The Encyclopedia of Food and People

Assembled by Arno Schmidt

Copyright 2000

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Aachener Printen
Gingerbread named after the German city Aachen.
à la
French grammatical term. In culinary usage, the term is used to describe an ingredient, garnish,
or geographic name when the noun is feminine. When the noun is masculine, au is used instead of à la.
The plural form is always aux, regardless of gender.

à la mode
French term in fashion. There is no specific culinary definition, although the term is most often
used for braised beef garnished with vegetables, and for apple pie served with ice cream.

a feira

1
 Spanish type of cooking common in Alicia in the northwest. It consists of boiling in huge
cauldrons, then serving the food seasoned with paprika and oil.

à part
French, separate, single or special. To serve something on the side would be called à part in
French.

à point
Literally "to the point". French culinary term referring to meat which is cooked medium rare. The
term is often used in French kitchen to describe when something is cooked to the perfect temperature.

à la carte
French, meaning from the menu. All dishes can be ordered separately and are then charged
individually.

2
aamshatta
Bengal term for slivered dried mangos used as spice.

ababai
Tree fruit related to papaya, it must be cooked before use.

abalone
Sea snails with beautiful shells harvested in the tropical waters of the Pacific ocean. related to
the garden snail, but the shells do not resemble snail shells but mussles. The muscle, resembling
scallop is eaten. It is rather though, must be pounded flat and cooked and served rapidly.
California law prohibits shipping fresh, frozen or canned abalone to other states. Most abalone
available in other states is imported from Mexico or from the Orient.
California was once a major supplier of dehydrated abalone to the Orient.
Also known as ear shell, ormer.

abata-kola
Nut chewed in West Africa for energy.

Abate Fetel
Pear varity. Often somewhat lumpy, with sweet juicy flesh. Originally French; now also common
in Italy and South Africa.

abats
French term for offal meats, such as liver, hearts, feet, brains and kidneys. The spelling on
menus is normally abatis for poultry dishes, and abats for meat dishes. Old fashioned French cooking
made use of every piece of the animal, and offal meats were found on many menus.
Also known as abattis.

abavo
Tree pumpkin.

Abbay de Cîteau
Monastery cheese created in the Middle ages.

abbocato
Italian wine term for semi sweet.

abbott
Kiwi variety. The fruit is, elongated, with a very fuzzy skin. Picked early in the season and it
keeps well. Similar in shape and taste to the later picked Allison.

abdelavis
Egyptian melon variety, the seeds are used to make a thirst quenching beverage.

Abe Lincoln apple

Old fashioned name for the Red Astrachan apple.

Aberdeen Angus, black Angus

Cattle breed from Scotland. The name comes from two counties in Scotland. Angus meat is
marketed as premium meat for steaks. The steer is hornless.

Abernethy Biscuits
Small dry biscuits often flavored with caraway seeds. The name is associated with the British
18th century surgeon John Abernethy, although it is doubtful that he invented the biscuits.

abers

3
 French oyster variety.

Abertam
Cheese made in the Bohemian region of the Czech Republic.

abocado
Term to describe medium dry Sherry wine.

abogado
Original Spanish name for the avocado. Literally translated, it means lawyer, but the name
probably arose not through any legal implications, but as an interpretation of the Aztec name for the fruit,
ahuacatl, meaning butter from the wood. The fruit is now called aguacate in Spanish.

Abouriou
French red wine grape variety of declining commercial value used as blending wine.

Abricotine
French apricot flavored cordial.

Abruzzo
Mountain region in mid Italy famous for wine. The best known is Montepulciano.

absinthe
French. Very potent (136 proof), and once popular bitter, licorice - flavored liqueur which was
made from wormwood and was outlawed in France after World War I because of its potency,
addictiveness, and illness-inducing components.
Its decedents are the milder French Pernod, Ricard, and the American Herb Saint. See there.
Absinthe was first created in Switzerland, and the recipe was sold in 1797 to the French firm Henrie-
Louis Pernod. Absinthe became popular in cafés and dance halls, especially in New Orleans. Absinthe
was served by placing a sugar cube on a perforated spoon, dripping first Absinthe, and then pouring
water over the sugar. The resulting drink was cloudy.

abulution
Vegetable plant widely cultivated in tropical countries, where the leaves are eaten as vegetable.
Also known as bencus de deos in Brazil.
Abulution esculentum, abulution indicum.

Abundant Life Seed Foundation

Seed company in Port Townsend, Washington preserving heirloom seeds.

abura agé
Japanese deep-fried sheets of bean curd.

acacia
Small dessert shrub of some culinary value. The scented flowers can be batter fried and the
resin is used in cough medicine. Acacia honey is greenish and retains the aroma of the blossoms.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

acantus
Greek herb, the leaves were chewed as stimulant.

acarajé
Brazilian Bahia cooking. Black eye bean fritters. Bahia is a state in Brazil with a large Negro
population and the cooking has strong African influences. A batter is made from cooked, mashed
fradinho beans, and mixed with dried ground shrimp. Spoonfuls of the batter is fried in hot palm oil. The
fritters are broken open and served with a hot pepper and shrimp paste as a street snack.

4
accola
Mediterranean food fish.

accoub
Edible member of the thistle family, originally from Syria. The plant grows in Mediterranean
countries and the roots, shoots and buds are eaten.
Gundelia tournefortii.

accra
Caribbean yeast batter fritters filled with fish, meat or vegetables.
Also known as accrats.

acerola
Tropical fruit native to the Caribbean. Cherry-like in appearance, it grows on a thick bush that is
sometimes used as a hedge in tropical and sub-tropical climates, such as Florida. It has the distinction of
being the richest of all fruits in vitamin C, and it is cultivated for medicinal purposes. Too sour to be eaten
raw, but it is good in jams and preserves and can be stewed with other fruit.
Also referred to as the Surinam cherry, a term also used for the unrelated pitanga, whose
botanical name is Eugenia uniflora. Malphigia glabra.

acetic acid
Bacteria which causes vinegar to be sour. It occurs naturally and will multiply rapidly in any
suitable liquid.

aceto balsamico
Italian term for balsamic vinegar. See there.

acetylcholine
Nerve stimulant occurring naturally in liver, wheat germs, pulses, cheese and oats.

acha
African grain seed, also known as hungry rice.

Achae
Greek wine growing province on the southern shore of the Gulf of Corinth. The major city is
Patras.
Achaia Clauss is the largest winery in Greece.

achanaca
Peruvian edible cactus.

Achard/achards
Asian condiment, pickled cucumbers and fruits seasoned with turmeric, sesame seeds, sugar
and other spices and vinegar.
Also known as achat.

ache
Wild celery, also known as fool’s parsley.

achilles
Purplish-red gooseberry, typically 2" in diameter, good for eating raw, cultivated in the temperate
zones of Europe.

achinos
Greek term for sea urchin.

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achira
Tropical starchy root in the canna family, the flour is used as thickener.

achoiade
Pungent anchovy paste from Provence. Traditionally spread on toast and baked briefly, then
topped with tomato slices.

acid drops
British term for sour balls (candy).

acid cherry
Sour cherry, originally from Southeast Europe, and now cultivated throughout Europe and the
US. The fruit is used to make jams, fillings, syrup or brandy.
Also known as Morello cherry.
Prunus cerasus.

acid
In wine, the naturally occurring tartaric and malic acid found in grapes. Wines must have a
balance between acid, sugar and other flavor components
Asetic acid is the acid which turns liquid into vinegar providing the proper conditions exist.

acidifiers
Food that not having an acidic taste but acidify the body tissues. Good example are hams,
artichokes, butter, chocolate and many others.

acidic rinse
Some fruits will oxidize/turn brown when peeled. To keep white they should be put in acidic
water referred to as acidic rinse. Commercial operations often used canned grapefruit juice blended with
water.
It should be noted that water soluble vitamins are lost, and the fruit will become mushy in the
process.

acitrón
Cushion cactus leaves which are often candied.
Echinocactus grandis.
açorda
Portuguese thick soup made from stale bread, olive oil, garlic, and coriander. It takes on the
flavor of whatever else is added, such as shrimp, crayfish, or fish. Often cooked and served in a clay pot.
Açorda à alentejana is the soup topped with egg, from the south of Portugal.

acorn
The fruit of the oak tree, used as fodder for swine. The Westpahlian ham, a smoked ham, was
originally made from hogs fed with acorns. Acorns were also used in human consumption, especially
roasted, and used as coffee substitute. Acorns were an important part of the diet of some American
Indian tribes.
Some varieties are poisonous to humans.

acorn ham
Ham made from acorn fed hogs. The Smithfield, Serrano and Westphalien hams claim to come
from acorn fed hogs.

acorn squash
A variety of winter squash with dark green or orange mottled skin. The skin is hard. Acorn
squash is usually baked or boiled and mashed. See squash.
Also known as Des Moines squash, table queen.

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acorus calamus
Shrub known to the Romans with supposedly aphrodisiac properties.

Acquette
Cordial popular in Mediterranean countries flavored with cinnamon, cloves, angelica roots, nut
meg and other spices.
Gold or silver leaves are added for decoration. There is a slight flavor difference between Gold
Acquette and Silver Acquette.

actinia
Stinging sea anemone harvested in France for food. There are different species.
Also known as rastegne.
Actinia coriacea, actinia edulis.

actinidiae
Family of climbing plants native to East Asia and the Himalayas consisting of forty dioecious
species (i.e. male and female plants are on separate plants but develop at the same time), though only
three species, actinidia arguto, actinidia chinensis, and actinidia kolomikta produce edible fruits
commonly called kiwi. See there.

Acton, Mrs. Eliza

English cookbook author in the early 19th century.

adafina
Spanish/Sephardic Jewish version of cocido, or slow cooking stew. A robust stew including beef,
chickpeas, and hard boiled eggs. It is an ideal Sabbath dish as it can simmer unattended for an entire
day.
On the Sabbath practicing Jews are not allowed to light the stove and to perform any labor.
Adafina is made on Friday and left overnight to simmer.
Also see cocido.

Adam's fig
Another name for plantain, the cooking banana. The name probably make reference to the large
leaves of the banana tree. See plantain.

Adam's apple
Another name for the pomelo. See pomelo.

Adams Ale
Slang for water.

adana
Italian fresh water food fish harvested in the Po river.

additives
Substances added directly or indirectly to food. The substances can be of natural or chemical
origin and are added to enhance flavor, stabilize, to preserve and to maintain freshness.
There are thousand of additives registered with the Food and Drug Administration (FDA), and
their use is regulated, and often controversial.

adductor
Muscle inside oysters that keeps the shells together, also called heart.

ade
Beverage made of fruit juice and water, or boiled fruit, sugar and water.

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Adega
Portuguese wine warehouse above ground.

Adige
River in upper Italy starting in the Alps and emptying into the Adriatic sea near Venice.
See Alto Adige.

Adirondack bread
Coarse flour bread from Upstate New York usually eaten hot from the oven.

adjab
Edible nut growing in Africa. A spread is made with the nuts in Gabon.

admiral
Hot red wine punch thickened with egg yolks.

adobo
Hispanic seasoning, a mixture of salt, cumin, black pepper, oregano, garlic, and tumeric.
Adobo is also a Spanish/Mexican meat stew.

adobo
Philippine term for chicken or pork, sometimes other meats or fish, marinated in palm vinegar,
garlic, and seasonings. Originally a way of preserving meat.

ads majroosh
Arabic term for dried red split lentils.

aduki/adzuki beans
Oriental dark red or black beans, small and sweet. They are used in many oriental dishes and
also in confections, often served cold under a cap of shaved ice soaked with sweetened green tea,
known as shiratama uji kintoki in Japan.
Phaseolus angularis.

Advocaat
Dutch liqueur made from brandy, sugar, and egg yolks. A bottled egg-nog.

aemono
Japanese term for certain salads, and also for salad dressings.

aerated bread
Bread making method invented 1856 by Dr. Dauglish to replace yeast and chemical leavening
agents by pumping carbon dioxide into the dough. It was not commercially successful.

aerated water
Old term for water with air added under pressure. Carbonated water has carbon dioxide added
under pressure.

aerial yam
Yam variety from tropical Africa and Asia whose tubers grow exposed and which resembles a
small orange colored sweet potato. Some varieties are poisonous.
See yam.
Dioscorea bulbifera.

Aestivalis
Native American grape variety.

8
Affenthaler
German red wine from the area around Baden-Baden near the Black Forest. The word Affen
mean monkey. There is no explanation for the name.

affettato/affettati
Italian/Roman cold cuts.

affinage
French term describing the ripening process of cheese. Affineur is a cheese expert.

aflatoxin.
Carcinogen found in corn.

African continent food

This entry covers primarily the most prominent dishes, most of them European heritage. Local
dishes, fruits and vegetables indigenous to Africa are listed under their names.
For Egypt and Morocco see there.
ANGOLA
The former Portuguese colony on the west coast was exposed to Portuguese cooking since 1483
when Diogo Cam landed in what has become Angola. Since Portugal also colonized Brazil and traveled
to India and other parts of Asia there was an active interchange of plants and cooking methods.
The Portuguese are credited with bringing to Angola the lemon, lime, orange trees from Asia
and coffee trees from other parts of Africa.
EAST AFRICA
Cooking was influenced by the British and Portuguese, but there was a strong influence from
Indian and Arabic traders. Curry is a more popular seasoning than peppers, although piri piri peppers are
used on the coast.
Cattle was considered a prized possession not to be killed and meat is expensive. They are kept
for milk and curd cheese. Blood is also drawn from live cattle for nourishment.
The British settlers were able to produce cattle of high quality, pigs and chicken for slaughter.
They ware also able to introduce cheese making technics.
Game once hunted legally for food is in many places protected and kept in huge game parks as
tourist attraction. Thompson gazelle meat is considered delicious.
Large prawns are caught off the coast of Kenya and Tanzania, and prawns piri piri is probably the
best known of East Africa's coastal specialties.
Staples are millet, corn, sorghum yams and rice.
Zimbawe produces interesting white and red wines.
ETHIOPIA
The country is isolated by mountain ranges and was able to maintain its traditions, Christian
religion, and from of government over centuries. The high plateau has temperate climate which lends
itself to growing grain and grazing cattle. The predominant grains are barley, millet, sorghum, wheat and
teff. See there. Lentils are popular.
Injera is a bread/pancake, traditionally made with teff flour. See there. Honey is used in many
dishes and comes from wild and domesticated bees. Tej is a fermented honey beverage. Coffee
originated in the mountains and is still growing wild. It is served very concentrated and spiced in tiny
cups. Berberé is a hot universal spice blend based on dried chili peppers. Niter kebbeh is a spiced oil
and butter mixture used in most dishes. Doro wat is a chicken stew.
SOUTH AFRICA
The cooking is Influenced by the Dutch, English and Asian settlers. The cold Atlantic waters
renders spiny lobsters, which are exported as South African lobster tails. Once inexpensive in the US
they have become scars.
Biltong is dried beef resembling jerky.
Many cookies and sweets are Dutch inspired. Planked fruits are dried fruit pulp as preserved by
the Dutch Voortrekker pioneers.
Ostrich ware prized for eggs and meat and were hunted mercilessly at the turn of the century for
their feathers.

9
 South Africa is a major wine grower in exporter. Wines and grape varieties are listed under their
names.
AFRICA, WEST
The cooking in the cities was influenced by contacts with European and Arabic sailors and
eventually with colonial French and Belgium masters. They tried to bring their homelands into their lives
as much as possible and ignored local products and traditions. West Africa is also the ancestral home of
American soul food.
Important local products are yams native to Asia, sorghum, plantains, coconuts, cassava native
to South America, millet, peanuts, okra, and eggplants
The Atlantic ocean is harvested for fish, clams and oysters, fresh or sold sun-dried. Milk and
curd-cheese are the major dairy products.
Stews are often with meat and fish combined. Meats tend to be tough, but stewing and
marinating tenderizes them.
DISHES INCLUDE:
Fried plantains
Fufu - yam paste balls served cold
Peanut stew, a sort of pot luck dinner
Spiced okra

African corn
See sorghum.

African horned cucumber

Also known as African horned melon.
See kiwano.

African peppers
See Cayenne peppers.

African walnuts
Also known as Boer beans.

