lamb. Agnello
in crosta di spinaci (It.):
lamb in a spinach crust. Agnes
Sorel
(Fr.): a garnish made of mushrooms, chicken, and pickled tongue
named after the mistress of King Charles VII of Agnolotti (It.):
a small half-moon shaped filled pasta (pasta ripiena), specialty from Agone
(It.): twite shad. Fresh water shad, the best of which come from Agresto
(It.): unfermented juice of wine grapes, used as a condiment. Agretto (It.):
grassy spring vegetable of northern Agrinion
olive:
a large Greek olive with light green coloring that contains soft-textured,
delicately flavored meat. It is brine-cured so it may also have a slightly
salty flavor. It is often served as an hors d'oeuvre or a complement to
pastas or salads. Agrodolce
(It.): sweet and sour. Agrumato
(It.): In Abruzzo, on the Agrume(s)
(Fr.): citrus fruit(s). Aguacate
(Sp.): avocado. Aguardiente
(Sp.): a fiery transparent spirit. See Grappa. Aguglia
(It.): garfish. Needlefish, usually grilled or stewed. Ahi (Jap.):
yellow tuna used for sushi. Ahumado
(Sp.): smoked. Ahumar
(Sp.): to smoke foods. For example, pescado ahumado means smoked
fish. Aïado (Fr.):
roast lamb shoulder stuffed with parsley, chervil, and garlic. Ai
ferri
(It.): any food cooked over an open fire. Ai
gamberetti
(It.): with shrimp. Ai
gamberi
(It.): with prawn. Aiglefin
(Fr.): aigrefin, églefin: small fresh haddock, a type of
cod. Aïgo
bouido
(Fr.): also: Soupe Provençale. Garlic soup, served with oil,
over slices of bread; a specialty of the Aïgo
saou
(Fr.): water-salt in Provençal; a fish soup that includes,
of course, water and salt, plus a mixture of small white fish, onions,
potatoes, tomatoes, garlic, herbs, and olive oil; specialty of the Provence. Aigre
(Fr.): bitter; sour. Aigre-doux
(Fr.): sweet and sour. Aigrelette
(Fr.): sauce: a sort of tart sauce. Aiguillette
(Fr.): a long, thin slice of poultry, meat, or fish. Also, top part
of beef rump. Aiguillette
baronne
(Fr.) (Butch.): cap of rump (beef). Aiguillette
rumsteak
(Fr.) (Butch.): rump tail (beef). Ail (Fr.):
garlic. Aile
(Fr.): wing of poultry or game bird. Aile
et cuisse
(Fr.): used to describe white breast meat (aile) and dark thigh
meat (cuisse), usually of chicken. Ailerons
(Fr.): wings. Ailerons
au beurre à la purée de marrons (Fr.): chicken
wings in butter with chestnut puree. This dish is called “Ailerons de Dindonneau
à la Purée de Marrons” when turkey wings are used instead
of chicken wings. Ailerons
farcis (Fr.): stuffed wings. Ailerons
farcis et grillés (Fr.): stuffed and grilled
wings. Aillade
(Fr.): garlic sauce; also, dishes based on garlic. Aillade
de veau
(Fr.): stewed veal with garlic. Specialty of the Aillé
(Fr.): with garlic. Aillet
(Fr.): shoot of mild winter baby garlic, a specialty of the Poitou-Charentes
region along the Atlantic coast. AIM:
Académie Internationale de Management. AIM
was established in 1992 on the initiative of affiliated members of The
Cornell Hotel Society – one of the most prestigious American University
Foundations. The School is also proud to be the very first Hotel Management
establishment in continental Aimable
(Fr.): term to describe a pleasant, well-balanced wine. Aïoli,
ailloli
(Fr.): garlic mayonnaise. Also, salt cod, hard-cooked eggs, boiled
snails, and vegetables served with garlic mayonnaise; specialty of the Air
cells:
these cells are the millions of tiny pockets found inside most baked products.
Known technically as the "crumb", these air cells are trapped inside the
webbing of starch and protein. Airelle
(Fr.): wild cranberry. Air
pump:
type of corkscrew. This works on the principle of forcing air between
the space in the bottle of wine between the cork and the wine. As you pump
the device, air pressure forces the cork out of the bottle. Advantages:
none we can think of. Disadvantages: requires pumping action to force air.
Some wine experts believe that forcing air into the wine bottle is not
good for the wine. Aisy
cendré
(Fr.): thick disc of cow's-milk cheese, washed with eau-de-vie and
patted with wood ashes; also called cendre d'aisy: a specialty of Aitchbone
(Butch.): refers to the back section of the pelvic bone on an animal
with the other end being the hip bone. It is often removed from beef, pork,
and lamb before the surrounding meat is cooked, in order for the meat to
cook more evenly. Aiuto
cuoco
(It.): lit. “help cook”; cook’s assistant. Ajada
(It.): garlic, walnut, and breadcrumb sauce. Aji (singular
form): is what the Peruvians call chili peppers. The species in particular
is capsicum baccatum. Aji
Pebre
(Sp.): green hot chili sauce. Ajo
(Sp.): garlic. Ajonjoli
(Sp.): sesame. Akvavit:
a clear Danish spirit closely resembles vodka and whose name means 'water
of life'. Also: aquavit. À
la; Au; Aux
(Fr.): lit.: "in the manner of." À
la banquière
(Fr.): a garnish used for chicken, calf's sweetbreads, vol-au-vent.
It is composed of quenelles, mushrooms, thin slivers of truffles and sauce
banquière. À
la Basquaise
(Fr.): Basque style; usually with ham or tomatoes or red peppers. À
la Beauharnais
(Fr.): a method of preparing small cuts of meat, mainly tournedos.
The garnish consists of small artichoke hearts with Bearnaise sauce, with
a puree of tarragon added to it, and little potato balls. À
la Bigoudène
(Fr.): in the style of Bigouden, a province in À
la bohémienne
(Fr.): gypsy style; with rice, tomatoes, onions, sweet peppers,
and paprika, in various combinations. À
la boulangère
(Fr.): in the style of the baker's wife; meat or poultry baked or
braised with onions and potatoes. À
la bourgeoise
(Fr.): with carrots, onions, braised lettuce, celery and bacon. À
la Bourguignonne
(Fr.): food cooked in a red wine sauce with small onions, mushrooms and
diced bacon. À
la Bretonne
(Fr.): in the style of À
la broche
(Fr.): cooked over a flame on a skewer. À
la Campagne
(Fr.): country-style. À
la carte
(Fr.): refers to menu items that are priced separately and offered
to the diner as separate items. Dishes, which are charged for individually,
selected from a restaurant's full list of offerings. Alaccia
Africana
(It.): round sardine-like fish of the À
la Cévenole
(Fr.): À
la Châtelaine
(Fr.): elaborate
garnish of artichoke hearts and chestnut purée, braised lettuce,
and sautéed potatoes. À
la Creole
(Fr.): dishes prepared with tomatoes, green peppers and onions as
important ingredients. À
la croque au sel
(Fr.): served
raw, with a small bowl of coarse salt for seasoning; tiny purple artichokes
and cherry tomatoes are served this way. À
la cuillière (Fr.): to
be eaten with a spoon. À
la Daumont
(Fr.): a large fish garnished with quenelles, roe, mushrooms, and
crayfish, served with Nantua sauce. À
la dauphinoise
(Fr.): to cook something 'à la Dauphinoise' means to bake
it in a slow oven with cream and garlic. A gratin dauphinoise is a classic
dish of thinly sliced potatoes cooked in this way - with garlic, cream,
milk, butter and often gruyère cheese - rich, but very delicious!
