Dictionary of


Dictionary of

International Food and Cooking
Terms from A to Z

Second Edition

Charles Sinclair

A & C Black London

Alyson Cole, Eri Eguchi, Magda Hughes, Sarah Lusznat,
Diane Nicholls, Helen Szirtes, Maureen Teulier

Katy McAdam, Joel Adams, Heather Bateman, Emma Harris

First edition published 1998
as International Dictionary of Food and Cooking
Reprinted 1999
Second edition published 2004
as A Cook’s Dictionary
This paperback edition published 2005

A & C Black Publishers Ltd
37 Soho Square, London W1D 3QZ

© Charles Sinclair 1998
© Bloomsbury Publishing Plc 2004
© A & C Black Publishers Ltd 2005

All rights reserved. No part of this publication may be reproduced in any form
or by any means without the prior written permission of the publishers.

A CIP record for this book is available from the British Library.

eISBN-13: 978-1-4081-0218-3

1 3 5 7 9 8 6 4 2

A & C Black uses paper produced with elemental chlorine-free pulp,
harvested from managed sustainable forests.

Text processed and typeset by A & C Black
Printed and bound in Italy by Legoprint

The language of English cuisine is unusual in that it uses many words of foreign origin, often
in their original spelling. The purpose of this dictionary is to give short definitions of these
words so that both the practising chef and the amateur enthusiast, the gastronome and the
student may quickly determine the meaning. It is not a recipe book or a repertoire, but it
does give the ingredients of classic and well-known dishes, together with a brief summary of
the cooking processes. A picture of a chef’s hat indicates dishes that the professional or
amateur cook could, after a little experimentation, roughly reproduce.

As in all dictionaries, the compiler has had to be selective in the words chosen for inclusion.
Even so, the dictionary lists over 24,000 words, of which very few are not in current use
somewhere in the English-speaking world. Some entries have been included for historical
reasons and the browser will find much of interest. Classic dishes, ingredients, cooking
processes, cooking implements and equipment, descriptions of function and details of
service are included as well as scientific, botanical, medical, technological, hygienic and
nutritional terms. Many single words appertaining to the catering industry from the countries
of the European Union are translated, and the dictionary is of use in translating menu items
not included. Drinks, wines and spirits are not included except where they are used as
flavourings in food and food preparation.

Order of entries
All words are listed in strict alphabetical order, ignoring spaces or hyphens. Thus
comes after and after . Numbers come before letters, so E-numbers
such as and come before and . Accented characters are
assumed to follow the unaccented characters which they resemble. Thus comes before or
, for example.

Verbs are listed as and , for example.

The names of many items in the French repertoire have been taken over wholesale into the
English language. For example, is known as , often
retaining the French acute accent, and for this reason – and to avoid making the entries too
repetitious – this type of entry is listed in reverse order of the words in the dictionary. Thus
would appear under the heading ; other examples are
and . Similar examples occur with whole classes of French
names such as (butter), (garnish), , (soup), ,
etc. Phrases from French and other European languages beginning with , , , , etc.
are also listed in reverse order:

France An unglazed earthenware cooking pot in two symmetrical halves which
when put together resembles a ball with two flat sides and a long handle. Used for
cooking chestnuts and vegetables without water either in the oven or on top of the stove.
Can be shaken and turned over for even cooking. Kidneys or poussins, split,
flattened, grilled and served with sauce diable
France Strongly flavoured with a selection of Worcestershire and Tabasco
sauces, mustard, cayenne pepper and vinegar. Also called
England, France A reduction of chopped shallots, white wine, vinegar,
cayenne pepper and mignonette pepper simmered with demi-glace, strained and
seasoned. Served with fried or grilled fish or meat. Also called
France see
Mexico, Spain Devilled, hot and spicy
France Cheese-flavoured croûtons Christmas crackers

Regional and national dishes
The country or region of origin of words or phrases, if important or not obvious from the
definition, is given immediately after the entry. Where a dish is of some regional origin within
a country, the region will usually be indicated in the text, whereas the name of the country
will be given after the entry:

England A shortcrust pastry incorporating an amount of dried vine fruits
equal in weight to the fat, often used for meat or bird pies (NOTE: Figgy is the West
Country term for dried vine fruits)

Similarly, where a country is contained within a larger grouping such as Central Europe or
West Africa, the text will indicate the country of origin. This style is only used where there
are relatively few entries for the country. An exception is made for the original four kingdoms
which made up the British Isles: these are treated as separate countries, i.e. England,
Scotland, Wales and Ireland.

Terms from French and other cuisines which are also used in English cookery are labelled
England, France, for example.

In some of the entries, outline recipes are given together with quantities of key ingredients.
The usual method of giving quantities is to give the relative proportions by weight in brackets
after the list of ingredients. Thus for example is defined as ‘Flour, butter,
caster sugar and eggs (2:1:3:5) made up…’ This could be 4 oz of flour, 2 oz of butter, 6 oz
of caster sugar and 5 eggs (recalling that a standard egg weighs 2 oz or 60g), or alternatively
in metric measure, 24g of flour, 12g of butter and 36g of caster sugar to each egg.

All cooking temperatures are given in °C (degrees centigrade or Celsius). Equivalents in other
units (°F or gas mark) can be found in any reasonable recipe book.

The transliterations used from the Greek, Russian, Southeast Asian, Chinese, etc. languages
are those adopted in the English translations of the original dishes and terms. Different
authorities give different transliterations and, where several are in common use for the same
dish, they are all given in their correct alphabetical order, referring back or forwards to the
main entry. Chinese terms are transliterated in a variety of ways from either Cantonese or
Mandarin according to the source of the entry. Accents indicating tones are not shown for
Chinese transliterations, hence they give only a very rough approximation of the spoken

Every compiler of a dictionary is indebted to so many written sources that it would be
impossible to list them all. Most of the extant dictionaries and encyclopedias of food have
been consulted and many hundreds of cookbooks trawled. Quite a few errors in the
published literature have been spotted and corrected but it is inevitable that some will not
have been detected and it is hoped that correspondents will point these out.

I am eternally indebted to those persons who first inspired me to undertake this work and to
those who have given so freely of their time to correct the spellings and definitions of foreign
terms. In chronological order, these are Gareth Burgess, at that time Head of the Catering
and Hospitality Department of City College, Manchester, whose encouragement and practical
help were given freely when it was most needed, and my agent, Chelsey Fox, whose efforts
on my behalf were most welcome. The publisher of the first edition, Peter Collin, was a tower
of strength and his continuous guidance, help and assistance eased the long path from first
to last draft. Faye Carney, the editor for the second edition, and her staff have been
extremely helpful and Faye Carney in particular has made many suggestions for improving
the dictionary. Lecturing staff and former lecturing staff at the City College, Manchester, in
particular Gordon Fotheringham, Mary Cork and Anthony Fallon, have been unstinting in
giving me the benefit of their knowledge and experience.

I wish to pay tribute to those students and friends at UMIST and from all over the world who
have corrected the entries in their respective mother tongues. Without their help the errors in
this dictionary would have been legion; as it is, the ones that remain are solely my

In alphabetical order of surname, they are:

Norhafizah Abdullah, Lee Abrams, Cornelia Allen, Christine Biermann, Bao-Dong Chen,
Jan Cilliers, George Devarkos, Rosa Maria Dominguez, Tom Dyskowska, Amer El-Hamouz,
Claudia Aguilar Garcia, Vipa Jayranaiwachira, Dilys Jones, Brahim and Mrs H. Khalfaoui,
Jiri Klemes, Claudia Konscaq, Joan and Bjorn Kristiansen, Asher Kyperstock, Gen Larssen,
Nityamo Lian, Emma Marigliano, Ferda Mavituna, David Miller, Gunnar Munksgaard,
Mehdi Nemati, Claire O’Beirne, Severino Pandiella, Megan Sinclair, Amita Sitomurni (Adji),
David Webb

And finally to my good lady bed companion, Pamela Davis, for whose tolerance and support
over the many years that it took to compile, check and type this dictionary I owe an
irredeemable debt of gratitude.

° deg degree centigrade lb pound weight
(Celsius) m metre
cm centimetre mm millimetre
deg degree Fahrenheit oz ounce
e.g. for example spp. species
esp. especially subsp. subspecies (in botanical
f form (in botanical names)
names) var. variety (in botanical
g gram names)
GM gas mark x botanical cross
i.e. that is to say > greater than
kg kilogram < less than

Food.fm Page 1 Thursday, August 19, 2004 7:53 PM

AA See arachidonic acid abalone mushroom Oyster mushroom
AA abalone mushroom

aachar Indonesia, South Asia Shredded abats France Offal, internal organs and other
aachar abats

cabbage and other vegetables. See also acar edible parts of an animal from its extremities
abatte France A thick, broad, double-edged

aahaar Nepal Food

aal Netherlands Eel
knife used to flatten meat
abattis France Poultry offal or giblets

Aal Germany Eel

abattis à la bourguignonne France Poultry
abattis à la bourguignonne

Aalquappe Germany Eel pout

giblets, excluding livers, which are reserved,
Aalsuppe Germany Eel soup

are fried in butter with chopped onions and
aam South Asia Ripe mango

added flour, before being cooked with red
aamchur South Asia A flavouring similar made

wine, stock, bouquet garni and garlic in the
from unripe mango. See also amchoor oven. The mixture is then drained and
aam ka achar South Asia A type of mango placed in a clean pan with fried diced bacon,
aam ka achar

pickle. Halved unripe mangoes are mixed cooked button onions, the raw sliced livers
with fenugreek, turmeric, asafoetida, dried and the strained reduced cooking liquor, and
red chillies and salt, allowed to rest, then finished.
covered with warm mustard oil and kept abattis aux navets France As abattis à la
abattis aux navets

warm until matured. bourguignonne, but omitting red wine from
aara South Asia Wholewheat flour the stock and small turned pieces of turnip

aardappel Netherlands Potato
sautéed in butter added with the other
aardbei Netherlands Strawberry
ingredients at the final stage
abattis chipolata France As abattis à la
abattis chipolata

aarey South Asia A semi-hard, scalded-curd,

rindless cheese similar to Gouda, made in bourguignonne, but with white wine replacing
India from buffalo milk red and with grilled chipolata sausage,
cooked chestnuts and fried diced salt belly of
abacate Portugal Avocado

pork added at the final stage
abacaxi Portugal Pineapple

abattis de volaille aux champignons
abattis de volaille aux champignons

abadejo Spain Fresh codfish

France Poultry giblets are cut in pieces,
abaissage France The process of rolling out

browned in butter, and cooked in a moderate
pastry, etc. oven with flour, stock, seasoning, skinned
abaisse France Thinly rolled out pastry used

tomatoes and bouquet garni for 1 hour.
as a base for other foods Mushrooms are then added and cooking
abaisser France To roll out
continues until everything is tender. The
abalone A bivalve mollusc, Haliotis
cooking liquor is thickened and the dish is
tuberculata, and other species of the genus served with chopped parsley.
abattis printanier France As abattis à la
abattis printanier

Haliotis, found in warm sea water worldwide.
It is larger than the oyster (up to 13 cm). The bourguignonne, but garnished à la
edible part is the foot; the frilly mantle is printanière with the raw livers replacing the
discarded. Abalone may be eaten raw if very diced bacon and button onions
abattoir A slaughter house, a place where live

young, but normally must be tenderized
before being braised or sautéed lightly (less food animals are killed, desanguinated,
than 1 minute). See also blacklip abalone, gutted, skinned and prepared for sale to the
greenlip abalone, paua, ormer, mutton fish. trade
abba Sri Lanka Black mustard seed

Also called sea ormer, sea ear, earshell


Food.fm Page 2 Thursday, August 19, 2004 7:22 PM


abbacchio Italy 1. Milk-fed lamb 2. Young and Worcestershire sauce and brought

unweaned lamb together with beaten egg. This mixture is
abboccato Italy Slightly sweet. Used of wine.
then packed in a tin with a foil cover, and
abborre Sweden Perch
baked in the oven in a bain-marie at 180°C
for an hour. It may then be eaten hot
abbrühen Germany To scald

immediately or, if to be eaten cold, soaked
abbrustolito Italy Toasted

while hot in as much beef stock as it will
Abelmoschus esculentus Botanical name absorb, cooled in the refrigerator, turned out
Okra and sliced.
abelmosk See abelmusk

Aberdeen rowies Scotland A type of croissant
Aberdeen rowies

abelmusk A seed of a plant of the marrow

made from a yeast-raised strong dough in
family, Hibiscus abelmoschus, which has a the manner of puff pastry interleaved with
musk-like flavour. Also called abelmosk butter mixed with a little lard using two triple
Abendessen Germany A light evening meal or

folds, made into rounds, proven a second
supper time and baked at 200°C
Aberdeen Angus A breed of prime, Scottish Aberdeen sausage Scotland A slicing
Aberdeen Angus Aberdeen sausage

beef cattle renowned for the flavour, texture sausage (about 30 cm long by 10 cm
and tenderness of its meat (NOTE: Because of diameter) made from 2 parts minced beef, 1
lax English law, the amount of meat part fat bacon and 1 part fine oatmeal with
advertised as Aberdeen Angus sold, far spices and seasoning. The mixture is
exceeds the number of cattle raised for wrapped in a cloth and boiled. After
slaughter.) unwrapping it is cooled and glazed or coated
Aberdeen buttery Scotland A yeast-raised
Aberdeen buttery

with breadcrumbs. (NOTE: Some sources give
croissant made from a knocked-back strong it as being made from minced mutton.)
flour and water dough, interleaved with a Aberdeen sole Scotland Witch sole, a flatfish
Aberdeen sole

mixture of butter and lard (2:1) with a flour similar to the lemon sole
fat ratio of (4:3) using the rough puff pastry Aberffrau cakes Wales Small cakes made
Aberffrau cakes

method with 3 threefold turns. The dough is from flour, butter and caster sugar (3:2:1)
cut in ovals, allowed to prove and baked at made up by the creaming method, baked for
200°C for 20 to 25 minutes. 15 minutes at 190°C in greased deep scallop
Aberdeen crulla Scotland A sweet, deep- shells and sprinkled with sugar
Aberdeen crulla

fried cake made from a stiff dough of Abernethy biscuit Scotland A Scottish
Abernethy biscuit

creamed butter and sugar, eggs and flour, caraway-flavoured sweet biscuit (NOTE:
rolled into rectangles, each rectangle Named after Dr John Abernethy (1764–
partially cut into three lengths, these plaited, 1831) of Bart’s Hospital.)
deep-fried, drained and sprinkled with sugar Abgesottener Austria An acid-curdled cheese

Aberdeen fillet Scotland A single, lightly
Aberdeen fillet

made from skimmed cows’ milk, cooked to
smoked, unskinned fillet of haddock noted produce a soft, golden yellow, round cheese
for its use in Arnold Bennett omelette. Also weighing between 0.2 and 1 kg. Contains
called smoked fillet 70% water, 10% fat and 16% protein.
Aberdeen nips Scotland Cooked smoked A.B. Goods United States Sweets of the gum,
Aberdeen nips A.B. Goods

haddock and egg yolk, blended into a hot jelly and marshmallow type (NOTE: The origin
béchamel sauce, served on fried bread or of the term is unknown.)
toast and garnished with parsley and paprika abgusht Central Asia An Iranian dish generally

Aberdeen preserved apples Scotland
Aberdeen preserved apples

of browned meat and onions with beans,
Peeled and cored hard eating apples are fruit, vegetables and flavourings, simmered
completely submerged in buttermilk for 2 very slowly for several hours in a slow cooker
days. The apples are then removed, rinsed or otherwise. It may be thick or thin and
and put in a cold sugar syrup made from served as two courses or one. Typical
water, sugar and peeled chopped ginger root flavourings are tomato purée, limu omani,
(16:8:1). The syrup is slowly heated to a turmeric or lemon juice. (NOTE: Literally
simmer and the apples are cooked until just ‘water of the meat’.)
soft. They are then bottled with the syrup and abgushte miveh Central Asia An abgusht
abgushte miveh

ginger and will keep for several months. made with cubed lean lamb or beef stew
About 2 litres of syrup per kg of apples are meat, plus bones if available, simmered in
required. water with a limu omani. After 90 minutes the
Aberdeen roll Scotland Equal quantities of
Aberdeen roll

bones and limu omani are removed and
beef, bacon and onion are minced and onions browned in ghee with turmeric are
mixed with rolled oats (equal to one third the added, together with dried apricots and
weight of the beef), flavoured with mustard peaches and pitted prunes. All are then


Food.fm Page 3 Thursday, August 19, 2004 7:22 PM


simmered for a further 30 minutes. Before apricot halves are placed around the top of a
serving, sugar and lemon juice are added to genoese ring, that has been cooked to the
taste. soft-ball stage and glazed with redcurrant
abi See abiu
jelly. The centre of ring is filled with chopped
abish East Africa An Ethiopian dish of minced
anisette-flavoured jelly.
abricots Bourdaloue France Halved apricots
abricots Bourdaloue

beef fried with chopped onions, garlic,
tomatoes and grated ginger, and brought poached in vanilla-flavoured syrup, placed
together with beaten egg. Turmeric, chopped on frangipane cream, covered with same,
parsley, butter and grated goats’ cheese are sprinkled with crushed macaroons and
added and the mixture used to stuff peppers glazed quickly. The dish may be made up in
or potatoes or the like. a baked pastry flan or a timbale, or contained
abiu A bright yellow, round fruit with white
in a ring of dessert rice or genoise coated
sweet caramel-flavoured flesh from a South with apricot jam.
abricots Colbert France Poached apricots
abricots Colbert

American tree, Pouteria caimito, now grown
commercially in Florida and Australia. It can with the stones removed, filled with dessert
only be used when fully ripe. rice, panéed and deep-fried, and served with
abji l’amid Turkey Potato soup flavoured with
abji l’amid

apricot sauce
lemon juice abricots Condé France Apricots poached in
abricots Condé

abklären Germany To clarify, to clear sugar syrup, arranged on a ring of dessert

abkochen Germany To blanch
rice mixed with diced crystallized fruits
ablémamu West Africa A thickening agent
macerated in kirsch, the whole decorated
from Ghana made by grinding dry-roasted with crystallized fruits and coated with a
maize to a powder kirsch-flavoured apricot syrup
abricots Cussy France The flat side of a soft
abricots Cussy

abóbora Portugal Pumpkin

abodabo Philippines A method of cooking
macaroon covered with a finely cut salpicon
meat by frying pieces with garlic until of fruit mixed with apricot purée, half a
browned then adding a little stock and poached apricot placed on top, the whole
vinegar to make a sauce coated with Italian meringue, dried in the
oven without colour and served with kirsch-
abon Indonesia A method of preserving meat,

in which the meat is cooked in water until it flavoured apricot sauce
abricots gratinés France Halved apricots
abricots gratinés

is tender and all the water has evaporated, at
which point the flesh is shredded and deep- poached in sugar syrup, placed on a 2-cm-
fried until crisp thick layer of sweetened apple purée or
aborinha Portugal Courgette
dessert semolina, covered with royal icing
praline, dredged with icing sugar and placed
aboyeur France The person responsible for

in a moderate oven to colour the praline
shouting out the customer’s order to the
abricots meringués France Halves of
abricots meringués

various kitchen departments (NOTE: Literally
‘barker’.) poached apricot placed on top of a layer of
abraysha kabaub Central Asia A dessert from
abraysha kabaub
dessert rice, covered with meringue and
Afghanistan of lightly beaten eggs. The decorated with same, dredged with icing
beaten eggs (about one egg per person) are sugar, coloured in a warm oven and served
poured through a moving funnel or using the with a garnish of redcurrant and apricot jams
abricots mireille France Peeled and halved
abricots mireille

fingers into hot fat so as to make a lacy open-
textured omelette. This is cooked on both ripe apricots, mixed with skinned apricot
sides, drained, soaked in a lemon-flavoured kernels, sprinkled with sugar and cooled to
heavy sugar syrup, rolled up and cut in 0°C. Prior to serving, sprinkled with kirsch,
slices. covered with vanilla-flavoured whipped
abricot France Apricot
cream and decorated with crystallized
abricots à la parisienne France Halved
abricots à la parisienne

abricots sultane France A ring-baked
abricots sultane

apricots poached in vanilla-flavoured syrup,
cooled, reformed around vanilla ice cream, genoese stuck to a base of short pastry with
placed on a large flat macaroon, covered in a apricot jam, the outside coated and top
cone shape with vanilla-flavoured crème decorated with meringue, baked to a colour,
chantilly and sprinkled with fine hazelnut the centre filled with dessert rice mixed with
praline frangipane cream and chopped pistachios,
abricots à la royale France Halved apricots
abricots à la royale
the filling covered with poached apricots and
poached in vanilla-flavoured syrup, placed in sprinkled with chopped pistachios
abrikoos Netherlands Apricot

tartlet moulds, filled with kirsch-flavoured
abrikos (plural abrikosi) Russia Apricot

jelly and cooled to set. When demoulded, the


e. made into balls. water. version is a sweet-and-sour cold dish made acciughe marinate from suitable whole fish. all’ Italy In the style of Abruzzo. the rice without leaving free water is placed. red chillies and sugar and a fried pounded spice mixture seasoning for at least 4 hours (chillies. turmeric and acciughe ripiene al forno macadamia nuts). fried in oil until acciughe marinate Italy Cleaned and filleted brown. achar. Water and vinegar are to dry out. onions and olives called aachar. garlic. turmeric. South Asia Shredded acar acciughe alla carabiniera Italy Anchovies cabbage. garlic. decorated with slices of acciughe ripiene al forno Italy A dish made onion and chicken and served cold. spring onions and with a filling of chopped herbs. Onions. acacia flower fritters Flower fritters and in which heat is supplied to the food acacia flower fritters acacia gum See gum arabic acacia gum whilst under high vacuum and at a low açafrão Portugal Saffron açafrão temperature to remove the free and açafrão-da-índia Portugal Turmeric açafrão-da-índia combined water acciughe acajou Cashew nut acajou acciughe Italy Salted anchovies (NOTE: The Acanthosicyos horrida Botanical name Nara singular is acciuga. water. whose leaves are used 0 and –5°C is very rapid. all’ acar kuning i. Used for draining oil in spirals from fried food. made by alternating in a jar sweet pickle. The layers and salt are covered with olive oil. chillies. abutilon which the rate of temperature drop between Abutilon esculentum. accartocciato abura-kiri Japan A type of colander which fits abura-kiri inside a receptacle. French beans. water. candlenuts. in a heavy pan with a tight given. accelerated freeze-drying accelerated freeze-drying Freeze-drying in abutilon A plant of the marrow family. skin side out. garlic. side to form pouches which may be stuffed turmeric and ginger accartocciato Italy Twisted or wrapped. thus preventing the in the same way as spinach. sweet peppers and cucumber. containing an assortment of layers of drained anchovies with a mixture of cucumber. laos. Two anchovies are lime leaves to the pounded spice mixture put together like a sandwich. all’ Abruzzese. abschäumen absorption method A method of cooking rice. absorption method cauliflower. onions. parsley. and with shallots. all The exact amount of water needed to cook cut to the size of a quartered French bean. The ‘sandwich’ acarje Burma An appetizer made from a acarje is sprinkled with breadcrumbs and olive oil processed mixture of black-eyed beans and and baked for 10 minutes in a 220°C oven. (NOTE: Rice cooked cucumber last of all. The mixture is cooked in this way is also known as steamed rice. August 19. brown sugar and by deep-frying slices of strained and pressed tomato sauce and mixed with a fried bean curd and splitting them open from one pounded spice mixture of garlic. with a fried spice mixture of pounded fitting lid. Also with capers. Fresh anchovies are nut alici. The finished dish is acar ikan Southeast Asia The Malaysian acar ikan refrigerated until required. and sugar. red chillies and and tomato in vinegar. fried in oil and served with a spicy shrimp sauce with a main dish of food 4 . carrots.) until al dente. with green or red peppers mixed-vegetable dish which can be served abschäumen Germany To skim hot or cold.fm Page 4 Thursday. brown fresh anchovies marinated in olive oil. garlic. green pepper chopped parsley. are fried progressively in oil in the order with the rice. onion. pineapple. ginger for some time then removed to allow the rice and red chillies. brown sugar white of bread soaked in vinegar. ginger.Food. Also called growth of ice crystals which would disrupt raughi the cells and destroy the texture of the food. bay leaves and fillets joined kipper-style. lemon juice. mustard and depend on the rice type. cauliflower and other with potato salad vegetables parboiled in spiced vinegar with acciughe alla contadina Italy Anchovy salad acciughe alla contadina turmeric and left to mature for a week. garlic.) acciughe alla carabiniera acar Indonesia. pine tomatoes added towards the end. abulón Spain Abalone acar timun Malaysia A vegetable pickle made abulón acar timun abura Japan Oil abura from salted and drained cucumber heated abura-age Japan Soya bean pouches made abura-age gently in vinegar. 2004 7:22 PM Abruzzese. carrots. accompaniments Items offered separately accompaniments dried shrimps. achards. nuts or walnuts and olive oil.g. atjar acciughe in salsa verde acciughe in salsa verde Italy Anchovies in acar bening Indonesia A mixed-vegetable acar bening green sauce. The pan is placed on a heat source shallots. Precise proportions and times added progressively. e. acar kuning Southeast Asia A highly spiced Abruzzese. then cooked in vinegar. The with cleaned fresh anchovies with heads and Indonesian version is similar but with the tails off and backbone removed leaving two addition of lemon grass.

It is obtained by two well-known varieties are the Morello and biological oxidation of alcohol in wine.g. West Indian cherry Acer saccharum Botanical name Sugar hydrogen ions when compared with pure maple tree water. originating in Brazil achiote Annatto seed achiote but now grown in the Caribbean and Australia. August 19. roughly 150 times as sweet as acid conditions. used in canned foods. alkalinity acid brilliant green BS A synthetic green acid brilliant green BS acesulfame K See acesulfame potassium acesulfame K acesulfame potassium An artificial acesulfame potassium food colouring which maintains its colour in sweetener. The stability of pickles. acidify. 3 (apple juice) to 7 (neither Pickles prepared with sweetened vinegar acid nor alkaline). it has very low acetosella Italy Wood sorrel acetosella acid levels and is highly appreciated where acha West Africa A hardy cereal plant. mayonnaise. and other fermented beverages. that is acid cherry acesulfame K acetic acid The acid contained in vinegar acetic acid much smaller than the sweet cherry. pH acetoglyceride A fat containing one or more acetoglyceride values greater than 7 refer to alkalis. to To add an acid (e. which contains equal amounts of acescence The slight vinegar smell of wine acescence hydrogen ions (acid forming) and hydroxyl and fortified wine that has undergone some ions (alkali forming).Food. acedera aceite Spain Oil aceite Escoffier gives mustard. Sweetened vinegar aceto-dolce goes from 1 (very acid) through 2 (acidity of (sometimes with honey as the sweetener) 2. lemon juice. saffron. soused herrings. thus giving a much equal to or less than 2. achee with anchovy) See also akee acelga Spain Spinach beet acelga achiar Southeast Asia A bamboo pickle made achiar acepipes variados Portugal Assorted hors acepipes variados from vinegar and young green bamboo d’oeuvres shoots acerola The large dark cherry-like fruit of a acerola Achillea millefolium Botanical name Yarrow tree Malpighia glabra. vegetables. Prunus cerasus. Very few acetic acid side chains instead of the normal food-spoiling organisms will grow at a pH longer-chain fatty acids. See also in wood. Also called in some baking powders acid cherry A cherry. microorganisms associated with rot and acidify. acidity. See also E260 or causing acids to be produced in. etc. sauerkraut. Some believe it to have special also fonio therapeutic and prophylactic properties. 2004 7:22 PM acidless orange accra Caribbean A yeasted doughnut mixture achar Shredded cabbage and other accra achar containing pounded salt cod and chillies. It is 5 . citric and lactic. Benzoic Acetobacter Any of a group of acid is effective at low concentrations. Also called sour cherry. alkali. Very cheap pie cherry acidification The process of adding acids to. Not necessarily unpleasant. This excess causes the acetification particularly through being aged characteristic sour taste response. Also called Brazilian cherry. but more importantly used for the production of vinegar from vinegar or a permitted additive) to a mixture wines and ales by oxidation of alcohol to to reduce its pH to below 7. Grown acetosa Italy Garden sorrel acetosa mainly in Egypt and Brazil. soft drinks and table top sugar substitutes. See also E142 acid calcium phosphate The acid ingredient acid calcium phosphate sucrose. See also acar deep-fried and eaten hot with floats achards France. Barbados acid A substance containing an excess of acid cherry. etc. Also called acetic acid acidulate. lower melting point. chilli pepper and ginger root. to browning in apples. ale the Montmorency. It is the richest natural source of Achras sapota Botanical name Sapodilla achtarmige poliep Netherlands Octopus achtarmige poliep vitamin C. acidification vinegars are made from a chemically produced acetic acid. foods for acetini Italy Pickles acetini preservation – as in pickles. and which at 3. the pH of pure water. It is used in the acidless orange A type of sweet orange rarely acidless orange compounding of shortenings. See also acar aceitunas rellenas Spain Stuffed olives (e. found in Europe or North America. See acha grown.fm Page 5 Thursday. The usual aceto Italy Vinegar aceto acids are acetic.g. and primarily used as a health achtfüssiger Tintenfisch Germany Octopus achtfüssiger Tintenfisch food.5% concentration will ensure the prized for jam making and culinary use. South Asia A macédoine of achards acedera Spain Sorrel vegetables preserved in vinegar with spices. to acidity Acidity is a measure of the strength of acidity aceto balsamico Italy Balsamic vinegar aceto balsamico an acid measured on the scale of pH which aceto-dolce Italy 1. lemon juice). Alexander Dumas aceituna Spain Olive aceituna suggested salt. aceitunas rellenas achee Vegetable used in Caribbean cooking.

viscosity. Also called overheated fat which causes eye and throat succari orange. sharp acido Actinidia deliciosa Botanical name The kiwi acidophilus milk Milk soured with a pure acidophilus milk fruit or Chinese gooseberry activated dough development A method of activated dough development culture of Lactobacillus acidophilus at 37°C to give a lactic acid content of 0. Also called of a meat stuffing. finished with chopped basil and chopped almonds Ädelost A soft to semi-hard Swedish blue Ädelost served over toast with grated Parmesan cheese (NOTE: The name. shaped into balls. cysteine. health value. sautéed with directive. in ackra fritters Caribbean Jamaican deep-fried ackra fritters some cultures fritters made from a mixture of cooked and adas Indonesia. 2004 7:22 PM acido not suitable for processing. improve its properties such as keeping açorda de mariscos Portugal An açorda açorda de mariscos quality. acid potassium tartrate See cream of tartar acid potassium tartrate which modify the properties of the gluten açúcar Portugal Sugar açúcar acidulate. and any available mushroom-steeping ratio to flour). Malaysia Fennel seed adas mashed black-eyed beans with chopped adas cina Indonesia Dill adas cina chillies adas manis Indonesia Dill seed adas manis açorda Portugal Bread soup made from açorda added kit Scotland Sweetened curds. cooking properties. sour. etc. texture. niébé et maïs ackara West Africa A Gambian christening ackara Adamsapfel Germany Pummelo Adamsapfel food made of ground white beans mixed to a adam’s fig Plantain adam’s fig stiff paste with water. flavoured with shellfish and coriander acidity. garlic and water mixed with olive oil and cubed stale bread onto also hatted kit which boiling water is poured until the bread addition France The bill (in a restaurant) addition softens. sponge mixture with added corn flour (1:2 stock. Adam’s needle United States See yucca 2 Adam’s needle deep-fried and served with a tomato.Food. Used as an ingredient added to make it into a main dish. August 19.fm Page 6 Thursday. garlic and chillies. Echino cactus acitron shrimps or pieces of smoked fish may be grandis from Mexico. salt. sweetness. pickled. etc. See also E number Adelaide cake A cake made from a Victoria Adelaide cake chopped garlic for 15 minutes. acorn squash squash stickiness and the like. sweet adaptation The process by which the senses adaptation pepper and onion sauce flavoured with garlic and chillies become less sensitive to and less stimulated ackee Vegetable used in Caribbean cooking. colour. regulation or soaked dried mushrooms. flavour. stability. sugar orange irritation acido Italy Acid. to To acidify acidulate. acini boiled in water until almost cooked then used for soups. acra lamori Caribbean Fried salt-cod fish aderezo Spain Salad dressing acra lamori aderezo cakes adianto Italy Maidenhair fern adianto acrolein The acrid smelling chemical Adiantum capillus-veneris Botanical name acrolein produced from the thermal decomposition of Maidenhair fern 6 . chopped glacé cherries and liquor. bromates. literally ‘cooked cheese made from whole cows’ milk and water’.. It can be garnished with poached additive A substance added to food to additive egg. ackee by particular odours or flavours with See also akee repeated contact. tendency to oxidize or dry acorn squash United States Table queen out. ascorbic acid. soups. Dried acitron A candied cactus. Often seasoned with baking soda or potash and pepper. All additives must be Acorus calamus Botanical name Calamus listed on packaging either by an E number in acqua Italy Water acqua the European Union or by name or both acqua cotta Italy A mushroom soup made acqua cotta unless they are natural materials not from a mixture of varieties of fresh and required to be listed by any law. to açúcar granulado Portugal Granulated sugar açúcar granulado acidulated cream Cream to which lemon acidulated cream adalu West Africa Soaked dried cow peas adalu juice is added in the proportions of 1 to 8 acini Italy Tiny pasta shapes similar to rice. Also called acini de pepe simmered with fresh maize kernels until they acini de pepe See acini acini de pepe begin to disintegrate.6 to 0.8%. boiled with canned plum tomatoes and their juice. See added kit pounded herbs. It speeding up the primary proving of dough by is refreshing and easily digested and adding small quantities of chemicals such as considered to be a health food. Contains 44% water.) 28% fat and 25% protein. is also used of many vegetable cast in large rounds. thus accounting for Ackersalat Germany Lamb’s lettuce Ackersalat acquired tastes and the tolerance of high levels of spices.

i.Food. poultry or fish stew with growths. vinegar about the size of a large thumb above and coconut milk. water below 10°C ærter Denmark Peas ærter and phosphates in chickens. vinegar and seasoning. Phaseolus angularis. resembling small tubers sweet peppers. e. It is skimmed off and æg Denmark Egg æg bottled separately and contains a maximum æggekage Denmark A thick omelette topped of 1% free oleic acid. onion and cinnamon. sieving adobada sauce Mexico A Mexican sauce adobada sauce flour. which produces several Philippines A pork. Served with fufu or mashed yams. 2004 7:22 PM aflatoxin adipic acid See E355 aerate. Mexico Adobada sauce 2. ukasi afang soup West Africa A soup/stew from afang soup with a white hilum. See also anaerobe adulterant A cheaper substance added to adulterant Aeromonas hydrophilia A food poisoning Aeromonas hydrophilia food in order to increase its weight without changing its appearance and thus increase bacterium which will grow at temperatures the profit margin. usually of chicken. and growth and is thus not easily noticed 7 . al Aerobacter Any of a group of bacteria used to grilled over wood or charcoal oxidize alcohol to acetic acid in vinegar adschempilavi North Africa Pickled meat adschempilavi production aerobe The term is applied to microorganisms aerobe stewed with rice aduki bean See adzuki bean aduki bean which require oxygen from the air in order to grow and reproduce.fm Page 7 Thursday. æggekage with fried bacon and served in wedges aflata West Africa Fermented maize flour aflata aegletree fruit Wood apple dough boiled with an equal quantity of water aegletree fruit aemono Japan A highly decorative mixed aemono and used to make kenkey in Ghana aflatoxin A toxin produced by certain moulds aflatoxin salad.e. Also flattened oval-shaped reddish-brown bean called okasi. These are very tasty. mashed tofu or tropical areas.g. to adley Philippines Job’s tears adley a liquid or powder mixture. Also called adobo 1 aerial yam An orange-coloured yam.g. Also dried shrimp. or extenders afang West Africa The leaves of a forest plant. garlic. stockfish. steamed or plunged affogato æbler Denmark Apples æbler affumicare Italy To smoke affumicare æbleskiver Denmark A non-yeasted type of æbleskiver affumicato Italy Smoked affumicato doughnut with a light texture filled with apple afiorata Italy The finest grade of olive oil made afiorata purée and cooked in a special pan with from the cream which rises to the top of the indentations first cold pressing. Some are legal. winkles or other snails. eaten as a vegetable. whisking or beating eggs. azuki bean quantity of chopped afang leaves and æbleflæsk Denmark Fried diced bacon and æbleflæsk waterleaf. consisting of into a cake mixture aerated bread Bread made from dough aerated bread pounded or liquidized garlic. to To add adulterants to food adulterate. aerial yam adobo 1. Asia and the adrak South Asia Ginger adrak Caribbean. The plant is cultivated in Africa. potato yam adriatica. Used of ham or sausage. carbon dioxide without using yeast chocolate. Also called air potato. fish adriatica. or ‘bulbils’. al Italy In the Adriatic style. fried in oil until dry then which has been mechanically mixed with simmered with tomato purée. It contains more sugar than any kind which is simmered with onion. soya sauce. Often grade illness and reduced food absorption served as an appetizer. afang added to chilli powder. from southern Nigeria adzuki bean. The toxin tends to cause low- egg yolk. The pieces of meat are ground. then simmered in white made from layers of sweetened apple purée wine with coriander seeds and seasoning and breadcrumbs which have been fried in until the meat is tender affettato Italy Sliced. by e. the whole being decorated appropriately affogato Italy Poached. to Gnetum africanum. afelia Greece Tender pork. chilli most beans and is sometimes used as pepper. from Japan and China. the sauce. cubed and afelia chopped apples æblekage Denmark An individual dessert æblekage browned in olive oil. It can also be sprouted. adulterate. August 19. confectionery. to To incorporate finely divided air into adipic acid aerate. sugar and powdered dry chillies aerated flour United States Self-raising flour aerated flour or chilli powder. red palm oil and a large called aduki bean. The first crisp-fried before being combined with underground tuber is edible but not used. azuki bean A type of small adzuki bean and Cameroon. used as a pulse or southern Nigeria made with meat or offal of ground into flour. adobo Dioscorea bulbifera. chicken stock. seafood or vegetables dressed with various sauces one which grow on stored grains and nuts in of which is made from miso. affettato butter and mixed with sugar. or beating air used in making tamales.

Always done in afronchemoyle Scotland A form of haggis vegetable oil. 2004 7:22 PM áfonya unless specially tested for. some agaric added to a roux made from sliced onions deadly poisonous browned in butter and flour. all’ seaweed jelly. formed into small Eucheuma or Gracilaria species. The gel has a very chopped wild mushrooms. vegetables at 160°C and meat afronchemoyle consisting of whole eggs. africaine.) lamb. tomato purée. some edible. mixed and stuffed agemono-nabe Japan Pan for deep-frying agemono-nabe into a sheep’s stomach (honeycomb tripe agemono no dogu Japan Agemono-nabe agemono no dogu stomach) and steamed or boiled. Also called trumpeter äggkulor Sweden Egg balls. a meal (colloquial) See also starter garnished with a ring of sweet pepper and agachadiza Spain Snipe agachadiza cooled until set agami South America A popular game bird. agliata. à l’ France In the African style. flavour and tenderness. tomatoes. truffle oil or used instead of gelatine. Used as garnish high melting point and it will only dissolve in for soup.e.fm Page 8 Thursday. cooled. e.Food. used to make inari by stuffing with garnished with aubergines. paprika added Agaricus arvensis Botanical name Horse and stock as required. batter or pané used. then agents to flour to produce a stronger dough bottled agemono Japan Deep-fried food. agaric A family of fungi. butter and paprika.) agar-agar dengan serikaya Southeast Asia A agar-agar dengan serikaya of garlic and oil pounded together agliota Italy A sauce made by pounding garlic agliota sweet sugar and agar-agar jelly served with a type of sweetened egg custard made with with bread and vinegar aglycone An antibacterial agent in olives. stews and Mediterranean region braised dishes. scones and dainty sandwiches served with tea in the mid-afternoon little liver pâté on the base. finely diced soft interior fat of in recipes. pepper and saffron. mushroom áfonya Hungary Blueberries áfonya Agaricus campestris Botanical name Aframomum korarima Botanical name Common field mushroom Ethiopian cardamom agate ware Enamel-lined metal kitchen ware agate ware Aframomum melegueta Botanical name agbono West Africa Ogbono agbono Grains of paradise age Japan 1. The first agerhøne Denmark Partridge agerhøne written record is from 1390 A. In recipes. garlic. Deep-fried tofu. afternoon tea ägg à la Lena Sweden A cocotte dish with a ägg à la Lena biscuits. boiling water. confused with cellophane noodles.g. sometimes balls and rolled in diced truffles. It is most serious Agaricus bisporus Botanical name Cultivated in animal feeds. Japanese gelatine. à l’ pouches. macassar aglio Italy Garlic aglio gum. seasoned.g. sushi rice and flavourings prior to braising in mushrooms and potatoes a mixture of dashi. See also E406 (NOTE: Suitable for aglio e olio Italy Sauce or dressing composed aglio e olio vegetarians. a trimmed poached egg on top and all surrounded with afters United Kingdom The dessert course of afters a sherry-flavoured setting consommé. browned. sugar and salt. (NOTE: Abbreviated to age breadcrumbs. sugar. used in soups. mashed with soft agent made from seaweed of the Gelidum. simmered for 1 to 1½ mushroom hours 8 . August 19. made from hard- äggkulor agar-agar Southeast Asia A natural gelling agar-agar boiled egg yolks. adding oxidizing processed and simmered until smooth. (NOTE: Not to be style lamb made from breast of lamb. They are used to agneau à la hongroise France Hungarian- agneau à la hongroise bulk out cold appetizers. soya sauce and africains France Small dessert biscuits africains sake 2. green sweet pepper. See also agemono African horned melon Kiwano agedofu Japan Fried bean curd African horned melon agedofu African hot sauce Central Africa An all- African hot sauce ageing The process of leaving foods to age or ageing purpose hot sauce made from deseeded artificially ageing them using chemicals. agami aggiada Italy A garlic soup from the northwest aggiada Guiana agami. aglycone eggs beaten with brown sugar (e. Also called seaweed gelatine. i. muscovado) and coconut cream until fluffy which inhibits lactic acid fermentation and then cooked over a bain-marie until thick which is removed by treatment with lye (a agar-agar noodles Fine strips of agar-agar agar-agar noodles caustic soda solution) agneau France Lamb agneau soaked in boiling water until just tender and appropriately flavoured.) defatted and cut into small pieces. cut into age africaine. ägg Sweden Egg ägg afternoon tea United Kingdom Cakes. chilli peppers. also the agemono African spinach See amaranth 1 African spinach coating. all’ Italy With garlic sauce agliata. hanging meat and game to improve the onion. vinegar. white and fish at 170°C.D.

small rounds of cooked tongue and drained for an hour. Its firm. also soured with lemon juice browned in olive oil.fm Page 9 Thursday. onion. and garnished with added and evaporated. agriões Portugal Watercress agriões agnello con olive all’abbruzzese agnello con olive all’abbruzzese Italy agro. sprinkled with salt holes and a dry rind and chopped rosemary. salted. tomatoes. Also called pazlache greens. chopped green peppers and aguacate Spain Avocado aguacate finally dressed with lemon juice aguacates rellenos de atun Mexico Halved aguacates rellenos de atun agnello in fricassea Italy Lamb chops are agnello in fricassea browned in lard with chopped onions and avocado pears. endive or a slightly sour fresh taste. chillies. often salted and dried. agrini A small. Norway Cucumber agurk and accompanied with boiled rice agurksalat Denmark. shredded through seasoned flour and fried omelette and spring onion 9 . Chicory. Norway Cucumber agurksalat Agnès Sorel. See also egusi in butter mixed with boiled rice or spinach. sometimes tossed in mushrooms. salted mushrooms. filled with a mixture of tuna. dressed with and chicken mousse or pâté pepper. scalded-curd. acid curdled Swiss agrini olive oil. the pan hors d’oeuvre aguado Spain Liquid aguado juices are defatted and mixed off heat with beaten egg yolks and lemon juice. tender meat is agnelet France Milk-fed lamb agnelet highly prized. chilled. and it is cooked for a further agrio Spain Sour agrio 30 minutes. widespread throughout the Caribbean and Central and agneau pascal France Spring lamb agneau pascal South America. agro. Served after cooking stir-fried noodles with soaked Chinese in standard fashion. garlic. sugar and vinegar. tomato sauce. roasted in lard and agraz Spain The juice of immature grapes agraz served with potatoes roasted in the same from which verjuice is made dish agrazada Spain Verjuice agrazada agnello al latte agnello al latte Italy Milk-fed lamb agresto Italy Verjuice from grapes agresto agnello con cicoria Italy Pieces of boned leg agridulce Spain Sweet-and-sour sauce agnello con cicoria agridulce of lamb are casseroled with sliced onions. garnish Chopped fried Agnès Sorel. agusi agnolotti agnolotti Italy A half-moon-shaped ravioli gourds and other plants belonging to the stuffed with minced lamb and onion sautéed family Cucurbitaceae. garnish salad. agulat Spain Rock salmon agulat herbs and seasoning. Spain Water agua ratio). agnello Italy Lamb agnello Agrafa Greece A hard. all’ Italy Dressed with oil and lemon.Food. prawns. strips of pancetta (or smoked bacon). lemon juice. then the chops are chiffonade of lettuce and radish. usually roasted agneau de pré-salé France Young lamb fed agneau de pré-salé or August. To finish. defatted and agrodolce Italy Bittersweet agrodolce heated briefly with stoned black olives (4:1 agua Portugal. meat pan juices. used as a braised in white wine. ginger. Worcestershire nutmeg. drained agnolini Italy Stuffed pasta from Lombardy agnolini and garnished with chopped parsley or dill. 40 to 60 g in blanched dandelion leaves are then placed weight over the lamb. See also Parmigiano Reggiano agouti Caribbean A rabbit-sized humpbacked agouti on sea-washed pastures (salt marshes or meadows) rodent. dried. white. soft. ah moi’s mee Malaysia A Malaysian dish of ah moi’s mee cheese and seasoning. egg and soya agnostinele Italy Tiny red mullet passed agnostinele sauce. salt and red chillies in the cheese made from cows’ or goats’ milk with oven at 200°C for 1 hour. all’ Floured steaks of boned leg of lamb. Dasyprocta antillensis. Generally slices of cucumber. soured cream. including its kidneys and sweetbreads aguja Spain Garfish aguja with onions. similar to tortellini agusi West Africa The seeds of pumpkins. 2004 7:22 PM ah moi’s mee agneau de lait France Unweaned milk-fed agoni Italy Small flat freshwater fish found in agneau de lait agoni lamb the Italian lakes. aguinaldo honey Mexico A very pale honey aguinaldo honey agneshka kebab Bulgaria A casserole of agneshka kebab from Mexico lamb. the aguaturma Spain Jerusalem artichoke aguaturma mixture being served as a coating on the aguglia Italy Garfish aguglia chops. August 19. See agneau de Pauillac France A small milk-fed agneau de Pauillac also misoltini Agostano Italy Parmesan cheese made in July Agostano lamb. cooked chicken. seasoning and brown stock are sauce and seasoning. oregano. garnished with crabmeat. ewes’ Agrafa agnello al forno Italy A saddle of lamb larded milk cheese similar to Gruyère with a few agnello al forno with onions and garlic. thickened with eggs agurk Denmark. wine.

to which olive oil is the sirloin to the tail stump and about one added as in making mayonnaise. strictly a wing tip. coated separately. aigre France Sour. ailerons de volaille farcis chipolata France ailerons de volaille farcis chipolata strained soup is served over French bread and the potatoes served separately with Boned winglets of large chicken or turkey poached egg and chopped parsley. strained and colour and set aside. to which a become mauve when cooked. Sliced carrots and poured over dried French bread onions browned in same butter. sharp. aiguillette France A long thin cut of beef from aiguillette squeezed and mixed with pounded garlic the extreme top of the rump. Used for mixture is let down with lemon juice or wine braising and boeuf à la mode.fm Page 10 Thursday. Also called mixed nut and olive or sunflower oil is added orphie as for mayonnaise aillade toulousaine As aillade. onions. aubergine. possibly plus thyme and bay. covered with caul fat. vinegar to taste.Food. Sometimes ground almonds aiguillettes France Long thin slices. covered in aspic jelly. A fin of a fish garlic. chicken or turkey winglets fried in butter to a boiled in water with olive oil. around a cone of set mousse made from the courgettes and the like.g. fried in olive oil. à l’ Flavoured with garlic ail. saffron-flavoured water with orange zest. à l’ standard fashion 2. usually aiguillettes are added. ginger. before finishing ailerons de volaille farcis grillés France ailerons de volaille farcis grillés bouquet garni. reduced. interspersed with cooked and ahumar ahven Finland Perch ahven shelled crayfish tails. France A savoury fritter aigrette made from cheese-flavoured choux pastry. desiccated coconut and pandan leaves and wing bones of poached chicken Ahornsaft Germany Maple syrup Ahornsaft removed as two pieces. A wing. sweet peppers. Breasts and wing bones of poached chicken served as an appetizer removed as two pieces. aigre aigre doux France Bittersweet aigre doux grilled and served with sauce Périgueux ailerons de volaille Lady Winter France ailerons de volaille Lady Winter aigrette England.) salt then made into a mayonnaise in ail. a bird 2. potatoes. braised. filet mignon or rack of hare white crustless bread soaked in milk. The soup is eaten with French bread Boned winglets of a large chicken or turkey dressed with olive oil and the fish is eaten stuffed with sausage meat. extending from (and possibly egg yolk). The strained and poured over winglets. lemon grass. acid dipped in melted butter and breadcrumbs. made from ailloli used for small cuts. The final quarter way down the animal. aïgroissade aspic placed with the points uppermost e. of ah moi’s rendang aileron made with sugared chicken pieces. but with aillade toulousaine aiguille à brider France A trussing needle aiguille à brider aiguille à piquer France A larding needle aiguille à piquer walnuts ailloli France An emulsion sauce.g. stuffed with sausage meat. August 19. Provençale soup made from sliced onions Winglets placed on top and cooked in a slow and leeks. of poultry or of a game aile spelling for ailloli aipo Portugal Celery aipo bird 10 . coconut ailerons de poulet carmelite France Breasts ailerons de poulet carmelite milk. placed on a layer of crayfish mousse in ahumar Spain To smoke a timbale. tubers. e. skinned. skinned. coated in aïgroissade France Cooked solid vegetables. served warm with a flesh of the chicken legs and decorated with mayonnaise and garlic sauce chopped truffle and red ox tongue aillade France A garlic and nut emulsion aillade aiguillat France Rock salmon aiguillat aiguille France Needlefish or garfish from the aiguille sauce made with skinned hazelnuts Mediterranean with green bones which pounded with garlic and egg yolk. Also called beurre de Provence ailloli garni France A Provençal dish of salt ailloli garni of duck breast ai gwa China Aubergine ai gwa cod and vegetables garnished with snails ail France Garlic (NOTE: The plural form is ails aioli 1. placed in aïgo bouïdo à la ménagère France A aïgo bouïdo à la ménagère oven dish with seasoning and herbs. laos. seasoning and garlic boiled in water. France An alternative aile France A wing e. braised and aïgo saou France A fish and garlic soup made aïgo saou decorated with chipolata garnish 15 minutes from pieces of fish. with sausage meat. sliced onions. oven. Remainder cooked with potatoes. 2004 7:22 PM ah moi’s rendang ah moi’s rendang Malaysia A chicken curry aileron France 1. roots. coated in ahumado Spain Smoked ahumado aspic. fennel and mixed herbs boiled in white stock for 10 minutes. Italy Garlic pounded with egg yolk and ail aioli or aulx.g. aiglefin France Haddock aiglefin refrigerated and served cold ailerons de volaille dorés aïgo bouïdo France A simple soup of garlic aïgo bouïdo ailerons de volaille dorés France Large and sage. then removed. crushed garlic.

sweet peppers. each serving garnished with sliced aka-miso Japan Akadashi aka-miso hard-boiled eggs and cream akara West Africa Black-eyed beans. garlic. akadashi-miso Japan A miso akadashi and saffron (NOTE: This dish originates from Indonesia. monosodium glutamate åkerärter Sweden Field peas which are yellow åkerärter ajlouke North Africa Appetizers. salt 11 . onion Orleans) and jalapeno chillies all fried to a colour. ajo Spain Garlic ajo akilt-b-dabbo East Africa An Ethiopian akilt-b-dabbo ajo blanco Spain 1. bishop’s weed ajula Italy The North Italian name for striped ajula air potato Aerial yam air potato ajam panggang Netherlands Grilled chicken ajam panggang sea bream ajwain See ajowan ajwain flavoured with ginger. garlic. and chilli pepper are mixed together with salt Also called achee. sugar aji-mirin fried with onions. The outer pink skin is poisonous. al breakfast dish of Jamaica consisting of akee aji-mirin Japan A mixture of mirin. sweet corn. then processed with peas. from Tunisia soup gula ärter med fläsk. strong thyme-like flavour. used aji in sushi 10 cm in diameter. carom. oil ajo blanco vegetarian dish of vegetables with bread and vinegar gazpacho with added pounded akni South Asia A court bouillon. aubergine. chopped hard-boiled eggs and crumbled cheese sapida. garlic and fresh ginger. onions. Blighia akee or cream. used in akni or liquidized skinned almonds. Served hot or cold. The bean mixture is then flavoured with saffron formed into small balls and deep-fried in oil until browned. August 19. A cold spices and other flavourings in water to soup made from garlic and almonds aromatize it. chillies. in akee and lime juice (2:1:1) into which processed garlic saltfish. soaked akara ajiaco cubano Cuba A soup made from salt ajiaco cubano pork. acra in Trinidad and calas in New mixed with chopped and fried garlic. and is used in airelle France 1. chopped sippets sweet pepper. coriander seed. used as a separate cut cooked in stock with sweetcorn and in sushi sausages. made by simmering herbs. See also Madagascar made from chicken pieces liboké marinated in lemon juice. ackee and pepper akee and saltfish Caribbean A traditional akee and saltfish ajillo. made of chicken spine of the tuna fish. syrup and salt used in the same way as mirin tomatoes and flaked salt cod. It has a fish. vinegar and is used as a vegetable e. Used for hams. airelle rouge France Cranberry airelle rouge ajwain. garnished Indian cooking. Also called lovage 2. A basic bread. Also called aka-miso akagai Japan Ark shell. a type of clam about akagai aji. and used in preparing See also alioli sushi. chillies. salt and egg so as to pumpkin and potatoes. Indian cooking often in conjunction with airelle Blueberry starch foods and pulses. Carum ajowan cold climates where there is a reasonable ajowan. to ajonjoli racks in sheds or cages or in open sunlight in ajowan A plant of the caraway family. fennel seed. pickled pork and pork flesh with chick overnight and skinned. It looks like aji-no-moto Japan A trademark for aji-no-moto piperade or scrambled eggs.Food. It is usually ajiaceite Spain Garlic-flavoured mayonnaise. Used for steaming rice and pounded with olive oil to a thick paste. etc.g. ajomba Central Africa A method of cooking akoho sy vanio South Africa A dish from ajomba akoho sy vanio meat or fish in banana leaves. mixed vegetables. Bilberry or whortleberry 2.fm Page 11 Thursday.) similar to hatcho-miso. ajiaceite available cooked. to To hang foodstuffs on hangers or ajonjoli Spain Sesame seeds air-dry. lemon zest. al Mexico Fried with ajillo chilli ajillo. garlic. seasoned and incorporate air. 2004 7:22 PM akoho sy vanio air-dry. milk akee The fruit of a small African tree. aji no tataki Japan Horse mackerel. hors ajlouke when dried. Used in the Swedish national d’oeuvres. introduced to the Caribbean by Captain Bligh and now extensively grown aji-li-mojili sauce Caribbean A hot aji-li-mojili sauce there. as a source of ajowan oil and thymol. whose seeds are used as a spice and flow of fresh air over them. This is one of the few ají Spain Chilli peppers ají shellfish which use haemoglobin to transport oxygen and is thus red in colour. chilli peppers akadashi. ajiaco South America A thick soup or thin ajiaco akami Japan A dark red meat from around the akami stew from Colombia. Typical flavourings are fried with water and seasoning and served with onion. with peeled and deseeded grapes 2. The soft creamy flesh of the ripe fruit vinaigrette made with olive oil. Also called ajiaco de papas South America A potato stew ajiaco de papas koosé (NOTE: Also known as akkra in from Peru made from cubed boiled potatoes Jamaica.

sauce England. walleye pollock and seasoning. all’-. up to 1 m in length with a soft white through. all’-. Also called long fin tuna of flour mixture) plus chilli powder. vinegar. found in the northwest Pacific. then Celery (Naples) braised in a suitable sauce alalonga Italy Albacore albóndigas con chipotle Mexico Minced alalonga albóndigas con chipotle alamang Philippines The tiny shrimp (up to 1 pork. found in alaria flaked almonds albóndigas con guisantes Spain Meat albóndigas con guisantes the North Atlantic.g. turmeric and water. sugar and alamang cm) used to make Filipino shrimp paste seasoning. beef. shallow-fried in oil and served with tomato sauce Alaska pollack A variety of the seawater fish Alaska pollack albondiguillas a la criolla Spain albondiguillas a la criolla pollack. thickened again with egg from a batter of rice flour. then baked in the oven with alanine A non-essential amino acid alanine salsa de chile chipotle. Also called Alaska made from pork. similar to the Japanese wakame. 2004 7:22 PM akpith and pepper which are then sautéed with Alaska pollock See Alaska pollack Alaska pollock previously sautéed onions and garlic. fried. akudjura Australia Ground dried bush tomato akudjura Aubergine(s) used as a flavouring. Served with rice. and garnished with alaria A seaweed. Albondiguillas served with a tomato sauce weighs around 1 kg and has an olive green to mixed with chopped sweet pepper sweated brown upper skin.Food. formed into balls. Paralithodes camtschatica. August 19. or canned. formed.fm Page 12 Thursday. beef. in the manner of. thickened by ak yaw Burma A crisp accompaniment made ak yaw reduction. It is of the cod family. Spain Meatballs or meat albóndigas à la France In the style of. Sweden Eel ål albillos Spain White grapes albillos al’-. cream and ewes’ milk breadcrumbs added. and finally all is albacore A small variety of tuna. butter sauce. but is usually salted and coloured rice pilaff albondiguitas Mexico Small fried meatballs albondiguitas and dried or pickled. al modo d’ Italy In the Alban style. Alba. browned on both sides in Alaska See baked Alaska Alaska butter. from minced cooked meat mixed with weighing up to 10 kg and with a leg span of breadcrumbs. onions and ribweed. Thunnus albacore simmered in coconut milk until cooked alalunga.) chopped garlic and red pepper. bread. It has a Albert. shallow-fried in (bagoong) oil until brown. brown ribweed. not recommended for poaching. à la patties made from finely chopped tenderloin with (NOTE: Used before feminine French of pork and fat bacon combined with nouns. alla- albóndigas Mexico. i. walleye pollack. salt. Alba. France Grated Albert. usually served on sticks as a (NOTE: The name walleye pollack/pollock cocktail snack. English shallow-fried in spoonfuls in oil and scattered mustard. panéed. The roe is also salted for the Japanese market. horseradish simmered in white bouillon for akureyri Iceland A blue cheese made from akureyri 20 minutes. the citrus fruit skin albergínia (plural albergínies) Catalonia albergínia deep-fried and eaten hot as a snack. vinegar and chopped parsley Albert oranges Canada Rose hips Albert oranges with yellow and green split peas before the fritters are turned over in the oil albicocca Italy Apricot albicocca ål Denmark. then the rest added and mixed to a stiff dough which is formed into small balls. albricoque Portugal Apricot albricoque comes from its distinctive appearance. yolks and finished with seasoning. simmered in demi-glace with tomato Alaska black cod See black cod Alaska black cod purée and garlic paste and served with the sauce and green peas Alaska Dungeness crab See Dungeness crab Alaska Dungeness crab albondiguillas Spain Small patties made albondiguillas Alaskan king crab A very large crab from the Alaskan king crab northern Pacific. al modo d’ Tomatoes and finely chopped ginger are then with truffles added to the mixture. alla. Its excellent meat is usually processed parsley. vinegar. sauce tamarillo/caramel flavour. A large variety of sardine 2. alaccia and bound with whole egg. sugar pollock. patties made from chopped beef. chopped 3 m.) 12 . Half the mixture is albaricoque Spain Apricot albaricoque cooked with twice its weight of water over a albedo United States The white inner pith of albedo low heat. seasoning and herbs. Theragra chalcogramma.Italy In the style of al’-. for sashimi or baked or (4:1) sieved with baking powder (50g per kg grilled. white wine. flesh.e. egg. Norway. Also called murlins. Alaria esculenta. sieved. seasoning alaccia Italy 1. The lean white flesh may in butter and a separate saffron-flavoured be cooked in any way. but akpith West Africa Maize meal and soya flour akpith can be eaten raw e. wing kelp seasoning. albahaca Spain Basil albahaca pepper and sugar to taste. bread.

The seeds are sprouted to give a 13 . It may be dried alecrim Portugal Rosemary alecrim to a powder for reconstituting or deep-frozen. alcohol. sugar. A wing of a bird 2. mixed with resembling lovage and angelica. A higher index indicates higher alegar Ale vinegar alegar quality. 30% fat and Aleurobius acaras Botanical name A mite 20% protein. alcachôfra Portugal Globe artichoke alcachôfra clarified with egg white and set with gelatine alemtejo Portugal A soft. with hops. these denature and water mixed. chemical compounds which includes alewife United States A member of the alewife ethanol. It forms a very ale berry See ale gruel ale berry stable emulsion with air and hence is used in alecost Costmary alecost a variety of air-raised dishes. poured into separately equal to the ratio of the height of a mass of beaten egg yolk let down with cold beer and egg white to its diameter as it sits on a flat egg white (1 egg per litre) surface. particularly methanol which is found in similar to the true herring but with a deeper methylated and surgical spirits and many body. sauce England.) butter aldoxime An artificial zero-calorie sweetener.Food. the America and may be baked. 2004 7:22 PM alfalfa albufera. when hot. Medicago sativa. blood and other foods. poorly stored flour. aldoxime albumen The white of egg. with a celery-type flavour and rice all sweated in butter.g. It is found off the east coast of North household liquids. round cheese made alemtejo alcahual Mexico A delicately flavoured alcahual amber-coloured honey from Mexico from ewes’ milk with added thistle-type flowers alcaparra Spain Caper alcaparra alentejana. Also called black lovage alface Portugal Lettuce alface that it can be made in 15 minutes. from a very thin gruel of porridge oats and Like all proteins. à alcaravea Spain Caraway alcaravea i. ale flip albumen index A measure of egg quality albumen index cloves and butter. cast in small rounds (about Candlenut tree 220 g). which also contains various fermented extract of malted grains. the nutritive 450 times sweeter than sucrose albumen material surrounding the yolk of the eggs of ale An alcoholic drink made from top ale higher animals. France Sauce whitish centre of the paste just disappears. olive oil and paprika alcaravia Portugal Caraway alcaravia Aleppo nut Pistachio nut Aleppo nut alce Italy Elk alce alesandre salami A variety of Italian salami alesandre salami Alchemilla vulgaris Botanical name Lady’s aletria Portugal Vermicelli aletria mantle aletta Italy 1. fried or grilled. Hens’ egg name is generally nowadays applied only to albumen consists of the protein albumin (9 – crystal (lightly coloured) malts. toxic. See also nutmeg. boiled together. Smyrnium alexanders al cuarto de hora Spain Mussel soup made al cuarto de hora from chopped onions. ale gruel England A Yorkshire drink made ale gruel albumin A mixture of water soluble proteins albumin found in egg white. processed to resemble caviar alexanders A hardy biennial herb. the flour has a purplish alcohol The generic name for a class of alcohol tinge. Its roots can water and the liquor from the cooking of the be boiled or candied. If seriously infested. to which is added grated ginger root. with an equal part of coagulate when heated or treated with beer. the commonest mood-altering substance used in all cultures. Most are herring family. its leaves and flower buds used in the mussels and garnished with chopped salad or as a pot herb and its seeds used for hard-boiled eggs (NOTE: The name indicates flavouring. parsley. alewife caviar United States The female roe alewife caviar other common alcohols. diced ham olusatrum. sometimes found in old. 58% of the weight of the egg. ale flip England Beer heated with mace. in total about flavoured e. are used as solvents and in cleaning agents. Ale may be 12%) and water (84 – 87%). A fin of a fish aletta Alcobaça Portugal A semi-hard cheese made Alcobaça from ewes’ milk with a white smooth paste Aleurites moluccana Botanical name and thin dry rind. cinnamon and sugar to taste ale jelly England A jelly made from ale. Propanol and butanol.fm Page 13 Thursday. sauce suprême mixed with meat glaze and pimento (NOTE: Literally ‘to the tooth’. served with braised.g. alfalfa A variety of lucerne. seasoned and cooked. various chemicals e. Dried leguminous plant normally used as cattle commercial pasta is al dente when the fodder. with garlic. à Portugal In the style of Alentejo. its young stems mussels. August 19. alentejana.e. The anti-bacterial substances. of the alewife. a al dente alfalfa Used of pasta or vegetables.) al dente Italy Cooked to be firm to the bite. ale jelly ovalbumin alcachofa Spain Globe artichoke alcachofa cinnamon and lemon juice. Alosa pseudoharengus. albufera. Contains 45% water.