African wines
The vast continent produces wines in the temperate zones, such as Algeria, Morocco and Tunis
in the north, and excellent wines in South Africa. See country listings.

agami
Large game bird in the wader family hunted in South America.
One specie is Guiana agami.

agar-agar
Edible red seaweed in the gelidium family, processed into a vegetable gelatin. It is manufactured
in Japan and in South East Asia, and has uses as thickener in jams and jellies, as homogenizer in ice
cream, but also in the textile industry. Ceylon moss, and Chinese moss are related products.
Agar-agar is tasteless and semi transparent when manufactured as sticks. It is also available as
powder. It will dissolve when boiled.
Also known as Bengal Isinglass, kanten, macassar gum, Japanese moss, Chinese gelatin or
Japanese gelatin. Rhodphyta/Porphyra umbilicais
agaricus
Botanical name for a group of wild mushrooms. Some are poisonous.
Argaricus arvensis, also known as horse mushroom, is edible.

agave plant
Plant growing wild, and is also cultivated in South West US, and in Mexico. In some varieties,
the leaves and center buds are edible when cooked. The plant had a religious meaning to Indian tribes,
especially the Mescalero Apache Indians. The plant is poisonous when eaten raw.
Also known as mezcal/mescal, maguey or century plant.

10
 An alcoholic drink is made with the fermented pulp, called mescal or pulque.
See tequila.
agé
Japanese term for frying and fried.
Agé mono - generic term for fried foods.
Agé tofu - fried tofu.

Aggazzotti, Francesco
Italian vinegar producer who invented about 140 years ago a method to accelerate the
production of balsamic vinegar. See there.

aggie fortis
Early American corn whiskey, also referred to as simply "corn". Often produced illegally in home
stills. Being caught drinking too much or producing it illegally is to "acknowledge the corn".

aging, alcoholic beverages

Alcoholic beverages are aged in casks or in the bottles. Aging in casks softens the tannin and
blend flavors, and also impart flavors extracted from wood. It is used for wine, beer and for distilled
spirits.
Bottle aging will change the character of the wine, but not fortified wines, beer and distilled
spirits.

aging, meat
See beef aging.

Agiorgitiko
Greek red wine grape variety, indigenous to the Peloponnese area. The nickname is Blood of
Hercules.

Aglianico
Italian red wine grape variety grape variety with high tannin.
Aglianico del Vulture is a famous red wine from grapes planted in volcanic soil on the slope of
Mont Vesuvio. The best is grown in Basilicata, Campania, Potenza and in Taurasi.

agneau
French term for lamb.

agneau pré-salé
French term for lamb raised on salt meadows. Lamb raised in coastal ocean areas pick up a
salty flavor from the grass. Often referred to for lamb raised at the mouth of the Loire.

agnolotti
Italian/Piedmont region specialty. A half moon shaped pasta, resembling filled turnovers, and
usually filled with cheese, walnuts or veal. Basically a ravioli.

agon
Small fresh water food fish harvested in Swiss and upper Italian lakes, where is is called sardina.

Agrafa
Greek cheese resembling Gruyère. See there.

agrafe
Old fashioned metal clip used in Champagne production to keep the cork in place during
fermentation.

agras

11
 Algerian/African sweet non alcoholic beverage made with grape juice, sugar and almonds.

agretti
Spinach-like vegetable cultivated in Italy.

agrimony
Plant with yellow flowers in the rose family used for tisane or to flavor beer.
Also known as Church Steeples because of its long spikes.
Agrimonia eupatoria.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

agouti
Variety of guinea pig eaten in south America. See cuy/cui.

Agua-Santa
Portuguese red grape variety, used to make the wines of Bairrada. Literally translated "holy
water".

aguacate
The Spanish name for avocado.

aguamiel
Mexican/Spanish term for the fresh juice of the mezcal/maguey agave plant. It means honey
water in Spanish.
The fermented juice becomes pulque, and distilled juice becomes tequila.aguardente
Hispanic generic term for a distilled spirit made from sugar cane. Finer qualities are known as
cachaca in Brazil. Aguardente is often flavored with anise.

agungate
South American fruit resembling avocado, but less flavorful.
Also known as palta.

Aguinaldo honey
Amber, almost white honey produced in Mexico.

ahi
See tuna, yellow-fin.

Ahlewurst
Air-dried German sausage of coarsely chopped lean meat. A specialty of northern Hesse, the
region around Frankfurt.

Ahr
German river north a Koblenz. Along the river are the most northern vineyards in Germany,
producing excellent red wines.

ahuacatl
The Aztec name for avocado, it means butter from the wood.

Aigle
Swiss white wine produced in the Canton Vaud (Vallis) east of Geneva.

Aiguebelle
French cordial resembling Chartreuse, also available in green and yellow. It is made on the site
of a Cistercian monastery built in 1137, and named after the confluence of three brooks, les belles eaux.

12
aiguillette
French culinary term referring to meat cut into long, thin stripes. The term is usually applied to
breasts of birds.

aïoli, also ailloli

French cold sauce on the principle of Mayonnaise, but containing a large amount of mashed
garlic. The sauce is served with broiled or boiled fish, and is part of Provence (provençale) cooking.

air-dried beef
Ancient method of preserving beef by salting, and then drying in shade with air circulation before
it can spoil. The method is used in cooler climates.
Bresaola is the Italian version. Bündnerfleisch in Switzerland, viande sechée in France, carne
seca in Spain and Mexico.

airelles rouges
French name for lingonberries.

Airen
Spanish white wine grape, also called Lairén, widely planted in La Mancha, south of Madrid.

Aisne
French wine growing district producing wines used in Champagne production.

aitchbone
The hip, or curved bone where the leg is attached to the rump. The meat around is flavorful and
sometimes sold as separate cut.

aji
South American chili, a variety of hot chili native to Peru. Aji is rather small and very hot when
red and mature.
Also known as agi.
See chilies.

aji de gallina
Peruvian chicken dish in a sauce of milk, bread crumbs, and hot chili or aji.

aji no moto
Japanese name for monosodium glutamate. The word means essence of taste.

ajiaco
Cuban thick meat and vegetable stew made with pork or chicken and yuca, malanga, and
boniato tubers and calabaza.

ajo blanco
Spanish cold soup specialty from the town of Málaga. The soup made with garlic, almonds and
soft white bread crumbs, and garnished with grapes. Literally translated, white garlic.
Also known as white gazpacho. Gazpacho is normally red and made with tomatoes.

ajowan
Indian seed spice with strong thyme flavor. Carum ajowan.

Akala berries
Large, juicy berries from the Hawaiian islands, resembling raspberries. The color of the fruits can
range from dark purplish to orange, the flavor can be slightly bitter. Large berries can be 2 in. (50 mm)
across.
Rubus Macaei.

13
akara
Nigerian black eye pea fritters, made with mashed pea paste, flavored with minced onions.

Akbar
16th century Indian Mogul emperor. His claim to culinary fame is his great love for mangos, so
much so that it is said he maintained an orchard of 100,000 mango trees in northern India.
See mango.

Akebia quinata
Oriental climbing shrub with oval, purple seeded edible fruit not especially delicious. Only the
soft, gelatinous pulp is edible.
Upon ripening, it splits in half vertically. The thick, purple skin has a bitter taste which can be
abated by grilling or frying.
On variety is the evergreen akebia is grown as an ornamental plant.

Akee/ackee
The national fruit of Jamaica, though it originated in West Africa. Introduced into the West Indies
in the 18th century by Captain Bligh, the notorious sailor for whom it was named.
The pink elongated pear-shaped fruit grows to about 3 inches on average. Unripe fruit is
poisonous. When the fruit ripens poisonous pink the pod opens. Edible is yellow pulp which resembles
cooked scrambled eggs, and black seeds. The seeds are inedible.
Ackee is also sold in cans and this is perhaps the safest way to purchase it. Used as a vegetable,
as it is not sweet. Commonly served with salt cod.
Blighia sapida.

Akita food, Japanese prefecture

Regional dishes known as "furusato no aji", literally translated "a taste of home".

Akule
Food fish from Hawaii, often sold salted and dried.

Akuni
Indonesian fermented soybean preparation, similar to the Japanese natto.
See natto.

akvavit
See aquavit.

al ajillo
Spanish term referring to a dish in olive oil and garlic. Ajo is Spanish for garlic.

al dente
See pasta.

14
al-kharshof
The Arabic word from which the Spanish word alcachofa and the English word artichoke are
derived.

Alambic
French spelling of alembic. See alembic still.

alambrado
Spanish term for the netting on wine bottles, still used on some premium wines. The netting was
intended to prevent fraud.

Alameda
California county near San Francisco producing interesting wines. It is known for very old vines.

Alar
Trade name for the chemical daminozide used as an apple ripening agent, registered for use in
1978. Later research later found Alar to be carcinogenic when ingested in huge amounts. When the
news broke by the TV Show 60 Minutes, supermarkets pulled apples from the shelves, school lunch
programs removed apples from their menus, and the apple industry suffered great losses.

alaria esculenta
Edible seaweed. Also known as badderlocks in Scotland and murlins in Ireland.
See seaweed.

Alaska pollack
Ocean food fish, most of the catch is manufactured into fish products.
Also known as walleye pollack.

Alaska turkey
American slang for salmon, which was as common to the Alaskan dinner table as turkey is to
most of the US lower 48 states.

Alaska king crab

Giant-sized crabs. One crab can weigh from 6 to 20 pounds. Sweet, coarse meat. See
crabs.

Alaska-Florida
Other name for Baked Alaska, because of its cold interior and hot exterior. It is a dessert
consisting of ice cream covered with sponge cake and meringue, and quickly baked.
Baked Alaska was once a popular banquet dessert.

Alba
Famous Italian town for white truffles and Barbaresco and Barolo wines.

Albacore
See tuna.

Albana
Italian white wine made with the grape of the same name. The wine can range from dry to semi-
sweet. Like many Italian grape varieties it has a long history going back to the thirteenth century.
Albana di Romagna is the first white wine to receive Italy's DOCG rating in 1967. The wine is
cultivated in Emilia-Romagna region and is made with 100% Albana grapes.
The wine gained the DOCG rating because the style of the wine is unique. It is made as dry or
"secco" and sweet or "amabile". A sparkling wine version is also produced.

15
Albanello
Sicilian white wine made around Syracuse.

Albany beef
Old nickname for Hudson River sturgeon. The fish is now rare and expensive, but was plentiful in
the Hudson River at the turn of the century. The sturgeon catch was hauled up the river to Albany where
it was sold for pennies, and was nicknamed "Albany beef".

albaricoque
Spanish term for apricot.

Albariño
The finest white wine grape of Galicia in the northwest corner of Spain. It grows in the rainy cool
climate. Not a particularly prolific producing vine. High in acidity, but balanced by being macerated on
the skins to give the wine a fuller body. Greenish yellow color. Apple, hay-like aroma.
Other Gallician grapes include: Brancellao, Cain~ó, Espadeiro, Loureiro, Torrontes, Treixadura.

albariza
The best soil in the region of Jerez, Spain on which to grow the Palomino grapes, the
predominant grape variety in sherry wine. The soil is chalky, also containing sand and clay. The soil
absorbs the water from the rainy season, storing it until the hot weather strikes. The soil will then cake
up, preserving the stored moisture.

Albemarle
Agricultural network in Virginia which collects and distributes seeds, with the aim of improving
the quality of crops to improve nutrition, appearance, and taste.
Albemarle pippin is an old variety of apples, already planted by Thomas Jefferson.

Albillo
Spanish white wine grape, grown in the Ribera del Duero region where it is used primarily for
blending and softening the wines made with the intense Tempranillo grape. The grape is also grown in
Australia as blending grape.

Albimaids
Dutch-influenced, oval sugar cookies, first made and named by an Albany, NY baker around
1900.

albóndigas/albondigas
Mexican meat balls made with pork and beef.

Albuféra, Louis-Gabriel Suchet

French Duke, a number of classical French dishes are named after him.
It is also the name of a large lake in Spain.

albumin
Simple protein naturally occurring in vegetable, mostly seeds, and animal matters. The best
natural example is egg whites. Albumin can be manufactured from blood, and is used in food processing.
Processed albumin is odorless and tasteless.

alcachofa
Spanish word for artichoke, from the Arabic al-kharshof.

Alcahual honey
Mexican light honey, amber colored and with fine flavor.

16
Alcañón (Alcanon)
Spanish white wine grape of the Somontano region.

alcapurria
Puerto Rican pork dish with plantains.

Alciatore, Antoine
Chef/owner of Antoine's in New Orleans and creator of Eggs Sardou. See there.

alcohol
The word comes from the Arabic for fluid distilled from wine, "al" , and "kuhl", a powder.
CLASSIFICATION:
Ethyl alcohol, made from grains, roots, and fruits useable for human consumption.
Wood alcohol, made from wood chips and highly poisonous and is used in paint and varnish
manufacturing. .
De-natured alcohol is ethyl alcohol rendered undrinkable by the addition of chemicals and wood
alcohol.
Ethyl alcohol is a product of fermentation. Yeasts, either cultivated or wild, grow in liquids
containing sugar, at a temperature of approximately 100 F. The sugar is transformed into alcohol, and
CO2 gas. The liquids will ferment until all sugars are used up, or the alcohol content of around 15% is
reached and kills all yeast bacteria, or fermentation is arrested by cold.
Distillation will produce pure alcohol. Pure alcohol is odorless, transparent, highly volatile, and, if
thoroughly refined, undistinguishable from the original source of starch or sugar. The different flavors in
distilled products come from distillation processes, which will retain some flavors, from aging in casks,
and from added flavors.
Wood alcohol, also known as Methyl alcohol is made by distillation of baked wood chips.

ale
See beer.

ale berry
Hot beverage popular in the English North country consisting of boiled oats, ginger, nutmeg and
ale. It is supposed to ward off colds.

ale breadsoup
Simple, but nutritious peasant soup, served in nineteenth century Europe.

ale flip
Old English hot drink consisting of hot ale, sugar and spices blended with eggs and poured
rapidly back and forth until it becomes frothy.
Also known as one yard of flannel, bonalay.

ale posset
English hot beverage consisting of milk and ale flavored with sugar, nutmeg or ginger.

Aleatico
Red wine grape grown in Italy and Corsica. The grape is spelled Aliatica in Chili, where it used to
produce Red Muscatel wine.

alecost
See costmary.

Alembic still
Pot still, usually made of copper, invented by the Arabs to make perfume and generally used to
make brandies in France, particularly in Cognac in the Charentais region.
The still consists of bricked fire chamber, an onion-shaped heating vessel and a cylindrical
cooling and condensing chamber. The still is used for fine spirits made in small batches.

17
 Large volume production is usually made in Coffey stills.
Also known as Charentais onion-domed pot still and eau-de-vie still.

alewife
Fish in the shad family harvested along the North Atlantic coast. Some is salted and exported or
used as fertilizer.
Also known as Spring herring.

Alexander
Cocktail named after Alexander the Great made with Creme de Cacao, cream and brandy.

alexanders
Old parsley variety, also known as horse parsley. It was considered a pot-herb in England.
Also known as Allisanders Black Lovage.

Alexandria
Pineapple variety similar to the Ripley Queen in its round shape and relatively sharp taste. The
skin has pronounced scales and the flesh is yellow to yellow-orange.

alfajores
Spanish almond and honey confections popular in Andalusia.

Alfalfa
Perennial, clover-like plant, with yellow blossoms. The blossoms attract bees. Grown as feed,
but the roots have been used as vegetables. Alfalfa sprouts are easy to grow, and have become a salad
and sandwich ingredient.

Alfredo
See Fettuccine Alfredo.

Alfrochoeiro Preto
Portuguese red grape variety, used to make the wines of D|o and Bairrada.

algarroba
African tree producing edible pods.

algin
Natural thickening agent made from seaweed.

Algerian wines
Country in Africa on the coast of the Mediterranean bordered by Tunis and Morocco. While it
was a French Colony vast areas were planted wine grape wines. Much was exported as inexpensive
table wine to France.
Algeria is a Moslem country and some vineyards have been replanted with table grapes.

Ali-Bab
Pseudonym of an early 20th century cookbook author, Henri Babinski, who published
"Gastronomie Practique" in 1910 . He was a mining engineer, not a chef.

Alicante
Spanish wine province and wines produced under this name. Most wines are sweet, but there is
also a sizeable amount of red table wine made.

18
Alicante Bouschet
French red wine grape variety, extensively grown in the Midi region.
It is a blending wine for inexpensive wines. The grape is also cultivated in California and sold to home
wine makers, also cultivated in Italy, Yugoslavia and North Africa.

Aligoté
French white wine grape grown extensively in Burgundy, but also in Russia. The wine is short
lived and not highly esteemed.

Alizé
French aperitif made from a blend of passion fruit juice and other tropical fruit juices and Cognac
introduced 1987 in the US.

Alkannet
Food dye made from the roots of Anchusa tinctoria.

alkali
Chemical substance with the ability to neutralize acids. All vegetables are basically alkaline, as
are acid tasting fruits. very strong alkaline vegetables are celery, turnips, tomatoes, lettuce and spinach.

Alkermès
French sweet, red cordial colored with small scarlet grain insects of the cochineal genus,
referred to as kermès berries.