Serve it as an accompaniment to meat or vegetable dishes. À
la diable
(Fr.): “deviled” or in the “devil's style”, usually served with
a very sharp and hot seasoning. À
la Dubarry
(Fr.): garnished with cauliflower shaped into balls, coated with
Mornay sauce, and glazed with chateau potatoes. À
la Duxelles (Fr.):
a thick pâté of chopped mushrooms cooked with onion and thyme.
Duxelles is used as a stuffing or garnish and in the preparation of various
dishes. Traditionally used in Beef Wellington. À
la Florentine
(Fr.): refers to dishes served on a bed of spinach and topped with Mornay
sauce. À
la Grecque
(Fr.): in the Greek manner. The term describes vegetables cooked
in a mixture of oil and vinegar, or lemon juice, with seasoning added.
Serve cold or chilled. À
la King:
refers to a dish made of a béchamel sauce combined with mushrooms,
pimentos, and green and red peppers. Chopped meat is often added such as
chicken or turkey. The resulting dish is then called chicken a la king
or turkey a la king. À
l’Alsacienne
(Fr.): in the style of Alalunga
(It.): Albacore tuna, which is cooked in the same way as tuna, often
canned either in olive oil or water. Mostly found in Sicilian waters. À
la Lyonnaise
(Fr.): describes various dishes, usually sautéed, characterized
by the use of chopped onions, cooked in butter until golden, and often
finished off in vinegar and sprinkled with chopped parsley. À
la marinière
(Fr.): a method of preparing shellfish and other seafood, especially
mussels, by cooking them in white wine, usually with onions or shallots. À
la maître d’hôtel (Fr.):
with a yellow butter sauce consisting of lemon juice, parsley, salt and
pepper. À
la meunière
(Fr.): a method of cooking that can be used for all types of fish.
It usually means the fish is coated in seasoned flour, fried in butter,
and served with more melted butter and the addition of a squeeze of lemon
juice and a few freshly chopped herbs. Traditionally, whole trout and fillets
of sole are cooked in this manner. À
la minute
(Fr.): made to order. À
la mode
(Fr.): term meaning ''in the manner of'', referring to the way in
which a dish is prepared. It is often used in the À
la mode
de À
l’ancienne
(Fr.): in the old style. À
l’Anglaise
(Fr.): English style, plainly cooked, served with a bit butter,
pepper and salt. À
la Normande
(Fr.): a method used to describe various dishes based on the cooking
of À
la Provençale
(Fr.): a dish prepared with olive oil, garlic and chopped parsley. À
l’Ardennaise
(Fr.): in the style of the À
l’Argenteuil
(Fr.): a dish prepared with asparagus. À
l’ariegeoise (Fr.):
a name given to various dishes almost all of which include the following
ingredients as garnish: green cabbage and pickled pork, and sometimes kidney
beans. À
l’Arlésienne
(Fr.): in the style of À
la royale
(Fr.): usually poached fish or poultry in a velouté
sauce, with truffles. À
la Russe
(Fr.): prepared in the Russian style, when sour cream or red beets
or both are added. Alba:
an important wine town of about 30,000 people situated in the wine-producing
area south of Al-Badingan
(Arab.): eggplant. Albahaca
(Sp.): Basil. Albana:
grown principally in northern Albanesi
(It.): ring-shaped cookies made with wine and olive oil. Albariño
(Sp.): a premium white wine grape grown in the Al
Barolo
(It.): any dish cooked with red wine. Albert:
sauce made with horseradish, butter, flour and cream served with beef dishes. Albese
(It.): prepared with truffles. Albesi
al Barolo
(It.): Piedmontese cookies made with chocolate hazelnuts and Barolo
wine. Albicocca
(It.): apricot. Albicocche
ripiene (It.):
apricots stuffed with amaretti and amaretto. Albóndigas
(Sp.): meatballs, usually served in a tomato sauce. Alborelle
(It.): bleaks from the northern Italian lakes, usually grilled. Albuféra:
béchamel sauce with sweet peppers, prepared with chicken stock instead
of milk; classic sauce for poultry. Albume
d’uovo
(It.): egg white. Albumen:
the major protein in egg whites. Al
burro fuso
(It.): with melted butter. Alcachofa (Sp.):
artichoke. Alcachofas
salteadas
(Sp.): sauté artichokes. Al
capone
(It.): with gurnard. Al
carbon
(Sp.): term for a dish relating to grilled or containing meat. Al
cartoccio
(It.): baked in foil. Alchechengi (It.):
cape gooseberries. Alchermes
(It.): a red-colored liqueur made from flowers and spices with a
slightly bitter taste, traditionally used to make zuppa Inglese. Alcohol:
integral component of wine; a natural by-product of fermentation, and one
of the mainstays of perceived flavor. Most wines range from 7% to 14% alcohol
by volume. Al
crema
(It.): with cream. Al
crescione
(It.): with cress. Al
dente:
(It.): pasta that is fully cooked on the outside and slightly underdone
on the inside. The pasta should give slight resistance when bitten into,
but not hard or overly soft. It actually means “firm to the bite”, which
pasta should be when cooked. Al
dragoncello
(It.): with taragon. Ale:
a type of beer, sometimes referred to as English beer, made from fermented
barley malt and hops. It has a stronger and slightly bitterer taste than
most beers. A dark malted beer, lighter and paler than stout, buttery,
soft but noticeable fruitiness, minimal hop bitterness. Aleatico:
a red member of the Alei
dafna
(Isr.): bay leaves. À
l’Espagnole
(Fr.): used to describe several ways of preparing food inspired
by Spanish cuisine, usually with tomatoes, sweet peppers, onion and garlic,
and fried in olive oil. Alessandri:
Italian-type salami of American origin. Alette
di pollo (It.):
chicken wings. Alette
di pollo ripiene (It.):
stuffed chicken wings. Alfalfa:
fine stringy fibrous sprouts, grown for salads and sandwiches. Al
forno:
(It.): term describing a dish cooked in the oven. Alfredo
(It.): a pasta sauce originally consisting of butter, cream, and
the finest Parmesan available. Modern versions add garlic, peas, and less
expensive Parmesan. All of these will make fine sauces, but nothing can
compare to the original version. Al
fresco
(It.): outdoors, referring to a meal taken outdoors. Algue(s):
edible seaweed. Alici
(It.): anchovies, often served fresh. Alici
farcite in scapece
(It.): antipasto of stuffed anchovies. Alici
frite e marinate
(It.): antipasto of fried and marinated anchovies. Aligot
(Fr.): mashed potatoes with tomme (the fresh curds used in making
Cantal cheese) and garlic; specialty of the Aligote:
Burgundian white-wine grape. Usually a medium-bodied, crisp, dry wine with
spicy character. Alimentari
(It.): a grocery store where you can purchase most basic Italian
food items you might need. Alisier,
alizier:
eau-de-vie with the taste of bitter almonds, made with the wild red serviceberries
that grow in the forests of Alla
bava (It.):
any dish in which cheese is melted into thin strands. Alla
Bolognese
(It.): outside Alla
Bordolese
(It.): bordelaise. Alla
boscaiola (It.):
"woodsman's style." Pasta sauce made with wild mushrooms, tomato and fried
eggplant. Alla
brace (It.):
grilled over an open fire or coals. Alla