à l’ i. alginic acid alkaloids The components of plants alkaloids obtained from various seaweeds and used as responsible in most cases for their bitter a thickening and gelling agent in commercial taste and therapeutic effects. which react with the aligi Philippines Tomalley aligi proteins of the skin and mucous membranes aligot de marinette France A purée of aligot de marinette (eyes. atropine and morphine. which forms a much stiffer gel than alkanet A Mediterranean plant of the borage alkanet the other salts. Also called alho- alho frances allemande France The term applied to dishes allemande porros garnished with German specialities such as alholva Spain Fenugreek alholva sauerkraut.Food. Food 2.2 (egg white). nori neutral salt (e. etc. whose roots provide a red or blue (depending on pH) food algue France Seaweed.g.g.fm Page 14 Thursday.7 to 9. used mainly in ice cream. algae algue dye similar to henna. asthma. generally greenish in colour.g.g. E402. alkali (e. with an acid (e. Also called ajiaceite with 100-metre-long fronds).9 algin United States Alginates used for algin (household ammonia) to 14 (highest value of thickening. strychnine. Groceries 2. It is also available as an ester. Alicante Spain A fresh. seasoned (neutral) through 7. à l’ France In the Algerian style. curdled with rennet i. and the larger seaweeds. alfóncigo alimentação alfóstigo Portugal Pistachio nut alfóstigo Nourishment alimentari Italy 1. An as vegetables or as a source of various food. See also alginic acid alkalinity). E405. Salad dressing aliño organisms which flourish in fresh or salt water. Spain Seaweed. cocaine. Also called alkanna algue rouge France Dulse algue rouge alkanna Alkanet alkanna alheira Portugal A sausage made with alheira all Catalonia Garlic (NOTE: The plural is grans all smoked ham. gut. noodles and alimentary pastes Used e. all’ alimentary pastes Pastas. E400. family. It is also supplied as the sodium salt.e. 8.g. Anchusa tinctora. etc. The most alga mar An edible seaweed. 15% fat and 20% protein. algérienne.4 and braised in oil (sodium bicarbonate or baking soda). smooth and elastic alfóncigo Spain Pistachio nut alimentação Portugal 1. sodium hydroxide) will combine thickening agents. all’ Italy Tossed in cream and butter. rindless cheese Alicante allemande. algae alga similar foodstuffs made from dough aliñado Spain Seasoned aliñado algae Non-self-supporting vegetable-like algae aliño Spain 1. propane 2-diol alginate.) alho Portugal Garlic alho allache France A large sardine allache alho frances Portugal Leek. à l’ France In the German style. allergens Compounds. Contains potatoes 60% water. alga Italy. alkalinity A measure of the strength of an alkalinity algérienne. August 19.) of some potatoes beaten vigorously with crushed persons to elicit the immune response of the garlic. 2004 7:22 PM alfóncigo crisp plant stem about 4 cm long. Other well known alkaloids are potassium salt. alginic acid A carbohydrate acid. used in Laguiole cheese in a bain-marie until just salads or for stir-frying as a vegetable. etc. sodium alginate). sodium alginate. alioli size from the microscopic to enormous (e. laver bread. à l’ made from goat’ milk. bacon fat and half its weight of body causing rashes. garlic and nuts d’all. Of culinary alitán Spain Larger spotted dogfish alitán importance are the microscopic Chlorella alkali An alkali is a substance containing a alkali and Spirulina. carragheen. Seasoning 2. Strong alkalis such as sodium hydroxide react with fat in the skin to form alginates Salts and esters of alginic acid alginates soaps which give a characteristic slimy feel. of pasta. E404. alho-porro Portugal Leek alho-porro potato dumpling. lungs. either proteins or allergens alice Italy Fresh anchovy alice smaller chemicals. ranging in alioli Spain Garlic-flavoured mayonnaise. 14 . Durvillea alga mar common culinary alkalis are sodium antarctica. alginic acid) to form a alginic acid. See also agar-agar. Typical ice cream and convenience foods. garnished with noodles and mashed and stored in weak brine or water. which are used as health deficiency of hydrogen ions (or an excess of foods. allemande. irritation. 11. and the calcium salt. the coffee beans. garnished with small croquettes of sweet alkali on the scale of pH which goes from 7 potato and small empty tomatoes. white. Grocery shop alimentari alfredo. used either hydroxyl ions) compared with pure water. smoked sausage. examples are quinine used in tonic water and caffeine and theobromine found in E401. nose.e. exported to the USA from Chile bicarbonate and ammonium carbonate both algarroba Spain Carob algarroba of which liberate carbon dioxide gas when Alge Germany Seaweed. alfredo. algae heated or combined with an acid such as Alge Algerian clementine United States Fina Algerian clementine tartaric acid. pickled pork.

peppers. Also called mach almaciga Spain Mastic almaciga tuberosum.fm Page 15 Thursday. but with a forcemeat alligator pear Avocado alligator pear of whiting and shrimp butter containing allioli Catalonia A thick emulsion of garlic. dried apricots and almonds. August 19. carpet shell and similar almeja onion bivalve molluscs Allium porrum Botanical name Leek almejas marineras Spain Clams in a sauce almejas marineras Allium ramosum Botanical name Asian leek based on garlic and olive oil Allium sativum Botanical name Garlic almejas palourdes Spain Carpet shell clams almejas palourdes Allium schoenoprasum Botanical name almejón brillante Spain Venus shell clam almejón brillante Chives almendra Spain Almond almendra Allium scorodoprasum Botanical name Giant almendrado Spain Macaroon almendrado garlic 15 . shallots Allium cepa rice pilaf. Pimenta dioca or P. flavoured with paprika. which Allgäuer Bergkäse Germany A hard cows’ Allgäuer Bergkäse grows exclusively in the Caribbean and milk cheese similar to Emmental South America. allumettes au which gives it its characteristic smell and fromage = cheese straws taste allumettes aux anchois France Rectangles allumettes aux anchois alligator A large carnivorous amphibian alligator of puff pastry coated with a thin layer of fish found in the swamps and rivers of the forcemeat flavoured with anchovy essence southern USA and the Yangtze river in China. unripe berry of a allspice is fairly common in the West. the bird allodola confused with that produced by enzyme alloro Italy Bay tree alloro deficiencies as e. eggs. myrtle pepper mustard allumettes France Matchsticks e. chopped apples. (NOTE: From the Catalan all allumettes pour hors d’oeuvres France allumettes pour hors d’oeuvres meaning ‘garlic’. allumettes aux anchois. mild. chives and nuts. cereal. flavoured with proliferum. and garnished with fillets of anchovy prior to The meat. Used in Limburger-type cheese cakes.) Rectangles of 8 mm puff pastry used as a allipebre d’anguiles Catalonia A spicy eel allipebre d’anguiles base for hors d’oeuvres. meat or cream with chopped ox tongue and truffle vegetables. Allgäuer Rahmkäse Germany A soft. with the inability to all-purpose flour United States Plain white all-purpose flour metabolize lactose.g. giant garlic (rocambole) Allium al macc Italy A northern soup of milk with al macc scorodoprasum. leeks Allium porum. and cloves combined.Food. especially the tail meat. fish. Welsh or bunching containing cubed lamb. pimento 1. almamártás Hungary Apple sauce almamártás Allium ascalonicum Botanical name Shallot Allium cepa Botanical name 1. but with a forcemeat of chicken and cold as an accompaniment to fish. almás palacsinta Hungary Pancake with almás palacsinta Spring onion chopped apples Allium cepa var. which allspice The dried. dried raisins. They are Allium The botanical name for the important decorated as appropriate. generally covered stew. found in most Chinese. onions (ciboule) Allium fistulosum. Also called Alliaria petiolata Botanical name Garlic Jamaican pepper. family of plants. Served anchois. Onion 2. flour blended from hard and soft wheat flours and the inability to metabolize gluten. garlic Allium orange juice and zest sativum. made with chicken stock and Aggregatum group. chives Allium schoenoprasum and Chinese chives Allium chestnuts and rice. is eaten baking during the hunting season and is a speciality allumettes aux crevettes France As allumettes aux crevettes of Cajun cuisine. officinalis. tree. 2004 7:22 PM almendrado Typical food allergies occur with Allium tuberosum Botanical name Chinese strawberries. It has a flavour of cinnamon. Allgäuer Rahmkäse nutmeg. salt allioli cooked and sliced shrimps and olive oil either pounded together or allumettes caprice France As allumettes aux allumettes caprice prepared in a mechanical blender. onion or tree onion Allium cepa var. milk. garlic with a thin layer of forcemeat flavoured with and saffron cayenne pepper and cut into 7 cm by 2. pommes allumettes allicin The chemical compound in garlic allicin allumettes = straw potatoes. julienned carrots. green. in food manufacture and extensively Allgewürz Germany Allspice Allgewürz in Jamaican meat dishes.g. Egyptian sliced onions.5 cm allis shad See shad allis shad rectangles prior to baking. peas. The response should not be allodola Italy Lark. proliferum Botanical name almavica Italy A dessert similar to semolina almavica Egyptian onion pudding Allium fistulosum Botanical name Welsh almeja Spain Clam. including onions and spring alma-ata plov Central Asia A Central Asian alma-ata plov onions Allium cepa.

Used in confectionery whole cooked over a very low heat or in a and for oiling dessert moulds.fm Page 16 Thursday. 2 tbsp of chopped parsley or marie and garnished with almond praline coriander leaves and a little powdered bay almôndêga Portugal Meatball almôndêga plus salt and pepper. Also called flaked almonds seasoning. is used for pepper and mustard and simmered with the production of almond essence and water and bay leaf for about 2 hours almond oil and very occasionally in cooking. Spain Lunch almuerzo almond The kernel (nut) of the fruit of the almond Alnwick stew England A casserole from Alnwick stew almond tree. flaked. chopped chives and molten orange flower water.00 hrs) decorated with flaked almonds almuerzo 1. made by pounding alosa Italy Shad alosa sweet almonds plus a few bitter almonds alose France Shad alose with water. almond paste See marzipan almond paste alose à la tomate et au vin France A whole alose à la tomate et au vin almond potatoes Pommes amandine almond potatoes shad placed on a bed of tomato concassée. eggs. dulcis. Also called aloo bhurta South Asia Boiled potatoes aloo bhurta amandine butter almond cream A sweet made from a mixture almond cream mashed with 3 tbsp per kilogram of minced of ground almonds with egg yolks and red peppers. caster sugar cooked on top of the stove for 3 minutes and and ground almonds (6:2:1:1) mixed and finished in a moderate oven for 20 to 25 flavoured with orange flower water and minutes alose de la Loire à l’oseille France An alose de la Loire à l’oseille heated over a double boiler until it thickens (85°C). finishing with a sorrel as a decoration layer. split. almond sauce 1. Served with steamed puddings. slow oven for 7 hours. Prunus dulcis var. chopped red chilli and chopped fresh coriander leaves. is used whole. aloco West Africa A popular dish in the Cote aloco almond biscuits Ground almonds and caster almond biscuits d’Ivoire. fried in essences are made from apricot kernels ghee until coloured. 2004 7:22 PM almendras garapiñadas almendras garapiñadas Spain Sugared almond slice An individual cake made from a almendras garapiñadas almond slice almonds rectangle of pastry covered with a thick almôço Portugal Lunch (taken between 13. Some almond made from large diced potatoes. almond powder United States Very finely almond powder butter and chopped garlic in a flame-proof ground almonds used in desserts casserole. chat masala. are placed in a garlic-flavoured pan or casserole with a tight fitting lid. August 19. used to give an almond flavour to cakes. The sweet variety. into two halves. The bitter with onions and potatoes. incised and seasoned whole shad. Mexico Brunch 2. crumbled bay leaf. chopped mushrooms. thickened almond sauce chopped onions. oiled and 16 . seasoning and obtained by pressing or solvent extraction marc or brandy. The top is almond oil An oil with a very delicate flavour almond oil sprinkled with thyme. reserved and drained. Served hot or cold. The freshly shelled sweet almonds pounded to a sauce is poured over the plantains. together with piped onto rice paper. seasoned with variety. with corn flour and flavoured with almond white wine and melted butter. Prunus dulcis var. chilli powder. Scotland Milk. covered. covered with tomato concassée. thickened in a bain. aloo bokhara South Asia Sour prunes aloo bokhara almond essence An alcoholic extract of almond essence aloo chat South Asia A spiced potato dish aloo chat fermented bitter almonds. Sweetened milk. decorated and baked chopped onions.Food. essence 2. aloo South Asia Potato aloo and passed through a fine sieve. etc. amara. consisting of plantains fried in palm sugar folded into stiffly beaten egg white. the lid sealed on and the from bitter almonds. oil. Aloco is fine paste with twice their weight of butter used as an accompaniment to grilled fish. Northumberland of cubed bacon layered chopped or ground in cookery. with a little water if necessary much cheaper than almond essence and alootikka South Asia A potato and chickpea alootikka commonly used as a substitute rissole served with yoghurt and tamarind almond milk England A medieval substitute almond milk sauce. mixed with minced almond flakes Dehusked almonds separated almond flakes onions and garlic. then mixing with barley water and alose à la provençale France Alternate alose à la provençale sugar and boiling to a creamy consistency almond nibs Evenly chopped blanched almond nibs layers of sorrel mixed with chopped onions almonds about 2 to 3 mm in diameter used and slices of shad. Also called alutikka for milk during Lent. almond flavouring A synthetic chemical almond flavouring then cooked until tender in a covered pan product with an almond flavour and smell.30 almôço almond topping similar to frangipane and and 15. oil. butter. chilli pepper and tomatoes at 180°C fried in the same oil and simmered with a almond butter A compound butter made from almond butter little water to make a chunky sauce.

i. and the dish is cheese. then drained and verbena coated in icing sugar. grilled over moderate heat until Alpinia galanga Botanical name Greater cooked through. lean pork. usually alsacien then braised. It is unrelated to the incised.) Altenburger (Ziegenkäse) A variable-fat- Altenburger Alpin France A soft rindless cheese made Alpin content small. 30% fat and 24% protein. deep-fried at 190°C for 5 Aloysia triphylla Botanical name Lemon minutes until brown. cast into made from pieces of skinned eel boiled in large rounds weighing 20 to 30 kg. purée. See also Berg which are cooked until the potatoes fall and Alpenkäse A hard. 21% butter and lemon juice and served with the fat and 21% protein. The eel is then removed and alp cheese A hard. delicately alpine strawberry alose feinte France Twaite shad alose feinte flavoured strawberry. Tasmannia xerophila. also alouette sans tête braised sauerkraut and topped with a round made with veal slice of lean ham al-salooq Persian Gulf A sweetmeat or al-salooq aloyau de boeuf France Sirloin of beef on the aloyau de boeuf bone. parsley. garnished with sauerkraut and/or ham. alsacienne. served with lemon slices galangal and either parsley or anchovy butter and Alpinia officinarum Botanical name Lesser sauce Bercy galangal alose grillée à l’oseille France Grilled shad alose grillée à l’oseille alpino United States A variety of salami alpino accompanied by sorrel. It is dry-salted and ripened for a the oven on a bed of sorrel purée mixed with week or more. finished in Mont d’Or. egg and egg yolks. on the bone per kg of flour. 2004 7:22 PM Altenburger grilled for 2. Walnut-sized balls are shaped and coated with aspic jelly into crescents. is the Australian peppers. See also alose grillée smoked sausage and peas alsacienne. Once used alouette in cooking but now protected in the EU. similar to from cows’ milk curdled with rennet and Camembert. stuffed alose farcie alpine hare See Scottish hare alpine hare with a forcemeat of soft roes. wedges of hard-boiled egg and slices Alpine cheese A hard. baked for common peppercorn. Contains salted water with some mixed peppercorns 40% water. soft cheese. cheese. which is the hottest of chives. round. Fragaria vesca alose grillée France Shad.Food. chervil. pale yellow mountain alp cheese replaced with floury potatoes and leeks.fm Page 17 Thursday. F. pale yellow mountain Alpine cheese of lemon cheese. since it has altea Italy Marshmallow altea protective effects esp. garnished with small tartlet cases filled with alouette sans tête France A beef olive. alpina which fruits cut into darnes. usually including the fillet and dessert made from a flour. purslane and soya oil (NOTE: It is said to be 42% water. Alpine pepper moistened with milk. marinated in oil. à l’ alouette France Lark. incised whole or alose grillée sempiflorens. the whole presented in a deep dish and served with melted butter. It contains 66 to 56% 17 . 27% fat and 25% protein. wrapped in oiled paper. presented separately. stewed in butter alsacien(ne) France From Alsace. See also Berg alose farcie France A whole shad. Also called Altaiski. air-dried and Altaiski See Altay Altaiski eaten raw Altay Russia A hard cheese with a dry rind Altay Alpenschneehuhn Germany Ptarmigan Alpenschneehuhn alpha-linolenic acid A fatty acid found in alpha-linolenic acid and medium-sized holes cast into large rounds weighing about 12 to 20 kg. Altaysky the reason why Cretans and Japanese have Altaysky See Altay Altaysky a low incidence of heart attacks. See also Berg seasoned and its consistency adjusted with Alpenklüber Switzerland A Rohwurst made of Alpenklüber milk. against repeat heart attacks. Piper nigrum. a small bird. pale yellow mountain Alpenkäse the whole is like thin mashed potatoes. lemon juice constantly from June to October in the UK. beef and pork fat. See also 35–40 minutes and served accompanied by mountain pepper sauce Bercy alpine strawberry A small. Contains ester form in high proportion in walnut oil. white bread Alpine pepper Australia The fruit of a bush. The eel is then added back. made in eastern Germany from made into small rounds similar to Vacherin goats’ and cows’ milk. dense German Alpbergkäse ålsoppa Sweden A thick soup or thin stew ålsoppa cheese made from whole cows’ milk with a dense dry rind and a few holes. milk and molten prepared especially for top-class roasting butter dough (12:5:5) flavoured with aloyau de boeuf froid France Cold roast aloyau de boeuf froid cardamon and with 2 dsp of baking powder sirloin of beef including the fillet. August 19. nutmeg. Alse Germany Shad Alse Alpbergkäse A cooked-curd. à l’ In the Alsace style.e. and herbs.5 minutes per side. for 25 minutes. It contains 55% water. seasoning.

sag. See also alootikka popular types: one is green and mild. used for white wine and chopped shallots. 2004 7:22 PM altitude effects water. The is poured over and the whole is garnished boiling point of water drops by approximately with chopped parsley and served warm. Also called poisson meunière also E173 aux amandes amandine France A name given to certain amandine aluminium calcium silicate See E556 aluminium calcium silicate aluminium foil Aluminium metal rolled until aluminium foil almond-flavoured French pastries and very thin and flexible. E123. amalgamer France To mix. The sound cherry pie and liqueurs 18 . Meat from opened scallops the half-fat to full-fat versions.g. amahong Philippines Asian mussel amahong light green leaves and long spiky flowers amai Japan Sweet Amaranthus tricolor Botanical name Chinese amai Amalfi lemon Italy A prized variety of lemon Amalfi lemon spinach amardine Middle East Sheets of dried apricot amardine from the south of Naples. 37% fat and 33% protein. which in an open topped with the cooked shell fish. Also called cooking foil cooked vegetables and any of cured meat. i. There are two rissole. See beurre noisette. A variety of names are used for the injecting air into it at a fixed depth and flow local species. fish aux aluminium An extremely thin aluminium foil. with oval. sagaloo. bhaji. amalu North Africa A delicious Moroccan amalu alt Kuhkäse Germany Hard cheese spread made from argan oil. is sliced and sautéed in butter for a few Althaea officinalis Botanical name seconds. the fish alumbeberas amandes. with lettuce and tomatoes amanida verda Catalonia Green salad amanida verda It is also used as a preservative and firming agent for pickles in Southeast Asian cooking. Contains 25% Amaranthus Botanical name Amaranth water. Chinese pressure at which the resulting bubble spinach. fish or seafood. alutikka South Asia A potato and chickpea alutikka supplied fresh or canned. amaebi Japan A sweet tasting shrimp about amaebi Amaranthus cruentus Botanical name The 12 cm long used in sushi most commonly grown amaranth. it is useful amanida catalana Catalonia A salad of amanida catalana as a wrapping for food or for cooking. almond paste alt Kuhkäse alubia Spain Kidney bean alubia and honey amande France Almond amande alum See aluminium potassium sulphate alum amandel Netherlands Almond amandel alumbeberas Philippines Pomfret. (NOTE: Amaranth is often credited with magical powers. amaranth 1. Amaranthus caudatus Botanical name One of the amaranths with pale green leaves and alya Middle East Fat from the tails of lamb and alya vivid red tassel-like flowers.) 2. Often grown as mutton much used in Iraq an ornamental plant. It is paste used for flavouring drinks or desserts larger than normal with a rough knobbly skin or as a constituent of certain Middle East and a very fine flavour and aroma. A widely distributed tropical and amaranth Also called alum subtropical plant of the genus Amaranthus. a synthetic Alvorca Portugal A hard. dense. and Surinam bursts amaranth. aluminium potassium sulphate A firming aluminium potassium sulphate cheese. lamb stews Amalfi salad Cleaned and prepared mussels amarelle United States A sour red variety of Amalfi salad amarelle and small clams are boiled to open with dry cherry with a colourless juice. which is allowed to ripen on the tree and is thus less acid. It is generally lightly cooked by the strength of dough prior to baking by steaming. aluminium which may be used as food decoration. hence the need for pressure cookers at high blend altitudes.fm Page 18 Thursday. Indian spinach. 7 to 20% fat and 25 to 20% protein for meat is reserved. The salad is water boils depends upon the pressure to assembled from sliced cold waxy potatoes which it is subjected. fish aux Fish meunière with amandes. The sauce vessel depends upon the altitude. The clam and mussel liquor is Marshmallow reduced by half and finished with single altitude effects The temperature at which altitude effects cream to form a sauce.e. It has coarsely chopped almonds added to the no nutritional value and may be harmful. amalgamate or amalgamer 1°C for every 900 feet (290 m) rise. grating Alvorca yellow food colouring banned in the USA cheese made with ewes’ milk in 200 to 300g rounds with a dry brown rind. or hard-boiled eggs agent used in e. Because it is relatively sponges amandine butter See almond butter amandine butter inert and does not easily corrode. elephant’s rate through a nozzle and recording the ear. and the alveograph The instrument which measures alveograph other is red. aluminium sodium silicate See E554 aluminium sodium silicate whose leaves are used as a vegetable. chocolate-coated cherries. African spinach.Food. callaloo. August 19.

amberjack A large round brightly coloured amberjack made from sugar and water boiled to 120°C fish. amchar See amchoor amchar American long-grain rice A long thin white American long-grain rice amchoor South Asia A flavouring similar to amchoor rice from which the husk. butter. mango powder mixing corn flour and acid with meringue amchor. etc. etc. mixed with the sugar and stiffly whipped egg whites (3:5:1). reaching 17 cm in amêndoa Portugal Almond amêndoa length and found on the American side of the amendoim Portugal Peanut amendoim Atlantic. Also called eastern américaine. meat glaze. which has sugar been hybridized with the European grape. used of dishes with a sauce made of tomatoes. Plum 2. chilli mustard made from ground. It is also supplied cooked. thin shelled and amêijoas condiment particularly with hot dogs and very sweet clams hamburgers ameixa Portugal 1. then slightly Seriola.Food. made by amchar. blended to a stiff paste. Procambarus clarkii. frosting American fudge cake See fudge cake American fudge cake ambrosia Italy A dessert made from layers of ambrosia American grape A more cold-tolerant grape. American grape thinly sliced oranges. fresh pineapple. about 4 glace sauce. garlic. American crayfish The small common American crayfish of Amatrice. boiled amb halad South Asia Zedoary amb halad icing. to produce a wide range of cooler-climate cultivars. Seriola dumerili and other species of with a little cream of tartar.fm Page 19 Thursday. hard on the outside but soft inside. ambrosía Mexico A very sweet scented herb ambrosía Vitus vinifera. of meringue used for a Pavlova. chopped shallots. amchur See amchoor amchor Suisse and baking at a higher temperature ame Japan A sweet jelly made from boiled ame than normal for a shorter period to give a millet used to flavour fish dishes crisp outside with a soft sticky centre ame hnat Burma A dish of braised beef with ame hnat American mustard A sweet. mild variety of American mustard fried chopped onions. Used as a amêijoas Portugal Small. all’ America. i. brandy. See shrimp also almond biscuits American burbot A freshwater non-oily American burbot amasar Spain To knead amasar relative of the cod. 2004 7:22 PM American pink shrimp amarena Italy Morello cherry américaine. Also called boiled frosting. all’ Italy In the style of the town amatriciana. demi. lobster coral and cream from its head plus alternatively (2:3:1). garnish à l’ oyster American persimmon A variety of American persimmon which have been fried then cooked in white wine. Prune ameixa American navy bean See navy bean American navy bean Amelanchier canadensis Botanical name American oyster A variety of oyster. reduced. tomato cm in diameter and with redder skin and concassée. See also benishoga icing. persimmon. American oyster Juneberry Crassostrea virginica. found in tropical and subtropical cooled and whisked into stiffly beaten egg waters white. V. chopped parsley and cayenne flesh American pink shrimp See American shrimp American pink shrimp pepper 19 . dehusked white powder. sliced bananas. à l’américaine. Also called aamchur. They are usually shop-bought. lemon zest. ginger.e. American grapes whose leaves are used in cold drinks in the same way as mint are considered to be inferior to the European varieties. Lota maculosa. Also called regular milled white rice in powdered form and is used for souring American meringue United States The type American meringue and tenderizing. fish stock. garnish à l’ Slices of lobster tails américaine. Diospyros virginiana. August 19. Stays separate when mango. strained and finished with chopped possibly with almond essence. of North bacon American rivers American cress Land cress American cress amayuela Spain Golden carpet shell clam amayuela American frosting United States A cake American frosting amazushoga Japan Red-coloured wafer-thin amazushoga slices of pickled ginger. piped onto parsley American broccoli Calabrese American broccoli parchment paper and baked at 175°C. Usually cooked. They may be decorated with almond flakes before American brown shrimp See American American brown shrimp baking. Cooked like cod. Magnifera indica. garnished with crisp mustard seeds coloured with turmeric and fried onions mixed with vinegar. amchor. sauce France The cooking amarena américaine. found in amassada Portugal Mashed the Great Lakes of Canada and North amassada amatriciana. amchur. bran and germ tamarind made by drying slices of unripe have been removed. desiccated coconut and caster Vitus labrusca or V. rotundifolia. rotundifolia having a foxy flavour. sauce amaretti Italy Small sweet meringue-like amaretti liquor from garnish à l’américaine or homard macaroons made from ground almonds. onions and salt pork or crayfish.

serine. American plaice amiral. which can reach 30 cm in length used as emulsifiers and stabilizers for cocoa American white shrimp See American shrimp American white shrimp and chocolate products a-mer-tha-hin Burma A mild beef curry made ammonium polyphosphate See E545 a-mer-tha-hin ammonium polyphosphate from fried pieces of stewing beef and a fried. ammonium sulphate The ammonium salt of ammonium sulphate pounded spice mixture (onions. tyrosine and valine. with amourettes tryptophan. all’ individual plates in the kitchen rather than containing fish or shellfish serving from a platter at the table ammollicato Italy Soaked and softened ammollicato American shad A variety of shad. of paradise thà-hin Amomum subulatum Botanical name Nepal amé-thà-hin Burma A-mer-tha-hin amé-thà-hin cardamom ametlles Catalonia Almonds amoras Portugal Berries ametlles amoras amido Italy Starch amido Amorphophallus campanulatus Botanical amigdala alatismena Greece Salted (45 g amigdala alatismena name Elephant’s foot per kg). cysteine. norleucine. similar to. High-class proteins contain the essential amino acids. glycine. aztecus aztecus. à l’ France In the admiral’s style. the pink P. They are in lengths of cooked amourettes of veal mixed alphabetical order: alanine. ornithine. but garnished with a mixture of sliced truffles. turmeric and chilli powder) Amomum globosum Botanical name Chinese cooked in beef stock and thick soy sauce. The sequence of glass-like material amouille France Beestings amouille amino acids in a protein determines its amourettes France The spinal marrow of veal amourettes properties. fresh sulphuric acid used as a yeast food ginger. covered with coulis lysine. Not in prawn. American service A method of serving food American service napped in a restaurant by dividing it amongst ammiraglia.Food.. Busycon American whelk ammonium phosphatides Food additives ammonium phosphatides carica. the remaining 8 or boiling vinegar court bouillon (NOTE: Literally 9 (essential amino acids) must be obtained ‘passing fancies’. Often shad is in Europe smelled on rotting fish and overripe cheese. all’ Italy In the admiral’s style i. or 11 in the and lamb. arginine. sand dab ami-shakushi Japan A fine wire mesh ami-shakushi American relishes Hors d’oeuvres consisting skimmer for cleaning deep-fat-frying oil or American relishes of aceto-dolce pickles flavoured with removing foam from soup cinnamon and cayenne and accompanied ammantato Italy Covered with another ammantato by small cinnamon biscuits ingredients such as cheese.fm Page 20 Thursday. grated Parmesan aspartic acid. Also called Canadian tails plaice. carefully acid.) amourettes de veau Tosca France Short amourettes de veau Tosca from food. threonine. glutamic cheese and coulis of crayfish tails. methionine. butter. histidine. American shrimp A large shrimp of the genus ammonium bicarbonate An old-fashioned American shrimp ammonium bicarbonate Penaeus (up to 15 cm) fished south of the raising agent which releases carbon dioxide Carolinas and closely related to the king on heating or reaction with acid. leucine. cardamom Other recipes include vinegar. the mussels. prepared by thorough cleaning case of rapidly growing infants. d’écrevisses (crayfish coulis) and garnished phenylalanine. heated in a timbale. with less definite markings than. with macaroni. 20 amino acids are incorporated in human tissue. 2004 7:22 PM American plaice American plaice A large flatfish. amilbar de arce Spain Maple syrup amilbar de arce crystalline sugar made by melting sucrose amino acid An organic acid which is a amino acid and cooling it rapidly to form a transparent building block of proteins. setiferus. Also called salts of hartshorn P. ammonium chloride See E510 ammonium chloride American veal cuts United States Veal cuts American veal cuts ammonium ferric citrate See E381 ammonium ferric citrate American whelk A variety of whelk. lobster meat. à l’ Hippoglossoides platesoides. garlic. bay leaves.e. etc. can be followed by poaching for 30 minutes in a synthesized in the body. shelled almonds which Amorphophallus konjac Botanical name have been marinated in lemon juice or citric Devil’s taro. i. oysters and crayfish European plaice. then baked for 30 curd amorphous sugar United States Non- amorphous sugar minutes at 180°C. Of these 12.e. There are three varieties: the brown general use. Alosa American shad ammonia A pungent irritating gas used in ammonia sapidissima. ammiraglia. Amomum melegueta Botanical name Grains fish sauce and cinnamon. cystine. Eaten as an appetizer. used for preparing black bean acid solution and drained. more popular in the USA than water solution as a cleaner and bleach. amiral. salt. duorarum ammonium carbonate See E503 ammonium carbonate duorarum and the white P. August 19. Also called amé. unskinned. ampalaya Philippines Bitter gourd ampalaya 20 . sauce. isoleucine.

) California pepper analcolico Italy Non-alcoholic drink analcolico amydated pectin A synthetic derivative of amydated pectin ananá South America.Food. August 19. This mixture is an Japan A sweetened smooth or crunchy an replaced in the pineapple. Also called ananas à la royale France Pineapple ananas à la royale diastase prepared as for ananas georgette. Californian chilli. non-facultative) anaerobes are poisoned by the oxygen in the amsoh galbi kui Korea Marinated and grilled amsoh galbi kui air. pushed through a anadromous Used to describe fish which are anadromous strainer. chilled and born in a river. covered with the paste of ground adzuki beans top and the whole is allowed to set in the Anacardium occidentale Botanical name refrigerator. The cashew nut tree Ananaskaltschale Ananaskaltschale Germany A cold anadama bread United States A yeast-raised anadama bread pineapple soup made from crushed bread containing cornmeal and molasses or pineapple boiled in a light sugar syrup. demoulded. The centre of the mould is filled with other enzymes or which can be directly a layer of vanilla dessert rice followed by absorbed. Russia. and served on dessert rice with a fruit syrup amylopectin The main and more easily amylopectin ananas georgette France The top of a large ananas georgette digested component of starch whole pineapple is removed and reserved. long. migrate to the sea to grow and garnished with a macédoine of pineapple return to their birth river to spawn. See also E440(ii) ananas Denmark. green to anaheim chilli amuse-gueule France Small appetizers amuse-gueule usually served before or while the menu yellow chilli pepper which is never dried. thin anago amsterdamse korstjes Netherlands Spice amsterdamse korstjes slices are used raw in sushi cakes anaheim chilli A fairly hot. Ananas comosus Botanical name Pineapple and polysaccharides. pineapple flavour purée. black treacle allowed to cool and stand. pleasers’. 1. of enzymes that degrade starch to mono-. alcohol and butyric acid used as an artificial The base of the pineapple is surrounded with flavouring alternate poached peaches and strawberries amylolytic enzyme Any of an important class amylolytic enzyme macerated in kirsch. generally in food manufacturing. usually as glucose.fm Page 21 Thursday. and crème chantilly. Strict (i. Spain Pineapple ananá pectin which is more stable than the parent product. starch (a polysaccharide) into smaller which are used to line a dome-shaped subunits which are further broken down by mould. di. mixed with white wine. Sweden amyl acetate alcohol and acetic acid used to flavour the Pineapple confectionery item. Also called guero. decorated with Bacillus subtilis are used in the manufacture angelica and surrounded with poached of syrups. (NOTE: The ampil khui ampil tum Cambodia Unripe tamarind ampil tum opposite is catadromous) anaerobe A microorganism which will grow anaerobe amriti South Asia A sweetmeat made from a amriti besan batter deep-fried in the shape of small and reproduce in the absence of air. into the blood diced custard apple. The steeped in sugar and lemon juice 21 . rings and soaked in a flavoured sugar syrup Facultative anaerobes will grow with or amsamgelugor Tamarind amsamgelugor without air. 2004 7:22 PM Ananaskaltschale ampil khui Cambodia Tamarind salmon is a common example. Norway. choice is being made (NOTE: Literally ‘mouth. See also aerobe short ribs of beef anago Japan Conger or seawater eel. Strains obtained commercially by cooked in syrup to complete. France. Germany.) Ananas Germany Pineapple Ananas amylase An enzyme (a naturally occurring amylase ananas à la créole France Peeled and cored ananas à la créole catalyst of chemical reactions) found in pineapple is cooked in kirsch-flavoured saliva and gastric juices which breaks down sugar syrup and cut into thin semicircles. ananas amyl acetate An ester formed from amyl Netherlands. The whole is fermentation from Aspergillus niger and chilled until set. but filled amyl butyrate An ester formed from amyl amyl butyrate with fresh fruit salad flavoured with kirsch. pear drops (NOTE: Some ananâs Portugal Pineapple ananâs say it has a banana flavour. in the brewing industry and bananas. amylose The minor and less easily digested amylose The centre of the pineapple is scooped out. Important in bread- ananas Condé France Pineapple poached ananas Condé making.e.86 kg per litre of water). pineapple and banana stream. constituent of starch chopped finely and mixed with an iced fruit amyl valeriate An ester formed from amyl amyl valeriate mousse mixture made from cold syrup alcohol and valerianic acid with an apple-like (35°Be.

anchois des tamarins France A hors anchois des tamarins ananasso Italy Pineapple ananasso d’oeuvre composed of anchovy paupiettes. rolled into desalted anchovies arranged in a multi. mushrooms and heterolobus. anchovy A small Mediterranean fish of the anchovy with a hair dryer). beurre d’ spices and water pounded together anchois. Stolephorus stuffing of meat. in ancho pepper A mild. depression made from the centre to the alternating with strips of sweet pepper and outer edges. ananas Virginie France Pineapple prepared ananas Virginie each topped with a black olive. Served with a of sour pomegranates used in North India as little of the marinade. canapé d’ anchovy paupiettes A hors d’oeuvre of anchovy paupiettes anchovy butter flattened anchovy fillets. overlapping slices of pineapple. anchovy paste anchois. vinegar. sausage. then marinaded in oil with a little acid anardana South Asia The ground dried seeds anardana (lemon or vinegar) for 2 days. with 2 tablespoons of anchovy essence per 22 . and the parsley and capers centre heaped with wild strawberries anchois de Norvège France Norwegian anchois de Norvège covered with a purée of raspberries and anchovies. but with a strawberry around a centre of grated warm potatoes mousse mixed with the diced flesh of the seasoned with oil and vinegar and sprinkled pineapple as filling with chopped fines herbes anchois frais marinés France A hors anchois frais marinés ananász Hungary Pineapple ananász anar South Asia Pomegranate anar d’oeuvre made from fresh anchovies salted for 2 hours. drained. anchovy butter A compound butter made anchovy butter anchoa Spain Anchovy anchoa from butter and anchovy fillets pounded anchoïade France An anchovy paste from anchoïade together and sieved Provence. made with anchovies pounded or anchovy essence A liquid extract of cured anchovy essence processed with olive oil and possibly garlic to and salted anchovies used for flavouring make a dip for canapés anchovy fingers See allumettes aux anchois anchovy fingers anchois France Anchovy anchois anchovy paste Salted anchovies. salted or dried and is anatrino Italy Duckling anatrino one of the fish fermented to produce fish anatto See annatto anatto pastes and sauces. similar to the Greek Mizithra or Italian Ricotta Similar to bagna cauda. anchovas Portugal Anchovies. paupiettes and decorated with anchovy diamond pattern in the centre of a plate butter covered with a little vinaigrette mixed with anchovy sauce A rich fish velouté. The centre of the diamonds and with egg yolk and cream or sauce normande the border are filled with separately chopped without the butter and flavoured with hard-boiled egg yolk. and of pepper. blanched for 5 anatra arrosto Anchovis Germany Anchovy Anchovis minutes. a souring agent in chutneys and curries. sauce France Anchovy sauce anchois. salt and black pepper. up to rosemary. Capsicum frutescens. preserved in brine sprinkled with chopped pistachios. thickened anchovy sauce soy sauce. is found throughout Southeast pistachio nuts Asia and used fresh. 20 cm in length and fished in the stuffed with the same herbs mixed with Mediterranean and the bay of Biscay chopped liver.Food. thyme and olive oil with slightly sweetish flavour and moist texture a little vinegar. Engraulis encrasicolus. sage. Usually made from pan juices and the stuffing salted whole and used as a garnish or for anatra ripiena Italy Duck braised with a anatra ripiena flavouring. sauce of cooked fish mixed with mayonnaise anchois à la parisienne France Fillets of anchois à la parisienne seasoned with cayenne. a béchamel sauce and green herbs to give a pleasing pattern. spread with a purée anchois. roasted and served with sauce between January and September. shallots. unripened curd cheese Anari anchouiada France Anchovy fillets pounded anchouiada from Cyprus. August 19.fm Page 22 Thursday. 2004 7:22 PM ananas Ninon ananas Ninon France A soufflé mould is filled anchois aux poivrons France A hors ananas Ninon anchois aux poivrons with vanilla ice cream and a conical d’oeuvre of anchovy fillets marinated in oil. and is eaten as a dessert. made from ewes’ milk. plunged into hot fat to anara Italy Duck anara stiffen. beurre d’ See anchovy butter anchois. rubbed with ground herring family. The depression is lined with decorated with chopped hard-boiled egg. white. richly flavoured variety ancho pepper fillings for bread and savoury pasties. alternatively. dried with paper then hot air (e. canapé d’ France Canapé with anchois. Also called anchovas anatra Italy Duck anatra enchovas anatra arrosto Italy Duck. It has a with garlic. arranged as for ananas georgette. used as a flavouring or dip. hard-boiled egg white anchovy. A similar fish. usually with braised vegetables and pulses dried for use in Latin American cooking Anari A soft.g.

Food. sauce Mayonnaise mixed with tomato purée and andouillette France A small version of the andouillette garnished with julienned red sweet pepper andouille but usually containing only andalouse mayonnaise Mayonnaise mixed andalouse mayonnaise coarsely chopped chitterlings and tripe and with tomato purée and the finely chopped purchased in the cooked state. floured and boiled udder. the remainder being straw. seasoned. France with seasoned pork shoulder meat and fat andalouse. à l’ France In the Andalusian andalouse. with ancienne. potatoes onions and spices. Norway Duck and added and the whole seasoned and andaa Nepal Egg andaa moistened with white wine.fm Page 23 Thursday. dried and andouille de Cambrai France A tripe andouille de Cambrai desalted anchovy fillets. chitterlings. It may be finished with diced. shallots. andouillette à la lyonnaise andouillette à la lyonnaise France Andalusian sauce See andalouse. and is used with sausage dating from 1767 fish.e. Cooked by ripened. depending on region. fat smoked (fumée). usually in thin andouillette à la strasbourgeoise andouillette à la strasbourgeoise France slices and garnished with mashed potato. hard-boiled eggs. moistened with white wine 23 . pepper and an chun dan China Quail egg an chun dan spice or marinated in wine and herbs. smoked for 3 days over andouillette containing calf mesentery. sauce England. à l’ formed in bundles and placed neatly in beef style. chopped onion. may be served hot or cold. seasoning in water for 2 hours before serving and nutmeg. slices. possibly mixed with ancidda Italy Eel (Sardinia) ancidda chopped onions and mushrooms sweated in ancien impérial France A soft mild cheese ancien impérial lard. cast in squares. slices. andouille de campagne andouille de campagne France The typical anchovy toast England A savoury or appetizer anchovy toast andouille containing about 50% pork made from rounds of bread fried to a pale shoulder meat. mixed with half their combined weight of tripe and calf mesentery flavoured with similar strips of hard pork fat. i. pepper. sautéed ande South Asia Egg ande in very hot butter until browned. egg yolks. The strips are andalouse. and andouillettes served with andouille bretonne France Pig tripe and andouille bretonne melted well-seasoned snail butter. shellfish ancono bretonne but with fat bacon replacing the and tomatoes pork fat. sautéed brown to black and may be dried (sechée) or in hot butter and lard until browned. Served with roast veal. à l’ aromatic vegetables and a bouquet garni. The pepper filled with rice cooked à la Grecque andouille may be salted in brine and/or and slices of aubergine. Generally flesh of skinned and cooked sweet red lightly slashed and grilled or fried and served peppers. ancient egg Chinese preserved eggs ancient egg andouille de Vire andouille de Vire France As andouille ancono Italy A soup made with fish. andouillette de Troyes France An salted for a week. black. It Grilled or fried andouillette served on a bed is generally made from pork. It andouillette (à la) bourguignonne France andouillette bourguignonne may be white through various shades of Andouillettes cut into 1 cm. shallots and parsley and Denmark. pepper and spices or marinated in wine and herbs. calf mesentery. wine. pricking and simmering in water with ancienne. covered with anchovies and topped chitterlings. cut into strips a little shorter than andouillette de Savoie France An andouillette de Savoie the sausage. apple wood. drained off. Anchusa tinctora Botanical name Alkanet drained.e. béchamel sauce and mushrooms then left to cool in the cooking liquor. but in all cases it is finally simmered centre hollowed out and filled with tomatoes in a bouillon for 3 hours. which little vinegar. tripe and seasonings with chilled Devonshire or whipped cream andouille de Nancy France Equal parts of andouille de Nancy and served immediately calf mesentery and belly pork cut in 20-cm- an chun China Quail an chun long strips. pig-based and finished with chopped parsley and a andouille sausage boiled in water then grilled. placed cumin andouillette de Troyes regularly or jumbled up in beef runners. dry-cured in salt. moistened with Madeira or white wine. pork of sauerkraut accompanied by boiled chitterlings. tripe. sliced onion andijvie Netherlands Endive andijvie added and coloured. parsley. garnished with halves of grilled red runners with each bundle tied in place. andouillette containing pork chitterlings. with the smoked. sauce Andalusian sauce Andouillettes cut into 1 cm. brushed off. tied. May be eaten fresh or stuffed into beef runners and tied. treated with salt. à l’ France In the old style. seasoned. 2004 7:22 PM andouillette de Troyes litre. boiled rice. 4 cm thick. andouille pur porc sautéed in oil andouille pur porc France Andouille made andalouse. mustard and onions. August 19. poultry and hot with fried potatoes. mixed well andouille France A large. i.

drained and garnished Anethum sowa Botanical name Indian dill with lemon wedges and a sprig of parsley aneto Italy Dill aneto and served with tartare sauce aneurin See vitamin B1 aneurin anglaise. egg and breadcrumbs (i. Each cake is Angelica officinalis Botanical name sliced in half and eaten hot as a jam Angelica sandwich. angevine. The blanched. See also loofah. Also a dull green skin with 10 longitudinal ridges called angel food cake and is harvested at up to 50 cm.fm Page 24 Thursday. sauce à l’ free light sponge made by folding very low sauce gluten cake flour sieved with cream of tartar angled loofah The fruit of a climbing vine. Also club gourd. egg yolks and angelot France Angel fish angelot chopped shallots. sauce à l’ France Egg custard anglaise. a anellini Used to colour and flavour foods prepared smaller version of anelli from fish and cheese and to produce red rice wine. covered with water and angels on horseback A savoury consisting of angels on horseback boiled with some wine for an hour. in diameter. August 19. Also called Chinese okra. Usually baked in a ring mould. fermentation with Monascus purpureus. It is slightly angel fish A type of shark. ridged melon. angled loofah and caster sugar into stiffly beaten egg Luffa acutangula. mesentery and lean bacon cut in pieces. Also called beans put in a casserole with diced fat bacon vermicellini and pork rind. fish à l’ Fillets of fish. a bouquet angel shark See angel fish angel shark garni and seasoning. i. 2004 7:22 PM andouillette fine de porc andouillette fine de porc France Calf andouillette fine de porc Angelica sinensis Botanical name Dang gui. grilled previously cooked pork andouille added and and served on buttered toast the whole braised in the oven for 2 hours. à l’ anémone de mer France Sea anemone anémone de mer plain-cooked or.e. coarsely angelitter Schnüss Germany A soup made angelitter Schnüss chopped and combined with the strained from bacon. meaty with a few soft flexible bones. 24 . anglaise. i. Also called Chinese angelica simmered in stock with herbs and an onion angélique France Angelica angélique clouté for 2 hours. fried or braised. The tail is also thick and steamed.e.e. sugar and Anglesey cake angelica A tall parsley-like plant. well matured with a strong salty flavour 2. May be brined and/or smoked before simmering in a bouillon. à l’ France In the English style. sauce England. France Crème à anglaise. Spain Meat from 14 to 15 month rather like a modern barbecue angkak Philippines Dried and ground rice angkak old beef cattle anelli Italy Rings of pasta cut from a tube anelli which has been coloured red/purple by about 1 cm. angelote Spain Angel fish angelote sweated in lard. brought together with a little milk to form a Angelica archangelica Botanical name stiff paste. per kg of flour and a little dried vine fruit are peeled and boiled stalks and leaf ribs are combined by the rubbing-in method and candied for use as a decoration. if deep-fried. anémona de mar Spain Sea anemone anémona de mar anglaise. a oysters wrapped in streaky bacon. butter. It is peeled before use and may be as skate wings. filled into casings and tied to angel’s farts See fritole di lino angel’s farts form small sausages. panéed. panéed) aneth France Dill aneth anglaise. then baked at 190°C in thinnish Angelica layers for 30 to 40 minutes. angled angel flake coconut A much wider cut of luffa angel flake coconut desiccated coconut like large flakes angler fish United States Monkfish angler fish angel food cake See angel cake angel food cake Anglesey cake Wales Flour. onions. mushrooms and parsley. pleated squash. fiddle fish gourd. ridged called angel shark. à l’ ànec amb naps Catalonia Duck with turnips ànec amb naps with the addition of local wine añejo 1. which grows to 3 m. It has whites. anellini Italy Tiny pasta rings used for soup. angevine. officinalis. young beans and milk reduced cooking liquor. Angelica angelica eggs (3:2:2:1) with 4 tbsp of baking powder archangelica or A. anges à cheval France Angels on horseback anges à cheval The meat and beans are served separately.Food. sauce ange de mer France Angel fish ange de mer l’Anglaise angel cake United States A fat-and-egg-yolk- angel cake anglaise. à l’ France In the Anjou style. carrots. angel fish bitter and has a similar taste and texture to with large pectoral fins which can be treated okra. fish à l’ Anethum graveolens Botanical name Dill deep-fried at 185°C. removed. coated with anemone di mare Italy Sea anemone anemone di mare flour. angel’s hair A very fine and thin noodle angel’s hair andouille vigneronne France Soaked haricot andouille vigneronne wrapped in skeins like wool. anglaise. Squatina squatina. Mexico A cheese made from cows’ or añejo anghiti South Asia A charcoal-burning brazier anghiti goats’ milk.

floured. crayfish into a ring and poached with a mirepoix of and croûtons (marinière). anguila Spain Eel anguila drained. garnished with anguila ahumada Spain Smoked eel anguila ahumada fried parsley and gherkins and served with anguilla Italy Eel anguilla tartare sauce anguilla alla fiorentina Italy Eels rolled in anguilla alla fiorentina anguille à l’escabèche France Pickled eel. seasoning. When cooked. deep-fried and piled up with softened parsley butter mixed with a small fried parsley. deep-fried. anguille à la rouennaise France A cleaned anguille à la rouennaise reduced and thickened with a fish velouté and skinned eel is incised both sides. and the whole surrounded with small green pumpkins the size of large shallow-fried smelts. grilled and served with twisted into spirals. the fillets button onions and brandy.fm Page 25 Thursday. each side. thickened cooking liquor. white wine and mushroom forcemeat. seasoned flour. passed through a border of gherkins. in hot butter then stewed gently with peas. poached oysters and poached cheese sauce soft roe. cooked until the flesh anguilla alla veneziana Italy Eel with tuna anguilla alla veneziana stiffens. Usually served cold. flamed with brandy. with beurre manié and served immediately The cooking liquor is strained and. Usually anguilla in teglia al pisello Italy Fried eel anguilla in teglia al pisello served cold. then cooled in cooking liquor. reduced red wine sauce made with shallots. garlic and herbs (as in anguille au vert) added. placed on a bed grilled over charcoal until slightly charred of garden herbs (sorrel. when cooking complete. shallow-fried in butter. oiled and eels cut into 5 cm. boiled. grilled over then further cooked in beer and seasoning. bay leaves. parsley. pieces. accompanied with seasoned flour. 2004 7:22 PM anguille en matelote Anglesey eggs Wales Hard-boiled eggs is served with a centre garnish of Anglesey eggs mixed with cooked leeks and potatoes in a mushrooms. cut in pieces. anguille à la ménagère France Cleaned and anguille à la ménagère anguille benoîton France Boned. Anguilla anguilla lemon juice. it is thickened with beurre manié and garnished glazed by basting with the cooking liquor. anguille à la tartare France Cleaned and anguille à la tartare grapes anguidda Italy Eel (Sicily) anguidda skinned eel either whole or in portions. poached in white wine court bouillon. then braised in white wine with and cooked. and seasoning. savory. then white wine. anguilla alla marinara Italy Eel in vinegar salad burnet. seasoning. vinegar. glazed The eel pieces are finally skinned. garlic. chervil and anguilla alla marinara sauce tarragon) and butter. passed through with butter. formed into paprika. anguille à l’escabèche seasoned breadcrumbs and baked fried in oil then cooled in aspic jelly anguilla alla griglia Italy Boned eels. mushrooms. pieces. charcoal until cooked and marinated in a towards the end of cooking chopped garden mixture of oil. It with crayfish and croûtons. covered an oval. sage. stiffened or white wine. panéed. Served from the detached and covered with defatted and cooking dish.Food. liquor thickened with arrowroot. it is aromatic vegetables. flamed with brandy shredded lettuce and white wine. cut into 10 cm. anguille à la meunière France Cleaned and anguille à la meunière parsley stalks and eel trimmings. nettle tops. cut in anguilla alla griglia anguille au vert France Cleaned and skinned anguille au vert 10 cm pieces. and seasoning for a minimum of 24 hours. boiled with red skinned eels cut into 5 cm pieces. a bouquet boned eel stuffed with whiting and chopped garni. with tomato sauce and peas anguille au vin blanc et paprika France anguille au vin blanc et paprika anguille France Eel anguille Cleaned eels cut into 8 cm. sewn up. liquor anguilla argentina Italy A silvery coloured anguilla argentina thickened with egg yolk and finished with eel. anguille au vert à la flamande France anguille au vert à la flamande anguilla gialla Italy The common eel anguilla gialla Cleaned and skinned eels cut into 5 cm anguilla in carpione Italy A hors d’oeuvre of anguilla in carpione pieces. Accompanied with a strained amount of prepared mustard. sliced onions. thickened and cooked until done in a tightly closed pan. pieces of eel. the garnish being coated with angola Spain Sour milk angola strained cooking liquor thickened with sauce angoori petha South Asia A petha made with angoori petha espagnole. bouquet garni. formed and garnished with button onions. chopped shallots. seasoned. placed in anguille à la Beaucaire France Skinned anguille à la Beaucaire a shallow pan with sliced onions. incised on and filleted eel. seasoned. and anguille de mer France Conger eel anguille de mer finished with beurre noisette anguille en matelote France Cleaned anguille en matelote anguille à la romaine France Cleaned and anguille à la romaine skinned eel is cut in pieces. garlic. if white. salted and oiled. cooked in butter until flesh stiffens. thin slices. August 19. pieces. thickened skinned eels. if red. skinned anguille benoîton skinned eel cut into 8 cm. and and lemon sauce sage added. 25 .

anise pepper A Chinese spice made from the anise pepper parsley and seasoning for 20 minutes. Also called anise aniseed myrtle Australia The leaves of this aniseed myrtle Villeroi and Soubise sauce. Pimpinella anisum. 2004 7:22 PM anguille frite anguille frite France Fried eel. have a browned. and the paste. chopped parsley and a liaison leaved prickly ash tree. coated with a mixture of Egyptians. oil and lemon juice. equal in weight to the animelle animelle con limone e capperi Italy animelle con limone e capperi original dried beans. fresh haddock heads. August 19. thyme.5 hours until soft and passed though a anicini Italy Aniseed biscuits from Sardinia anicini sieve into a little water. butter. skinning and garnished with fried parsley. The anguille fumée with skin and bone removed and cut into flowers and fresh leaves may be used in sections salads and as a garnish. the latter also being known as sheep’s eight and skewered. anitra Italy Duck anitra anho Portugal Lamb anho anka Sweden Duck anka anhydrate. to United States To dehydrate anhydrate. These are then heated through in the anithi South Asia Dill seed anithi oven. desserts and the Basque country baked goods. anguille fumée France Smoked eel. See also sansho. chopped parsley. for liqueurs and in Indian cookery a ring. a speciality of anguillette or ground in meat dishes. Philippines Aniseed anis slices. formed into in cakes. Prepared by scalding. strained onto a white roux and finished with ground dried red berries of the feathery- milk. Xanthoxylum of eggs and cream piperitum. made from the fruit pulp of a South parsley American tree. The essential oil can be bought Angus fish soup Scotland A soup made from Angus fish soup separately. and a little salt. It is related to the lemon myrtle accompanied with tomato-flavoured and grows in the coastal rain forest. annatto golden. Served with fried parsley and strong aniseed flavour with a eucalyptus croquettes of pommes dauphine. The plant is anguille in salsa Italy Small fried fish anguille in salsa sometimes known as aniseed. First mentioned and cooled in the cooking liquor. turnips. then marinated anguille frite à l’anglaise France Cleaned. leaves are used either fresh or dried. usually of oxen or anguille frite animelles eels. soaking in running water. to ankerias Finland Eel ankerias anice Italy Anice (NOTE: Semi di anice is anice anko Japan A sweet bean paste made from anko aniseed. Also have been removed and mixed with flaked called Sichuan pepper. Used skinned eel. oval seeds of the anise aniseed marinated in vinegar anguille pompadour France Cleaned and anguille pompadour plant with a sweet liquorice-like flavour. boned and filleted eel cut into thin called frivolités anis France. panéed and deep-fried until heated through and native myrtle. boiled. panéed and anise A half-hardy annual umbelliferous anise deep-fried.fm Page 26 Thursday. Szechuan pepper. is Poached calf’s sweetbreads. seasoning. marinated with seasoning. xanthoxylum. incised both sides. dried. sautéed in butter until annatto A bright orange permitted food colour. whole anguillette France Small eel. finished with anchovy butter and plant. aftertaste. related to the served immediately accompanied with sauce plants which produce cumin. animelle Italy Sweetbreads combined with sugar. Bixa orellana. sliced. It has a pronounced spicy-woody smell and a numbing taste and is one of the Angus potatoes Scotland A dish of baked Angus potatoes constituents of five-spice powder much used potatoes from which the cooked interiors in Chinese cooking. deep-fried and fry. worked over a low heat until glossy and thick. milk and Chinese pepper. dill and fennel. Backhousia anisata. skinned then anise fern Sweet cicely anise fern simmered with aromatic vegetables. incised both sides. fagara cases. folded into figures of sheep. annanas South Asia Pineapple annanas seasoned and floured. anguille frite à l’anglaise and deep-fried or treated as kidneys. cooked in white wine court bouillon and as a general flavouring. blanched and simmered for 1 Anice stellato Italy Star anise Anice stellato to 1. mixed with capers and lemon juice and served with the pan juices and chopped E160(b). it is usually added just before anguria Italy Water melon anguria service. then in the written literature in 1500 BC by the drained. aniseed The aromatic. Arbroath smokie flesh. The béarnaise sauce. Small skinned animelles France Testicles. Chinese aromatic pepper.) adzuki beans. This water is removed anijs Netherlands Anise anijs by squeezing in muslin. served The seeds are known as aniseed. Also skinned.Food. Since the essential oils are volatile. like bixin and 26 . bâtarde It grows erect or prostrate to about 45 cm. before being returned to the Japanese pepper.

fruit. See also E163 softening the crumb of the bread antojitos Mexico Small portions of classical antojitos anthoxanthan A colouring compound in anthoxanthan potatoes and onions which is colourless in Mexican dishes served as snack food for acid and yellow in alkaline conditions street eating or as appetizers or starters Anthriscus cerefolium Botanical name (NOTE: Literally ‘what you fancy’. à l’ France In the Antwerp anversoise. Common in Peru. After cooking the seeds are discarded.fm Page 27 Thursday. E numbers 300 to 321.g. 2004 7:22 PM Anzac biscuits norbixin. E numbers 530 to 578 are food. i. Made by frying annatto seeds in the lard then discarding them. See also bréval. half-circle-shaped. Ansgar Germany A milder variety of Tilsit Ansgar antipasto Italy Starter. green with aluminium and blue with tin. e. slow down or prevent anolini Italy Small. prevents forms coloured complexes with metals e. usually fried in oil or lard to powdered foods to prevent their particles impart a subtle flavour and red colour to sticking together. à l’ of microorganisms. Sweden Anchovy ansjovis anthocyanin. anticuchos South America Kebabs made anticuchos annegato Italy Simmered in wine annegato from marinated ox hearts brushed with a hot annona Custard apple annona chilli sauce and grilled. The in cream anxove Catalonia Anchovy anxove limits of these residues are strictly controlled Anzac biscuits Australia Biscuits made with Anzac biscuits as continuous ingestion could develop antibiotic-resistant microorganisms in the rolled oats. fish d’ and sieved meat stew. all’ Filipino cooking. Must be acidified before use. stuffed anolini the growth of moulds.e.) antipasto alla genovese Italy Young broad antipasto alla genovese ansjovis Netherlands. self-raising flour. anchovies. spattering due to water droplets antistaling agent A compound such as antistaling agent grey with iron. etc. It lecithin which. cheese and sometimes annatto lard Red coloured lard used in annatto lard sardines antica. when added to fat. butter human gut. style anticaking agent A compound added to anticaking agent annatto seed The seeds of the annatto fruits annatto seed of Bixa orellana. BHT (butylated and related fruits hydroxytoluene). fish d’ Poached white fish in a sauce. Also antiboise. calcium pasta similar to ravioli. As they are often incorporated in animal feeds.g. à l’ France In the Antibes style. etc. thus slowing down the development of Anona muricata Botanical name Soursop off flavours in fats and the colouring of cut Anona purpurea Botanical name Soncoya fruit. The last anone France Custard apple anone three are synthetic. olives. sucrose stearate or glycerol which apparently canned pears where its reaction with tin slows down the staling of baked goods by gives the pears a pink colour.g. i. antipasti almagro Italy Seafood salad antipasti almagro ansarino Spain Gosling ansarino antipasti assortiti Italy Mixed antipasti of antipasti assortiti Anschovis Germany Anchovy Anschovis ham. August 19. antiboise. hors d’oeuvre. first antipasto cheese made in the west of Germany course of a meal (NOTE: The plural is ansjos Norway Anchovy ansjos antipasti. anticaking agents. garnished with hop shoots occur in the milk or flesh of the animal. Botanical name Custard apples synthetically). salami. all’ Italy In the old-fashioned. classic antica. anthocyan A glucoside plant anthocyanin beans with sausage antispattering agent A compound such as antispattering agent pigment extracted from grape skins which is red in acid and blue in alkaline conditions. See also moulds which can kill or prevent the growth ysaño anversoise. and golden syrup (2:2:2:2:1) and a little 27 . heart vitamin C (from citrus fruit or made Anona spp.) añu A South American knobbly yellow tuber añu Chervil antibiotics Chemicals produced by various antibiotics from a perennial climbing plant. sugar.e. Annot France A ewes’ or goats’ milk cheese Annot antimycotic Referring to the action of antimycotic from Provence compounds which kill. residues may (Anvers) style. à l’ called anatto garnished with garlic. Typical Anona reticulata Botanical name Bullock’s examples are vitamin E (from soya beans). antin. BHA (butylated Anona squamosa Botanical name Sweet sop hydroxyanisole) and propyl gallate. The stuffing always propionate contains meat and is often a well reduced antin. hence the off colours in e. fish anona Custard apple anona antioxidant A chemical compound of antioxidant Anona cherimolia Botanical name synthetic or natural origin which retards the Cherimoya rate of reaction of the oxygen in the air with Anona diversifolia Botanical name Ilama foods.Food.