All-American Selections
Organization set up by seed distributors in 1932 to evaluate for size, disease resistance, and
productivity newly developed strains of flowers and vegetables.

All-Clad™
Brand of cook-ware having a core of aluminum, covered with stainless steel, and surfaced with
either anodized aluminum or copper.

Allgäuer
Cheese made in Bavaria resembling Swiss cheese (Emmentahler).

alliaria
Herb, member of the cabbage family native to Europe but also growing wild in the US.
Also known as Jack-by-the-Hedge, garlic mustard, donkey’s foot.

alligator pears
Name for avocados, especially of the Hass variety, because the skin of the fruit resembles
alligator skin. See avocado.

alligator
Reptile, common in the swamps of South East USA, Florida and Texas. The tail meat is used for
food, and is also available commercially.
In the 1960's, alligators were considered an endangered species and hunting them was
prohibited, but the population exploded and they were removed from the endangered species list in
about 1980. By the late 1980's states in the southeastern US had established hunting seasons.
Alligator meat is similar to pork in appearance and texture. Trimmed, it has little fat. Most of the
useable meat comes from the tail. Coming from the water, it is classified as a seafood, though it does not
have a fishy taste. If cooked properly, it can have a good texture and delicious taste. Its light taste is like
a cross between swordfish, frogs' legs and chicken.
Alligator It can be grilled, barbecued, fried, stewed, or cooked in soup. The bony protrusions on
their backs are called scutes.

Allis shad

19
 Food fish related to herring. The more common name is rock herring.

Allison
Elongated, fuzzy variety of kiwi, similar to the Abbot in appearance and taste, but appears later
in the season.
See kiwi.

allium
Botanical name for the onion plant group, the family which includes onions, garlic, leeks, and
shallots.
Allium ascalonicum - shallots
Allium cepa -sweet onions
Allium porrum - leek
Allium sativum - garlic
Allium schoenoprasum - chives
Allium tricoccum - ramps, or wild leeks.

allspice
The dried berry of a tree of the myrtle family. It is called allspice because the flavor resembles a
combination of clove, cinnamon, and nutmeg. Allspice is used ground in baking and pickling.
Also known as Jamaican pepper.
Allspice is also a term used to for a blend of spices.
Pimenta dioica/pimenta officinalis.

allumettes
French term for match sticks. It is used to describe food cut into small slivers, such as potatoes
or puff pastry sticks used as hors d’oeuvres.

allylisothiocynate
The chemical name for mustard oil, the strong chemical which gives it the plants of the mustard
family their distinctive aromatic qualities.

Almadén/Almaden
Famous winery and vineyards on the rim of the Santa Clara Valley near San Francisco. The
original vineyard was planted 1852. The name is Moorish al madén and means Athe mine@ and was
used for a large Mercury mine in Spain and eventually for a mine in the Santa Cruz Mountains nearby.
Subdivisions and corporate buildings have surrounded the original vineyard, but excellent wines
are produced with grapes grown in other areas. The vineyard preserves some still producing old vines,
although not from 1852.
Almadén is the Spanish/Moorish name for mine.

Almeria
Spanish table grape variety named for the Spanish city of the same name. The white Almeria
grapes are large and firm, with a bland taste. There is also a less common black counterpart.
Also known as ohanes or ohanez.

almond
The fruit if a tree rosaceae family which also includes apricots, cherries, peaches, and plums as
well as some purely ornamental trees and shrubs. The nut is actually the seed. The nut shell is the inner
wall of the ovary is encased in a light green, fuzzy fleshy outer wall. The flesh is sharp and bitter and can
be eaten but is not very delectable, unlike other members of the Prunus family in which the flesh is
delicious and the seed bitter and inedible.
The tree originated in the eastern Mediterranean, and is widely cultivated in temperate climatic
zones. There are two types of almonds, coming from the same trees, bitter and sweet. Bitter almonds
are used as a small additive to almond paste, and for almond oil, and contain a small amount of
hydrocyanic acid, which is poisonous. Sweet almonds have a mild flavor. The texture is fairly dry.
California is a large almond producer. Spain, Italy and France are large almond producers.

20
 Jordan almonds - highly regarded for their quality. They are cultivated extensively in Spain and
France. The name is derived from jardin, French for garden and not from the country Jordan.
Green almonds - marketed while their skin is still soft, green and tender.
Blanched almonds - skins removed. They are often sold in cans to preventspoilage. They are
available shredded, sliced, ground and in slivers. Salted, smoked almonds are sold as snacks.
Almonds with the brown skin on are sold by weight, and do not require refrigeration, but can get
rancid if stored too long.
Prunus dulcis.

Almond extract
Concentrated almond flavor, either made synthetically, or from bitter almonds. It is widely used
in food manufacturing and in baking.

Almond oil
Pale, light and mild in nutty flavor oil. There are two varieties, oil pressed from sweet almonds,
and used as salad or flavoring oil, and almond oil made with the kernels of bitter almonds.
The bitter almond oil is used in small quantities as flavoring agent. Almond oil can contain a
small amount of hydrocyanic acid, which is poisonous.

Almond paste
Mixture of ground almonds and sugar, usually consisting of 50% of each ingredient. A small
amount of bitter almonds is often added for flavor. It is a baking ingredient, not intended to be eaten raw.
Marzipan is the German word for almond paste, but it is made with boiled sugar, and meant to be
eaten as is, or as baking ingredient.
See marzipan.

aloe
Tropical plant used for medicinal purposes, such as a salve for sunburns. It is also eaten.
The green skin and yellow sap are extremely bitter and can cause severe indigestion. Only the
green jell inside the plant is used. Some species are poisonous.

Aloxe - Corton
French wine town located in Burgundy and world famous for red and white wines. Many wines
carry only the name Corton along with the vineyard designation and the shipper’s name.

alpaca
Peruvian domesticated animal used as beast of burden and for wool. The meat is not especially
tasty.

Alphone Lavallée
Blue-black table grape variety, closely related to the Royal variety. Large and juicy fruits with
tender skin. It is cultivated in southern Europe, Israel and South Africa.

Alphonso
Mango variety, kidney-shaped with a sharp, spicy taste. Varies in color from green with a red
tinge to yellow with red spots, depending on where it is grown.
See mangos.

Alpin
Cheese made in the Alpine region of France, resembling Mont d’Or. Known also as Clérimbert.

Alpine strawberries
See wild strawberries.

Alsace food
Province in eastern France, bordering Germany, Switzerland, and the French province
Lorraine. The land was the object of many wars and has changed hands a number of times.

21
 Alsace is famous for its cuisine. The cooking is a blend of French and German dishes. Pork
specialties abound, such as hams, bacon and sausages. Many sausages with German names, such as
Mettwurst, Knackwurst and Gendarme might have been invented in Alsace.
One of the best loved dishes is Choucroute garnie à l’Alsacienne, a rich platter of sausages and
hams on a bed of Sauerkraut. Famous fish dishes are made with pike, trout and with carp.
Alsace was a leading producer of goose liver (foie gras) and the city of Strasbourg was famous
for the goose liver pâtés and terrines. Most goose liver is no longer produced in Alsace, but still
processed there.
Baked goods include Kougelhopf, a rich yeast bunt cake with raisins and dried fruits. Tarte
flambée is the Alsatian answer to pizza. It is dough topped with cheese and cream.
Munster cheese originated in Alsace, spelled Münster in German. Lorraine is the name for a
large Munster cheese, see there.
Alsatian beverages:
The area is known for excellent fruit brandies, called eaux de vie. The most famous are Kirsch
made with cherries and Framboise made with raspberries. Brandies are also made from many other
fruits and berries and even vegetables.
The Alsatian Riesling wines are mostly dry. The most famous Alsatian wine is Gewürztraminer.
Excellent beer is also produced since Medieval times. Kronenburg is a large beer exporter.

Alsheim
German wine town in Rheinhessen near Oppenheim.

Altar wines
See sacramental wines.

Altenburger
German goat milk cheese.

Altesse
French white wine grape grown in the alpine Savoie region of France. It is alleged that the grape
came originally from the island of Cyprus, and that it is related to the famous Furmint grape of Hungary’s
Tokay.

Alto Adige
Italian name for the northern province of South Tyrol. The region produces excellent wines,
many still using their original Austrian names.

aluminum cookware
The advantages of aluminum cookware are good heat conduction, light weight, and low price.
The major disadvantage is that aluminum discolors acidic foods and eggs.

Alvarelh|o
Portuguese red grape variety, used as blending wine because it makes the wine more supple.
It is also cultivated in the northern Douro district, but little is used in Port wine.

Alvarinho
Portuguese white wine grape used in Vinho Verde.

alya
Fat from the tails of a special breed of sheep, prized in the Middle East.

22
amabile
Italian wine term used to designate sweetness in wines.

amandes
French term for almonds. Crème d’amandes is a sweet almond liqueur.

amanita
Family of mushrooms, some are poisonous. Amanita muscari, also known as fly mushrooms is
highly poisonous, the amanita rubenscens, also known as reddish amanita is edible.

amaranth/grain
Mexican, South American annual herb seed plant historically linked to ancient civilizations. It
grows in temperate climate. The seeds have a slightly peppery flavor and gelatinous consistency.
Amaranth is high in protein. The flour can be combined with other flours and used in baking.
Amaranth greens are eaten as salad or as cooked greens.
VARIETIES INCLUDE:
Burgundy Amaranth
Golden Giant Amaranth
Manna de Montana Amaranth
Marched Amaranth
Warihioa Amaranth.
Amaranthus hypochondriacus.

amaranth/greens
Family of green leafy vegetables, also used as salad. Some varieties are believed to have
originated in South East Asia, others in the Caribbean.
VARIETIES INCLUDE:
Merah Coleus Leaf salad.
Also known as callaloo, Chinese spinach, dasheen, elephant's ears, sag, sagaloo, Surinam
spinach.
Amaranthus gangeticus.

amaretti
Italian almond cookies. Soft and chewy when fresh, though the commercial packaged varieties
are crisp.

Amaretto
Italian liqueur flavored with almonds and apricots. Legend has it that amaretto originated in the
early 16th century as a love potion, created by a young widow for her new flame artist Bernardino Luini.
The artist reciprocated by immortalizing the beautiful widow in a famous fresco in the sanctuary of Santa
Maria delle Grazie in Saronno. Amaretto is also made in the US.

amari/amaro
Italian generic term (amari is plural and amaro is singular) referring to after-dinner drinks or
digestifs. Usually bitter in taste and made from such products as quinine, rhubarb, anise, or other herbs
and roots. Leading brands include Fernet Branca and Averna.

amarillo, en
Spanish term referring to a dish in saffron sauce. The name means literally "in yellow"

Amarone
Italian red wine. The name refers to a style of wine made by drying the grapes indoors to
decrease water content. The result is a deep, concentrated high-alcohol wine from the Valpolicella and
Piedmont region.
Recioto della Valpolicella Amarone is made from the ears or "recie" of the grape clusters, which
are allowed to overripe with full benefit of the sun. The wine is sweet and highly perfumed. It is
sometimes made as sparkling wine.

23
Amazon
Brazilian River which has its source in the Andes mountains of Peru. It is the home to over 3,000
species of fish, food fish, notably some of the largest in the world, and ornamental aquarium fish.
The larger food fish are the pirarucú, surubim, and tambaqui. The vociferous piranha are also
prevalent in some portions of the river. Dangerous over-fishing has significantly reduced the supply in
terms of numbers and the size of fish.
See piranha, pirarucú, surubim, and tambaqui.

ambarella
Fruit of a tropical tree in the anacardiaceae family, whose most famous member is the mango.
Small, round or oval, it ranges only from 2" to 4" in length. It is distinguished by five lengthwise
indentations. Its soft, thin skin is bright green when unripe, it turns yellow with brown spots when ripe. The
yellowish-white flesh is soft and fibrous. Its smell has a slightly unpleasant chemical character, but its
taste is sweet and resinous.
Originally from Tahiti, it is now grown in Indonesia, the Philippines, Malaysia, and Thailand. It
can be eaten raw or used in jams and jellies.
It is used in Chinese cooking.

Amberfish
Ocean food and game fish in the mackerel family. Related are Amberjack and Yellowtail.
Also known as Lemon fish, Coronado.

Ambert
French blue cheese made with cow’s milk. The full name is Fourme d’Ambert.

Amboina Herb Book

A 17th century book by German-born George Rumpf who served with the Dutch East India
Company. He described many of the new herbs encountered in his travels.

Amboise
French wine town on the Loire River famous for fruity red and rosé wines.

Ambrosia
The food of the Greek gods. The term is used in gastronomy for very delicious dishes.
Ambrosia cocktail, a specialty of New Orleans consists of apple jack, lemon juice, Cointreau and
champagne.
Ambrosia is also an old fashioned dessert consisting of sliced oranges, marinated with sugar,
and sprinkled with coconut flakes.

amchoor
Indian condiment made from unripe mangoes. The fruit is sliced and sun-dried, then powdered.
Amchoor is pleasantly sour-tasting and used in northern Indian cooking to impart a sour flavor to dishes.
Also known as Mango powder, or Amchur powder.

amelioration
Wine makers term describing broadly cellar activities.

Amer Picon
French aperitive based on brandy and Seville oranges.

24
American Academy of Chefs
Honor society of chefs established 1955. Members are elected. President in the year 2000 is
Fritz Sonnenschmidt, Culinary Dean at the Culinary Institute of America.

American Cookery
Cook book written by Amelia Simmons, and is believed to be the first American cookbook
published in the US.

American cuisine
American cuisine is difficult to describe as it is a melting pot of multi-ethnic heritage. Yet, in
general it traditionally has been characterized by a hearty wholesomeness, simplicity, and a "meat and
potatoes" or meat and two vegetables type of meal.
More recently, its image diversified into two divergent styles. Fast food became ubiquitous, but
so did an awareness of the bounty and freshness of local produce, meats, fish, and flavorings. At the
same time food manufacturing has progressed to the point where many products conceived as fresh by
the consumer have been processed to a large extent.
There is also a strong trend to purchase prepared or semi prepared dishes at the supermarkets
or in food stores which reduces the time and labor spent on cooking considerably. Ethnic food products
and spices have become available on a broad scale in supermarkets.
Also part of what is American cooking are the countless items invented in the test
kitchens of major food manufacturers to use their products, e.g., Campbell's green bean bake (green
beans baked with cream of mushroom soup and topped with canned fried onions), Lipton's California dip
(dried onion soup mix with sour cream).
Major impact has come from culinary schools and the willingness of the public to try new and
exotic items. There are many TV cooking shows and the influence of foreigndishes and preparation
technics are so wide spread that there is no longer any clear definition what is American food.
See California cooking and other states.

American Culinary Federation/ACF

National chefs association founded 1929 in New York City. After a rocky start and an hiatus
during the Second World War the ACF had four chapters in 1950. By 2000 the ACF had a membership
of 25,000 in 311 chapters headquartered in San Augustine, Florida.
The ACF established an apprenticeship program and a certification program. It is the publisher
since 1932 of the Culinary Review. The ACF is the sponsor of the national Culinary Olympic Team.

American oak
Wood commonly used in cooperage for aging wines and distilled spirits. Sherry wine is aged in
American oak barrels.

American red mulberry

See mulberry.

American Spoon Foods

Mail order food company, started by Justin Rashid in Petoskey, Michigan and the chef Larry
Forgione. The company specializes in mushrooms, fresh and dried, hard to find nuts, jams, and other
condiments.

American Viticultural Areas/AVA

Definition of viticultural areas, such as Napa Valley and Sonoma, as well as some sub-areas
within those valleys, such as Napa's Oakville, Rutherford and Rutherford Bench. The system is modeled
after the French Appellation Controllée See there.
By the late 1980's, there were 106 appellations, with half of them being in California. First
authorized by the US Bureau of Alcohol, Tobacco, and Firearms (BATF).

American wines
Listed are regions, wineries and specif wines.
Americano

25
 Cocktail made with sweet vermouth, Campari bitters, ice and soda.

Amlentejo
Cheese made in the Province of Almentejo, Portugal. The cheese is soft, and made with ewe’s
milk.

Ammerschwihr
Alsatian/French wine village.

ammonium bicarbonate
Leavening agent in baking, the forerunner of baking powder. Since it needs acidity to become
activated, ammonium bicarbonate can be used only in batters or dough with a high acidity content, such
as ginger bread or fruit cake. See baking powder.
Cleaning ammonia is poisonous.

amomum
Plant in the ginger family native to Asia and Africa. The pods are used as cardamon substitute.
The seeds are very pungent.
Also known as Grains of paradise, malagueta pepper.
Amomum cardamomum.

Amontillado
See sherry.

Amoroso
Sweet sherry, an old name for Oloroso sherry. See sherry.