carbonara (It.):
a sauce typically paired with spaghetti in the region of All’agliata
(It.): any dish or condiment made with crushed garlic, bread and
vinegar. All’aglio
(It.): with garlic. Alla
Gricia
(It.): this sauce is the "white" version of amatriciana,
another All’agro
(It.): with olive oil and lemon. Alla
Maître d’Hôtel
(It.): with parsley and lemon juice. Alla
senape
(It.): with mustard. All’amatriciana
(It.): (for pasta) with tomatoes, pecorino and guanciale. Alla
puttanesca
(It.): puttanesca sauce - usually served with spaghetti - originated
in the Isle of Ischia, near All’aragosto
(It.): with spiny lobster. All’aretina
(It.): Arezzo-style; typically contains duck, ham, vegetables, and nutmeg. All’astice
(It.): with lobster. Alle
acciughe
(It.): with anchovy. Alle
erbe
(It.): with herbs. Allemande
(Fr.): lit.: “German”. A sauce made of Velout (usually veal), a
liaison (egg yolk) and lemon juice. Alle
mandorle
(It.): with almond. Alle
nociole
(It.): with hazelnut. Alley:
an area containing everything servers need to service their customers:
order-entry terminal, soda fountain, glasses, plates, etc. Allgauer
Emmentaler:
traditional, creamery, hard cheese made from cow's milk. It has a wheel
shape with smooth, waxed, natural rind. It is used as a table cheese, but
is also good for melting and grilling. This German cheese is sweet, fruity
with holes of the size of walnuts. It is less expensive than the Swiss
original. Alligator:
this meat is lean and mild and people say it tastes like a combination
of pork, chicken, and rabbit. The best meat comes from the tail. Allioli (Sp.):
a popular sauce in Allodole (It.):
larks. Alloro,
foglia di –
(It.): bay leaf. Alpino:
Italian-type salami of American origin. All-purpose
flour:
wheat flour milled from hard wheat or a blend of soft and hard wheat. Used
in homes for some yeast breads, quick breads, cakes, cookies, pastries
and noodles. All-purpose flour may be bleached or unbleached. Both may
be enriched with four vitamins (niacin, riboflavin, folic acid, and thiamin)
and iron. Allspice:
the dried, unripe berry of a small evergreen tree. It is available ground
or in seed form, and used in a variety of dishes such as pickles, casseroles,
cakes and puddings. Also known as Jamaica Pepper or Pimienta Dulce. The
flavor suggests a combination of cinnamon, cloves & nutmeg, hence the
term allspice. Allumette
(Fr.): match; puff pastry strips; also fried matchstick potatoes. All-You-Care-To-Eat:
in this system customers are permitted access to a dining/serving area
and can eat as much as they care to for the prepaid rate. Almarene
(It.): morellos; kentish cherries. Almejas
(Sp.): clams. Almejas
a la marinera
(Sp.): clams in white wine, garlic, onion and parsley sauce. Almendras
(Sp.): almonds. Almondigas
(Fil.): pork with vermicelli. Almond
paste:
a sweet paste made from finely ground blanched almonds mixed with powdered
sugar and enough glucose or syrup to bind it together. Almuerzo
(Sp.): traditionally a midmorning meal that is often used as a translation
for "lunch." A
lo pobre
(Sp.): served with fried onions and an egg. Alose
(Fr.): allis shad, a medium to large river herring plentiful in
the Alose
grillée (Fr.): grilled and marinated alose,
served with beurre Maître d’Hôtel, anchovy-butter or béarnaise
sauce. In the original recipe the fish is served with sautéd garden
sorrel in cream. Alouette
(Fr.): lark. Alouettes
du père Philippe
(Fr.): larks with potatoes. Alouettes
à la Piémontaise
(Fr.): larks with polenta. Aloyau
(Fr.): loin area of beef; beef sirloin, butcher's cut that includes
the rump and contre-filet. Al
pastor:
a term used in Spanish and Italian referring to a dish cooked in the style
of shepherd cooking, usually over a grill or spit. Alpine
trout:
see Char. Al
salmon
(It.): with salmon. Al-Sultan
(Arab. Libyan.): chicken with rice and vegetable soup. Al
tartufo
(It.): with truffler. Alto Älplermagronen:
Swiss specialty of macaroni, potatoes, onions, cheese, cream. Alu
( Al
vapor
(Sp.): steamed. Alvarinho:
low-yielding, high-quality white wine grape grown in Portugal's Vinho
Verde, as well as in Spain's Galicia region, where it's called Albariño.
Although reasonably productive, these grapes are so thick skinned that
only a small amount of juice can be extracted from them. Alvarinho grapes
can produce creamy, rich wines with complex flavors of apricots, peaches,
and citrus. Although Alvarinho wines are some of the most expensive and
highly prized white wines in both Alzàvola (It.):
teal (wild duck). Am
( Amabile
(It.): describes wines that are medium-sweet. Amabile wines are
usually less sweet than those labeled dolce but sweeter than abboccato. Ama-ebi
(Jap.): sweet shrimp, usually served raw. Amande
(Fr.): almond. Amande
de mer
(Fr.): smooth-shelled shellfish, three times as big as a cockle,
with a sweet, almost almond flavor. Also called dog-cockle. Amandine
(Fr.): with almonds. Amaranth
flour:
Milled from amaranth seeds, it combines well with other flours for smooth-textured
quick breads. It has an assertive flavor and especially complements savory
breads or pastries. Its lack of gluten means it must be combined with wheat
flour in yeast breads. Amareno (It.):
morello. Morellos are also used to make maraschino. Amaretti
(It.): almond cookies much like a macaroon. Amaretto:
a liqueur with a slightly bitter almond flavor, made from apricot pits. Amaro
(It.): used to describe wines that are bitter or very dry. The words
amarognolo or ammandorlato, which denote a bitter, toasted-almond flavor,
are considered more flattering. Amarognolo
(It.): see Amaro. Amarone:
A powerful, hearty dry red wine from Amatriciana
(It.): a pasta sauce, originally from the town of Amazu
shoga
(Jap.): pickled ginger, sliced thin. It is used to garnish many
Japanese dishes especially sushi. Amba
(Isr.): spicy mango pickle sauce, typically available at all falafel
stands. Ambert:
goat's milk cheeses are rare in Ambiance
(Fr.): hotel or restaurants atmosphere and setting or overall impression
and mood created. Ambroisie
(Fr.): ambrosia. Ambrosia:
a dessert of chilled fruits combined with coconut. Ambrosia
melon:
this looks and tastes like a cantaloupe, but the flesh is a brighter
orange. Amburghese
(It.): hamburger. Amchoor:
sour, unripe mangoes that are dried and sold in slices and powder. Its
primary use is in Indian cooking, giving foods a sweet/sour flavor. Ameijoas
à bulhão pata
(Port.): venus clams cooked in white wine and fish stock,
with olive oil, garlic, moutarde de Dijon, and fresh coriander. Amer:
bitter; as in unsweetened chocolate. Américaine,
Amoricaine:
sauce of white wine, American
breakfast:
a restaurant term that usually consists of eggs, juice, bacon or sausage,
toast or hashbrowns. Americano:
a shot or two of espresso that has been poured into a glass filled with
hot water. American
oak:
used primarily for aging Cabernet, Merlot and Zinfandel, this alternative
to French oak is becoming increasingly popular for making wine aging barrels.