Prepared.) and sliced oranges. Used of apparecchiato outer part of the root. Arracacha 2. appareil France Food mixture or items for appareil Apfelkuchen Germany An open apple tart Apfelkuchen made with a slightly sweetened pastry preparing a dish. Also called Apfelstrudel Austria Strudel (filo) pastry rolled Apfelstrudel bakagai around a mixture of chopped raw cooking aoyose Japan A natural green food colouring aoyose apples. Sri Lanka Soft spongy appa Ananaskaltschale. small apaz onion covered on the inside with grated nuts or wild onion fried dry white breadcrumbs. Ann Oranges with spiced rum. Peeled. used throughout Japan for Apfelsine Germany Orange. the ingredients are melted together.Food. Served with Viennese boiled beef (Tafelspitz). appareil à crêpes flavoured with lemon zest and brought ‘pancake batter’ appel Netherlands Apple appel together with egg yolks. Also called apee United States A biscuit (cookie) whose apee apple strudel distinguishing feature is the use of sour Apfeltorte Germany Apple cake Apfeltorte cream in the batter (NOTE: The biscuit is apielsiny v romye z pryanostyami Russia apielsiny v romye z pryanostyami named from the initials of its creator. but with cooked apples rubbed through the strainer and garnished breads made from a ground rice. name Celeriac apog Philippines Lime (calcium hydroxide) apog sugar. topped with currants soaked in rum. followed by sliced cooking apples and sometimes with dessicated coconut added. Apfelkaltschale Apfelkaltschale Germany As See also ogbono appa South Asia. butter and chopped nuts (3:3:2:1) flavoured with cinnamon and lemon zest. a degree of à point starting and finishing with a breadcrumb cooking meat or fish so that protein at the mixture layer. A large clam. well sprinkled with sugar. apem West Africa The Ghanaian name for apem apio 1. greased and covered with sugar and lemon juice. food. marinated and served in apelsin Sweden Orange. All with breadcrumbs mixed with melted butter. cooked (about 1 cm aoyagi Japan 1. depithed Page. rice flour with diced apples and sultanas simmered in and coconut milk batter or dough.g. mashed and wok-like pans. sultanas. the fruit Apfelsine sashimi. rapaceum Botanical a mixture of fine pumpernickel crumbs. sprinkled with sugar and butter and baked until the custard is set and browned. August 19. Spain Celery apio baby plantain apio-nabo Spain Celeriac apio-nabo aperitif An alcoholic drink taken before a aperitif Apios tuberosa Botanical name Arracacha meal Apium graveolens Botanical name Wild Apfel Germany Apple celery Apfel Apfelbettelmann Germany Chopped. the fruit apelsin a sugar syrup flavoured with cloves and rum. topped with butter and baked centre of the piece is coagulated but not at 175°C until apples are soft discoloured or hardened Apfelbröisi Germany A bread pudding apon West Africa The kernels of the wild Apfelbröisi apon containing apples mango tree used. sealed and baked. name Celery layered alternately in an ovenproof dish with Apium graveolens var. Used of the table. peeled Apfelbettelmann Apium graveolens var. The pastry may be apaz onion United States An edible. broken up lightly cooked for sushi 2. aonegi Japan Spring onions aonegi Apfelmus Germany Stewed apple Apfelmus aonori Japan Green flaked or shredded nori aonori Apfelpfannkuchen Germany A pancake with Apfelpfannkuchen used as a seasoning an apple filling aoshiso Japan See green shiso aoshiso Apfelschmarren Austria Pancake batter Apfelschmarren aotogarashi Japan A small green hot pepper aotogarashi mixed with diced apple. sunomono and kakiage. as a thickener. 2. caster sugar and chopped extracted from spinach leaves nuts. See also mixed with shredded horseradish from the string hoppers apparecchiato Italy 1. Eaten for breakfast.fm Page 28 Thursday. dulce Botanical and cored apples. about 4 cm by 8 cm and 5 Apfelschnitze Germany Apple fritter Apfelschnitze cm thick. The base is coated 28 . A round clam used raw or aoyagi thick) until brown on both sides. à point France Medium rare. This is AOC See appellation d’origine contrôlée AOC baked at 175°C for 10 minutes. 2004 7:22 PM AOC bicarbonate of soda dissolved in water. then filled aojiso Japan See green shiso aojiso with a sweetened egg custard made with aole Italy A fresh water fish aole cream. Laid. crushed. and sprinkled with caster sugar Mactra chinensis. e. raised a light syrup using the fermenting sap of the coconut Apfelkren Austria Apple and horseradish Apfelkren palm (although yeast may be substituted) sauce made from cooking apples simmered and cooked in small.

and matured in be eaten fresh or used in sauces and baked brine with wine and spices for 3 to 6 months desserts. appeltaart Netherlands Apple cake appeltaart scandiens. lemon juice and lemon wine and cheese. slices acid and become soft and mushy when of apple. fried until brown. to To subject to heat treatment by bread crumbs. especially in water with sugar. non-pathogenic and unable to grow in the placed in a mould lined with stale bread processed food environment. domestica. semi-hard. It contains 43% water. and has a fuzzy skin containing Appenzeller Switzerland A strong. also used for tarts and in other derinded pork belly. origin’. It is cylindrical. It is cast in creeper have a mild aniseed flavour and can large rounds (6 to 8 kg). retorting and high temperature short time (HTST) processing. slightly Appenzeller numerous seeds dispersed through the bitter. The ripe fruits which fall off the made from whole cows’ milk.) apple amber pudding England A shortcrust apple amber pudding appellation d’origine contrôlée France The appellation d’origine contrôlée pastry case filled with a sweetened apple French designation that a wine or cheese purée mixed with lemon juice and lemon has an appellation d’origine which zest.fm Page 29 Thursday. 28% fat and 26% protein. Cooking varieties are generally onions and raw. passed through a coarse sieve to appetitost Denmark A sour buttermilk cheese appetitost allow the pip kernels to pass through. See also Knackerli apple layered with toasted butter-soaked appertization The term for the heat- appertization cake crumbs apple butter See apple cheese apple butter processing of foods at temperatures above apple cake See Norfolk apple cake apple cake 120°C. apple bread England A Derbyshire bread apple bread to give it its characteristic flavour. scalded-curd cheese pulpy flesh. seasoned. Dessert varieties are sweetish. August 19. Malus apple sylvestris var. then appetizer A general name given to small appetizer cooked with an equal amount of sugar and a items of food served before or at the clove until of coating consistency. Served with boiled potatoes. in particular. since they keep their shape appelbeignet äppel-fläsk Sweden Panéed strips äppel-fläsk of on cooking. 2004 7:22 PM apple cream bun appelbeignet Netherlands Apple fritter eating raw. cases where the shape of the cut fruit is layered in a casserole with sweated sliced important. soaked in melted butter or with browned appertize. Billardiera cymosa and B. the fruit appelsin a creeper. äpple Sweden Apple äpple juices and water. See also whole beaten eggs and baked in the oven cheese certification (NOTE: Literally ‘label of with a puff pastry cover. cored but unpeeled. apple amber England An 18th-century dish apple amber appellation d’origine France The French appellation d’origine consisting of peeled chopped apples boiled certificate of origin for foodstuffs. the fruit appleberry Australia The green/yellow fruit of appelsiini appleberry appelsin Denmark. about 2–3 cm Appenzell Switzerland Appenzeller Appenzell long. baked in appertize. Norway Orange. which requires cool used to remove the core from apples apple cream bun England A large choux apple cream bun winters to fruit. to retorting (121°C) or high temperature short the oven and served with apricot or custard time (HTST) processing (132°C and above) sauce appetite The desire for food evoked by hunger apple cheese England Whole apples cut so appetite apple cheese and the taste. There are only 27 French zest. topped with meringue and baked guarantees the origin of the grapes and the apple banana The small sweet fruit of a apple banana yield. Also made from dough kneaded with sweetened called Appenzell apple purée prior to proving apple brown Betty United States Stewed apple brown Betty Appenzellerli Switzerland A spiced sausage Appenzellerli from Appenzell.Food. There are thousands of varieties but only about fifty are commercially pastry spherical bun filled with whipped available. After cooking the apples are mixed with cheeses entitled to this certificate. Also called beginning of a meal or at cocktail parties apple butter apple corer The tube-shaped implement apple corer apple The fruit of the apple tree. stewed or baked. smell or appearance of various as to break open the pips. used for syrup have been folded 29 . cream into which slices of apple poached in sometimes combined with acid. moistened with pan boiled. cooked until soft foodstuffs in cider. Also called AOC tropical herb of the genus Musa with a appelmoes Netherlands Apple sauce appelmoes flavour similar to a mixture of pineapple and äppelmos Sweden Apple sauce apple äppelmos appelsiini Finland Orange. and simmered with a lid on for 30 minutes. apple charlotte A dessert made from apples apple charlotte This process does not guarantee complete cooked in butter and sugar flavoured with sterility but any spores present should be grated lemon zest and ground cinnamon. covered in same. and.

cinnamon. cored and chopped apple sauce apple curd A fruit curd flavoured with puréed apple curd unsweetened apples. apple slim Ireland A griddle-cooked double- apple slim (In the latter two cases. sweated in butter and a little water. The pastry is pierced and the brown sugar to which unsweetened apple dumplings are baked in a hot oven for 15 sauce is added prior to folding in the flour. cored and May be reheated with pearl barley until the sliced and laid evenly over the base. Also called Somerset covered with apples cooked as for apple apple cake 2. horseradish sauce palm butter or peanut butter. smoked over applewood and coated with apple mayonnaise Scandinavia Equal paprika apple mayonnaise quantities of mayonnaise and slightly aprapransa West Africa A thick palm nut stew aprapransa sweetened apple purée flavoured with from Ghana containing cooked cow peas. Also called Egyptian mint armeniaca. etc. of the plum family. salt and dried fruit. The tops are decorated and cake made from a spiced cake mixture using egg-washed. one half of each round heaped apple hedgehog England An old Dorset apple hedgehog with a mixture of finely sliced apples. caster sugar and possibly sauce apple sauce cake 1. nuts or a sauce purée or mousse of candied chestnuts. stuck with almond flakes and with an extract of applewood smoke or served with cream or custard. The pie is baked at 200°C for 25 apple turnover Rounds of 3 mm puff pastry. sugar dessert of peeled and cored apples which and cinnamon. United States A cake charlotte and finished in a variety of ways e. with served on special occasions with smoked hairy apple-scented bright green leaves. filling cooking apples are peeled. ground the oven cinnamon. flavoured and. apple turnover to 30 minutes. salads. sealed with apple cucumber A distinctive variety of apple cucumber more suet pastry. when set. other half folded over and are cooked in a pan with three quarters of sealed. apricot A round. used for making mint sauce. and as a general rich aromatic flavour from a tree.. cored and sliced apple apple soup England Chopped whole apples apple soup apple frushie Scotland A plate pie made with apple frushie simmered in mutton broth passed through a shortcrust pastry and a lattice top. egg-washed. tomatoes. Topped with apple flan The base of a cooked flan case is apple flan vanilla butter icing. orange-coloured fruit with a apricot stuffings. Mentha suaveolens. Usually varieties of mint. filled with neatly arranged covered in a pastry crust half apricots. ring 30 . Prunus flavouring herb. zest possibly with ground cinnamon and then apple dumpling Cored apples filled with a apple dumpling sieved. For the strainer and seasoned with ginger and salt. up to the size of and steamed or boiled for approximately 2 an orange hours apple sauce Peeled. dredged with caster sugar and served hot with cream. etc. 2004 7:22 PM apple crumble apple crumble Apples.Food. lemon juice and lemon apples. baked and glazed with their weight in sugar and a little water until icing sugar just before finishing the sugar forms caramel. for sorbets and for jam-making. barley is soft. minutes. apple snow Apple pulp or purée mixed with apple snow apple fritters As for apricot fritters but apple fritters meringue substituting peeled. prepared as for apple apple pudding A suet-pastry-lined basin filled apple crumble apple pudding charlotte. Suitable for äpplen Sweden Apples äpplen stewing. apple of the Orient Persimmon often preserved by drying. pierced. by apple schnitz United States Dried apple apple schnitz being glazed either with apricot syrup or slices used in Pennsylvanian cooking melted redcurrant jelly. spices. applemint One of the common culinary applemint toasted maize flour and lemon juice. sugared. covered with a cloth or lid almost spherical cucumber. grated lemon zest.). nuts and apple by being covered with other fruits. herrings. the flan is cooked in crust apple tart the oven to brown.fm Page 30 Thursday. egg-washed. are enclosed in short pastry. with a crumble topping baked in with sliced apples mixed with sugar. England A Somerset apple sauce cake dried fruit. or by being covered originated by German immigrants with meringue or dredged with icing sugar. baked at 210°C. turned out Cheddar cheese from Somerset.g. They are then Applewood England A medium-flavoured Applewood poured into a buttered mould. apple of the Orient apple pandowdy United States An apple pie apricot flan Flan ring lined with sugar paste. sugared. apple pandowdy apricot flan made in a dish with spiced sliced apples. August 19. containing mixed dried fruit. sprinkled with rose water and covered evenly apple strudel See Apfelstrudel apple strudel with honey. liquidized or whisked to a smooth mixture of butter. mint jelly.

2004 7:22 PM arándano agrio removed. Eisenia bicyclis.g. shaped into cones.Food. in soup or for flavouring. It is found in egg flan yolks and fish oils. thickened as required with the firm paste containing a few holes ripened corn flour and strained. Arachis hypogaea Botanical name The dredged with icing sugar and glazed groundnut plant whose seed pods. sugar. apricot glaze grow underground. Italy Peanut arachide tomatoes or ham and peas. the whole then liquidized or passed through a sieve. cut into strips and used apples. Contains detoxify them. are the source of mixed with approximately half its quantity of peanuts arachis oil Peanut oil arachis oil apricot purée. Palinurus. brandy or rum. celery. Used in Chinese cooking. sprinkled with sugar and development in new born infants. the fish apu lapu orange peel arancia Italy Orange. drained. arance caramellate discarded. chicken liver higher yielding robusta varieties and tomatoes.) apricot stuffing United Kingdom Roughly aragosta alla fra diavolo Italy Lobster baked apricot stuffing aragosta alla fra diavolo chopped destoned apricots mixed with an with a spicy tomato sauce equal quantity of fine white breadcrumbs aragosta alla griglia con burro Italy Grilled aragosta alla griglia con burro seasoned and moistened with water if lobster with melted butter required. cooking wakame. reboiled to 110°C and sieved apricot ice cream Bombe andalouse Aragackij A round. araignée de mer France Spider crab araignée de mer skinned apricot kernels pushed through the Aralar A smoked ewes’ milk cheese from the Aralar strainer and garnished with slices of skinned destoned apricots Basque country. dried. Also 40% water. firm cheese made Aragón apricot marmalade See apricot glaze apricot marmalade with goats’ and/or ewes’ milk curdled with apricot sauce Apricot jam boiled with water apricot sauce rennet. semi-hard.fm Page 31 Thursday. AA dipped in batter and deep-fried. dry-salted and and lemon juice. called Chinese almond Aragón Spain A semi-hard. spiny lobster. cream added and depithed and sliced oranges coated with garnished with toasted almonds sugar syrup and decorated with caramelized apu lapu Philippines Garoupa. Its lack in infant milk apricot fritters Firm but not overripe halved apricot fritters formulae is thought to cause retarded brain apricots. Also called macerated with kirsch. August 19. soya sauce and olive oil arancini Italy Croquettes made of savoury rice arancini rice wine Arabica coffee A type of coffee from the bush Arabica coffee with butter and saffron wrapped around a Coffea arabica. rock lobster. aragosta atlantica Italy Large pink spiny aragosta atlantica aprikos Sweden Apricot aprikos lobster of the genus Palinurus aprikose Denmark. mozzarella cheese and arachide France. 1. which apricot glaze Sugar syrup boiled to 115°C. very for 1 week. with a finer flavour than the filling e. meat and tomatoes. the fruit arancia apulid Philippines Water chestnut apulid arancia cardinale Italy Peeled and arancia cardinale ap yeung cheung China A sausage from ap yeung cheung Hong Kong containing lean and fat pork. parsley and bay leaf. Norway Apricot aprikose aragosta bollita Italy Cold boiled lobster aragosta bollita Aprikose Germany Apricot Aprikose served with a vegetable salad Aprikosenkaltschale Germany As Ananas Aprikosenkaltschale aragosta mediterranea Italy Spiny lobster aragosta mediterranea Kaltschale but with ripe apricots and ground. as a vegetable. which is similar to (fresh or reconstituted dried).1 kg langouste. and then fried arancio amaro Italy Seville orange arancio amaro arachidonic acid A polyunsaturated fatty arachidonic acid arándano Spain Bilberry arándano acid which cannot be synthesized by the arándano agrio Spain Cranberry arándano agrio human body and is therefore one of the 31 . rebaked and glazed as for apple essential fatty acids (EFA’s). Used for stuffing hams before they aragosta americana Italy Florida lobster aragosta americana are covered in pastry. See also Idiazabal arame Japan A brown variety of seaweed from arame aprikos och appel soppa Scandinavia aprikos och appel soppa Apricot and apple soup consisting of apricots Japan. Also simmered in a light stock. segmented oranges dressed with salt and preserved duck livers. It is dried. Also called Tronchón aragosta Italy Lobster (NOTE: Also used of aragosta ripe or drained stewed apricots sieved and thinned with sugar syrup (28°Be. celery and herbs called sea oak arance caramellate Italy A dessert of peeled. apricot ice cream Aragackij apricot kernel The small flat kernels of the apricot kernel slicing cheese from Armenia made with apricot stone which must be blanched in ewes’ and goats’ milk matured for 2 months boiling water and dried in a warm oven to and with a thin dark bluish rind. Alternatively. sugar per litre water) and reduced to a crayfish and most species of the genus coating consistency. 30% fat and 25% water. scalded-curd.

superfino. It cooks in 20 minutes and absorbs five times fino oval and slightly sticky rice suitable for its weight of liquid. but is more often used in trout and is best simply baked and served the way that Westerners would use the finest with butter. See also amalu argenteuil. covered with sauce and moist dough. This can be deep-fried in small grated cheese.5 cm thick patties mushrooms. used in preserves and to 180°C for about 20 minutes until hollow. arborio rice Bayonne hams. scallops for oysters manjar blanco. The meat is first seared then placed in a heavy casserole with appearance to a sardine or a smelt but from a tight-fitting lid with enough butter to cover a different family. Eaten raw. ‘The Life of Luxury’. See also fusilli archimede argan tree. See also karaw arbi Malaysia. Its name derives either from the dating from 300 BC Peruvian town of Arequipa or from arequipe. Can be Arenga pinnata Botanical name Sugar palm eaten cold or hot and does not need Arenga sacchifera Botanical name Sugar recooking. which can be northern hemisphere. archiduc. and fried on an unoiled griddle until crusted arbutus The fruit of the strawberry tree. i. Salvelinus alpinus. precooked lobster flesh. Also called Arbroath fillet palm Arbroath-style lobster Scotland A dish of Arbroath-style lobster arenque Spain Herring arenque sliced. salted for 2 hours. Starch is released during minestrone cooking and makes the grains creamy. including juniper berries Ardennes ham A high-quality cured Belgian Ardennes ham from millet. à l’ France In the Argenteuil style.fm Page 32 Thursday.e. made from placed in lobster shells lined with fried white corn meal. anchovies and poached turned beans. on Margarita island. meat. arctic char in the south of Morocco. Also called doce archangels on horseback As angels on horseback but substituting de leite. Cooking is completed in the oven aranygaluska araruta Arrowroot araruta and more butter is added at intervals. ardilla Spain Squirrel ardilla pearly rice grown in northern Italy. coated with a paprika-flavoured white argan North Africa The plum-sized fruit of the argan sauce archimede A pasta shape. à l’ France In the Archduke’s style. argenteuil. Venezuela. garnished with asparagus argentina Italy Argentine. August 19. These fruits are found in both fresh and sea water in the pressed for a highly prized oil. These are bound herring with a reduced wine. they are served hot with butter dessert purposes. dulce de leche. ardennaise. See also potted char olive oil. or formed into 2. à l’ the Andalusian word for rice pudding. It is better tasting than used for cooking. or jam.e. fish or with parsley.and velouté-based arepa Central America A common street food arepa sauce. Araucaria A genus of pine trees which are the Particularly suitable for white meats. then finished in the oven at Arbutus unedo. 2004 7:22 PM aranygaluska aranygaluska Hungary A sweet dumpling the meat. seasoned. used in ardisone rice Italy A moderately priced semi- ardisone rice Italian cooking and for making risotto. The three varieties of 32 . Areca catechu Botanical name Betel nut Arbroath fillet See Arbroath smokie Arbroath fillet palm areca nut Betel nut areca nut Arbroath smokie Scotland The original Arbroath smokie areganato Italy With oregano areganato gutted. mussels and arenque en escabeche Spain Pickled arenque en escabeche shrimps cooked in butter. arbutus on either side. a small fish similar argentina Bearberry ard bhoona South Asia A dry pot roast ard bhoona to a sardine argentine A small silvery fish similar in argentine employing butter only. then glazed and garnished balls stuffed with cheese. South Asia Yam arbi ham ranked alongside Parma. best arca di noe Italy A small shell fish arca di noe made by boiling a tin of sweetened archangels on horseback United Kingdom condensed milk for 2 hours. salt and water to form a soft mushroom slices. à l’ source of pine nuts araw West Africa A type of couscous made araw style. à l’ Arctium lappa Botanical name Burdock Arctostaphylos uva-ursi Botanical name i.Food. flavoured with lemon juice. archiduc. World War II. Arganta sideroxylon. Not suitable for When hollow. cajeta de celaya. natillas piuranas (NOTE: This Archestratus The Greek author of the oldest Archestratus dessert was quite common in the UK during surviving cookbook. make an alcoholic drink.) arête France Fish bone arête i. which grows arctic char A type of trout.e. York and arborio rice A medium-grain. à l’ France In the Ardennes ardennaise. hot smoked in less than an hour Arekanuss Germany Betel nut Arekanuss over oak and about 250 g in weight. Arbutus unedo Botanical name Arbutus arequipe South America A dessert made from arequipe arbuz Russia Watermelon arbuz a caramelized milk and sugar mixture. deheaded haddock or whiting.

i. à l’ France In the Armorican armoricaine. cooked one but after proving side. They may be grilled or fried. Egg yolks are then mixed in arisi pori South Asia Puffed rice arisi pori off the heat followed by stiffly beaten egg arista Italy Loin of pork whites.) Armenian wax pepper chilli United States A aroma The pleasant fragrance of food caused Armenian wax pepper chilli aroma long waxy-skinned yellow chilli pepper with a by a complex mixture of volatile chemicals relatively mild sweet taste released during. seasoning and cooked or red. used for lemon juice. and reheated in the oven. which latter comes from perdue Japan. sage.e. à l’ and served with lemon-juice-flavoured syrup garnished with 1-cm-thick aubergine slices and chopped pistachio nuts. arlésienne. See also E172 pasta.e. sharp-tasting Armada seasoning and Faseri or Gruyère cheese cheese made from cows’ colostrum and slices before wrapping.5 hours at 180°C. the cooking 33 . bound with cream and semolina per litre of liquid) sweetened and chopped parsley flavoured with sugar. cumin. cooled slightly. à l’ France In the Ariège style. served unfolded (NOTE: The dish was sweetish cucumber which grows in a coiled named after the novelist Arnold Bennett and shape 25 to 50 cm long created for him at the Savoy. cooked en papillote after layering with Arles salami A variety of French salami Arles salami tomato slices and oregano. rubbed with Southern Bordeaux region. kidney beans. à l’ containing salt pork. crayfish arigusta armotte France Maize flour cooked and mixed armotte aringa Italy Herring (NOTE: The plural is aringa with goose fat. floured and fried in oil. which are folded in. à l’ France In the Arles style. or produced by. i. cabbage style. 120 g waxy potatoes. sprinkled with grated Parmesan or Armenian bread A standard bread containing Armenian bread Kefalotiri cheese. pain arme Ritter deep sea argentine.) arigusta Italy Crawfish. Armillaria edodes Botanical name Argentinian jujube A species of jujube which Matsutake Argentinian jujube is used for the Bolivian drink chicha. into flat loaves and spread with a paste of Arnold Bennett omelette An omelette Arnold Bennett omelette grated Parmesan cheese. crushed black fresh marjoram and dried oregano peppercorns and salt arni yiouvetsi Greece A trimmed leg of lamb arni yiouvetsi armagnac France A brandy from the armagnac is piquéed with sliced garlic. white wine. demoulded arlésienne. and flavouring roasted with chopped onion.e. top side dressed with cream and Armenian cucumber United States A Armenian cucumber grilled. seasoning. larded with garlic and speciality sausage made from 4 parts cooked en papillote for 3 hours in the oven armadillo meat to 1 part breadcrumbs with olive oil. The whole is arista arkshell Cockle arkshell then baked in a mould in a bain-marie at 170°C for 1 hour.fm Page 33 Thursday. 2004 7:22 PM aroma commerce are the lesser. with brandy. chopped flavoured with allspice. Papillotes brushed matured for two months. Armada Spain A semi-hard. onion rings arni palikari Greece Fried lamb chump arni palikari floured and deep-fried and peeled tomatoes sautéed in butter chops with fried chopped onions and garlic. covered with flaked smoked haddock mixed chopped walnuts and pepper before baking with grated Parmesan cheese. sesame and toasted sunflower seeds made before being served around the roast lamb. August 19. oregano and seasoning.) a staple carbohydrate in Gascony aringa alla casalinga Italy A hors d’oeuvre of aringa alla casalinga armyanski manny pudding Russia A armyanski manny pudding sliced pickled herrings mixed with slices of pudding made from semolina boiled until salad onions. Also called with oil and baked for 1. cooking apples and boiled cooked in white wine and water (2:3. The lamb is Armenian bole Very finely powdered ferric Armenian bole reserved. potato slices. the larger and the arme Ritter Germany French toast. red wine. The defatted pan juices are mixed oxide (iron oxide) used to colour food orange with tomato purée. similar to polenta and eaten as aringhe. seasoned.Food. ariégeoise. eggs. Also Armillaria mellea Botanical name Honey called mistol jujube fungus arginine One of the non-essential amino acids armleti Italy Savoury dumplings from Tuscany arginine armleti arhar South Asia Pigeon peas arhar Armoracia rusticana Botanical name arhrot South Asia Walnut arhrot Horseradish armoricaine. Calostro. à l’ ariégeoise. i. onions and and potatoes tomatoes (NOTE: Armorica is the old name for Brittany. orange juice and zest aringhe Italy Herrings aringhe and lemon zest. Sobado arni se lathoharto Greece Small steaks from arni se lathoharto armadillo sausage United States A Texan armadillo sausage boned leg of lamb.

charcoal thickened with a blond roux. braised slowly in grappa potatoes or turned into a flour used for bread (or brandy). à l’ France In the Arpajon arpajonnaise. stewed in sauces. The aroma of food has arròs a la cubana Catalonia Boiled rice with arròs a la cubana important effects on both the feeling of well. blanched tarragon and chervil tied or skewered. strained. Both textured. Served can be cooked liked potatoes and also used with red cabbage and mashed potatoes.fm Page 34 Thursday. France A starch powder arrowroot Arran potato salad Scotland Cooked and Arran potato salad obtained from the root of a West Indian plant. to brown stock. roast lamb. Bog myrtle arroz abanda Spain Fish stew served on rice arrayán arroz abanda 34 . e. Roast meat or arrosto ripened in white wine for a month. arrosto di maiale sausages. i. Spain Rice arroz arrayán Spain 1. Cooked called araruta (NOTE: It loses its thickening peas or broad beans are arranged around power if overcooked. savory. spices. The usual size is just less than 1 kg. To sprinkle with arroser aromate France Aromatic material. arrosto-d’agnello. arrosto Italy 1. fried both sides in oil.e. spices shellfish. cubed waxy potatoes and beetroot mixed Maranta arundinacea.Food. oiled. Literally ‘black rice’. Roasted 2. red wine. to To add flavours and aromas to aromatize. including haricot beans white wine. garlic arracacha 1. rindless cheese made on the the leaves and roots are used in Chinese Scottish island of Arran from whole cows’ cooking. Cooking continues in this arracacha tuberosa. A leguminous plant. cooked out and arrostino annegato alla milanese Italy arrostino annegato alla milanese finished with lemon juice and chopped and Boned loin of veal. a pork loin larded with carrots. boned arrosto di maiale ubriaco Peruvian carrot. e. arròs negre Catalonia The famous Catalan arròs negre aromatic With a fragrant. sealed in the oven at 220°C for arpajonnaise. from North America whose roots basting liquor at 190°C until done. milk. egg and banana being and on the digestive system. cut into thick slices.) aromatic sauce White bouillon. See also saucisses d’Arosa salted. onions aromatic vegetables sprinkled with chopped sage.g. but lost by evaporation and steam arricchito Italy Enriched. Apios and pepper. close- Arran cheese sagittifolia. nutmeg. used for thickening with finely chopped shallot and chopped where a clear. slightly spicy and aromatic dish of cooked rice. Used for flavouring stocks. the oven in white wine. in desserts.) the edge of the bowl. roast beef. Also called apio 1 2. arroz Philippines. etc. squid. e. Portugal. slightly pungent smell. roast leaves mutton. rosemary and and celery. peppercorns and marjoram and garlic and grilled over grated nutmeg for 10 minutes. native of Colombia whose roots are used like browned in butter. lamb. hence the necessity for careful arròs a banda Catalonia Rice cooked in a fish arròs a banda control of the time and temperature of the broth cooking process. thickened and boiling or frying herbs and spices in it and strained cooking liquor then removing them arrostire Italy To roast arrostire Arômes de Lyon France A strong-tasting Arômes de Lyon arrostiti Italy Roasted arrostiti cheese made from goats’ and/or cows’ milk. glossy glaze is required. aromate a liquid herbs. boiled and aromatic sauce arrosticini all’abruzzese Italy Skewers of arrosticini all’abruzzese infused with thyme. Used of herbs. 2004 7:22 PM aromate process. To baste 2. etc. soups. tomato sauce.) arracanato Italy With oregano arrotolato Italy Rolled up arracanato arrotolato arraia Portugal Skate arrowhead A water plant. grilled eels Aroserli Switzerland Pork and beef-paste Aroserli arrosto di maiale Italy Scored leg of pork. the Peruvian carrot pork’. floured. salt. monkfish. then basted with a mixture of style.g. chives. arrowroot England. marinated in olive oil with seasoning. marjoram. garlic and tomatoes with and vegetables which impart flavour and fish stock. Sagittaria arraia arrowhead Arran cheese Scotland A hard. arrosto-di castrato. arroser France 1. Myrtle 2. moist. arrosto-di month and wrapped in chestnut or plane bue. rolled around calves’ liver. Also herbs and dressed with a vinaigrette. with arrow-shaped leaves. The arrosto di maiale ubriaco Italy A tied. leeks. onions. bay leaves and pancakes and seasoning until tender and served sliced Arracacia xanthorrhiza Botanical name with the cooking liquor (NOTE: Literally ‘tipsy Arracacha. olive oil and squid ink (NOTE: aroma to a dish. finely chopped carrots. floured. chopped shallots. à l’ 25 minutes.g. with cream arricchito distillation. lemon juice and aromatize. aromi Italy Culinary herbs aromi anguilla-arrosta. Arracacia xanthorrhiza. August 19. slices aromatic vegetables Carrots. dried for a anything baked in the oven. glazed to finish and served with an aqueous or oily liquid by respectively risotto and the reduced.

chilli and parsley or Russian tarragon coriander Artemisia dracunculus Botanical name arroz con camaron seco Mexico Rice with arroz con camaron seco Tarragon dried fish. peas and macédoine of carrots boiled egg fried in butter and mixed with added prior to cooking in water or stock anchovy essence and chopped parsley arroz de grano largo Spain Long-grain rice arroz de grano largo artichauts Clamart France Trimmed and artichauts Clamart arroz doce Portugal Rice pudding arroz doce divided artichokes with choke removed. string beans and carrots. Same as arroz con pollo but with Artemisia lactiflora Botanical name White dried shrimps reconstituted in boiling water mugwort and tinned tuna fish substituted for the Artemisia vulgaris Botanical name Mugwort poached chicken. 2004 7:22 PM artichauts de Jerusalem arroz a la alicantina Spain A fish stew made arrurruz Spain Arrowroot arroz a la alicantina arrurruz with additions of pepper.Food. purée d’ France Artichoke soup artichauts. arroz con frijoles ärter med fläsk Sweden The Swedish ärter med fläsk the staple dish of Mexicans. topped white bouillon. covered and cooked for 10 and potatoes. arroz parillada Spain Chicken. A simpler onion and tomato sauce alternative has cooked artichoke bottoms arroz valenciana Spain Rice pilaff made with arroz valenciana filled with a sieved purée of the bases of the chopped chicken meat. cooked slowly in the juices from the vegetables arroz con rajas Mexico An oven-baked dish arroz con rajas artichauts Cavour France Small tender artichauts Cavour of layers of arroz blanco. purée d’ liquid is absorbed. and served with a reduced brown arroz con pollo Mexico A Mexican variant of arroz con pollo sauce made with the cooking liquor paella made with rice fried until pale yellow in artichauts à la grecque France Globe artichauts à la grecque garlic-flavoured oil and simmered in chicken artichoke hearts cooked à la grecque stock until all the liquid is absorbed. cooked slowly with 2. discarded. red and green sepals and piled with cooked young new sweet peppers and boletus edible fungi. sliced artichokes. August 19. The added. garlic. sausage. tomatoes. meat. Also called ärtor ärter arroz con frijoles Mexico Rice with beans. coloured in arroz con verduras Mexico Arroz blanco with arroz con verduras the oven and served with chopped hard- sweet corn. tomato purée and cooked beans artichaut France Artichoke artichaut plus the bean cooking liquor until all the artichauts. As arroz con frijoles but with duxelles enriched with chopped ham and liquidized sweet red peppers and julienned herbs. the See also gula ärter med fläsk. minutes. sliced sweet peppers. onions. Mexico arroz blanco arsuma Italy An uncooked custard similar to arsuma Long-grain rice fried in garlic-flavoured oil zabaglione made with whole eggs whipped until white. chopped onion ärter och fläsk Sweden Ärter med fläsk ärter och fläsk and parsley. arroz parillada cooked slowly in the oven in water with diced pork. fresh peas. artichauts à la barigoule France Trimmed artichauts à la barigoule arroz con leche Spain Rice pudding arroz con leche and blanched globe artichokes from which arroz con pimenton Mexico Rice with sweet arroz con pimenton the choke has been removed. trimmed to egg shape. peas.5 times its with sugar and dry white wine weight of water or chicken stock and finely Artemisia dracunculoides Botanical name chopped onion. Long-grain rice national soup of split yellow peas and pork. wrapped in salt pork fat. shredded cabbage. fresh peas and shredded lettuce runner beans and red sweet pepper. cooked in Cheddar-type cheese and seasoning. sour and single cream. ärter Sweden Peas. a macédoine of carrots seasoned. tomato purée. fried in garlic-flavoured oil until golden. Spain White rice 2. and the whole tightly sealed and whole is garnished with chopped parsley. served with a tomato-flavoured demi-glace artichauts de Jerusalem France See artichauts de Jerusalem sauce Jerusalem artichoke 35 . drained. artichoke hearts fried together and served in when cooked. artichoke arsekka Italy Mussel (colloquial) arsekka hearts and saffron. a mould with rice cooking liquor thickened with beurre manié arroz refogado Portugal Savoury rice with an arroz refogado and the whole served in same dish. together artichauts à la provençale France Small artichauts à la provençale with: a whole onion and chilli which are later discarded. carrot. Also called oil discarded and the rice simmered with a ärter och fläsk green chilli. ham. filled with red pepper. peas (petits pois). chicken stock.fm Page 35 Thursday. bouquet garni and salt. sealed and poached chicken trimmed artichokes placed in hot oil. bouquet garni removed. braised in peppers substituted for the beans and their white wine or brown stock then the fat cooking liquor. served on rice arselle Italy Scallop arselle arroz blanco 1. dipped in melted with cheese butter and coated with a mixture of grated Parmesan and Gruyère cheeses.

sweated onions. asam gelugor Malaysia Dried slices of asam gelugor artichokes Greek style See artichauts à la artichokes Greek style tamarind grecque asam java Malaysia Tamarind asam java artichoke soup Basic soup made with artichoke soup asam jawa Indonesia. asam Indonesia Tamarind asam The choke has not formed at this stage. the whole sprinkled with a brunoise of ham often with garlic. asados South America Spit-roasted meat from asados The choke consisting of the immature petals and stamens. asafoetida A rather unpleasant hard resin asafoetida Japanese artichoke. whose unopened flower buds are simmering in soya sauce with bay. ham. narthex. herbs. 2004 7:22 PM artichauts Grand Duc artichauts Grand Duc France Trimmed Arundel mullets England A 17th-century artichauts Grand Duc Arundel mullets medium-sized artichokes cooked in salt Sussex dish made from small. blanched onions and raw asadero Mexico A cooking cheese made from asadero ham with white wine and thin béchamel cows’ milk (NOTE: Literally ‘good for sauce. white Served with buttered asparagus tips in the wine. Jerusalem species of Ferula. Mexico. then poured over the asado 1. ärtor Sweden Peas. cooking liquor reduced. etc. garden plant is highly poisonous. liquor. Spain To grill asar Artocarpus communis Botanical name asar a la parrilla Spain To grill asar a la parrilla Breadfruit tree asarijiru Japan Cleaned and debearded asarijiru Artocarpus heterophyllus Botanical name Jackfruit tree mussels. See also gula ärtsoppa mussels removed and kept warm whilst the ärter med fläsk soup is seasoned and flavoured with soya arugula Rocket arugula sauce and shichimi togarashi. is removed. sieved and roasting’. and the taste improves when it is globe artichoke after the choke and bracts briefly fried in hot oil. Mexico. The powdered form is used sparingly in Indian artichoke bottom The flower base of the artichoke bottom cookery. Cynara artichoke Philippines A method of cooking meat by scolymus. used in cooking. purée d’ tamarind pulp artificial sweeteners Chemical and natural artificial sweeteners asam koh China Tamarind paste asam koh products other than those containing sugars asam pedas Indonesia Fish or meat cooked in asam pedas used to sweeten food and drink a hot (chilli hot) and sour sauce or cooking Artischocke Germany Artichoke Artischocke liquor artisjok Netherlands Artichoke artisjok asar 1. artichoke which grow in Afghanistan and Iran.) finished with butter. and a slice of warm truffle and melted and nutmeg meat glaze on each artichoke. red pepper and saffron 2. ärtsoppa Sweden Pea soup. Spain Grilled or roasted. mussels arum root Snake palm plant arum root served in their shells with the soup 36 . lemon juice. Chinese artichoke. mirin added and all simmered for a further 5 minutes. Also called ärter ärtor unopened mussels discarded. napped with bouillon for 10–15 minutes.) liquor arvi Indonesia Yam arvi artichauts Stanley France Small trimmed artichauts Stanley arvi leaf Dasheen leaf arvi leaf artichokes or artichoke bottoms cooked over arwa chawal South Asia Long-grain rice arwa chawal a layer of sliced. Also called artichauts. Often used to hold dung for obvious reasons. arval cake A cake given to mourners at arval cake artichauts grosse horloge France Cooked funerals in the north of England (NOTE: The artichauts grosse horloge artichoke bottoms covered with mussels and name is derived from the Old English word cockles and topped with a béarnaise sauce arfwol ‘inheritance ale’.fm Page 36 Thursday. French artichoke obtained from the root or stem latex of some artichoke. artichoke A plant of the thistle family. August 19. F.Food. simmered in a court dish coated with cream sauce. Malaysia Dried slices of asam jawa artichokes. drained. seasoning centre. See also Uruguay asadura Spain Offal asadura Jerusalem artichoke. used to designate the flavoured with reduced shellfish cooking feast given by the heir of a deceased king. Also called globe artichoke. and arranged in a circle on a washed mullets. Also called artichoke heart A small immature globe artichoke heart hing artichoke with the tips of the bracts cut off. onion. F. asado cooked artichokes. Spain To roast 2. simmered in dashi until open. Also known as devil’s have been removed. sprinkled with grated Parmesan reduced sauce made from the cooking cheese and melted butter and glazed. Argentina An outdoor barbecue 3. served with a same. cleaned and water. asafoetida. particularly the base of the tomato and peppercorns bracts and the base of the immature flower. Jerusalem See Jerusalem artichoke. The related garnishes. chopped anchovies.

g. sometimes dried or deep-fried as a snack Ashburton open pasty England A Derbyshire Ashburton open pasty food. granular. It contains 37% water. covered with stewed fruit. ashe reste Iran Meatballs possibly flavoured ashe reste a hot berbere sauce from Ethiopia asciutto Italy Dry or drained. August 19. flavoured with petioles of the leaves. The plant is distinguished by the winged beetroot. greater yam asida North Africa Cooked semolina served in asida onions. commonly found and large numbers of containers are to be cooked in Southeast Asia. finished with dried mint and ascorbates Salts and esters of L-ascorbic acid ascorbates fried garlic (vitamin C) used as antioxidants.fm Page 37 Thursday. (up to 10 kg) grown in Southeast Asia. lentils. pear-flavoured Asian pear pastry 1 cm thick. fruit of a Japanese tree. ash gourd Wax gourd ash gourd ascorbic acid Vitamin C used to prevent ascorbic acid Ashley bread United States A type of bread Ashley bread oxidation and thus browning reactions and colour changes in foods. Sodium. white. semi- Asiago d’allevo should be known as L-ascorbic acid. spinach and Persian leek. Beijing pear. It is eaten raw pastry pudding filled with joints of old or as a garnish e. Asiatic yam A very heavy yam. E302 and 6 ortho-palmitoyl. onion and spinach. from edges. ashet Scotland A dish in which meat is ashet E301. Used only of asciutto with cinnamon. mellow summer cheese made consisting of blanched vegetables and spring in the northwest from raw whole cows’ milk onion pieces with a sauce of tomato with numerous holes and a delicate flavour concassée mixed with finely chopped green Asiago pressato Italy A white.) fat. edges turned to centre and Zealand. the biologically active laevo-form. now also cultivated in New cm. It is matured for aseptic packaging Packaging of food to 20 to 40 days. grown in China and Japan. The derived from ascorbic and stearic acids used minimum fat content is 24% of dry matter. grating cheese from the northwest. It is made from a mixture of ascorbyl palmitate A chemical compound ascorbyl palmitate skimmed and full cream milk. mincemeat or jam to 3 ussuriensis. The flesh is packed. which could otherwise be served in stock. Perna virides. cast asepsis The prevention of contamination of a asepsis in large rounds (11 to 15 kg) with a white to sterile or appertized food with organisms that pale straw paste containing a few irregular can cause spoilage holes and a thin elastic rind. or by filling the food in sterilized central white part is used in cooked dishes containers in an apparatus which is itself and the green leaves are used as a garnish. mushrooms. It can be aged up to 2 ascorbyl stearate A chemical compound ascorbyl stearate years and becomes sharper with aging. soaked dried fruit. spring yam. scalded-curd. The inactivated. pear. boiled in water or stock with items such as pasta. The Asian mussel A greenish-black shelled Asian mussel second method is generally used only where mussel. sliced rump steak. Peking pear. calcium. Also called winged coriander leaves. Asiago pressato chillies. Also used as a flour from the south made from a rice flour bread improver. containers at 124°C. kidney beans. yellow split peas. with game. rice. closing and leaving at Asian leek A variety of small thin leek. Also called partridge. curdled with derived from ascorbic and palmitic acids lactobacillus and scalded. Dioscorea Asiatic yam ashe anar Central Asia A thick Iranian soup ashe anar alata. fine noodles. gnocchi. 2004 7:22 PM asida asatsuki Japan Spring onion removed and the meat chopped before it is asatsuki asa wat East Africa Freshwater fish served in asa wat finished with nano dok. as an antioxidant Asiago grasso di monte Italy A semi-soft Asiago grasso di monte a-sein thanat sohn Burma A hors d’oeuvre a-sein thanat sohn cooked curd. made with lamb shanks. seasoning. See also E300 (NOTE: Strictly. The bones are Morocco with honey 37 . The juicy semi-sweet flesh has a Ashdown partridge pudding England A fragrant flavour and is enclosed in a golden Ashdown partridge pudding Sussex dish consisting of a savoury suet skin rather like a russet apple. The shape varies from apple to baked at 220°C for 20 minutes. moistened with red wine snow pear. sterilized where they can be sealed. Japanese pear. seasoning. pasty made from a large rectangle of puff Asian pear The crisp. nashi and stock. etc. herbs.Food. this mix and cooked in a casserole Asiago d’allevo Italy A hard. Steamed for 3 hours. 23% aseptic packaging ensure asepsis either by filling in unsterilized fat and 33% protein. Allium Asian leek temperature until all contaminants are ramosum. lemon juice and about one fifth its volume of pomegranate juice. and cast into large used as an agent to prevent staling rounds (8 to 12 kg). Pyrus pyrofolia or P. sharp. chopped parsley. Persian leek. salt and sugar mild-tasting cheese from the northwest. roasted or cooked E304 are used in the food industry.

winged pea (NOTE: Not to be confused with aspergesoep Netherlands Asparagus soup aspergesoep the asparagus bean. yoghurts. aspartic acid and the methyl sized pieces of mushrooms. Netherlands Asparagus asperge mixture is hot and stirred until scrambled. the whole beans. cream added and the whole served asperges à la flamande France Cooked asperges à la flamande immediately with the cooked asparagus tips asparagus served with a sauce made from as a garnish hard-boiled yolk of egg combined with asparago Italy Asparagus asparago melted butter. mixed.fm Page 38 Thursday. served immediately sweetening power of sucrose. scraped. seasoned and cream added asparagus soup Basic soup without leek and asparagus soup asino Italy Donkey asino asparagi alla Fiorentina Italy Boiled asparagi alla Fiorentina using chicken stock and fresh asparagus asparagus browned in butter and garnished trimmings or a tin of asparagus. mangetout when not longer than 6 cm and Also called asperges Mornay asperges Mornay France Asperges au gratin asperges Mornay preferably 3 cm. and glazed lightly. The dried ripe beans of some coated with brown butter and fine white varieties are sold as black-eyed beans. Also called crème d’asperges asparges Denmark. Dolichos sesquipedalis. carefully washed same. White asparagus is cut melted butter. Also called asperges à See also sprue l’italienne asperges à la polonaise France Cooked asperges à la polonaise asparagus bean A long (up to 40 cm) green asparagus bean bean. yard bean golden brown in butter asperges à l’italienne France Asperges à la asperges à l’italienne Asparagus officinalis Botanical name Asparagus milanaise asperges au gratin France Cooked asperges au gratin asparagus pea A leguminous plant from asparagus pea southern Europe. with a flower third of remaining stalk coated in Mornay rather like a small sweet pea with smooth sauce. Also called Goa bean. August 19. which can be cooked whole sprinkled with a mixture of chopped hard- when young in the same way as French boiled yolk of egg and parsley. sauce sprinkled with grated Southeast Asia. cold béchamel sauce. Green asparagus is cut at asparagus laid in rows on a buttered dish ground level when the shoots are about which has been sprinkled with grated 15cm long. aspartic acid A non-essential amino acid aspartic acid grated Parmesan cheese added while the asperge France. tips and one Psophocarpus tetragonolobus. with a frill asparagus arranged in rows. and a warning to this boiled until tender. Also breadcrumbs which have been fried to a called yard long bean. Used in sliced onion cooked to transparency in soft drinks. green aerobe.) Aspergillus flavus Botanical name The asparagus royale Half-cooked asparagus asparagus royale mould which produces aflatoxin. Asparagus should be used as Parmesan cheese. long bean. the whole coated with brown butter and cooked in plenty of boiling salted water. asparagus the table by each guest from individually Asparagus officinalis. It is a risk to asparagi pasticciati con uova Italy Peeled asparagi pasticciati con uova persons suffering from phenylketonuria (1 in asparagus stalks cut into 5 cm lengths. Asimina triloba Botanical name Papaw strained. It is a strict tips. asier asparagus sauce as a garnish liquidized with white stock and white wine. The sauce may be made at asparagus A perennial plant of the lily family. 15. drink mixes and butter. 2004 7:22 PM asier asier Denmark Sweet pickled cucumber used asparagus sauce Cooked asparagus. used as an artificial (asparagus first) in butter with seasoning sweetener with roughly 180 times the until dry and al dente. asperges à la milanaise France Cooked asperges à la milanaise below ground when the tips protrude about 5 cm above ground.Food. sautéed ester of phenylalanine. spinach for colouring and egg yolk. cream. The pods can be eaten like a Parmesan cheese and the whole glazed. uncoated stalk protected with brown seeds and grown extensively in buttered paper. finished with with a fried egg cream or milk. Norway Asparagus asparges asparagi al Parmigiano Italy Tender. Lotus tetragonolobus or asparagus arranged in rows. cooked asparagi al Parmigiano aspargesbønner Norway French beans. drained and mixed with effect should be on all containers. points sprinkled with fresh as possible.000 Europeans). The young shoots are served portions of hot hard-boiled egg and removed in spring. Aspergillus niger Botanical name One of the sieved and poached as a royale principal moulds used in the production of 38 . the aspargesbønner asparagus with grated Parmesan cheese and melted butter pods aspartame A dipeptide made from the two aspartame asparagi e funghi al burro Italy Diagonally asparagi e funghi al burro cut 25 mm pieces of asparagus and similar amino acids. beaten eggs with seasoning and sweetening tablets. the tips down four sides.

decorated and filled with either solution of tannin which tightens up the skin cooled and aspic-coated poached and or mucous membranes of the mouth asukal Philippines Sugar asukal trimmed fillets of sole or paupiettes of sole asupara Japan Asparagus asupara stuffed with a fish forcemeat and truffle and 39 . spread on toast assorted hors d’oeuvres A variety of hors assorted hors d’oeuvres aspic de volaille à l’italienne France An aspic de volaille à l’italienne aspic-lined mould is decorated with slices of d’oeuvres served separately in raviers or truffle and filled with alternate layers of similar dishes. Italy. assad Aspergillus sojae One of the moulds used to coated with a paste of ginger. chicken kidneys coated astaco americano Italy True lobster astaco americano with white chaud-froid sauce and slices of ox astakos me latholemono Greece Lobster astakos me latholemono tongue.fm Page 39 Thursday. cauliflower à la grecque. aspérula olorosa Spain Sweet woodruff aspérula olorosa cloves. herbs. then filled with alternate layers of slices of astaco Italy The crayfish. piled in the pregrilled half lobster aspic d’ortolans France Cold roast whole aspic d’ortolans shells. etc. cooked red ox tongue and truffle. dried chillies and mace until tender aspic England. Now fed to food in the EU. each coated with cool aspic.g. asperula Italy Sweet woodruff asperula then simmered with water. tomato separated by cool aspic jelly. niçoise julienne of cooked chicken breast. cooled. astaxanthin The pink colouring in a small astaxanthin filled with aspic jelly and demoulded when shrimp-like creature which gives the pink set (NOTE: Buntings are no longer served as colour to the flesh of salmon. grilled buntings (not boned out) placed breast side for 8 minutes and served immediately down in a border mould coated with aspic. fried in ghee until coloured. a l’ lined mould is decorated with slices of truffle. taste and texture. 2004 7:22 PM asupara food-grade citric acid. separated with aspic jelly. dressed with a mixture of olive oil. the whole filled with aspic jelly of enzymes such as glucose oxidase and and demoulded when set pectinase aspic of foie gras An aspic-lined mould aspic of foie gras Aspergillus oryzae Botanical name A fungus decorated with truffle and cooked egg white. e. each layer being flesh. used for aspic-bound and astice Italy Plural of astaco astice coated foods astringent A liquid such as lemon juice or a astringent aspic of fillets of sole A fish-aspic-lined aspic of fillets of sole mould. brushed with more dressing. garlic. potatoes and onions and Aspik Germany Aspic Aspik produces aflatoxin assad South Asia Cubed pork shoulder. the whole Aspergillus parasiticus A mould which filled with aspic and demoulded when set grows on cereals. shallow roasting assadeiro jelly made with the appropriate clarified pan stock (meat. egg mayonnaise. chicken or fish) flavoured with assado Portugal Roasted assado vegetables.) northeast India aspic de bécasses France The leg flesh and assiette France Plate aspic de bécasses assiette intestines of roast woodcock pounded assiette anglaise France A plate of assorted assiette anglaise together with brandy and aspic jelly and sliced cold meats and sausages sieved. The whole is salad. assorti France Assorted assorti italienne and sauce remoulade. sherry. mainly used for assam jawa Southeast Asia Tamarind assam jawa decorative larder work (NOTE: Nowadays assam tea A high-quality tea from Assam in assam tea instant aspic granules at 70 g per litre of water are usually used. slices of salad. astaco chicken. France. piled onto slices of breast. and for the production cut in slices. assorted sliced sausages placed breast uppermost in an aspic-lined assonza Italy Lard flavoured with hot pepper assonza mould. The whole is lemon juice. Russian salad. cinnamon stick. All are cooked. Astacus fluviatilis. Spain A savoury aspic assadeiro Portugal A large. each layer anchovies. usually metal. assiette de charcuterie France A plate of assiette de charcuterie covered with a brown chaud-froid sauce. August 19. assortito Italy Assorted assortito aspic de volaille gauloise France An aspic- aspic de volaille gauloise ast. aspic mould than wild. turmeric ferment soybeans and rice to make miso and seasoning. a l’ Catalonia Spit-roasted ast. cockscombs coated with brown also the popular name for lobster chaud-froid sauce. potato salad.Food. or mould used to ferment rice in the first filled with slices or scoops of cooked foie stage of soya sauce and miso production gras. rice salad. with added assaisoner France To season assaisoner gelatine if required.) farmed salmon which are generally pinker aspic mould A decoratively-shaped mould. The assortment should filled with aspic jelly and served with salade have contrast of colour. filled with aspic jelly and demoulded when set and fennel seeds. chopped marjoram and demoulded when set. seasoning.

Also called ata gruel made by pouring boiling water over attar Middle East A spice shop in Arab attar oatmeal with whisky and honey added for countries flavour. See also acar with butter. variety of squid than the Mediterranean. The food temperature is limited to 100°C. athénienne. puri and paratha. Cooked in any way and often smoked. but attereaux à la royale otherwise similar attereaux d’huitres à la Villeroy France attereaux d’huitres à la Villeroy Atlantic sturgeon Common sturgeon Atlantic sturgeon Attereaux of oysters alternating with slices of Atlantic thread herring See thread herring Atlantic thread herring cooked mushrooms on a skewer coated with 40 . See also wild atta South Asia A wholemeal flour used for atta raspberry making unleavened breads such as athol brose Scotland A dish consisting of a athol brose chapatis. lambs sweetbreads. derived from the cherimoya heat transfer available with the exception of and the sweet sop high-temperature radiant heat. atap chee Malaysia Palm nut atap chee Condensation of steam on the surface of the atemoya A hybrid variety of custard apple. all fried in oil with water. Salmo salar.5 cm thick to cool into a bands lengthways along the sides.g. up to 1 kg in weight and au Parmesan attereaux à la genevoise France Attereaux of attereaux à la genevoise with lean delicately flavoured flesh Atlantic deep sea scallop A large North Atlantic deep sea scallop chicken livers. when cool covered with a forcemeat mixed with Atlantic mackerel Mackerel Atlantic mackerel beaten egg. à l’ atole Mexico A thin porridge or thick gruel of atole i. served immediately. August 19.fm Page 40 Thursday. athénienne. cinnamon. Menidia menidia. panéed America to cod caught in the North Atlantic and deep-fried just before serving. brains. and usually fried cheese on a skewer. Served hot for breakfast. with medium oily pink attereaux à la princesse France Attereaux attereaux à la princesse flesh and a mild flavour. vegetables) ingredients on a Atlantic catfish Atlantic cod The name given in North Atlantic cod skewer. artichoke hearts coated fished off the American coast with a well-reduced duxelles sauce. Atlantic croaker attereaux à la florentine France Attereaux attereaux à la florentine Micropogonia undulatus. It is stiff paste. cut into 2. aubergine. à l’ France In the Athenian style. deep-fried and served Atlantic salmon The wild salmon of the Atlantic salmon immediately Atlantic. 13 to 15 cm mixed with grated Parmesan cheese and long with a translucent green back and silver butter. deep-fried and or grilled. It can be distinguished from farmed attereaux à la royale France Attereaux au attereaux à la royale salmon by signs of wear especially on the tail Parmesan fin. Atlantic scallop. Placopecten magellanicus. mushrooms. to present attereaux after cooking or for atis Philippines Rose apple atis certain garnishes atjar Shredded cabbage and other atjar atterato Italy A method of serving vermicelli atterato vegetables. which can weigh up au Parmesan to 18 kg. garnished with onion. attereaux au Parmesan France Semolina attereaux au Parmesan Atlantic silverside A slender round oily Atlantic silverside cooked in just sufficient white bouillon. truffles. found off the North American coast. seawater fish. but made atole de arroz grilled or fried with rice or rice flour and flavoured with Atherton raspberry Australia One of the wild Atherton raspberry cinnamon raspberries available commercially in Atriplex hortensis Botanical name Orach Queensland. meats) or Atlantic catfish Catfish raw (e. spread out 0. attereaux à la princesse. tomato maize flour (masa harina) or corn flour. panéed. pine nuts and chocolate Atlantic blue crab See blue crab Atlantic blue crab attereaux France Hors d’oeuvres consisting of attereaux Atlantic butterfish See butterfish 1 Atlantic butterfish thin slices of various cooked (e. appearance to the lesser argentine.5 cm rounds and caught on the Atlantic coast and in the alternated with similar slices of Gruyère estuaries of North America. As it deteriorates quickly it is atsu-age Japan Lightly fried bean curd atsu-age usually only available frozen.g. 2004 7:22 PM ata ata A wholemeal flour used for making atmospheric steamer A device used to cook ata atmospheric steamer unleavened breads. usually atole de arroz Mexico As atole. sugar and atherine A small silvery fish similar in atherine puréed fresh fruit. garnished Ocean with fried parsley and possibly presented on a mound of rice (socle) or on fried bread Atlantic croaker A seawater fish. milk. Sometimes most of the oatmeal is attelette France The small silver skewer used attelette omitted. boiled and sweet red pepper. Also called attereaux à Atlantic squid Loligo forbesi.e. atemoya food or its container gives the highest rate of genus Anona.Food. panéed. See also atta foods in live steam at atmospheric pressure. a slightly larger Atlantic squid la florentine. coated in a reduced sauce.

nutmeg and seasoning. aubergines masculine French nouns (NOTE: Also means deep-fried. August 19.fm Page 41 Thursday. flavoured with garlic. The bitter taste of some sandwiches with a filling of chopped fried varieties is removed by sprinkling with salt aubergine and tomato flesh. Filled aubergines placed in an aubergines à la bordelaise France Salted aubergines à la bordelaise oiled dish.Food. sugar and aubergines à la turque France Aubergines à aubergines à la turque lemon zest la serbe atum Portugal Tuna fish atum aubergines à l’égyptienne France aubergines à l’égyptienne atún Spain Tuna fish atún Aubergines cut in half lengthwise. oiled. floured. oiled and cooking sausage made with chopped lean buttered and baked pork and back fat. aubergines à l’orientale France Peeled aubergines à l’orientale deep purple in Europe and North America and up to 30 cm long. Also called aubergines à la attorta Italy An S-shaped cake from Umbria attorta turque made from flour. deep-fried and served aubergines à l’égyptienne but filled with a immediately mixture of chopped cooked mutton. seasoning and a little aubergines à la parisienne France As for aubergines à la parisienne saltpetre. centre filling of fruit salad. deep-fried. ice cream. aubergines au gratin France As for aubergines au gratin floured and sautéed in olive oil with finely chopped shallots. the whole served mixture of chopped aubergine flesh and with lemon juice and chopped parsley or duxelles. Italy The purple aubergine filled with a mixture of chopped flesh and fruit of an East Indian annual plant. Omelette 2. cut lengthwise in slices. marrow or bacon fat. salted and drained for 1 thin round slices. nutmeg. 30 minutes. sprinkled with oil and baked for and drained slices of aubergine. then the flesh removed from ‘with’ or ‘in’. onions and ginger aumônières surprise France A dessert made aumônières surprise tomato flesh. crumbed and ättika Sweden Vinegar ättika gratinéed and served with tomato sauce and chopped parsley. Guinea squash flavouring. aubergine England. battered or hour. white breadcrumbs used aubergines à l’égyptienne but filled with a to absorb the excess oil. sprinkled with grilled with olive oil and coated with white breadcrumbs and oil. white and allowing to drain. fresh breadcrumbs. filled into beef runners and air- aubergines à l’égyptienne but filled with a dried for 4 days before being smoked mixture of chopped aubergine flesh. flavoured with cinnamon.. deep yellow streaked with purple and the seasoned. deep-fried and served immediately cream sauce Auflauf Germany 1. panéed. baked melongena. of the same family as the tomato for 15 minutes and served topped with and deadly nightshade. plain boiled rice. all coarsely chopped and cooked in oil.) skins. stale augurken Netherlands Pickles augurken breadcrumbs. breadcrumbs. arranged in a dish. seasoned. Solanum chopped onions cooked in oil. ground almonds.5 cm slices. baked and bordelaise sauce served with tomato sauce aubergines à la crème France Aubergines aubergines frites France Aubergines cut in aubergines à la crème aubergines frites cut in 0. used before au away from edges and scored. France. floured. etc. Served hot or cold. reformed with sausage (Brühwurst) made with pork and tomato purée flavoured with Parmesan beef cheese between the slices. made into size of a hen’s egg. tomato attereaux Villeroy France Attereaux coated flesh and onions chopped and cooked in attereaux Villeroy with sauce Villeroy butter. deep-fried. 2004 7:22 PM aumônières surprise sauce Villeroy reduced with juices from the aubergines à la serbe France As for aubergines à la serbe oysters. but filled with a flour folding stage) and chopped preserved mixture of aubergine flesh. sprinkled with grated Parmesan cheese. Baked soufflé Auflauf aubergines à la napolitaine France Peeled aubergines à la napolitaine Aufschnitt Germany Cold meat Aufschnitt aubergines. white augurk Netherlands Gherkin augurk meat. chopped from thin sweet pancakes or crêpes with a parsley. arranged in a Augsburgerwurst Germany A lightly smoked Augsburgerwurst dish coated with tomato sauce. seasoning and garlic garden egg. flesh cut au France In the style of. gratinéed and served with tomato sauce pulled up into a bag or purse shape and tied 41 . Skins arranged in a buttered dish. cloves. egg yolks. but can be white or aubergines cut lengthwise into slices. seasoned. then Auld Reekie plum cake Scotland A rich fruit Auld Reekie plum cake baked in the oven aubergines à la provençale France As for aubergines à la provençale cake flavoured with whisky (added at the aubergines à l’égyptienne. dried. Also called eggplant. Generally violet to sautéed sliced tomato and chopped parsley. Aufschnittwurst Switzerland A scalded Aufschnittwurst seasoned. seasoning. cooked in butter and mixed with panéed.

Auster Germany Oyster. butcheri. sauce automatic boiler aurore but using fish stock to make the water feed designed to produce fresh boiling velouté base. etc. autumn partridge pot England A Norfolk dish autumn partridge pot boiled and mixed with cooked spinach. Chinese mushroom autolysis The process by which cells are autolysis aurin France Grey mullet aurin broken down by their own enzymes or acid aurore. fish goes bad.Food. In the early stages cell sauce. à l’ In the Austrian style. Ausbackteig autrichienne. thyme and leeks. 28% fat and to liberate cell contents and change their 24% protein. avidin in raw egg white. process occurs when meat is hung or when poached eggs. such as apples.5 kg subjected to limited and controlled autolysis rounds. whatever it is Aunus France A small triangular-shaped and regardless of how much seasoning it has Aunus cheese from Charente made with ewes’ milk already had and of how it tastes Aura Finland A semi-soft. 2004 7:22 PM Aunus with a blanched strip of angelica or liquorice.g. chin are white. August 19. See also Salzburger Nockerln ave maria Italy Short tubes of pasta used in ave maria Austro/Malaysian laksa Australia A Austro/Malaysian laksa soups. bay. i. Served with seasoned oatmeal and slowly casseroled keema.e. Acanthopagrus can be digested and absorbed in the body. and seasoning poached in the usual way. The upper whites binds biotin to make it unavailable. Some become unavailable when bound to Generally 0. chilli peppers. autumn pudding England As summer autumn pudding sprinkled with rubbed dried mint and topped pudding. Spain Poultry aves canned and bottled food 42 . France Suprême aurore. e. originally the Auster autumn vegetable soup England A variety of autumn vegetable soup European flat oyster diced vegetables. lightly flavoured with either tomato contents are released adding to flavour but purée or sieved tomato concassée and later the material becomes putrid. and the belly and Cooking frees the biotin. paprika. The finished with butter. they have another compound. Served in chakah. sauce England. cast in 2. etc. sauce products when dead. Contains 45% water. water on demand Ausbackteig Germany Dough or flour-based autrichienne. between diced bacon and mushrooms. body is green to blackish. onions and aush Central Asia A dish from Afghanistan of aush fennel noodles made with a flour and water dough. Used for boiled chicken. autocondimentor A person who seasons any autocondimentor and served on a coulis of fruits meal placed in front of them. but using stewed autumn fruits with keema. aushak Central Asia A type of ravioli from aushak onions and tomatoes with stock and red wine Afghanistan. Also called southern bream avaisances Belgium Meat-filled pastries avaisances Australian fondant icing See plastic icing Australian fondant icing avanzi Italy Leftovers avanzi Australian oyster An oyster. plums and blackberries. See also cannolicchi Malaysian laksa flavoured with lemon aspen avena Italy. salt and oil. delicately flavoured flesh.5 to 1. Oat grits 2. flavour. Spain Oats avena and lemon myrtle avena a medio moler Spain 1. sweated in butter and Austerpilz Germany Oyster mushroom cooked in vegetable stock with a bouquet Austerpilz Australian barracuda Snoek Australian barracuda garni until just tender available nutrients Nutrients in food which available nutrients Australian black bream Australia A typical Australian black bream bream-shaped fish. The result which looks like thick Auricularia auricula Botanical name Jew’s molasses in appearance is used in ear vegetarian cooking and as a sandwich Auricularia polytricha Botanical name spread. Used for fish. quite common in Victorian waters. avena a medio moler autoclave A high-pressure-steamed and autoclave steam-heated chamber which cooks food Coarse oatmeal avern Scotland Wild strawberry avern very rapidly and which is also used to sterilize aves Portugal. aurore maigre.fm Page 42 Thursday. à l’ paste or pâte including soured cream. filled with a mixture of chopped flavoured with cloves.5 kg in weight. Crassostrea Australian oyster avdrakla Greece Purslane avdrakla commercialis. grown off the coasts of aveia Portugal Oatmeal aveia Australia and New Zealand aveline France Filbert aveline australique Australia Ortanique australique avella Italy Hazelnut avella Austrian pancakes A type of sweet soufflé Austrian pancakes avellanas Spain Hazelnuts avellanas omelette. of jointed older partridges passed through yellow split peas and chakah. blue-veined cheese autolysed yeast Yeast cells which have been Aura autolysed yeast made from whole cows’ milk. sauce France As sauce automatic boiler A boiler with an automatic aurore maigre.

avron Scotland Cloudberry avron thyme. chicken and avoine France Oats avoine pheasant previously marinated in brandy. mullet used as an appetizer and for making laos. halved avocados. mixed with diced gherkins. alligator pear soya sauce until tender avocado mousse Purée of avocado flesh. taramasalata. whipped cream onion. 2004 7:22 PM Aylesbury game pie aves de corral Mexico Poultry aves de corral awayukikan awayukikan Japan A dessert made from avgolemono Greece A sauce made by agar-agar and caster sugar dissolved in avgolemono combining egg yolks or whole eggs with boiling water (1:50:60) cooled to less than lemon juice and stock then cooking in a 60°C. ayam panggang kecap ayam panggang kecap Southeast Asia avocado pear See avocado avocado pear Roasted chicken cut into four pieces. sealed and oven- awasi East Africa A type of Ethiopian mustard cooked in a bain-marie for 3 hours. 43 . replaced in the empty half Buckinghamshire terrine made in a dish skins and served on crushed ice with crisp lined with bacon from alternating layers of lettuce and lemon slices seasoned forcemeat (pork fat. cream Aylesbury game pie England A and lemon juice.) liquor is reduced to coating consistency.) and diced meat from hare. but also chicken pieces. tossed with a fried pounded used as an ingredient of guacamole. avocat France Avocado avocat chopped shallots. lemon avocat épicure France The diced flesh of avocat épicure or lime juice and sesame seed oil for 1 hour halved avocados. with chopped shallots. ayam kecap ayam kecap Indonesia A dish of poached usually eaten as a starter or salad. set and demoulded seeds). a male aphrodisiac. bay leaves. avocado oil Cooking oil extracted from the avocado oil lemon grass. leg meat. garlic. lemon grass. Also called avocado nutmeg. then grilled to finish avidin A component of egg white which avidin ayam goreng jawa impairs the uptake and utilization of the ayam goreng jawa Indonesia A dish of vitamin biotin in the body. bay leaves. avocado soup See sopa de aguacate avocado soup flattened. garlic and deseeded flesh mixed with grated nutmeg is said to be red chillies. bay and seasoning. drained. cooled. function is to prevent bacterial attack of the coriander powder. avocado The pear-shaped fruit of a species of avocado brown sugar and salt until most of the liquid subtropical laurel. moulded. simmered until tender of protective chemicals in the white whose in water. Contains about and sugar until tender and garnished with 20% saturated. grated nutmeg. avocado mousse ayam opor ayam opor Indonesia A dish of chicken pieces mixed with lemon juice. salt pulp of damaged avocados. left for 50 minutes. soya sauce Recorded as being eaten by Samuel Pepys and butter for 30 minutes until the cooking on the 5th June 1661. beaten into stiffly beaten egg whites double boiler until thick. Also called botargo (NOTE: boiled in water with bay leaves. mayonnaise. pickled walnut and served on crisp lettuce It matures in about 7 weeks and contains a avocat Singapour France The diced flesh of avocat Singapour lot of fat. icing sugar. turmeric and salt. lemon grass. cinnamon. sprinkled with vinegar. The spice mixture of onion. laos powder. mayonnaise and paprika. 65% monounsaturated and crisp fried onions 15% polyunsaturated fats. cloves. cooled and deep-fried rough. etc. green to dark brown skin. simmered with chicken stock. covered with awabi Japan Abalone awabi marinade and bacon. replaced Aylesbury duck Aylesbury duck England One of the 2 in the empty half skins. the other being pekin. August 19. and hot fried in a pounded spice mixture (garlic. macadamia nuts and coriander folded in. liver. marinated with dark soya sauce. garnished with standard duck breeds. Persea americana. It is inactivated by heat. with a is absorbed. strained tamarind purée and pear. yolk. Alternatively a (one fifth of the weight of the sugar) and reduced velouté sauce thickened with a poured into a mould or dish and decorated mixture of egg yolks and lemon juice. chilli powder.Food. One of a number chicken cut in pieces. Aylesbury game pie mixed with crab meat. then reheated under the grill walnuts. thick. May be awasi sauce served hot or cold and demoulded. Also awenda bread awenda bread United States A bread of called saltsa avgolemono Amerindian origin made from hominy grits avgolemono soupa Greece A soup made with avgolemono soupa ayam ayam Indonesia. a until golden brown creamy yellow flesh and a large single stone. lime leaves. gelatine solution. Malaysia Chicken chicken stock and rice with eggs.fm Page 43 Thursday. stewed with coconut milk. garlic. lemon ayam bakar juice and seasoning ayam bakar Malaysia Chicken pieces coated avgotarabo The salted and dried roe of grey avgotarabo with a paste of pounded garlic. laos.

simmered for azeitonas Portugal Olives azeitonas two hours. Mediterranean medlar jelly and served cold azêda Portugal Sorrel azêda Ayrshire gigot Scotland A boned. is string important. mild. azafrán Spain Saffron azafrán Ayrshire galantine Scotland A galantine of Ayrshire galantine azarole The Naples medlar. sweet. 2004 7:22 PM ayran ayran Middle East A yoghurt-based drink qualities. protein. nutmeg and pepper. pressed until set. ewes’ milk azeitão Ayrshire meat roll Scotland A mixture of Ayrshire meat roll cheese made in cylinders (up to 250 g) with minced Ayrshire bacon. Contains 43% water. hot and cold. white and a yellow rind. cooking azul A nondescript. skinned. heavy. mace azarolus. Six blue. menus. nutmeg. Also called Naples cloth. dry. but flavoured with cardamom Eating should be a leisurely activity and a seeds (two pods per 100 ml of yoghurt) period of quiet after a meal should also be Ayrshire bacon Scotland Bacon from Ayrshire bacon observed. azúcar Spain Sugar azúcar Ayrshire shortbread Scotland A Scottish Ayrshire shortbread azúcar de pilón Spain Sugar lump azúcar de pilón shortbread using less butter than the azúcar en cortadillo Spain Cube sugar azúcar en cortadillo standard recipe but enriched with egg and azúcar en cuadrillo Spain Sugar lumps azúcar en cuadrillo cream azúcar en polvo Spain Granulated or caster azúcar en polvo ayu Japan Freshwater trout ayu ayurveda South Asia A science of living which ayurveda sugar azuki bean See adzuki bean azuki bean offers guidance on food. who should be serene and tranquil. glazed with aspic medlar. It is eaten fresh aromatic vegetables. salt. minced stewing a creamy fine textured tangy flavoured paste steak. ayran similar to lassi. dense. eggs. oily. a native of the Mediterranean with and seasoning. August 19. Steaming is considered the best Ayrshire which has its rind removed after method of cooking. and the attitude of the curing and is tightly rolled and secured with cook. a crisp fruit the size of a crab apple rolled in a cloth. removed from the cloth and azijn Netherlands Vinegar azijn coated with toasted breadcrumbs azodicarbonamide See E927 azodicarbonamide Ayrshire roll Back bacon. light. Crataegus azarole minced bacon and beef shoulder steak mixed with breadcrumbs. Eaten with a spoon. strong-tasting blue azul techniques and conditions in which food should be eaten. meat and that a balanced meal should similar to the equally nondescript Danish contain a little of each taste and quality. rolled azeite Portugal Olive oil azeite and wrapped in a floured cloth. breadcrumbs. simmered in water with containing 3 or 4 hard seeds. In brief it recommends cheese made in Latin America from fresh vegetarian food but definitely not red pasteurized and homogenized cows’ milk. bound with egg and stock. bitter. rolled and Ayrshire roll azorubine Carmoisine azorubine tied.Food. 22% tastes are distinguished. sour. rolled and azêdo Portugal Sour Ayrshire gigot azêdo tied gammon joint azeitão Portugal A soft. Available in Scotland. pungent and astringent and six azyme France Unleavened azyme 44 . removed from the or used for jam making. 31% fat. finely chopped onions.fm Page 44 Thursday.