Ampelography
Study of wines and grapes.

Amphicles
Cook in ancient Greece who spearheaded simpler cooking, less use of spices and wrapping food
in wine leaves.

Amphitryon
Greek word for host.

amphoras
Clay containers used in antiquity to store and ship wine and oil.

Ampuis
Small wine village on the Rône river in France famous for red Côte Rôtie.

Amsden
Peach variety with pale flesh and excellent flavor.

amuse gueules
French term for small appetizers or cocktail tidbits. The term translates into Aamuse your mouth.

Anadama bread
Colonial New England yeast bread made with cornmeal, flour and molasses.

26
ananas
French name for pineapple, derived from the Indian name, nana ment, meaning exquisite fruit.
See pineapple.
Ananas comosus.

Ananas
German name for cultivated large strawberries.

Anbaugebiet
German wine term for a specific growing region.

ancho
Type of chili pepper. Ancho is the Spanish word for wide. See chili.

anchovy
Small fatty fish harvested in the Mediterranean, and especially plentiful off the Costa Brava in
northeast Spain. Also harvested off the coasts of California, Peru, Japan, South Africa, and New
Zealand. There are about 150 species of anchovies.
Anchovies when fresh are delicious. Their soft, fragile flesh will spoil easily, so they are usually
preserved, in either salted and dried or canned in oil.
Spanish salt-cured anchovies are kept for 6 to 8 months in brou, a brine of sea salt. After curing,
they are gutted and beheaded and packed in jars with sea salt and a touch of pepper. Anchovies figure
prominently in Mediterranean cooking. In Sicily, a wonderful pasta dish is made with fresh anchovies.
In Catalan, the region of the Costa Brava, cured anchovies are served as major ingredients on
bread with olive oil in a dish called pa amb tomaquet in Catalan, and in a tuna salad with sliced
tomatoes. They are also included in other Catalan dishes, such as arroz negro, suquet, and zarzuela.
ANCHOVY PRODUCTS INCLUDE:
achoiade - a pungent anchovy paste from Provence.
anchovy paste - ground anchovy available in tubes. Popular in Germany, where it is
called Sardellen Pasta.
Garum was a sauce based on fermented anchovies, used by the ancient Greeks and
Romans
nuoc mam - anchovy sauce which is the major flavoring ingredient in Vietnamese
cooking.
Engraulis encrasicolus.

anchovy butter
Butter creamed with mashed anchovy filets. Used with fish and veal.

Anchovy pear
Tropical west Indian fruit growing on tall ornamental trees with large flowers and leaves.
The fruits resemble mangos.

ancienne, à la
French term for old style. It was used often for elaborate dishes.

Andes berry
Berry native in the northern part of South America, in Colombia and Venezuela. Similar in
appearance to the European wild blackberry, though much larger, it is dark red to black in appearance.
Sweet tasting and strong smelling, they are best eaten raw.
A member of the rosaceae family, which also includes boysenberry, quince and loquat.
Rubus glaucus.

Andes food
See Peru food.

27
andouille
French spicy, aromatic, plump sausages. Most often made with pork and served cold. In Creole
and Cajun cooking, andouille are served hot with red beans and rice.

andouillettes
French spicy tripe sausages, served usually grilled. They are sold pre-cooked, ready to be
cooked. The most famous are from Lyon.

anelli
Italian dry pasta in the shape of small rings.

Anesone
Cordial flavored with anise seed, dryer and higher in alcohol than Anisette.

aneth
See dill.

anethole
Oil which contains the distinctive flavor and aroma of licorice. It is found in the oils derived from
anise seed, and licorice root.

Angel hair
Very thin pasta.

Angel food cake

Fluffy cake made with egg whites, sugar and corn starch and baked in a bunt pan. The cake is
probably of Pennsylvania Dutch heritage, and was invented to use up leftover egg whites. It must be
white and fluffy. The cake is often served as dessert with a fruit sauce.

Angel fish
Tropical ocean food and game fish. There are two basic species.
Also known as butterfly fish.
Holancanthus/Pomacanthus.

angel's share
Brandy lost to evaporation as the brandy ages in barrels. In French the term is la tranche des
anges. The term is used mostly in the Cognac region.
In the Calvados region of France, the term is la part des anges.

angelica
Plant in the parsley family (umbelliferae), it grows up to 6 feet tall and the span is as much as 3
feet and it is the thick hollow stems rather than the leaves that are used. A biennial, it has a short life
span. One of the oldest known herbs. Various parts of the plant were traditionally used for flavoring,
medicine, and witchcraft.
Native to northern Europe, it also grows well in temperate regions of North America. In the
Christian era, it was named angelica, after Michael the Archangel, because it was likely to flower around
May 8th on the old calendar, the feast-day of Michael. The thick, fleshy knob-like root can weigh up to 3
pounds. It was used in bread in ancient Scandinavia. In ancient times, the stem, leaves and seeds were
used for medicinal purposes, for respiratory conditions and also as an appetite stimulator and a digestif.
The dried roots were used as an anti-flatulent. The stalks are still eaten as a vegetable in Greenland,
Sweden, and Finland.
Today only the plant stems crystallized with sugar, are commonly used to decorate cakes and
desserts. The stalk is green to purplish and becomes a pale golden yellow when candied, unless dyed
green.
The candying process requires many steps, which is why candied angelica is expensive. Young
stems, cut into short lengths, are simmered until tender and the tough outer layer can be removed. Then
they are dried, allowed to rest with sugar for two or three days, boiled in their sugar syrup, drained, re-

28
boiled, and finally spread on a rack to dry thoroughly. They must be kept in an airtight, dry place or they
will become moldy. The candied stalks are opaque and chewy. Often included in mixtures of candied fruit
and commonly used in fruitcakes.
The whole plant is aromatic, with a musk or juniper-like smell. The seeds are especially flavorful
and are used commercially to flavor alcoholic drinks, such as Chartreuse, gin, and vermouth. Angelica
oil pressed from the seeds is used in potpourri and perfume.
Also called archangel, or wild parsnip.
Angelica archangelica, angelica officinales.

Angels on Horseback
English dish of oysters wrapped in bacon flavored with cayenne pepper, baked in the oven on
toast rounds.

Angélus
Famous vineyard in the St. Emilion district of Bordeaux, France.

Anglaise, à la
French term for English style. It often meant plain cooking, especially plain boiled vegetables.

Anglerfish
Another name for monkfish or lotte. See monkfish.

Angostura
Flavoring agent for cocktails and fruit salad made in Trinidad from the bark of the galipea
officinalis tree.
The bark contains an extremely bitter ingredient, which is blended with other spices to make
Angostura bitters.
It is a flavoring agent, to be used in small drops and is not to be confounded with bitters, the
beverages. See bitters.

anguille(s)
French for eel(s).

anguilles à l'escavèche
Belgian specialty found around the cities of Namur and Chimay. Pickled eel, first fried and then
served cold in marinade.

anguilles au vert
Belgian famous eel dish in a rich green herb sauce. Can be served hot or cold.

angulas
Spanish tiny, new-born eels. They look like foreshortened pieces of vermicelli with minute flecks
of eyes. They are normally fried quickly in oil.

animelles
French name for testicles.

anise
Vegetable, see fennel. See also anise seeds.

anise hyssop
Perennial plant in the mint family with bluish purple flowers. The leaves and flowers are raw
eaten in salads, and are also used in tea.
Agastache foeniculum.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

29
anise pepper
Oriental spice, the berries of a tree native to China. It is an ingredient in the Chinese Five Spice
Powder. It is not related to pepper.
Also known as Szechuan pepper, farchiew.
Xanthoxylum pipesitum.

anise seeds
Licorice - flavored seeds. Plant is native to the Middle East, a member of the parsley family.
The seeds are half moon shaped and have been used for centuries in European, Middle Eastern,
and Indian cooking. It is a main ingredient in five-spice powder. Valued in ancient times for its medicinal
as well as its culinary properties, it is thought to aid digestion. Anise seeds are used in baking.
The oil from anise seed, which contains anethole is the most commonly used licorice flavoring as
it is more aromatic than the licorice root extract itself.
Pastis is a Provencal anise-flavored liqueur.
Also called sweet cumin.
Pipinella anisum.

Anise, star
Star shaped spice, used in oriental cooking.

Anisette
Licorice-flavored liqueur, made from anise seeds, coriander, and fennel. Brands include Pernod
and Ricard.

Anjou
Sweet juicy pear, one of the most common varieties in the US. Its skin is green to yellow-green,
even when fully ripe.

Anjou
French province famous for the wines grown along the Loire river. Some grapes are late picked
and produce a delicious sweet wine.

Anna potatoes
Once popular French potato preparation used in restaurants. Sliced potatoes are layered in a
round mold, drenched with butter and baked.

Anna Spath
Plum, picked in the Fall. Long, ovoid and bluish-red with a blue-grey bloom. The yellowish-green
flesh is good for eating or processing. The stone is easily removed.

annatto seeds
The seeds of a small tree native to tropical South America. Popular in South America and
Mexico to color dishes yellow and to flavor food, primarily rice.
The hard seeds must be cooked in oil or fat to release the flavor and orange/yellow color. They
are then discarded, and the oil or fat is used.
The ground outer orange pulp is dried and used widely to color butter and cheese.
Also known as Bija, Bijol and Roucou.
Achiote in Spanish. Bixa orellana.

Annheuser Busch
American Beer Brewing Company. The company started in 1857, when Eberhard Annheuser, a
German emigrant, opened a brewery. In 1865, his son in law Adolphus Busch, became his partner. The
company was instrumental in the development of the refrigerated railroad car, which made beer
distribution in other states possible.
Annheuser-Busch also owns a corn product company, snack food company and is a very large
yeast producer. It is headquartered in St. Louis and is the world's largest brewing company.

30
 The principal beer brands are Budweiser, Busch, and Michelob. The Clydesdale Horse Team
pulling a beer wagon is famous.

anodized/anodization
Electrochemical treatment for aluminum cook-ware, which thickens and hardens the oxide film
which naturally forms on aluminum. The process makes the surface scratch-resistant, more resistant to
acids and easier to clean.
This cook-ware should not be confused with Teflon-coated. Anodized pans are not non-stick.
However, like Teflon, the coating is not indestructible; it can be worn away by lengthy use, abrasive
instruments, scrubbers or detergents.

anolini
Italian pasta filled with beef and Parmesan cheese.

Anonaceae/annonaceae
Botanical name for the family of tropical fruits including composite fruits made up of a number of
sections that grow together like a pine cone. All have thick, soft, inedible skin enclosing creamy white
flesh and large seeds. This includes the atemoya, cherimoya, custard apple, soursop, and sugar apple.

antelope
Generic name for deer like mammals hunted for sport. There are many species with different
names all over the world.

Anserine
See goosefoot.

Antholyti
Greek yellow cheese with wrinkled rind.

Anthotyro
Greek cheese resembling ricotta. It is often used in baking. Slightly salty.

antibiotics
Antibiotics are used in animals raising to prevent disease and stimulate growth. The issue
controversial and continually studied by the F.D.A.
It is feared that animals can become resistant to bacteria infections, and this resistance can be
passed on to humans. Some meat producers are trying antibiotics that are not used in humans.
Organic meat comes from animals not treated with antibiotics.
antica
Italian bread from the Lake Como area, which has been made since ancient times, as the name
implies.

Antico Liquor Vino Amarascato

Sicilian sweet wine with origin dating back into antiquity. It is made with semi dried black grapes
fermented in cherry wood casks. The wine is drunk as aperitive or as dessert wine. Also known as A.L.A.

anticuchos
Peruvian spicy, marinated cubed beef heart, barbecued on skewers. The word is Quechuan (the
native language) for " a dish from the Andes, cooked on sticks". The dish, which originated with the Incas
was probably first made with llama hearts.

31
antipasto
Italian name for appetizers, often used in Italian restaurants for a platter with roasted peppers,
salami, anchovies, prosciutto ham, marinated artichokes and olives.
The plural term is antipasti.

antiques/antique apples
Old apple varieties which are rarely grown anymore or grown only by small farmers as they are
less commercially advantageous. The apples tend to be small and irregularly shaped and tend to be
visually less attractive then commercially grown apples. They also do not usually store well. Many
varieties have an excellent flavor and bouquet.
Some of the "antique" varieties are: Arkansas Black, Baldwin, Black Gilliflower, Esopus
Spitzenburg, Golden Russet, Gravenstein, Kandil Sinaps, Newton Pippin, Northern Spy, Rhode Island
Greening, St. Edmund's Pippin, Tompkins King, Westfield Seek-No-Further, White Winter Pearmain,
Winesap, York Imperial.

antojitos
Hispanic term for appetizers or snacks. Sometimes the term pasa bocas is used.

Antwerp food
City in northern Belgium, known as Antwerpen in Flemish and Anvers in French. It is located
about 33 miles north of Brussels, on the river Schelde, and is the fifth most important port of Europe.
Antwerp is also the name of the surrounding province.
Seafood specialties predominate the cuisine, and despite the proximity to The Netherlands, most
preparations, other than waterzooi, are French in style. Popular seafood are eels, haddock, crayfish,
shrimp, and mussels.
Mandarine Napoleon, a tangerine-flavored cordial, is made there. An unique glass, the bolleken,
is used for the local DeKoninck beer.
The nearby town of Lier is famous Lierse vlaaikes, a pie.

Antwerpen handjes
Cookies or other confections, molded in the shape of a hand, commonly found in Antwerp
bakeries and chocolatiers. The name Antwerp literally translates as "thrown hand".
The name comes from the legendary Roman warrior, Silvius Brabo, who freed the land from a
giant ogre. The ogre presided over the Schelde river and extracted exorbitant tolls from all who passed.
Those who refused to pay had their hands cut off. Brabo bravely fought the giant, cut off the giant's hand,
and tossed it into the river.

anya
Vegetable tuber cultivated in the Andes.

aonori
Japanese algae, usually used in a powdered green from.

Aovelheira
Portuguese soft ewe’s milk cheese.

Ap Yeung Cheung
Chinese hot air dried sausage.

apagado
Spanish term for grape must blended with alcohol before fermentation. The resulting liquid will
not ferment because it is too high in alcohol, and is used as sweetening wine in inexpensive sweet wines.

Apalachicola
Medium size oyster with a greenish shell from the bay of the same name off the Florida
panhandle. Its flesh is firm with a mild, slightly sweet flavor.

32
apee
Philadelphia cookie made with sour cream. The name is supposedly derived from the original
creator, a woman named Ann Page.

apéritif/aperitif
Broad term for any alcoholic drink consumed before a meal. The term is from the Latin word for
openers. The drink is intended to stimulate appetite. Popular flavors include licorice flavored beverages
such as arrak, ouzo, pastis, and raki.
Other aperitifs are contain bitters and include Aperol, Byrrh, Campari, Cinzano Bianco and
Rosso, Cynar, Dubonnet, Lillet, Pernod, Pimm's No.1 Cup, Punt e Mes, Ricard, St. Raphael Gold.

Aperol
Brand name for an aperitif with 11% alcohol content. Grain spirit-based, bright orange in color,
thick in consistency, with an orange and herbal flavor. Often served mixed with club soda or orange juice.

Apfel
German name for apple.

Apfel im Schlafrock
German/Austrian pastry, Literally translated "Apple in a Nightgown", it is a whole apple baked in
a pastry. In the US often called "Apple Dumpling".

Apfelkuchen
German term for the very popular apple cake, often served topped with whipped cream.

Apfelwein
German apple wine or cider, popular around the city Frankfurt. It is called in the local dialect
Ebbelwoi.
Apfelweinstuben are taverns in Frankfurt specializing in serving apple wine.

aphrodisiac
Food that stimulates sexual activity. There is no scientific explanation of what an aphrodisiac is.
Dr. Ruth Westheimer has perhaps described it best saying it "is anything you think it is."
Oysters, rhinocerous horn, tomatoes (once known as pommes d'amour in France), and spinach
have all been credited with these powers. Artichokes were originally considered to be an aphrodisiac.
An explanation for the possible truth in these suggestions is that the foods so credited contain
nutrients which contribute to good health and vigor.

Apius Caelius
Latin Roman cookbook author. His book "Apius, de re coquinaria", was translated into other
languages.

Apicius, Marcus Gavius, circa 14 A.D.

Ancient Roman gourmand, and gourmet during the time of the emperor Tiberius, 100 A.D., who
squandered an immense fortune on lavish feasts. When his money ran out, he committed suicide rather
than face restricted eating habits. He is credited with writing two cookbooks.
Two other Romans with the same name, one living circa 92 B.C., and the other about the middle
of the first century are also reported as being gluttons. Apicius, De re coquinaria is the name of a
cookbook published by Apicius Caelius around 350 A.D.

apician
Term pertaining to epicures or luxurious eating.

apio
Generic Spanish name for celery. It is also a starchy root cultivated in the Caribbean.
Also known as arracacha.