Marked by distinct vanilla, dill and cedar notes. Used
occasionally for Pinot Noir and Chardonnay. American
Viticultural Area (AVA):
in the Amer
Picon:
this is a bitter French apéritif that's usually served with water
and a sweetener, or sometimes mixed with beer. AMF:
anhydrous milkfat. See Clarified butter. Ami
du Chambertin:
friend of Chambertin wine; moist and buttery short cylinder of cow's milk
cheese with a rust-colored rind, made near the Amino
acid (biol.):
the basic molecular component of proteins, one of the essential dietary
components. Ammandorlato
(It.): see Amaro. Ammiscato
(It.): mixed; alludes to an assortment of pasta shapes usually added
to bean soup. Ammogghio
(It.): Sicilian mixed topping of herbs, garlic and olive oil for
fish. Amontillado:
a dry, rather full-bodied style of sherry from Amorosi
(It.): elongated, tubular, twisted pasta. Amor
polenta
(It.): cornmeal cake typical of Amourette(s)
(Fr.): spinal bone marrow of calf or ox. Deep-fried or cooked and
served with a béchamel à la crème sauce. Amourettes
et cervelles
(Fr.): spinal bone marrow and brains. Amourettes
Tosca
(Fr.): spinal bone marrow with crawfish tails. Ampelography:
the study and identification of grape varieties. Amplouada
(Fr.): see Anchoïade. Amuse-bouche
or amuse-gueule
(Fr.): amuse the mouth; appetizer. Anacardi (It.):
cashew nuts. Anadama
bread:
a yeast bread made with flour, cornmeal and molasses. The bread originated
in Anaerobic
bacteria (biol.):
bacteria that do not require oxygen to function. Anago
(Jap.): term to describe conger eel that has been broiled and then
glazed with a sweet sauce and served as sushi tane. Anago cannot be served
raw and thus, it is cooked. It is best when warm as it begins to loose
its flavor when it cools. Ana-kyu-maki
(Jap.): conger eel-and-cucumber rolls. Ananas
(Fr., It.): pineapple. Ananas
condé
(Fr.): pineapple with rice. Ananas
à la Parisienne
(Fr.): pineapple savarin. Anatra (It.):
duck, also anitra. The wild variety, masaro, is preferred for its
flavor, but domestic ducks are raised as a market variety. Ducks are stewed,
roasted, or braised, the breasts often grilled or sautéed. Anatra
all’arancia (It.):
duck with orange sauce. Anatra
al torchio (It.):
pressed duck. Anatra
all’uva (It.):
braised duck with grapes. Anatra
caramellata (It.):
duck coated in caramel. Anatra
col pien
(It.): Venetian stuffed duck. Anatra
laccata al miele (It.):
honey glazed duck. Anatra
mutra (It.):
musk. Anatra
novella (It.):
young duck. Anatra
selvatica (It.):
wild duck (masaro). Anca
di pollo (It.):
chicken thigh. Ancas
de rana
(Sp.): frog’s legs. Anchellini
(It.): Sicilian ravioli stuffed with meat and fried. Anchoas
(Sp.): anchovies. Anchoïade
(Fr.): sauce that is a blend of olive oil, anchovies, and garlic,
usually served with raw vegetables; specialty of the Anchois
(de collioure)
(Fr.): anchovy (prized salt-cured anchovy from Collioure, a port
town near the Spanish border of the Anchovy:
small
bright-silver fish that swim in schools. Waters: Anchois
aux poivrons
(Fr.): anchovies in red peppers; cold hors d’oeuvre. Andalouse
sauce:
mayonnaise mixed with tomato puree and pimiento. Andouille
(Fr.): large smoked chitterling (tripe) sausage, usually served
cold. The sausage is dried and smoked, then boiled or steamed to finish
cooking. Andouille sausage is used regularly in Creole cooking, but it
is popular in French cooking as well. The Creole version of this sausage
is much spicier than those made in Andouillette
(Fr.): small chitterling (tripe) sausage, usually served grilled. Anelli
(It.): small pasta rings. Anelli
di calamari fritti
(It.): fried squid rings. Aneth
(Fr.): dill. Aneto (It.):
dill. Not a very popular herb in Anfrishsauer
( Ange
à cheval
(Fr.): angel on horseback; grilled bacon-wrapped oyster. Angel
food cake:
a type of sponge cake made with egg whites that are beaten until stiff. Angel
hair pasta:
see Capelli d'Angelo. Angelica:
licorice flavored stalks from these plants are candied and used primarily
in pastry making. Angelica is also used to flavor liqueurs. Angels
on horseback:
see Anges à cheval. Anges
à cheval
(Fr.): also: huîtres en brochette. An hors d’oeuvre of oysters
wrapped in bacon that are broiled, baked or grilled and served on buttered
toast points. Anglerfish:
see Monkfish. Angostura
bitters:
a skillfully blended aromatic preparation of gentian flowers in combination
with a variety of vegetable coloring matter. Made with the same ingredients
since 1824. Anguille
(au vert)
(Fr.): eel (poached in herb sauce). Anguille
à la poulette
(Fr.): eel with onions and mushrooms. Anguille
à la Provençale
(Fr.): eel with olive oil, onions, tomatoes, white wine, parsley
and garlic. Anguille
au vin blanc et paprika
(Fr.): eel in white wine with paprika. Anguille
meunière
(Fr.): fried eel in butter. Anguille
tartare
(Fr.): fried eel with tartare sauce. Angular:
opposite meaning to round, soft or supple - the total effect of dominant,
tart edged flavors and tastes in many young, dry wines. Angulas
(Sp.): baby eels. Anguria
(It.): watermelon. Anice
(It.): anise. Animelle (It.):
sweetbreads, from the thymus glands of a calf or lamb, usually sautéed
or grilled, often chopped up and used in pastas as a filling. Animelle
d’agnello (It.):
lamb sweetbreads. Animelle
di vitello (It.):
calf sweetbreads. Anis
(Fr.): anise or aniseed. Anise
basil:
type of basil used in Anise
étoilé
(Fr.): star anise; also called badiane. Anisette:
a fragrant liqueur with a sharp licorice flavor, made from anise seeds. Anitho
(It.): dill. Anitra
(It.): see Anatra. Ankimo
(Jap.): monkfish liver. Anko-nabe
(Jap.): monkfish stew. Anna
potatoes:
a potato pancake made of thin slices of potato which are assembled in concentric
circles and cooked with liberal amounts of butter. The cake is then baked
until crisp and golden brown. Annatto:
rusty red dried seed, which colors cooking oil a bright orange and imparts
a delicate flavor. The pulp is processed to produce a commercial dying
agent while the seeds are dried and made into a rust colored paste that
is often used for coloring foods such as rice, smoked fish, butter, or
cheese. Annoncer
(Fr.): to announce (call out orders). Anolini
di cappone
(It.): filled pasta (pasta ripiena) in capon stock. Anolini
in brodo
(It.): filled pasta (pasta ripiena) in stock. Anolini
ristretto
(It.): consommé. Anolino
(It.): a filled pasta traditionally prepared in Ansonica
costa dell'argentario:
Ansonica is an alternative name for the Sicilian white grape: Inzolia which
is used particularly to make Maremma in Antelope:
they are related to goats, but the meat resembles strongly flavored venison. Anthotiro:
a soft, white creamy cheese of Greek origin. Anticucho
(Sp.): brochette or shish kebab. Antipasti
al carello (It.):
hors d’oeuvre trolley. Antipasto
(It.): snacks served before a meal. These are dishes to peak one's
appetite, not quench it. This may consist of one or more dishes of all
types of food. Common elements of an antipasto table are cured meats and
salamis, olives, marinated vegetables, and cheese. Antipasto literally
means "before the pasta”. Antipasto
all'Italiana
(It.): prosciutto, salami, and a few pickled vegetables.