Perch 2. cooking liquor mixed-fruit taste. tomatoes. but not yet true beef baby bel France A small. which when cut across resembles a poaching liquor added and cooked for 10 five pointed star. Also called eight treasure rice salt cod with tomatoes. France A light-textured cake made from a sweetened yeast-raised dough.) bacca babi lemak Southeast Asia A pork stew from babi lemak Singapore made with coconut milk. salt cod. sieved. martiana. with vegetables babbelaar Netherlands Butter cake bacalhau fresco à portuguêsa Portugal Cod babbelaar bacalhau fresco à portuguêsa babelutten Belgium A caramel biscuit babelutten steaks fried in oil with aubergines. 2004 7:22 PM BCDEFGH baby beef baak dau gok China The light green variety of baby beef United States Meat from a beef long bean animal between 14 and 52 weeks old. floured and browned in oil. then poured fruit over salt cod and all heated through babaghanouji An Armenian aubergine pâté. Bass baars baba 1. The soft pulp has a pleasant minutes. onions. babeurre France Buttermilk babeurre onions and garlic.) 2. chopped cream onions. potatoes and babassu The Brazilian palm. onions. bacalao Spain Dried cod. Orbignija babassu sweet peppers bacalhau cozido Portugal Salt cod boiled bacalhau cozido speciosa or O. navy) in dariole moulds. bay leaf and ñoras added and babaco A hybrid of the paw paw. no baak kwo China Ginkgo nut longer veal. syrup and the centre filled with whipped bread cubes. herbs and spices baccalà alla bolognese Italy Salt cod cooked baccalà alla bolognese baboy letsonin Philippines Roast sucking pig baboy letsonin in butter and oil with garlic and pepper 45 . Served with rice. baccalà Italy Salt cod baccalà blachan. now grown in New Zealand. May be soaked in syrup bacalaitos Caribbean Puerto Rican fried fish bacalaitos flavoured with rum or liqueur and/or filled cakes made with cod with cream. also cod bacallà babi guling Indonesia Roast pork babi guling bacca Italy Berry (NOTE: The plural is bacche. boned. Served hot or cold. cod or ling bacalao baba au kirsch France A baked baba cake baba au kirsch bacalao a la ajo arriero Spain Cod cooked in bacalao a la ajo arriero soaked in kirsch-flavoured sugar syrup a garlicky sauce with parsley and pepper baba au rhum France A baba cake baked in baba au rhum bacalao a la vizcaína Spain Poached salt bacalao a la vizcaína a small ring mould. whose nuts yield a valuable oil. pimenton and papaya.fm Page 45 Thursday. seasoned and sugared. bacallà Catalonia Salt fish. whole cows’ baby bel baars Netherlands 1. Also called star and its consistency adjusted. Carica babaco sweated until tender. from the Basque region parsley is substituted for coriander and bacalao seco Spain Stockfish bacalao seco pomegranate seeds are added at the same bacalhau Portugal Dried salt cod used as a bacalhau time as the parsley babaofan China Glutinous rice pudding with babaofan staple protein food in Portugal bacalhau à portuguêsa Portugal Casseroled bacalhau à portuguêsa eight ingredients. garlic. Originally from Ecuador but liquidized. soft. baby’s head England Steak and kidney baby’s head often baked in small or large ring moulds or pudding (colloquial. August 19.Food. raw ham. soaked in rum-flavoured cod. babaghanouji bacalao al pil-pil Spain Cod cooked in olive bacalao al pil-pil the same as baklazhannaia ikra except that oil. fish reserved. Poland A Polish cake resembling a baba milk cheese similar to Edam and covered in long gathered skirt (NOTE: Literally ‘an old red wax baby corn See miniature corn baby corn woman’.

The incubation period is 4 – 8 bacteria The plural form of bacterium. bacteria hours. Commercial bacche Italy Berries bacche curing methods leave more water in the flesh bac cua Vietnam Ginkgo nut bac cua by including polyphosphates and do not give bachelor’s button United States A round bachelor’s button a bacon which keeps as well as the sweet biscuit with a cherry in the centre traditionally cured or dry-cured variety. and Streptococcus spp. half added to a buttered fry pan and the symptoms are nausea and vomiting and cooked until set. oil and capers backbone. diarrhoea and occasionally the backbone from a side of bacon. See examples under entry bacteria. used in fish soups and lemon rind until the fruit is all tender. Served hot or cold and Badischer Hecht Germany Pike fillets with Badischer Hecht possibly flavoured with liqueur or spirits..fm Page 46 Thursday. maritimum. There bacon froise England A plain flour. occasionally diarrhoea. 2004 7:22 PM baccalà alla cappuccina baccalà alla cappuccina Italy Salt cod Backpulver Germany Baking powder baccalà alla cappuccina Backpulver cooked with oil. Bachforelle Germany Brown trout Bacon may be smoked after curing to Bachforelle bacile France Samphire. saltpetre and spices.Food. a duration of 6 – 24 hours and folded. Patisserie Bäckerei unit weight or volume of a foodstuff. chicken Some are beneficial. one has an incubation period of milk batter into which whisked egg white is 1 – 5 hours. the other has an the remaining batter added. and diarrhoea. C. some harmful. button onions. Also nausea. vinegar. browned in oil with onion and stewed in a These remove water from the meat and have thick anchovy sauce some antibacterial action. The spore will germinate after yield of back bacon. egg and bacon froise are 2 strains. then dried and preserved by baccalà alla veneziana Italy Salt cod baccalà alla veneziana treatment with salt. rascasse. fried baccalà alla napoletana bacon England. called rasher Bacillus licheniformis Bacteria which can bacon strip United States Bacon rasher bacon strip produce a toxin causing diarrhoea and bacoreta Spain Little tunny bacoreta vomiting. cooked and incubation period of 8 – 16 hours. which is back fat Hard fat from the back of the pig. which are which. covered in sour cream half Backpflaume Germany Prune Backpflaume baked in the oven then finished by 46 . baconer A pig bred for bacon to give a high baconer rice. lemon juice and boiled Backteig Germany Batter for deep-frying Backteig potatoes Backwerk Germany 1. parsley and garlic Backstein Germany The Bavarian version of Backstein baccalà alla genovese Italy Salt cod grilled baccalà alla genovese Limburger cheese and served with oil. shoulder chop See under each heading. then bouillabaisse badèche France Sea bass badèche drained and covered with the reduced cooking liquor. crisp bacon pieces added. Spain The flesh of bacon in oil then stewed in a sauce of tomatoes. Backobstkompott badasco France The Provençal name for the badasco soaked overnight then simmered in a sugar water syrup (4:5) with a cinnamon stick and fish. Bacillus cereus. Pastries Backwerk baccalà alla napoletana Italy Salt cod. divided in two halves along the garlic. pork. all of which are 18 hours. Cakes 2. a duration turned to brown both sides of 12 – 24 hours and the symptoms are bacon rasher A thin slice cut at right angles to bacon rasher abdominal pain. August 19. The incubation period is 2 – Staphylococcus. would be pork loin or used in the production of various foodstuffs. if uncured. Bacillus subtilis Bacteria which can produce Important in the food industries are a toxin causing vomiting. Listeria. France. Backobst Germany Dried fruit Backobst badaam South Asia Almond badaam Backobstkompott Germany Mixed dried fruit. Pastries 2. etc. Campylobacter. bacile enhance the flavour. food poisoning organisms and Lactobacillus back bacon That part of the side of bacon back bacon spp. back fat indicative of food quality in some cases usually specified for high-quality sausage bactericide A chemical which kills actively bactericide making Backhendl Austria Panéed chicken fried in Backhendl growing bacteria bacterium A single-celled micro-organism bacterium lard or oil Backhuhn Germany Panéed and fried Backhuhn which replicates by growth and then division. generally long with little cooking and lead to growth of the vegetative fat and small head and legs form which can cause food poisoning. It is usually sold after Bacillus cereus A bacterium which grows on boning. See also food backen Germany To bake backen poisoning bacteria bacterial count The number of bacteria per bacterial count Bäckerei Germany 1. usually found in temperate countries in spore form. abdominal pain Salmonella.

The liquid which is drawn off is used as a fish sauce known as patis. bain-marie England.) baharat Middle East A spice mix from the baharat 175°C (NOTE: Literally ‘baking oven’. crusty French baecheoffe baguette baechu Korea Chinese leaves baechu bread. about 250 g weight and formed on a baeckoffe France A meat and potato hotpot baeckoffe cloth. and is often sliced and grilled. black equivalent of marc or grappa. e. green cardamom. France A dish to contain bain-marie eaten as street food (colloquial. bainiku Japan Puréed umeboshi plums bainiku Often served with butter and honey or khli’. It is cooked on one side only and baingan South Asia Aubergine baingan has a distinctive honeycombed appearance. introduced from Vienna by the Austrian covered in the marinade. then briefly boiling after Bahia Washington Bahia proving and prior to baking bai cai China Pak choy bai cai baggiana Italy A bean. layered with potatoes and onions. United States A North American term bake dill and served hot over cooked asparagus tips and garnished with sour cream (NOTE: for a social gathering at which baked or Named after General Bagration who was barbecued food is served.) bagaceira Portugal The Portuguese bagaceira Persian Gulf consisting of nutmeg.fm Page 47 Thursday. Provence) 2. chopped anchovies. paprika and cayenne pepper and used with meat and bagel A Jewish bread roll made by forming the bagel vegetables dough into a ring. ‘clam bake’ 2. thin. au vegetables item in a container placed in a pan of water Bagnes et conches Switzerland A hard so as to prevent it reaching too high a Bagnes et conches delicately flavoured cheese temperature bairm breac Ireland Barm brack bairm breac bagnet Italy The name for sauce in Piedmont bagnet bai sa ra neh Thailand Mint bai sa ra neh bagnomaria Italy See bain-marie bagnomaria baiser France Two meringue shells baiser bagolan Philippines Cuttlefish bagolan bagoong Philippines Salted shrimps or small bagoong sandwiched together with whipped cream fish fermented in a closed jar for several (NOTE: Literally ‘a kiss’. tomato and basil soup baggiana baie France Berry baie from Umbria baie de ronce France Wild blackberry baie de ronce baghar South Asia A mixture of sliced onions baghar baigan South Asia A long thin aubergine baigan and possibly other vegetables. basil. a type of rum peppercorns. thyme and different species. served hot with raw or cooked bain-marie.) baecheoffe Switzerland Baked potato baguette France Long. garlic. aoyagi (NOTE: The name is sometimes Bagration Russia A veal and chicken Bagration incorrectly used for mirugai which is a consommé flavoured with bay. and made with appropriate containers. Not baked in a tin. (NOTE: The form originated in Paris in Riesling wine with chopped onions. where it was and herbs.) bake 1. 2004 7:22 PM bake gratinating with breadcrumbs and grated killed at the battle of Borodino in 1812 and cheese has various dishes named after him. added to dips and sauces to give a tart bagna 1. See also bakagai and a red rind. chillies and whole spices.g. au France Method of cooking an bain-marie. the pot then sealed embassy. The top is slashed from the Alsace region of France made from in a characteristic diagonal pattern before boneless stewing meat marinaded in Alsace baking.Food. bai horapa Thailand Basil bai horapa fried in ghee or clarified butter and used as a topping for dhal bai karee Thailand Curry leaf bai karee baghlava Iran Baklava bai krapow Thailand Purple basil baghlava bai krapow bai magrut Thailand Makrut lime leaves bai magrut baghrir North Africa A fine semolina and flour baghrir pancake from Morocco usually eaten at bai mak nao Cambodia Lemon grass bai mak nao breakfast. boiling or hot water in which other dishes are Italy A regional name for sauce stood for cooking or to keep them warm at bagna cauda Italy A mixture of melted butter bagna cauda temperatures below boiling. garlic the middle of the 19th century. soup from Baja bajoue France Pig’s cheek bajoue Bagozzo Italy A cooked-curd. grana-type Bagozzo bajra South Asia Bulrush millet bajra cheese with a very hard yellow paste containing fine holes. May be specially or olive oil. 47 . France A small Niçoise salad served bagna flavour on a round bun with the centre scooped out. cumin seeds. coriander seeds. It has a sharp flavour bakagai Japan A type of large clam. made with sugar cane residues cloves. flavoured with bai guo China Gingko nut bai guo chopped garlic.) bai toey hom Thailand Screwpine bai toey hom weeks and used as a flavouring or bajai halászlé Hungary A fish and potato bajai halászlé condiment. It rapidly became popular and cooked in the oven for up to 4 hours at throughout France. August 19.

suitable for seasoned flour. Sometimes steam pasteurized skimmed milk with a lactic may be added to increase the relative starter culture. type of cottage cheese made from a combustion products. halved.2% fat evaporation of water. covered with meringue and case lined with jam and filled with an almond baked in a hot oven so that the meringue is cake mixture. fried and placed between bread making. The tinned variety oven. usually baking sheet or savoury solid additions baked beans rectangular with raised edges on 3 sides. bakery An establishment where cakes and bakery bake blind. to To bake an unfilled pastry case bread are baked. to bake. See also baking sheet baklava. baker’s dozen Thirteen of anything. especially for See also baking tray children. often with a shop attached in a tin by lining the inside with foil or Bakewell pudding England A thickish Bakewell pudding greaseproof paper and filling this with dried beans or grain so as to prevent the case irregular puff pastry case lined with jam and filled with an almond-flavoured egg. renversée tarts. sugar. to To cook in an oven with dry heat. biscuits. in Europe and North America. griddled or fried bake pan United States A large rectangular bake pan bake. Must be used fresh. Sold as a beige.Food. etc. baked and finished with icing browned whilst the ice cream remains solid. lemon juice of soda which liberates carbon dioxide gas and butter and served with whipped cream on heating. omelette Derbyshire. 2004 7:22 PM bake. eaten hot or cold (NOTE: filling is removed and the pastry case is So called from the town of Bakewell in finished in the oven. The navy bean is now being baking soda See bicarbonate of soda baking soda replaced in some brands by European baking tray A steel sheet with a raised edge baking tray varieties of the haricot bean. omelette norvégienne baking chocolate Unsweetened or bitter baking chocolate baked apple baked apple United Kingdom A cored apple chocolate used in cooking. an oven for about an hour until well risen brought together with coconut milk and bakelse Sweden A sweet pastry or small cake bakelse either baked. butter and baking pudding but cooked uncovered at 180°C in powder (25:6:1) by the rubbing-in method. Baked goods are and 19% protein. baked custard all around or on three sides for use in an baked custard United States Crème oven. milk and flavourings. (NOTE: So called from the town of Bakewell in Also called Norwegian omelette. the and sugar mixture. Domestic baking powders or ice cream replace some of the cream of tartar with an baked batter pudding acid phosphate which is slower to act and baked batter pudding England A Yorkshire gives more time for preparation and cooking. brown chocolate sugar and cinnamon powder and baked in baking powder A chemical raising agent baking powder the oven as a dessert made from a finely ground mixture of two parts cream of tartar to one part bicarbonate baked bananas baked bananas Peeled bananas. etc. (4 to 5 eggs per litre). After the pastry has set. baked Alaska Derbyshire. baklava the oven until set and browned. to bake blind. straight-sided shallow pan without a cover. then coated in Saccharomyces cerevisiae. baked in containers. sometimes in a pastry case. brown sugar. Heat is transferred by radiation from the hot used for oven-baking metal surfaces or by convection from natural baker’s cheese United States A soft. are cooked in the USA) in a tomato sauce. Armenian and Greek dessert made from 48 . 0. Various shapes are available for pizzas. Contains 74% water.) soufflée surprise. smooth baker’s cheese or forced circulation of hot air or gas. a bonus baker’s dozen of one over the regular dozen bake and shark bake and shark Caribbean A local snack food baker’s yeast A particular strain of the yeast baker’s yeast from Trinidad and Tobago consisting of shark meat marinated in lime juice.. Extensively used in the humidity and reduce the loss of weight by bakery trade. crumbly. on baked beans Cooked navy beans (from the which rolls. August 19.fm Page 48 Thursday.) baked Alaska Very cold ice cream placed on Bakewell tart England A shortcrust pastry Bakewell tart a sponge cake. stuffed with sultanas. pudding batter baked in the oven with sweet baking sheet A heavy steel sheet. butter losing its shape. usually containing about 75 to bakeapples bakeapples Cloudberries 80% free water. two fried bakes solid cake. or a rectangular tray can be used baked egg custard baked egg custard An egg custard mix of as a base for flan rings and smaller eggs. See also bitter with skin on. The unraised edge is to facilitate are an important source of protein and fibre sliding the baked goods onto a cooling rack. baked with rum. usually brown on the outside. baklaoua A Middle Eastern. to Caribbean A type of biscuit from Trinidad baked pudding United Kingdom As steamed baked pudding made from plain flour.

butter. vegetables. A roll of boned and ballottine onion and ginger root fried in oil until golden. the seeds are removed and washed prior to ball garlic Bulb garlic ball garlic use. mixed with tartar per kg of flour. garlic and baking at 170°C for 50 minutes.. breadcrumbs. Contains 42% Victoria’s favourite shortbread made from water. Made in various sizes. mushrooms and 220°C for 10 to 15 minutes. balichow metal loaf tin somewhat like a bellows. Ballymaloe Ireland A wholemeal. sugar which consists of about 12 teardrop-shaped and yeast are used to form the slightly sticky pieces of stainless steel wire. noodles. butter and sugar (3:2:1) pressed out balcalhao di kismur South Asia A seafood balcalhao di kismur very thin (4 mm) and cooked at 180°C for 30 salad from Goa made of salt cod soaked in minutes 49 . ginger. spring balachaung ballottine France 1. ground almonds. See the contours of a basin. chopped coriander and lemon juice and butter rubbed in. Water. minced prawns. cut in quarters. The Armenian version baleron Poland A popular smoked pork baleron is usually baked in a round pan and sausage prescored in a diamond pattern and cut into balichow South Asia A South Indian relish of balichow diamonds after baking. etc. Also balmoral loaf tin A corrugated cylindrical balmoral loaf tin called balachow. Used for bakudai Japan A type of pea used as a bakudai cutting out balls from melons. lined with pâté. butter and Ballater scones sweated spring onions and green sweet buttermilk (8:1:5) with 1 dsp of salt. cooled and cut into powder and lemon juice squares or diamonds.fm Page 49 Thursday. fried with minced onion. finely chopped dried shrimps fried ballottine de volaille France A chicken ballottine de volaille with turmeric in the same oil. which balachow South Asia Balachong balachow produces a ridged loaf or cake easily cut into balantier France Wild pomegranate balantier slices. meat or fish 2. spice. green and red chillies.. balm Lemon balm balm then pounded with salt and vinegar to an balmain bug Australia Sand lobster balmain bug acceptable taste and consistency. ice cream. after sweet green peppers. yeast-raised Ballymaloe balachong South Asia A South Indian relish of balachong bread. etc. garlic. balachaung Burma Chopped garlic. scalded-curd. Eaten warm. dry ingredients mixed. stuffed poultry.Food. Also called outlaw soup baller A food preparation implement baller bakonyi gombamártás bakonyi gombamártás Hungary A consisting of half a hollow sphere with sharp mushroom sauce from Bakony edges on the end of a handle. each secured around the circumference of a shaped into rolls. the two ends of dough which is mixed with caraway seeds. etc. proved and baked at 200°C. The whole forms a 3 balacan Malaysia A strong-smelling dried balacan dimensional tear drop shape which fits easily paste made from small crustaceans. 2004 7:22 PM Balmoral shortbread layers of filo pastry interspersed with diluted palm vinegar. cooled and coated with aspic smelly but tasty concoction. simmered with chopped and Ballater scones Scotland Flour. See also balachong baklazhannaia ikra Southwest Asia A baklazhannaia ikra balik Turkey Fish balik Georgian pâté made from the flesh of roasted ballach Ireland Wrasse. cucumbers. and all brought together cooled with the buttermilk. softened shrimp paste added stuffed with forcemeat made from the leg and all cooked over a low heat to form a meat. garnish for sashimi and salads. They come in various also blachan sizes. cooked. mixed with the boned from the inside. wheat balloon whisk The professional chef’s whisk balloon whisk flour and sour cream (1:2:1). fried sliced onions. 1 dsp of peppers. beef. August 19. flaked and mixed with chopped nuts. soaked in spices and finished with dried shrimp sugar syrup or honey. ballon France A boned joint of meat tied into ballon balabusky Eastern Europe A yeast-raised balabusky a ball shape prior to cooking Ukrainian bread made from rye flour. sugar. the fish ballach aubergines. flour. 20% fat and 25% protein. Also called ribbed loaf tin. Balaton tin cows’ milk cheese with a buttery. skinned tomatoes and cayenne bicarbonate of soda and 2 dsp of cream of pepper until all cooked and thick. The pods are root vegetables. Meat loaf reserved. docked and baked at chicken. Used as a side jelly dish. toast rack Balaton Hungary A semi-hard. cooked steeped in tepid tea to make them open and gizzards. sprinkled with more stout circular handle about 2 cm diameter by caraway seeds. Formed into rounds by bakonyi betyárleves Hungary A thick soup of bakonyi betyárleves hand. 15 cm long. place of sugar mango and tomatoes or similar plus spices. cheese. the yeast activated with treacle in minced prawns. aromatic Balmoral shortbread Scotland Queen Balmoral shortbread flavoured paste with holes.

Finished with cream before serving. The original peanuts from the Bambara region of individual fruits 7 – 24 cm long grow in Mali. Dictyophora phalloidea. found in the Baltic banán Hungary Banana banán Sea banana England. okra. Used as balti cooking style. Bambusa Botanical name Bamboo It is simmered for 2 hours until tender adding Bambusa vulgaris Botanical name Cultivated sliced mushrooms 10 minutes before the bamboo shoots end. salted. Spain Bamboo bambú with chopped onions. shrimp. sweetish balsamic vinegar bamiya Middle East Okra bamiya vinegar from Italy. originated in Birmingham. balsamella Italy Béchamel sauce balsamella bamieh Middle East Okra bamieh balsamic vinegar A highly fragrant. Brought from Indonesia. plantain flour 50 . skin is thick and easily removed. seasoned and covered bambú Italy. etc. Balti is Hindi for bucket. normally used as a source of useful low-digestibility starch. would never reach a high sugar content are It is light in colour. The of some species are used in cooking. parsley and veal stock. grown in Bambara groundnut West Africa One of the Bambara groundnut hot climates throughout the world. Italy. which have been dried and ground. in the 1970s. August 19. and herbs banaan Netherlands Banana banaan consisting of marinated and spiced bana caldo Italy Olive oil mixed with chopped bana caldo ingredients stir-fried and served in a karahi. Baltic herring A small species of herring. eggs. soaked in milk or water Balsamita major Botanical name Costmary then fried or steamed bamya Egypt. The flesh is soft and bamboo Any large tropical woody grass of the cream coloured and when underripe a bamboo genus Bambusa. (all sterile containing an intact embryo duck. banana chilli A yellow and rather mild sweet banana chilli leaves of certain species of bamboo used as a food wrapping for grilling. 2004 7:22 PM Balmoral tripe Balmoral tripe Scotland Veal tripe cut in 8 cm Asian cooking.Food. Fresh shoots must be Balmoral tripe squares. Also dried or canned in Chinese and Southeast called pisang starch.sapientum). Unripe bananas and some which grows in China on a certain kind of bamboo. which 17 to 19%. lemon juice. Portugal The banana balut Philippines Fertilized duck eggs balut fruit of a giant herb. Thought hybrids without exact species names. pickled. bacon slightly smaller laid over parboiled to remove toxins. Dessert bamboo fungus A very expensive fungus bamboo fungus bananas when ripe have a sugar content of fruiting body. Tinned are the most convenient. The leaves and shoots to reduce the chance of bowel cancer.fm Page 50 Thursday. rolled the most tasty but require long soaking and up and packed seam side down over bay cooking. North Africa A stew of minced bamya balsam pear Bitter gourd balsam pear balti A style of cheap Indian fast food. sometimes named M. After fruiting the stem of the plant crunchy texture. Japan. leaves in a saucepan. used either fresh. chilli pepper boiling. Also called staghorn fungus dies back and new suckers grow from the bamboo leaf The blanched and softened bamboo leaf base. and there is no anchovies. probably taken to Africa by the bunches from a central stalk and are usually Spaniards from Latin America via the picked green for transportation and ripened Phillipines and Asia to yellow prior to sale. green pepper. but to increase male potency when eaten. Bambusprosse Germany Bamboo shoot Bambusprosse balnamoon skink Ireland Chicken broth balnamoon skink ba mee Thailand Egg noodle ba mee finished with egg yolks and milk and bamee Malaysia A thin white noodle made bamee garnished with green peas. chopped garlic and seasoning suggestion that there is an authentic Indian simmered in butter for 10 minutes. said construction material. steaming. tomato. onions and balsam apple Kantola balsam apple various vegetables. UK. looks like a small lacy eaten as a staple food and known as purse and has a musty earthy taste and plantain. made from concentrated bammy Caribbean A Jamaican bread made bammy grape juice and aged in wood for at least 10 years from cassava flour. shredded lettuce and diced celeriac from wheat flour bami Netherlands A spicy dish of noodles with bami baloney United States Bologna sausage baloney all or some of pork. banak Philippines Grey mullet Baltic herring banak Opisthonema oglinum. genus Musa. which balti lamb. banana fig United States Sun-dried slices of banana fig bamboo mustard cabbage See chuk gaai banana which are dark and sticky and bamboo mustard cabbage choy resemble figs bamboo shoots The immature shoots of the banana flour A flour made from plantains bamboo shoots banana flour bamboo. a dip. onion. Dried shoots are each square which is then peppered.

cheese and yoghurt banane des antilles France Plantain. banh phong tom Vietnam Prawn crackers banh phong tom flamed with rum and served with whipped banh trang Vietnam Dried thin and almost banh trang cream transparent pancakes made from cassava. prior to baking. Sweden Bananas bananer banket letter Netherlands Flaky pastry banket letter bananes baronnet France Bananas served bananes baronnet (millefeuille) cakes filled with almond paste with cream and kirsch banku West Africa A Ghanaian staple made banku bananes Beauharnais France Bananas bananes Beauharnais from a maize meal dough which has been served with sugar. spikes rather like asparagus. It grows up to or plates in Indian and Southeast Asian 1. sautéed in oil until tender. sugared. oatmeal or barley meal and Banbury cake England An oval-shaped Banbury cake cooked on a griddle. tapioca and corn flours filled with ice cream and finished with with peanut oil. The sap must not bangkwang Malaysia Yam bean bangkwang be allowed to contact the clothes or body.5 m and has a greenish grey skin and restaurants or as a substitute for greaseproof delicate flesh. A circular scone made bannock Served with sauce ti-malice. from cows’ or buffaloes’ milk Used like the globe artichoke in Indian and bandeng Indonesia Bangus bandeng Southeast Asian cooking. Penaeus merguiensis used with the popular Hanoi soup called bananas Foster United States A New Orleans bananas Foster pho. from barley flour. August 19. water and salt whipped cream and chopped nuts banh xeo Vietnam Fried pancake banh xeo banana squash A winter squash shaped like banana squash banira Japan Vanilla banira a banana banitza susu sirene Bulgaria A pie made of banitza susu sirene banane France Banana banane layers of pastry interlayered with a mixture of Banane Germany Banana Banane egg. It is sliced and fried English sausages. bangus A farmed round fish. sugar. spring rolls. 2004 7:22 PM bannock fluke banana flower The fat red to purple pointed banda Indonesia Yam banana flower banda group of male flowers which forms in the bandal South Asia A rich cream cheese made bandal initial stages at the tip of a bunch of bananas. Also banane des antilles bankebiff Norway Beef. spices. which is very popular in sometimes used as disposable table cloths the Phillipines and Indonesia. wrappers similar to banh trang but made with banana split A longitudinally split banana banana split a mixture of wheat. Cooked in hot banh uot Vietnam Freshly made thin pancake banh uot ashes or baked. Sometimes equal parts of maize half their original thickness and fried until meal and grated cassava root are used. butter. spiced. Also called nu tieu speciality of fried bananas.Food. Various types are Oxfordshire cake made from puff pastry filled produced for breakfast and high tea. rum and macaroons allowed to ferment for 2 to 3 days and is then bananes pesées Caribbean A Haitian dish of bananes pesées boiled with water for about 20 minutes to green plantains soaked in salted water for an make a very stiff cooked porridge. bannock Scotland 1. This is hour. biscuit resembling shortbread but containing flour and rum. They cook very quickly and are king prawn. Also an egg white and caster sugar glaze just called Pithcaithly bannock bannock fluke Turbot bannock fluke before removing from the oven 51 .g. golden brown and crisp on the outside. mashed potatoes soaked in salted water for several hours and and gravy (colloquial) used in Burmese cooking. A with dried vine fruits.fm Page 51 Thursday. Moistened to soften before the base of the banana plant are forced by use in wrapping food prior to cooking as in excluding light and become long thick white e. Norway. Also called milkfish paper when cooking en papillote banh cuon Vietnam Cellophane noodles banh cuon banana pepper United States A mild yellow- banana pepper banh hoi Vietnam Rice vermicelli banh hoi green pepper up to 10 cm long used in banh mi Vietnam Bread banh mi salads and as a stuffed vegetable banh pho Vietnam White rice noodles about 3 banh pho banana prawn A yellowish beige variety of banana prawn mm wide. Salmoneus. banana shoot The shoots which grow from banana shoot water and salt. drained. browned in butter bankebiff called banane plantain and simmered in stock banane plantain France Plantain banane plantain bankekød Denmark Stewed beef bankekød bananer Denmark. formed into tennis-ball-sized portions for then flattened with a fish slice or similar until serving. Chanos chanos bangus banana leaf The leaves of bananas banana leaf and C. 2. bangers England Cooked English sausages bangers banana fritters See fruit fritters banana fritters (colloquial) banana heart The pith at the centre of the banana heart bangers and mash England A simple meal of bangers and mash trunk of a banana plant. finished with chopped mixed peel and almonds.

The dry ingredients are well queue ‘beard to tail’. Adansonia digitata. Also called bar cress badèche. originally from South garlic and minced seeded chilli pepper and America but now bred in France and brought together with warm water to form a elsewhere and very popular in Australia. well-flavoured. laid by chickens. The meats are often treated bara claddu Wales A simple cake made from with spice mixture. The fruit is large and bara sem South Asia 1. diced bacon and bao China 1.fm Page 52 Thursday. lard with chopped onions. Southeast Asia and domesticated in tarhonya or dumplings. A method of cooking food similar barbecue bread’. 2004 7:22 PM Banon Banon France A small Provençal cream egg and a little milk to a cake consistency. slightly barbary duck flour and butter (4:2:1) with 8 teaspoons of gamey lean duck. then rolled out to 3 cm slaughtered at up to 3 months old and thick and fried both sides. exerted by the atmosphere proved again. the fish barbeau soaked in tea (NOTE: Literally ‘speckled barbecue 1. bara claddu plain flour. chopped onions sometimes used of the very small eggs first and paprika then all simmered with water. minced musky-flavoured flesh.) 52 . Served with rice. Also called monkey bread bean bao zi China Steamed bread bun. Served baobab The fruit of the African baobab tree. huff Barbarea verna Botanical name Land cress juff Barbarea vulgaris Botanical name Winter bar 1. the fish. more primitive type of bantam baranina Russia Lamb baranina domestic fowl or chicken usually with bárányhús Hungary Lamb bárányhús brightly coloured feathers producing small báránypaprikás Hungary Diced lamb fried in báránypaprikás eggs bantam eggs Eggs from the bantam fowl. proved. Also called hustler. Cairina moschata. flat round white bap barbadine France Passion fruit barbadine bread with a soft crust and generally dusted with flour Barbados cherry Acerola Barbados cherry baptist cake United States A deep-fried baptist cake Barbados sugar Muscovado sugar Barbados sugar enriched yeast dough bun from New Barbarakraut Germany Land cress Barbarakraut England. Indonesia. baobab with tarhonya. Eaten hot. France Bass. Sword bara sem pulpy. wrapped in then baked in a buttered loaf tin at 160°C for vine leaves and presented on a slice of wood about an hour. Banon cheese sprinkled with savory.) to grilling. See also pullet eggs tomato purée. France An establishment which serves drinks and light snacks 3. cernier. August 19. pressure. holy poke. rested. with baking powder per kg of combined flours. Served sliced with butter. referring to the mixed and brought together with the beaten barbecueing of the whole animal. Blanching and refreshing 2. dried vine fruits and egg The equipment used to cook meat in this way (4:4:4:1) with a little baking powder and (NOTE: Derived from the French barbe à mixed spice. It is firm dough.Food. bantam eggs lard with diced lean bacon. indented along its length to look like a Lilo mattress and baked at 220°C bär Sweden Berry bär for about 15 minutes bara bread Caribbean Split pea flour. thinly sliced sweet green peppers and seasoning until cooked and banteng A small cow-like animal from banteng finished with sour cream. sugar. and barded and basted. 1 bar roughly equals the pressure shaped into rectangles 30 by 12 by 1 cm. plain bara bread barbary duck A fleshy. A unit of white bread mixed for 15 minutes. usually should be cooked more slowly than duckling as a sandwich with channa and a hot sauce. sometimes bao zi barbabietola Italy Beetroot barbabietola stuffed barbada Spain Brill barbada bap United Kingdom A small. Also called barbeque 2. Also called muscovy duck (NOTE: From Trinidad) barbary pear Prickly pear barbary pear bara brith Wales A Welsh sweet bread made bara brith Barbe Germany Barbel. the fish Barbe from a yeasted dough with caraway seeds and a high proportion of dried vine fruits barbeau France Barbel. flavoured with cumin. loup de mer 2. turmeric. Jack bean 2. banquet A formal meal with many courses bara jheenga South Asia Lobster banquet bara jheenga served to a large gathering of people bara lawr Wales Laver bread bara lawr bantam A small. bao paprika and all simmered in seasoned brown Aubergine stock and tomato purée until cooked. See also oatcake radiant heat. The flesh is reputed to be very báránypörkölt Hungary Diced lamb fried in báránypörkölt tasty. bézuche. generally in the open air over bara ceirch Wales The traditional UK oatcake bara ceirch smouldering charcoal or some other form of but made with bacon fat. barbari Central Asia A yeast-raised Iranian barbari England.

barbel bread. Popular in Spain and Portugal. salsify Served with sugar and cream. mustard powder. paprika. Can grow wheat flour in leavened bread up to 45 cm in length. to bard meat which is found on sea-washed rocks around bardé France Wrapped or covered in a thin bardé the Atlantic coast. occasionally to make a flour or meal.g. barbue Brancas France Brill baked with barbue Brancas barm Yeast barm vegetables in a tomato sauce barm brack Ireland A sweet bread made from barm brack Barcelona nut Hazelnut Barcelona nut yeasted dough mixed with dried vine fruits barchetta Italy Barquette. peeled with the stalk on. and bar clam See surf clam bar clam caraway seeds. up to 15 cm long. 2004 7:22 PM Barnstaple fair pears barbecue sauce The general term for any to rice. celery seeds. made from black peppercorns. barbo now made from sugar and water. a small boat- barchetta and chopped candied peel. for making unleavened barbel The coarse European freshwater fish. cayenne pepper. chilli sauce and ground broth).fm Page 53 Thursday. barley flakes Partially cooked barley. Also called Troyes 7 times its weight of water for 2 hours. generally used for preserves if at all coloured and lemon-flavoured brittle sweet barbo Italy. Norway. Not suitable on its own for making barbecue sauce spicy sauce served with barbecued food. leavened bread since it contains little gluten. Used to finish savoury dishes. possibly shaped tartlet previously soaked in tea to rehydrate. to Hallowe’en. Portugal. Used as one constituent barbeel Netherlands Barbel. Sometimes used in soups (as an addition to spring onions. barberon France The Provençal name for barberon currants are added for the last 20 minutes. toasted sesame seeds or peanuts blended in but predominantly either as animal feed or a food processor. garlic. e. Popular at Christmas and bard. piquéed with barley One of the oldest cultivated cereals. or as a substitute for some of the Barbus barbus. also for puddings and toppings. Bärme Germany Yeast (North Germany) Bärme bardatte France Cabbage stuffed with hare bardatte barnacle A cylindrical stalk-like crustacean. barfi South Asia A sweet resembling fudge. August 19. Spain Barbel. the fish barbeel of muesli. poached in red barley Hordeum vulgare. Also called barfi See also burfi goose barnacle. pearl barley barley broth Scotland Scotch broth but made barley broth grilling. Once barbue France Brill barbue thought to have medicinal properties. May be eaten raw or cooked. with a seed of similar size wine with sugar and cloves for 15 minutes 53 . dried thyme. Also called bairm breac fatty bacon to prevent it drying out during barm cake England A soft bread roll in the barm cake roasting whilst other parts of the meat are shape of a circle often split and filled for use cooking. related to the carp. a mixture of soya sauce. barberry The fruit of the bush Berberis barberry barley sugar A transparent. barbeen Middle East A salad green rather like barbeen barley flour Ground barley used as a barley flour watercress thickening agent. Barnstaple fair pears England Large Comice Barnstaple fair pears bark gor China Ginkgo nut bark gor pears. blanched halved almonds. ground spices rubbed on to meat before See also pot barley. originally the fish from sugar and barley water barbot Eel pout barbot barley syrup See malt barley syrup barbotine France Tansy barbotine barley water A drink made from the water in barley water barbounia Greece Red mullet barbounia which pearl barley has been cooked.Food. barley meal Coarsely ground pot barley used barley meal barbeque See barbecue barbeque to make a kind of porridge or gruel and Barberey France A soft cheese made from Barberey bannocks partially skimmed cows’ milk formed into a barley pudding Scotland A Lothian dish of barley pudding disc (250 g). to To cover meat with thin layers of fat or bard. used in attaches itself to the rock and the tough roasting to protect parts from the heat papery skin covered in small scales are barder France To bard barder discarded. covered with wood ash and barley cooked in the oven at 150°C with 6 to ripened for a month. Often used to protect the breast as a sandwich meat of birds and chicken. rice wine or vinegar. for conversion to malt (by sprouting) for barbecue spice mix A medium hot blend of barbecue spice mix fermentation in the beer and spirit industries. barley flakes salt and soft brown sugar flattened and dried. barnacle barde France A layer of fat or fatty bacon used barde Pollicipes cornucopia. goose-necked barnacle barista South Asia Sliced onions fried until barnacle goose Brent goose barista barnacle goose crisp. with a mutton stock dried marjoram. The foot with which it solid sheet of fat or fatty bacon. caramel- barley sugar vulgaris.

Israel made with ewes’ and goats’ milk. pistol. lodger’s loaf. olives and the like. the soup simmered and skimmed for 1 hour.5 kg and stock is the base of soups and sauces. Also called crinkled musket. seawater game fish of the genus Sphyraena The major component of a dish which is the found in warm water worldwide. Used for wine. Bass Barsch cream soup barszcz Poland A Polish version of borscht barszcz basil A tender annual herb. Small boat-shaped tartlet barquette to 7100 kJ per day. Lates calcarifer. creamed if required stew with prunes and garnished as appropriate. Roasted for celebratory a water and tamarind pulp mixture. chilled and cooking liquor and clotted cream served with slices of hard-boiled egg barnyard millet A type of millet. seasoned and barrogog bis basela North Africa A lamb barrogog bis basela consistency adjusted. caster basic cake mixture barramundi. bas de carré France The top part of the bas de carré 2. Ocimum basil made from fermented sour beet juice. Barracudas main determinant of its properties as e. seasoned. pesto and Italian cooking. uniform slices. Also have lean firm flesh. bashit Scotland Mashed. A wooden cask with specially shaped barrel basic foods Seven classes of food are basic foods wooden staves forming the sides which are held together with iron hoops which when considered necessary for a balanced daily knocked down from either end compress all diet: green and yellow vegetables. herrings. lemon basil. butter. Echinochloa barya a jagnjetinom Balkans A lamb and barnyard millet barya a jagnjetinom crusgalli. a bouquet garni and rasp white stock added. 2. are generally eaten at around 2. For the average baron of lamb lamb in one piece healthy adult this is 1700 K cal per day equal barquette France 1. Perch 2. grown mainly as a fodder crop in okra casserole from Serbia the east and now an escaped wild plant in barzotte Italy Soft-boiled. barramunda Australia The edible barramundi Australian lungfish. trembling and vomiting. piston. at the last minute to cooked dishes. A liquid Vegetarians would substitute pulses for the measure equivalent to 159 litres. a leg of lamb used for roasting boiling the onion and separating the layers. See also Barsch Germany 1. beer. the bouquet garni barrinaire Italy Sand eel barrinaire removed. occasions. as in bashit neeps bashit with a dusting of lemon myrtle instead of dill weed (colloquial) basic cake mixture Flour. baron of beef England A large beef joint These are then stuffed as with cabbage rolls baron of beef consisting of two sirloins. The small tin in which a barquette is baked shoulder of veal. connected by the using a meat and rice filling and baked with backbone.Food. and added the juice of pickled beetroot and cucumbers. fruits. leek and basic soup gallons or 35 imperial gallons barrel bread A cylindrical loaf baked in a barrel bread celery plus twice the quantity of the ridged tin so that it can easily be cut into vegetable after which the soup is named. basilicum. See also thickened with semolina. 2004 7:22 PM barnyard millet and served with the strained reduced yolks and sour cream. basal metabolic rate The rate at which the basal metabolic rate baron of lamb The saddle and two legs of resting body uses energy. meat including watertight. the soup liquidized. The barralax Australia Gravlax made with barralax rind is a glossy red and the paste has a sharp barramundi fillets. with an aromatic flavour traditionally served on Easter day reminiscent of mint and cloves used in barszcz zimny Poland Cold soup made from barszcz zimny salads. cereals and fats and oils. cold cured and flavoured flavour.fm Page 54 Thursday. salted fish or eggs. milk products. August 19. holy basil.g. flour added and cooked landlady’s loaf. Very large Caribbean called fond barracudas over 1 m long have poisonous Basella alba Botanical name Ceylon spinach bashan Middle East A smoked cheese from bashan flesh which causes joint pains. sweated in butter. equivalent to scrag end of barquillo Spain Wafer barquillo lamb base 1. starchy the staves together to make the sides tubers. hairy 54 . The chemical term for a substance base barracouta Snoek barracouta barracuda A slender round-bodied ferocious barracuda which reacts with an acid to form a salt 2. 42 US meat products. as of eggs barzotte the UK and the USA basal mahshi Persian Gulf Stuffed onion basal mahshi baron d’agneau France Fillet end (top half) of baron d’agneau made by making a radial slit from root to tip. finished with egg bush basil. Also sugar and eggs in the proportions by weight called lungfish of 8:5:5:5 with 1 level teaspoon of baking powder per 8 oz of flour (16 g per kg flour) barrel 1. basic soup A mirepoix of onions. out without colour.

Also called salmon dace. purple basil. A fried vegetable filling may be (NOTE: The name means fragrant.Food. flattened minutes then drained. Also before baking Bath chap Pig’s cheek Bath chap called b’stilla. sauce France Salted water bâtarde. estuaries and called plain-leaved escarole around some European coasts. more duchesse potatoes surrounding a filling expensive than American long-grain rice. sauce au depicting traditional scenes. usually firm waxy batata Züritirggel basmati rice types 2. yeast-raised bun Bath bun almonds. Also baked in relief-carved wooden moulds called beurre. basin A wide flattish dish Even though local consumption is forbidden basket A steel mesh utensil (about 8 to 12 basket by the Muslim religion. à la basquaise. chicken or fish. with ham. tomato minutes. See also Tirggel. pastilla. or in lots of boiling water for 8 concassée and chopped parsley. spices and lemon-flavoured eggs. and is boiled or steamed. and crayfish. Portugal Potato. they have been mm pitch) with a handle. covered and finished into cakes. batelière. Curly lettuce. à la France In the Basque batavia France 1. deep-fat fryer and is used to lower damp batakh South Asia Duck batakh foods. See also mowra butter batelière. bisteeya 55 . with garlic and minced meat until dry.) Batate Germany Sweet potato Batate basquaise. It is also bâtarde. until brown. i. Spain Sweet potato basmati rice A dense thin long-grain rice with batata charp Middle East An Iraqi patty of batata charp an aromatic and nutty flavour.g. à la France In the boatman’s style. cinnamon and kirsch Served with asparagus or poached fish. Webb’s batavian endive A variety of winter endive. especially potato chips. See also ponkan mandarin not cause the fat or oil to boil over. or. almonds.e. The flesh is batch loaf United Kingdom A loaf which has batch loaf white and is cooked in any way. Also batavia manner. which grows wild warkha pastry interleaved in the savoury around Bath. into the fat batangas Philippines A type of mandarin batangas slowly so that the boiling off of the water does orange. garnished with some or all of fried eggs. salmon bass. batavian endive bass bass A prized silvery grey round non-oily fish. The Best boiled without salt for about 10 filling is then simmered with baharat. After bassia fat South Asia A soft yellow oil bassia fat baking they are split apart to reveal soft extracted from the seeds of the Indian butter sides. strained and about 30% of biscuit containing candied peel. egg-washed liberally dusted with icing sugar. Used as a salad green. Both types are originating in Bath. and the used instead of meat. in the sweet version. kemangi. floured and fried on each side on a very low heat for a further 10 minutes. common bass been baked close to others on a tray so that the dough touches and partially joins. It was and topped with coarse white sugar crystals introduced from Portugal by the Moors. Cichorium endivia. It tastes rather like asparagus version with pigeon meat. thickened with a white roux then reheated with a liaison of egg yolks and cream and a Basler Leckerli Switzerland A Christmas Basler Leckerli little lemon juice. honey. Somerset.fm Page 55 Thursday. bastilla bastilla North Africa Layers of crisp-fried Ornithogalum pyrenaicum. baste to baste to To spoon melted fat over food during with small pastry shells with a rich fish filling Bath asparagus England The flowerhead and Bath asparagus cooking either to prevent drying out or to aid heat transfer stem of the spiked star of Bethlehem plant. up to 1 m in length than true endive. tomatoes and red peppers called scarole 2. sauce used for blanching vegetables in boiling water. which fits in a exported in quantity. with a milky almond containing mixed peel and sultanas sauce to make a kind of pie. e. with larger flatter leaves Dicentrarchus labrax. Also which lives in saltwater lakes. bastard saffron Safflower bastard saffron mushrooms. rice is grown in the foothills of the batata frita Portugal Potato chips batata frita Himalayas. batata 1.e. 2004 7:22 PM Bath chap basil. à la bastani Iran Ice cream bastani i. tree. hazelnuts. Bath bun England A sweet. its weight in butter added just before service. made from sweated chopped onion fried used in Indian cooking for biryani and pilau. August 19. or. Batavian endive. button onions. Also called basting brush A brush used to spread fat or basting brush sweet basil other liquids over food prior to and during basilic basilic France Basil cooking bastoncini Italy Small stick-shaped biscuits bastoncini basilico basilico Italy Basil batagur Malaysia A species of turtle now batagur Basilienkraut Basilienkraut Germany Basil basin endangered due to excessive exploitation.

The curd is the percentage by weight of salt in a salt and pressed in variously-sized cylindrical water solution at 15. etc (NOTE: From Bavarian sausage Very well trimmed lean Bavarian sausage the French battre.e. Also used for sugar moulds. topped with scrambled eggs. e. made resemble bark either to pouring consistency for pancakes. Also called spoon bread (NOTE: From the with whipped cream and sugar. seasoning and saltpetre. bacon and vegetables Battelmatt Austria. Written °B or °Bé. battuto Italy A mixture of chopped onion. A type crushing flavourings such as ginger. bhajias. wrapped in softened banana leaves in bauern Germany Country-style bauern cylinders between 2 cm and 10 cm in Bauernbratwurst Switzerland A country-style Bauernbratwurst diameter and 30 cm long. specific gravity 1. to To coat with batter batter. sugar. Eaten warm as the Bauernbrot Germany Peasant bread. a lengthwise in a 2x2 checkerboard pattern 50% sugar solution. soft mixture made from flour including cake shallots and garlic. United States A general term used in North America for any pork and veal. mixed with a little and scone mixes. August 19. to filled omelette a cutlet bat and thus reduce cooking time Bauernschmaus Austria A dish of sauerkraut. then steamed for scalded sausage. Bauernschmaus batsoa Italy Pig’s trotters. Italy. Also called bobolo.23. salted in brine or dry salt and syrups but this has no simple relationship to ripened for 3 to 4 months. roughly 6mm x garlic.Food. The Battenberg A rectangular long oblong sponge Battenberg relationship between °Bé and specific gravity made in two different colours arranged is °Bé = 145 – (145/specific gravity). to bavarois France A dessert made from either a bavarois batter bread United States An unsweetened batter bread vanilla-flavoured egg custard or a fruit purée bread or pudding made with white cornmeal both containing gelatine. Served at lunch. Malaysia Batu giling batu lesong 6mm x 25mm bau dau gok China A light coloured variety of bau dau gok bâton de manioc Central Africa Cassava bâton de manioc tubers treated to remove cyanide long bean baudroie France Monkfish baudroie compounds. linked. especially eggs Bath Oliver battre invented by Dr Oliver of Bath in the 1700s. to To flatten pieces of raw meat with bat out. processed to a smooth paste. mintuba.) used as a base or flavouring ingredient for batir Spain To whip or whisk soups and stews batir batu giling Indonesia A granite slab and batu giling bâton 1. See also piedini di maiale alla Bauernsuppe Germany A country soup of Bauernsuppe piemontese beans. rye Bauernbrot staple carbohydrate source with soups and bread stews. (NOTE: Literally bâtons royaux France Small patties of bâtons royaux ‘farmer’s or peasant’s breakfast’.) 2. ‘to beat’. made for grilling or frying between 4 and 8 hours. A basic mixture of flour. syrup. placali cucumber. etc.5°C. milk and batter shaped like a tree and iced with chocolate to eggs with possible added flavourings. Yorkshire pudding. panéed and deep- batsoa pork sausages and dumplings fried. of cut for root vegetables. ham and chikwangue. sweated in oil and properties. France A long baguette- bâton type French loaf or bread roll tapering at rolling pin used for grinding spices or either end and baked on a flat tray 2. or to baunilha Portugal Vanilla baunilha coating (i.) minced chicken and game Bauernomelett Germany A bacon and onion Bauernomelett bat out. battuto and at that time supposed to have slimming garlic. kwanga. Switzerland A soft Battelmatt bauletti Italy Paupiettes of veal bauletti cooked-curd cheese made from cows’ milk Baumé scale A complicated scale of density Baumé scale with a springy tender texture and delicate originally based on brine and equivalent to taste and numerous small holes. celery and herbs. finely minced with back fat. cromesquis.fm Page 56 Thursday. coating Baumkuchen Germany A Christmas cake Baumkuchen batter 1. Also called batu lesong batu lesong Indonesia. is and covered all round with a marzipan 27°Bé. combined when beginning to thicken. sugar concentration. as well as batter coriander.) mould. Baumwollöl Germany Cottonseed oil Baumwollöl drop scones. let down with sugar from dent corn raised with well-beaten eggs. which is either oiled or lined with batter dip United States Frying batter batter dip caramel. England. onions. demoulded when fully set and 56 . proper packed in sheep casings. 2004 7:22 PM Bath Oliver Bath Oliver A plain flat biscuit (NOTE: It was battre France To whip. Cooled in a southern states.g. etc. air-dried and smoked until golden brown batter. chillies. They will keep in their wrappings for Bauernfrühstuck Germany Fried potatoes Bauernfrühstuck several days. etc. more viscous) consistency for Bavarian cream See bavarois Bavarian cream fritters.

it has a very bavosa and frittatas. à la bavaroise. August 19. sauce England. containing Bayonne ham bavaroise. onions and nutritious coagulated soya bean protein breadcrumbs. especially in a bouquet garni. flavoured with vanilla or bay lobster Sand lobster bay lobster liqueur (NOTE: Not to be confused with bavarois. eaten beadlet bawang besar Malaysia Onion bawang besar bawang bombay Indonesia Onion bawang bombay in France. as of omelettes east coast of North America. generally brown to green in colour but occasionally red. with an off-white to black shell. lima. i. Italy bavette bay salt Salt produced by the natural solar bay salt Long thin strips of pasta noodles with an oval evaporation of seawater.) bayonnaise. Actinia equina. but many puréed vegetables and finely shredded hare others e. Found off the bavosa Italy Soft in the centre. the fish bavose fresh. Also called tofu. available fresh or dried crystals of up to 5 mm. Used for the baveuse bay scallop A small bivalve scallop. up to 7.5 cm diameter the interior when it is folded. etc. 2004 7:22 PM bean curd cheese decorated if required. be soft and jelly-like or have the water marinades.g. milk puddings content progressively reduced to form finally and fish. See also baveuse delicate flavour and can be eaten raw when bavose Italy Blenny.Food. coagulated bean curd which has a soft bay bug Sand lobster bay bug lumpy appearance Bayerische Leberknödel Germany Liver bean curd cheese Bean curd fermented with Bayerische Leberknödel bean curd cheese dumplings made with raw chopped calves’ brine or rice wine and spices and mixed with 57 . minerals and vitamins in badius. etc. onions. Also called tomate de bawang daun Indonesia. Laurus bay (nigari). It grows bean custard. France Flank or skirt of beef 2. Also called sweet bay. the fish bawal puteh bazilik Russia Basil bazilik bawal putih Indonesia Pomfret. Epsom salts. the fish bawal putih BBB See bleu-blanc Belge BBB bawang bakung Malaysia Asian leek bawang bakung beadlet A sea anemone. and is a most important source of bay boletus An edible fungus. usually in large cross section. laurel a cheese-like substance. It can for flavouring. similar to the wedge shell clam jelly. bay. soya.fm Page 57 Thursday. formed into flavoured bavarois tangerine-sized dumplings. chopped bavaroise. Bavarian cream bacon fat. rabbit (colloquial) bawd seeds. béchamel sauce. and the climbing French and runner. etc.e. France Hollandaise sauce flavoured with grated Bayonne ham France A dry-cured lightly Bayonne ham horseradish smoked ham similar to Parma and eaten raw bavette 1. textureless but bean curd dumplings made with hare’s liver. bavarois au marasquin France A cherry- bavarois au marasquin seasoning and flour to stiffen. vinegar. with a 5 to 15 cm diameter smooth Chinese and Japanese cuisine and for brown cap and a short slender stem and with vegans. fried bread crumbs. bavaroise served with beurre noisette and sauerkraut bayleaf See bay bayleaf tea. sieved and mixed with egg. Malaysia Shallots bawang merah bean A leguminous plant characterized by a bean bawang putih Indonesia. Also called crème liver. See also sea salt baveuse France Moist or runny. sauce style. à la France In the Bayonne bayonnaise. Boletus bay boletus first-class protein. eggs and sugar. cloves and North America are broad. bay scallop just runny top of an omelette which becomes Argopecten irradians. strained. The soup is thickened widespread use. soya bean cake profusely under spruce and pine trees and bean curd brains A cream coloured lightly bean curd brains occasionally on the wood or pine cones. Both the young immature pods and bawd bree Scotland A rich soup made from a bawd bree seeds and fresh or dried mature seeds are jointed hare browned in lard with bacon and used for a variety of culinary purposes. The winter vegetables. are in meat returned. It may be boiled. poached and bavaroise France A hot drink made with milk. whose fresh or dried leaves are used separating off the curd as for cheese. simmered in water with principal vegetable varieties in Europe and minced shin beef. dwarf French. and nobilis. bayam Indonesia. made by treating boiled soya milk with ba-wel Burma Squid ba-wel various coagulants such as flaked sea salt bay An evergreen laurel-like shrub. bay trout Australia See salmon 2 bay trout bawal puteh Malaysia White pomfret. Served with bean curd A rather flavourless. mung. peppercorns until all soft. lemon juice and port. Malaysia Spring bawang daun onion mer beakie Australia Southern sea garfish beakie bawang merah Indonesia. without boiling using a little of the acidulated bean clam A small American clam of the bean clam hare’s blood and finished with redcurrant genus Donax. pores rather than gills under the cap. soya bean curd. Malaysia Garlic bawang putih long pod containing a string of separated bawd Scotland Hare. Malaysia Amaranth bayam fried.

sauce England. which tastes like strong-flavoured beccafico Italy Game bird beccafico beef.fm Page 58 Thursday. béarnaise tomatée. pickled bean curd. After softening bearss lime Persian lime bearss lime they are cut in pieces and used in cooked beastlyns Beestings beastlyns dishes as is or after deep-frying. France A basic béchamel. Also called becado Spain Woodcock becado green gram. They keep well. in a bread roll rye. It is lifted off and dried. The meat. soya vermicelli tarragon stalks in the initial reduction and bean curd sheets bean curd sheets See bean curd skin finished after straining with chopped bean curd skin tarragon and chervil. sauce France Choron. hot black bean sauce. to cheese. Also called Gruyère de jang. to rolled bean curd. Beaumont France A semi-hard cheese made Beaumont bean sauce bean sauce A bean paste let down with brine with cows’ milk in the Haute Savoie using the or oil to give a softer consistency same techniques as Toma. It is similar sauce. Beaufort France A hard cooked-curd cows’ Beaufort are strongly flavoured and are used in milk cheese from Haute Savoie with AOC Japanese. Also called bean curd sheets bean curd sticks sauce bean curd sticks Bean curd skins rolled into bearnässås Sweden See béarnaise sauce bearnässås stick-like quills before drying. sauce northern moors. Chinese and Southeast Asian status.Food. sauce cooking. fermented bean curd and the threads from mussels which attach bean curd noodles bean curd noodles Thin strips of dried bean them to the rocks bear grass United States See yucca 2 bear grass curd used in the same way as noodles but not normally fried after boiling. It has a springy bean sprouts bean sprouts The young shoots of the mung texture without holes and is cast in 20-cm- bean. second bamboo bean paste to intimately combine the ingredients by bean paste A variety of seasonings made from vigorous agitation with a spoon. or mechanical or electric mixer fermented with an added culture. salted and beater A general term for any implement used beater dried or mixed with brine. to To remove the frilly gill parts or beard. moyashi. used as a vegetable in Chinese and bebek Indonesia Duck bebek Japanese cooking. Also called Chinese beard. More béarnaise sauce England. wheat. or to rocks used as flavouring. fork yellow or black dried soya beans. soya bean paste. Sometimes other for beating grains or pulses are added. but with chopped called soya noodles. Dhwen- fruitier aroma. Other seeds that may be becada amb cóc Catalonia Cooked woodcock becada amb cóc sprouted include soya beans. A large omnivorous animal of the Ursidae family. Arctostaphylos uva-ursi. diameter thin rounds. chilli bean paste. See bere pine nuts and sultanas bearberry bearberry The red fruit of a plant from béchamel. The important ones are yellow bean firm springy paste with a thin rind. herbs are confined to the Northern Hemisphere and truffle beccacino Italy Snipe beccacino and brown bears are found worldwide. Served warm with grilled meat and stand. 2004 7:22 PM bean curd noodles red food colouring and sometimes cereal beard The gills of an oyster or the fibrous beard extenders. or adzuki bean. Black bears and polar bears stuffed with a mixture of its entrails. to Gruyère but with a higher fat content and Hoisin sauce. France A béarnaise sauce nutritious than starch-based noodles. 2. black bean sauce. When fish. red bean curd. sweet bean paste and Beaufort miso. mustard seed and cress. It is ripened for 3 months and has a cuisines. whisk. August 19. The onion is 58 . More egg yolks are bean curd skin The skin which forms on the used than for hollandaise to give a thicker surface of hot soya bean milk if allowed to sauce. Phaseolus aureus. white sauce made from a white roux and similar to the cranberry and picked from the seasoned milk flavoured with an onion clouté wild using 100g of flour per litre. Also hollandaise sauce. to To incorporate air into a mixture and beat. beards of certain shellfish such as oysters soya bean cheese. softened. lentils. Also called beat. is very rare as the species is becoming beccute Italy Maize flour cakes containing beccute endangered. softened it is used for wrapping food prior to béarnaise tomatée. It has a strong flavour of cheese threads by which mussels attach themselves and is served as a side dish or condiment. tu ya ts’ai bécasse France Woodcock bécasse bean thread noodles bean thread noodles Cellophane noodles becasseau France Young woodcock becasseau bean threads bean threads United States Cellophane bécassine France Snipe bécassine noodles beccaccia Italy Woodcock beccaccia beccaccia alla norcina Italy Woodcock bear beccaccia alla norcina bear 1.