33
appareil
French culinary term for a batter or mixture used in the preparation of a dish. It could be a sweet
batter, such as appareil à souffé, or an appareil made with meat, fish or other ingredients used as
stuffing.

Appellation d’Origine Contrôllée

French wine law. It regulates the physical size of the vineyards or geographic area, and the
amount of quality wine that can be grown there. It also regulates alcohol content of wine and other
technical aspects of wine making.
The law also regulates which grapes can be cultivated in each region. It assumes that certain
grapes grow best in certain regions and should be limited to those regions.
Appellation d’Origine Contrôllée is abbreviated AOC. It is a quality seal and printed on the
labels.

Appenzell, also Appenzeller

Cheese from Switzerland resembling Gruyère, with brown rind and small holes. Made in the
Canton (state) of Appenzell, also in St. Gall, Thurgau and Zürich. Appenzell has been made for may
centuries. During the manufacturing process the cheese is pickled in wine, cider and spices.

Appert, François
French cook and inventor who perfected the canning process. He died in 1840.

appetizer
Any kind of food or drink which will stimulate appetite.

apple
Fruit cultivated in temperate climates, in the botanical family rosaceae, which also includes
pears. Apples have been long cultivated, probably longer than its cousin the pears. The remains of
cultivated apples, estimated to be 4,500 years old, have been found in Italy and Switzerland.
Originally from central Asia, around Afghanistan, apples are now grown in all temperate zones.
Cultivated in Europe since before the time of Christ. It is the most common fruit in the northern
hemisphere, being grown across the US and in such diverse places as China and Korea; and
increasingly grown in the southern hemisphere, e.g., in Australia, New Zealand, South America (Chile),
and South Africa. The Australian state of Tasmania is known as the Apple Isle.
The Romans developed the art of grafting in order to produce better varieties and many varieties
developed by them are still grown today. The typical apple tree is dwarf-like, but was once rather tall.
The shorter trees, which seldom grow taller than the average man were developed by grafting cuttings on
the slow-growing rootstocks. These shorter trees have the advantages of easier harvesting and better
ripening of the fruit. On the taller trees, the fruit on the upper and outer branches would ripen first and the
fruit nearer the trunk would often not ripen sufficiently.
There are many varieties different in appearance, flavor, time of ripening, storage, cooking and
eating characteristic. Apples can be round, elongated, or flattened. They range in color from bright red to
"apple green". The taste ranges from very tart to very sweet. The texture ranges from crisp to soft. Size
too varies widely, but typically three medium apples weigh about a pound.
There are more apple varieties than any other fruit species. New varieties are always being
developed, and old varieties are dropped. Estimates range from 5,000 to 20,000 apple varieties. The
reasons for developing new varieties are increased yield and profitability, for better keeping qualities, for
disease resistance, to find the best for various climate and soil conditions, for consumer taste
preferences, and combinations of these things.
Over 300 varieties are grown on any scale in the US, but only 20 or so are cultivated by the
major commercial orchards. These varieties are selected more for their high production, ship ability,
storage ability, and disease resistance, more than for their taste. The best qualifiers are the Golden
Delicious, Granny Smith, McIntosh, and Red Delicious. See antiques/antique apples.
Modern cold storage keeps apples in a nitrogen atmosphere for one harvest to the next.
APPLE LEGENDS AND STORIES:
Adam and Eve.
The God Discord in Greek mythology and his Golden Apple.

34
 William Tell, who shot an apple from his son’s head.
Jablonec, Czech Republic, a town named after apples.
Sir Isaac Newton and his apple experiment.
Johnny Appleseed or John Chapman of American folklore. He died 1845 in Fort Wayne, Indiana.
Apples also figures in idioms such as apple pie order, the apple of one's eye, apple-polishing.
Among the Chinese, apples symbolize peace. France is famous for its apple brandy, Calvados.
Approximately one quarter of all apples grown worldwide are used for cider.
APPLE VARIETIES:
Arkansas Black - antique variety with dark, almost black skin.
Baldwin -once plentiful, now "antique" variety. Round, somewhat irregular in shape. Greenish
with red striations. It has a sweet flavor with a sharp snap.
Ben Davis - An "antique" variety once popular in the South, but not as good as some of the other
antiques. A large red apple. It stores well.
Benoni - an early summer variety, initially green in color, but ripening to yellow with a red bloom,
that is a tinge of color. Yellow flesh is crunchy. Great for eating, but not for cooking. Developed in the US
in the mid-19th century.
Black Gilliflower - An "antique" variety, with dark, almost black skin. It is also known as
Sheepnose, because of its shape. Discovered in Connecticut in the late 1700's. Exceptionally tasty,
though not an abundant growing variety, so it is not often produced commercially.
Braeburn - red New Zealand variety with dense, crunchy flesh
Bramley's Seedling - A large, slightly flattened, often lopsided apple. The fairly thick skin is
usually green, though it sometimes turns yellow. With its sharp taste and somewhat hard white
flesh, it is an excellent cooking apple. Developed in England in the 19th century, where it is still popular,
and named for the Englishman for whom it is named.
Calville Blanc - French variety.
Cleopatra - oblong, medium-sized dessert apple. Grown in Tasmania/Australia.
Cortland - developed 1915 in Geneva, New York. Good for pies.
Cox's Orange Pippin - Round, flattish and regularly shaped, reddish green color, with vivid bloom
where it faced the sun while on the tree. Its flesh is off-white and crunchy. Developed in England in the
early 19th century, probably from the pip of the Ribston Pippin, and named for its developer, Cox. Its
bite, taste and aroma have made it the "king of eating apples" in England, though it is also good for juice.
Crispen - good eating variety.
Criterion - A yellow apple with a red blush. Delicate flavor.
Delicious - Developed in the US, from the Hawkeye variety grown in Iowa, and named in 1893,
this is probably the widest grown apple variety in the world partly because it keeps and transports well.
The fruit is elongated. The skin is thick, the flesh is yellowish, fairly firm, and moderately juicy with a
mild, sweet flavor.
Delicious apples are best for eating fresh; they tend to get bland and pulpy in cooking. The Red
Delicious and Golden Delicious account for more than half of the commercial American apple
crop.
Discovery - Flattish round with yellow skin with a red blush. The flesh is firm and white. Bland in
flavor. Available in England in the summer and keeps well for up to three weeks after picking.
Doctor Matthews - Popular in the 19th century.
Double Red Starking - Related to the Starking (which see).
Early Blaze - A summer variety good for eating out of hand.
Egremont Russet - Generally round, not especially large. Yellow with rough russet-brown spots.
Its firm, pale yellow flesh has the nutty flavor, characteristic of russet apples, which makes it a good
dessert apple which probably originated in England where it is available in the Fall.
Elstar - A somewhat new variety developed from crossing Golden Delicious with others. Small,
regularly shaped and golden-red. The crunchy bite and good aroma make it a good eating apple, but not
so good for cooking. More common in England than in the US. Available from November through mid-
April.
Empire - A common New York State variety, with a smooth, slightly oily skin. An early fall variety
good for eating out of hand.
Esopus Spitzenburg - Popular in the 19th century, an antique See there. variety.
Foxwhelp - An antique variety.
Gala - A New Zealand variety with a sweet flavor. Bright rose striping on the thin skins.

35
 Gillet's Seedling - Related to the Rome Beauty.
Glockenapfel - A German variety.
Gloster 69 - A German hybrid, made by crossing the Glockenapfel with the Golden Delicious,
though the skin is a purplish-red. A fairly large, elongated apple with pointed ribs at the calyx end like the
Delicious. The greenish-white flesh is fairly acid in taste, but it is primarily an eating apple, not as good
for cooking.
Golden Delicious - very common and popular yellow-green version of the Red Delicious.
Developed in the US in the late 1800's from a natural seedling, known as the "apple of the future". Fairly
large with a thick green skin that turns golden as the apple ripens. Its firm flesh has both acid and sweet
overtones. Good for eating and acceptable for baking in pies, but it gives little juice and does not
pulp well. See also Delicious.
Golden Russet - New York State. An "antique" variety with a brown-green skin.
Granny Smith - Developed in France in the mid-19th century. Also said to have been developed
in Australia in the 1860's, where it is a major variety. Named for Mrs. Maria Ann Smith, an early resident
of Sydney. Came to the US in the 1960's and planted in California in the 1970's, but it quickly became a
popular variety. Like the Golden Delicious, a very common and popular green variety, available
throughout the year. Though widely grown, its production is a little limited because it requires enough
sunshine to ripen properly. Its crunchy, firm, white, juicy flesh is good eaten fresh or baking. It has a
sweet-tart flavor.
Gravenstein - A crunchy apple. Yellow with red striping. May be related to theGraven grown in
Germany.
Grenadier - A large, round, flattish variety, widely available in Great Britain. The skin is smooth,
pale yellow with russet speckles. The flesh is white, crisp, pleasantly tart and good for cooking. Available
in September and October.
Haralson - A hybrid from Minnesota. Tart.
Hawkeye - The original name for the Delicious. Originally grown in Iowa.
Hoary Morning - Related to the Rome Beauty.
Idared - An American hybrid, a cross between a Jonathan and a Wagenerappel. The fruits are
large and red, sometimes with traces of yellow. The cream-colored flesh is firm, juicy, and slightly acid.
Excellent for eating fresh. Good for baking whole or in pies as they retain their shape and flavor after
baking. Also a good eating variety.
Imperatore - Related to the Rome Beauty.
James Grieve - An eating apple cultivated in England since the end of the 19th century. Yellow
with streaks of red. Can be delicious if not harvested too unripe. Poor keeping quality and not good for
processing. Related to the Lired, Rosamund, and Rubin.
Jonagold - new US hybrid, crossing the Jonathan (which see) with the Golden Delicious.
Streaked with red on yellow. Its firm and juicy, sweet-tasting yellowish-white flesh is suitable for eating
out of hand, baking, or processing.
Jonamac - A summer variety good for eating out of hand.
Jonathan - A small red apple with juicy white flesh. good eating variety, which also holds up well
in cooking.
Kandil Sinap - A Turkish variety.
Katy - crisp eating apple.
Lired - Related to James Grieve.
Lombarts Calville - A large Dutch variety with yellow skin when fully ripe, but it is usually
harvested green. Good for eating and processing.
Lord Lambourne - A popular dessert variety widely grown in Europe. Round,regularly-shaped,
with greenish-yellow, red-streaked skin. The greenish-yellow flesh is soft, juicy and sweet.
Macoun - A less common, but good eating variety. Picked in early fall.
Mantet - A Canadian apple, tapered at the calyx end. Greenish yellow, with red graining or
streaks. The related "Red Mantet" is, of course, red. The flesh is soft and good tasting. Available in
August and September.
McIntosh - An early fall variety good for eating out of hand as well as for baking and eating. A
good all-around apple. Developed in Canada.
Melrose - Good for baking whole or in pies as they retain their shape and flavor after baking.
Milton - Green-skinned with a red blush. A good eating apple, it is crisp, flavorful, and slightly
tart.

36
 Molly Delicious/Molly's Delicious - Has a bright red blush on a yellow ground. Like other Delicious
varieties, not good for cooking as it becomes bland and pulpy.
Morgenduft - Related to the Rome Beauty.
Moyer's Prize- Popular in the 19th century.
Musk - An antique variety.
Mutsu - An early fall variety good for eating out of hand. Also good for baking whole or in pies as
they retain their shape and flavor after baking.
Newton Pippin/Newtown Pippin - An "antique" variety. Good for baking whole or in pies as they
retain their shape and flavor after baking.
Northern Spy - An "antique" variety commonly found in the Northeastern US. Good for baking in
pies or whole as they retain their shape and flavor.
Opalescent - A crisp apple with a tart flavor.
Orleans Reinette - large yellow apple.
Patricia - An early fall variety good for eating out of hand.
Paula Red - Round and bright red, with light, creamy flesh. An early fall variety good for eating
out of hand.
Paulard - eating apple discovered 1960 in Michigan.
Pigsnout - An antique variety.
Pink Pearl - Unusual pink flesh.
Pitmaston Pineapple - An English variety.
Raritan - A summer variety good for eating out of hand.
Red Delicious - The most common American variety, the quintessential "red apple", and the
predominant variety of Washington state. Also widely grown in France and Italy. Smooth, dark red skin,
sometimes slightly streaked. Elongated in shape with pointed ribs at the calyx end. A good eating variety,
but not for cooking. The soft, white flesh is juicy, aromatic and sweet at its best, but can be pulpy and
flavorless.
Rhode Island Greening - An "antique" variety developed 1796. Somewhat oblong in
shape and green to yellow in color, with tinges of red. It has a full-bodied taste with a balance of sweet
and tart. Good cooking apple.
Ribston Pippin - Probably the forerunner of the delicious Cox's Orange Pippin, which see.
Richard - See Red Delicious.
Rimskaya Krasvita - Related to the Rome Beauty.
Rome Beauty - A large flattish round apple, with versions ranging from greenish to the more
common American bright red version. Fragrant. Refreshingly tart, it is good for eating out of hand. Also
good for baking whole or in pies as they retain their shape and flavor after baking. Related varieties,
grown in several countries such as Argentina, Italy and Germany, include Gillet's Seedling, Hoary
Morning, Imperatore, Morgenduft, and Rimskaya Krasvita.
Rosamund - Related to James Grieve.
Roxbury Russet - See Russet.
Rubin - Related to James Grieve (which see).
Russet - A group including several varieties which usually have a full-flavor and slightly nutty
taste. Generally rough-skinned and asymmetrical in shape. The best variety for cider. Versions
include Egremont Russet (which see) and Roxbury Russet.
St. Edmund's Pippin - An antique variety.
Schöne van Boskoop - A Dutch variety with a skin that is greenish-yellow or reddish-yellow.
Large and firm with a tart, juicy flesh. Good for eating or processing.
Sheepnose - Also known as Black Gilliflower. It has a deep-purple skin and is shaped like a
sheep's nose. It was discovered in Connecticut in the late 1700's. Exceptionally tasty, though not
an abundant growing variety, so it is not often produced commercially.
Sops of Wine - A variety with origins in medieval England. Exceptionally tasty, though not an
abundant growing variety, so it is not often produced commercially.
Starking - An American variety, grown also in Argentina, Italy, Germany, and England. Slightly
elongated and deep red, with yellowish-white, juicy, and sweet-tart flesh. Good for eating and available
year round. Related varieties include Double Red Starking, Starking Delicious, and Top Red.
Starking Delicious - Related to the Starking (which see).
Starkrimson - See Red Delicious.

37
 Stayman/Stayman Winesaps - Good for baking in pies or whole as they retain their shape and
flavor. Also a good eating variety, though a bit tart.
Summerred - A cross between McIntosh and Golden Delicious. Large, elongated and deep red in
color. Its firm, white flesh is juicy and full-flavored. Good for eating. Growing in the summer sun, it is
available in September and October.
Swaar - Popular in the 19th century.
Tompkins King - An "antique" variety.
Top Red - Related to the Starking.
Tydeman's Early - A large, round, regularly-shaped apple, which ripens to bright red with pale
yellow showing through. The soft, juicy flesh is slightly acidic. Good for eating, but not for processing. It
has a short season around the end of August and it does not keep well.
White Winter Pearmain - An "antique" variety.
Winesap - A dark red "antique" variety. Good for baking whole or in pies as they retain their
shape and flavor after baking. Also a good eating variety. Also used for cider.
Winston - An English variety, a cross between Cox's Orange Pippin (which see) and Worcester
Pearmain. Slightly conical in shape, with greenish-yellow skin which turns orangey-red as it ripens.
White, crisp flesh with a good flavor for eating, but not suitable for processing. Available from November
to May.
Winter Banana - Originated in Indiana in the late 1700's. Pink and yellow in color, with a banana-
like flavor. Exceptionally tasty, though not an abundant growing variety, so it is not often produced
commercially.
Woodcock - An antique variety.
Worcester Pearmain - An English variety.
Yellow Bellflower - Popular in the 19th century.
Yellow Transparent - A large, apple with a bright green skin. Introduced into France from Russia
in the 19th century. Its white, juicy flesh is slightly tart. Good for eating, but doesn't hold up well.
Becomes soft and tasteless only a few days after picking. Not good for cooking. Available for only a very
brief season around the end of July.
York Imperial - An "antique" variety. Good for baking whole or in pies as they retain their shape
and flavor after baking.
Pomme in French, Apfel in German, manzana in Spanish, mela in Italian.
Malus communis

applejack
See apple brandy.