Also, when you make it at home or dine in a fancy Italian restaurant: a
combination of bressaiola della Valtellina, prosciutto di Antipasto
assortito (It.):
mixed hors d’oeuvre. Antipasto
di pesce (It.):
seafood hors d’oeuvre. Antipasto
rustico (It.):
farmhouse hors d’oeuvre. Anvein
(It.): see Anolino. AOC
(Fr.): see Appellation d'Origine Contrôlée. Aojiso
(Jap.): green perilla. A typical herb in Japanese cuisine, perilla
has a distinct flavor, and is rich in carotene, vitamin C, and iron. Select
leaves that are fragrant and have a fresh green color. Perilla is used
chopped as a seasoning in chilled tofu, as a garnish with salads
and sashimi, and in deep-fried dishes. Aonori (Jap.):
green nori seaweed flakes. Made from a different variety of nori
than the type used for sushi, this product has a blue-green tint
and a distinctive fragrance. It is sprinkled on okonomiyaki. Ao
noriko (Jap.):
seasoning made from dried seaweed. Aoyagi (Jap.):
yellow round clam. Apéritif
(Fr.): an alcoholic before-dinner drink that stimulates the appetite,
usually somewhat sweet or mildly bitter. Traditional French examples include
kir, Lillet and both sweet and dry vermouth. Apicius:
Apicius was a name applied to three celebrated Roman epicures, the first
of whom lived during the Republic; the second of whom, Marcus Gavius Apicius,
lived under the early Empire; the third of whom, probably no relation,
was the late 4th or early 5th century author of the one surviving Roman
cookbook. The
famous "Apicius," M. Gavius Apicius, fed his pigs with dried figs and slaughtered
them by means of overdoses of honeyed wine. If it is true that he had his
geese force-fed with dried figs and honey in order to enlarge their livers,
this would indicate that the origins of foie gras are Greco-Roman, not
French. This
Apicius invented various dishes and sauces in which refined delicacy was
taken to eccentric extremes. Apicius is said to have written two books
on cuisine, one (De condituriis) devoted to garum and other sauces, both
fresh and fermented. The second one was aimed at the patron more than his
cook, since it must have included more complicated recipes, to judge from
the elaborate dishes denoted Apiciani ("in the style of Apicius") in the
late 4th-century recipe repertory that we do have. In such "Apician" cuisine,
complicated preparation were combined with rare ingredients like "a pinch
of silphium," an herb from Libya that is now actually extinct, pepper and
cassia (cinnamon), which came from India in the Red Sea trade that was
also bringing frankincense. This Greek-derived luxury cuisine of the ancient
world kept itself as remote as possible from the commonplace cooking of
fresh, salted and dried local ingredients, used according to the season.
The remnants of Apicius' cookbook might possibly form the nucleus of the
later one that has survived. The
well-known collection of Roman recipes for cooking that has been alluded
to, in ten very brief little books, entitled De re coquinaria, ("The Art
of Cooking") is of later date, the late 4th or early 5th century CE, written
in a debased Latin that the epicure would have not approved and is conventionally
attributed to one otherwise unknown "Caelius Apicius." It shows that, like
most of the sophisticated luxuries in Roman culture, Roman haute cuisine
was founded on Greek originals. The
ten books are divided like modern cookbooks: Epimeles
- The Chef Sarcoptes
- Meats Cepuros
- From the garden Pandecter
- Various dishes Ospreos
- Peas, beans, lentils, chickpeas, etc. Aeropetes
- Fowl Polyteles
- Fowl Tetrapus
- Quadrupeds Thalassa
- Seafood Halieus
- Fish Apio (Sp.):
celery. A
point
(Fr.): cooked medium rare. Appam
( Appareil
(Fr.): a prepared mixture of ingredients used alone or as an ingredient
in another preparation. Appassire
(It.): to sauté vegetables. Appearance:
this refers to a wine’s clarity, not the color. Appellation
(Fr.): defines the area where a wine's grapes were grown. Appellation
d'Origine Contrôlée (AOC)
(Fr.): specific definition of a particular cheese, butter, fruit,
wine, or poultry - once passed down from generation to generation now recognized
by law - regulating the animal breed or variety of fruit, the zone of production,
production techniques, composition of the product, its physical characteristics,
and its specific attributes. The AOC system, the French system of appellations,
originated in Appenzeller:
Swiss cheese with strong taste and aroma. Appetizer:
light foods served before a meal. These may be hot or cold, plated or served
as finger food. Appiattire
(It.): a flat plate or the preparation of a meat by flattening it
with a kitchen mallet. Apple
brandy:
see Calvados. Apple
brown Betty:
a dessert with layers of apples and buttered crumbs or oats and spices.
The dessert was first mentioned in print in 1864, but the origin of the
name is unknown. Apple
butter:
to make your own: bring 2 cups sliced apples, 1/4 cup sugar, and 1/4 cup
apple juice or cider to a boil, then simmer gently for one hour, stirring
occasionally. Remove from heat, add 1/2 teaspoon cinnamon, then mix in
a blender or food processor until smooth. Apple
cider vinegar:
made from fermented apples, this fruity vinegar is inexpensive and tangy.
While it's not the best choice for vinaigrettes or delicate sauces, it
works well in chutneys, hearty stews, and marinades. It's also used to
make pickles, though it will darken light-colored fruits and vegetables. Apple
crumble:
desert made from cooking apples, self-raising flour, granulated sugar,
demerara sugar and butter. Apple
corer:
instrument to remove the core from apples. Apple
jelly:
easy to make, well-flavored jelly, delicious on hot, buttered scones or
pancakes. Ingredients: apples, cloves, sugar and water. The secret lies
in the long, slow cooking which extracts the maximum amount of pectin -the
setting agent-from the fruit. Apple
pie spice:
to make your own: 4 parts cinnamon + 2 parts nutmeg + 1 part cardamom,
all ground. Applesauce:
a cooked puree of apples, sugar and sometimes spices, such as cinnamon. Appley:
refers to smell or aroma of a wine, usually with additional descriptives.