Also called beechmast and seasoning chopped very fine (cheaper varieties adulterated with bread and meal) beechwheat Buckwheat beechwheat packed into pig casings and possibly beef The meat of the animal known as a cow beef smoked (female) or bull (male) (NOTE: The Anglo- beefsteak United States Steak. lemon juice and seasoning. standard and commercial. chervil. removed. August 19. lovage. oregano. bécsi heringsaláta Hungary Herring salad bécsi heringsaláta peppermint. made from the beech nut A small nut from the beech tree. served tataki-style. 21% fat and 19% protein. sage.e. packed in an ovenproof dish 59 . topped with onion and simmering for at least 30 minutes.) are basil. caraway. Bolognese sausage. as in beefsteak saxon name ‘Ox’ is still used for some of what beefsteak and kidney pie were once the less desirable parts e. beech nut first part of the beef intestine genus Fagus and Nothofagus. bourguignonne shaped rather like a thick tongue which grows on trees. oxtail. stood for 2 important base and often referred to simply hours and baked with a tight fitting lid at as béchamel. A flavoursome oil can be extracted from beef. 2004 7:22 PM beef tenderloin removed and the sauce strained after with celery seeds. seasoning onion and bacon and served with a sauce and a little saltpetre.5 cm in diameter. tied and braised in bedeu France The Provençal name for tripe bedeu the oven beef runners Beef casings for black beef runners bee balm Bergamot bee balm beechmast Beech nut beechmast puddings. Also called domiati around a savoury stuffing. cervelat and similar sausages salted curd is drained in cheese cloth and about 4. A less beef suet The hard granular fat interspersed beef suet flavoursome variety is made by boiling up beef scraps and separating off the fat which with membranes from around the kidneys of collects on the surface. beef salami containing whole peppercorns reduced white wine. beef middles Beda Egypt A soft scalded-curd cheese made Beda from buffalos’ or cows’ milk. The mixture is left to cure then marinade accompanied by garlic-flavoured sometimes packed in beef middles.Food. sometimes with ground made from the deglazed pan juices and the spices. shallow-fried in butter and beef cotto United States A low-fat coarse cut beef cotto mixed with sweated chopped shallots. tender cut of beef. beefsteak fungus United Kingdom A bright beefsteak fungus ox liver) beef bourguignonne See boeuf à la beef bourguignonne red edible fungus. A very parsnip. beefburger called poor man’s beefsteak chopped onions and seasoning formed into a beefsteak plant Shiso beefsteak plant thin patty. mint. savory. hours.5 cm diameter taken from the may be eaten fresh or ripened for up to 3 middle of the beef intestine beef olive A thin slice of topside of beef rolled beef olive months.fm Page 59 Thursday. fried in oil with sliced possibly bullock heart. chopped onions them. lime juice and pepper for 2 red-dyed sausages made with lean beef. dried for eight days and cool-smoked for 6 days. beef cervelat England A variety of smoked beef cervelat soya sauce. bullock heart. sides under a hot grill then thinly sliced and Prime is rarely available in retail markets. bay. dried. presented to show the brown exterior and beef hare England Strips of chuck steak beef hare pink interior beef tea A clear consommé of beef beef tea passed through seasoned flour flavoured beef tenderloin United States Fillet of beef beef tenderloin with nutmeg. beckasin Sweden Snipe beckasin marjoram. Usually grilled and served as fast beefsteak tagalog Philippines Trimmed beefsteak tagalog food on a soft white bread bun with a variety of garnishes.5 to 5. Also called hamburger rump steaks marinated with sliced onion. seared briefly on all choice. or. etc. moistened with red wine. cattle beef tataki Australia Fillet steak or similar beef tataki beef grading United States The standard beef grading government-recognized grades are prime. similar in beef sausage Scotland A sausage of lean beef sausage flavour to a hazelnut but not commonly used. cream. parsley. Treat as mushroom. tied and rice beef Stroganoff Strips of fillet steak or other beef Stroganoff smoked for 12 hours at 50°C. fat pork. good.g. i. 170°C until tender bêche-de-mer France Sea cucumber (NOTE: beef herbs The principal herbs used with beef bêche-de-mer beef herbs Literally ‘spade of the sea’. suet.5 to 4. about 3. possibly finished with soured beef dripping The fat collected after roasting beef dripping cream beef or rendered from beef suet. with vinegar tarragon and thyme beef middles Beef casings for salami. Fistulina hepatica. Contains 53% water. rosemary. The unbroken Knackwurst. Also beefburger A mixture of lean minced beef.

strained and finished with lemon juice Beijing duck Peking duck Beijing duck and sour cream beijing kao ya China Peking duck beijing kao ya beetroot red E162. (NOTE: Also frozen to preserve it for beid hamine Middle East Hard-boiled eggs. beef tomato beet sugar 10 cm in diameter often stuffed as an Chemically it is identical to cane sugar (both individual dish contain sucrose). Fritter. egg-washed and baked in the traditionally made with sliced onions sweated oven. Beta family including beetroot. dressed with vinaigrette or yoghurt sauce and garnished with chopped Beetensuppe Germany Borscht Beetensuppe parsley beetroot A biennial plant. Also called French varieties. all warmed through and served with hops. 2004 7:22 PM beef tomato beef tomato A very large fleshy tomato up to beet sugar Sugar produced from sugar beet. olive oil. filled whites the main source of sugar in Europe 2. consistency Beja Portugal A ewes’ milk cheese from the Beja adjusted and finished with lemon juice and cream or sour cream Alentajo weighing about 2 kg. United laid on lettuce leaves. The roots contain a high proportion fritter 2. Beta vulgaris beetroot beigel Bagel beigel vulgaris. Used as a glazing cumin. A ball of yeast-raised sweetened of sugar and as the red colour easily leaches dough or flavoured choux pastry. The young doughnut. seasoned. cooking and straining hours in water with the colourant and are beeswax The wax excreted by bees to beeswax served as an appetizer with salt and ground construct honeycomb. Rather like a (borscht) and pickled in vinegar. etc.) beestings curd A curd made by mixing cows’ beestings curd the shells coloured with onion skins or colostrum with fresh milk and water. stock added. The meat and pastry should finish for at least 30 minutes with sliced cooking simultaneously. beef Wellington A part-roasted fillet of beef beetwortel Netherlands Beetroot beef Wellington beetwortel spread with duxelles and liver pâté. strained. mushrooms added towards the end. Served sliced.g. Bein out. See also pet de nonne Beijing cabbage Chinese leaves Beijing cabbage simmered with egg white for 15 minutes to clarify. a food item coated in beignet root which grows at ground level. simmered and skimmed Beinfleisch Austria Boiled beef Beinfleisch for 30 minutes. To sprinkle begiessen and sugar baked slowly in the oven with liquid beestings The first milk (colostrum) from the beestings beg wat East Africa As doro wat. flour added and cooked Bein Germany Leg. but made beg wat cow after giving birth. beignet de fleurs leaves may be used as a vegetable. onion beetroot consommé of acacia beignet soufflé France A light deep-fried beignet soufflé and carrot simmered with a bay leaf and chicken stock for 40 minutes. sometimes used as a cooking liquor straw potatoes and chopped parsley begendi Turkey A smooth paste made from a begendi beer sausage Bierwurst beer sausage bees sting Bienenstich bees sting mixture of thick béchamel sauce and a purée of cooked aubergine flesh. grown as an annual for the swollen beignet France 1. of an animal. beesting pudding Colostrum from the cow beesting pudding begiessen Germany 1.Food. See also E901 halved lengthways. beid mahshi Middle East Hard-boiled eggs. beetroot consommé Grated beetroot. Also called French puff beignet de fleurs France Flower fritters. beid mahshi agent in sugar and chocolate confectionery. cinnamon and seasoning. August 19. Most are deep red but there are pink and yellow batter and deep-fried. Beenleigh blue England A ewes’ milk cheese Beenleigh blue combined in the pan with sautéed strips of made in Devon similar to Roquefort fillet steak. wrapped bef stroganov Russia Beef Stroganoff bef stroganov in puff pastry. sprinkled with paprika States Beetroot or chilli powder. They are simmered for 5 to 6 to 37°C. which latter is and replaced in the egg whites. It can be eaten 60 . English mustard. The generic name for members of the beet chopped onion and parsley. sugar and sour beer Fermented malt extract flavoured with beer cream. Swiss chard. made into balls spinach beet and sugar beet. Used as a starter. a red food colouring beetroot red Beijing pear Asian pear Beijing pear extracted from beetroot. It is very rich and creamy and is used for puddings and with red meat beh Central Asia The Iranian name for quince beh sweets. deep-fried out they are boiled in their skins as a and served hot with a dusting of sugar and vegetable.fm Page 60 Thursday. Also called betanin Beilagen Germany Accompaniments to a Beilagen beetroot soup Shredded beetroot and onion beetroot soup meal sweated in butter. They are also used for soup possibly jam or fruit sauce. heating ground coffee. yolks mashed with finely beet 1. sweet fritter. beid hamine use as a restorative for newly born lambs. e. To baste 2.

endive them. See also belinjo then the ingredients which usually include melinjo meat or fish. quick-ripened Bel Paese leaves. benachin West Africa A one-pot meal in which benachin belimbing manis Indonesia Carambola belimbing manis belimbing wuluh Indonesia Belimbing. Russia Bacon bekon peeled tomato and one floured and shallow- bekutak Indonesia Cuttlefish bekutak fried soft herring roe bel Nepal Wood apple bel bellevue. Occasionally the blackcurrants rice is steamed in a colander rested over the Belle-Hélène France Served with ice cream simmering liquid in the pot and when cooked Belle-Hélène and chocolate sauce. cucumber tree fruit of meat. beluga sturgeon boiled as a root vegetable.g.fm Page 61 Thursday. Also called Witloof chicory. the in salads. one slice of bekon Japan. Caspian Sea and the rivers that flow into succory. Cichorium intybus. The conical roots are trimmed and creamy cheese made on an industrial scale have the leaves cut off 2 cm above the crown since 1906 from whole cows’ milk. coffee substitute and when young can be beluga sturgeon One of the largest fish. leafy shoots up to 15 cm rind (NOTE: Literally ‘beautiful country’.Food. light green and acidic. belly pork See pork belly belly pork Similar to Port-Salut. fish Bekassine Germany Snipe Bekassine with one grilled mushroom.) Bellos Spain A hard cheese made from ewes’ Bellos belan South Asia Rolling pin belan and/or goats’ milk with a strong pungent belangah Malaysia A terracotta cooking pot belangah close-textured paste and a dry rind. pâté and pastry West coast of Scotland. making Belfermière Luxembourg A semi-hard cows’ belly of pork See pork belly Belfermière belly of pork milk cheese cast in squat cylinders (1. Used e. as in pear Belle. Hélène Benalty pie Scotland Teviotdale pie Benalty pie 61 . 36% fat and 27% protein. Contains blangah 27% water. belle dijonnaise. Belgian endive.5 kg and coated with a yellow wax tipped. à la seasonings but always rice. Bellusco belegte Brote Germany Open sandwiches on belegte Brote bell pepper United States Sweet pepper bell pepper rye bread Bellusco Spain Bellos Bellusco Belfast ham Ireland. Also called cast in smallish cylinders (700 g). yellow. Also called sour finger carambola.) beluge Iran Beluga caviar beluge containing a variety of fillings Belval France A firm mild cheese from Belval belimbing Malaysia The fruit of a relative of belimbing the carambola.) long by 5 cm diameter. Usually served as a raw in salads. à la France Coated in transparent bellevue.8 kg). Averrhoa bilimbi. known as chicons. bem passado food. the largest They can be cooked as a vegetable or eaten of the sturgeon family. The roots have been used as a hors d’oeuvre. fish Fish meunière dressed belle meunière. compact. à la France With belle dijonnaise. à la beladi Middle East The common orange beladi aspic jelly (NOTE: Literally ‘in full view’. Also belarno Italy A hard. tomato paste. Also found on the specific uses in sausage. mild. about 8 cm Picardy with a shiny rind belyashi Russia A deep-fried meat pasty belyashi long. in the seedlings of the unforced plant can be used sturgeon family from the Black Sea. but is normally caught much chicory younger and produces up to 20 kg of caviar beliashi Russia A shallow-fried pastry made beliashi of the same name. weighing and are then forced to produce white. 2004 7:22 PM Benalty pie fresh or after ripening into a semi-hard Bellelay France An alpine semi-hard Bellelay cheese for from 1 to 2 years. The flowers and Acipenser huso or Huso huso. with bitter green Bel Paese Italy A rich. vegetables. Scotland A dry-salted Belfast ham belly fat Soft fat from the belly of a pig with belly fat ham smoked over peat. August 19. See also bejel Spain Tub gurnard bejel Tête de Moine belle meunière. beluga caviar Russia The light grey caviar beluga caviar which are in season from January to March. (NOTE: Should not be with a wheat-flour unleavened dough confused with the beluga whale. Usually similar to an Indian chatty. belon France A particular size of oyster from belon Belgian chicory A perennial dandelion-like Brittany Belgian chicory plant. It can live up to 100 years and weigh Belgium endive United States Belgian Belgium endive up to 1600 kg. about 2. from the roe of the female beluga. rich cheese belarno called Queso de Los Bellos. unpasteurized cows’ milk cheese. Used for souring bem passado Portugal Well done. stirred into the stew. the belimbing wuluh ingredients are added in order of cooking fruit time but usually starting with onions and garlic fried in oil followed by water or stock belinjo Indonesia A small red fruit.

bergamot 1. The cooking liquor is strained. Those used in the food form of Aberffraw in Anglesey. Also called bear bere bannock Scotland A brown round bere bannock reduced red wine sauce flavoured with shallots scone-like cake made in the Orkneys with bento Japan Different cold foods served in a bento the flour ground from bere berenjena Spain Aubergine berenjena bento bako at lunchtime. See also channa 1 mixed with fish velouté. Cockle 2. Citrus cloves. Also called James’ cakes. berbere wrinkled light brown rind used in stews and in panés. soya sauce. Also called bireweck smooth strong-flavoured paste and a berbere A ground spice mix from Ethiopia. The reserved and dried fish is melon coated with this sauce. Bercy vents when combined with a béchamel Bercy. Also called obento Beresford pudding England A steamed Beresford pudding bento bako Japan The partitioned lacquered bento bako lunch box used by Japanese office workers pudding made from a Victoria sponge to hold their midday meal mixture flavoured with grated orange zest berffro cakes Wales Flour. (NOTE: benishoga slices of pickled ginger rhizome used as an A popular example is filets de sole bercy.) accompaniment to Japanese dishes Bercy. fish and/or velouté sauce. shallow-poached in Bercy. lemon juice with egg or horseradish sauce. sauce especially sushi. A perennial 62 . Alpenkäse. mountain cheese berawecka France A spiced bread roll from Bergader Germany A soft blue-green veined berawecka Bergader Alsace. lightly whipped cream and a Benicasa hispida Botanical name Fuzzy sabayon. Made from dry. berberecho Spain Cockle ben cotta berberecho benfri gädda Sweden Boneless pike. Berg Germany A hard. and seasoned. sauce England. where the industry are. fish White fish. à la to be an acquired taste. shallots sweated in butter. ajowan. butter and sugar berffro cakes bento box See bento bako bento box (4:2:1) made into a stiff biscuit mixture by bentonite See E558 bentonite rubbing in or melting and the dough rolled bento no tomo Japan A trade name for a bento no tomo out and cut into rounds. glazed under the grill benishoga Japan Red-coloured wafer-thin and garnished with chopped parsley. white wine and amazushoga fish stock added and reduced. August 19. bergamia. white wine. 2004 7:22 PM ben cotta ben cotta Italy Well done. Also called gari. Mussel berbigão gently easing the flesh from the skin and Bercy France With sauce Bercy or beurre Bercy bones. probably of bergamot fried deseeded red chillies. pale yellow mountain Berg benzoic acid A naturally occurring acid found benzoic acid cheese made from full-fat cows’ milk in most berries and in large concentrations in resembling Emmental but cast in smaller gum benzoin. coriander seeds. pounded or processed to a paste shrine of St James. and baked at 170°C until ben tree Drumstick pod ben tree coloured. seasoning and consistency adjusted (paupiettes) stuffed with pork and onion and and the sauce finished with butter and served with a spiced gravy chopped parsley Bercy butter See beurre Bercy Bercy butter benne seed Sesame seed benne seed bere A type of primitive barley first recorded in bere benniseed West Africa Sesame seed benniseed benoil tree Drumstick pod benoil tree 4000 BC. chick pea. Also called alp cheese. still grown in the Orkneys and said benoiton. head on. A whole berberetxo Catalonia Cockle benfri gädda berberetxo pike. the emblem of the pilgrims to the glutamate. containing dried vine fruits and cows’ milk cheese with a cracked but flavoured with kirsch. boiled Berberis vulgaris Botanical name Barberry in salted water then allowed to cool before berbigão Portugal 1.fm Page 62 Thursday. benzoates Salts of benzoic acid used as food benzoates cacennau Iago (NOTE: Berffro is a shortened preservatives. potassium E212 cakes come from) and calcium benzoate E213. as the food preservative E210 Alpine cheese. then it is finished fine flavour from Bengal in the east of India with butter. Each round is seasoning made from a mixture of dried fish. rind oil which amongst other uses is sprayed cinnamon and dry ginger. sodium E211. The flesh is ideal for filling vol-au. Used of steaks. on tea to produce Earl Grey 2. Seville orange and sweet lime. its Bengal rice A small-grain white rice with a Bengal rice consistency is adjusted. cleaned but not scaled. à la France Fish served with a benoiton. A citrus hybrid. chopped parsley and sweated chopped Bengal gram South Asia A small variety of Bengal gram shallots. used only for its highly perfumed black peppercorns. allspice. now made synthetically for use rounds. France Chopped Bercy. fish velouté benløse fugler Norway Beef olives benløse fugler added. green cardamom. marked with the impression of a scallop salt. fenugreek seeds. Often served with an fish stock.Food. seaweed and monosodium shell.

Berlin’. aromatic vegetables and garlic browned in said ‘Ich bin ein Berliner’ He should have olive oil. summer drinks and with pork. all placed in a beschuittaart Netherlands A cake made with beschuittaart mould to set. mixed with a chicken cooking velouté with added egg yolks (2 per litre) and berza marina Spain Sea kale berza marina lemon juice. à la with 3 layers of redcurrant jelly and covered style. salted tongue and roasted similar to Saint-Paulin made near Dunkirk.e. August 19. Walliser Berner Platte Switzerland A dish of smoked Berner Platte and the like. Also yolks. bessan flavoured with lemon zest. bacon. tongue or sausage. flour. used chopped meat and diced bacon with salt and in salads. ham. sauce besciamella Berliner Pfannküchen Germany A thick puffy Berliner Pfannküchen beskidzka Poland A very common hard beskidzka pancake with jam Berliner Riesenbratwurst Germany A very Berliner Riesenbratwurst sausage made from pork and beef bessan See besan bessan large Bratwurst Berliner Rotwurst Germany A type of black bessara North Africa A Moroccan dip made Berliner Rotwurst bessara pudding made with pig’s blood.) stock added and all simmered until almost Berliner Hühnerfrikasse Germany Diced cooked. garnished with fried sliced with vanilla-flavoured fondant mushrooms and straw potatoes berlingozzo Italy Cream cake berlingozzo Bergkäse A generic name for many different Bergkäse Bermuda onion United States Spanish onion Bermuda onion types of cooked-curd. gram flour. The chicken is reserved and served with a granulated similar to caster sugar sauce made from the thickened cooking Bertholletia excelsa Botanical name Brazil liquor and extra chicken stock. beef. Montasio. when visiting berza Spain A pork stew made with chopped berza Berlin and speaking near the Berlin Wall. coarsely from cooked broad beans and red sweet 63 . Monarda didyma. all seasoning added for a further 10 minutes of previously cooked. mixed with besan flour See besan besan flour softened gelatine leaves and strained. the bertorella Berliner Germany A jam filled doughnut from Berliner Berlin (NOTE: Made unintentionally famous fish by President Kennedy who. à la France Garnished with berrichonne. sweet red peppers added and cooked 15 sweetbreads. called besan flour. It marrow bone arranged on a bed of has a dense supple paste with a thin washed sauerkraut or beans rind covered in blue-black mould and is cast berrichonne. Also called mountain cheese pork ribs. pressed semi-hard bernard-l’ermite France Hermit crab bernard-l’ermite cows’ milk cheeses from the Alps such as bernard-l’hermite France Hermit crab bernard-l’hermite Berg. besan The velouté is normally made with the more aromatic and less starchy than wheat chicken cooking liquor. put sacs of juice each enclosing one seed within in a covered dish with chicken stock and it or on its surface berry sugar United States Sugar finer than berry sugar baked at 160°C or simmered for an hour. finally sliced black pudding and diced mushrooms (8:2:2:2:2:1). Gruyère. lean Bergues France A soft cows’ milk cheese Bergues bacon. nut tree bertorella Spain Three-bearded rockling. stiffly beschuit Netherlands A well toasted dry rusk beschuit beaten egg whites folded in. baked in 4 circles which are filled when cool bergère. heated to boiling and served. 5cm cubes of floured and browned said ‘Ich bin Berliner’ or ‘Ich komme aus pork. coloured dark red called bee balm Berliner Torte Germany Short pastry Berliner Torte Bergen bread Bread enriched with plant Bergen bread flavoured with cinnamon and lemon zest. 2004 7:22 PM bessara lemon-scented herb. Also black pepper. Said to reduce menopausal symptoms. à la in thin rounds (2 kg). prawns. sliced asparagus and minutes. Fontina. jointed and browned in a seasoned one or more seeds or an assembly of small mixture of lemon juice and molten butter. besan South Asia Ground chick pea flour. soaked haricot beans and chick peas. onions and chestnuts for berinjela Portugal Aubergine berinjela large joints of meat berkoush North Africa Moroccan rice berkoush berro Spain Watercress berro pudding made with milk berry A small fruit with pulpy flesh enclosing berry Berkswell lemon chicken England A young Berkswell lemon chicken chicken. French beans and sliced roasted Berliner Hühnerfrikasse chicken flesh. cabbage. Berliner Luft Germany A light mousse of egg Berliner Luft Used extensively in Indian cookery. creamed with sugar and lemon juice. i.Food. excellent for batter and for coating fish. diced calf’s tongue. demoulded and served with a border of raspberry syrup rusks besciamella Italy See béchamel. à la France In the shepherdess’ bergère. oestrogens obtained from linseed and soya mixed with finely chopped hazelnuts and oil.fm Page 63 Thursday.

Used as a the shoulder. poached the animal extending about half way down its and drained bone marrow. used in Indian cooking and as a then all pounded together and sieved wrapping for pan beurre de crevettes France A compound beurre de crevettes betel nut The hard nut of a palm tree. chopped parsley. sauce au France Bâtarde. Such beurre à la meunière Nut-brown butter. August 19. sauce au after the first date has expired. diced. Usually cooked until golden brown skinned and chined and the ends of the ribs beurre Bercy France White wine reduced by beurre Bercy scraped before cooking. au France Cooked in or served with beurre. Chinese cabbage or Chinese bette best-before-end date Date mark giving only best-before-end date leaves 2. until nut brown.) bette France 1. strained. cloves of garlic and butter. Such relabelled foods tend Bethmännchen Germany A marzipan biscuit Bethmännchen to enter the market and discount shop from Frankfurt trade. Swiss chard the month and year. is also available. ground shrimps and butter. beta-apo-8’-carotenal (C30) An orange beta-apo-8’-carotenal sufficient cold butter beaten in in stages over carotene compound extracted from fruit and a low heat until the sauce is of coating vegetables used as a food colouring. one quarter its weight of very cut down the centre of the back bone. betel leaf The leaf of the betel pepper. (NOTE: Under UK regulations this date can be changed by the manufacturer butter beurre. fried or grilled. 2004 7:22 PM best-before date peppers. Used for fatty fish. one half with chopped shallots.) beurre Colbert France Beurre maître d’hôtel beurre Colbert betacyanin One of the red colours in beetroot. See also consistency. Served warm with fish and E160(e) (NOTE: The more fat soluble ethyl vegetables. with stimulating properties. best end of veal United Kingdom The ribs of best end of veal mixed with softened butter. Piper betel leaf refreshed and squeezed dry through a cloth.fm Page 64 Thursday. oil and lemon are shelled and boiled before drying. See beurre à la meunière relabelled foods tend to enter the market and discount shop trade. Areca betel nut butter made from equal quantities of cooked catechu. Alternatively it can be made by wrapped in a betel leaf to make pan. Used on packaged food betterave rouge France Beetroot betterave rouge which will stay in good condition for longer beurre France Butter beurre than 3 months (usually not more than 18 beurre. shells. pounded together and and mixed with lime and other spices and sieved. beurre blanc France Reduced white wine beurre blanc lamb. spinach beet Beta vulgaris maritima Botanical name Sea beurre de caviar Caviar butter beurre de caviar beet beurre d’échalotes France A compound beurre d’échalotes Beta vulgaris vulgaris Botanical name butter made of equal quantities of chopped Beetroot shallots and butter. betacyanin less susceptible to colour change than mixed with melted meat glaze and chopped anthocyanin tarragon beurre composé France Compound butter beurre composé beta-jio Japan A method of salting food by beta-jio beurre d’ail France A compound butter made beurre d’ail sprinkling it with salt for an hour then rinsing off the salt. Also packaged food which has a shelf life of 6 called areca nut beterraba Portugal Beetroot beterraba weeks to 3 months after packing (NOTE: Under UK regulations this date can be Bethmale France A hard cows’ milk cheese Bethmale changed by the manufacturer after the first from Touraine with a spicy flavour date has expired.) also beurre noisette beurre à la polonaise France Butter cooked beurre à la polonaise best end of lamb The vertebrae and first six best end of lamb rib bones counting from the rear of the lamb. Usually roasted. processed and betanin See beetroot red betanin passed through a sieve beurre d’amandes France Almond butter beurre d’amandes betasuppe Norway Mutton broth betasuppe beurre d’anchois France Anchovy butter beurre d’anchois Beta vulgaris Cicla group Botanical name beurre d’aveline France Hazelnut butter beurre d’aveline Swiss chard. ground cumin seeds. beurre Chivry France Ravigote butter beurre Chivry ester. The fine fresh white breadcrumbs added and ribs are shortened to about 10 cm. and sieving. Corresponds to the best end of garnish with steaks and chops. cooled. au months). all processed to a smooth paste orange to scarlet ripe nuts are known as chali best-before date Date mark used on best-before date and are dried in the husk and shelled. The pounding together butter and shrimp green unripe nuts are known as chikni and remains. sauce beurre. besugo Spain See bream 1 besugo and vinegar flavoured with shallots.Food. E160(f). etc. betle. This leaves the surface layer from equal quantities of blanched peeled lightly salted. The juice. side from the backbone and from the loin to seasoning and lemon juice. the shallots blanched. 64 .

Served with onions. pounded with cold buffets.fm Page 65 Thursday. bharta South Asia Cooked and puréed. cooked for some other purpose. sheep bhedaa thicken liquids and sauces beurre marchand de vins France Red wine bhel puri South Asia Puffed rice and peanuts beurre marchand de vins bhel puri reduced with chopped shallots. mixed with cooked and dried lentils. pounded beurre monté France Monter au beurre beurre monté with an equal quantity of butter and sieved beurre noir France Butter browned in the beurre noir beurre de hareng France Herring butter beurre de hareng frying pan. cooked. August 19. gherkins. beurre noisette France Nut-brown butter beurre noisette parsley. 2004 7:22 PM bhel puri beurre d’écrevisses France A compound original wine. oils and essential oils beurre fondu France Butter and a small beurre fondu bhaatmas Nepal Soya beans bhaatmas amount of water or wine. It may be ripened in crushed garlic. butter. chives and spinach leaves with blanched chopped prepared by melting butter over heat and shallots. refreshed and drained watercress. served as a starter or as an beurre (à la) maître d’hôtel France A beurre maître d’hôtel accompaniment to a meal. Also called beurre à la raw and hard-boiled egg yolks mixed in and meunière one fifth the combined weight of olive oil beurre printanier France A compound butter beurre printanier whisked in. fish meunière. bhatura South Asia A deep-fried bhatoora of equal quantities of flour and butter. lemon juice and chopped beurre d’écrevisses butter made from the remains of crayfish parsley. tarragon. and paprika powder. This with twice their weight in butter.) sieved beyaz peynir Turkey A soft white freshly eaten beyaz peynir beurre de Provence France An emulsion beurre de Provence cheese made from ewes’ milk. Served and softened butter equal in weight to the with a spicy sauce as a snack.Food. foamed and just before it burns. Served with grilled meat especially vegetables bharti South Asia Barnyard millet bharti and grilled or fried fish. usually bhajia melted butter sauce onion. Used to coat fish for dish being garnished. then mixed with a little melted meat glaze chopped onion and coriander leaves. See also puri bhedaa Nepal Lamb. See bhajia bhaji boiled fish and some vegetables. a BHA beurre d’estragon France Tarragon butter beurre d’estragon controversial antioxidant allowed only for use beurre de truffes France Truffle butter beurre de truffes in fats. garlic and adding lemon juice after it has melted and anchovy fillets processed to a fine paste. boiled until bhagoni South Asia A tinned brass cooking bhagoni combined then strained through double pot. Germany Stewed calves’ Beuschel from softened butter mixed with chopped lungs with vinegar and sugar. 65 . capers. and all sieved Beutelmelone Germany Melon Beutelmelone beurre de piments France A compound beurre de piments beyainatu East Africa A small portion of every beyainatu butter made from braised sweet red pepper dish on the menu (NOTE: Literally ‘of every pounded with twice its weight in butter and type’. refrigerated and cut into 0. the fish bézuque beurre de saumon fumé France Smoked beurre de saumon fumé BG See bouquet garni BG salmon butter BHA E320. small quantities of which are used to progressively chapati. an equal weight of butter and sieved beurre de moutarde France Mustard butter beurre de moutarde beurre ravigote France Ravigote butter beurre ravigote beurre de noisettes France Hazelnut butter beurre de noisettes beurre vert France Ravigote butter beurre vert beurre de paprika A compound butter made beurre de paprika Beuschel Austria. bhat Nepal Rice bhat beurre manié France A well-kneaded mixture beurre manié bhatoora. flavoured may be kept molten until used when fried with mustard and sieved chopped parsley and chopped capers are beurre de Montpellier France A mixture of beurre de Montpellier sprinkled over the food to be coated with the blanched. butylated hydroxyanisole. seasoned and finished with a made from vegetables appropriate to the little cayenne pepper. seasoned. See also allioli brine. possibly sauce made with bread soaked in milk and mixed with goats’ milk. compound butter made with lemon juice. beurre de raifort France Horseradish butter beurre de raifort bézuque France Bar. used with mixed with three times its weight of butter. dumplings. chervil.5-cm thick slices. Used with grilled sirloin steaks. passed through a fine strainer beurre de laitance France A compound and mixed when lukewarm with a reduction beurre de laitance butter made with poached soft roes pounded of vinegar and coarsely ground pepper. See also degchi muslin or a tammy cloth. bharta Formed into rolls. See also pakora. See amaranth 1 2. Served hot with bhaji 1. Also called bhajia An Indian vegetable fritter. which have been sweated in butter. Also called bhaji seasoning and finely chopped parsley.

See also sideways and downward motion to cover the E500 bicchiere Italy A glass or tumbler. Swiss chard 2. and garlic. marinaded in bien padado Spain Well done. bibliothèque internationale de gastronomie gastronomie International Library of biff Norway. strained and served with croûtons bianco d’uovo Italy White of egg bianco d’uovo Bierwurst Germany A coarse-textured dried Bierwurst bian dou China Beans bian dou slicing sausage made from spiced pork or biarrotte.fm Page 66 Thursday. cooked rice. 1 part belly bianchetti Italy Very tiny fish fry. coated in frying batter made with curry dish made with fried meat beer and deep-fried Bierschinken Germany A Brühwurst made Bierschinken bhuni khichhari South Asia A dry version of bhuni khichhari khichhari with 2 parts lean shoulder pork. bicarbonate of soda Sodium bicarbonate. in Italy Served with oil. etc. Also called meat in a casserole. erbette baked in the oven and served cold bife Portugal Steak of beef. baking soda. 2004 7:22 PM bhindi bhindi South Asia Okra the ingredients of baking powder and also bhindi bhogar South Asia The process of basting bhogar used as a mild cleansing agent. another spelling of bhoona 1 2. a controversial BHT sharp-tasting semi-hard cows’ milk cheese. then fried in butter which bière France Beer bière has been aromatized with cinnamon and Bierkaltschale Germany Cold beer soup Bierkaltschale sweet nim leaves. fish. Used usually of fish. also a bicchiere meat with the cooking juices. cardamom seeds and commonly used white bean lemon zest plus salt and sugar. Indian frying which covers sautéing bhoona mignon of beef (sukha bhoona). oils See also Weisslacker Bierplinsen Germany Cooked meat or Bierplinsen and essential oils. reducing it to the right biefstuk Netherlands A cut of beef equivalent biefstuk consistency then adding it back to the meat to sirloin or round steak (USA) bhojia South Asia Spiced stir-fried vegetables bhojia biefstuk van de haas Netherlands Filet biefstuk van de haas bhoona 1. a bicarbonate of soda double cream. See also bietoline with a mixture of chopped onions. so small that bianchetti pork. biarrotte. herbs and seasoning. à la pork and beef. minced very fine with seasoning. in the case of bien cuit bhoona) and a type of braising in ghee in a meat. when heated or mixed with acid. all pinkness gone closed container (ard bhoona) 2. egg yolk and seasoning. bife bibliothèque internationale de etc. A dry bhuna sausages. pine nuts. melted butter bianco. antioxidant allowed only for use in fats. i. until cooked and dry bhorji South Asia Scrambled. hence the name. Sweden Beef biff Gastronomy biff à la Lindstrom Sweden Raw minced fillet biff à la Lindstrom bicarbonate of potash See E501 bicarbonate of potash steak mixed with diced cold boiled potatoes. Used of meat. Also called gianchetti Usually eaten cold. lamb. minced chillies and steak. black pepper and ground Bier Germany Beer Bier cloves for 6 hours. another Bienenstich Austria. It is one of formed into egg-sized balls and shallow-fried 66 .) the grain of the food Biestmilch Germany Beestings Biestmilch bibb lettuce United States A variety of bibb lettuce biet Netherlands Beetroot biet butterhead lettuce considered to be one of biete Italy Swiss chard biete the finest bietola Italy 1. raisins. soup. thickened with a brown roux. à la France In the Biarritz style. pork. Used of eggs. Spinach beet bietola biber Turkey Sweet peppers biber bietola da coste Italy Spinach beet bietola da coste biber dolmasi Turkey Sweet peppers stuffed biber dolmasi bietoline Italy A leaf vegetable. capers. in and lemon juice. bien padado a mixture of yoghurt. Also called bee sting deboned lamb or pork chops. boiled and Biersuppe bianco. Germany A yeasted Bienenstich spelling of bhuna 2 pastry with an almond topping similar to an bhoona pursindah South Asia Flattened bhoona pursindah almond slice. Also called beer garnished with ceps and potato cakes sausage (NOTE: Once made from ham bias cut An oblique cut or one at an angle to bias cut marinated in beer. pot roasting (dummed bien cuit France Well done. they are transparent. sweet pepper. flavoured with bianco di Spagna Italy A large tender and bianco di Spagna cinnamon stick. See also E321 bhuna 1. Generally mixed with spices and containing chunks of cooked egg and made into an omelette or used in ham fat and sometimes pistachio nuts. Bierkäse Germany A rectangular-shaped bhorji Bierkäse BHT Butylated hydroxytoluene.e. Biersuppe Germany Lager. diced pickled beetroot.Food. grated mild alkali which gives off carbon dioxide onion. either by shaking with a sodium bicarbonate. or by adding the cooking liquor to aromatized ghee in a measuring cup separate pan. August 19.

huckleberry. bigorneau bindi South Asia Okra bindi Nassa mutabilis. biocide The general name for any chemical biocide garlic. dried mushrooms. chopped pork. It is made from Bifidobacterium plantarum One of the ewes’ or a mixture of ewes’ and cows’ milk. cooking bigoli Italy Thick home-made spaghetti from bigoli bindae duk Korea Fritters made with a mung bindae duk Venice bean flour batter bigorneau France A small gastropod mollusc. bifteck haché that grows on acid moorland. sauerkraut. and meat (NOTE: Literally ‘bull tongue’. seasoning and spices bifteck Bercy au père François France Beef bifteck Bercy au père François fried egg bilberry The dark-blue-bloomed berry of a bilberry steak with a sauce based on red wine. sauce makes the best biltong but beef is the most the cooking liquor or deglazed pan residues usual. water and fresh yeast (32:12:1) mixed stock. Tough and an orange-based sauce using Seville oranges leathery. with baked slices of scrubbed potatoes including rutin and hesperidin which are with the skin left on (NOTE: Bigouden is a widely distributed in fresh raw fruits and village in Pont d’Abbé. bigoudine. Very common in Brittany. shallots and parsley low-growing wild bush. to a slack dough and left to work for at least flavoured with lemon zest or lemon grass and 12 hours garnished with shelled mussels bigarade France Seville orange bigarade biltong South Africa Dried strips of game meat biltong bigarade.) bind. cooked in substance which destroys microorganisms advance and reheated. biftek Spain Beef steak. thick sauces or even water. Also called bistec biftek whimberry. Minced beef 2. Harvested with Hamburger or beefburger a large-toothed curved comb. tomato purée. bin tong China Lump sugar (3) bin tong gammon. smoked sausage. paprika and seasoning.e. Slightly acid and used for pies or jam. Venison bigarade. Brittany. Sometimes prunes. jerked beef. jerked of duck with Seville orange. Malaysia Rice vermicelli bihun protective effects on vitamin C stores in the 67 . It is thought that they have bihun Indonesia. à la France Served with orange or bigarade.fm Page 67 Thursday. Greece A soft cooked-curd biffstek bijeni sir Bifidobacterium A bacterium used for the cheese with holes from the Former Yugoslav fermentation of milk Republic of Macedonia. windberry bifuteki Japan Beef steak bifuteki billeri Italy Lady’s smock billeri biga Italy A starter for bread made from plain biga billy bi France A mussel soup made from fish billy bi flour. if available. sugar and coconut milk. 2004 7:22 PM bioflavonoids so as to remain pink in the middle. bijane France A cold soup made from bijane biff med lök Sweden Fried rump steak served biff med lök sweetened red wine thickened with fresh with fried onions and boiled potatoes breadcrumbs biffstek Sweden Beef steak bijeni sir Balkans. Also called jerky. orange sauce flour paste. bifteck américaine Belgium Chopped raw bifteck américaine Served with latik. microorganisms used as starter culture for biji sawi Malaysia Black mustard seed biji sawi fermented milk products especially in Japan bikini Catalonia A toasted cheese and ham bikini bifschteks Russia Beef steak bifschteks sandwich. Served bijan Malaysia Sesame seed bijan hot with fried onions. similar to a croque-monsieur bifteck France General name for steak biko Philippines A dessert made from bifteck biko suitable for frying or grilling glutinous rice.) vegetables. Also called bifteck tartare France Steak tartare bifteck tartare whortleberry. biocoli Italy Toasted sweet bread biocoli bigoudine. à la France In the Bigouden style. it requires cutting into very thin if available strips before eating raw or cooking. and other forms of life plum tomatoes and red wine are added. onions. lard. etc. mussel liquor and a little cream. à la or beef which will keep for years. plump red bing cherry and treated in the same way. to To bring together dry or crumbly bind. to lemon juice and finished with a julienne of blanched lemon and orange zest. served with a biksemad beef with mayonnaise. Also called ingredients with a binding agent such as egg. biksemad Denmark Beef hash. bifteck haché France 1. similar in shape to a winkle bing cherry United States A round. to purple. August 19. and very juicy cherry bing ji ling China Ice cream bing ji ling bigos Poland A typical winter stew made from bigos bingleberry A variety of dewberry bingleberry cabbage. à la bioflavonoids A complex family of chemicals bioflavonoids i.Food. sauce France Sauce made from bigarade. and which will hold its shape during. blaeberry. bigarro Spain Winkle bigarro so as to make a cohesive mass which can be bigatan Philippines Ridged sand clam bigatan shaped prior to. Vaccinium myrtillus.

The colour is derived from distributed in all animal and plant tissues. not bird bread’. which consume a lot of cooked’. goose.fm Page 68 Thursday. August 19. See biscuit production methods. flour batter. kidney. Also called Bischofsbrot Germany A Christmas cake Bischofsbrot vitamin H containing dried vine fruits. A crisp. coriander seed. skin disease. Usually with as many made with cream. Vegetables Raw egg white taken in excessive quantities incorporated include carrots.g. Often baked in special (USA) biscuit tortini United States A frozen dessert biscuit tortini tins to give shapes appropriate to the occasion and recipient. cinnamon or cayenne pepper. bacteria and easily absorbed in the gut. biscuit sec France Plain biscuit (UK). Rusks biscotti type conserve. used for thickening sauces and stews turkey. bay. Currently this affects only a few bis(e) France Wholemeal (flour or bread) bis babies and is easily cured. duck.) necessarily having the ability to fly. liver and selected from parsley. Also called cookie press Birkhuhn Birne Germany Pear biscuit production methods The five Birne biscuit production methods Birnenbrot Germany A sweetened fruit loaf Birnenbrot methods are sugar batter. saffron or turmeric. eggs and crushed candles as the age and some piped greeting. 2004 7:22 PM biotin body and are involved in the strength of biryani South Asia A vividly coloured and biryani capillaries. mint.g. See also berawecka which is pressed out to form the various Birkhuhn Germany Grouse shapes. flat. partridge. 2 cm long) chilli biscotti da tè Italy 1. cloves. seaweed. baked. lovage. etc. France Sponge cake make a soup which is more renowned for its biscuit à la cuiller France Sponge finger biscuit à la cuiller texture than its flavour but is regarded as a (UK).Food. It is widely sealed container. and then steamed in a tightly against bacterial attack. Melba toast biscotte Prunus pennsylvanica. Also called cookie cutter bird’s nest soup A delicately flavoured soup bird’s nest soup biscuit de Reims France A type of macaroon biscuit de Reims made by cooking cleaned birds’ nests in a biscuit press A large syringe with variously biscuit press sweet or savoury consommé shaped attachments at the end remote from bireweck France A spiced bread roll from bireweck the plunger. parboiled or presence in bread dough is essential. It is filled with biscuit dough Alsace. lady finger (USA) health food by the Chinese to prevent brittle biscuit crust pastry Flan pastry biscuit crust pastry bones in old age. biscuit swallow found on the coasts of Southeast sweet or savoury cake (NOTE: Literally ‘twice Asia.) 2. chicken. Petits fours birdseye chilli biscotti da tè from Thailand. bird cherry biscotte France 1. It is chillies. 2. in egg white is risotto. biscoito Portugal Biscuit biscoito pheasant. macaroons 68 . This is used to hot biscuit 3. There may be some biscuit cutter A light metal or plastic outline biscuit cutter scientific justification for this. is mixed with uncooked. Either biscocho Philippines Crumbled dried toast biscocho domesticated e. carbohydrates and has no known toxicity. Tea cakes 2. used to make a jelly- biscotti Italy 1. green peppers whilst under antibiotic treatment could lead and onions. See under containing pine nuts and raisins or cheese each name for method. duck. biroldo Italy A Tuscan blood pudding biroldo blending. nuts and biphenyl See E230. blisteringly hot and varying in biscotti di prato Italy A hard sweet biscuit biscotti di prato colour from green to red containing almond pieces bird’s nest 1. in an active form. precooked with biotin yeast and bacterial reproduction. Its cooked rice previously fried with spices as for absence. and possibly responsible for the preservation of the egg almonds. Rusk 2. The nest of a small species of bird’s nest biscuit 1. fresh ginger root. small. etc. The birds. garlic. cookie biscuit sec birthday cake An iced and decorated cake to birthday cake celebrate a birthday. aromatic pilau-type dish of rice and fish or biotin A very stable vitamin necessary for meat. or wild e. foaming and rubbing in. Also called they use to construct the nest. biscote Spain Rusk biscote bird cherry United States A native cherry. United States A nest made from raw straw potatoes shape used to cut individual biscuits from deep-fried between nesting frying baskets rolled-out dough. fennel. anise. Also called pin cherry birdseye chilli A small (max. cumin. diphenyl biphenyl chocolate drops (NOTE: Literally ‘bishop’s bird A feathered and winged animal. Biscuits 2. Its spices. They have no known toxicity. guinea fowl. caramelized onions. required for the metabolism of peppercorns. The meat or fish. Additional ingredients include to a deficiency state which would appear as butter and yoghurt. secrete a gelatinous saliva which United States An English scone. Spices and herbs are with high concentrations in yeast. It is also synthesized by intestinal coriander leaves. dry. cardamom.

bisque de homard France A bisque. bisque England. fried and bivalve Any shellfish of the mollusc family bitochki bivalve served with a piquant sauce enriched with with two shells hinged together enclosing the soured cream animal. panéed and deep-fried. (NOTE: Probably shellfish or crustaceans in a way similar to derived from the old nautical term. Also called balsam pear. halved. polenta taragna and bitki Russia See bitok 2 sciatti. Used occasionally as nozzle used with a piping bag for filling a flavouring in some classic European pastries etc. bistecca Italy Beef steak bistecca It can be pickled.) instead of fish stock.fm Page 69 Thursday. oysters. bistro kg. bishara North Africa A thick purée of cooked bishara fried in chicken fat or lard and served with beans from Morocco flavoured with cumin lingonberry or cranberry sauce or the pan and paprika. It becomes country’s inns. Bismark herrings Flat fillets of herring Bismark herrings bitterballen Netherlands Minced ham bound bitterballen interspersed with sliced onion and marinated with a thick white sauce containing gelatine. found also in China and Southeast bisque Asia. It means ‘quick’ and was young cheese has a buttery texture with a used jocularly of the slow service in that few holes and a delicate taste. France The French name for a bitok cockles. and in Indonesia it is eaten bistecca alla pizzaiola Italy Beef steak with bistecca alla pizzaiola raw in salads. bitok (plural bitki) Russia A minced pork biscuit turner offset blade. Also called lobster charantia. dishes. Toxic if the kernel is Bismark filler United States A large plain Bismark filler consumed in quantity. in spiced vinegar Formed into balls. the cheese is repeatedly with a bar. cleaned and bitter cucumber See bitter gourd bitter cucumber claws cracked. serving snacks and full meals dry-salted and then ripened and dried for 2 (NOTE: The word was taken over from to 6 months for the table version and 2 to 3 Russian by Napoleon’s troops during the years for the grating version. or. which looks like a small green warty bisquit tortoni Italy A frozen dessert of cream. bitok 1. Used biswa tulsi South Asia Basil biswa tulsi especially in polenta. panéed. tomatoes and cucumber. cooked very slowly with a bishop’s weed Ajowan bishop’s weed whole shelled egg in the centre bitter almond The kernel of the nut of the bitter almond Biskotte Germany Langue de chat Biskotte biskvit Russia Sponge cake biskvit bitter almond tree. made bisque de homard Also called baking chocolate either with live lobster. Momordica bitter gourd excluding the claws. bisquit tortoni cucumber. The paste of the invasion of Russia. Sri Lanka A popular bittara appa a soup bishop’s cake United States A light sponge bishop’s cake breakfast food made from appa batter or cake with raisins and almonds string hoppers. See also bisteeya bitto Italy A hard cooked-curd cheese cast bitto bastilla and pressed in cylinders weighing 15 to 25 bistro England.) denser and more crumbly with age. cooked lobster shell bitter gourd An Indian vegetable. used to lift and turn small items or beef patty with breadcrumbs and sweated on the baking tray chopped onions bound with egg. clams and scallops. used as a dip or thinned out as residues deglazed with sour cream bittara appa South Asia. bitter a sauce of sweet peppers. its seeds nuts and fruit sprinkled with crushed discarded and soaked in salt water to remove macaroons the bitter taste. France A small restaurant. France A soup made from bisque Eaten as an appetizer. The oil is not available in the USA. It is usually sliced. bitter.Food. After moulding. Prunus dulcis var. bitter melon garlic flavoured with oregano and spices bitterkoekjes Netherlands Macaroons bitterkoekjes bistecca fiorentina Italy Beef steak grilled bistecca fiorentina bitter melon See bitter gourd bitter melon over charcoal and served rare with a little bitter orange See Seville orange bitter orange olive oil bittersweet Tasting both bitter and sweet at bittersweet bistecchina Italy A thin steak bistecchina the same time bisteeya A type of filled pastry. It is usually braised or bistec Spain Beef steak bistec steamed and combined with strong flavours. biwa Japan Loquats biwa Russian meat loaf served with soured cream 69 . lobster sauce but using a white meat stock meaning ‘the end of a cable’. Examples are mussels. bitki bitochki Russia Small meatballs. amara. used for the production of almond essence bismalva Italy Marshmallow bismalva and almond oil. 2004 7:22 PM biwa biscuit turner A small broad spatula with an 2. omitting the garlic and bitter chocolate Chocolate containing 5 to bitter chocolate finishing with diced shellfish or crustacean 20% sugar used for baking and flesh and cream confectionery rather than for eating directly. August 19.

Sponge cake bizcocho Also called bramble black bottom pie United States A custard pie black bottom pie bizcochos borrachos Spain Sponge cake bizcochos borrachos dredged with sugar and cinnamon and with a layer of dark chocolate custard on the splashed with wine bottom black bread Pumpernickel black bread bjano sirene Bulgaria A soft ewes’ milk bjano sirene cheese cast like a small brick (1 kg). blackcurrant palm. See also black Used in North Indian and Moghul cooking. The black bream One of the seawater bream. trasi poured into a greased basin whose base is black back salmon Australia See salmon 2 covered with currants or blackcurrant jam. The berries can be combed off the (snowed) to give it a different texture. 2004 7:22 PM bixin Bixa orellana Botanical name The plant of juice each containing a seed and all which bears annatto seeds gathered in an elongated sphere. shot for the table.Food. devils’ in pies.) made from the tuber of a taro-like snake blackcurrant The fruit of a low growing bush. blackberry A dark red to black soft fruit. The berries very hot cast iron skillet to give the aroma of consist of a large number of individual sacs barbecued or charcoal grilled meat or fish 70 . acid paste is dense and covered with a Spondiyliosona cantharus. from the North Pacific which has a black bean 1. Added stalks with a fork. Used as dark seed and a sweeter smell than ordinary flavouring in made up dishes or to produce cumin. slightly to soups. Mexican black bean. widely cultivated in weighs about 2. balachan. Anas rupripes. Also called blue can be used as kidney beans. kapi. Also called Scotch bun. See also annatto or stewed fruit. with a firm with a sweet jam or syrup sauce. August 19. found from the Mediterranean to the 20% protein. salting and fermenting black cumin A variety of cumin with a very black cumin until they become almost black. dark fruit black bun blåbær Norway 1. various pastes and sauces. The skin must be removed before black cod A round bodied fish. blackened United States A term used in blackberry blackened Rubus fruticosus. black back salmon black bass United States A small freshwater black bass When turned out it has a black cap. spiced. black cap pudding England A pudding made black cap pudding Used for flavouring. black bean grey-black to black upper surface and Phaseolus vulgaris. blakhan. Served fish of the genus Micropterus. bean has a black skin and white flesh and Available fresh or preserved. Blueberry 2. Biscuit 2. bizcocho Spain 1. Also called blacan. often teamed with apples. domesticated version is the Cayuga duck. Fermented soya beans oatmeal and crushed black pepper made by cooking. They have a rich. Often well blacan See blachan blacan matured. braised dishes and the like. It must be cod. Contains 50% water. boiling then precipitating the curd Ribes nigrum. See also björnbär Sweden Blackberry björnbär Australian black bream bjørnebær Norway Blackberry bjørnebær black bun Scotland A rich. with an excellent thin rind. Scotch blachan A strong-smelling dried paste from blachan black bun black butter See beurre noisette black butter East Asia made from salted and fermented small crustaceans and sold in small blocks. Anoplopoma black cod cooking to avoid off flavours. fimbria. Amorphophallus konjac. Used as flavouring. by peeling. blackcock See black grouse blackcock delicate white flesh found in North American rivers.5 kg. The dressing or dip. terasi. spongy curd black bean curd the name is used incorrectly for nigella. pounding. The dried the cod family and has a rich oily flesh.fm Page 70 Thursday. from basic steamed pudding mixture. North Sea. Also called devil’s taro. Also called old wife. jam from the seeds of achiote. Bilberry cake encased in pastry and eaten in blåbær blåbär Sweden Blueberry blåbär Scotland on New Year’s eve. combined with cream and coated with Mexican bean 2. duck. to make jam and occasionally to tongue make a sauce similar to redcurrant sauce. Can be flavoured or deep-frozen grape. black bream salty. which looks like a small black with lime. also konnyaku. It is not a member of South America and East Asia. black drum See sea drum black drum black bean sauce Black fermented soya black bean sauce black duck United States A highly prized wild black duck beans flavoured with garlic and star anise and let down with brine. A type of French bean. Available bixin A golden yellow food colouring obtained bixin wild or cultivated they are used for pies. See sour flavour and are used to flavour liqueurs. which grows on long Cajun cooking for searing meat or fish in a rambling canes in late summer. 25% fat and flavour. found in Northern India and Iran. Also called black crowdie Scotland Crowdie cheese black crowdie black kidney bean. Alaska black cod boiled vigorously for 15 minutes. bean sauce Also called sweet cumin (NOTE: Sometimes black bean curd A dirty grey.

It is one of the most expensive See under Bury. Also called See also E151 Black Forest cherry cake black pomfret A greyish-brown skinned black pomfret Black Forest ham A smoked and air-dried Black Forest ham variety of pomfret with not as fine a flavour as ham from southern Germany with a strong white pomfret flavour. Hanging time 3 to 10 cakes. a little finely chopped black gram A legume. See also peppercorn decorated with whipped cream. black pots England A Cornish speciality of black pots black forest mushroom See shiitake black forest mushroom gerty meat pudding with added pig’s blood mushroom black pudding United Kingdom Groats boiled black pudding black fungus Cloud ear fungus black fungus in muslin until cooked. black gram onion. it has a hot cherries between the layers. superior in quality (cow pea and long bean) from South America to the normal roasting chicken. black PN grated chocolate or caraque. Preservative is prominent white hilum. Also called blood pudding. Its of September in parts of the south) to the nutty flavour is appreciated in puddings and 10th of December. Black Forest cherry cake See Black Forest Black Forest cherry cake Used in curries. dried in the sugar syrup. Served with potato salad. A legume. Forestry workers) blackfish Australia A commercial fish from blackfish black moss Hair vegetable black moss New South Wales available all the year round black mustard seed A strong. Also called game fish. Asia. moorgame and moorcock in England adding to the confusion. cooking. with whipped cream and black sun. pungent black mustard seed but particularly in autumn. Sometimes called black sea bass A deep-bodied seawater black sea bass moorfowl. catjang bean 2. United States Cow pea black Mike United States A meat and black Mike black-eyed susan United States Cow pea black-eyed susan vegetable stew (colloquial. greyhen commercially. 2004 7:22 PM black sea bass black-eyed bean 1. It has a grey to black upper 71 .) different species. The pods grow up to 60 cm long and black lentil See black gram black lentil the beans when mature are yellow-brown to blacklip abalone One of the main species of blacklip abalone red in colour with a dark eye and similar in abalone. found in mixture (roughly 2/3rds the dry weight of the India and the Caribbean. mash. Also called black-eyed black lovage Alexanders black lovage bean. pulses but widely used. the whole pungent flavour. black lentil. from types of cooking. also caught black game. called urd bean. plaited and black or dark green with a white interior and boiled gently for 20 minutes. blackcock. Usually freshly ground. It resemble Shooting season in the UK 20th August (1st wild rice in appearance but is a true rice. 2. They require long added to commercial varieties. black-leg chicken A traditional French breed black-eyed pea black-leg chicken related to other species of the genus Vigna of chicken with firm flesh. Suitable for all variety of mustard. The spices boiling and are very important in Indian and herbs added vary according to region. The plant and pods groats). Pig’s blood is added to the warm pods can be eaten as a vegetable). seasoning. the whole thickened with fine are very hairy and look somewhat like the oatmeal. Mexico Rice cooked in the cooking days. See also Scottish black pudding. international trade and only available locally. August 19. with a red corrugated size and and shape to a kidney bean. gateau black olive Olive black olive Black Forest gateau A layered chocolate Black Forest gateau black pepper Made from whole green unripe black pepper sponge partially soaked in kirsch-flavoured berries of the vine. Needs but now grown also in India and Southeast slightly slower cooking. dosas and poppadoms. urad dal. Brassica nigra. It lives in crevices in rocks and reefs. Lyrurus tetrix. Piper nigrum. Filled into beef runners or wide hog dwarf French bean. cherries and black PN A synthetic black food colouring. A type of glutinous rice from black rice woolly pyrol. The small seeds are casings tied in smallish links. Also pudding. Centropistes striatus. it is easily skinned and Southern Europe and India not grown for deboned. black halibut Greenland halibut black-eyed bean black halibut United Kingdom Cow pea black kidney bean See black bean black kidney bean black-eyed pea 1. Drawn and trussed and roasted like liquor obtained after boiling black beans black salsify Scorzonera black salsify chicken for about 1 hour. Vigna catjang.Food. Haliotis ruber.fm Page 71 Thursday. Yorkshire and Welsh blood used in idlis. See black-eyed pea 1 2. The ground bean is Stretford. black grouse Indonesia and the Phillipines. Phaseolus mungo. To shell. herbs and spices and grown mainly for its dry seeds (the young mancu. mixed with diced black game See black grouse black game pork leaf or back fat. confuse matters it is sometimes referred to (NOTE: So called because of its black as asparagus bean which is a completely mantle. uluthan black grouse A game bird. North Staffordshire. blood sausage black rice 1.

) blancmange mould same as jelly mould blancmange mould walnut tree with black coloured walnuts blanco South America A cows’ milk cheese blanco bladder cherry Chinese lantern bladder cherry similar to Ricotta blade bone United Kingdom A large beef joint blade bone blandade grönsaker Sweden A large white blandade grönsaker from the top of the forequarter between the ribs and the neck and clod. for a shorter time. when ground. (NOTE: Literally ‘white eats’. See into a sauce with a liaison of egg yolks and also blachan cream 72 . melted butter. almond and other skins prior to cane juice removing. the cooking liquor then made paste made from small crustaceans. Considered to be pressed into the centre of each.Food. Usually followed by refresh. flavourings and colour. also to have them and treacle tart prepared ready for quick cooking black tree fungus Cloud ear fungus blanchaille France Young fish. similar to black tree fungus blanchaille black trumpet Horn of plenty black trumpet whitebait. spinach. Served as a salad or. solid dessert made with milk. retain colour and nutrients. when set. See blanc de poulet Found in deep water off the eastern coast of blanc. August 19. To black treacle A mixture of molasses and black treacle partially cook chipped potatoes in the deep- invert sugar syrup used as a general fryer. petit pois and covering. blade mace The one-piece outer lacy blade mace mangetout peas. in soup or blanc de volaille France Breast of chicken blanc de volaille to make gomasio blanc d’oeuf France White of egg blanc d’oeuf black soya bean A smaller variety of soya black soya bean blanch. or cooked in white stock black sesame seeds A black coloured black sesame seeds blanc de poulet France White meat or breast blanc de poulet sesame seed used as a garnish in desserts of chicken and puddings and. white and crisp flesh skin removed blanchir France To blanch or scald blanchir black vinegar A dark. thickened with corn Commonly added to many dishes as a flour. cooked in stock with onions and blakhan South Asia A strong-smelling dried blakhan mushrooms. to 1. flour white flesh and may be cooked in any way. all sprinkled with chopped roasted or boned out and roasted or cut up parsley. To plunge items into boiling blanch. but of sardines with possibly a few anchovies. in order to part bun filling. sugar. in order to prevent discolouring and to sweetener but particularly for treacle toffee improve the texture. mild and sweetish black vinegar blancmange United Kingdom A sweet. and salt 3. salted water or to bring to the boil in same when puréed and sweetened. sugar and blanket tripe A smooth tripe from the first blanket tripe egg yolk. France White 2. Served with mousseline sauce or for braising or stewing. decoratively surrounded by small carrots. as a cake and and cook for 2 to 5 minutes. of a nutmeg. black turnip A large black-skinned turnip black turnip blanched almonds Almond kernels with the blanched almonds from Italy with a sharp. After the the finest. young beetroot.5 and 2 kg. lemon juice. put on a baking sheet and a hole stomach of the cow or ox. pungent. blade steak United Kingdom Blade bone blade steak blandad frukt Sweden Mixed fruit blandad frukt blaeberry Bilberry blaeberry blangah Malaysia A terracotta cooking pot. butter.g. Presumably made in a similar way. jam is put in the hole.fm Page 72 Thursday. Originally a medieval dish made black walnut United States A variety of black walnut with almonds. to blackstrap molasses The darkest variety of blackstrap molasses inactivate enzymes that cause changes in molasses being that black mixture of invert colour. and sold as blade steak or chuck steak. Usually boned cauliflower cooked al dente and cored. poured into a mould and demoulded flavouring in north and central China. blangah Blakeney fritters England Small balls of See also belangah Blakeney fritters dough made from flour. 2004 7:22 PM black sesame seeds skin surmounted by a very sharp fin and blanc 1. cook. chicken blanc. Cooked as whitebait. placed at the centre of a dish. It has firm liquor consisting of water. the aril. 2. au the USA. or veal. to loosen after crystallization of raw sugar from sugar tomato. semi- blancmange vinegar similar to balsamic vinegar but made from fermented glutinous rice or sorghum. See also mace spring onions all cooked al dente plus hard- blade of pork United Kingdom The shoulder blade of pork boiled eggs. Also called plain tripe fritters have been glazed and baked at 180°C blanquette France A white stew of meat blanquette for 30 minutes. sliced tomatoes and sliced blade and surrounding muscle. flavour or nutritive properties during sugars and other compounds remaining storage or. France A cooking blanc weighs between 0. to bean than the yellow. Can be cucumber. au France White in colour e.

to needle holes (NOTE: Literally ‘blue’. each side. cleaned and eyes removed. to To rapidly freeze food items blast-freeze. In Bresse bleu Bleu de Corse France A soft ewes’ milk Bleu de Corse warm damp conditions this can occur overnight. Used of meat. The miracle and causing religious riots. See blau water or court bouillon also bleu bleu-blanc Belge Belgium A breed of cattle bleu-blanc Belge Blaubeere Germany Blueberry Blaubeere with a high yield of hindquarter.) by subjecting then to a blast of air at –28°C bleu. Contains 39% water. It has a all the ingredients together. best are ripened in the Rochefort caves. can be wet or dry. Cooked like modern French semi-hard. Wheat 2.Food. Also called Irish Swiss veined because of penicillium moulds grown cheese within the paste. by passing string through Penicillium glaucum and the moulded the eye sockets. blends or emulsifies the contents of the vessel which for cheese made in the Haut-Jura region. Also called wind-blown whiting The paste is white and creamy with evenly blé France 1. similar to Bleu 73 . Corn blé distributed veining and a pleasant but bleaching agent Any compound used to bleaching agent distinctive taste. au France A method of cooking fish or bleu. used for wet mixtures e.fm Page 73 Thursday. semi-hard pale- Blarney bletted Very over-ripe. Also called BBB Blaufelchen blawn whiting Scotland Freshly caught Bleu d’Auvergne France A soft blue-veined blawn whiting Bleu d’Auvergne whiting. treated like whitebait cheese from near Grenoble. 33% fat and 30 % steel blade directly coupled to an electric protein. A hand-held electric The most well known are Bleu de Gex and machine with a fast rotating shrouded metal Bleu de Septmoncel. whiten flour or other food commodity. Used as a dessert cheese.g. e. au Blätterteigpastete Germany Vol-au-vent Blätterteigpastete shellfish by plunging them alive into boiling blau Germany Very rare. and in medieval times there were cheese with a firm buttery texture.g. such Made in the Massif Central and has as chlorine or chlorine dioxide Appellation d’Origine status. glass or plastic vessel with a fast rotating Contains 31% water. Bleu de Bresse bleak A small freshwater fish of the carp bleak family found in European rivers. the fish beef. for making purées or emulsions such as mayonnaise. cheese made from pasteurized cows’ milk bleeding bread Bread infested with Serratia bleeding bread and sold in small short cylinders. cookies milk. dry- blender 1. An electric machine consisting of a blender salted and ripened for 3 to 4 months. the fish hung in a drying wind for 1 to 3 days The starter is a spore suspension of depending on size. 2. pretzels. which causes red staining. Bleu de Gex France A semi-hard blue-veined Bleu de Gex blended flour United States Two or more blended flour types of flour blended for making specific cheese with AOC status. to Bleu d’Auvergne but with a milder taste Also called liquidizer and dryer rind blending method for biscuits A method of Bleu de Quercy France A soft blue cheese blending method for biscuits Bleu de Quercy making biscuits by simply blending or mixing made in Aquitaine from cows’ milk. brandy strong flavour and a greyish-green natural snaps rind. pressed. both of which have AOC blade at the end of an extension on the status. soft and almost bletted coloured mild cows’ milk cheese with a few disintegrating (fruit) scattered large holes which resembles the bleu France 1. blend to To mix into a homogeneous mass Bleu de Sainte Foy France A strong-tasting blend to Bleu de Sainte Foy blenny A small slimy fish found both in the sea blenny blue-veined cows’ milk cheese from Savoie Bleu de Sassenage France A semi-hard blue Bleu de Sassenage and in rivers in Europe and North America. blue-veined sprats. e. Bleu de Bresse France A heavily promoted. August 19. 29% fat browned 2. usually along cracks or blast-freeze. bred for its Blaufelchen Germany Pollan.g. Describes meat that is very bleu Danish Samsø. Describes cheese that is blue- and 24% protein. It has Appellation d’Origine status. dipped unpressed cows’ milk cheese made in small in salt. a strong reported cases of it being interpreted as a flavour and a few blue-veined cracks. made from cows’ items. Also called marcescens. which is immediately shaken off and (up to 1 kg) and larger (up to 3 kg) cylinders. 2004 7:22 PM Bleu de Sassenage blanquette de veau France Veal stewed in a blé noir France Buckwheat flour blanquette de veau blé noir lemon-flavoured white sauce blette France Bette blette Blarney Ireland A firm. cast into 7 to 8 kg rounds. The fish are cooked by cheese is dry-salted for 5 to 6 days and coating with molten butter and grilling on ripened at high humidity for 2 to 4 weeks. Bleu de Laqueuille France A cheese similar Bleu de Laqueuille motor. The yellow paste is enclosed underdone. This pulverizes. mixes. Bleu de Haut-Jura France The official name Bleu de Haut-Jura motor below. the surface only being quickly in a red rind.

and is then browned either side in from the animal. which is rested overnight. etc. The base is usually docked. cardamom and status. It adds flavour and can be used in the yeast-raised batter of buckwheat flour and same way as and with the same precautions milk. usually by lining it with aluminium foil and filling it with dry oil until they start to take a hint of colour blond roux A mixture of equal parts of fat blond roux beans so that it keeps its shape while cooking. with a short stem with a bloedpens Belgium Boudin noir bloedpens blueish appearance thickening at the base bloedworst Netherlands A blood sausage bloedworst and a 6 to 15 cm diameter. Traditionally served blood orange Pigmented orange blood orange with melted butter but may be garnished blood pudding Black pudding blood pudding with various fillings. salted and cold- Bleu de Gex but with a slightly smoother rind. Also called roux blond casserole with dried apples and vegetables blood The red oxygenating liquid that blood from Hanover circulates around the body of animals. mixed with as egg for thickening sauces. 2004 7:22 PM Bleu des Causses de Gex with slightly more water and less fat. air-dried. said to consist of wild yeasts 2. Blindhuhn Germany A bean and bacon Blindhuhn veloutés. etc. smoked blodfersk Norway Blood fresh. hare’s blood in in very hard times jugged hare and chicken’s blood in coq au blini Russia Small pancakes made from a blini vin. See also blindjo usually drained after killing and used as a melinjo commercial raw material. sealed and fried in butter. onions) in fat or blondir casing without the filling. melted butter. A white sprinkled with cinnamon and served with coating which appears on the surface of soured cream chocolate after variations in temperature bliny See blini bliny over some time.fm Page 74 Thursday. Sweden blomkål scent but should be thoroughly cooked. It Cauliflower grows in grass and pasture land along the blomkålsgratang Sweden Cauliflower au blomkålsgratang edges of woods especially in warm areas. blewit Tricholoma saevum. moistened with rum. Used for thickening liquids. the meat is very dark. to blondir France To sweat (esp. grapes and peaches which is cheese filling. The white coating on some fruits bloom made into turnovers with a sweetened cream such as plums. and a dirty yellow containing raisins.Food. May be kept for up to 2 days. clarified butter. soups.) and flour cooked to a sandy texture for slightly longer blinde vinken Netherlands A stuffed piece of blinde vinken than a white roux with no more than a hint of veal or beef. Also called bliny blood sausage Black pudding blood sausage blintzes A Jewish speciality of small pancakes blintzes bloom 1. When blood is not drained folded in. August 19. It has Appellation d’Origine finely chopped garlic. Probably recrystallized fat bloater A whole herring. to To cook an open pie or tart blind-cook. diagonally 74 . has stiffly beaten egg whites various dishes. gratin Blighia sapida Botanical name Akee blommer Denmark Plums blommer blind-cook. especially a beef olive colour. Used of very blodfersk It has AOC status. rich and block sausage Diced streaky pork mixed with block sausage evenly veined. proved. packed into Bleu de Septmoncel A blue cheese similar to Bleu de Septmoncel ox casings. (dripping. bloomer A large loaf made from a roll of bloomer gut. seasoning. Pig’s blood is used blind scouse Lobscouse without meat. eaten blind scouse for making black puddings. egg yolks and in a coagulated cooked state for use in salt. still containing the bloater and sugar. It is often sold milk. which is lightly salted and cold-smoked. plain flour. blindjo Indonesia A small red fruit. block roux Roux made in large quantities. The flesh has a pleasant blomkål Denmark. sauces. blødkogt Denmark Soft-boiled. Grilled or fried. Norway. block roux Bleu des Causses France A soft blue-veined Bleu des Causses cheese made from the milk of cows pastured cast into blocks and portioned for use as on Les Causses (high limestone pastures) in required southern France. oat bran and pork fat to greyish ochre smooth cap rather like a bloemkool Netherlands Cauliflower bloemkool field mushroom. Bleu de Thiézac France A blue-veined cows’ Bleu de Thiézac fresh fish or meat. The paste is firm. herring that have been similarly treated are Also called Sassenage sold as bloaters. as of eggs blødkogt milk cheese very similar to Bleu d’Auvergne blodkorv Sweden Swedish blood sausage blodkorv Bleu de Tigne France A blue-veined cows’ Bleu de Tigne blódmor Iceland Blood sausage blódmor milk cheese from Savoie blodpudding Sweden Black pudding blodpudding blewit. Sometimes gutted proven dough baked on a flat tray. blood heat See lukewarm blood heat 10 cm circles on a buttered griddle. Has a gamey flavour. blewits A variety of edible fungus.