Apple Annie
Slang name for apple vendors during the depression.

apple baked
Apples baked in the oven and served as dessert. The best apples to use are Roman Beauties.
The apples are normally cored, the peel removed only to about half way down - the remaining peel will
keep the apple together. The cavity can be filled with sugar, dried fruits, marzipan and other ingredients.

apple banana
Type of banana native to Southeast Asia and cultivated in tropical countries. Small, stubby in
shape, with a smooth thin skin that ripens from green to golden-yellow. Its sweet taste has a hint of
apple.

Apple, Big
New York City is called the Big Apple not for any significant crop, but because it was named after
a 1920's nightclub and a 1930's dance by the same name.

apple blossom
Edible pink and white flowers with fresh fragrance and light floral taste. Good in soups and
salads.

38
 Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

apple brandy
Distilled beverage made from fermented apple mash. American apple brandy is often called
applejack. Laird & Company in Scobeyville, New Jersey produce the most prominent brand. The Lard's
have been making applejack since 1698. They now produce several versions, including Blended Apple
Jack, which is 35% applejack blended with 65% grain neutral spirits; and the more traditional-style Laird's
Old Apple Brandy, aged in charred oak barrels once used to age Bourbon for seven and a half years, and
introduced in 1964 to commemorate New Jersey's tricentennial. The production is now centered in North
Garden, Virginia from apples grown in the Shenandoah Valley.
Archer Distilling Company in Prattsville, New York makes Yabloka, an un-aged apple brandy.
As with all brandies, it takes a lot of fruit to make a little product, about 7000 pounds apples to
produce about 55 gallons brandy The best distillates come from the apples highest in sugar, acid, and
flavor. In America, the small, firm Winesap apples are prized.
Most French apple brandy is made in Normandy, in the Calvados region after which it is named.
The restorative value of this drink is often celebrated mid-meal at large, multi-course dinners, as "Le trou
Normand". A cold shot of Calvados creates a "trou", or hole, in the stomach, enabling the diner to
proceed with the feast.
In England, it is customary to go "apple howling" on the Twelfth Night to encourage
the friendly spirits and ensure a good crop. The people sing and bang pots and pans,
sprinkle some cider around the base of the trees and drink the rest.
See Calvados.

Apple Brown Betty

Dessert consisting of layers of apples, butter, sugar and bread crumbs.

apple butter.
Apple spread made first in Colonial times. Apples were simmered over open fires in large kettles
with sugar or honey until the mixture became thick and a puree.
Apple butter contains no butter. The name butter most likely was attached because it was used
as spread can on bread as a replacement for butter. Apple butter is considered a farmer's food, and is
often sold at farm stands and at country fairs.

apple charlotte
Hot dessert made with sliced buttered bread arranged in a mold and filled with cooked apples.
Originally referred to as Charlotte Russe, though that name now refers to a different version of charlotte.
See charlotte.

apple cider
Apple juice, available fresh or fermented. The alcohol content of fermented apple cider can vary
greatly. Russet is the best variety for apple cider, because it is aromatic. Most flavorful when made from
fruit with the skin left on and removed later, because perfume cells are contained in the fruits' skin.
See cider.

apple dumpling
Dessert, often served hot, of peeled and cored apples wrapped in pastry dough or puff pastry. It
is often served with custard sauce or maple syrup.

apple fritter
Hot dessert made with peeled and cored apple slices, dipped in batter, deep fried and served
sprinkled with powder sugar.

apple grunt
Name for a deep-dish apple pie.

apple haw

39
 Hawthorn tree found in Southern US. Its scarlet fruits are juicy and acidic and used in jams and
jellies.

Apple Jonathan
See apple pandowdy.

apple mint
Fuzzy-leaved mint plant, whose leaves have a vague apple scent.
Mentha rotundifolia.

apple of love
Another name for eggplant.

Apple of Sodom
A mythical fruit, beautiful to look at, but which turns to ashes when touched. Thus the term refers
to a disappointing thing.
Also known as Dead Sea apple.

Apple of the Orient

An other name for persimmon. See there.

apple pandowdy
Dessert, also known as Apple Jonathan in the northeastern US. The dessert consists of sliced
and spiced apples, layered in a deep dish and covered with a thick biscuit crust before baking.
The origin of the term pandowdy is unknown. It is sometimes said to derive from the old English
dialect word pandoulde, meaning custard.

apple pear
Name for Asian pear. See there.

apple pie
The quintessential American dessert as in the expression "American as apple pie."
VERSIONS INCLUDE:
Pie with a bottom and top crust.
Deep dish, baked in a ceramic dish or other oven-proof dish about 12 in. (37 mm) deep.
The flavor additions, and types of apples used vary greatly. Old fashioned pies are made with
cooking apples, such as Granny Smith, contain raisins and sugar, spiced with nutmeg and Allspice, and
dotted with fresh butter before the crust is put on top.
The crust must be very flaky, and is made with shortening, cake flour and very and a small
amount of cold water. McGinties pie is made from dried apples.

apple pie with cheese.

Once popular combination of apple pie, served with a thick slice of cheddar cheese.

Apple pie a la mode

Apple pie served warm with a scoop of ice cream, normally vanilla ice cream. An old fashioned
term used on menus. It is a mixture of French and English, and the accent on the à is often omitted.

apple sauce
Thick puree made with apples, sugar, cinnamon and other flavors. Most flavorful when made
from fruit with the skin left on, and then strained, because there is much flavor in the skin.

apple snow
Dessert made of apple sauce blended into whipped egg whites, served with whipped cream or
custard sauce.

40
apricots
Stone fruits growing on trees in temperate to warm climates, belonging to the large rosaceae
botanical family.
Their origin are in East and central Asia, and it is known to have been cultivated in China at least
4000 years ago.
Apricot trees are first known to have been planted around the Mediterranean in about 100 BC. In
the 17th century apricot trees flourished in southern England which at that time had a warmer climate
than today. By the 18th century, apricot trees were found in the US, perhaps having sprouted from pits
which were tossed by early Portuguese and Spanish sailors, since there is no record of any formal
attempt to grow the trees at that time.
Frost will often destroy the early blossoming buds in northern climates, or the fruits will not ripen
well. Unripe fruits have little taste and a cottony texture, ripe fruits are difficult to transport. Happily for
the commercial growers, apricots take well to drying or processing into items such as jam and juice.
Apricots are round or oval in shape, up to 3 inches in size, and range in color from pale yellow to
orange, often with a blush of reddish orange on the side facing the sun. The flesh tends to be similar to
that of peaches, but less juicy and more fibrous. The pits or stones can be easily removed when the fruit
is fully ripe. They have one of the shortest seasons of any summer fruit
Apricots are commercially cultivated many countries, such as southern US, Chili, Argentine,
Spain, Portugal, France, Italy, Greece, Austria, Hungary, South Africa, Turkey, the Middle East, China
and New Zealand.
Varieties are distinguished more for their country of origin than for their taste:
VARIETIES:
Bebekou - the most common Greek variety, is round and yellow. Suitable for eating fresh or
drying as is commonly done.
Bergeron - a late summer variety from France's Rhône valley. Irregularly shaped, orange-y in
color, and delicious for eating plain.
Hamidi - variety originally from Tunisia , and also cultivated in Greece. Pale yellow and tasty,
though not particularly juicy.
Hungarian Yellow - grown in Germany and Hungary, the lower areas of Austria, Italy and
Greece, this golden-orange apricot has firm flesh and luscious juice. Its firmness makes it easy to
transport
Imola Royal - popular Italian variety, also widely grown in Israel and Spain. Large,
elongated, with orange-yellow skin and flesh. Juicy, flavorful and aromatic so good for eating,
this firm apricot is also good for processing.
Jitrenka - eastern European variety from Rumania and Czechoslovakia. Round, yellow, and good
for eating fresh or processing.
Mario de Cenad - like the Jitrenka, an eastern European variety from Rumania and Czech
Republic. Round, yellow, and good for eating fresh or processing.
Montedoro - large, oval Italian apricot. Very flavorful. One of the most delicious.
Moorpark from New Zealand, available mid-December to mid-March.
Nancy - old French variety, also grown in Italy and Greece. Large, oval, juicy, and
delicious.Most available in early summer.
Peeka - new southern hemisphere variety, thus available in March and April. Small, flattened-
round, orange-yellow, with an easily removed, proportionately large stone.
Royal - originally a French variety, it is also cultivated in the US and New Zealand, and thus has
two seasons of availability. Also known as Goldrich and Perfection.
Stevens and Sundrop - imports from New Zealand.
Tirynthos. A late Spring Greek variety. Pale yellow in appearance and delicious in taste, but not
as good for processing as other varieties.
Aprikosen in German, Marillen in Austria, albaricoques in Spanish, albicocca in Italian, apricot in
French.
Prunus spp.

apricot brandy
Sweet brandy-based liqueur, infused with apricot essence. Zwack is a famous Viennese
company exporting apricot brandy to the US.

41
apricots, dried
Method of preserving apricots used since antiquity in the Middle East. They can be eaten as is,
or re-constituted by soaking in water.

apricot kernel oil

Oil with a high vitamin E content, a fresh green taste, but no discernable apricot flavor. It is
used in salads.

apricot liqueur
Cordial flavored with apricot juice.

apricotine
Glaze made from apricot puree used for glazing pastries, especially Danish pastry. The product
is widely used in commercial pastry shops.

Aprikosen.
The German word for apricots.

Apry
Brand of apricot brandy.

Apulia
Region in south east Italy producing large amounts of wine, mostly red.

aqua vitae
Latin term for distilled beverages, most often used for brandies in the Middle Ages.

Aqua Libra
Swiss low-calorie, bottled beverage made from alkaline-forming ingredients, such as fruit and
vegetable aromatic extracts, aqueous infusions of sunflower and sesame seeds, and Siberian ginseng.

aquacotta
Italian/Tuscan specialty soup, made with red onions, tomatoes and herbs. One version is made
as a tomato and mushroom toast.

aquaculture
The process of raising fish or crustaceans in a controlled environment.

Aquavit
Generic Scandinavian name for any distilled alcoholic beverage. Literally translated "water of
life". It is normally made from grain and flavored with anise, but always clear.

Arab food
There is much similarity between the cooking in Arabian countries. The predominant meat is
lamb and mutton, and the predominant grain is wheat. Wheat has been cultivated for thousands of
years, and has been adapted to grow in arid and hot climates as well as in countries with cold winters.
Wheat flour is turned into cous-cous, basically a type of pasta and into bulghur/bulgur, a par-
boiled cracked wheat that became easy to use as salad or as stuffing.
Olives became the next staple to be cultivated. Olive trees provide shade, live for hundreds of
years and the fruits provide food and oil.
Arabs invented distillation, and brought saffron and almonds to the IberianPeninsular. Arabia
was the bridge that connected the tropical Asia with Europe and introduced spices and sugar cane.
Fruits cultivated today include almonds, dates, figs, grapes, citrus fruits, apricots, pomegranates
and many others. See all.
Squash, eggplant and pine nuts are used in many dishes. In some part a truffle grows, but it is
less flavorful than the European truffle varieties. See there.

42
 Arab hospitality is legendary and starts with dark, strong coffee and continues with
mazza/mezze, a bewildering array of appetizers. Traditionally food is eaten with the right
hand washed before the meal, the left hand is considered un-clean. The main course is likely roast
lamb, sometimes eaten with boiled rice, followed by sweet confections, often made with honey, often
fried and flavored with rose water.
REPRESENTATIVE DISHES ARE:
Al -fallah - simple peasant soup
Baba ghannooj - egg plant puree served as salad or dip
Farareer - pistachio and honey pastries
Hummus hi tahina - chick pea dip or salad
Kebab - meat grilled on skewers
Khoubz - bread. See pita bread.
Kibbi/kobbo/kubba - lamb and bulgur shaped as meat ball or baked as casserole
Kousa mahshi - stuffed squash
Pacha - boiled sheep heads. The eyes are considered a special delicacy.
Sayadieh - fish and rice dish
Sfeeha - spicy meat pies
Shish kebab - lamb cooked on skewers
Tabbouleh - cracked wheat salad
Taratoor - sesame and garlic sauce.
See also Egypt, Morocco, Lebanon and Turkey.

Arabers
Old name for vegetable vendors, who sold their wares from horse drawn carts in Baltimore.

arabica
Coffee bean variety. See coffee.

Arachi oil
An other name for peanut oil. See there.

Arak, Batavia Arak

Aged, dry rum made near Batavia on the Island of Java, Indonesia made from molasses. A
special wild yeast and the addition of red rice cakes during fermentation give Arab a special flavor.
Much Arak is aged and bottled in Holland. Arak is used in Sweden Punch. See also arrak.

arame
Also known as sea oak. See seaweed.

Aramon
French wine grape variety with high yield, planted in the Midi region of France.

arancini
Italian/ Sicilian rice croquettes, molded into a ball and stuffed with chopped meat and
mushrooms. Dipped in egg, rolled in fresh bread crumbs and deep-fried until golden and resembling
oranges. Literally translated "little oranges".

Arancini
German name for candied orange peel.

arándanos
Spanish for blueberries.

Arbane
French white wine grape used primarily in the production of sparkling wine.

Arbini

43
 Walla Walla sweet onion variety developed by John Arbini in 1925.

Arbois
White wine grape grown in France. It has little commercial value today. Most is grown in the
Loire valley.

Arborio rice
Italian rice variety, having short, plump polished oval grains, which are pearly white in color. It is
cultivated in the Po Valley in Northern Italy, and also in California. The rice is translucent with an opaque
center and it becomes somewhat glutinous when cooked.
It is most commonly used to make risotto, because the rice absorbs nearly three times its
volume in liquid, more than other rice varieties.
See rice and risotto.

arborvitae
Tree whose leaves and twigs are brewed into a tea and is credited for helping people with
rheumatism.
Thuja occidentalis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Arbroath smokies
Smoked haddock sold whole in pairs. A British specialty.
Also known as Aberdeen smokie.

Arbuckle's
Cooffe brand name in the Old West.

arbutus berry
Small, round fruit which grows in small clusters at the branch tips of a tree, also misleadingly
known as the strawberry tree. The tree grows to a height of 25 feet in
Mediterranean countries. It is not related to strawberries.
The fruits have the appearance of litchis. The tough, knobby skin is yellow, but ripens to an
orange-brown in. The flesh is yellow and has a tart, acidic taste with little aroma. Not particularly
delicious when eaten plain, it is best made into jam or liqueur.
Arbutus unedo.

arca
Bivalve mollusk, sort of whelk.

Archestratus
Greek philosopher and cookbook author. He lived about 350 B.C.

Archimageros
Ancien Greek term chef, especially head chef.

Archimede
Italian spiral shaped dry pasta. Also known as fusilli.

Arctic bramble
Also known as honeyberry.

Arctic char
Fresh water food fish in the salmon and trout family. Silvery, spotted with gold. Satiny, pale-pink
flesh. More delicate tasting than the larger char. Farmed in Canada and Iceland.

44
Ardennes food
Mountainous region of southeast Belgium, noted for its ham, wild boar (marcassin), and other
game, such as woodcock. See also Liège.

Ardennes ham
Air dried ham, prosciutto-like ham from the Ardennes region of Belgium.

areca nut
The fruit of the betel-nut tree or areca palm. The tree is widely cultivated in India and in South
East Asia. The nuts chewed, not swallowed.

arepa
South American corn pattie, griddle fried, popular in Colombia and Venezuela.

Argenteuil
Town in France, Department Seine-et-Oise, originally famous for white asparagus. In French
cuisine, dishes made with asparagus were often called à l'argenteuil.

Argentina food
The South American country has strong ties to Europe. Many settlers came from Italy, Spain and
England. The fertile plains, called Pampa, provided ideal grazing conditions for cattle and also for
cultivation of grain crops. Cooking is basically European.
Beef is the staff of life and also a major export. When England industrialized in the 18th century
it needed to import meat. Until refrigerated cargo ships became possible England pioneered in Argentina
the meat extract production. By the end of the 19th century refrigerated meat was successfully exported
to England.
The quintessential Argentine restaurants are Churrascarias serving spit roasted meats.
DISHES AND COOKING TERMS:
Asado - roast
Chimichurri - parsley sauce served with roast meats
Empanada - meat turnover
Escabeche - pickled fish or meat
Goucho - cowboy
Humita - seasoned corn mush
Matambre - rolled flank steak filled with spinach and hard boiled eggs
Parrilla - grill
Parrillero - grill cook
Quebracho - hard wood favored for barbecuing.

Argentina beverages
Argentine has a large wine industry centerd around Mendoza. The cultivation of vinifera grapes
was started by Itallian emmigrants and most wine is consumed locally.
The beverage of the Papampas is an aromatic tea called yerba maté. See there.