Some Chardonnays are associated with a full, fruity, clean smell described
as "Ripe apples". "Fresh Apples" similarly is used for some types of Riesling.
However, "green apple" is almost always used for wines made from barely
ripe or underripe grapes. "Stale apples" applies almost exclusively to
flawed wine exhibiting first stage oxidation. Apribottiglia
(It.): bottle opener (not a corkscrew). Apricot
rugalach
(Jew.): cookies filled with apricot jam and chopped pecans. Aprilia
DOC:
DOC zone that is south and slightly east of Apron
(Fr.): a fish from the Rhône river, related to perch. Aquaculture:
the cultivation or farm raising of fish or shellfish. Aquavit:
see Akvavit. Arabica:
"Coffee Arabica" is the species name assigned to the coffee tree by European
botanist Linnaeus while categorizing the flora of the Arachide
(huile d'; pâté d')
(Fr.): peanut (oil; butter). Arachide oil is a superbly refined pure
vegetable oil, ideal for stir-frying. It is frequently used in Chinese
kitchens, for wokking purposes. It contains no additives and impurities.
A.k.a. groundnut oil. Aragosta
(It.): see Astaco. Araignée
de mer
(Fr.): spider crab. Araka
(Greek): peas, potatoes and dill. Arakas
anixiatikos
(Greek): spring peas. Arame
(Jap.): In Japanese, it means "the rough maiden". It is a social
plant that grows in association with two other seaweeds, hiziki
and ecklonia. Aram
sandwich:
a sandwich formed by spreading a softened lahvosh with cream cheese,
then layering thin slices of sandwich filings, such as meat, cheese, lettuce,
pickle and so on. It is rolled jellyroll style, wrapped tightly in plastic
wrap and refrigerated for several hours. Arancia
(It.): orange (the fruit). Aranciata
(It.): orange drink, orange soda. Araq
(Arab.): anise flavored liqueur from grapes. Arare
(Jap.): crisp rice crackers seasoned with soy sauce. Arayess
(Arab.): lamb sandwich. Arbequina
olive
(Sp.): these are tiny green Spanish olives with a mild, smoky flavor. Arbois:
a large appellation located in the Jura region of eastern Arborea
DOC:
the wine takes its name from that of a small town located in the middle
of a fertile plain facing the Arborio
(It.): This is one of the best-known Italian rice. Originally grown
in the Arbousier
(miel d')
(Fr.): trailing arbutus, small evergreen shrubby tree of the heather
family, also called strawberry tree, ground laurel and madrona tree with
strawberry-like fruit dotted with tiny bumps; (honey of). Used for making
liqueurs, jellies, and jams. Arbroath
smokie (Scot.):
smoked haddock with the backbone still in. Serve grilled, poached, in kedgeree
and soup. Arbroath
toasties
(Scot.): Arbroath is forever associated with smoked haddock, whether
the recipe originated there or not. This dish also uses egg and tasty cheese.
Flakes of smoked haddock are added to a béchamel sauce with egg
yolk and strong, hard, grated cheese. Stiffened egg white is added, the
mixture is spooned on toast and grilled until lightly browned. Arbufas
(It.): Sardinian raisin gingerbread. Arca
di Noè
(It.): "Noah's Arc
en ciel (truite)
(Fr.): rainbow (trout). Arctic
char:
a trout relative, the arctic char is highly prized for its sweetness and
tenderness. It's often roasted
or smoked. Arctic
char:
see Char. Ardi
gasna:
Basque name for sheep's-milk cheese produced in various sized wheels. It
has a firm, hard texture that is perfect for grating and a slightly sweet,
nutty flavor. The cheese is covered with a thick, yellowish rind. Ardi
Gasna may be difficult to find outside of the areas where it is produced. Ardoise
(Fr.): blackboard; bistros often use a blackboard to list specialties
in place of a printed menu. Arem-arem
(Indon.): stuffed rice rolls. Arête
(Fr.): fish bone. Aretini:
see Chianti. Argol:
a natural tartar produced during fermentation that appears as little crystals
in wine vats and sometimes in bottles. Argols can sometimes be found clinging
to a cork when it's extracted. Ariegeoise,
à l’ –
(Fr.): a name given to various dishes almost all of which include
the following ingredients as garnish: green cabbage and pickled pork, and
sometimes kidney beans. Aringa
(It.): herring. Aringa
affumicata (It.):
antipasto of smoked herring. Aringhe
fresche marinate (It.):
antipasto of fresh marinated herring. Arinto:
cultivated in Arista
(It.): pork roast, traditionally roasted on a spit with rosemary,
thyme, and garlic. Arista
alla Fiorentina
(It.): traditional dish from Aristology:
the science of dining. Armelin
(It.): apricot. Armoniche
(It.): ridged pasta shapes that resemble small harmonicas. Arm
roast
(Butch.): this is just a butcher's blade away from the shoulder
roast, and the main difference between the two is that the arm roast has
a round bone in it and is slightly tenderer. You can use this for a pot
roast, or cut it up for stew meat, but it's too tough to cook with dry
heat. A steak cut from this roast is called an arm steak. A.k.a. arm pot
roast, arm chuck roast, chuck arm roast, round bone pot roast, round bone
roast. Arm
steak
(Butch.): this is a steak cut from an arm roast. It's too
tough to grill or broil, but it's very tasty if you braise it. A.k.a. arm
chuck steak, arm Swiss steak, round bone steak, and round bone Swiss steak. Arnaki
fricassee
(Greek): lamb with vegetables. Arneis:
a white wine grape grown in the Piedmont area of Arni
(Greek, Cypr.): lamb. Aroma:
usually refers to the particular scent of the grape in the wine. Commonly
means the wine's total smell, including changes that occurred from oak
aging or in the bottle. Aromate:
aromatic herb, vegetable, or flavoring. Aromatic:
refers to the distinctive spicy character of certain grape varieties -
Gewürztraminer, Arômes
à la gêne
(Fr.): generic name for a variety of tangy, lactic cheeses of the
Lyon area that have been steeped in gêne, or dry marc, the
dried grape skins left after grapes are pressed for wine. Can be of cow's
milk, goat's milk, or a mixture. Aromi
(It.): a general term for herbs like rosemary, thyme, basil, and
bay leaves used in Italian cooking. Arosé(e)
(Fr.): sprinkled, basted, moistened with liquid. Arpajon:
a town in the Arrabbiata:
Italian in origin, this sauce is considered to be one of the firey or spicier
types of tomato sauces from Arrancini
(It.): croquettes made of savory rice with butter and saffron wrapped
around a filling e.g. meat and tomatoes, chicken liver and tomatoes, mozzarella
cheese and tomatoes or ham and peas, and then fried. Also: Arrancini di
Riso. Arrière
coupe pistol
(Fr.) (Butch.): hindquarter pistola cut (beef). Arrière
droit huit côtes
(Fr.) (Butch.): straight cut hindquarter 8 ribs (beef). Arrière
droit trois côtes
(Fr.) (Butch.): hindquarter 3 ribs (beef). Arrière
traité huit côtes
(Fr.) (Butch.): hindquarter pistola cut 8 ribs (beef). Arrosticini (It.):