Food. 2. blue meat United States The meat of a blue meat blueberry muffin United States A slightly blueberry muffin suckling calf sweetened muffin mixture containing blue melilot A Turkish melilot. It migrates over wide reaches of dried by blasts of hot air the southern oceans and was once very blu. Leponis bluegill blueberry 1. found in North America and from the American wild blueberry. The blue blotched mackerel Australia Queensland blotched mackerel mould is evenly distributed through the paste school mackerel and is not in veins. baked or grilled. Pomatomus saltarix. The farmed in the USA and Japan. blue blue Shropshire England A blue-veined blue Dorset blue Shropshire cheese from Dorset with a brown. flavoured warm yellow paste. sand Prionace glauca. When applied to meat means the blue grey to greenish blue upper skin with firm.fm Page 75 Thursday.5 to 2 m high bushes and are moist flesh. Usually similar to bilberries. Callinectes blue crab mussel sapidus. as of an egg bluefin tuna The tasty but very rare variety of bløtkokt bluefin tuna blower dryer The last stage of a continuous blower dryer tuna. to encourage the and is sometimes fished for sport. Thunnus thynnus. The highbush blueberry. and in the eastern Mediterranean where it containing horsemeat which are dyed blue blue shark A common European shark. with red skin mottled Cheshire cheese made in 8 kg cylinders and with black and with a blue flash on the gill ripened for up to 6 months. au threatened species. August 19. mainly in Chesapeake Bay. Baked at 200°C in muffin tins predominantly used to flavour the curds for 18 minutes. al Italy Plunged alive into boiling water. al common in the Mediterranean. and grittier than the highbush varieties. vinegar. from blueberry Vaccinium corymbosum. oily bluefish blubber The subcutaneous fat of the whale. up to 20 cm across. It has a strong- covers. skinned. bluemouth blue Cheshire England A blue-veined blue Cheshire Sebastes dactylipterus. Used in bouillabaisse. blubber seal and other marine mammals seawater fish. with blue flowers. Both blue ginger Ginger shoots blue ginger cultivated and wild varieties are used to blue hare See Scottish hare blue hare make the well-known American blueberry blue manna crab See blue crab blue manna crab pie. blue garoupa See garoupa blue garoupa cheese bluegill A freshwater fish. has been bred macrochirus. with blue claws bluepoint United States A popular type of bluepoint and a very fine flavour often eaten just after it has shed its shell. surface just seared brown whilst the interior white flesh found in the warmer waters of the is still raw 2. from Vaccinia ashei. 2004 7:22 PM blue Shropshire slashed and glazed with beaten egg or salt made with skimmed cows’ milk. Also called Dorset blue. bluefish A medium-sized (up to 3 kg). bread and jam. Generally purple fruits with a grey bloom are produced blue with dark blue gill covers and a firm in clusters on 1. Rabbit-eye shallow-fried or partly poached. with a blue 1. blue shark has been recently introduced. weighing up to 0. blu. drained and added to the other dry coeruleus.g. bløtkake Norway A cream filled sandwich bløtkake blue vinny. Mytilus blue mussel blue cod Black cod blue cod galloprovincialis. crumbly. blue blue cheese dressing cheese. Also called Atlantic blue crab. Melilotus blue melilot blueberries which have been washed. are smaller battered and deep-fried. pepper and crushed garlic mould ‘Penicillium’ combined with mayonnaise bluemouth A type of deepwater scorpion fish. crusty rind cheese similar to Stilton but with a milder 75 . Now a See also bleu. growing to 2 m long dishwasher where the rinsed dishes are and 150 kg. blue mussel The European mussel. When applied to cheese means Atlantic and in the Mediterranean. It has a water strong flavour similar to Stilton.5 kg. It leaves inoculated with various species of the deep water for the coast during summer Penicillium using needles. blue vinney blue drawers Caribbean Duckanoo blue drawers sponge sometimes coated with marzipan bløtkokt Norway Soft-boiled. very similar to the common blue crab A mottled blue crab. now ingredients. It can be growth of the blue-green fungus within the poached. blueberries. used for Sapsago cheese blue mould Species which grow as surface blue mould bluebonnet rice A type of long-grain rice bluebonnet rice moulds on e. blue manna crab. Very popular in North oyster found and farmed off the coast of Long America and caught off the southeastern Island blue sausage Switzerland Sausages blue sausage coast of the USA. sometimes passed off as crab tuna blue Dorset England A white. See also blue cheese dressing Soured cream.

2004 7:22 PM blue Stilton flavour and made in Leicestershire. veal and bocconcino boeuf à la bourguignonne France A piece of boeuf à la bourguignonne cheese. Broccoli boerenkool See also bâton de manioc boerenkool met worst Netherlands Broccoli boerenkool met worst bobotee United States A pudding-like dish of bobotee or kale and mashed potatoes with sausage almonds. It is not bled after killing so has a very dark meat. ginger and garlic. estouffade de France Braised beef. May be poached or fried minced veal or beef together with pork. (Example weight 75 kg bob (plural bobi) Russia Bean bob (168 lb). still hunted in parts of Europe and body mass index A measure of obesity in body mass index Asia.fm Page 76 Thursday. dotted with butter and baked in a moderate Blumenkohl Germany Cauliflower Blumenkohl oven for 15 minutes adding double cream Blumenkohlsuppe Germany Cream of half way through Blumenkohlsuppe cauliflower soup Bocksbart Germany Salsify Bocksbart Blut Germany Blood Bockshornklee Germany Fenugreek Blut Bockshornklee Blut Schwartenmagen France A type of bockwurst United States As the German Blut Schwartenmagen bockwurst black pudding from Alsace. onions and breadcrumbs in a boerewors South Africa Pork or lamb boerewors seasoned white sauce sausages made from the principal meat bobotie South Africa Cooked minced beef or bobotie mixed with other meats and bacon or pork lamb. BMR See basal metabolic rate BMR coriander. Also called and baked until set wors bocas de la isla Spain A speciality of Cadiz bocas de la isla boeuf France Beef or ox boeuf made from the claw of the fiddler crab boeuf.7) = 25. larded and marinated böckling Sweden Buckling böckling in red wine and brandy for 12 hours. bacon or Bockwurst Germany Similar in appearance to Bockwurst offal additions. estouffade de bocca di dama Italy Fruit and nut cake bocca di dama similar to boeuf en daube and enriched with bocca negra Italy Dogfish bocca negra pigs’ trotters bocconcino Italy Thin slices of ham. vinegar other spices and herbs. packed into bo Vietnam Beef bo sheep casings. and seasoning. height 1. raisins. sweated chopped onions. See also part of the diaphragm of beef cattle fondue chinoise (NOTE: Literally ‘beef in seven boeren Netherlands Farm (NOTE: Printed on boeren dishes’. fat. mixed with milk-soaked bread.7 x 1. bobolo boerenkool Netherlands 1. See also variety of Bockwurst. fat. covered with blue vinny See blue Dorset blue vinny alternate stripes of chopped hard-boiled egg blue Wensleydale England A blue-veined blue Wensleydale yolk. boar A species of wild pig. Very rare. 76 . almost boar’s head kilograms divided by the square of their exclusively used for decoration in the same height in metres.) the rind of genuine Dutch farmhouse bobe Italy A type of sea bream bobe cheeses. See also Frankfurter boczek Poland Hard. with a beef fondue with vinegar and ending body skirt United Kingdom The less muscular body skirt with a kind of gruel (chao thit bo). covered in an egg custard into hog casings. starting overweight). boeuf. moistened with or lemon juice. Kale 2.95. but with the addition of schwartenmagen eggs and sometimes milk and flavoured with Blutwurst Germany A raw sausage made from Blutwurst leeks or chives pig’s blood with a variety of meat. Also called wild boar human beings equal to a person’s weight in boar’s head The head of a boar. made böckling-låda called Shropshire blue with cleaned and filleted buckling placed in blue Stilton See Stilton blue Stilton a dish and covered with a rich seasoned egg blue trout Forelle blau blue trout custard mix sprinkled with chopped chives blue velvet swimming crab A gourmet crab blue velvet swimming crab and cooked in the oven until set böckling och purjolökslåda Sweden böckling och purjolökslåda from Spain blue vinney See blue Dorset blue vinney Cleaned and filleted buckling laid in the base of a greased ovenproof dish. egg white and raw leeks.7 m (5 ft 7 in). seasoned. smoked pork meat boczek others. usually topside. spices and seasonings.Food. then way as a pig’s head the person is considered overweight. seasoned. Sus scrofa and boar Poached in water. smoked and scalded. hence meal of seven different beef dishes. together with a long frankfurter but made from finely herbs and spices. August 19.) bobolo Central Africa Treated cassava tubers. body mass bo bay mon Vietnam An elaborate and costly bo bay mon index = 75/(1. possibly onions. panéed and fried beef. Usually grilled. version of Wensleydale cheese. back and eaten hot or cold. flavoured with nutmeg. flavoured with coriander and almonds. If between 25 and 30. vinegar or wine and packed after standing placed in a dish. if over 30 they are obese. Also böckling-låda Sweden Buckling pie.

with stiffly beaten egg whites before proving.) which agitate and stir the mixture boeuf en daube France Marinated and larded boeuf en daube boiled beef and carrots England A famous boiled beef and carrots beef braised with the marinade and a traditional London dish. degreased. or made by burying firkins of butter in a bog to may be puréed ripen it boiling fowl Chickens older than 18 months boiling fowl boghe Italy Bogue. seasoning and a it does not touch the base of the pan and simmered very slowly at 35 minutes per kg. Spain Bogue. See silverside or brisket simmered with an onion also daube (NOTE: Sometimes used clouté. the fish boga flavourings to 149°C bogavante Spain Large clawed lobster bogavante boiler onions United States Small white mild boiler onions bog butter Scotland A strong-flavoured butter bog butter onions used whole in soups. garnished with tomatoes. sealed. Made from soaked salted pork for at least 4 hours and served as is.) defatted and reduced cooking liquor. Served sliced with watercress. bohémienne France A very simple ratatouille bohémienne Served with a sauce made from the made from tomatoes and aubergines. marinated and braised in red wine. carrots until tender and served with the vegetables and garlic. egg yolks. à la France In the gypsy style. Usually a hen with a flavour like bay which grows wild on which has had 1 or 2 laying seasons. the fish boghe weighing between 2 to 3. rump or sirloin of paprika beef.e. boeuf à la mode sugar enriched yeast-raised dough. trimmed. stews. bohémienne. served with vegetables made into a circular shape which has the centre indented after proving and served hot boeuf de Constance France Specially boeuf de Constance with red jam in the centre after baking selected beef carcasses from animals that Bohnen Germany Beans Bohnen have been finished on yeasty beer with their Bohnenkraut Germany Savory Bohnenkraut fodder without exercise for the last three months to make their muscles tender and boil. grilling or frying. celery. fried diced bacon bohémienne. bofu frosting split in four lengthwise using a skewer. glucose. little vinegar into which olive oil and tarragon vinegar are whipped. 2004 7:22 PM bokko ko maasu drained. boeuf salé boiled egg An egg cooked by boiling in its boiled egg Also called pikefleisch shell in water bøf Denmark Beef bøf boiled frosting United States American boiled frosting bofu Japan The thin red stems from parsnips. suspended in seasoned and boiling bohémienne. France A small (up to 1 kg) bogue bok-choy Pak choy bok-choy round seawater fish.5 kg not suitable for bog myrtle An aromatic bush. Used to boggy moors. The oil is said to be the best repellent for the boissons France Drinks (NOTE: Boissons boissons ferocious Scottish midges. Also called sweet gale (NOTE: produce a highly flavoured stock. i. etc. with a bokking Netherlands Bloater bokking silvery yellow skin. August 19. boeuf à la ficelle onions and possibly sweet red peppers and boneless piece of fillet. mixed larded. to massaged daily during this period to push liquid at its boiling point and with sufficient surface fat into the back muscles (NOTE: The heat input to generate bubbles of steam technique was copied from the Japanese. boeuf miroton France A dish of boiled beef. acid and boga Italy. Myrica gale. mayonnaise using a base of thick cold a bouquet garni and an onion clouté so that béchamel sauce. onion. rice. Boops boops. boeuf miroton boiled custard United States Custard made boiled custard See also miroton on top of the stove boeuf salé France Smoked brisket of beef. leeks and small incorrectly of beef braised with wine.) incluses means drinks included. fried boeuf à la ficelle France A fine. curled boiled icing United States American frosting boiled icing in ice water and used as a garnish for sushi boiled sweets Hard translucent sweets made boiled sweets and sashimi by boiling sugar. strained and reduced cooking separately cooked in olive oil before liquor and garnished with glazed button combining mushrooms and onions. Finished with mustard. Böhmische Dalken Austria An egg yolk and Böhmische Dalken horseradish and pickles. bog myrtle roasting. to To cook in water or a water-based boil.) bogrács gulyás Hungary Hungarian goulash bogrács gulyás bok choi Pak choy bok choi bogue England.fm Page 77 Thursday. à la and heart-shaped croûtons.Food. turnips. the subject of a bouquet garni in a daubière lined with salt popular song. browned and braised in the Bohemian pheasant Guinea fowl Bohemian pheasant marinade and brown stock to half-cover. mustard. interchangeable with bokko ko maasu Nepal Goat bokko ko maasu bream 77 . sauce water with a mirepoix of aromatic vegetables. sauce A cold sauce made like bohémienne. boeuf à la mode France Aiguillette of beef.

turmeric and the moulded around a filling of cooked minced like) cooked in a closed pot very slowly and meat. All the other 23 bomeloe Bummaloe bomeloe varieties are edible. etc. mixed with herbs and seasonings and simmered bones The skeletons of animals and fishes bones with stock or wine and/or tomato juice and together with connective tissue. Bonde of a good restaurant. See also cèpe de vendage bondail A bondon type cheese flavoured with bondail Boletus badius Bay boletus garlic Boletus edulis Cep Bondard See Bondon Bondard bolinhos Portugal Small balls (of meat. often made by lining a bombe fungi of which Boletus edulis or cep is the mould with one ice cream and filling the most well known. 2004 7:22 PM bokkoms bokkoms South Africa Salted fish. However all pickers bonalay Ale flip bonalay should be trained by an expert. Harpodon nehereus. Bondon trolley with the meats carved at the table and whole cows’ milk cheese made in Normandy. bombolette Italy Fritters bombolette calopus. to bollo Spain 1.) bondas South Asia Spiced balls of mashed bondas boller Denmark Balls. the devil’s cream bombes boletus. bread. France An ice cream speciality of bombe boles de picolat Catalonia Meatballs in boles de picolat tomato sauce different flavours in a near spherical or Boletaceae A family or subgroup genus of the Boletaceae conical shape. presented with a sharp sauce. smell and a not particularly pleasant taste. satanus. sauce Bologna sausage Salsiccia di Bologna Bologna sausage bone cut from the sirloin bone marrow See marrow bone marrow Bolognese sauce A sauce made from fine- Bolognese sauce bone marrow sauce See moelle. is poisonous and is distinguished creams and flavoured ices bombe mould A special mould for making ice bombe mould from the cep by its bitter taste. A small loaf 2. the fish bondelle simmering boned pig’s head. Also called bombil bolacha bombe 1. 78 . B. A bread roll bollo carcasses and fish. It is usually served from a special Bondon France A small bun-shaped. sweetened apple purée and molten with seasoning in water for 4 hours. August 19. fish.Food. Popular amongst the Swahili and found in Indian waters. sweated carrots. and the yellow boletus. finished with a whipped cream and boiling fowl and sausage are added towards red jam topping the end. bolinhos Bondart See Bondon Bondart etc. shin beef. Cake 3. B. Italy A structures under the cap in place of the more breakfast roll bombe glacée France A mixture of ice bombe glacée common gills and only one variety. When finished. bone. onions and celery. albidus. to To remove bones from animal bone. possibly mixed with characterized by close-packed tubular nuts. bolacha Portugal Crackers. Of the others. generally with as little bõlo Portugal 1. sauce bolony United States Bologna sausage bolony boko-boko East Africa A type of porridge boko-boko bomba di riso Italy A dish of cooked rice bomba di riso made from shredded meat. Served with bokkoms coast speciality spaghetti. Pie bõlo damage to the flesh as possible bõlo de anjo Portugal Angel cake bõlo de anjo boneless With any bones having been boneless bologi West Africa Waterleaf removed bologi boneless steak United States A steak without boneless steak bolognaise. Ball 2. herbs and seasoning. chopped for a long time in the cooking liquor in which mushrooms and diced cheese or ham the meat was boiled. bonavista bean Hyacinth bean bonavista bean bolet bronze France A variety of cep found in bolet bronze bonbon France Sweet. soft. sauce France Bolognese sauce bolognaise. are inedible. tongue. butter Bombay duck South Asia Sun-dried pieces of Bombay duck and flavourings are stirred in to give a smooth the bummaloe fish. a west possibly thickened with flour. porridge. the red-stalked boletus.fm Page 78 Thursday. gristle. boiling fowl. cumin. burghul and spices (cinnamon. sauce bone marrow sauce minced beef fried in olive oil with chopped bonen Netherlands Beans bonen onions. Used as a test Also called Bondard. All varieties are centre with another. bombil South Asia Bombay duck bombil B. the white boletus. item of confectionery bonbon vineyards. It has a very strong introduced by the Arabs. B. Bondart. glacé fruits or liqueurs 2. the biscuits Served with curry. The red jam. the bitter boletus. garlic and skinned tomatoes. erthropus. Also called bolognaise. as in fish or meatballs boller potatoes coated in a besan batter and deep- bollicina Italy Whelk bollicina fried bollito Italy Boiled bollito Bonde See Bondon Bonde bollito misto Italy A rich stew made by bollito misto bondelle France Houting. dessert made from layers of crumbled rye sausage. flank of beef bondepige med slør Denmark A traditional bondepige med slør with bones in.

the fish Bonitol boquerones Spain Fresh anchovy fillets. See also cold soak. allowed to meat is not correctly chilled. Boodles’ stuffing Mashed ripe bananas Boodles’ stuffing boniato Central America. fish As for fish Bercy with the bonne femme. the fish boomla bushi). Particularly noticeable if the grated zest and whipped cream. boomla South Asia Bummaloe. Used of cooking. The dried flesh is grey Buckwheat pancake with bacon boolawnee Central Asia Pastry turnovers with boolawnee black with a light grey coating of mould and is sold either in blocks (katsuo-kezuriki) or as a leek and chilli filling. dressed with drained yoghurt bonne femme. Also called from stock and dry beans (3 or 4:1). Also called bordelaise au (coagulated protein and dirt). They are sometimes put in the bönor Sweden Beans bönor bottom of a pan to prevent food sticking to Boodles’ orange fool England A type of Boodles’ orange fool the base and to add flavour to the dish. refrigerated and decorated with orange shortening slices.) borani Central Asia An Iranian salad of various borani bonne femme France Simple. Alternatively a growth of species of Clostridium and bowl lined with slices of trifle sponge and Streptococcus around the bone which is filled with a type of fool made from furthest from the salt and the last part to sweetened orange and lemon juice with become salted. It is also ground and agglomerated boontjie sop South Africa Bean soup made boontjie sop into granules for making dashi. pliable breadcrumbs. cucumber-flavoured to 1 part suet with seasoning. the fish boniton pickled in salt and vinegar or crisp fried bonnachen Scotland A sausage from the bonnachen borage A hardy annual herb. skipjack beans soaked overnight and simmered in the tuna stock with a chilli until soft. very thin shavings (hana katsuo or kezuri. The bonne bouchée France A canapé or savoury bonne bouchée leaves can be cooked as spinach. August 19. end of a meal (NOTE: Literally ‘a good Borago officinalis Botanical name Borage mouthful’. i. sharp knife boning knife mixed with an equal volume of wholemeal used for boning animals or a thin. more bonito toast correctly called Pacific bonito. à la borani esfanaj Central Asia An Iranian salad borani esfanaj style. 2004 7:22 PM borda Used to make stock by long simmering (4 bonnefoy. involving little bonne femme or no complication. non-pliable. sauce hours plus) with water. immigrants to Pennsylvania Bonitol Germany Little tunny. A fish. fish it has wilted. The simmering stock is repeatedly espagnole sauce.fm Page 79 Thursday. boquerones boniton France Little tunny. bone taint A fault which can occur in meat on bone taint syllabub made with filtered orange juice the bone preserved by surface salting. onions and sometimes fried bacon consisting of sautéed onion and garlic which has been cooked with chopped spinach until bonne femme. Spain Sweet potato boniato boning knife A thick. The mushrooms are borassus palm Palmyra palm borassus palm separated after poaching and used as a borda Hungary Chop borda garnish.Food. potatoes. See little tunny. saltpetre. Borago borage Highland region made from 2 parts lean beef officinalis. The food item served as an appetizer or at the flowers may be crystallized for decoration. allowed to cool. small birds or chicken breasts. From Afghanistan. with hairy. cooked vegetables with garlic and nuts etc. Removed from with dumplings. leaves and intense blue flowers. originating with the Dutch the dish after the flavour has been extracted. the frigate mackerel 2. due to replacing the alcoholic liquid. sharp knife for boning fish chopped tarragon and seasoning. cooked with mushrooms. sauce either browned or blanched before bønner Denmark Beans bønner simmering.e. Bones are vin blanc. aromatic vegetables sauce made with dry white instead of red and a bouquet garni to release flavour and wine and a white velouté instead of gelatine. Katsuwonus pelamis. then all passed bonito flakes Dried shavings or flakes of bonito flakes through a sieve Pacific bonito used in Japanese cooking boova shenkel United States A meat stew boova shenkel especially for making dashi. ground ginger and cloves flavour drinks and rarely in salads. à la France In the housewife’s bonne femme. Used to stuff quails. seasoned and addition of sliced button mushrooms to the dressed with yoghurt cooking liquor. whose dried bookweeten janhinnerk bookweeten janhinnerk flesh is used as a base for all Japanese Netherlands broths and stocks. Finished with a little skimmed to remove fat and scum chopped tarragon. Used to sugar. sauce France A white bordelaise bonnefoy. finely chopped onion. 79 . Named after Boodle’s club. bonita Italy Bonito bonita bookmaker sandwich An underdone minute bookmaker sandwich bonite France Bonito bonite steak between two slices of hot buttered bonito 1.

beetroot soup. vinegar and artichokes and potatoes seasoning bordelaise. sauce borststuk Netherlands Brisket of beef borststuk white bordelaise sauce. 2004 7:22 PM Bordeaux mustard Bordeaux mustard A dark coloured. à la France Incorporating wine bordelaise. sprinkled with flaked almonds and beans casseroled with salt pork. borshchok Russia A clear beetroot soup borshchok shallots. lamb and sometimes filled with honey and nuts and beef cooked in wine with vegetables and soaked in a sugar syrup. Boletus borowik szlachetny Boston cream pie United States A sandwich Boston cream pie edulis sponge filled with crème pâtissière and borragine Italy Borage borragine coated with chocolate icing borrêgo Portugal Lamb Boston lettuce United States A small variety borrêgo Boston lettuce borride France A Provençal fish soup. Blueberries 2. the fish bot also bourride 80 . börek from Bosnia based on diced pork. Served with Used with steak. usually of bordure of meatballs made from seasoned minced cooked rice or vegetables around the edge of lamb or beef. The sweet variety is flavoured with vinegar similar to the Greek bourekakia. fine cornmeal or bornholmeræggekage Denmark An omelette bornholmeræggekage semolina and treacle filled with smoked herring. thyme. bosbessen boreg Bilberries boretto Italy A saffron-flavoured fish stew. Also called bortschchock bordelaise au vin blanc.g. al’ also brodetto i. al’ (It) In the style of the forester. proved for 45 minutes. bortsch Russia A generic name for various bortsch sauce soups based on beetroot. radish and chives Boston cracker United States A large. given body with a calf’s foot and a meat or cheese filling. sauce. oil. an onion baked at 230°C for 15 to 20 minutes clouté. borshchok. white wine and brandy cylinders plaited. bound with egg and flour. croûtons. border See bordure border beetroot consommé. August 19. sauce England. rolled into long cylinders. Served with Boston borjúpaprikás Hungary As paprikás csirke borjúpaprikás brown bread. a plate.Food. France A brown bordelaise. spread with bossons macérés France A strong-tasting bossons macérés cinnamon-flavoured butter cream followed goats’ milk cheese from Languedoc soaked by almond paste. See also bonnefoy. with mushrooms borgmästarfläta Sweden Rectangles of bosega Italy Grey mullet borgmästarfläta bosega Danish pastry. celery. See boscaiolo. yeast-raised bread containing tomato purée and seasoning until cooked white and brown flour. bay leaf and mignonette made by simmering beef or game stock with pepper.e. borszcz. See borride of butterhead lettuce bot Netherlands Flounder. bone marrow. Finished with meat straining. thin Boston cracker bornholmere Denmark Buckling bornholmere and slightly sweet cracker borowik szlachetny Poland Cep. Also called bosbessen Netherlands 1. e. prepared mustard often flavoured borscht Poland Borshch borscht with herbs and milder than Dijon mustard bors de fasole Romania A broth made with bors de fasole bordelaise. border mould See ring mould border mould Also called borshch bordetto Italy A fish stew in tomato sauce from bordetto bortschchock Russia Borshchok bortschchock the north of Italy bosanske cufte Balkans A Bosnian speciality bosanske cufte bordure France A ring or border. sauce borshch Russia See bortsch borshch sauce made from a reduction of red wine. boretto boscaiolo. à la haricot beans. but substituting veal for chicken Boston bean Navy bean Boston bean borjúpörkölt Hungary Diced veal fried in lard borjúpörkölt Boston blue fish Coley Boston blue fish with chopped onions. tomatoes or steamed. onions. egg Boston baked beans United States White Boston baked beans washed. sugar or treacle and salt for borjú Hungary Veal borjú a long time until tender. ceps or a garnish of spinach. 3 in olive oil. sauce France A bordelaise au vin blanc. stock ro preserve its colour. 40 cm by 8 cm. paprika and garlic Boston brown bread United States A Boston brown bread then simmered with water. or alternatively with seasoning. mustard. used to contain other foods in the baked in the oven and served reheated with centre an egg and yoghurt sauce flavoured with borecole A flat-leaved variety of kale borecole caraway seeds boreg See börek bosanske lonac Balkans A rich casserole boreg bosanske lonac börek Turkey A puff pastry or filo pastry pasty. raw beetroot. tomatoes.fm Page 80 Thursday. simmered with demi-glace for 30 grated raw beetroot for 10 minutes and minutes and strained. slightly bors Hungary Pepper Bordeaux mustard bors sweet. The beetroot is acidified with glaze and lemon juice and garnished with vinegar or lemon juice before adding the hot diced poached bone marrow if available.

Italy The salted. ginger. excreted by Clostridium botulinum. usually fruit but bottle. See also botargo butter.fm Page 81 Thursday. vinegar and seasoning. seasoned and summer soup from the Ukraine made with flavoured with garlic. Also called boter Netherlands Butter boter trumpet gourd. or by paste has a pleasant taste and aroma with a addition of acid. air-dried for 2 days. The rind is orange-yellow with a inhibit bacterial growth. in salted water and air-dried again. marinated for several hours. Greece and Egypt. beetroot tops. slight bloom. pressed bottarga bouchées de fruits de mer France Bouchées bouchées de fruits de mer and dried roe of the female tuna fish or grey filled with diced mushrooms cooked in mullet. calabash (when inedible). bot nep Vietnam Glutinous rice flour bot nep (NOTE: Literally ‘a mouthful’. in Danby. whilst being basted with ghee cooking and scooping out the middle prior to bôt mì Vietnam Corn flour bôt mì filling. The toxin is Scottish shortbread destroyed and made harmless by boiling for bot gao Vietnam Rice flour bot gao a few minutes. minced pork meat is sun-dried and smoked (boucanned) belly and spices to preserve it bouchée France A small filled vol-au-vent or bouchée boti kabab South Asia Small pieces of very boti kabab tender meat. It looks like a d’oeuvre in Italy. August 19. See also Clostridium botifarra Catalonia A small firm sausage botifarra botulinum botvinya Eastern Europe A celebratory botvinya made with minced pork loin and belly. boudin 1. salt or sugar. all of which few holes.Food. boiled spinach and sorrel leaves. which is ground pepper. Also smooth cucumber with a bulge at the flower called bottarga end. Used to make kampyo. this then mixed with flour. The heating to 130°C for 30 minutes.) bot ngot Vietnam Monosodium glutamate bot ngot bouchées à la reine France Chicken-filled bouchées à la reine bottagio Italy Pork stew bottagio bouchées bottarga England. A popular delicacy or hors removing the large seeds. butifarra in Spanish. to garnished with picked parsley bou de Fagne Belgium A small soft brick- bou de Fagne sometimes vegetables. Prevention of bacterial spoilage is by shaped cheese made from cows’ milk. When half-risen in the oven it should be pressed down flat to give an even rise. moistened with white wine. boterham bottom round United States The bottom of the bottom round assiette anglaise hindquarter of beef adjacent to shin beef boterhammenworst Netherlands A boiled boterhammenworst Botton England A semi-hard Cheddar-like Botton sausage made from minced fatty veal and cheese made from unpasteurized cows’ milk pork back fat cured with a mixture of salt. this fruit of the and dried roe of the female tuna fish or grey plant Lageneria siceraria is used when young mullet. shrimps. in sealed sterilized bottles. which latter is often coated with a as a somewhat bland vegetable after preservative wax. France Sausage or pudding as in boudin most food is too difficult to bottle under domestic conditions. Apart from fruit. Yorkshire sugar and saltpetre (6:2:1) for 2 days using botulism Food poisoning caused by the toxin botulism 1 part of the curing mixture per 30 parts of meat mixture. similar to boterkoek of vegetables was common. nutmeg and mace. to To preserve food. Italy The salted. It can packed into ox bungs. black or white pudding. hot smoked and therefore only grow in sealed cans and jars simmered in water from which air is excluded or rarely in the centre of cooked food. boudin noir or boudin 81 . pressed botargo dried for ornamental use. sturgeon. puff-pastry shell made by cutting virgin puff skewered and grilled under intense heat pastry in a round and half-cutting the centre. all cooled with botifarra amb mongetes Catalonia Grilled botifarra amb mongetes crushed ice bot xa xiu Vietnam Roast pork spices bot xa xiu white or black sausage with haricot beans bou a l’adoba Catalonia A peasant beef bou a l’adoba botifarra blanca Catalonia A cooked white botifarra blanca sausage containing pork tripe and pine nuts casserole boucan Caribbean A wooden grid on which boucan botifarra negre Catalonia A cooked black botifarra negre sausage made with pig’s blood. powdered cloves. 2004 7:22 PM boudin Botany Bay greens Australia Warrigal greens bottle gourd Although often scooped out and Botany Bay greens bottle gourd botargo England. which have been sweated with mixed bottatrice Italy Eel pout shellfish. dudhi (when edible) boterham Netherlands Cold sliced meats. Called pickled cucumber. bound with sauce vin blanc and bottatrice bottle. Used to be boterhammetje Netherlands Sandwich boterhammetje responsible for deaths when home-bottling boterkoek Netherlands Butter cake. a strict spore-forming anaerobe. herbs. cinnamon and white wine mixed with pickled beetroot juice.

and salt. Pulp with added milk and hard pork back fat and bouillinade France A fish stew with onions. Baby cereal 3. pork back bouillie France 1. simmered in butter water then grilled bouffi France A type of bloater. and apple purée placed in a egg yolks. boudin noir France A black pudding made boudin noir onions. chopped onion and boudin du Languedoc France A boudin noir boudin du Languedoc seasoning mix including lean neck and spare rib of boudin à la Flamande Belgium A boudin noir pork. butter. and rice. kidney fat. cold or cooked in the usual manner. There are many variations. cooled then fried Served with slices of French bread. serving dish. The chopped pork at French Christmas celebrations. cream. veal. boudin Breton France A boudin noir mix boudin Breton bouilli 1. with and seasoning. boiled rice. salt and spices. flavoured with made from finely ground white meat orange flower water. pork loin. poured into blanc made from raw fish. garlic. eggs made with firm white fish and shellfish. seasoned and flavoured with with chopped garlic instead of spice boudin noir à l’anglaise France A boudin boudin noir à l’anglaise nutmeg and mixed with cream before being filled into casings and simmered in milk noir mix with the addition of boiled rice or boudin blanc de Paris France A mixture of boudin blanc de Paris pearl barley boudin noir à la normande France Sliced boudin noir à la normande finely processed raw poultry breast meat. saffron. thyme. chicken breast. lightly salted bouffi boudin blanc rennais France A mixture of boudin blanc rennais and smoked. mixed with chopped pork mashed potatoes. enriched with egg yolks fat. United States A classic boudin creole United States A boudin noir Cajun soup made with beef offal boudin creole mix of blood. Brittany made with buckwheat flour and épices and rum resembling polenta 2. well-grilled boudins packed into pieces of casing tied either end placed on top and all napped with melted leaving room for expansion. egg. A thick porridge from bouillie fat. spring onions and seasoning boudin de Lyon France A boudin noir mix boudin de Lyon boudin à la crème Belgium. Cooked as boudin noir. chives. It is then boiled and may be eaten with pigs’ blood. cream. starchy material. pork flare fat and gin. browned. pork. sweated chopped onions. August 19. linked and cider and pan juices or flamed with calvados. softened breadcrumbs. simmered in milk and water for 20 minutes. herbs and seasoning. garlic and sweet peppers from boudin de Brest France A boudin noir mix boudin de Brest Roussillon bouillir France To boil bouillir with higher proportions of blood and cream 82 . pork). bouillinade flare fat potatoes. thyme. boudin à la crème boudin noir mix of 2 parts pigs blood to 1 part parsley and brandy cream with egg. flare and back fat. linked and simmered for 45 boiled 10 minutes before adding soft fish. Gruel boudin d’Auvergne France A boudin noir mix boudin d’Auvergne 4. cream. cream. France A simple flavoured with paprika. onion purée and egg yolks.fm Page 82 Thursday. mixed boudin blanc à l’ancienne France A boudin boudin blanc à l’ancienne with the other ingredients. quatre. United States A Creole sausage and boiled onion instead of sweated mixture made from pork liver. fine breadcrumbs. cooked the water. Porridge 5. filled loosely into beef tomatoes. seasoning. chives. garlic. and butter. quatre-épices (chicken. linked. past participle of bouilli using a mixture of pigs’ and calf’s blood bouillir ‘to boil’ 2. Popular onions. eaten cooked or raw. casings. milk-soaked bread. fat and onions are sweated in lard. and simmered at 90°C until sweetbreads or carp roes pounded one by the blood solidifies and the boudins rise in one with bread boiled in milk. 2004 7:22 PM boudin à la crème blanc 2. minutes. dried vine aniseed fruits and chopped parsley instead of spices boudin du Poitou aux épinards France A boudin du Poitou aux épinards boudin Asturien France Morcilla boudin Asturien boudin noir mixture of blood. apples sautéed in butter until slightly eggs. seasoning and quatre-épices. boudin noir alsacien France A boudin noir boudin noir alsacien cooled and grilled or fried mix with chopped apple boudin blanc d’Ourville France A panada boudins entre ciel et terre France A dish of boudin blanc d’Ourville boudins entre ciel et terre made with milk. rabbit. butter. warmed. parsley. flavoured with caraway seeds or boudin à la Flamande mix with a large amount of onion. Served as is or with a reduction of filled loosely into beef runners. France Boiled. sweated boudin noir and peeled and sliced dessert chopped onions. boudin noir à l’ail France A boudin noir mix boudin noir à l’ail cows’ udder. seasoning and quatre-épices. demi-doux with onions boiled in milk flavoured with bouillabaisse France A Mediterranean soup bouillabaisse cloves and chervil. Made into long 20-cm links. chopped boudin blanc France A white cooked sausage boudin blanc spinach.Food. Also chopped poultry breast meat and fat pork called craquelots. butter. herbs and olive oil runners. spices. cooked pork chopped onion.

leg of vanilla syrup mutton cut and brisket. vegetable and/or platter surrounded by alternating small piles meat extracts and flavourings. wine. à la France Domestic in nature with herbs and usually without a set recipe. poultry. à la bourgeoise.) 2. bourdaine boule de macreuse France A forequarter cut boule de macreuse bourdaine France A dessert from Anjou of beef extending down from the middle of consisting of an apple dumpling with jam bourdaloue the shoulder to the top of the leg and bourdaloue France Poached fruit served in a including parts of English chuck. sold of individual servings of vegetables.e. baked. fried or Belgium A small strong-flavoured cheese baked and eaten hot or cold made in a variety of shapes. à la France In the florist’s style. i.Food. 83 . panéed and deep-fried 3. onions. Also called Burgundy sauce milk cheese with a smooth even-textured bouride delicately flavoured paste covered in a brown bouride France Strongly garlic-flavoured rind and made in 400 g cylinders bourride bourride France A Provençal fish soup made bouquet garni France Herbs tied in a bundle. flavoured with sherry. meaning baker’s as a starter shop. browned on both whipped cream sides in oil then layered in a pan with boulangère. vegetables or meat. water. bouillon cube See stock cube bouillon cube bouquette bouquette Belgium A pancake made with a boula United States A green turtle soup with boula buckwheat batter containing raisins green peas. strained and thickened with beurre manié. 12 kg. shallots. MSG. See buttermilk in northern France. ginger and chillies in oil and stock wine flavoured with chopped shallots or bounceberry Cranberry bounceberry onions. parsley stalks. Served hot. August 19.fm Page 83 Thursday. smoked over beech a chocolate cream filling wood. often flavoured bourgeoise. parsley. beef boule de Bâle flavoured biscuits. à la France In the baker’s wife’s boulangère. usually steaks or chops or the like on a pasty mixture of salt. Sometimes made by the sourdough bourani esfenaj Iran A mixture of cooked bourani esfenaj method. France Red bourguignonne. à la sweated onions. thyme and bay bouquet France Common prawn bouquet leaf. cooked boulette d’Avesnes garnished with carrots. boule France The flat ball-shaped traditional boule Served in a dish with the Afghanistan sauce bread loaf with a rough crust. A small sweet cake and stewing. France A stock specifically made i.e. bouillir à petit feu bouquetière. A puff pastry pasty with a cooked meat or savoury pasty made with filo pastry filled with poultry filling. The commercially in large tubs for making number of each variety corresponding to the convenience stocks number of servings of meat. minced meatballs from Gambia simmered mushrooms and bacon bourguignonne. Served with grilled or roast bouquet de Moines Belgium A soft cows’ bouquet de Moines beef. etc. boiled in white usually consisting of thyme. cooled and soaked in boulette 1. cheese. served French word boulangerie. bourguignonne. 2004 7:22 PM bourride bouillir à petit feu France To simmer bouquetière. made from nuts and honey surrounded by boule de neige France A sponge or ice cream boule de neige layers of filo pastry or puff pastry like a dessert topped with whipped cream sausage roll. weighing up to (chakah) below and above the vegetables. à la France In the Burgundy boulettes creole West Africa Highly spiced boulettes creole style. yoghurt and chopped garlic.) Bourbon biscuit Bourbon biscuit Two rectangular chocolate- boule de Bâle Switzerland A pork meat. a method of presentation of hot cooked bouillon for soup. tomatoes. reduced. sandwiched together with and fat pork sausage. onions and bacon and kneaded-curd cheese made from bourgouri bourgouri Middle East Powdered wheat. à la months. France A small shortcrust or common throughout the Middle East. sliced raw green peppers style. with small pieces of sea fish sautéed with bouquet garni or wrapped in muslin or a blanched leek leaf. It is seasoned also burghul with salt. not especially clarified 2. green sweet peppers. herbs and seasoning and celery leaves.e. and garlic. meatball or meat sugar syrup (NOTE: Similar cakes are boulette croquette 2. à la bouillon 1. celery. mushrooms. potatoes and stock covered in water and simmered until tender. scalded and cooled. i. Served peppercorns. sauce England. cooked in the oven with sliced and tomatoes with a little chilli powder. Abbreviation BG with mayonnaise and bread. with red Burgundy wine. herbs and spices and ripened for 3 bourguignonne. onions. garnished bouranee baunjaun bouranee baunjaun Central Asia Aubergine with grated cheese and sometimes with slices salted and drained. sauce with onions. England A food. often boulette d’Avesnes France A soft. (NOTE: Boule is the origin of the spinach. bayleaf and possibly garnished with diced boiled potatoes. France Rissole. Used for braising bourekakia bourekakia Greece 1.

hairy leaves. August 19. alla bowara East Africa Pumpkin leaves. linked. one the brace of pheasants of the beef carcass. i. mixed apple/spearmint aroma diced bacon added.Food. à la transmitted to other animals and there is a (Belgium) style. braciolette ripiene Italy Veal olives bowl braciolette ripiene sometimes with a flat base. dry-salted for 1 day and granulata. garnished with Brussels strong presumption that it can cause a new sprouts. of the boxthorn smoke kiln at around 105°C for a short tomato family with small deep-green. saltpetre and allspice. cheese and chopped products in the 1980s. salt and with grated raw potatoes. split and eaten hot with butter black and the meat red and sweet. with red claws which fit over its possibly smoked face and jaw parts so that it looks like an bradan Ireland Salmon bradan irregular ball. with large roundish mixed with mashed potatoes. The paste is bovine spongiform encephalopathy The so- bovine spongiform encephalopathy pale cream changing to a dense yellow with called mad cow disease caused by an minute holes as it ages. baked. pickled in molasses. brought together into a stiff dough boursotto France A rice. milk. sugar. eaten bowara braciola Italy Cutlet. oval period leaves used in Cantonese cooking to flavour Bradenham ham England A west country Bradenham ham soup ham cured with dry salt or brined for a boxty Ireland Mashed cooked potatoes mixed boxty month. boxty bread Ireland A potato bread from boxty bread it is soaked in water to remove salt and then Northern Ireland made of equal parts of boiled. formed into applewood and oak. similar from the Vaudois made of 4 parts pork to 1 to a blackberry but dark red and with a rather part beef acid taste bra Italy A soft or hard cows’ milk cheese from bra bovine somatotrophin A genetically bovine somatotrophin engineered growth hormone given to cows to Piedmont. evidence that the incubation period depends stewed in a tomato sauce flavoured with on the amount of the agent ingested. the whole filled into box crab A small pink crab. This turns the skin cakes. From braciola di maiale Italy Pork chop braciola di maiale Zimbabwe. braadkip Netherlands 1. anchovy. It has cinnamon and herbs and cut in slices for led to a decrease in the consumption of beef serving. 84 . boysenberry and cheese pasty from Nice boutefas Switzerland A large smoked sausage boutefas strawberry. This is then fried in oil and brandy. used in the (paupiettes) kitchen to mix. pressed. Lycium chinense. bowl A vessel of roughly hemispherical shape. To cook. the Brachsenmakrelle and extractives used for flavouring or as a drink when diluted with hot water fish bracie.fm Page 84 Thursday. Mentha Bowles’ mint finely minced beef. x villosa ‘Alopecuroides’. and the banning of the sale of certain parts brace of pheasants Two pheasants. increase their milk production but leading to The cheese is moulded. Broiler braadkip infective agent (prion) which causes scrapie braai South Africa Barbecue braai in sheep and which has been passed on to cattle by feeding them with sheep offal. cheaper types of manufactured beef pork fat. vegetable boursotto and baked at 200°C boysenberry A hybrid of raspberry. alla Italy Charcoal-grilled bracie. Chicken 2. baking saltpetre for a month and smoked over powder. fat and seasoning. bradan rost Scotland Salmon roasted in a hot bradan rost boxthorn A plant. flour. lean pork and fat bacon. salted and their discomfort and an increased incidence ripened 45 days for the soft version or 6 of udder troubles months for the hard version. weigh and prepare the mise bracioline Italy Small cutlets of lamb bracioline en place bräckkorv Sweden A sausage made from bräckkorv Bowles’ mint The common mint type. mid-green in colour and with a seasoning. 2004 7:22 PM boursin boursin France A commercial fresh cream mashed potatoes. There is considerable onions. chop braciola fresh or after drying and reconstituting. parsley.e. the better eater extract made from hydrolysed meat protein Brachsenmakrelle Germany Pomfret. dewberry and blackberry. It has braaivleis South Africa Barbecue braaivleis now been shown that the agent can be brabançonne. cast in wheel shapes (6 to 8 kg). Found off Spanish coasts. Also called BSE brightly plumaged cock and the other the Bovril United Kingdom A proprietary meat Bovril hen. hops or chicory type of Creutzfeldt-Jacob disease in humans bracchiolini Italy A giant beef olive from Sicily bracchiolini especially amongst those who consumed the made with a stuffing of hard-boiled eggs. Calappa box crab casings. à la France In the Brabant brabançonne. grated raw potatoes and boursin cheese flavoured with garlic and herbs or self-raising flour with a little extra baking rolled in crushed peppercorns powder.

August 19. skinned. garnished with stuffed branco Portugal White branco tomatoes and potato croquettes Brand Germany A hard cheese made from Brand Braganza cabbage Portuguese cabbage Braganza cabbage naturally soured milk mixed with beer Brägenwurst Germany A lightly smoked thin Brägenwurst brandade de morue France Poached salt brandade de morue sausage made from pigs’ brains. à la of vegetables. cheese from Bergamo cast in wheel shapes Available all year round. The paste has a soft supple texture wholemeal flour. i. United States Crab apple and left to cool. brandy snap A crisp biscuit made with a thin brandy snap braised rice Rice pilaff braised rice braiser France To braise braiser mixture of butter. evaporation.e. it 85 . United Kingdom Wild bramble jelly and brown. 2004 7:22 PM Branzi brændende kærlighed Denmark Mashed the flour. France and brandade de thon France A dish from brandade de thon other countries. Branzi Italy A semi-hard scalded-curd slicing Branzi sauces. put in a baking brains The brains of animals are classed as brains dish and glazed offal and are a delicacy in Italy. (up to 15 kg). past participle of braisé Served with Christmas pudding or mince braiser. brandy and possibly spice. grappa and marc. flavoured with brandy. They are lines on grilled steaks or fish. which is left in months. then pounded with oil. love’. The moulded and pressed bran The outer layer of cereal grains bran curd is salted in brine and ripened for 3 to 5 composed mainly of cellulose. soft bramble Blackberry bramble flour and flavouring dropped in spoonfuls onto a baking tray. braisé(e) France Braised. and matured. mushrooms and fried special leather bag (burduf). especially branche. pork and pork fat with grated onions and seasoning.fm Page 85 Thursday. Sometimes salt pork flavoured by bringing into contact with fir tree Bramley’s Seedling United Kingdom A large bark. It has a gutter soaked in salted water. Their use is falling out of Brittany of canned or cooked tuna chunks favour due to problems with the agent mixed with cooked haricot beans and responsible for scrapie and BSE. ‘to braise’ pies. If kept. boned and fried in oil with flour garlic. blood vessels removed and the brains brandon puff United States A muffin made brandon puff poached in acidulated water. en bragance. flambéing or flaming food. thickened with a brown roux and simmered with garlic.Food. ideal for purées. with a mixture of cornmeal and flour brains sausage United States Casings filled brains sausage brandy A high-alcohol spirit distilled from wine brandy with a mixture of chopped brains. en France Served whole. Also called vegetables. marjoram and ground brank Buckwheat brank seasoning. milk and braid cheese See string cheese braid cheese seasonings to a fine paste. which dressed affects the brains of sheep and cows. cooked at 240°C until lacy bramble jelly 1. The cooking is very slow and served when cool with hot puddings or the meat is usually placed on a mirepoix of mince pies usually at Christmas. Also called cognac. boiled for a few minutes and cooled. armagnac braise. Similar spirits are Served fried in butter. spinach (Portugal) style. it is used as an animal feed or for brændende kærlighed potato and bacon (NOTE: Literally ‘burning high-fibre breakfast cereals. If used branding griddle A cast-iron plate with raised branding griddle they should be plump. celery. When removed by sifting with small evenly distributed holes. to brandy butter A mixture of softened butter. e. Used for flavouring and linked. oats and cod.g. egg whites. fresh and covered parallel ribs used to give the desirable brown with an easily removed membrane. baking and most culinary uses. icing sugar. Bramley’s Seedling green sour cooking apple. à la France In the Braganza bragance. the membrane and round the edges to collect fat. béchamel sauce. seeds) Brandza See Brynza Brandza bramborová polévka Czech Republic Beef bramborová polévka bran flour United States Wheat bran finely bran flour stock. Generally filled with whipped and blackberry jelly (a clear jam without cream. to To cook previously browned food in braise. immediately rolled into a tube blackberry jelly 2. Braising is often finished in the hard sauce brandy sauce United Kingdom A sweetened brandy sauce oven after the meat and liquid have been brought to the boil on top of the stove.) branche. strained and garnished with diced carrots and celeriac and shredded Brânzǎ de burduf A ewes’ milk cheese Brânzǎ de burduf cabbage previously sweated in butter plus stronger than Brynza which is matured in a diced boiled potatoes. brandy butter just enough liquid to cover it in a pan with a very tight fitting lid which reduces caster sugar.

Braunschweiger Mettwurst or name Mizuna greens Schlackwurst.Food. bay broccoli raab. packed into Brassica oleracea Italica group Botanical beef middles. tronchuda Botanical berries name Portuguese cabbage Braunschweiger Kohl Germany Common Braunschweiger Kohl Brassica rapaa Utilis Group Botanical name Broccoli raab cabbage Braunschweiger Kuchen Braunschweiger Kuchen Brassica rapa Rapifera group Botanical Germany name Turnip and turnip tops Brunswick cake Braunschweiger Mettwurst Germany A Braunschweiger Mettwurst Brassica rapa var. nas Portugal Charcoal-grilled brasas. e. boiling. etc. barbecued or char-grilled Brassica rapa var.or deep-frying. made from finely ground pork or mustard veal. such as kale. pekinensis Botanical brasa. seasoning and Brassica oleracea Acephala Group ground mace. a la name Chinese leaves flames. nipposinica Botanical type. komatsuna.g. e. chinensis Botanical Braunschweigerwurst Germany Speciality Braunschweigerwurst name Pak choy sausages from Brunswick known by their Brassica rapa var. They tend to be rather more Bratenbrühe Germany Gravy Bratenbrühe pretentious and expensive in the UK. cauliflower. Served or oriental brassicas. air-dried for 3 weeks and cool- name Calabrese and sprouting broccoli smoked over oak and beech with juniper Brassica oleracea var. heated by mustard and oriental mustard gas or electricity and mainly used for Brassica napus Botanical name Rape and shallow. belonging to the genus Brassica Bratfisch Germany Fried fish Bratfisch and grown throughout the world in a variety Brathendl Austria Roast chicken Brathendl of forms. made from filleted herrings. kohlrabi. rosularis Botanical name Chinese flat cabbage brasato Italy Braised brasato Brat Switzerland A grilling cheese made from Brat braskartofler Denmark Fried potatoes braskartofler cows’ milk brasserie 1. swedes and turnips.fm Page 86 Thursday. perviridis Botanical brasare Italy To braise brasare name Komatsuna brasas. Brassica hirta Mustard (for sprouting and made up and fried before pickling bratt pan A large versatile rectangular tilting bratt pan salads) Brassica juncea Botanical name Brown pan used in commercial kitchens. pak choy and Brathuhn Germany Roast chicken Brathuhn Chinese broccoli. France A brewery 2. Generally classified as western Bratheringe Germany A type of escabeche Bratheringe brassicas. sweated chopped onion. floured and fried cabbage. A typical installation can process Brassica napus Napobrassica Group 200 portions per hour. then marinated in vinegar with onion. Chinese cabbage. parachinensis Botanical cheese. The oriental brassicas are Bratkartoffeln Germany Fried potatoes Bratkartoffeln mainly cultivated for the leaves and leafy Bratrollmops Germany Rollmop herrings Bratrollmops stems. See under type names 86 . alboglabra Botanical name Chinese broccoli Mettwurst speciality from Brunswick Brassica rapa var. See individual items for details. braising and salad rape stewing. name Cauliflower Braudost Iceland A cows’ milk cheese similar Braudost Brassica oleracea Capitata Group Botanical to Edam (NOTE: Literally ‘bread cheese’. Bratwurst Germany A pale-coloured raw Bratwurst Botanical name Swede Brassica nigra Botanical name Black sausage. England. nas Brassica rapa var. 2004 7:22 PM branzino will harden and may be used as a grating Brassica rapa var. name Choy sum branzino Italy Bass branzino Brassica rapa var. August 19. leaf.) name Cabbage braune Ecke Germany A crisp and crusty rye braune Ecke Brassica oleracea Gemmifera Group bread roll Botanical name Brussels sprouts braune Tunke Germany Brown sauce braune Tunke Brassica oleracea Gongylodes Group Braunschweiger Cervelat Germany A Braunschweiger Cervelat Botanical name Kohlrabi cervelat mix containing sugar. Brussels sprouts. Bratenfett Germany Dripping Bratenfett brassica The most important class of leafy brassica vegetables. cold.g. such as mizuna greens. Sometimes smoked and/or Botanical name Kale lightly scalded and grilled or fried before Brassica oleracea Botrytis Group Botanical serving. brasserie Bratapfel Germany Baked apple Bratapfel France An informal eating house or pub braten Germany To roast braten which supplies à la carte cooked dishes at all Braten Germany Roast meat Braten hours. calabrese. a la Catalonia Cooked over open brasa. peppercorns and mustard seed.

12%). bran flakes. the gluten content of which aids. the rising of the dough and the seawater fish of the genera Pagellus and stabilization of the texture on baking. raised by the action of a game. salt and water. deboned. and others are used small pieces of scalded lean bacon.e. fennel. cakes fruit of a tall tropical tree. or seasoning. flour. heavy. 20 cm diameter breadfruit red fins weighing up to 1 kg and with a firm. Brown breac geal mixed with milk. demoulded bread herbs The principal herbs used in bread herbs when set and served thinly sliced. to United States To pané bread. defatted fried like yam. seasoning and cereal. packed raw such as rolled oats in muesli. mostly starch mild-tasting. wheat used in the West for making bread. bread well soaked in an egg custard mixture. 2004 7:22 PM bream brawn Meat from the head. dried. Introduced into the Caribbean from the stewed on the bone with the usual Pacific islands by Captain Bligh of mutiny flavourings. grilled or fried to a solid mass. Yet others use only a part of the cloves. eggs. then boiled. saltpetre.g. Bertholletia and other friable dryish foods. Brazilian cherry Acerola rosemary. Used as a staple food. after bream 1. deep-bodied bream kneading. fruit of Artocarpus communis. be roasted or boiled and eaten as nuts Also called cream nut. ginger. white flesh. red-backed. Used either fresh. though not necessarily. rice. with a silver underside and breadfruit The large. e. Leavening to cut cleanly bread. lovage seed. boiled with dried vine fruits and spices and baked in rice and congé. i. pressing. drying bread and butter sausage England Finely bread and butter sausage and coating. Spondyliosoma. generally. nutmeg and seasoning. cold. bread sauce A thick sauce made from white bread sauce baked. except at Christmas. ground legumes in India. others are commercially the oven until crisp and brown on top processed by precooking. bread flour The type of flour made from hard bread flour ground mace. defatted. Generally into ox casings. smoked until red. generally of pigs with a thick yellow to green and brown rind. poppy seed. giving the bread a lighter bread sticks See grissini bread sticks texture. baked. The nuts in their shells are shaped serrated knife breadnut A variety of breadfruit which breadnut liked the segments of an orange and are grouped together inside the round fruit. bread saw A knife with a serrated edge used bread saw chemical raising agent or a yeast fermentation of part of the flour. butter. Bread is either chopped sweated onions.e. Found in the North 87 . A round. e. See also breakfast bread.fm Page 87 Thursday. put in a fame. para nut bread pudding United Kingdom A baked bread pudding brazo de gitano Spain Gypsy’s arm pudding made from white crustless bread brazo de gitano breac geal Ireland 1. fried or chopped beef and lean pork. Also called excelsa. contains large 2. breakfast The first meal of the day. Now usually refers to wheat or rye flours but other crustless bread mixed with milk which has grains are used in small quantities and been simmered with an onion clouté. principally. continental breakfast bread and butter pudding United Kingdom A bread and butter pudding breakfast cereals Breakfast food other than breakfast cereals dessert made from slices of white crustless bread or cake made from cereal grains. maize. Possibly eaten with bread and butter. basil. jam or marmalade and bread A staple food made from a mixture of bread spices and baked in the oven. dried vine trout fruits. no raising agent is used. mixed with toasted in various dishes and coatings. boiled or mould and covered with reduced. head cheese dill. August 19. sunflower seed and thyme Brazilian cherry bread knife A long non-tapering knife with a bread knife Brazilian guava Feijoa Brazilian guava brazil nut A large hard-shelled nut from the brazil nut serrated edge used for cutting bread.g. and strained cooking liquor. Served with roast poultry and leavened.Food. other flavourings. to English breakfast. sheep or cows. contains a May be eaten cold or heated using any high proportion of protein (greater than cooking method. cornflakes and rice chopped veal and pork. porridge.g.5 cm long seeds which may Usually sold shelled. wheat. mixed with ground crispies. i. boiled and eaten with milk and sugar. Eaten hot or ground grains or seeds (flour). cakes and other dry introduces small bubbles of gas into the crumbly goods flour-water matrix. e. butter. possibly fruit and cooled. breadcrumbs. sugar. Salmon trout 2. smoked. It packed into weasands. etc. or oats. brawn but sometimes calves. Some layered or arranged in an oven-proof dish are cooked as needed. spices and unleavened. Also called bread are aniseed. chives. breadcrumbs Crustless bread reduced to a breakfast cream United States Light cream breadcrumbs breakfast cream fine particle size generally less than 3 mm in breakfast sausage Equal parts of finely breakfast sausage diameter. caraway. 1 cm dice of pork back fat.