Argentine
Ocean food fish with silvery skin harvested in the Atlantic. It is often called erroneously smelt.
Argentina spp.

argol
The natural stony sediment in wine casks, better known as cream of tartar or potassium
bitartrate. It is an important revenue source for large wineries who sell it to baking powder producers.
The German name is Weinstein.

argourcis
Another spelling of ogurtsy. Russian pickled cucumbers.

Argyle

45
 Gravy boat, which contains a hot-water compartment for keeping the gravy hot. Named for a
Duke of Argyle.

aril
Section of the pomegranate. The interior of the pomegranate contains a large number of edible
seeds, each surrounded by a juice sac called an aril. The arils are imbedded in a bitter pith that should
always be discarded.

Arinto
Portuguese white wine grape with high acidity level.

Aristaeus
Greek God, protector of herdsmen, teacher of bee-keeping and considered the deity of cheeses.

aristology
The science of dining or the art of eating well. The word was coined by Thomas Walker in 1835.
Walker was a London magistrate who published a weekly periodical called The Original, in which he first
used the term.

ark shell
A type of clam, also known as red clam. In Japanese called akagai.

Arkin
Sweet star fruit variety, the most popularly grown in Florida.
See star fruit.

Armagnac
French brandy from the Gascony region. Dating from Roman times, it is France's oldest brandy.
The name is derived from the Latin "Ars Magna", meaning "great art" of the alchemists. The people of
the region are known for their great courage. Joan of Arc, though not a native, was known as
"L'Armagnacaise" because of her courage. Most of her followers came from Armagnac.
The Gascony region, known as "la Gascogne" to the French, is a sunny region located in
southwestern France, just North of the Pyrenees. The wine area is divided into three districts:
Bas Armagnac in the West where the best vineyards are located. The soil there is sandy. The
Bas Armagnac spirits take the longest to mature. It is generally thought that the best Armagnac contain
some brandy of the other two more rustic areas blended in to round out the flavor.
Tenareze is the second best area, this arc of land around the eastern end of Bas Armagnac has
clay-loam soil.
Haut Armagnac is the least prestigious area for making the brandy, but it in the South contains
the capital, Auch, and is the business center. This large arc of land curves around Tenareze and Bas
Armagnac to the east and south. It has chalky soil, the type of soil which does so well for Cognac, but for
some reason it is less successful than the sandy soil in Armagnac.
In addition to the major producers, hundreds of small producers provide about a tenth of the
volume produces. Each farmhouse seems to have its own small vineyard and ageing room. Though
these farmers now take their wines to a local cooperative to be distilled, until recently ox-drawn carts
traveling made their way from farmhouse to farmhouse all through the fall to collect fermented must.
From the 14th century until the latter part of the 20th century, Armagnac has been made in much
the same way, though changes are continually creeping in.
White wine grapes, such as the Folle Blanche or the more widely planted Ugni Blanc, locally
known as the St. Emilion, are fermented using no artificial agents. Other grapes include Picpoul,
Colombard, and Jurancon, Blanquette, Clairette, Mauzac, Meslier, and Plant de Grèce.
The resulting wine is high in acidity and low in alcohol. This is distilled into a colorless spirit,
called "eau de feu", or "firewater".
Traditionally, this spirit has been made in the venerable copper alembic Armagnacais, or Coffey
still or "continuous still", a continuous distillation process. However, now some Armagnac producers use
the Cognacais pot still for a double distillation process, which produces a lighter product.

46
 Also traditionally, this spirit has been placed in casks made from oak from the nearby Monlezun
forest. The wood is sappy and tannin-rich, and imparts a heavy, rich flavor and color to the brandy. Now
many producers use Limousine oak, the same wood that is used in Cognac, further blurring the
distinctions between these two French brandies, both because of the lighter quality it gives to the brandy
and because it is more plentiful than the Monlezun wood.
The final product is classified as Napoleon, Extra, Vieille Reserve, and X.O., which are blended
from brandies at least five and a half years old; and V.S.O.P. (very special old pale) and V.O. (very old)
or Reserve, which are at least four and a half years old.
Often bottled in a squat bocksbeutel-like flagon called basquaise.

Armavir
Cheese made in the western part of the Caucasus Mountains with sour milk.

Armenia food
The cooking of Armenia is Middle Eastern, more reflective of its neighbor to the west, Turkey,
rather than Russia. Olive oil is the preferred cooking fat. Lamb is the most popular meat. It is served in
many dishes, including shish kebab.
TYPICAL DISHES ARE:
Bourek - cheese-filled phyllo pastry
Enguinar - artichokes, carrots, and pearl onions cooked in olive oil.
Fassoulia poulaki - salad of white beans, diced carrots, potatoes, and celery in olive oil.
Hommos - puree of chick peas, garlic, and sesame paste. See there.
Imam Bayeldi - baked eggplant baked. See Turkey, food
Kouzou kezartma - lamb shank.
Lavash - thin yeast bread. See there.
Media dolma - mussels, served in their shells with pine nuts, dried currants, and spices.
Moussaka - eggplant stuffed with ground lamb.
Targhana - hot yogurt soup, with onion, barley, lemon and mint.
Tourschou - pickled cabbage salad with black olives and sesame oil.
Yalanji yaprak - grape leaves stuffed with rice, onion, pine nuts, and dill.
DESSERTS INCLUDE:
Baklava - Nut and honey filled flaky pastry.
Bourma - a rolled nut filled flaky pastry, soaked with honey syrup.
Tel kadayiff - shredded wheat pastry, soaked with honey syrup.
Major beverage is coffee.

Armon
French red wine grape variety with high yield. It is a blending wines of indifferent characters.

Armoricaine
French culinary term referring to the Roman province Amorica, which is called Bretagne today.
The term is often used in connection with seafood, especially oysters.

aroma
Used as a wine term, it refers to the primary smells associated with the wine, especially those
that reveal the varietal. It is slightly different from bouquet, which refers to the more complex smells of a
developed mature wine.

aromatic bitters
See bitters.

47
aromatized
Wine term referring to wines with flavors added, such as vermouth.

arracacha
Peruvian carrot, not related to carrots, and not cultivated in Peru.
Also known as apio, which is also confusingly the Spanish term for celery.

Arrack/arak
Generic name for Middle Eastern licorice - flavored aperitif. The name comes from the Arabic
araq, sweet and juice.
The beverage is known under different names in other countries.
Raki - Turkey
Ouzo - Greece
Arrack - Lebanon
Mastika - Bulgaria

arroba
Spanish wine measure about 16 liters.

arrope
Spanish term for grape concentrate to flavor sherry wine.

arrowhead

Water plant with arrow shaped leaves used in Chinese cooking. Both the leaves and tubers are
used.
Also known as Tule potato or wappato.
Sagittaria sagittifolia.

arrowroot

Tuber, which is dried and ground to a white powder to make a thickener for sauces. Named for
the fact that Indians would rub the root onto arrow wounds in the belief that it would absorb the poison.
The roots are dug up when about one year old, and can contain up to 23% starch be weight.

Arrowroot has slightly more thickening power than cornstarch. Sauces thickened with arrowroot will be
more transparent than sauces thickened with corn starch. Though recipes may call for arrowroot,
cornstarch can be substituted. Arrowroot is considerable more expensive than corn starch.
Japanese for arrowroot is kudzu and is used to make a warm arrowroot jelly, sweetened with
fruit.
Maranta arundinacea.

arroz
Spanish and Portuguese word for rice.

arroz con pollo

48
 Hispanic popular chicken and rice dish.

arroz de gambas
Portuguese/Spanish rice with shrimp dish.

arroz doce
Portuguese rice pudding made of rice, egg yolks, milk and sugar.

arroz negro
Spanish squid and rice dish, deep black, colored and seasoned with squid or cuttlefish ink, and a
picada of garlic, parsley, fried bread, almonds, and often anchovies. The dish also usually includes diced
squid along with the local mussels and shrimp. A
specialty of the Catalan region's Costa Brava.

Arsac
Wine town in the Margaux region of Bordeaux, France.

Artagnan
French nobleman who lived in the 17th century. He was featured in novels written by Alexander
Dumas. The name appears on old menus.
The name is used in New York for a company selling game, patés, terrines and foie gras.

arthropods
Wide group of animals including crustaceans, insects and spiders.

artichaut du Canada
French term for Jerusalem artichokes, though they are more commonly known as topinambours.

artichaut barigoule
French baked whole artichoke, filled with chopped ham, mushrooms, pureed tomatoes, and
bread crumbs. Usually served with a tomato-based sauce. . The name comes from the Provençal word
for a mushroom originally used.

artichoke/globe artichoke
Vegetable from a perennial thistle plant which will grow up to 5 feet tall. The unopened flower of
the plant is eaten.
The word artichoke is derived from the Spanish word alcachofa, which is derived from the Arabic
al-kharshof. Related to the cardoon (see there).
Originally from the Mediterranean around Italy and Greece, they were introduced in France,
where they were originally considered an aphrodisiac by Catherina de Médici. Exotic artichokes became
the rage in 18th century English society and are still considered somewhat of a luxury in some cultures
today. One reason is that it takes considerable time and effort to eat and artichoke, unless it was cleaned
in the kitchen. The petals are referred to as leaves, there is a little to eat at the lower end. The center,
when the leaves are pulled away, called choke, is hairy and inedible in a mature plant, but tender enough
to be edible in a baby plant. Under the choke is the heart, a dense, pulpy mass which is the tastiest part
of the plant, also called bottom. The term heart is used when the immature center and bottom is still
edible. Bottom refers to the cleaned, saucer shaped part.
Artichokes are cultivated in many countries, notably Italy, France. They grow best in warm
climates, but grow well also in the Orkney Islands where the ground is nurtured with a compost of
seaweed. The artichoke capital of the US is Castroville, California.
The hearts are a delicacy can be carved from fresh artichokes or bought in cans, jars, or frozen.
They have a buttery, delicate, and pleasantly bitter taste. They are good
cut up into salad or pizza, chopped into sauces, or broiled whole with or without toppings. Delicious when
marinated in oil and seasonings, they can also be purchased ready marinated.
Varieties include:
Castroure - tiny Italian egg-shaped artichokes
Thornless - bigger heart, more leaves and more meat

49
 Victor Leon - from New Zealand.
Despite the name, the Jerusalem artichoke is not even distantly related. See there.
Carciofi in Italian, Artischoken in German, artichauts in French, alcachofa in Spanish.
Cynara scolymus.

artichoke bitter
Digestive, a bitter alcoholic drink flavored with artichokes. Cynar is a well known French brand.

artificial food colors

Made from petrochemicals to enhance food appeal. There are seven in use:
Blue Nos. 1 and 2
Green 3
Red 3 and 40
Yellow 5 and 6
Food colors are regulated by the Federal Drug Administration (FDA) and often subject to reexamination
for safety. When used, they must be identified on the label, except in dairy products such as butter,
cheese, and ice cream. These products often use natural food colors, such as achiote or marigold petals.

arugula

Mediterranean annual salad plant, popular in Italy and in Italian-American communities in the
New World. A dark green, narrow-lobed salad green. Pleasantly bitter, peppery, pungent taste. The
best are the young leaves about 3 inches in length. Older leaves develop a toughstem and are best used
in stir-fried dishes.

Also known as rocket, rocket lettuce, rocket plant, rokko, roquette, or rucola.
Eruca sativa.

Picture courtesy of Melissa's Inc. (800) 588 1281

Asadero
Mexican cheese, also called Oaxaca. The cheese melts easily, therefore the name ready for
roasting.

asado
Spanish/Hispanic word for roast. It can mean barbecue in Argentina.

asador
A type of restaurant in Spain, which specializes in roasted meats.

Asafoetida
Powerful spice used in Indian and Middle Eastern cooking, often in place of onions or garlic. It is
made from the resin of the ferula asafoetida plant. It is available as powder and as a resinous lump. The
spice is strong and must be used judiciously.
Also known as asafetida, giant fennel, heeng, hing, stinking gum.

Asakusa nori
The most common Japanese, an edible seaweed.

Asbach-Uralt
Famous German brandy. Uralt means very old or ancien.

asciutto
Italian verb for dry. Pasta asciutto is dry pasta, compared to fresh pasta. As wine term asciutto
means not sweet.

50
aseptic packaging
Technique for sterilizing packaged food, long used in Europe before it came into widespread use
in the US in the 1980's. The package and the food contents are sterilized separately, instead of as a unit,
as is done in traditional canning. Milk is available in aseptic packages and requires no refrigeration until
opened.

Ashenfelter, Orley
Professor who developed the Ashenfelter Theorem, also referred to as the Bordeaux Equation. A
Princeton professor of economics, he created a formula for predicting what a Bordeaux wine will be like
without tasting it. His formula takes into account winter rainfall, frost, growing season temperatures, et al.
His theory was widely publicized in 1990.

Ashley bread
Southern spoon bread made with rice flour. The name may come from Anthony Ashley Cooper,
Earl of Shaftsbury (1621 to 1683), who was one of the first proprietors of the colony of Carolina.

Ashwaganda
Medicinal perennial plant growing 2 ft tall. Roots are used for relieving memory loss, infertility
and other diseases.
Whitania somniferam.

Asiago
Italian cheese, hard, granular-textured, from the Vicenza and Trentino Alto Adige (former South
Tyrol) region of northern Italy. Sold at various ages. The youngest, 3 to 6 months, has a very pale color
and mild nutty flavor. Those a year or more in age become hard, grating cheese. Sharp, piquant flavor.
The cheese is sometimes made with ewes milk, and is then called Pecorino di Asiago.

Asian Okra
Long gourd with silky, soft center. The gourd can be up to 9 feet long. Also known as silk gourd,
vegetable sponge, angeled luffa or loofa, sing qua, sza gwa. Not the same as the vegetable used as
luffa sponge.

Asian pear/apple
Picture courtesy of Melissa's Inc. (800) 588 1281

Especially large and crisp pear with an apple texture. Originally from in China and Japan, now most of
the US supply is grown in California and France. Season is winter. Round in shape with a thin pale
yellow skin. It's unique taste is lightly sweet and its aftertaste is perceived by some people to have
almost a salty quality.
Unlike regular pears, the fruits are tree-ripened. They remain crisp for a month when
refrigerated, or for a week at room temperature.
Also known as aka nashi, apple pear, Oriental apple pear, Japanese pear, Japanese 20th century
pear, new century pear, twentieth century pear, or sand pear (because of its finely rough skin).

Asin
Cheese made in Northern Italy made with sour cows milk. It is usually consumed fresh.

asorbic acid
Vitamin C. See vitamins.

asparagus

51
 Vegetable native to Europe available green and white, the green variety by far the more popular
variety than the white in the US. It is basically a Spring vegetables, but I now available year round, in
the Winter often from Mexico, Peru and New Zealand.
White asparagus is cultivated so the tips are beneath the earth and cannot develop green color.
It is much more expensive to cultivate. America’s white asparagus come from Washington State. In
France, the lavender-tipped white asparagus are allowed just to poke through the soil. White asparagus
is popular in Europe and has a more pronounced taste than green asparagus. The white asparagus tends
to be more fibrous and can be slightly bitter.
Asparagus was blamed in ancient times fro causing gout.
Varieties include:
Acutifolius - tiny, pointed, aromatic
Beacon - A green asparagus from New Zealand.
Limbras - A green asparagus from New Zealand.
Mary Washington - A green asparagus from New Zealand..
Asperges in French, Spargel in German, asparago in Italian, espárrago in Spanish.
Asparagus officinalis.

asparagus bean
Vegetable related to southern cowpeas, growing on vines, with a taste resembling asparagus.
Native of tropical and sub-tropical Asia. Now also grown in California. It grows to as much as a yard in
length, but usually sold younger and only a little more than a foot in length.
Also known as the yard-long bean.
Dolichos sesquipedalis.
Not the same as the asparagus pea. See there.

asparagus pea
Plant native to southern Europe. The elongated pods look like a deeply ridged, frilled zucchini.
Totally edible. Young plants are considered the tastiest. They taste somewhat like asparagus, thus the
name.
Also grown in the U.S.
Also known as goa bean or winged pea. Gauk in Chinese.
Psophocarpus tetragonolobus, lotus tetragonolobus.

aspartame
Sugar substitute, marketed under the names of NutraSweet or Equal. It was discovered in 1965,
but did not receive F.D.A. approval until 1974, albeit for limited use, and continued testing for its safety
was conducted. Further use was approved in 1981, and aspartame began to replace saccharin in diet
beverages, but testing continues.

asperges à la flamande
Belgian popular asparagus dish with a garnish of mashed hard boiled eggs and melted butter.
Sometimes also called asperges de Malines, referring to the region in which the asparagus are grown.