skewers of roast sheep meat. Arrosto (It.):
roast. Arrosto
di agnello (It.):
roast lamb. Arrosto
di maiale (It.):
roast pork. Arrosto
di maiale con arrance e mele (It.):
traditional dish from Arrosto
di manzo arrotolato e farcito (It.):
rolled and stuffed roast beef. Arrosto
di vitello in crosta (It.):
roast veal in a pastry crust. Arrotolato
di vitello (It.):
rolled veal. Arrowroot:
Maranta arundinacea, a starch similar in appearance and qualities
as corn starch and potato starch. Arrowroot is extracted from rhizomes
and was historically used by American Indians to heal arrow wounds, hence
the name. Arroz (Sp.):
rice. Arroz
a la Cubana
(Sp.): rice with fried eggs and banana fritters. Arroz
a la Valenciana
(Sp.): rice with seafood. Arroz
con pollo
(Sp.): rice with chicken; this is a dish made with rice, chicken,
tomatoes, green peppers, seasonings and sometimes saffron. Arroz
de galinha à Portuguesa
(Port.): Rice dish with chicken, lard, green en red pepper, garlic,
coriander and black olives. Arroz
de marisco
(Port.): rice with seafood. One of the most delicious dishes in Arroz
de Polvo
(Port.):
this
dish is made of octopus pieces cooked in tomatoes and onions and it's served
in a white rice bed. You can also try the octopus rice with red wine (Arroz
de Polvo com Vinho Tinto). Arroz
doce
(Port.): sweet rice. Arroz
negro
(Sp.): rice cooked in fish stock with squid ink, squid, shrimp,
fish, garlic and peppers; often served with a separate bowl of garlic mayonnaise. Arsella (It.):
small wedge shell clam, usually consumed on the half shell, raw. Arselta (It.):
cockle (Genovese). Arsumà
(It.): wine-flavored egg custard, from Artichaut
(Fr.): (violet) artichoke (small purple) (camus) snub-nosed. Artichauts
à la Barigoule
(Fr.): in original form, artichokes cooked with mushrooms and oil;
also, artichoke stuffed with ham, onion, and garlic, browned in oil with
onions and bacon, then cooked in water or white wine; specialty of the
Provence. Artichauts
à la Périgourdine
(Fr.): artichokes with cream sauce and truffles. Artichauts
à la Provençale
(Fr.): stewed artichokes with olive oil, pepper, salt, garlic and
spring onions. Artichauts
Toulousaine
(Fr.): artichoke basis with truffle, foie gras, béchamel,
asparagus tips, chicken kidneys and white wine. Artichoke:
a name shared by three unrelated plants: the globe artichoke, Jerusalem
artichoke and Chinese (or Japanese) artichoke. It is the bud of a large
plant from the thistle family and has tough, petal shaped leaves. They
are available year-round, with the peak season March through May. Buy deep
green, heavy for their size artichokes with a tight leaf formation. Art
of Cooking:
see Apicius. Arugula:
see Rucola. Asadero
(Mex.): white cheese made from cow’s milk. Asado
(Sp.): a roast; a barbecue. Asador
(Sp.): a restaurant that specializes in roasted meats. Asafetida:
a spice used in Asbach
Uralt Brandy:
a famous brand from Ascè
(It.): hamburger. Ascescence:
term used to mark the presence of acetic acid and ethyl acetate. Can be
detected by sweet and sour, sometimes-vinegary smell and taste together
with a sharp feeling in the mouth. Asciutto
(It.): when used to describe still wines, this means "very dry." Ashkenazi
charoset
(Jew.): the most basic form of an Ashkenazi charoset recipe consists
of walnuts, sweet wine, cinnamon, honey, and apples. It is usually served
at Pesach (Passover). Ashkenazi
pastry
(Jew.): i.e. knishes, strudels and piroshki. Asiago:
Cow’s cheese from Asino,
Asina
(It.): donkey, rarely cooked today, but if so, stewed. Asparagi
(It.): asparagus. Both white and green varieties are available across Asparagi
di Altedo
(It.): green asparagus. Asparagi
di Bassano
(It.): white asparagus. Asparagi
alla Milanese
(It.): asparagus with Parmesan, butter and fried egg. Asparagi
alla parmigiana
(It.): asparagus with Parmesan and butter. Asparagi
selvatici
(It.): wild asparagus. Asparagus:
asparagus has a wonderfully distinctive flavor and a meaty texture. It's
often served as a side dish, after being steamed or briefly boiled. Better
cooks insist that it be peeled first, but many people skip this step in
case of green asparagus. There's a purple variety, but it turns green when
it's cooked and so loses its novelty. White asparagus, on the other hand,
is more tender than green, but more expensive, and has to be peeled. Aspartame:
a high intensity sweetener with the trade name Nutrasweet. This is approximate
180 times sweeter sucrose. Essentially calorie free as small quantities
were used. If bought at the grocery stores as Equal it is mixed with dextrose
and maltodextrin. Asperge
(Fr.): see Asparagus. Asperge
(violette) (Fr.): asparagus (purple-tipped asparagus, a specialty
of the Côte-d'Azur). Aspergeade
(Fr.): asparagus sauce with asparagus tips, egg yolk, mustard, lemon,
salt, tomato and chives. Asperges
à la Milanaise
(Fr.): asparagus with butter and Parmesan. Asperges
Mornay
(Fr.): asparagus with béchamel sauce and Parmesan, au
gratin. Asperges
Polonaise
(Fr.): asparagus with hard-boiled egg (yoke), parsley, butter and
breadcrumb. Aspic:
a jelly made from stock, fumet, wine, or fruit juices used to mold dishes.
These preparations are often elaborately decorated for use on buffets.
Both savory and sweet foods are set in aspic. Cubes of aspic are a common
garnish to fine pâtés and foie gras. Aspic
de homard
(Fr.): lobster in aspic, with truffle, mayonnaise, ravigote, vegetable
salad and green salad. Aspic
de volaille Toulousaine
(Fr.): poultry in aspic, with truffle, parfait de foie gras, chicken
kidneys, asparagus tips. Aspic
di gamberetti (It.):
antipasto of shrimps in aspic. Aspic
di verdure (It.):
antipasto of vegetables in aspic. Asprinio
di Aversa:
see Aversa Asprinio. Assaggi (It.):
little taster or small portions. Assaggio
(It.): a taste or a morsel of food. Assaisonné
(Fr.): seasoned; seasoned with. Assiette
anglaise
(Fr.): assorted cold meats, usually served as a first course. Assiette
composée
(Fr.): mixed platter. Assiette
de pêcheur
(Fr.): assorted fish platter. Association
des Maîtres Cuisiniers de France
(Fr.): “Master Chef of The
Master Chefs of Assoifé
(Fr.): parched, thirsty. Assorti(e)
(Fr.): assorted. Astaco
(It.): lobster, also astice or aragosta (spiny Mediterranean rock
lobster), usually grilled or sautéed, mostly found off the coast
of Astice
(It.): see Astaco. Astice
Americana
(It.): lobster with tomato sauce. Astice
alla Newburg
(It.): lobster with cream sauce. Astringent:
descriptive of a rough, harsh, puckery taste and feel in the mouth, usually
from tannin or high acidity that red wines, and a few whites have. When
the harshness stands out the wine is considered astringent. Atalanta
olive:
this is a muddy-green Greek olive with soft flesh. Ataraxia
(Greek): ataraxia is the experience of optimal, enduring pleasure.