A bretonne. Also called antin. butter and caster sugar from north of Lyon. of bread.Food. bretonne. These are Bremer Klaben Germany A raisin and citron Bremer Klaben reserved after poaching and used as a cake garnish. with whole or puréed white beans 2. fish yellowish similarly shaped freshwater fish. stuffed.g. enriched with egg. created in Wisconsin. over the bride’s head as she entered her new bretonne. fish d’ Bremer Kükenragout Germany Stewed Bremer Kükenragout Brevibacterium linens A microorganism chicken and vegetables in a cream sauce associated with the ripening of Brick cheeses Brennsuppe Germany A brown soup in which Brennsuppe brewer’s yeast See yeast brewer’s yeast the flour is browned by dry-roasting or frying. of dried briciolone breeds in the Arctic. capers and bretonne. few picked shrimps and sweated sliced Abramis brama. à la France In the Bresse style bressane. usually filled and served 88 . For fish: fish velouté brécol. Usually haricot beans: chopped onions fried in butter boned. sauce of fat. wild goose. connective tissue and muscle. In the Brittany style.) goose Brick United States A brick-shaped.e. Brick bresaola Italy Cured air-dried beef. slicing cheese with a lot of for several months. the dough often fish. à la Shetland house. of the carp family of little mushrooms importance bretonne. cut in wafer thin slices. the fish breka bréval. is washed at intervals until the from Bresse cheese is ready to be wrapped. brought to have the finest-flavoured flesh of any together with milk and flavoured with chicken and is correspondingly expensive. Coated in sauce bretonne. à la France 1. brider France To truss Bresse bleu brider See also Bleu de Bresse bride’s bonn Scotland A flat cake made with bride’s bonn Bresse chicken A famous free-range chicken Bresse chicken self-raising flour. which develops a Bressan France A mild goats’ milk cheese Bressan red colour. flavoured with rose water and rum Brezel Germany Pretzel Brezel Brent goose A small. For cooked bretonne. Cooked on a hot griddle on is the only poultry with an Appellation the wedding day and traditionally broken d’Origine. yellow. fish As for fish Bercy with the addition bréval. Also called barnacle porcini (NOTE: Literally ‘broken bits’. with rice in Madagascar simmered and skimmed and finished with cream and butter bredie South Africa A meat and vegetable bredie bretonneau France Turbot bretonneau stew Breton sauce Sauce bretonne Breton sauce bree Scotland Soup (colloquial) bree brettone Spain Brussels sprouts brettone Breitling Germany Sprat Breitling bretzel France Pretzel bretzel breka Spain Pandora. bridge rolls Small finger rolls of soft white bridge rolls i. garnish Shrimps. tomato sauce and chopped garlic added.fm Page 88 Thursday. rolled and braised or roasted until light brown. brecoli Spain Broccoli mixed with a fine julienne of leek. similar to bresaola days at high humidity and then under cooler from the contiguous Italian region conditions whilst the rind. fish Fish meunière dressed with a bretonne. matured bresaola medium-soft. fish brème France Bream brème of sliced button mushrooms and tomato brème de mer France Pomfret. The paste bressane. espagnole sauce. similar to (NOTE: Bresse is a town in eastern France. It is ripened for 15 the French Italian border. 2004 7:22 PM breast of lamb East Atlantic. brécol brêdes South Africa Boiled greens as served brêdes onion and mushrooms sweated in butter. Saint Paulin and Tilsit. dark. celery. Also called red bream 2.) Münster. à la has a sweet and spicy nutty flavour. rice and lentils with lamb or chicken and Brenten Germany Almond pastry from Brenten flavoured with coriander Frankfurt. garnish breast of lamb A cheap cut of lamb consisting breast of lamb gherkins for fish and haricot beans for meat of the rib cage and belly. that briciolone Italy Small pieces. France. It is considered (5:2:1) by the rubbing in method. e. small holes. August 19. It has a marinated and served as a hors d’oeuvre lactic starter and is surface-ripened with bresi Air-dried beef from the Haute Savoie on bresi Brevibacterium linens. Used of eggs or bread about 8 by 3 cm. Bresse bleu France A type of blue cheese. the fish brème de mer concassée to the cooking liquor. composed of layers bretonne. breast of veal The rib cage of the calf cooked breast of veal simmered 8 minutes and finished with like breast of lamb chopped parsley 2. breyani South Africa A Cape Malay dish of breyani Usually contains onions and wine. Branta Brent goose briciola Italy Crumb. briciola bernicla and other species of Branta. white wine added and but can be chopped on the bone and stewed reduced by half. sauce France 1. etc. a little or barbecued. It caraway seeds.

often eaten warm. brine A solution of salt in water used to brine Usually sold in wedges. of bones briser colouring. produced from unpasteurized salt per litre of water is sufficient to inhibit cows’ milk in the area surrounding Paris bacterial growth. England A meat pasty from generally. generally divided into the kitchen (of lamb) brigade and the restaurant brigade bringebær Norway Raspberry bringebær Brighton sandwich England Self-raising flour. Deep-fried until similar to Brie 3. However 200g of AOC status. It matures in about 6–8 weeks surface coated with. cows’ milk cheese from Normandy other fillings are also used. See minutes. from the brioche loaf A large brioche which is sliced brioche loaf shallow waters of the North Atlantic and like bread Mediterranean. It is sold on straw mats and has AOC vegetables by soaking brine. brique à l’oeuf North Africa An egg deep- brique à l’oeuf filled with foie gras.fm Page 89 Thursday. and its grey its flavour. saltpetre brine. sometimes filled vegetables and tuna fish. brinjal South Africa. August 19. and now available in a blue. Presented in when the centre should be soft but not runny small squares which have been matured for with a faint mushroom aroma and a mild three months. briouats North Africa A type of sweet briouats Brillat-Savarin 1. and made from filo pastry with a filling of raw egg. brilliant blue FCF functions licensed for use in the UK but not in the EU bridie Scotland. etc.Food. etc. to To soak a foodstuff in brine brine. and cooked on the brioscia Italy Brioche brioscia bone. Brisket (of beef) 2. formed into a large wheel shape with a surface fungus used to develop from Corsica. caster sugar and egg (4:2:2:1) aubergine extensively used in Indian cuisine brought together by the rubbing-in method. between 290 and 360g Coulommiers of salt per litre of water. France A soft. 18% fat and minutes then at 160°C for a further 20 20% protein. smooth. 2. flavoured with. See also E151 89 . sometimes flavoured preserve food. pickling Brie de Melun France The original Brie (13th Brie de Melun century) made from unpasteurized cows’ and herbs and spices in water used to milk with an orange-red rind and a strong preserve raw meats and sometimes flavour. the other half placed on top. South Asia A long thin Brighton sandwich brinjal butter. Contains 46% water. Also called 100% saturation i. Eggs and potatoes Brie de Meaux France A Brie cheese with Brie de Meaux will float in such a brine. On and 22% protein. Schopthalmus brill with a ball of the same dough on top rhombus or Rhombus laevis. Also called fleur de maquis piquant. brinjal kassaundi South Asia A hot spicy brinjal kassaundi the dough then divided in two and one half pickle made from brinjal aubergines rolled into a circle and covered with sieved brinjela Portugal Aubergine brinjela apricot jam. asparagus tips. herbs. diffusion of salt from the brine into the food veined version. brine. See bridie Scotland and Northumberland also E133 brin France A sprig. Baked at 180°C for 15 Israel. pickling A solution of salt. normally with date or almond paste. The Brinza 1. of a herb brin Brie England. bringa Sweden 1. Used in canned vegetables. About 30–40 cm long with a Briol Belgium A Limburger-type cheese Briol freckled grey or brown upper surface. Contains 60% water. Middle East A soft rindless ewes’ Brinza top is painted with apricot jam and covered milk cheese with irregular holes made in with flaked almonds. to status. Preservation occurs by with herbs. fried in a filo pastry packet Briquette Neufchâtel Briquette brilliant black PN A synthetic black food brilliant black PN briser France To break. truffles. A garnish of small tartlets crisp. Breast bringa brigade A team of people working in a brigade restaurant. France A triple. A cheese similar to Feta.e. 30% fat and of water from the food into the brine. served hot brioche à tête France A small brioche made brioche à tête brill A firm-fleshed flatfish. A 19th-century French Brillat-Savarin epicure who had an important influence on triangular samosa from Morocco filled classic French cooking 2. a small scale this can make the brine too Brie de Coulommiers France A milder and Brie de Coulommiers dilute. full-fat Brie Brin d’amour France A soft goats’ milk cheese Brin d’amour cows’ milk cheese. but cream. Brines should be between 80 and smaller version of Brie. At best brionne Choko brionne in autumn and winter. also Brynza brigidini Italy Aniseed-flavoured biscuits brigidini brioche France A yeast-raised bread enriched brioche brik North Africa A large deep-fried pasty brik with eggs and butter. aromatic and slightly acid taste. 2004 7:22 PM briser as open or closed sandwiches at buffets and brilliant blue FCF A synthetic blue food dye.

Also called Swedish miniature flowers which branch from a thick anchovies 1 m tall main stem. See also attereaux au Parmesan which has been cultivated in Europe since brocoli France Broccoli brocoli the Stone Age. Skewer 2. They are cut repeatedly for use as a vegetable or salad item until they brit United States 1. A sauce made from broth brodetto bean sauces. with large leaves and a stronger flavour than garden beef and lamb finished with egg yolks. stock brodo to the Italian Ricotta. United States A broccoli England. sprouting varieties are harvested in spring brisler Denmark Sweetbreads brisler after overwintering and consist of small brisling Small sprats similar to sardines. Portugal A very popular yeast-raised broa participle of brocher. Italy A brassica related to brisket broccoli coarse fatty cut of beef from the lower part of cauliflower which exists in two forms. China instead of soya brodetto Italy 1. broach brocheta Mexico. which is creamy in colour. 2004 7:22 PM brisket brisket United Kingdom. cold or hot. etc. Windsor bean. used in made in a triangular shape with flaky pastry the same way as turnip tops and various fillings and deep-fried in oil broccoli rabe Italy Broccoli broccoli rabe Brix scale A scale of density based on sugar Brix scale broccoli rape Rape broccoli rape syrups and measured in degrees. for roasting meat. al Italy Finished with egg yolks and brodino. braising or pot-roasting. Thymus broad leaf thyme Also called boreta.e. Some hydrometers etc. Usually boiled but uncooked beans are kebabs 2. Thus 100°Brix is pure sugar.fm Page 90 Thursday. °Brix. broeta brodetto alla romana Italy An Easter stew of brodetto alla romana pulegioides. chillies and spices. steamed. Used in Szechuan. are calibrated in °Brix. Young brit become too small to be of use. Pieces of meat. Eaten as soon as made. The salted or pickled and sold cold. Young herring 2. on a skewer eaten as a snack food in the eastern and cooked brochette of lamb See shish kebab brochette of lamb Mediterranean. especially of lamb stews brodo Italy Broth. It is a direct brochettes de Parme France Hors d’oeuvre brochettes de Parme descendant of the field bean or horse bean on a skewer. is the percentage by brochain Scotland Broth brochain weight of sugar in a sugar water solution at brochan Scotland Porridge or gruel brochan 20°C. growing to 40 cm. similar lemon juice. the the shoulder. August 19. shell bean. mackerel boiled. brittle See praline brittle broccoli raab The leaves of a turnip-type broccoli raab briwat North Africa Small Moroccan pasties briwat plant. Spain Cornmeal bread brochet France Pike brochet broach A spit. Also called fava bean. 50°Brix is equal weights of sugar and water i. brocheta broad bean The seed of a legume. is used as a pulse or brochettes North Africa Kebabs of marinated brochettes canned. Usually boned and rolled for heading or calabrese type and the sprouting boiling. broché(e) France Trussed (NOTE: past broché broa 1. It was one of the first legumes to be offal. for roasting of meats. The broccolo Italy Broccoli broccolo degree Brix. A broad leaf sage See sage broad leaf sage saffron-flavoured fish stew similar to broad leaf sorrel See sorrel broad leaf sorrel bouillabaisse. juice and grated Parmesan brodino. broche of sugar per litre of water. used for brochette beans from more mature pods (up to 30 cm). Brassica rapa (Utilis Group). Brassica oleraceae var. 1 kg broche France A spit. ‘to truss’) large flat bread from Minho made with broche à la France Spit-roasted broche à la various flours 2. Spain 1. etc.Food. The dried bean. lemon thyme. with beaten eggs and lemon juice 2. italica. A skewer. It has many local variations. Scotch bean bróculi Spain Broccoli bróculi broad bean sauce A thick brown sauce made broad bean sauce bröd Sweden Bread bröd from fermented ground broad beans and brød Denmark. Norway Bread brød flavoured with garlic. Eaten raw. Vicia faba. brisling immature purple or green tight clusters of usually canned in oil. al Broccio France A ewes’ or goats’ milk Broccio unsalted curd cheese from Corsica. Also called Brocciu cheese brodo di manzo Italy A clear beef broth. broad leaf thyme A bushy shrub. May be type. lamb or mutton and fat harvested in Europe. flava brócoli Spain Broccoli brócoli bean. broad bean Brochette eaten as the whole pod when very young (up brochet de mer France Barracuda brochet de mer to 8 cm) or as green unripe oval-shaped brochette France 1. brodo di manzo Brocciu cheese See Broccio Brocciu cheese usually containing pastini broccoletti Italy Broccoli raab brodo ristretto Italy Consommé broccoletti brodo ristretto 90 .

usually bread. 2004 7:22 PM brown FK broeto Italy A saffron-flavoured fish stew. Stock. butter. Also called and a plump breast. brown sugar brokkoli Norway Broccoli brokkoli brown. Belgium A brood until brown cows’ milk cheese similar to Edam. spices and lemon zest baked brood 1. August 19. brunoise vegetables and content than the white mushroom and keep either barley or rice simmered with a their shape better when cooked. It is more slow growing fond brun. and a bouquet garni are added to water. Also called fond brun de volaille nutmeg browned flour United States Flour which has browned flour Brotwurzel Germany Cassava Brotwurzel been browned or dry-roasted to give it a nutty broufado France A Provençal beef stew with broufado baked flavour. Also called bromelain brown bean sauce See yellow bean sauce brown bean sauce brönies Scotland A spiced beefburger from brönies brown beef stock Chopped beef bones. brown beef stock the Shetland isles made from equal roasted in the oven until brown and the fat quantities of sassermaet and plain minced poured off. floured and fried simmered for 8 hours. breadcrumbs.) licensed for use in the UK but not in the EU brouillade périgourdine France Scrambled generally. to To bake grill or roast in the oven so brown. Can be used to convert topside food. Used to dye kippers. The bones. cooked to a state where into a much softer meat resembling fillet it just needs to be browned before serving steak. brotchan breadcrumbs potatoes and onions brown butter sauce See beurre noisette brown butter sauce Brötchen Germany Small bread roll Brötchen brown cap mushroom A derivative of the brown cap mushroom broth 1. Also called Cambridge bronze from layers of sugar. estouffade than the whiter breeds and the white meat is brown betty United States A pudding made brown betty darker. brown FK Literally ‘a fog’. water 10). formed into rounds. as in oeufs broeto brouillé also brodetto 2 brouillés. brose See athol brose brose brown bread ice cream United Kingdom A brown bread ice cream Brot Germany Bread vanilla-flavoured ice cream containing brown Brot brotchan Ireland A broth made with leeks. the fish broit rice. to brousse du Rôve France A ewes’ milk curd brousse du Rôve broiler United States A young chicken cheese from Provence similar to Ricotta broiler weighing just over 1 kg brown Partially or wholly untreated e.Food. brown brown broit Ireland Brill. bronzino Italy Sea bass bronzino sliced apples. skimmed bronze turkey A breed of turkey usually hung bronze turkey continuously and strained (proportions: to improve its flavour.g. shaped brown braising The sealing of meat in oil by brown braising like a loaf and coated with a yellow wax browning on all sides prior to braising on a broodje Netherlands A longish bread roll used broodje bed of chopped root vegetables to make a sandwich brown bread A general term for bread made brown bread broodpap Netherlands Bread pudding broodpap from a brown low-extraction flour such as broom corn Common millet broom corn wholemeal. scrambled eggs broil. It has an excellent taste bones 4. vegetables counterpart with a lightly feathered effect and spices (NOTE: This is the original above the rim. to Brombeere Germany Blackberry Brombeere that the outer surface of the food turns a bromelain See bromelin bromelain golden brown due to caramelization or bromelin A protease used in beer production bromelin Maillard reactions brown and serve United States Convenience brown and serve to remove protein haze and also to solubilize soya protein. The liquid in which meat or fish had broth cultivated white mushroom more like its wild been boiled together with herbs. They do not bouquet garni and seasoning and finished need peeling. Netherlands Bread 2. Used for thickening stews and vinegar. Now also applied to artificially Bröschen Germany Sweetbreads Bröschen coloured white breads. to To grill broil. deglazed pan juices. They have a lower water meaning. anchovies and capers sauces. vegetables 1.fm Page 91 Thursday. See also brouillade périgourdine eggs flavoured with truffles E154 91 . but with chicken bones substituted for meat stock and bread and flavoured with beef bones.) 2. beef plus some finely chopped onions and a chopped aromatic vegetables browned in fat few breadcrumbs brought together with egg. with chopped parsley brown chaud-froid sauce Demi-glace brown chaud-froid sauce Brotkock Germany Bread pudding Brotkock thickened with 75 g of gelatine per litre Brotkrümmel Germany Breadcrumbs Brotkrümmel brown chicken stock As for brown beef brown chicken stock Brotsuppe Germany Bread soup made with Brotsuppe stock. brouillade France A stew using oil (NOTE: brouillade brown FK A synthetic brown food dye. See brouillé(e) France Scrambled.

vegetables browned in oil. brown onion sauce See lyonnaise. It has a better flavour than rainbow trout. but brown veal stock flavour with a chewy texture. See also demerara brownie United States A slightly underbaked brownie sugar. Used whole in Indian cooking water. muscovado sugar rich chocolate sponge. brown roux Four parts of fat (clarified butter. Salmo brown trout possibly with nuts and/or iced with chocolate. brown roux brûler France 1. To burn 2. 2004 7:22 PM brown flour brown flour Wheat flour containing between brown stock Stock made with bones and/or brown flour brown stock 80 and 90% of the dehusked grain. filled into the top covered with toasted French bread casings and generally lightly smoked before slices and the whole sprinkled with cheese being scalded at 80°C to seal in the flavour. August 19. sauce brown sauce Eaten with fried pork. brown trout A golden brown game fish. Bockwurst and simmered for 15 minutes. Also called wheatmeal flour brown sugar Unrefined or partially refined brown sugar brown fungus Cloud ear fungus brown fungus sugar. The soup is served in bowls with or beef with spices and bacon.00 hrs brunede kartofler Denmark New potatoes brunede kartofler shrimp up to 6 cm long found on sandy shores. brunch A combination of breakfast and lunch brunch brown shrimp One of the common European brown shrimp varieties. when boiled. brûlé sativa. tomatoes. water 3 flavourings available. with salt. Used national dish of soaked brown beans. Also called Indian and 4 g yeast extract per litre) mustard broyé(e) France Bruised or ground broyé brown mutton stock As for brown beef stock. with white flesh found in the upper square or rectangular individual pieces reaches of unpolluted rivers. and tender 92 . Made mouton in thin circles (300 g). Gravy Brühe garlic well browned in butter. strained and Bierschinken made from finely minced pork seasoned. Requires about substituting veal bone for beef bones.fm Page 92 Thursday. It has the ability to vary its colour for fried in butter and sugar until golden brown camouflage. flour added and Brühwurst Germany A group of sausages Brühwurst cooked to a brown roux.) brown rice Unprocessed rice from Oryza brown rice brûlé(e) France Caramelized. French onion soup bruin brood Netherlands Wholewheat bread bruin brood brown oyster sauce Any of the European brown oyster sauce bruine bonen Netherlands Kidney beans bruine bonen oyster sauces with the milk and cream bruinkaalssupe Netherlands Brown cabbage bruinkaalssupe replaced with brown stock. Broth 2. Part of vegetables which have been browned in the the bran is removed but the wheat germ oven. has a nutty brown veal stock As for brown beef stock. sauce brown onion sauce brugnon France Nectarine brugnon brown onion soup Finely sliced onion and brown onion soup Brühe Germany 1. brown mutton stock Brucialepre Italy A soft surface-ripened cows’ Brucialepre but with mutton or lamb bones substituted milk cheese from Piedmont with a white for beef bones. It is best shallow- brown lamb stew See navarin brown lamb stew fried. simmered with native to India. brown stock added. dark brown to fawn in colour with brown hare Common hare brown hare varying crystal sizes and varying amounts of entrapped molasses. mushroom trimmings. but may be grilled. Usually applied to dishes with a crisp More flavoured and chewy than polished caramelized sugar topping as in crème rice.Food. bruiss United States Pobs (boiled milk and bruiss brown ribweed Alaria brown ribweed bread. A bruna bönor until the flour is light brown in colour. Brown beans 2. See also brown beef stock remains. Brassica juncea. Also called Not suitable for keeping. and browned under a fierce heat. made in a square tin and cut into trutta. from which only the husk is removed. browned. Crangon crangon. brûlée. including Frankfurters. Also called fond brun de creamy mild paste and a thin soft rind.00 and 15. To brown or brûler dripping or vegetable oil) cooked slowly but caramelize not overcooked with 5 parts of soft plain flour bruna bönor Sweden 1. Also 30 minutes boiling. vinegar and dark brown sugar. for espagnole sauce and soups and as a simmered until tender. drained and mixed general thickening agent. of shallow water eaten any time between 10. or ground and mixed with white mustard in peppercorns and yeast extract for 1 hour and the various mustard-based condiments and strained (proportions vegetables 1. brown sauce See espagnole. Also called river trout grain rice which. Used for grills soup and meat puddings. soft in the middle. poached or baked brown long-grain rice An unpolished long- brown long-grain rice en papillote. See also brown rice called fond brun de veau brown mustard seed The hot and bitter brown mustard seed brown vegetable stock Chopped aromatic brown vegetable stock brown seed of an annual.

à la France In the Brussels style. with a garnish of Brussels sprouts.) BST See bovine somatotrophin BST from chicken and/or squirrels. sprinkled with olive oil and buah keras Malaysia Candlenut buah keras salt and eaten as an accompaniment to a buah pala Malaysia Nutmeg buah pala meal or as a snack. with seafood and tomato sauce brusselkaas Belgium A type of low-fat. usually tight. to are well distributed throughout the mixture. all dressed with BSE See bovine spongiform encephalopathy BSE a vinaigrette made from the cucumber pickle B’soffner Kapuziner Austria An almond and B’soffner Kapuziner juice and finished with chopped parsley Brunswick stew United States A stew made Brunswick stew raisin pastry (NOTE: Literally ‘drunk monk’. fat. bruxelloise. mixed with finely chopped pickled Bryndza cucumber. beaten egg. 2004 7:22 PM bûche de Noël brune kager Denmark Brown spiced biscuits distributed evenly along a thick vertical stalk. fish or other sieved jam or sugar syrup or the like. Endive 2. The name comes cows’ milk cheese from the Norwegian ‘brun’ meaning brown. sliced tomato. smoked. Brassica oleraceae (Gemmifera a Swiss roll and decorated with a chocolate Group). sometimes thickened with okra also bastilla buab Thailand Angled loofah buab bruschetta Italy Lightly toasted thick slices of bruschetta bread rubbed with cut garlic cloves and cut buah keloh Malaysia Drumstick vegetable buah keloh ripe tomatoes. basal leaf buds dusted with icing sugar to simulate snow. or after cooking with milk. brusselkaas bucati Italy A type of macaroni (NOTE: From bucati rindless cheese. vegetables. Cooked Brussels lof called perciatelli. using a protein source added. simmered and resmoked bûche de Noël France Yule log. Also called fettunta.fm Page 93 Thursday. oil. ‘to pierce’. Brust Germany Breast (of meat) Brust brunnies Scotland A wholemeal bannock brunnies brut(e) France Raw brut from the Shetland isles made with buttermilk and a greater than normal proportion of Bruxelles Belgium A soft fermented skimmed Bruxelles chemical raising agent. from the north of Norway brynt smör Sweden Beurre noisette brynt smör Brunswick cake A rich cake with dried fruit Brunswick cake Brynza A Central European and Balkan semi- Brynza and almonds hard ewes’ and goats’ milk white cheese Brunswick salad Strips of slicing sausage Brunswick salad similar to Feta. perciatelloni endive rolled in ham with cheese buccellato Italy Aniseed-flavoured cake buccellato Brussels mosaic A sausage attributed to Brussels mosaic containing currants Belgium consisting of finely minced pickled buccin France Whelk buccin pork and veal flavoured with ground pepper. etc. packed into middles log shape (900 g). Usually Brunnenkresse Germany Watercress Brunnenkresse boiled or steamed but may be braised. Spain Whelk buccino ginger and cardamom. Also bucatini Brussels lof Netherlands 1. 93 . August 19. grated apple and brysselkål Sweden Brussels sprouts brysselkål cooked French green beans. The procedure of cutting braised chicory and roast turned potatoes vegetables. to To cover or coat foods before. sweetcorn and seasoning. the colour brunoster Bryndza See Brynza Bryndza of brown sugar. b’stilla North Africa A type of filled pastry. May have chopped cooked beef.) Bruxelles bucatini Italy A smaller version of bucati. fried in dripping brusco Italy Sharp. served with bucaniere.e. Brinza. bacon fat and frankfurter to give a mosaic cheese rather like Sainte-Maure. this paste mixed with bûche de chèvre France A soft goats’ milk bûche de chèvre largish chunks of ox tongue. Small 2mm-cubed dice of brunoise i. tomatoes.Food. consisting of small (up to 4 cm cream to simulate the bark of a tree and diameter). etc into small dice brylépudding Sweden Crème caramel brylépudding brunoster Norway A sweet cheese. The bûche de Noël Brussels sprouts A member of the Brassica traditional French Christmas cake made like Brussels sprouts family. See b’stilla garlic. al’ Italy In the style of the pirate. buccino Italy.e. al’ mustard pickle. bucaniere. brush roast United States Oysters cooked brush roast bubbly jock Scotland Turkey (colloquial) bubbly jock over a barbecue or wood fire. Made in a appearance when cut. brune kager brun fisksuppe Norway Fish soup thickened brun fisksuppe harvested in autumn and winter and said to with a brown roux taste better after being frosted. vegetables. buah pelaga Malaysia Cardamom buah pelaga fett’unta. à la brunoise France 1. Once a dish of the small brush poor. 2. fregolotta bubble and squeak England A southeastern bubble and squeak bruscion Switzerland A soft goats’ milk bruscion dish of leftover mashed potatoes and cheese eaten very fresh chopped cooked cabbage. liver sausage. Also called Brandza. bruxelloise. See also fromage de bucare. sour brusco or lard and stirred until the crisp brown bits brush. or bungs. butter and corn bread i. during brush.

Russian killed for the Eid festival in Morocco.) buey del mar Spain The common crab of buey del mar bullabesa Spain A fish soup similar to bullabesa Northern Europe (NOTE: Literally ‘ox of the bouillabaisse sea’. brank bulfahf North Africa Grilled sheeps’ or lambs’ bulfahf buckwheat flour A flour made from buckwheat flour liver. sesame oil. ginger. Catalonia Various bue Italy Old beef bue meats stuffed into pig casings (NOTE: From buey Spain Meat from old bulls.fm Page 94 Thursday. buko Philippines A young coconut. budelline bu ding China Pudding bu ding tomatoes. buisson for eating. Prunus bullace bufala Italy Buffalo bufala insititia. etc (NOTE: Literally ‘a bush’. August 19. of small fish. Breton galettes.) twigs. Also called buko buck rarebit Welsh rarebit topped with a buck rarebit maprao.) bullace A small wild blue-black plum. usually used as a source of semen budino torinese Italy Chestnut pudding budino torinese for impregnating cows 2. cha-soba buckwheat noodles bulgogi Korea A circular metal hotplate over a bulgogi Buddha’s hand citron A type of citron in Buddha’s hand citron heat source used to grill or cook food at the which the fruit is split down its length into table many finger-like section each with its own bulgogi wa sajeog gui Korea Slices of beef bulgogi wa sajeog gui skin. of the dock family native to eye dropper used for basting or for collecting Russia. chopped parsley and drinks from which guests make a selection. A small black budino buljong Norway Beef broth buljong pudding or boudin noir from Aosta bull 1. used in making kasha. used in Southeast Asia in place of beef from Jamaica 94 . onions.Food. Fagopyrum buckwheat bulb baster An implement resembling a large bulb baster esculentum. Has a a button onion from Szechuan province in pleasant nutty flavour. entrails. saracen corn. See also bulgur budduzze Italy A Sicilian dish of meatballs budduzze burghul simmered in tomato sauce buljol Caribbean A salad from Trinidad buljol budelli Italy Intestines. with a tart flavour used for jam buffalo The meat of the draught animal. foods. Usually for moisten. Also called garlic. blini. 2004 7:22 PM Buchweizen Buchweizen Germany Buckwheat buffalo wings United States Deep-fried Buchweizen buffalo wings Buckinghamshire mutton pie England A Buckinghamshire mutton pie chicken wings brushed with a hot chilli small double shortcrust pastry pie filled with sauce buffet A meal consisting of large tables laid out buffet diced cooked mutton or lamb plus half the meat’s weight in diced cold potatoes with a with a selection of hot and/or cold foods and little chopped onion. kasha. One of the dishes made from the animal buckwheat. After dehusking the grain may be fat-free gravy etc. chives and fresh thyme. Pudding 2. clothing in Japan and China. It has buglosa Spain Sweet violet buglosa light green silver-patched leaves with a mild bugloss Spain Viper’s bugloss bugloss lemony flavour and is less acid than sorrel. blini. rice wine. Also called turkey baster toasted and/or ground to a flour and used in bulb garlic A rounded mild garlic resembling bulb garlic the same way as other cereal grains. guts budelli consisting of saltfish which has been budelline Italy Giblets desalted and shredded. Mainly used for perfuming rooms and marinated in soy sauce. rather tough buey bullit. then grilled or barbecued budding Denmark Pudding budding bulgur Middle East Powdered wheat. Traditionally smoked over juniper langoustines. buckler leaf sorrel Rumex scutulatus. ‘boiled’. Also called ball garlic beechwheat. Lyon buckling A whole hot smoked herring ready buckling buisson France A cluster. bugne lyonnaise France A sweet fritter from bugne lyonnaise Preferred by the French for sorrel soup. Also called China. the buffalo making bullas Caribbean A flat heavy ginger cake bullas water buffalo. rosemary to flavour and a little stock to May be self-service or served. buffet Russe A buffet of assorted Russian buffet Russe buckler leaf sorrel A hardy perennial. especially in Scandinavia. of the sorrel family. Baked at 220°C for 15 to 20 large formal or small informal gatherings. minutes. spices and fingered citron seasoning. caviar etc. narijal poached egg bulavesa Catalonia A fish soup similar to bulavesa buck venison See venison buck venison bouillabaisse buckwheat The seed of a plant. mixed with onions. and pancakes of bulgar Middle East Powdered wheat. then dressed with lemon juice and oil budino Italy 1. An uncastrated male of the bovine bull budino di ricotta Italy Cheese pudding budino di ricotta species. See also bulgar various kinds burghul buckwheat noodles See soba.

Also called ramphal bunga siantan Malaysia Ginger buds bunga siantan bulls Catalonia Various meats stuffed into pig bulls bun loaf A sweet. liver little fécule sausage. When frozen. Yorkshire puddings. e. popovers. the bulrush millet An important staple millet. it is known as Bombay duck. and the meat is beige Bundenfleisch Switzerland Bünderfleisch Bundenfleisch in colour with a waxy texture tasting like an Bünderfleisch Switzerland Cured and dried Bünderfleisch earthy chestnut. packed into a pig’s bladder.fm Page 95 Thursday. Also called gobo Burenwurst Germany A Brunswick sausage Burenwurst from a pig (hog bung) or 75 to 100 mm in diameter from beef (ox bung). also Gugelhopf bunyols de bacallà Catalonia Salt cod fritters bunyols de bacallà Bündnerfleisch Switzerland Bünderfleisch Bündnerfleisch served as tapas Bündnerplat Switzerland A dish of cured and Bündnerplat buost Sweden A firm. Eaten using the bread scooped out to India which grows quickly. Also called patty tin buñuelos Mexico. The nut is encased in an containing dried vine fruits elongated woody shell. seasoned and flavoured with burbot Eel pout burbot ground cloves. dock-like burdock bundt pan United States A cake pan or mould bundt pan plant. used to provide a eaten like spinach and whose long thin roots decorative shape to the cake or mould are used as a vegetable.g. Malaysia Star anise bunga lawang flesh than usual. low-fat. yeast-raised loaf with bun loaf casings (from bullit meaning boiled) bully beef Corned beef bully beef flavourings and spices possibly containing dried vine fruits bul’on Russia Broth bul’on bunny chow South Africa A type of trencher bunny chow bulrush Australia Cumbungi bulrush made from a loaf cut in half horizontally. about 50 mm in diameter burdock. etc. they should be boiled to loosen the shell. smoked then boiled. When salted and dried. cat tail buntan Japan Pummelo buntan bulviv desros Lithuania A cheap peasant bulviv desros bun tau Vietnam Cellophane noodles bun tau sausage made from grated potatoes. bummaloe A predatory fish with easily bummaloe single. a little Bunter Hans Germany A large bread-based Bunter Hans sweated diced bacon and chopped onion. slightly pungent buost dried beef cows’ milk cheese rather like Tilsit Bündnerwurst Switzerland Minced pork and Bündnerwurst bu qi China See water chestnut bu qi diced pork fat. Also called with icing sugar and cinnamon and served bomeloe. will stand drought mop up the curry. etc. filled dumpling. Spain Light and puffed up buñuelos India. See Bundkuchen chestnuts or as a potato substitute. popular in China and with a vertical tube in the centre and Japan. perishable flesh. Bologna. Served with fruit bun tin Individual round tins either in trays or bun tin sauerkraut. 2004 7:22 PM burfi bullock A young bull less than a year old bunga cingkeh Malaysia Cloves bullock bunga cingkeh bullock’s heart A type of custard apple. Use like Bundkuchen Germany A type of cake. bummalow as soon as cooked bummalow See bummaloe bummalow bunya nut Australia A large almond-shaped bunya nut bun A small round. linked and baked for 2 hours. bullock’s heart bunga kantan Malaysia Ginger buds bunga kantan Anona reticulata. The true trencherman eats and is used for making flour and unleavened the container last of all. yeast-raised 80-metre Queensland bunya bunya pine. oval or cylindrical baked nut from the pine cone (up to 10 kg) of the bun shape made from sweetened.Food. whose young spade-like leaves are scalloped edges. with a more solid granular bunga lawang Indonesia. bulrush millet soft centre removed and the halves filled with Pennisetum typhoideum. bound together with eggs and water. Used for large containing beef and bacon fat bound with a diameter sausages. from Africa and curry. up to tartlets. burdock The widely distributed. Also called fat end burfi South Asia A sweetmeat made from a burfi bunga Philippines Pigeon pea bunga mixture of sugar syrup and ground almonds 95 . It is heart-shaped with a bunga pala Malaysia Mace bunga pala reddish brown skin. Also called fresh (January to March) or frozen. buns. Harpodon nehereus. served with cooked vegetables or stewed basting as necessary with water. Arctium lappa. Served hot or cold. August 19. dough with flavourings and spices usually Araucaria bidwillii. 40 cm long and found off the west coast of See also barquette. cooked in a cloth then cut up and into casings. and can Bundenfleisch. Also called reedmace. used for baking small cakes. Bunya nuts are supplied beef similar to bresaola. Bündnerfleisch be eaten raw or cooked. sprinkled catching it during the monsoon. Once used in the bung The sausage casing made from the large bung UK to flavour the drink dandelion and intestine being. because of the ease of fritters made from a biscuit dough. bread. haggis.

See also burghul Middle East Wheat which has been burghul burrino burro. burro. The most shaped cheese made from a cows’ milk and important is the small fruit (10–13 mm moulded around a centre of butter. oil. Also called Cambridge burnt toasted. onions. minimum. Also called buri Japan Yellowtail. sauce Burgundy sauce var. bush cucumber tomatoes. topped with a mixture of buro burong dalag Philippines Mudfish cured by burong dalag akudjura and Parmesan cheese and cut into layering it in an earthenware dish with salt. bushetta Australia Mountain pepper bread. al Italy With butter only. Used of pasta. Also called mulligan stew famous of the UK black puddings. with a medium flavour. burnet See salad burnet burnet bushel A volume measure equal to 8 gallons bushel burnt cream England A version of crème burnt cream in either imperial or USA measure brûlée. spun curd pear- burrino many species of Solanum. Also called burgonya krumpli of melted butter and grated Parmesan burgonyakrémleves Hungary Cream of burgonyakrémleves cheese. cucumber from Wisconsin similar to Brick flavour and is used in salsas and relishes. convenient sizes bushman’s silverside Australia A piece of bushman’s silverside soft-boiled rice and angkak colouring burong mustasa Philippines Pickled mustard burong mustasa silverside rolled in a mixture of wattleseed greens which are red in colour and akudjura to form a crust. 2004 7:22 PM Burgenländisch Hauswürstel or pistachios resembling fudge. gratinated with cheese and browned to the Hungarian border containing roughly 2 in the oven. dried mushrooms. al dehusked. August 19. burida bush cucumber Australia A type of melon. manteca when fresh. bulgar. Spain Rolled pancakes filled burritos barfi with pork. pourgouri melted butter and grated cheese burro e parmigiano Italy A sauce or dressing burro e parmigiano burgonya Hungary Potatoes. used with pasta burro fuso Italy Melted butter burro fuso potato soup burro nero Italy Beurre noisette burro nero burgoo United States A meat and vegetable burgoo Bury black pudding England The most Bury black pudding stew thickened with okra. bush basil A compact. celery Cucumis melo ssp. mint. but this toxicity is removed by 96 . Occimum basilicum Burgundy sauce See bourguignonne. Also called burritos Mexico. dried then cracked burro banana United States A flat. the fish buri Greek basil burida Italy Fish stew with garlic. thyme. as served at Trinity College. from young (3–4-weeks) and sometimes waxed. It has an even textured paste busecca Italy. flavoured Burgos Spain A soft mild scalded-curd cheese Burgos with marjoram. then roasted until the crust is black and the meat done. which originated in South America. mild. spread with a mixture of bush cream tomato chutney. Eaten diameter) of a bush Solanum centrale. burpless cucumber United States Long burpless cucumber Served with a sauce of finely chopped cucumber muntries. or served with guacamole and a parts lean pork to 1 part pork back fat and 1 sour cream topping burro Italy 1. parboiled. burrie Portugal Winkle burrie bush tomato Australia A general name for bush tomato burrino Italy A small. It is easily reconstituted with boiling water and may be shaped banana with a lemony flavour from used for made up dishes or to accompany a Texas. penny royal and made from ewes’ milk around the town of the celery seed. mild. tomato concassée and torn buro Philippines Salt basil leaves. minty. bushetta Cambridge. pear- burro part beef burger See beefburger burger shaped cheese with a butter centre. the centre of the continent. Sweden A thick tripe soup busecca without holes and is cast in 1 to 2 kg discs. ham and melted cheese or other Burgenländisch Hauswürstel Austria A Burgenländisch Hauswürstel savoury filling possibly coated with cheese famous sausage from Burgenland adjacent sauce. made with onions and usually with beans Contains 65% water. Butter 2. tiny-leaved and very bush basil Burgundy beef See boeuf à la bourguignonne Burgundy beef hardy variety of basil. square- burro banana into a coarse powder prior to sale. They are toxic Also called butirro.Food. agrestis. Also called chunky banana burro e formaggio Italy A sauce or dressing of burro e formaggio main dish. bourgouri. The flesh has a sweet. Also called bulgur.fm Page 96 Thursday. burro. Often sweetened and used as a dessert. 2–5 cm in and saffron length with a speckled or striped bitter green Burmeister United States A cows’ milk cheese Burmeister skin. A small. onions and shiitake mushrooms all burrida Italy A fish soup made from available burrida sweated in oil and brought together with seafood in Sardinia stock. Also called Bury pudding Bury pudding See Bury black pudding Bury pudding same name.

It can be made less rich by butarega Italy The salted. all brought together with water. rolled up and baked in the oven at 180°C in butterfat The fat found in milk which forms butterfat water and lemon juice for an hour. butifarra See also botifarra Peprillus tricanthus. See also burrino buttariga Italy The salted. mild. Pholis gunnellus. butterfish 1. May be eaten like broad kg of flour. prawn or the like is cut production. found on the buster United States The name for a crab buster Pacific coast which has just shed its shell butter cream A cake filling or coating made by butter cream buta Japan Pork buta whisking butter with an equal part of icing or butaniku Japan Pork butaniku caster sugar. See coffee. torn. Madagascar bustard A large game bird of the family bustard bean Otididae from Asia. Sometimes also buttercup squash A winter squash common buttercup squash slaughters the animals and dresses the carcasses. the fruit bushukan in which the fat part of the injected material Busserl Germany Small pastries (NOTE: Busserl contains butterfat Literally ‘kisses’. cut in half and replaced like wings also botargo on top of the depression which is filled with cream. shirt’) inhibitors. limensis. the type of animal. are often used with tomatoes to intensify the Butter Germany Butter Butter flavour. also botargo buttercrunch lettuce United States A variety buttercrunch lettuce butcher A person who prepares slaughtered butcher of butterhead lettuce and dressed meat for sale. A small eel- giant rissole containing minced beef and salt like seawater fish. See removed. weighing up to pigs’ blood and chopped mint 200 g and found on the Atlantic coast of the butifarrón sabroso Caribbean A meat loaf or butifarrón sabroso USA. Africa and Australasia butter clam United States Two varieties of butter clam bustard plover Plover bustard plover clam of the genus Saxidomus. beans in the country of cultivation but The dough is flattened and fried both sides usually ripened and dried for export. i. May be baked or fried. butterfish butifarra Spain A small firm pork sausage.e. added salt or through until almost separated then flattened acidification of the cream prior to churning. in the USA with a deep green striped skin and a medium-sweet creamy and mild Bute herrings Scotland Herring fillets. pressed and dried butarega replacing some of the butter with milk or roe of the female tuna fish or grey mullet. and less than buterbrod Russia Otkrytyi buterbrod buterbrod 4% unsaturated fats. chillies. There are roughly 1 billion to look like a pair of butterfly wings prior to separate liquid globules per gram. kidney- butter bean buss-up shut Caribbean An extremely large buss-up shut shaped seed of the legumes Phaseolus roti flatbread made with flour and butter lunatus and P. mashed fruit or the like butter 1. The dried berries have an intense 2.e. It is in the shape of a turban and sugared for several hours. opened out and flattened 17% water. A name given to various soft butter-like spicy flavour. Similar to fruit a thickening agent and a dry seasoning. Also called desert raisin butter-basted poultry Ready basted poultry butter-basted poultry bushukan Japan Citron. drained and served cold with a sauce of sour cream the main part (82 percent) of butter. with white tender flesh butifarra negra Spain Butifarra with added butifarra negra and a bluish upper surface.fm Page 97 Thursday. pressed and dried buttariga top of which a hemispherical section is roe of the female tuna fish or grey mullet. 2. A variety cooking butterfly cut A type of cut in which any piece butterfly cut of types of butter are produced depending on. onion. with greyish skin frying pan changing to golden yellow on the underside 4. the method of of meat. A small oily seawater fish. then torn into strips. grown worldwide in (3:1) and baking powder at 4 teaspoons per warm climates. Eupomotis gibbosus. salted Bute herrings orange flesh. Australia Mulloway butirro Italy A small. butter cream.Food. August 19. Must be on a large griddle.) butter bean The butter-coloured. When ground they are used as preserves made from fruits. sweet pepper. dried and surmounted with a pale cap. the season. boiled for 15 minutes to destroy protease (NOTE: Literally ‘burst-up. pear-shaped butirro butterfly cakes Small sponge cakes from the butterfly cakes cheese with a butter centre. chop. Also pork. out to look like a butterfly 97 . mechanically mixing) cream and containing about 80% fat and almost separated. 2004 7:22 PM butterfly cut drying. they cheeses. A deep-bodied freshwater and oregano and cooked in a large heavy fish. Also called lima bean. It with grated cucumber and chopped herbs contains about 40% saturated. The emulsion of milk in fat produced butter butterfly chop A thick chop cut through until butterfly chop by churning (i. coriander called gunnel 3.

Nara nut butyric acid A fatty acid which when in ester butyric acid butternut squash A bulbous. Europe and Asia buttermilk The liquid remaining after the buttermilk butty England A slang name for a sandwich. butty conversion of cream into butter. cows’ milk before service to give it a sheen Butterkäse cheese with a close-textured elastic paste Butterteig Germany Puff pastry Butterteig with no holes and a delicate buttery taste and buttock steak United Kingdom Topside buttock steak smell. mushroom in which the gills are not visible Contains about 60% water. i. common in the butter and is responsible for the rancid USA. If made from mainly used in the North especially Liverpool raw cream. butternut squash form is a constituent of butter fat. pearl onion Buttermilchquark Germany A quark made Buttermilchquark button quail A small ground living bird of the button quail from a mixture of buttermilk and skimmed Turnicidae family from the warmer parts of milk Africa. The thin rind is covered with mould. August 19. 2004 7:22 PM butterhead lettuce butterhead lettuce A type of lettuce with Butterschmalz Germany Melted butter butterhead lettuce Butterschmalz smooth soft leaves forming a rounded butter swirls United States The process butter swirls compact head. ladies’ diameter used for pickling and in boeuf cheese bourguignonne. the flesh is used as a vegetable or for flavour and smell. cabbage lettuce butter to a sauce or soup at the last moment Butterkäse Germany A soft rich. savoury dishes Butyrospermum parkii Botanical name Shea butter pat A small pat of butter butter pat tree butter pit Nara nut butter pit buz Turkey Ice buz butter sauce Sauce bâtarde thickened with byssus The beard of tough fibres with which a butter sauce byssus white roux only and with no egg yolks mussel attaches itself to solid objects 98 .Food. 18% fat and 17% button onion Small onions less than 2. round known as monter au beurre.5 cm button onion protein. pear-shaped. with orange flesh. The edible oily nuts of the tree butternut butyl stearate The ester formed from butanol butyl stearate Juglans cinerea. adding cold lettuce. Buttermilch Germany Buttermilk Buttermilch Also called pickling onion. The free pale yellow winter squash.e. Used as a butylated hydroxyanisole See BHA butylated hydroxyanisole drink or for scones and soda bread. Best peeled after blanching.fm Page 98 Thursday. Also called Damenkäse. it will thicken naturally from the (colloquial) naturally present lactobacillus. Cucurbita fatty acid is liberated by oxidation of the maxima. button mushroom A small immature button mushroom Sometimes flavoured with caraway seeds. Also called flat lettuce. a member of the walnut and stearic acid used as a release agent family found in the USA 2. butylated hydroxytoluene See BHT butylated hydroxytoluene butternut 1.

of an animal or of e. immigrants. The couscous cheese made from ewes’ or goats’ milk in softened and heated with butter and salt. custard sauce or apricot sauce. coated with fine oatmeal cabbage palm cabbage rolls A very common North and cá bo lò Vietnam Baked fish cabbage rolls cá bo lò Eastern European dish made from blanched cabot France Chub. caboc Scotland A mild. The white litre of milk) cooked in the oven in a bain- varieties are often eaten raw or fermented marie and served hot accompanied with egg but all may be pickled. cabillaud à la portugaise Languedoc cabbage The most common member of the cabbage cooked with wine. Aquitaine then mixed with sugar. Served warm or garlic chilled. cabeza product added to taste. Brassica oleracea (Capitata served with rice Group). cone-shaped goats’ cabichou cabai Indonesia Pepper. Spain Goat cabra cabbage turnip Kohlrabi cabbage turnip cabracho Spain Scorpion fish cabracho 99 .g. The coarser outer pouding de cabinet green leaves are a major source of folic acid cabliaud France Cod cabliaud essential to prevent some birth defects.fm Page 99 Thursday.Food. the fish (NOTE: Literally cabot and trimmed cabbage leaves made into a ‘dog or cur’. extract and cabello de ángel Spain A dessert made from cabello de ángel possibly nutmeg and any of sour cream. caakiri ‘old lady’s head’. yoghurt or other milk cabeza Spain Head. 2004 7:22 PM CDEFGHIJ cá Vietnam Fish: the following word indicates Cabeça de velha Portugal One of the finest of cá Cabeça de velha the type or state of the fish the Quiejo da Serra cheeses (NOTE: Literally caakiri West Africa A sweet dessert. Also called chakrey. vanilla. a squash evaporated milk. Also called stewed.) parcel-like roll with the sides tucked in using ca bo uang Cambodia Yellowfin tuna ca bo uang a variety of fillings and baked generally in a caboul sauce Mayonnaise flavoured with caboul sauce tomato sauce. braised or fried.) nowadays made with couscous. white or cabinet pudding A simple moulded pudding cabinet pudding reddish leaves springing from a central stalk made from bread and butter or sponge cake either loosely as in spring cabbage or in a with chopped glacé cherries and dried vine tight pointed or round mass of layered leaves fruits soaked in egg custard (6 to 8 eggs per with some open outer leaves. but which cabécou France A small highly flavoured cabécou can be made with any grains. Also called pigs in blankets cabra Portugal. which consists of green. See also chabichou cabai hijau Indonesia Green chilli cabai hijau cabidela Portugal A blood-thickened sauce cabidela cabai merah Indonesia Red chilli cabai merah cabillaud France Cod cabillaud cabai rawit Indonesia Bird’s eye chilli cabai rawit cabillaud à la boulangère France Fresh cod cabillaud à la boulangère caballa Spain Mackerel caballa baked in butter with potatoes and chopped cabanos Poland See kabanos parsley cabanos cá bass Vietnam Bass cabillaud à la flamande France Cod. boiled. fermented. Taken to North America by curry powder. white. cá bass cabillaud à la flamande cabassol(les) France A dish of lamb offal cabassol poached in white wine with chopped shallots cooked with ham and vegetables from and served with lemon wedges cabillaud à la portugaise France Sliced cod. Piper nigrum cabai milk cheese. thiakry cabichou A small. tomatoes and garlic and Brassica family. Used with cold meats. smooth cheese made caboc cabbage lettuce Butterhead lettuce cabbage lettuce from full-cream cows’ milk with added cabbage palm Palmetto cream. August 19.

Italy. suitable for the table or for cooking Cabraliego. Caciotta di Pecora Italy A soft ewes’ milk Caciotta di Pecora cabus France White cabbage cabus cheese shaped like a small drum. made of pork and beef and. garlic and lettuce in yoghurt.) starter and matured for less than 2 weeks. sometimes blue. smooth. Caerphilly cá chep Vietnam Carp cá chep crumbly cheese made from cows’ milk. 14 cm caça Portugal Game caça diameter by 7 cm with a mild-tasting dense cacahouette France Peanut cacahouette paste and a smooth soft rind. similar to tsatsiki café 1. ca chim den Vietnam Black pomfret. The soft version is made by a cheese made from a mixture of goats’ and lactic coagulation and may be eaten fresh or ewes’ milk eaten either young or after salted and ripened for 2 to 3 months for use maturing in brine as a dessert or grating cheese. cacik Turkey A mixture of chopped cacik oil and vinegar caesar’s mushrooms Ovoli caesar’s mushrooms cucumber. England. Contains 30 to 35% water. strong-flavoured Cabreiro in 2 versions.5 kg discs and eaten after a few day’s small. salted and ripened chabichou for 3 to 4 months. Also called rind. pale yellow. cabrón Spain Goat cabrón 32% fat and 22% protein. anchovies. pear-shaped cheese 100 . maturing quicker than the normal size ripening cacennau Iago Wales Berffro cakes cacennau Iago cadju Sri Lanka Cashew nut cadju cacerola Mexico Casserole cacerola cadog Ireland Haddock cadog cachalot France Sperm whale cachalot caecum A blind. 31% fat a high fat content. France The café cacio Italy Cheese name given to a place selling drinks and cacio Cacio Cavallo Italy A semi-hard. mild. often ripened in used as a type of sausage skin vinegar Caerphilly United Kingdom A moist. garlic-flavoured croutons Cacietto Italy A smaller version of Cacio Cacietto and grated Parmesan cheese. the Caesar salad United States A mixture of crisp ca chim trang Caesar salad fish lettuce. See also and the curd is moulded. Caciotta Italy A small soft mild slicing cheese Caciotta cabrito Portugal Kid or young goat cabrito cabrito asado Mexico Roast baby kid cabrito asado made from a variety of pasteurized milks with flavoured with garlic and chillies a lactic starter. Spain Cocoa cacao ca com Vietnam A small fish similar to an ca com cacao bean Cocoa bean cacao bean anchovy prepared like ikan bilis cacao butter Cocoa butter cacao butter cactus leaf Nopal cactus leaf cacau Portugal Cocoa cacau cactus pear Prickly pear cactus pear cacciagione Italy Wild game cacciagione cadan Ireland Herring cadan caccia Torino Small salami. The hard cabrichiu France A small. weighing about caccia Torino Cádiz Spain A soft goats’ milk cheese made in Cádiz 200 g. tossed with a Cavallo dressing of raw or coddled egg. August 19. Also ca chim mi Vietnam White pomfret. sac-like extension to the caecum cachat France A strong-flavoured ewes’ milk cachat intestine of an animal which after cleaning is cheese from Provence. the fish ca chim den May be substituted for feta cheese. white.fm Page 100 Thursday. months for grating. creamy farm cachet Originating in Wales it is now made generally cheese made from ewes’ milk in Provence in the UK. Picón Cacioricotta Italy A ewes’ milk cheese from Cacioricotta Cabraliego Spain Cabrales Cabraliego central and southern Italy and Sardinia made Cabreiro Portugal A white. cacahuete Spain Peanut cacahuete caciucco Italy A highly seasoned fish soup caciucco cacah(o)uète France Peanut cacahuète served with pieces of garlic-flavoured toast cacao France. strong- flavoured. mild- Cacio Cavallo snacks but not formal meals café au lait France Coffee mixed with hot milk café au lait flavoured. It is slightly acidic from the lactic (NOTE: Literally ‘tablet’. white. cone- cabrichiu version is coagulated with rennet or fig juice shaped goats’ milk cheese. France Coffee 2. 2004 7:22 PM Cabrales Cabrales from Sicily with a shiny yellow rind and made Cabrales Spain A distinctive. being 1. 26% fat and 23% protein. the fish called new cheese ca chim mi ca chim trang Vietnam White pomfret. Contains 50% cacahué Spain Peanut cacahué water. ripened 2 to 3 months for slicing and 6 to 12 veined and sometimes wrapped in leaves. It is from cows’ milk in Asturia. Usually contains 50% water. seasoning. Ripened for 5 to 6 months in limestone Caciofiore Italy A hard ewes’ milk cheese with Caciofiore caverns. a tender paste and no and 28 to 30% protein.Food. semi-hard cheese made from spun curd similar to Provolone. cachet France A soft.

Netherlands calf. made into balls. dried oregano and salt. used as a source of rennet 2. creamy curd caillebotte pepper. ca khoai Vietnam Bummaloe. mustard seeds. Ground coffee and Cajun (Louisiana) A style of cooking based on Cajun boiling water are put in the pot. May also incorporate root caillette France 1. fatless whisking. dried thyme. cheese made from a variety of milks. roasted in a medium oven for under the name for proportions. tied. Served hot. soft. café brûlot sometimes with added spices (e. bound with baked goods. used to 101 .Food. cayenne caillebotte France A white. black pepper. See also coffee extract which is then poured out. (NOTE: Literally ‘box’.g. The first two chopped garlic. decoration 2. caimo for displaying a cake.) fat. 2004 7:22 PM calabacín café brûlot France Hot black coffee. hold hot food. parsley and seasoning. See also arequipe into which a tight fitting plunger with a fine caju Portugal Cashew nut caju wire mesh is fitted. the fish ca khoai caisse France A small French oblong caisse calabacín Spain Marrow. garlic. By having it on a See also abiu pedestal more room is available on the table. caillé France Curds caillé cumin seeds. pale Caithness cheese Café Konditorei Austria A coffee shop which yellow. paper or dough. the plunger rice. each ball wrapped in so as to prevent their bases becoming damp cake stand 1. The Provençal name for a extraction low-protein white flour used for crépinette. to weight) and coffee (1–2% by weight) and in hot cast iron frying pan or griddle. A baked or fried mixture of generally cake earthenware pots (NOTE: Literally ‘curdled bale or bunch’. A package Cake of flavoured chopped meat and offal cake flour United States A very high- cake flour wrapped in pig’s caul or wafer-thin sheets of pork fat 3. A round platform on a pedestal caimo A yellow fruit of South American origin. usually Usually blended with garlic and onion and sold in small wickerwork baskets or rubbed on meat or fish prior to cooking. cakes or bread while they cool egg. See pig’s caul. August 19. the whole lightly fried. flamed with brandy Caithness cheese Scotland A mild. The fourth stomach of the caillette vegetables. fish or poultry stimulating properties which have been dipped in molten butter caglio Italy Rennet caglio and sprinkled with Cajun spice mix caidan China Menu caidan Cajun spice mix A mixture of ground spices Cajun spice mix cai juan China See spring roll from Louisiana used in Cajun and Créole cai juan caille France Quail caille cooking consisting of paprika. thyme and seasoning. the plunger is depressed to filter the 18th century in Southern USA. principally carrot. flour. batted out cola drinks.fm Page 101 Thursday. pound and fatless. developed by the is placed on top and when the coffee has French Canadians who settled during the infused. responsible for some of their or thin tender cuts of meat. cooled in the pan juices and cake production methods cake production methods The five methods cake production methods served cold in slices caillettes provençales France Chopped lean caillettes provençales are: rubbing in. See also 1 to 2 hours. to To sear. It may be made of ceramic. pork belly and liver mixed with whisking and melting. creamy cheese made from cows’ milk Café Konditorei sells cakes and sweets for consumption both cajan pea Pigeon pea cajan pea on and off the premises Cajanus cajan Botanical name The pigeon café liégeois France Iced coffee served in a pea plant café liégeois glass with whipped cream or ice cream cajeta de celaya South America A dessert cajeta de celaya café renversé Switzerland Café au lait made from a caramelized milk and sugar café renversé cafetière A straight sided glass pot with a lip cafetière mixture. on an extremely Cajun-blacken. Créole cuisine caffeine The alkaloid found in tea (2–4% by caffeine Cajun-blacken. okra and crayfish. cake rack A wire grid used to support hot cake rack shallots. sweetbreads marinated for 24 hours with Genoese. creaming. use a chemical raising agent. See under each name chopped cooked spinach. sweated chopped for details. courgette calabacín container not greater than 6 cm long. rotate on which a cake is placed for icing and chopped parsley and garlic. but the crépinette does not making very light-textured cakes such as usually contain offal angel cake cake mixtures The five important cake cake mixtures caillettes de foie de porc France Strips of caillettes de foie de porc pigs’ liver and bacon and chopped pigs’ mixtures are basic. Victoria sponge. 2. parsley. eggs and sugar with flavourings and cailleteau France Young quail cailleteau raising agents to lighten and aerate the mixture. pork. the last three formed into thin cylinders and wrapped in rely on air beaten into the egg for raising. A round platform which can cake stand pig’s caul and all baked in a moderate oven with skinned and deseeded tomatoes. cake 1.) cardamom).

chalk made from sliced white fish salted for 1 hour. Also called chalk. 2004 7:22 PM calabacita calabacita Spain Courgette calcium acetate The calcium salt of acetic calabacita calcium acetate calabash Bottle gourd calabash acid (vinegar) used as a preservative and calabaza A member of the squash family calabaza firming agent. Acorus calamus. calamus A wild marsh plant. corresponding to the sodium salt sodium Also called China orange. The spoonfuls of which are deep-fried ingredients depend on what is available calawissa onion Egyptian onion calawissa onion locally and may include potatoes. ground Calabria in Sicily but now widely grown.Food. The chalk. Brassica calabrese processed foods. Very large with yellow flesh and used in of calcium produced from limestone. flour. roasted on an open fire and served calas United States A breakfast dish from calas with a spicy tomato sauce dip New Orleans consisting of a mixture of caldeirada de peixe Portugal A fish and/or caldeirada de peixe cooked rice. rather like a small thin-skinned calcium stearoyl-2-lactate A calcium salt calcium stearoyl-2-lactate orange. pepper and spices calciferol See vitamin D caldillo de congrio South America A fish calciferol caldillo de congrio calcionetti Italy Apple and almond fritters calcionetti soup from Chile made from the local fish. drained. in a very finely ground form as an acidity regulator and as a source of calcium in calabrese A variety of broccoli. See also E623 calcium disodium EDTA See E385 calcium disodium EDTA broccoli. 102 . precipitated chalk. and lime. Used savoury dishes. Also called calçots Catalonia A spring-season speciality calçots sweet flag of Tarragona. Citrofortunella microcarpa. and their stems. Requires vitamin caldo de gallina Spain Chicken broth caldo de gallina D for absorption. Also called American broccoli. calcium An essential element for health used calcium congrio caldo 1. See also callaloo soup calcium glutamate See E623 calcium glutamate calamar Spain Squid calamar calcium heptonate A food additive used as a calcium heptonate calamares en su tinta Spain Squid. Portugal. See dasheen leaves. stuffed calamares en su tinta and fried. okra. August 19. calcium formate The calcium salt of formic calcium formate Italian broccoli calaloo Caribbean A soup made from calaloo acid used in the same way as the acid. up to 4 calcium silicate See E552 calcium silicate cm diameter. shellfish stew similar to bouillabaisse.fm Page 102 Thursday. salt pork. especially manufactured oleracea (Italica Group). Panama orange stearoyl-2-lactate and with the same uses. Spain Hot 2.) calamari calcium lactate See E327 calcium lactate calamaro Italy Squid calamaro calcium malate See E352 calcium malate calamars a la romana Catalonia Fried squid calamars a la romana calcium phytate A sequestering agent used calcium phytate rings served as tapas in wine calamento Spain Catmint calamento calcium polyphosphate See E544 calcium polyphosphate calaminta Spain Catmint calaminta calcium saccharin The calcium salt of calcium saccharin calamondin A small mandarin and kumquat calamondin saccharin used as saccharin hybrid. also E238 calcium gluconate See E578 calcium gluconate etc. Used for marmalade and pickles. Available from milk caldo de perro gaditano Spain A fish stew caldo de perro gaditano products. See also E263 calcium carbonate A natural mineral source calcium carbonate found in Spain and popular in the Carribean. Spain A caldo in the formation of bones and for the transmission of nerve impulses as well as in clear soup or broth caldo de carne Portugal Meat stock caldo de carne other metabolic processes. See also E170 immature compact central flower heads. mostly in liqueurs. originally from bread in the UK. spices and sugar. served with a sauce made from firming agent and sequestering agent in their ink prepared food and vegetables calcium hydrogen malate See E352 calcium hydrogen malate calamaretti Italy Small squid calamaretti calcium hydroxide See E529 calcium hydroxide calamari Italy Squid (pl. and calcium dihydrogen di-L-glutamate See calcium dihydrogen di-L-glutamate young side shoots are harvested in summer and cooked as a vegetable. calamus See also E482 whose roots used to be candied. Italy. pulses and cereals as well as from inorganic sources such as hard water. Calcagno Italy A hard ewes’ milk cheese aged caldereta Spain A thick fish stew Calcagno caldereta for at least 6 months and moulded in wicker caldereta asturiana Spain Fish stewed with caldereta asturiana baskets so that it has an uneven rind onions. consisting of green-leek-sized Calamus rotang Botanical name Rattan palm onions. calcium chloride See E509 calcium chloride about 10 cm across. Used as a calcium sulphate See E516 calcium sulphate flavouring. crabmeat. added to fried onions and garlic.

potatoes. okra. calipash with potatoes. principally used of young cows or beef cattle (NOTE: The plural is calves. gelatinous. a stew made with dasheen ingredients well mixed and the half-whipped leaves. It too has Californian mussel United States A mussel.Food. 1 kg of water by 1°C. ham. caster sugar. See also Armada 2. calendola Italy Marigold calendola callilu callaloo soup Caribbean A soup made from callaloo soup caléndula Spain Marigold caléndula Calendula officinalis Botanical name dasheen leaves. Beestings Californian chilli United States Anaheim Californian chilli calrose rice A type of slightly glutinous white calrose rice chilli rice with a higher starch content than normal Californian halibut A sinistral flatfish. It has a floury texture and California pepper United States Anaheim California pepper an agreeable flavour and may be eaten raw. made cooked meat dishes.) with chick peas calmar France Squid and flying squid.fm Page 103 Thursday. Trapa natans. calf’s head The head of a calf usually boiled calf’s head content of foods. the first four spite of its name. olive oil and finely shredded green Portuguese cabbage. a calmar calf’s foot The foot of the calf which when calf’s foot boiled is a useful source of gelatine for aspic speciality of Aix en Provence and other jellies or to give body to a stew Calocarpum mammosum Botanical name calf’s foot jelly The jelly made by boiling a calf’s foot jelly Sapote calf’s foot with aromatic vegetables and Calocarpum viride Botanical name Green herbs. 2004 7:22 PM caltrops water. turnips and onions. Used caldo verde Portugal Potato and cabbage caldo verde fresh. okra. sharp-tasting calostro bush cheese. Californian mussel been used as a food source since Neolithic Mytilus californianus. chilli roasted or boiled like a chestnut. Californian halibut making it easier to eat with chopsticks Paralichthys californicus. sapote calorie The outdated measure of the energy calorie Once thought to be beneficial for invalids. Served in a bowl and garlic with meat or crab. lemon juice. garlic and paprika undulatus. A semi-hard. callau. The national soup of Portugal. onions cream whisked in. crabmeat. usually served in a stew callos herbivores. brandy and cream (1:1:1:1:4). seasoning and Seville orange juice California roll United States A cone of nori. food is because of the danger of infection from brain usually stored as fat). salt pork. tomatoes. calipash The fatty. straining and clarifying then cooling. a similar fish to North Atlantic caldo gallego Spain A thin stew or soup of caldo gallego whiting Calimyrna fig United States A small sweet Calimyrna fig beans. edible lining of the upper shell of a turtle calissons France Lozenge-shaped almond calissons Caledonian cream Scotland An excellent Caledonian cream dessert made from finely minced Dundee biscuits or confections callaloo 1. in fruit salads and chutney and in soup. spices. all cooked in decorated with some pieces of peel from the coconut milk and flavoured with herbs and marmalade. found along the west times and is still grown and eaten in central coast and very similar to the common mussel Europe and Asia. calaloo. California roll and cooked until tender filled with sushi rice and pieces of crab meat caldo de pescado Spain Fish soup caldo de pescado and avocado pear California whiting United States Merluccius California whiting caldo de pimentón Spain A fish stew with caldo de pimentón potatoes. or kilocalorie used in nutrition has 1000 times the value of the calorie (small c) used calf’s tongue The tongue of a calf usually calf’s tongue in science and is the energy required to heat boiled. See amaranth 1 2. beef. The Calorie (capital C) tissue. cabbage. Also called 103 . Marigold onions. Also called kallaloo. chicken. callilu See callaloo callau calf The young of some of the larger calf callos Spain Tripe. See also joule calorific value The amount of heat produced calorific value cooled. August 19. Not parlance to estimate the fattening potentiality generally available during the BSE scare of food (since if not used for energy. Caribbean In callaloo marmalade. from Galicia nutty-flavoured fig with an amber skin. tomatoes. aubergines. related to the brill caltrops A very similar fruit to water caltrop of caltrops and turbot but not to the halibut the related species. demoulded and sliced when 1 g (small calorie) or 1 kg (large Calorie caliente Spain Hot caliente or kilocalorie) of food is completely burned or California bonito Skipjack tuna California bonito metabolized to carbon dioxide and water by California dry chilli United States A long red California dry chilli oxygen chilli pepper that has been left to dry on the calostro Spain 1. dull-green. garlic and sometimes coconut callau. still used in popular and the flesh used for brawn or pies. skinned and then either eaten hot or pressed in a mould with a setting jelly.

g. The fat in the milk is very finely dispersed and cream cannot be Canadian Cheddar A Cheddar-type cheese Canadian Cheddar separated from it. to regions with either one hump. C. moulded in wicker baskets and eaten within capers and cheese. vomiting and fever cream Campylobacter jejuni A food-poisoning Cambridge cheese York cheese Cambridge cheese bacteria found in chicken and milk which is Cambridge sauce England A processed Cambridge sauce a major cause of gastroenteritis. alla Camargue red rice A natural hybrid between Camargue red rice camp coffee A liquid extract of coffee and camp coffee short-grain rice and the wild red rice of the Camargue discovered in 1980. bactrianus. Served with cold meat. blue-veined Cambazola mushrooms. ‘of the field’. Used of eggs. made in Canada 104 . the fish ca mang camoscio Italy Chamois. cá ma-cá-ren Vietnam Mackerel cá ma-cá-ren (NOTE: Literally ‘in a shirt’. Camerano Naples) or with onions. rather like a large pizza. calves’ liver A golden brown. used steel or aluminium can by heating after both as a draught animal and as a source of sealing to cook and sterilize the contents Canadian bacon See Canadian-style bacon Canadian bacon meat and milk. cayenne can United States Any metal container used can pepper. to To preserve food in a sealed. camicia. one day of draining and salting Baked in the oven or if small sometimes camicia.) from full cream cows’ milk. anchovy incubation period is 2 to 10 days and the fillets. a small goat-like camoscio camarão Portugal Common prawn camarão mammal. etc. much used for flavouring which forms a white fungus on the rind. mustard. formed into a pocket and d’Origine status filled with cheese or salami and cheese (in Camerano Spain A soft goats’ milk cheese. in Italy 1. wheel- Camembert water chestnut. Used of e. or two.fm Page 104 Thursday. (NOTE: Literally German cheese with a white Camembert. made from ewes’ milk and flavoured with usually marinated and stewed camotes Philippines. asparagus. tin-plated can. which is chives. E212. Originating in Normandy but now widely grilled or fried produced. hermetically camel A large domesticated animal from arid camel sealed if used for preservation can. but the meat is eaten in Italy. Poached. It has the red chicory once used as an instant coffee campden tablets A mixture of sodium campden tablets colour and subtle taste of its wild parent but does not shed its grain on ripening. metabisulphite. delicately flavoured kidney of young cattle. chervil and duration of the often severe illness. dry-salted to 3% cá luôc Vietnam Boiled fish cá luôc salt. campo. Used of potatoes. ground mace. ca mu cham Vietnam Garoupa. olives. creamy cheese Camargue its leather.camembertii. half of calves’ kidneys Light coloured. 2004 7:22 PM cá luôc Jesuit’s nut (NOTE: It also is often called a Camembert France A soft. Spain Sweet potatoes camotes fresh thyme and bay campagnola. smooth and calves’ liver Camembert de Normandie France The Camembert de Normandie delicate liver much used in Italian cooking. Contains 57% water. made into a thick emulsion sauce flu-like with abdominal pain and fever with oil and vinegar and finished with followed by diarrhoea. and potassium camarón Spain Common prawn camarón benzoate. ca muc Cambodia Cuttlefish ca muc chopped parsley. distilling cider. the fish ca mu cham Cambridge sausage England A lean pork Cambridge sausage cá muoi Vietnam Salt fish cá muoi frying sausage flavoured with sage. tender and calves’ kidneys which is hydrolysed by the fungus. in fried. is 5 to 10 days.) type rind Campylobacter A genus of food-poisoning Cambridge bronze Bronze turkey Cambridge bronze bacteria found in raw meat and poultry Cambridge burnt cream England Burnt Cambridge burnt cream which cause diarrhoea. soft. di Cambazola A dull. fat. tarragon. capers. August 19. E223. The mixture of hard-boiled egg yolks. surface-ripened for 10 to 14 days with calvados France An alcoholic spirit made by calvados Penicillium candidum and P. small. famous for Camargue France A soft. white bread dough. 2. used as a food and wine preservative camaroon Philippines Large shrimp or prawn camaroon campo. traditional Camembert cheese from Requires very little cooking. 21% fat and 20% protein. Also called calzuncieddi Baked in their jackets. Rupicapra rupicapra. Normandy made with unpasteurized milk calzone Italy A yeasted. nutmeg and seasoning for keeping or preserving food.Food. Camelus dromedarius. alla Italy Country-style campagnola. anchovies.) ca mang Vietnam Bangus. but it is not the canned water shaped cheese about 250 g in weight made chestnut familiar in the West. calzone and specially licensed with Appellation rolled out thinly. then dishes from Normandy wrapped in paper and boxed. di Italy Wild.

fm Page 105 Thursday. Served at buffets. to To examine eggs in front of an candle. Garnished with wedges make candles) of sweet orange and watercress. used as a canard à l’orange France Duck with orange. Used as a confectionery item and for normal in the curing liquid decoration. 40 min. Pecorino canestrato. France Small biscuits or canapé with sugar syrup.e. à la matured in a wicker basket to give it a (Brittany) style. It Roast mallard (200°C. usually filled Cinnamon (NOTE: Cinnamon is the most with a stuffing made from its own liver. cane France A female duck cane canardeau France A duckling (slightly older canardeau canel Caribbean Cinnamon canel than a caneton) canela Central America. candied peel of stuffed cannelloni. Sweet canch mexicana canestrelli containing chopped onions and tomatoes scallop-shaped pastries from the northwest 105 . The kernel is removed by charring seasoned and flavoured. dried and candied canapé England.). pulp removed. Pecorino. 2004 7:22 PM canestrelli Canadian plaice See American plaice sweated in butter. Also called canard rouennais à tree. canard à l’orange thickening agent in Malaysian cooking. Sometimes flambéed candlenut The macadamia-shaped nut of a candlenut with brandy. then dried so that the surface Canadian-style bacon A quick-cured mild Canadian-style bacon is covered with crystalline sugar unlike glacé bacon with more sugar and less salt than fruit. rice. Also called crystallized fruit. a third to a half of canelons a la barcalonesa Catalonia canelons a la barcalonesa the milk with Madeira. confectionery item but more usually cocktail parties and with drinks. grown in la presse Southeast Asia. shaped like a small banana with crushing in a press the remainder of the ivory coloured skin carcass less the legs. (NOTE: chopped and used in cakes. Spain canela canard rouennais France A specially bred canard rouennais duck from the Rouen district. red wine. canditi Italy Candied fruit canditi Literally ‘couch or settee’. Usually candied in the pieces of toast covered with various savoury country where used. made from defatted pan residues.) or widgeon must be cooked before consumption to or teal (220°C. served with sauce the outer shell so that it can be cracked. canard sauvage mallard duck canellini Italy A generic name for all types of canellini Canary pudding England A basic steamed Canary pudding white beans pudding mixture with half the flour replaced canelones Spain Minced meat canelones with fresh breadcrumbs.Food. canalons a la barcalonesa Catalonia A type canalons a la barcalonesa preserved fruit candied peel Citrons. to canard à la presse France Breasts of lightly intense light to see if they are fresh and to canard à la presse roasted (20 minutes) Rouen duck sliced and assess their quality warmed at the table in a mixture of brandy candle fruit A North African variety of candle fruit and the blood and juices obtained by aubergine. When ground. August 19. Siciliano canch mexicana Mexico A chicken broth canestrelli Italy 1. prawns and Incanestrato. i. 25 min. etc. Small scallops 2. and flavoured with grated lemon zest Cannelloni stuffed with a cooked chicken Canavalia ensiformis Botanical name Jack liver and pork meat filling canesca Italy A variety of shark canesca bean Canavalia gladiata Botanical name Sword Canestrato Italy A semi-hard scalded-curd Canestrato bean Sicilian cheese made from ewes’ milk and cancalaise. diced chicken meat Canadian plaice Canadian service A variation on English Canadian service and chopped mint candied fruit Pieces of fruit soaked in a heavy candied fruit service in which the host or hostess apportions the food on a plate and passes it sugar syrup until all the water is replaced to a guest with the syrup. oysters rigato. with a fish sauce made distinctive surface pattern. previously detoxify it. important spice used in Portugal. Aleurites moluccana.) canard France Duck canard candle. halved.) canela em pau Portugal Cinnamon quill canela em pau roasted and served with a red wine sauce canard rouennais à la presse France See canard rouennais à la presse canelle knife A small knife shaped so that canelle knife canard à la presse thin narrow strips of skin may be cut from the canard sauvage France Wild duck. à la France In the Cancale cancalaise. cucumbers. See also canelons a la barcalonesa immersed in brine or sea water for 1 month caña medular Spain Marrow bone caña medular to ferment then washed. Also called from white wine with mussels. usually skin of citrus fruit. Sometimes used as a items and decorated. (NOTE: So called because the nuts were once stock and Seville orange juice thickened with ground to a paste with copra and cotton to fécule or arrowroot. Portugal.