Ataraxia is a concept associated with Epicurean philosophy. Ataraxia is
also described as tranquility, imperturbability (i.e., 'peace of
mind'), the goal of most Hellenistic philosophies. In general, Hellenistic
philosophy recommended that the individual, in order to attain happiness,
attempt to manage only what was for him personally manageable, his own
character and thoughts. Man must become self-sufficient and not rely on
anyone or anything outside himself for his well-being. Also, he must adopt
an attitude toward external events which will result in attaining ataraxia.
See also Epicurus. Atlantic
oyster:
also called Eastern oyster, this species has a thick, elongated shell that
ranges from 2 to 5 inches across. It's found along the Atlantic seaboard
and the Atta
( Attack:
the initial impact of a wine. Attelet:
kitchen accessory in the shape of a long pin or a little skewer with a
top in the shape of an ornament such as an eagle or a flower. Attorta
(It.): coiled cake typical of Atum
com tomatada
(Port.): tuna in tomato sauce. Atún
(Sp.): tuna. Atzem
pilaf
(Greek): pilaf with lamb, onion and tomatoes. Au
(Fr.): with. See also Au
bain Marie
(Fr.): water bath cooking, in a double boiler or a double saucepan.
An upper pan where you cook food, is nested in a lower pan of boiling water.
The food stays at the same temperature as the steam condensing under it. Aubergine
(Fr.): eggplant. Aubergines
à la Bordelaise
(Fr.): sautéd eggplant with breadcrumb, shallots and parsley. Aubergine
à la Napolitaine
(Fr.): slices of eggplant with condensed tomato sauce and Parmesan
cheese. Aubergines
au gratin
(Fr.): stuffed eggplant with shallots, mushrooms, breadcrumb, tomato
sauce and parsley. Aubique
noire
(Fr.): see Brown Turkey. Aubisque
Pyrenees:
the cheese is made from the mixture of ewe's and cow's milk, the proportions
of which vary according to season and availability. The flavor is mild
and smooth. Generally, the higher the percentage of cow's milk, the softer
the flavor. The affinage takes two months. Au
charbon de bois
(Fr.): charcoal-grilled. Aude:
a large département in Au
froid négatif
(Fr.): stored (at a temperature) below 0°C. Au
gratin
(Fr.): topped with cheese or breadcrumbs, then browned in oven or
salamander. Au
gratin oven:
enclosure with hinged door mounted on top of a broiler. Also called finishing
oven. Au
guéridon
(Fr.): prepared at your table. Auguste
Escoffier:
see Escoffier. Au
jus
(Fr.): meat served in its own natural juices, not with a gravy. Au
lait
(Fr.): a beverage, such as coffee, made or served with milk. Auld
Reekie
(Scot.): see Cock-a-Leekie Soup. Aulx
(Fr.): plural of ail (garlic). Aumônière
(Fr.): beggar's purse; thin crêpe, filled and tied like a
bundle. Au
naturel
(Fr.): food prepared or cooked to resemble its natural state as
much as possible, or in other words, food plainly done. Aurore
(It.): sauces that have (just a little) tomato puree or concasse
added to it. Auslese
( Austere:
usually used in description of relatively hard, high acid wines that usually
lack depth and roundness. Often said of young wines that may soften a bit
with age. Term sometimes applied to wines made from noble grape varieties
grown in cool climates or harvested too early in the season. Autocuiseur
(Fr.): pressure cooker, usually with time clock and thermostat. Autun:
this fermier cheese has a fine texture and is made from cow's milk. The
flavor is rich, refined, and rounded, with a hint of acidity. It has a
soft, white pâté and a natural rind. Auvergnat(e)
(Fr.): in the style of the Auvernat:
a variety of vine, native of Aux
(Fr.): with. See also Auxerrois:
a grape varietal (unrelated to Auxerrois Blanc), used in the production
of red wines, originating in the Auxey-Duresses
AC:
a minor wine-producing appellation centered around the Avant
capa
(Fr.) (Butch.): forequarter 5 ribs with flank (beef). Avant
droit cinq côtes
(Fr.) (Butch.): forequarter 5 ribs (beef). Avanzi
(It.): leftovers. Aveline
(Fr.): hazelnut or filbert, better known as noisette. Avemarie
(It.): literally "Hail Marys"; a small pasta for soup, named after
and resembling the beads in a rosary. Ave
Palta
(Sp.): chicken and avocado sandwich. Avga
kayiana
(Greek): eggs with tomatoes, green peppers and feta cheese. Avgolemono
soup
(Greek, Cypr.): egg and lemon soup, or mixture used as a
sauce or a soup base. Avial
( Avocado
ai gamberetti (It.):
antipasto of avocado with shrimps. Avocanaise
(Fr.): avocado sauce with avocado, garlic, white vinegar, tarragon
and olive oil. Avocat
(Fr.): avocado. Avoine
(Fr.): oat. Avoucanado
(Fr.): Kind of tapenade, made from avocado, black olives,
anchovy, olive oil, lemon and garlic. Nice amuse-bouche. Awabi:
see Abalone. Awkward:
describes a wine with poor structure - one that is clumsy or out of balance. Awwamaat
(Arab.): Lebanese doughnuts Axoa:
a dish of ground veal, onions, and the local fresh chilies, piment d'Espelette;
specialty of the Basque and Gascogne regions. Ayam
(Indon.): chicken. Ayam
bakar (Indon.):
grilled chicken. Ayam
goreng
(Indon.): Ayam
lapis (Indon.):
chicken wings. Ayam
panggang kecap (Indon.):
barbecued chicken in sweet soy sauce. Ayam
panggang klaten (Indon.):
chicken in aromatic nut sauce. Ayu
(Jap.): aroma fish. Japanese fishermen tie knots around the necks
of cormorants (black seabirds) and have them dive and catch these exquisite
fish. They're very sweet and delicate. Azafran
(Sp.): saffron. Azienda
agricola
(It.): an estate or a farm where wine is produced as a main activity. Azu
(Rus.): second dish, with beef, pork or lamb. Azucar
(Sp.): sugar. Azucarillo
(Sp.): a Spanish sweetmeat consisting of flour, sugar, and rose-water. Azuki
(Jap.): sweetened red or black beans. Azyme,
pain:
unleavened bread; matzo; pit(t)a. Azzurro,
pesce –
(It.): "blue fish", including many of the stronger tasting, darker-fleshed
fish, such as acciuga, aringa, pesce spada, sgombro, and tonno. |