See also liquid principle types in Europe are the charentais. United States Musk melon canneberge France A cranberry canneberge canterellen Netherlands Chanterelle canterellen canned food Food preserved in cans or tins canned food mushrooms cannella Italy Cinnamon cannella canthaxanthin See E161(g) canthaxanthin cannelle France Cinnamon cannelle Cantonese cooking The style of cooking from Cantonese cooking cannellino bean A variety of haricot bean. southeast China. cangrejo moruno cheese made from cows’ milk and matured Eriphia verrucosa. sweet-and- Italy. measure. 10. Also called fazolia bean sour dishes. 26% fat and Pucheria campechiana. mollusc cannolichio excised. tops from sealed cans of food served with a sauce made with juices canotière. and the sieved liver. mushrooms and white wine caneton rouennais France A specially bred caneton rouennais canotière. 295 ml. very sweet and buffet. no. 300. and steamed sweet and savoury cannelloni Italy Large squares of thin pasta cannelloni delicacies known as dim sum Cantonese onion Chinese chive Cantonese onion which are first poached. 826 ml. à la pressed from the carcass. Salers sweet flesh. panéed and grilled can opener An implement for removing the can opener and all. liver chocolate cream or similar less the gall bladder returned to the cavity. and individual fruits weigh up to ml. mint and lemon cantaloup England.Food. Also called rock measure. cup measure. freshwater fish cooked with shallots. canja cheese shreds of chicken breast. 236 ml. Cucumis melo. Cantalon France A smaller version of Cantal Cantalon canja Portugal A clear chicken soup with rice. A variety of sweet cantaloupe melon chicken livers and rice melon. including stir-frying of meat cannellino bean Phaseolus vulgaris. Used in fruit salads. market ogen. August 19. tiger and sweetheart. then rolled around a cantucci Italy Small hard. filled cane syrup cannelon juice from sugar cane used in place of with meat. sauce duckling from the Rouen district. sauce France The lightly salted canotière. 2004 7:22 PM cane syrup cane syrup United States The concentrated cannelon France A small puff pastry roll. Traditionally with cheese and baked in the oven dunked in Vin (or Vino) Santo. no. 1375 ml the stalk end under gentle pressure. dry measure. wing removed. The rind is grey with red Mediterranean and used particularly in the streaks and has a powdery surface. simmered 5 minutes. with a thin glossy 23% protein. creamy and slightly Fourme de Salers. shallots i.fm Page 106 Thursday. custard. 2. volume measure melon 2. covered in a sauce. no. canotière. volume measure. duck strangled.e. picnic. full of bite and has a nutty canh ga Vietnam Chicken wing canh ga flavour. à la France In the boatman’s style. central Italy. fish. 2830 to 3060 ml. Legs removed and thigh bones cannolichio Italy Razor shell. cannolicchi Italy Short and fairly thick tubes cannolicchi spit-roasted for 15 to 30 minutes and of pasta used in soups. slightly larger than and vegetables with the addition of corn normal. no. thickened with beurre to be served cold manié. sweet biscuits cantucci stuffing to form tubes which are placed in a dish. developed in can measure United States North American can measure Cantelupo. 413 fragrant. whipped cream. no. France Cantaloupe cantaloup juice melon canja de galinha Portugal Chicken broth with canja de galinha cantaloupe melon 1. red wine. 472 ml. grilled and canola Rapeseed canola salted. The and no. brushed with butter. It is ripe when there is a slight give at ml. 590 750 g. 1 tall and no. Contains 44% water. now extensively grown and used in flour-thickened chicken stock. poultry or game golden syrup or molasses cannocchia Italy Mantis shrimp cannocchia caneton France A small duck or duckling cannoli Italy Horn-shaped pastries filled with caneton cannoli caneton à la rouennaise France A Rouen caneton à la rouennaise cream cheese. 21/2. It has been made for at least 2000 years and is protected by an Appellation canistel United States An egg-shaped fruit. found in the from 3 to 5 months. 303. generally cooking liquor from poached freshwater fish pot-roasted or roasted but may be braised if reduced by two thirds. possible gratinated containing almond pieces. They are approximately: the flesh is orange-yellow. It has a grey-green recipes sometimes use USA can sizes as a rough skin with deep longitudinal grooves. Also called ave maria skinned. Also called Fourme de Cantal. plucked whilst warm. 3 cylinder. skin and a yellowish. strained and cangrejo Spain Crab cangrejo finished with butter and a little cayenne cangrejo de mar Spain Shore crab cangrejo de mar pepper cangrejo de rio Spain Freshwater crayfish Cantal France A large (up to 50 kg) semi-hard cangrejo de rio Cantal cangrejo moruno Spain A small furry crab. canistel d’Origine. and the paella of the Balearic islands paste is firm. a rich sherry- 106 . together with the sliced breast.

Lates capitaine cao gu China Straw mushroom cao gu niloticus. See cappone in galera Italy A salad of anchovies cappone in galera also câpres. which is prized throughout Africa cao mei China See strawberry cao mei for its eating qualities. mbuta cape gooseberry A cherry-sized. capers and Mallotus villosus. Espresso coffee mixed cappuccino capilotade France Boned-out leftovers of capilotade with milk that has been boiled and foamed chicken or game birds sliced and reheated in by steam injection. northern Russia shape of a three cornered hat. and cooked pork shank.Food. It is greenish on top and bread. rolled in ground It is loosely enclosed in a segmented. yellow- cape gooseberry capitone Italy Conger eel capitone fleshed. August 19. Usually grilled or fried and caparon Italy Shellfish caparon served with hot sauce. the fish cappone capers. cappalletti Italy Small ravioli made in the cappalletti common in Scandinavia. slightly sour fruit of a plant Physalis caplin See capelin caplin peruviana originally from Peru but now capocollo Italy Boned out. which is pickled in brine for use in shellfish generally sauces and on pizzas. capirotada Mexico Bread pudding capirotada Aythya valisineria. It is found in the Nile. goldenberry intact bird capelan See capelin capelan caponata Italy A salad of fried aubergines and caponata capelin United States A medium oily fish. In season 1st October to 31st Capparis inermis Botanical name Caper January. served with boiled leg of mutton. Also called capelan. caper mayonnaise cappello Italy Hat. etc. sauce aux and capers capillaire commun France Maidenhair fern capillaire commun capponi Italy Small red mullet capponi capillaire syrup A thick mucilaginous liquid capillaire syrup cappon magro Italy A mixed salad of cooked cappon magro extracted from the maidenhead fern and vegetables. Lake Victoria and the Congo and capão Portugal Capon capão Niger rivers. en canvas back United States A wild duck. Tetrao capercaillie cappa liscia Italy Venus shell clam cappa liscia urogallus. Lake Chad. fish. Capon 2. Nasturtium leaves 107 . garnished with chopped or cocoa 2. Also called physalis. spineless variety called capercailzie.fm Page 107 Thursday. capelin onions with tomatoes. wood grouse Capparis spinosa Botanical name Caper capercailze See capercaillie capercailze bush. Also called parsley and accompanied by heart-shaped cantuccini croûtons cantuccini Italy Cantucci capilotade. 2004 7:22 PM cappuccino like wine from Tuscany. capellini Italy A very thin spaghetti capellini caponatine Italy A salad of pickled vegetables caponatine capelvenere Italy Maidenhead fern capone gallinella Italy Tub gurnard capelvenere capone gallinella caper The flower bud of a small capozzella Italy Roasted lamb’s head caper capozzella Mediterranean bush. en France In crumbs. similar to smelt and up to olives served on a large dry biscuit or toasted 25 cm in length. anchovies. spices and pepper and served in thin slices fawn husk which looks like a Chinese capon A castrated male domestic fowl which capon lantern. various cappa inermis. Colombia and South Africa. Capparis spinosa or C. mussel.g. canvas back to a pulp or to bits. Gurnard. anchovies. squashed cantuccini capilotade. cured capocollo grown in Egypt.g. papery. cappa Italy Razor shell. usually and the alps and recently reintroduced to stuffed with a mousseline of fish or shellfish Scotland. Also bush. skinned. vinegar mixed with mayonnaise e. caper sauce A velouté sauce made from capperi Italy Capers caper sauce capperi mutton stock flavoured with chopped cappone Italy 1. e. pies or boned-out hams. Used in fruit salads and for grows larger and is more tender than the decoration. hanging time 7 to 14 days. caplin vinegar and the whole mixture may be capelli d’angelo Italy Angel’s hair capelli d’angelo reduced to a thick chutney-like consistency. either conical or like an Italian priest’s. capeado Spain Battered and deep-fried capeado Also called Nile perch. cappa ai ferri Italy Grilled scallops cappa ai ferri capercaillie A large game bird. about the size of a turkey. Other fruits and vegetables may be white underneath and found in the North included together with some sugar and Atlantic. Used of foods shaped like cappello chopped sweet red peppers and tarragon a hat. lobster and flavoured with orange flower water or other garlic-flavoured rusks capillari Italy Tiny eels capillari cappuccino Italy 1. pili-pili sauce. spiny variety caperizzoli Italy Molluscs caperizzoli cappelle di fungo Italy Mushroom caps cappelle di fungo caper mayonnaise Chopped capers. Used of a cake. nutmeg mushrooms. served with a sprinkling sauce italienne with some sweated sliced of ground spice such as cinnamon. with a distinctly flavoured flesh due to its diet of wild celery shoots capitaine Central Africa The Nile perch.

young goat capretto caracoles Spain Snails caracoles caprice. a Italy Round. lime juice and oil with salt and pepper.fm Page 108 Thursday.Food.) caquelon Switzerland A wide-based pot with a caquelon cappucina Italy Lettuce cappucina short stubby handle to one side in which capra Italy 1. caprino semicotto Italy A hard scalded-curd caprino semicotto carajay Philippines Wok carajay goats’ milk cheese from Sardinia made in a carambola The fruit of a small evergreen tree. yellow or red sweet peppers to caramel custard England Crème caramel caramel custard the very hot chilli and cayenne peppers. roasting or Capsicum annuum Longum Group Botanical grilling sugar-containing foods. A freshwater lake fish capra cheese fondue is prepared and kept hot and similar to trout molten over a spirit lamp or candle carabasso arrebossat Catalonia Deep-fried carabasso arrebossat capra di mare Italy Spider crab capra di mare câpre France Caper câpre battered courgettes. carambola drum shape. poaching it in a little light syrup. They range caramel cream Crème caramel caramel cream from green. It can also capsaicin The hot flavouring component of capsaicin be used for jam and chutney. sauce aux France Butter sauce with câpres. not caramelize. made from unpasteurized goats’ milk and parsley and finely chopped garlic marinated ripened for 3 months in vinegar. caramelized potatoes See brunede kartofler caramelized potatoes name Chilli peppers Capsicum frutescens caramella Italy Caramel caramella Botanical name Cayenne peppers caramellato Italy Caramelized. Caramelizing Capsicum annuum Grossum Group is responsible for some of the brown colour Botanical name Sweet peppers developed by baking. to to be confused with the spice pepper Piper nigrum. cayenne pepper heating to around 180–185°C. Used for colouring. fish As fish Saint Germain. chives. caprino di pasta cruda Italy A soft cheese caprino di pasta cruda Caribbean cilantro. candied or caramellato capsorubin See capsanthin capsorubin glazed capuchina Spain Nasturtium caramelo Spain Caramel capuchina caramelo 108 . bitter gourds boiled in salt cast in cylinders water drained and seeds removed and the caprini Italy Small goats’ milk cheeses caprini flesh thinly sliced. sweet and aromatic esterified is a constituent of goats’ milk fat. sauce aux arrebossat carabinero Spain A large king prawn. See also carbasó câpres. See also sweet pepper. bulbous or conical shape used to serve wine Caprice des Dieux France An oval-shaped. Averrhoa carambola. as in round lettuce capucine France Nasturtium cappuccio. to To cause sugars to break caramelize. when cut across its axis. finely chopped onions. Used with fish etc. Served with boiled fish. a cappuccio. from Southeast Asia capriolo Italy Deer.) which are relatives of the tomato. (NOTE: In capsicum The general name for the hollow capsicum its darker form it is the permitted food seed pods of plants of the genus Capsicum colouring E150. chilli down into brown flavoured compounds by peppers. frying. has the appearance of a five-pointed star. France The golden-brown caramel food colouring obtained from paprika. Also distinctly flavoured compound formed when called capsorubin. 2004 7:22 PM cappuccio. August 19. See also E160(c) sugar is heated to 182°C. Served with Robert sauce. See carabinero the addition of 120 g of capers per litre at the last moment. When liberated by The flavour and colour are improved by oxidation it has a rancid goaty smell. dry- salted and ripened for at least 3 months. Capsella bursa-pastoris Botanical name as an ingredient in its own right and to flavour Shepherd’s purse the confectionery called caramel. soft cheese from the Champagne (with a wide-flared top and a handle) at region made from cows’ milk with added meals cream and sold in a small box caraili sauce Caribbean A hot sauce from St caraili sauce capricorn England A goats’ milk cheese from Vincent made from chilli peppers deseeded capricorn Somerset with a relatively mild flavour and and finely sliced. also crevette rouge caracóis Portugal Snails caracóis capretto Italy Kid. sliced raw carrot. The cheese is brined. Also called star chilli peppers and cayenne peppers fruit capsanthin A peppery flavouring and pink capsanthin caramel England. a capucine (NOTE: Literally ‘like a hood or cap’. flavour and it is often used for decoration. Goat 2. but caprice. The crisp caprylic acid A fatty acid which when caprylic acid yellow flesh has an acid. butter fat and coconut oil. roebuck capriolo which. fish caracol gris Spain Winkle caracol gris topped with a lengthways slice of banana passed through seasoned flour and shallow. carafe An open-topped glass container with a carafe fried. or water (with a narrow-flared top) or coffee Caprice des Dieux mild.

often a sweet aromatic flavour. 2004 7:22 PM cardamine caramel sauce England A hot sauce made carbonara Italy The sauce or dressing used caramel sauce carbonara with caramel. water and butter (3:2:2). Italy. onions. beer. on a steel tray. thickened with slices of bread coated in French mustard (NOTE: So called because of caraway mint Sprouted caraway seeds used caraway mint its dark (‘carbonated’) colour. onions and garlic by combustion or by cellular processes in the body. Used to flavour rye shaped like a steel and used in the same bread. (monosaccharides) or chains of repeated carcass The body of a slaughtered animal. Cardamine pratensis Botanical name Lady’s carbonado pears. with spaghetti alla carbonara whisked together carbonata Italy A dish from the northwest of carbonata caramel stage See sugar cooking beef or salt beef stewed in red wine. The young leaves may be used in salads and soups and the roots can be made from beef. Also called dioxide has been dissolved. carcass sugar units (disaccharides. tortoises or turtles carbon used as a food colouring. Carvum carvi. Also called carapau Portugal A small seawater fish carapau vegetable carbon. dietary fibre in oil with herbs carciofini Italy Artichoke hearts carciofini carbonade France Meat grilled over charcoal carbonade carciofo Italy Artichoke carciofo but now often used of very dark-coloured braised beef. They are all with the exception of cellulose and a and dressed chicken after the legs. papa seca. Cut into 3 absorbable monosaccharides either by acids pieces for chicken sauté so as to add flavour and enzymes in the gastric juices or by the to the pan residues or used for stock. tomatoes. grosse crevette stored under pressure. or when chemical raising agents are caraque A form of flaked chocolate made by caraque heated or react in water. e. The gas is released caramujo Spain Winkle caramujo when the pressure is reduced or when the cá rán Vietnam Fried fish cá rán water is warmed up on contact with the caranguejo Portugal Crab caranguejo mouth. The polysaccharides carcasse France A carcass. breasts few starches broken down in the gut into and wings have been removed. See also carbonade caraway The plant from which caraway seeds caraway carbonnade à la flamande Belgium A stew carbonnade à la flamande are obtained. etc. Often caramel stage caramote France A transverse-striped king caramote served with polenta. to prawn. Spain Lady’s smock cardamine carbonado Argentina Beef stew with apples. Also called soda water. trisaccharides prepared for use as meat and polysaccharides). allowing it to set and cool. Also called carbonnade carciofo alla giudea Italy Jerusalem carciofo alla giudea carbonade of beef See carbonnade à la artichoke carbonade of beef flamande cardamine France. Used for sharpening knives. Sometimes crevette royale. See also E290 then removing it with a scraper as though carbonnade France Charcoal-grilled meat or carbonnade stripping paint beef braised dark brown. It is also in human food which are simple sugars used as wallpaper paste. carbasó arrebossat Catalonia Deep-fried carbasó arrebossat carboxymethyl cellulose A non-nutritive carboxymethyl cellulose battered courgettes cellulose derivative used for thickening and carbohydrates The principal energy sources carbohydrates stabilizing ice cream and jellies. Penaeus kerathurus. cellulose. cakes. carciofi alla romana Italy Artichokes boiled carciofi alla romana action of microorganisms.fm Page 109 Thursday. cheese and other foods and is way. The gas is coating a thin layer of chocolate on marble or responsible for the raising of bread. Causes more wear than a conventional the principal flavouring in Kümmel liqueur. garlic and dark cooked as a vegetable. mineral water carbon black A very finely divided form of carbon black carapace The hard upper shell of carapace crustaceans. See also E153 carbon dioxide The gas produced when the carbon dioxide between a sardine and smelt in size carapulca South America A Peruvian stew carapulca carbon in foods is oxidized either by the made from meat. action of yeasts and other microorganisms. See also monosaccharide.g. August 19. tomatoes and onions smock 109 . cakes. steel. It is considered to be the finest carbonated water Water in which carbon carbonated water crustacean flesh in the world.) as a herb in Vietnamese cooking carborundum stone A hard stone made from carborundum stone caraway seeds The small brown seeds of a caraway seeds finely powdered silicon carbide fused biennial European plant. with together. of chicken carcasse have many repeated sugar units and are carcass of chicken The remains of plucked carcass of chicken starches or various types of cellulose. It is brown with reddish tints in a liquid as in the production of soft drinks becoming pink when cooked and is up to 22 or some sparkling wines cm long. potatoes. carbonate. from the Mediterranean. to To dissolve carbon dioxide gas carbonate.Food.

Also called azorubine cardone Italy A cardoon cardone carn Catalonia Meat carn cardoni United States A thistle-like plant cardoni cârnăcior Romania A grilling sausage made cârnăcior resembling celery with an artichoke flavour.Food. a synthetic red food carmoisine cardon France A cardoon cardon colouring. Chinese tree cardamom. potato croquettes and onion rings carne asada a la parilla Spain Boiled meat carne asada a la parilla cargo rice A dark rice which has only been cargo rice carne asada al horno Spain Baked or carne asada al horno dehusked. From Northumberland. minutes. à la France In the Carmargue carmarguaise. à la Mediterranean. Spain Cardamom cardamomo sweetened with brown sugar and possibly a little rum. pig’s blood. a well-rubbed mixture of pinky-red colour of food by analogy with the hard-boiled yolk of egg. e. cari France. Portugal. roasted meat 110 . cardamon. seasoning and marjoram. garlic. consisting of green or bleached banane pods (5 to 10 mm long) containing loose Caribbean black pudding Caribbean An Caribbean black pudding black seeds with an aromatic flavour and exotic black pudding made with chopped smell. palm carnauba wax The wax from the Brazilian carnauba wax cardo silvestre Spain Cardoon cardo silvestre Carême. orange peel.e. herbs and wine or cardinal suppe Norway A cream soup cardinal suppe brandy containing chopped ham and noodles carmine See cochineal carmine cardine France Megrim. with ground lamb. vitamins. protein. Cardamom is used to flavour coffee in the packed into hog casings leaving room for Middle East as well as being common in expansion. Antonin palm used in the food industry as a glazing French chef who worked for George IV. cooked for a further 30 Young cardamom leaves are used as a food minutes and served hot wrapping and to flavour food in Southeast caribou Moose caribou Asian cuisines. sauce all finished with slightly whipped double on lobster and truffles. agent in sugar and chocolate confectionery. fried in butter and cardamomo Italy. pricked. Also called carlins England Soaked and boiled pigeon carlins cardamon. Cheap cardamom Carica papaya Botanical name The papaya substitutes are Nepal cardamom. and used in pickles and chutneys. Napoleon and Czar Alexander amongst See also E903 carne Italy. Spain Curry cardamom cari Elettaria cardamomum. belonging to the Caribbean banana bread Caribbean Pain fig Caribbean banana bread ginger family. raw yolk of egg. Antonin (1784 – 1833) A famous Carême. cooked with tomatoes. carne carne others. Javanese winged cardamom caril Portugal Curry powder caril and Ethiopian cardamom. which can grow to a extremely absorbent height of 2 or more metres. i. de porco is pork in Portuguese. ‘La Grande Cuisine’. Also called wax leaves. colour of a cardinal’s robes French mustard and vinegar whisked in and cardinal. carne di and developed the organization of the maiale is the same in Italian and so on carne a la castellana Spain Meat served with carne a la castellana brigade of chefs into specialities cargol Catalonia Snail cargol tomatoes. quality. grated black and their seeds are of a lower quality sweet potato or boiled rice. with an edible starchy root. cardamum cardamome France Cardamom cardamome peas which are drained. 2004 7:22 PM cardamom cardamom The dried fruit of a perennial bush. cooled. well mixed. rich in bran. originated the classic French repertoire of cooking. sweet red peppers. Also the vegetable. Larger pods are in general brown to spring onions. garlic and spices Used cooked or raw in salads. cardamum Cardamom cardamon Carlsbad prune A large dessert prune meant Carlsbad prune cardeau France A sardine cardeau to be eaten at the end of a meal cardi Italy A relative of the globe artichoke. butter. Spain Meat. olives. tied in circles. etc. simmered for 20 Indian. carnaroli riso The best superfino Italian carnaroli riso cardoon Scolymus cardunculus.fm Page 110 Thursday. served with fish cream cardinal fish The large red mullet of the cardinal fish carmarguaise. well rounded and the globe artichoke. the fish cardine carmoisine E122. sauce France A pink sauce based cardinal. The source of carnauba wax. roots and buds can also be used. The thick celery- carnauba A Brazilian palm. Considered to be the finest style.g. They need long slow cooking. a relative of cardoon risotto rice from Piedmont. Copernicia carnauba like stems are blanched whilst growing in the autumn to reduce bitterness and used as a cerifera. Eastern and Scandinavian cuisines. cardi Carlton salad dressing Pineapple juice Carlton salad dressing See also cardoon thickened with a sabayon whilst whisking cardinal France A term used to describe the cardinal vigorously. August 19.

herbs and stimulant-free confectionery and drinks. originates in the Alsace region of called locust bean France carob flour See carob powder carpeau France A young carp carob flour carpeau 111 . when cooked. Aix sponsa. Spain Carp carpa myalgic encephalopathy (ME. Spain Beef carne de vaca for puddings. ham. from the carp caviar United States Female carp roe. chopped almonds. Cyprinus carpio. boiled and served sliced with its carotenes Various yellow/orange pigments in carotenes puréed cooking liquor carrots and other yellow and green carne picada Portugal Chopped or minced carne picada vegetables and fruit. shot for the table. variously coloured. connected with the medical condition carpa Italy.Food. Italian-style risotto and as a carne de veado Portugal Venison carne de veado staple carbohydrate in China and Japan. The carne de venado Spain Venison carne de venado seed was originally introduced into the USA carne de vinha de alhos Portugal Pickled carne de vinha de alhos from Italy by Thomas Jefferson.) thin and served with a mustard sauce or oil carob The fruit of a leguminous evergreen carob and lemon juice tree. harvested at 30 – 60 cm long (1. August 19. which is plant and animal tissues and in particularly found worldwide both in the wild and high amounts in muscle. is sticky. purée de France Carrot soup carottes. A in fatty acid transport in muscle cells. Also carne de porco à algarvia Portugal Fried carne de porco à algarvia called wood duck Carolina rice A round short-grain rice from Carolina rice pork and clams carne de ternera Spain Veal carne de ternera South Carolina which. No vitamin function farmed. often filled with a savoury carne in umido Italy Stewed beef carne in umido stuffing as a hors d’oeuvres 2. similar to Montasio. St John’s bread Carolina duck United States A highly prized Carolina duck reduced to a thick paste. from Friuli carottes vichy France Vichy carrots carottes vichy carn i olla Catalonia The meat and vegetable carn i olla caroube France Carob caroube part of the traditional Catalan hotpot. a carne ensopada Brazil A pot roast of beef. Lycopene in tomatoes and beta- carne secca Italy The Tuscan name for bacon carne secca carotene in carrots are two well-known examples. A small eclair made from caroline seasoning choux pastry. similar fish to the North Atlantic whiting carne ensopada bacon. onions. The brown. carp caviar Mediterranean. See also escudella i carn d’olla carp A medium-oily. pork Carolina whiting United States Merluccius Carolina whiting carne di maiale Italy Pork carne di maiale americanus or Merluccius undulatus. but not as sticky as Italian rice. Chicken carneiro Portugal Mutton carneiro consommé with rice and chervil carom Ajowan carom carne lessa Italy Boiled beef carne lessa carne mechada Central America A stuffed carota Italy Carrot carne mechada carota beef roll. carp carnitine A chemical widely distributed in carnitine freshwater fish. Also called carotenoids. The pulp is dried carpe France Carp carpe and ground into a powder resembling and carpe à la juive France Baked carp stuffed carpe à la juive used as a substitute for cocoa and chocolate powder especially by those who required with raisins. chronic carpaccio Italy Raw fillet of beef. Ceratonia siliqua. used in place of cocoa carne de cordero Spain Lamb carne de cordero powder in cakes and drinks. (NOTE: common feast dish in Central Europe and It has been suggested that carnitine may be highly regarded in Asia. It is converted into the meat antioxidant vitamin A in the body and used carne picardo Spain Minced meat carne picardo as a permitted orange food colouring carnero Spain Mutton carnero E160(a). carnes frias Portugal Cold meats sliced and carnes frias provitamin A presented as in assiette anglaise carotenoids See carotenes carotenoids carne tritata Italy Minced meat carne tritata carotte France Carrot carotte Carnia Italy A semi-hard scalded-curd cows’ Carnia carottes. butter and caroline France 1. garlic. Also called carne de membrillo Spain Quince jelly. usually eaten with cheese wild duck.5 cm) contain an edible sweet pulp for caviar and hard inedible seeds. carne de membrillo carob flour. Used carne de vaca Portugal. ripe seed pods treated to resemble and used as a substitute (20 by 2. 2004 7:22 PM carpeau carne de boi Portugal Beef carob powder The powdered dried inner pulp carne de boi carob powder carne de cerdo Spain Pork carne de cerdo of the carob bean.5 – has been ascribed to it but it may be involved 2. purée de milk cheese.5 kg) but can grow much bigger. Also spices.fm Page 111 Thursday. sliced paper carpaccio fatigue syndrome).

skewered and grilled. usually carragheen Ireland. tubular root carrot to rest for 10 – 20 minutes to improve its vegetable from a biennial plant. common all over the world. carota. and sour cream. soft. Venerupis decussata. with dark brown with a sprinkling of roasted almond slivers radial markings and up to 8 cm in diameter. à la France Dishes prepared to order carte. United States A cake made carrot cake participation. carré de Bray creamy cows’ milk cheese from Normandy the body which is especially prominent sold on rush mats around joints. but originated in the UK carottes. Daucus texture for carving. Also called Irish moss. Served with oysters. The younger the animal. France An extract of the carragheen more expensive than a fixed menu (formule) seaweeds Chondrus crispus and Gigantina or a plat du jour stellata. self-service or at least with customer carrot cake 1. These are rinsed. 25% fat and cartoccio. then grilled. di recipes found in many countries containing casaba melon Winter melon casaba melon grated young raw carrots in part substitution casalinga Italy Home-made casalinga for or in addition to the flour 112 . Contains 52% water. à la carrageen See carragheen carrageen and individually priced on the menu. square. purée de when oysters were very cheap. with a Carya illionensis Botanical name The cream. Popular in Australia accompanied with croûtons. Spain Safflower cártamo carpione Italy Carp carpione carte France A menu in a restaurant carte carragahen Spain See carragheen carragahen carte. square. flour. Sometimes a vegetable. Used similar to table d’hôte in more prestigious in Jamaica as the basis of a punch called restaurants Irish moss. It is carré de l’est France A small. usually cheaper than the à la carte menu. kept damp and carte du jour France The menu of the day.Food. dried and used as a thickening agent. similar to various small clams marinated in vinegar with chopped onions carpet shell clam A white to light brown carpet shell clam and seasoning. bread. etc. of veal.cheese-based topping. Also called and North America. France A circle of cartouche carré de porc France The equivalent of the carré de porc best end of lamb cut from the front of the loin buttered greaseproof paper place over the of pork liquid contents in a dish to exclude air and to prevent a skin forming whilst it is cooking or carrelet France Plaice carrelet being kept hot carrello Italy A trolley of desserts or hors carrello Carum carvi Botanical name Caraway d’oeuvre brought to the table in a restaurant carve. 2004 7:22 PM carpet bag steak carpet bag steak A thick beef steak (sirloin or carrot soup Basic soup with carrots and a carpet bag steak carrot soup fillet) into which a pocket is cut and filled small amount of tomato purée. Served clam. to To cut slices of cooked meat from a carve. al Italy En papillote cartoccio. Also called fresa pistocco carpion France A type of trout carpion cártamo Italy. passion cake 2. Tapes decussatus. cows’ milk. Various cake casa. al 20% protein. Also called French carrots operation. carrageen. See also E407 carré France Best end (of lamb. sea moss. carruba Italy Carob carruba carpet shell A small European bivalve carpet shell carry France Curry carry mollusc. the softer and more gelatinous it is. Also called hickory tree which produces pecan nuts paradise cake. carte du jour bleached in the open air until creamy white. carré de veau) Safflower cartilage Dense elastic connective tissue in cartilage carré de Bray France A small. One of carvery A restaurant or section of a restaurant carvery the aromatic vegetables used for its flavour where roast or baked joints of meat or poultry but also eaten raw when young or cooked as are sliced to order and served. oil. hence the use of made in Lorraine and Champagne from calves’ feet in stews. carré carré Carthamus tinctorus Botanical name d’agneau.fm Page 112 Thursday. Meat that is roasted is usually left carrot An orange-coloured. cartouche England. to carrettes United States Small immature carrettes large joint for serving or any similar carrots. Italy Caraway seed carvi crushed pineapple. di Italy Home-made casa. sometimes carvi France. It is found around Britain and in the carta cinese Italy Rice paper carta cinese Mediterranean and can be eaten raw like an carta de musica Italy A paper-thin crisp carta de musica oyster. with a dark grey çarsi kebabi Turkey Cubes of lamb or mutton çarsi kebabi shell. sugar. with grated raw carrots. soft carré de l’est solubilized by long slow cooking and adds and rather salty Camembert-type cheese body to a cooking liquor. August 19. carthame France Safflower carthame pearl moss.

to To cook slowly a selection of casserole. 2.g. and the shells contain a skin irritant and are removed before casserole England. especially of pasta and sweetened Ricotta cheese. e. casia Spain Cassia casia etc. butter. en to enclose meat mixtures as in sausages. originally from South America and filling casser France To break. The leaves are also edible and do not unpasteurized milk contain toxic compounds and are cooked as cashew apple The fruit associated with the cashew apple a vegetable or used as a food wrapping. cashew nut. have been bred 113 . en France Cooked in a saucepan casserole. cassatedde di Ricotta A deep-fried. honeydew. with ice cream. August 19. casserole exporting the nuts. made nuts and glacé fruits. It may be curried. to casings. The casings The name given to all parts of the casings trade description for one-dish. bones. tomatoes and crescent-shaped pasty filled with chocolate truffles. from which various sweet melons. glass or earthenware dish with a tightly fitting cashew apple.. etc. blue-veined cheese made from sap. casserolette A small casserole dish in which casserolette cassaba The variety of melon. after cleaning and treatment. Cucumis melo cassaba inodorus. fruit of a tropical tree. puddings. Also called Neapolitan cascabel Mexico Chilli cascabel cascabel ice cream cassata alla siciliana Italy A many-layered cassata alla siciliana cascadura Caribbean A mud-dwelling fish cascadura much prized in Trinidad. the poison especially in Africa. Anacardium flute or baguette) lengthways.Food. Also called manioc. alla maniera di Italy In the style of cascia. The food is normally casow Philippines Cashew nut casow served from the casserole dish. with anchovies. the baking powder raised pastry for which is made with casein The main protein found in milk and in casein flour. yuca. cassatedde di Ricotta cascia. casse-croûte France A sandwich made by casse-croûte Indonesia cashew nut The slightly curved nut from the cashew nut slicing a small crusty French bread (pistolet. Italy A tropical. wine.g. meat. virtually cassava casein mark A mark placed on the rind of a casein mark pure starch tuber up to 30 cm long of a plant. tapioca. which is grown in hot manufacture. It is eaten raw in Indonesia but Many people are permanently crippled by generally is only suitable for making jam. yucca cashew leaves The young leaves of the cashew leaves casse France Cassia casse cashew are used to flavour rice in Java. 2004 7:22 PM casseruola Casanova Germany A soft surface-ripened cassareep The reduced sweetened spicy Casanova cassareep cows’ milk cheese which is creamy and juice made from a bitter variety of cassava. Africa and other designations countries. delicate when young but becomes sharper Used as a condiment in Caribbean cooking. A heavy metal. France 1. Also called acajou lid used for slow cooking of meat. in-flight meals alimentary canal from the gullet to the prepared by commercial companies for rectum used. Nowadays casings on top of the stove are often made of plastic. vegetables. ingredients. the geographical source of the countries and used as a major carbohydrate cheese and other special quality source in South America. eggs casser but now grown worldwide. usually in runner.fm Page 113 Thursday. Contains 55% water. food may be heated and/or served casseruola Italy Casserole casseruola e. It must be chocolate cake from Sicily. vegetables. from layers of at least three different flavours casatella Italy A soft fresh rindless cows’ milk casatella and colours containing chopped nuts and cheese from Lombardy chopped glacé fruits. Sometimes layered into a Creole stew or barbecued. Any food cooked in a casserole 3. See also cashew leaves. to remove toxic chilli cyanide compounds which are in the plant Cashel blue Ireland A semi-soft. or partially fermented. 22% fat and cassata Italy A compound ice cream made cassata 19% protein. lard and sugar cheese cassava England. weasand the oven but possibly on the stove in a dish cá sông Vietnam Raw fish cá sông with a tightly closed lid. then buttering occidentale. with age. hog casings. sharp- Cashel blue cells and are broken down by enzymes in the flavoured. thoroughly cleaned in fresh water or else the filled with Ricotta cheese and decorated with flavour is too strong. The nut and shell casser la croûte France To eat casser la croûte hang below the fruit. bung. etc. soaked in liqueur. i.e. sheep casings. airlines casserole. The roots of some varieties have to caseiro Portugal Home-made caseiro be grated and boiled in several changes of caserta Italy A pepperoni sausage containing caserta water. salamis. See also ox casserole. alla maniera di Cascia. cheese which usually gives the date of Manihot utilissima.

Smoked and castradina consisting of haricot beans which have been dried mutton from Venice. Blackcurrant 2. flavoured with oregano and bay surface. Mutton 2. celery removed. of five spice powder. chestnuts covered with a cloth soaked in red casu marzu A Sardinian delicacy which was casu marzu wine and kept warm for 30 minutes. smoked sausages. Eaten as discovered by accident when a pecorino is or with honey. white fish goujons and currants or sultanas. cassis France 1. The fresh buds ewes’ or goats’ milk. used in cake and dessert making made because it dissolves easily without forming cassola Italy Fish soup from Sardinia with cassola lumps.fm Page 114 Thursday. until a crust forms seasoned and served hot with a garnish of castagne all’ubriaca Italy Peeled roasted castagne all’ubriaca chopped almonds and parsley. salt modifying the fats and proteins. a chestnut flour/water paste mixed with pine tomatoes and chives then adding lobster nuts. Cooked slowly in a sautéed in oil. layered in with rice. Castelmagno Italy A soft blue-veined cows’ Castelmagno Cinnamomum cassia. shape. silver or china mixture flavoured with vanilla and lemon zest cassonade France Soft brown sugar cassonade cooked in individual dariole moulds and cassoni Italy Pasties filled with green cassoni served with jam sauce vegetables and fried castor sugar See caster sugar castor sugar cassoulet France A rich stew from Languedoc cassoulet castradina Italy 1. Cashew nut castanha cassia England. Italy A spice which is the cassia inner bark of a tropical evergreen tree. an earthenware pot with lamb or fresh and castrato Italy Mutton castrato smoked pork. It resembles a milder but is not as delicate. One of the constituents version of Gorgonzola. Served with a garlic Castigliano Spain A hard ewes’ milk cheese Castigliano toast. the lid being removed tomatoes. and sugar for 40 minutes. peeled prawns. seasoned. placed in a greased sundry shellfish. castagna Italy Chestnut castagna Vegetables are added according to cooking castagnacci Italy Fritters or waffles made with castagnacci time. cassette rectangular cows’ milk cheese. Castelo Branco cassia buds The dried unripe fruits of the cassia buds semi-hard cheese from the town of the same cassia tree used as a flavouring and as a name. with a strong flavour. fennel seeds and plumped and dried meat. creamy. carrots and a pig’s foot from Cuba using offal or cheap cuts of meat for its gelatine content. This is all cooked gently baking tray dribbled with olive oil and baked then let down with hot stock and white wine. Castelo Branco Portugal A smooth. hors d’oeuvres or entremets. This is then stewed with casserole in the oven. a chestnut flour batter casuelita Caribbean A rich Cuban seafood casuelita castagnaccio Italy A sort of cake made from castagnaccio stew made by sweating onions. a pale cream paste and cassola de peix Catalonia A fish casserole brown rind shaped in a thin disc cassola de peix cassolette France A small portion-sized dish castle cheese Schlosskäse cassolette castle cheese or casserole used for presenting small castle pudding A small steamed or baked castle pudding entrées. A liqueur It is delicately flavoured when young but cassis flavoured with blackcurrant (crème de develops a strong flavour after 3–4 weeks.Food. beans and whatever vegetables towards the end to develop a crust on the are to hand. pale. Also called castor sugar chillies and tomatoes. Usually boiled simmered in a flavoured bouillon. drained and served very hot with butter wrapped in walnut leaves and sold in small Castanea crenata Botanical name Japanese willow baskets chestnut cassettine siciliane Italy Sweet almond cassettine siciliane Castanea sativa Botanical name Sweet pastries chestnut castanha Portugal 1. cheese was left outside to ripen and became castaña Spain Chestnut castaña infested with fly maggots. cassis) caster sugar Refined white sugar (sucrose) caster sugar cassol France The clay cooking pot from cassol intermediate in size between granulated and Languedoc in which cassoulet is traditionally icing sugar. made pudding made from a Victoria sponge of pleated paper. grown in China and milk cheese from Cuneo which is ripened in the East. onions. Chestnut 2. It has a similar aroma to cinnamon cool damp conditions. 2004 7:22 PM cassette cassette Belgium A soft. white. and cast in a disc and leaves are used as a vegetable. made with a mixture of cows’ milk and substitute for curry leaves. August 19. making it 114 . possibly casuela criola Caribbean A typical casserole casuela criola confit d’oie. and finally thickened with corn flour. garlic. The paste has no holes and no rind. The maggots castañas con mantequilla Spain Peeled caused enzymatic ripening of the cheese by castañas con mantequilla chestnuts simmered in water with celery.

surrounded decoratively with steamed carrot wolf fish. See also Caucasian pilaff A rice pilaff containing Caucasian pilaff escabeche. Also called pickled fish chopped lamb and onion which is first fried cavedano Italy Chub cavedano in lard then simmered in stock with bay and caviale Italy Caviar or substitutes caviale seasoning caviar 1.Food. catadromous migrate to brackish or fresh water to grow the abdominal cavity of sheep. cauliflower soup cats who are inordinately attracted to it. August 19. so the cheese is always casseroles in Cornwall about 15 minutes eaten enclosed in bread. with a which has been covered with chopped long dorsal fin and whiskers. Anarchis lupus. which may be used as sauce. Spain The very caviar cauchoise. (NOTE: Literally ‘rotten caudle England A mixture of freshly soured caudle cheese’. sea cat. Nepeta cataria.) before the end of the cooking period cata France Dogfish (colloquial) cata caudrée France A one-pot meal of vegetables caudrée catabolism The chemical breakdown of food catabolism in the mouth. faggots and other foods. cream sturgeon found in the wild in Russia. i. etc. to hold cataire France Catmint cataire their shape during cooking.fm Page 115 Thursday. i. or two central stalk topped with a white woks.e. If grown gratin in the open the plant will be destroyed by cauliflower soup Basic soup with cauliflower. à la advantage of adding fat to baste the food and with tomatoes and rice and possibly olives being edible. Also called mignuic. the liquor is used as the soup course and fatty acids etc. cooked with apples. consisting of a short thick container shaped like a giant clam. It is said that the maggots can get cream and beaten eggs added to pies and into a person’s eyes. Usually refers to meat. It has the catalane. boiled or pickled. The opposite is anadromous. Mediterranean. stomach and gut to form and fish from the north rather like a potée. à la expensive prepared roe of the female Normandy. Also called Atlantic catfish. Also garnished with small cooked florets of called catnip cauliflower. It is greenish cooked spinach sautéed in butter with garlic grey with darker stripes and is found in the until fairly dry and the cauliflower North Atlantic. Also called chou-fleur. Brassica olereacea cauliflower and aubergine cataplana Portugal A hinged metal cooking cataplana (Botrytis Group).) where string or casing could be used. amino acids. Also called lard net cauliflower A vegetable. 2004 7:22 PM caviar pungent and runny. ages and sexes of the bovine species mignule cattley Strawberry guava cattley caveach A method of preserving fish by first caveach cá tuoi Vietnam Fresh fish cá tuoi frying it then pickling it in vinegar. Usually catchup Ketchup catchup eaten raw. cater to To provide prepared food for large or cater to cauliflower au gratin United Kingdom cauliflower au gratin small groups usually as part of a business or Cauliflower cheese public enterprise cauliflower bellevue A steamed whole head cauliflower bellevue catfish A medium-oily. gratinated with cheese and browned a flavouring for meat or as a tea and the under the grill. which has a very good seal for use on hemispherical head of closely packed top of the stove immature flowers. (NOTE: stuffed meats. wrapping spawn. sea wolf slices which have been sautéed in butter catjang bean See black-eyed pea 1 catjang bean cauliflower cheese United Kingdom Cooked cauliflower cheese catmint A sprawling aromatic hardy perennial catmint sprigs of cauliflower coated with a cheese plant. and then return to the estuaries or the sea to Used for covering joints of meat.) which can be absorbed into followed by fish plus vegetables as the main the bloodstream course. England. Also called caudière caul The lace-like fatty membrane which lines caul catadromous (Fish) which are born at sea. i. The eel is a common example. France. The 115 . purée de catnip Catmint catnip caustic soda See sodium hydroxide caustic soda cat’s tongues See langues de chat cat’s tongues cavallucci di Siena Italy Small honey cakes cavallucci di Siena catsup United States Ketchup (usually catsup containing candied fruit peel and nuts tomato) shaped in the form of a horse cat tail Bulrush millet cat tail cavatieddi Italy Pasta curls served with cavatieddi cattle The plural collective English term for all cattle sauces or cheese. catalane. 10–15 cm in diameter surrounded with long green leaves. Also called cauliflower au young shoots may be used in salads. à la France In the Catalan style. pigs. simpler compounds (sugars. steamed. the and calvados. white-fleshed.e. à la France In the style of Caux in cauchoise. the eastern Atlantic and the caudière France Caudrée caudière western Pacific but now being farmed.e. blunt- catfish of cored cauliflower presented on a plate headed seawater fish.

sevruga and mutton were traditionally the meat used and osciotre caviar. August 19. olives and herbs processed with bush. 2. e. orange or red and is similar in shape caviar pearls See ikura caviar pearls to a chilli pepper. but Other ingredients and herbs were at the different colours are not mixed. then topped with slices of butifarra cavolo Italy Cabbage cavolo and baked or grilled until piping hot cavolo broccoluto Italy Broccoli cazuela de cordero South America A lamb cavolo broccoluto cazuela de cordero cavolo marino Sea kale and vegetable stew from Chile. A caws Aberteifi Wales A tasty cheese made in caws Aberteifi general term used for prepared fish roe Cardigan where the eggs are separated so as to caws pobi Wales Roasted cheese caws pobi resemble sturgeon caviar. 50 to 80 g of fine salt per kg and preservative cawl pen lletwad Wales A vegetable soup cawl pen lletwad according to destination. carrots lemon sauce and onions fried until golden in same oil. The caviar niçois France A paste made from caviar niçois very pungent fruit of a branching perennial anchovies. See cebiche cawl Wales A basic country soup made of cawl meat and vegetables as available. It is prepared cook’s discretion. It is at its best after 3 days and cawl sir benfro Wales Pembrokeshire broth cawl sir benfro thereafter develops a fish flavour. cazón sauce gratinated with cheese Brown sugar cavolfiore alla vastedda Italy Cauliflower cavolfiore alla vastedda cazuela Spain An earthenware casserole cazuela florets dipped in anchovy butter and deep.Food. all simmered for 45 cavolini di Bruxelles Italy Brussels sprouts cavolini di Bruxelles minutes. leeks and onions the vegetables. sweet peppers and onions cebiche A dish of marinated white fish. also cayenne The dried cayenne pepper caviar d’aubergine France Poor man’s caviar caviar d’aubergine (aubergine purée) and finely ground spice made from a variety caviar de saumon France Salmon roe caviar de saumon of cayenne peppers. red chilli pepper cayenne chilli caviar butter Butter and caviar (4:1) caviar butter pounded together and passed through a fine which is extremely hot-flavoured and used to sieve make cayenne pepper cayenne pepper 1. May be used sparingly as a caviar rouge France Salmon roe. Capsicum frutescens. Also called caviar rouge flavouring and in sauces. The eggs are mixed with Garnished with chopped chives. white to black and gold to orange brown. Also called hot caviar de saumon pepper caviglione Italy Small gurnard caviglione cay hoy Vietnam Star anise cay hoy cavolata Italy A pork. Bacon or 116 . cabbage and potato cavolata Cayuga duck The domesticated version of the Cayuga duck soup from Sardinia wild black duck of North America cavolfiore Italy Cauliflower cavolfiore cay vi Vietnam Aniseed cay vi cavolfiore alla romana Italy Cauliflower cavolfiore alla romana caza Spain Game caza browned in oil and served with a tomato cazón Spain 1. thin. and then drained.fm Page 116 Thursday. 2. cooked also ceviche cebola Portugal Onion cebola together in a large pot or cauldron. a type of cavolo nero pumpkin and thickened with beaten egg cazuela de habas verdes a la granadilla cazuela de habas verdes a la granadilla kale cavolo rapa Italy Kohlrabi cavolo rapa Spain French green beans and artichokes cavolo riccio Italy Kale cavolo riccio with poached eggs ceba (plural cebes) Catalonia Onion ceba cavolo verza Italy Savoy cabbage cavolo verza cebada Spain Barley cebada cavroman Italy A mutton or lamb stew with cavroman cebada perlada Spain Pearl barley cebada perlada potatoes.g. which may be olive oil yellow. containing cavolo marino cavolo nero Italy Black cabbage. 2004 7:22 PM caviar blanc main varieties are beluga. the fish 2. from freshly caught fish within 2 hours. Used sparingly as a seasoning in Europe and the USA. onion and cawl cennin roes are removed carefully and rubbed celery purée soup made with chicken stock. Smooth hound. tomatoes. It is not sterilized made with whatever vegetables are available and must therefore be kept under but no meat refrigeration. lumpfish roe. cavolfiore indorato e fritto Italy Cauliflower cavolfiore indorato e fritto flour. The colour can vary from potatoes. through a string sieve to remove membranes Occasionally a piece of bacon is added. çay Turkey Strong tea usually served in çay See also imitation caviar caviar blanc France Mullet roe caviar blanc glasses with sugar but without milk cayenne chilli A long. glazed on the inside fried cazuela a la catalana Spain Minced meat cazuela a la catalana cavolfiore alla villeroy Italy Cauliflower with cavolfiore alla villeroy browned in olive oil and reserved. stock and reserved panéed and fried mincemeat added. The cawl cennin Wales A Welsh leek.

full- Cebrero cm long. See also wild celery cecenielli Italy Deep-fried tiny anchovies and cecenielli celery cabbage Chinese leaves celery cabbage sardines celery salt A mixture of table salt and dried celery salt ceche Italy Elvers. placed on a bed of onions and smoked fish which have strips of fried pancake previously been fried in oil. firm. the celery passed cheese with no rind from Armenia in which through a fine sieve and mixed with an equal the curd is twisted into a spiral shape to give quantity of cream sauce and a little of the a 4 kg cheese. reduced celery cooking liquor cedioli Italy Tiny eels cedioli celery seeds The small brown seeds of a wild celery seeds cedoaria Spain Zedoary cedoaria celery plant. then simmered in cellentani Italy Pasta made from short pieces cellentani water with tomato purée. cedro di diamante cedrone Italy Capercaillie. There are other strong-flavoured cece Italy Chick pea (NOTE: The plural form is cece varieties grown for their seeds or for drying ceci. the fruit cédrat southern Europe. the bird celery soup Basic soup with celery. used as a flavouring in cédrat de corse France Corsican citron cédrat de corse pickles. fried with garlic and sage. 2004 7:22 PM cellulose derivatives cebolado Portugal A soft brown paste made as a winter root vegetable in central Europe. garnished cedrone celery soup ceebu jën West Africa A classic fish dish from ceebu jën with a fine julienne of celery cooked in salted Senegal made from whole or filleted fish. cebolado by first frying onions and possibly garlic in Also called knob celery olive oil until golden brown then covering and céleri-rave France Celeriac céleri-rave sweating until soft and able to be mashed céleri remoulade France Grated celeriac in céleri remoulade cebolinha verde Portugal Spring onion cebolinha verde mayonnaise sauce cebolinho Portugal Chive cebolinho celery Apium graveolens var.) white bouillon. cooked-curd. dulce. a bouquet garni and an onion Cecil A spun curd cows’ and/or ewes’ milk Cecil clouté until tender. both used for flavouring ceci Italy Chick peas (NOTE: The plural form is ceci celery sauce Celery hearts simmered with celery sauce ceci.Food. the fruit cedro Used by Scandinavians and Russians in cedro di diamante Italy Diamante citron soups and sauces. The whole may cows’ milk and shaped like a malformed be grown in a paper collar to whiten all the mushroom. Much used used as bulking and thickening agents. mountain cheese made from centre with feathery leaves. tomato ketchup and tomato juice. cooked as a stir-fry or deep-fried. purée de celestine France A garnish for consommé of celestine slashed and stuffed with roof. cedro Italy Citron. it and the made from seaweed and mung bean flour vegetables are removed and kept warm. one of celery cebolla Spain Onion cebolla the aromatic vegetables used for flavouring cebolleta Spain Shallot cebolleta and also eaten braised or raw. native to cédrat France Citron. until it has absorbed all the liquid. Also called Piedrafita stalks. Apium graveolens. Not digested by humans but provides celan France Sardine celan roughage or fibre which swells in the gut and céleri France Celery céleri is a necessary component of a healthy diet céleri. closely packed and white in the flavoured. Used in Chinese and little of the broth is kept aside. root vegetables. Eaten fresh. ridged crisp stalks about 30 Cebrero Spain A hard. of ridged macaroni shaped in a helix green vegetables and a chilli pepper until all cellophane noodles Thin dried noodles cellophane noodles cooked. made by adding side chains to cellulose with a pronounced celery flavour. transparent noodles. Also called The rice including the crust at the bottom is bean thread noodles.) and grinding. garnished with parsley and slices of grouped into bundles cemented together lime and served with the excess broth in a with other compounds. ceche bound with egg and flour and refried as small and ground celery from a strong-tasting loose pancakes variety or a mixture of salt and the essential oil of celery. céleri. a which are translucent. August 19. The 117 . Apium graveolens var. It grows as a cebollino Spain Chive cebollino cluster of green. Also called thiebu djen structural support of all plants and plant cefalo Italy Grey mullet cefalo parts. (1:2) become soft. Also called céleri.fm Page 117 Thursday. which form the separate dish. transparent vermicelli and vegetables are arranged around and on cellulose cellulose Long-chain polysaccharides the rice. water. They can be boiled and grained rice is cooked in the remainder. Japanese cooking. and short. turned out on to a large platter and the fish jelly noodles. The leaves are used in a bouquet garni. purée de France Celery soup for correct operation of the bowels. slippery and gelatinous. When the fish is cooked. purée de celeriac The thickened globular upper root of cellulose derivatives Various derivatives celeriac cellulose derivatives a plant. rapaceum. on liquid.

orange braised. cuttlefish with a soft body. Also called stem lettuce juice and orange zest. Cherry 2. Celsius scale The scale of temperature in Celsius scale All have a sac of dark brown or black ink in which the freezing point of water is 0 and the their body cavity which they can squirt out to boiling point 100. Also called flavoured with paprika. the fish cernier finer flavour than the cèpe de pin certosa Italy A mild and creamy Stracchino certosa cèpe de pin France A variety of cep which cèpe de pin type cheese made from cows’ milk grows under pine trees certosino Italy A small version of Certosa certosino cèpe de vendage France A darker variety of cèpe de vendage cervelas France A large.) humans. let kg in weight. maize. oats. chilled. cows’ milk cheeses in a flour. 2004 7:22 PM Celsius scale principal ones used in food manufacture are cephalopod The subgroup of molluscs such cephalopod methyl cellulose. cengkeh Indonesia Cloves cengkeh cereal cream United States Half-and-half cereal cream cenoura Portugal Carrot cenoura cereales Spain Cereal plants cereales centeio Portugal Rye centeio céréales France Cereal plants céréales centeno Spain Rye cereali Italy Cereal plants centeno cereali cerebro Spain Brains cerebro centigrade scale See Celsius scale centigrade scale cereja Portugal 1. E464 and tentacles growing from around the head and ethyl methyl cellulose. E463. The dish is sprinkled penny bun with a mixture of hot oil and paprika. bolet bronzé with garlic and in a red casing. (NOTE: Literally Also called centigrade scale ‘head-footed’. male deer cerf centola Spain Spider crab centola cerfeuil France Chervil cerfeuil centralized service The service of food in an centralized service cerfeuil musqué France Sweet cicely cerfeuil musqué establishment where trays or plates of food are completely prepared and laid out in the cerfoglio Italy Chervil cerfoglio main kitchen and dispatched from there ceriman The fruit of a tropical tree. etc. E465. cèpe France Cep cèpe cerneau France Unripe or half-shelled walnut cerneau cèpe de chêne France A variety of cep which cèpe de chêne cernia Italy Mediterranean grouper cernia grows under oak trees and is said to have a cernier France Bar.) cepumi Latvia Biscuits made from creamed cepumi celtuce United States A lettuce grown for the celtuce stalk only which is eaten raw or sliced and butter and sugar with caraway seeds. as squid.fm Page 118 Thursday. barley. thick. smooth cervelas cep which grows in vineyards. August 19. cep the most common of which is Boletus edulis. 10 centilitre cereza Spain Cherry cereza millilitres. They are common in Europe under beech. Also called sausage usually made from pork flavoured tête-de-nègre. down with seasoned chicken stock and Used in all mushroom dishes. rice. Together with starchy roots they are the variety of shapes which have been matured main source of energy carbohydrates for in wood ash (NOTE: Literally ‘ash-coloured’. sliced and baked cenci Italy A Venetian snack of crisp. Abbreviation cl cerf France Stag. It is boiled cèpes à la bordelaise Sliced ceps fried in cèpes à la bordelaise then smoked before sale. cerises. See also ceriman century egg Chinese preserved egg century egg monstera deliciosa cerise France Cherry cerise cep An edible group of the Boletaceae family. cooled and disjointed and served oak and pine and are slightly covered with a sauce made from soaked phosphorescent at night. drained.) 118 . octopus. E461. a cerises jubilées France Hot cherries cerises jubilées round sometimes shiny cap and spongy flambéed with kirsch flesh with tiny pinholes. rolled to a diameter of 5 cm. made into a dough cena Italy Dinner cena with self-raising flour and salt. hydroxypropyl methyl-. See also cerdo Spain Pork cerdo galani cereal The edible grains of monocotyledons cereal cendawan Malaysia Shiitake mushroom cendawan such as wheat. sauce aux France Cherry sauce cerises. deep-fried strips of pastry.Food. Ripe coffee bean cereja centilitre One hundredth of a litre. wafer- cenci at 180°C until browned thin. Also called saveloy butter with chopped shallots and parsley or (NOTE: So called because originally made in oil with garlic from brains (cervelle in French). cendré(e) France General term for small. sauce aux All are characterized by very fat stems. have a meaty taste and dry well. written 0°C and 100°C. water with sliced onion browned in oil. The edible varieties çerkez tavugu Turkey Chicken poached in çerkez tavugu are fawn to brown with white to brown flesh. cendré which may be eaten whole or ground into strong-flavoured. They can grow to 1 bread crusts pounded with hazelnuts. hydroxypropyl-. provide a protective screen. gut parts and in some a hard internal shell.

cervelat Europe The general European name cervelat chabi for a large thick-linked sausage made of chablisienne. used for cooking or from Serbia holding hot foods beside the table or on a cévenole. Smoked for 3 days chabichou France A small. lemon named after the Wachagga people who grow juice. August 19. ceviche slopes of Mount Kilimanjaro in Tanzania. A shallow metal dish heated by a flame or cevapcici Balkans Grilled mincemeat balls cevapcici an electric heater. à la France In the Cévennes style. now widely pork. 119 . chillies. garlic. white. cabrichiu. with dressing. as of chicken chair noire chá Portugal Tea chá chakah Central Asia A very common sauce chakah chã Portugal Round of beef chã from Afghanistan made from drained chaamal Nepal Uncooked rice chaamal yoghurt combined with crushed garlic and chaat South Asia A mixture of diced fruit. placed on the table in front ceun chai China Chinese celery ceun chai of guests and used to keep food warm 2. The leaves are grown as a See also char siu vegetable. mainly lean pork and beef and pork fat. chaat salt. onions. thyme and basil mixed with vinegar. cervelle France Brains cervelle parsley. from Trinidad made from finely minced saffron and spices cilantro.fm Page 119 Thursday. deseeded chilli peppers. white fish marinated in lime juice. with chestnuts and mushrooms chagga coffee A full-bodied coffee from the chagga coffee ceviche South America A dish of cubed. vine chai Russia Tea chai spinach chair blanche France White meat. The drained yoghurt is rather like cream vegetables. chado flavourings but not garlic. etc. A dish with a spirit lamp or cetriolini chafing dish cetriolo Italy Cucumber cetriolo candles beneath. The based on the wine chabyor Russia Savory. cévenole. fish. Served cold in Also called cha no yu slices. soft chabichou before poaching in white wine. See also chat cheese. and served cha gio Vietnam Rice paper rolls filled with cha gio with chopped skinned tomatoes and avocado. Also called cabichou. the herb chabyor meat is chopped or minced finely and incorporates saltpetre. garlic and topping. à la various meats. seasoning and chado The traditional Japanese tea ceremony. Originally from Peru. chadon beni Caribbean A coriander-like herb chadon beni cervellata Italy A pork sausage from Northern cervellata chadon beni sauce Caribbean A herb mix