52
aspic
Clear meat, fish or vegetable jelly. The term refers to the basic product, but also to a finished
dish, such as Tomato Aspic or Shrimp in Aspic. Aspic made from scratch is based on clarifying a
gelatinous stock. Acidity is always needed to improve the flavor. Stock containing little or none natural
gelatine must be made gelatinous with gelatine powder. There is also ready to use aspic powder on the
market.

aspiration™
Vegtable in the broccoli family, a cross between broccolino™ and gai lan. Both trademarks
belong to Frieda’s Inc.

asq
American Indian word for a squash resembling zucchini.

assaí
Brazilian tropical fruit from the rain forest.

assam/asam
Singaporean local dialect meaning sour, and it refers to tamarind and its slightly sour taste.

Assam tea
Full bodied tea from the Assam Province in North eastern India. See tea.

Assario Branco
Portuguese white wine grape grown in the Duro region.

assiette
French term for plate. The term was formerly used to indicate a course, such as assiette
anglaise for a plate with cold cuts, or assiettes assorties for a selection of appetizers.

Assmannnshausen
Famous German wine village in the Rhine river producing a well known red wine from the
Spätburgunder grape.

Assyrtiko
Greek white wine grape variety.

Asti
Famous Italian wine town south of Turin. It is a large producer of Asti Spumante, often sweet
sparkling wine. It is also a major producer of Vermouth, and also fine red wines.

Astoria
Luxury hotel name, once popular, after the Astor family. The most famous is The Waldorf-
Astoria in New York.
William Astor and his wife Caroline Schermerhorn Astor held a ball in the art gallery of their
mansion, and the room could hold 400 people. This limited the attendance to avery select group, which
became the 400 of New York Society. Even The Plaza Hotel ballroom, built at a much later date, is
holding only 400 people.

Astrakhan apple
Wild apple, of the sub-species malus prunifolia from Siberia and northern China.

astringent
Wine term indicating too much tannin. It makes your mouth pucker.

53
aszu
Hungarian wine term for a superior sweet Tokay wine.

atemoya

Tropical American custard-like dessert fruit, of the family annonaceae. A hybrid cross between
cherimoya, and sugar apple. Its bumpy gray-green exterior is somewhat like a pine cone in shape. The
flesh is studded with heavy black seeds. The fruit is very sweet and creamy-textured. It is said to taste
like a melange of strawberries, pineapple, and coconut.
Not widely available outside of its tropical growing areas because it doesn't transport well,
although it is being increasingly grown in Florida.

Athenaeus
Greek/Roman cook book author. He lived about 250 A.D.

Atherine
Ocean food fish with silver skin harvested in the Atlantic. The small fish is normally broiled.

Athol Brose
Scottish drink made with whisky, oatmeal, honey and cream.

Atlantic blue crabs

See crabs.

Atlantic mackerel
See mackerel.

Atlantic Wolffish
Large and ugly fish feeding on shellfish with pink, firm flesh.
Also known as catfish in Europe, although not related to the American catfish.

Atlee (W.) Burpee & Company

Seed company in business since 1876. The leader in home garden seeds.

atmospheric pressure relation to cooking

Water boils at sea level at 212 degrees Fahrenheit. When air pressure is increased by
mechanical means, the boiling temperature increases. When pressure is decreased on account of
higher elevation, the water boils at lower temperatures, and food takes longer to cook. At 10,000 ft water
boils at 194 degrees Fahrenheit.

atropa belladonna
Botanical name for the deadly poisonous nightshade, of the family solanaceae, the same family
as eggplant, pimento, potato, and tomato.

attelets, also spelled hatelets

French decorative skewers, made of silver or metal alloys. They are topped with figures, often
with the animal they were to decorate. The skewers were not used for the actual cooking but inserted
before service as embellishment. Old fashioned and no longer in use. Brochettes are skewers used in
cooking.

au beurre
French term for with butter. Au beurre noir is with brown butter.

au four
French term for baked in the oven.

54
au gratin
French term for food browned on top.

au jus
French term for in its own juices, such as roast beef.

aubergine
French word for eggplant. The term is generally used in Great Britain for eggplant.

Aubun
French red wine grape variety cultivated in the Rhône Valley. The grape is considered identical
to the Counoise, a grape permitted in Châteauneuf - du - Pape.

Aude
French wine region in the Midi. Two famous wines are Corbières and Minervois.

Aunt Jemima™
A Quaker Oats Company fictional person advertising breakfast products. It is used on the
theory that personalization helps consumers relate to products, especially food products.
The name Aunt Jemima came from the title of a vaudeville song.

Aufschnitt
German word for cold cuts.

Aurore
New York State hybrid white wine grape variety.

Auslese
German wine term for grapes which have been selected during late harvest. The wine is sweeter
than wine made with normally harvested grapes.

Auslese trocken
German wine term for a late-harvest wine, which should be sweet, but has been fermented dry.
The wine is rich and luscious.

Ausone, Château
Famous winery in the St. Emilion district of Bordeaux, France.

Austria food
Austria's culinary traditions can be clearly divided between Viennese cooking, see there, and
provincial cooking. The provincial cooking was more basic and often inspired by their immediate
neighbors, Hungarian in eastern Austria and Bavarian in the western part.
Austria produces excellent dairy products and is successful in exporting to the US and the
Common Market. However, it has not developed a cheese which is internationally recognized as
originally Austrian.
Viennese cooking was the standard for fine dining, and was perfectly acceptable for most
Austrians. There was for many years not one fine French or Italian restaurant of international reputation.
TYPICAL DISHES FOUND ON RESTAURANT MENUS ARE:
Wiener Schnitzel, a breaded veal cutlet, often served with rice and lingonberries. veal is very
expensive and the Schnitzel is most likely made with pork.
Schnitzel is a generic name for a thin cutlet.
Bauernschmaus and Schlachtplatte. See there.
Sausages are made in great varieties in the Alpine provinces, some made with blood or with
liver. Wiener hot dogs are called Frankfurter.
Leberkäs is a meat loaf made fresh every day and served hot. The name means liver cheese,
but it contains neither liver nor cheese.
Smoked bacon is eaten as cold cut.

55
 Gulyas, the Austrians use the Hungarian spelling for goulash, and pride themselves for making it
the authentic way. The basic goulash is served with a number of variations.
Beuschel, a lung stew served with dumplings.
Dumplings are on every menu. The basic dumplings is made with white bread, but potato
dumplings and other variations are famous. Tirolerknödel are small dumplings made with Bauernspeck
(smoked bacon).
Game is featured in season, especially roebuck and game birds.
Austria no longer borders an ocean, so the popular fish are fresh water trout, often kept live in a
fish tank and served "blue" (boiled); carp and pike.
Mushrooms in season appear on many menus. Steinpilze are porcini and Eierschwämme are
chanterelles.
Potatoes and rice are staple starches. Vegetables are often overcooked.
The desserts follow the Viennese style. Austria, desserts
Austria is famous for desserts. Many desserts are served with whipped cream, called Schlag in
Austria. Many desserts are served hot.
Strudel. The most popular is Apple Strudel, but strudels are filled with many different fruits, but
also with semolina, braised cabbage and crisp pork rinds. The dough is in most cases filo or phyllo
dough, made with water and high gluten flour. See recipe under filo. Some strudels are also made with
puff pastry.
Powidltascherln. Hot dessert. Boiled turnovers made with either potato or cottage cheese dough
and filled with prune puree (plum lekvar). Served with melted butter, sugar and browned bread crumbs.
Old fashioned.
Apfel im Schlafrock - apple dumpling
Kaiserschmarren - shredded pancake served with fruit syrup
Sachertorte - a chocolate cake covered with chocolate icing. See there.
Kaisersemmeln - rolls.
Kipferl - Croissant. Supposedly created by a Viennese baker after the Turks besieged Vienna,
shaped after the half moon in the Turkish flag. Viennese pastry shops are famous.
Salzburger Nockerln. See there.
Austrian beverages include coffee, beer and wine. Vienna is home to coffeehouses, which
developed a number of ways to serve coffee. See there.
Beer is brewed throughout Austria. Austria produces excellent fruit brandies.

Austria wines
Austrias wine industry dates back to Roman times. The industry is centered in the eastern part
of Austria, along the Danube, around Vienna and along the Hungarian border, as well as in the state
Styria.
Buschenschenken refers to the farmers who sell wine directly to the public, either in bulk or by
the glass, as long as it is grown by the farmer. Heurigen refers to the young wine, but also to the
restaurant serving the wine. Technically, the wine must com from the owners vineyards. Nobelheurigen
is a more elegant version.
THE MOST IMPORTANT GRAPE VARIETIES ARE:
Blauburgunder, red
Blauer Portugieser, red
Blauer Wildbacher, red
Blaufränkisch, red
Bouivier, white
Feinburgunder (Chardonnay), white
Gelber Muskateller, white
Grauburgunder, white
Grüner Veltliner, Austrias most important grape, white
Müller Thurgau, white
Muskat Ottonel, white
Muskateller, white
Neuburger, white
Riesling, white
Roter Traminer, red

56
 Rotgipfler, white
Sauvignon, white
St. Laurent, red
Weissburgunder (Pinot Blanc), white
Welschriesling, white
Zierfandler, red/white
Zweigelt, red, a variety developed in Austria and it is widely cultivated.
The wine district Wachau on the Danube, west of Vienna created three categories for classifying
wines in 1983. The grapes must ripen naturally and no sugar can be added to the must. They are
Steinfelder, Federspiel, and Smaragd.
Steinfelder wines must have a must weight of 75 to 83% in the Öchsle scale.
Federspiel wines must have a minimum must weight of 83% in the Öchsle scale.
Smaragd wines must have a minimum must weight of 90% in the Öchsle scale, and are made
from late harvested grapes. The wines are fermented to 12.5% alcohol, and are often dry.
THE IMPORTANT GROWING REGIONS ARE:
Cartnuntum
Donauland
Kamptal
Kremstal
Mittelburgenland
Neusiedler See Hügelland
Neusiedler See
Süd-Oststeiermark
Südburgenland
Thermenregion
Traisental
Wachau
Weinviertel
Weststeiermark
Wien/Vienna
Austria makes excellent Trockenbeerenauslese TBA and in some years Eiswein. Most wine in
Austria is white made with the Grüner Veltliner and Riesling grapes. Schilcher is a rosé wine from Styria.
The wine laws in Austria are the strictest in the world, and the wines have anexcellent reputation.
The production is small.

Australia food
The continent was settled by emigrants, first from Britain, and later from Europe. Overall the
cooking is a mirror of European cooking. Recently, Oriental influences added to the cooking repertoire.
The climate in the huge continent ranges from tropical in the north to desert in the center and
temperate in some parts of the south. Accordingly most tropical and temperate climate fruits and
vegetables are cultivated. Apples are a major crop. The Granny Smith Apple, see there, was developed
in Australia.
Macadamia nuts, see there, considered a quintessential Hawaiian product, are native to
Australia. The Grevillea bush has flowers with edible nectar.
The primary meat is lamb, exported live to Muslim countries and consumed locally. Beef is
popular, which might reflect the British traditions of many settlers. Rabbits are a major menace to
farming and are not liked as food.
Kangaroos were known for their fleshy and gelatinous tails. They were exported to Europe and
used in a canned soup resembling oxtail soup. This fad has gone. The aborigines' survivalist diet
included kangaroo meat.
Seafood is abundant and popular. The aborigines collected desert water frogs and witchetty
grubs. See there.
TYPICAL SEAFOOD:
Banana prawn -large shrimp
Barramundi - fish. See there.
Bay bugs - crustaceans. See there.
Blue swimmer crabs

57
 John Dory -fish. See there.
King and striped-tiger prawns
Mud crabs
Rock oysters
Yabbies - a crayfish-like crustacean
DISHES AND FOOD TERMS:
Carpetbagger steak - Steak stuffed with oysters.
Damper - baking powder staple bread of the early Australian pioneers
Lamingtons - tea cakes with chocolate and coconut icing
Pavlova - meringue cake filled with whipped cream and berries.
Puftaloons - griddle baked scones
Trio of Bushtucker - Combination platter with buffalo, kangeroo and emu meat.
Smoko - ranch farm worker's afternoon tea break.

Australia beverages
The country has supposedly the largest beer consumption by capita and exports beer to many
countries. Known brands are Brass Monkey, Ironbrew, Dogbolter.
Tea is popular.
Australia is an important wine exporting country with an old wine industry. The early wines were
rich and earthy. Many of the new wines are more elegant.
IMPORTANT WINE GROWING AREAS:
Hunter Valley
Murrumbidgee Irrigation area
Victoria, North East
Great Western
South Australia
Barossa Valley
Murry Valley
Western Australia
Queensland
Tasmania

Australian slang
Cobblers -iced drinks.
Cocky's joy - a golden syrup meant to make the bread more palatable in hard times.
Chook - chicken.
Cow-cocky - a dairy farmer
Pav - the rich dessert, pavlova.
Paddy melon. Not actually a food. A small wallaby.

Automat
A chain of restaurants which was operated by the Horn & Hardart company. These "waiter-less
restaurants" were modeled after those which Hardart found in Berlin. The first Automat in America
debuted at 818 Chestnut Street in Philadelphia in 1902, and at Times Square in New York in 1912. Horn
& Hardart improved on the machinery and, in their heyday, the Automats served over 800,000 meals a
day, in a pristine atmosphere of white or checkered tile, marble, and Beaux Arts or Art Deco details. Its
unique vending machines and simple, plain and inexpensive food appealed to people of all social
classes.
During the Great Depression, enterprising "customers", saving their nickels, concocted free
lemonade from water and the condiment table's lemon wedges and sugar (forcing the owners to ration
lemon wedges). Others took this one step further and formulated free tomato soup from hot water,
catsup, pepper, and parsley. The Automat was a gathering place where some people would pass many
hours. To move traffic a little, the owners enforced a strict no smoking rule. Though the repertoire
included over 400 items, its classic recipes include clam chowder, turkey, baked beans, creamed corn,
blueberry pie, coconut pie, and hot cocoa. The coffee purported to be the best lunchroom coffee around,
flowed from spigots shaped like dolphins' snouts, modeled after Pompeiian fountains.

58
 The Automat's strengths became its downfall. As society became more prosperous, they sought
more elegant dining experiences. Unionization of employees demanded higher salaries, which the
Automat's low prices couldn't support. The flagship restaurant in Philadelphia closed in 1968. Only one
remained at 42nd Street and 8th Avenue in New York City, and this was closed some years ago and
became a clothing store.

Auvergne
Province in central France producing famous wines in the past, but of lesser importance today.

Auvernier
Swiss white wine from Neuchatel.

Auxerrois Blanc
French white wine grape grown in Alsace.

AVA
Abbreviation for American Viticultural Areas. See there.

avgolemono
Greek lemon flavored chicken broth with rice. A thick version is also used as a sauce.

Avignon
Small city on the Rhone river in southern France, the seat of papacy during the middle ages.
The town is the center of wine trade for such famous names as Château neuf du Pape, Tavel, Lirac,
Gigondas and others.

avocado
The fruit from a tree in the laurel family, which includes such different items as cinnamon and
camphor.
The trees sometimes grow to over 60 feet, although the cultivated varieties are restricted in
height for easier harvesting. Though technically a fruit, it is sometimes used more as a vegetable.
Avocado trees originated in tropical South and Central America. They are now grown in Spain and
Mediterranean areas and in central and southern Africa. When the Spanish conquistadors discovered the
fruit, they called it abogado, which means lawyer. Abogado was probably an interpretation of the Aztec
name for the fruit, ahuacatl, aptly meaning butter from the wood. The Spanish now call the fruit
aguacate.
The fruit can range from a "finger-size" two inches to eight inches, though fruit on the market is
typically in the middle range. The color ranges from green to purplish-black. The flesh ranges from
greenish white to yellow.
The single center stone or pit is usually easy to remove, though if fruit is unripe, the brown skin
of the pit may adhere to the flesh and be difficult to remove. The pit can be sprouted by suspending the
pit, wide end down, in water. Once sprouted, it can be planted in an indoor pot and will grow to a small
leafy tree. However, the home plants will not bear fruit.
The creamy flesh is indeed buttery as described by the Aztecs. It consists of about 70% water, as
compared with other fruits which are 95% to 98% water. The remaining 30% is mostly unsaturated fatty
acids, which are low in cholesterol. The fruit is high in Vitamins. The fruit can be served in its half shell,
plain, with salt and pepper, or with vinaigrette dressing. Alternatively, the skin can be peeled off and the
flesh sliced into a salad or as a garnish. The most popular use is for guacamole, see there.
The flesh has a slightly nutty taste. Avocado should be eaten raw as they taste unpleasantly
bitter when cooked. However, they can be served in a warm dish if tossed just quickly and lightly.
Available year round, the season peaks from January through May. Avocados will ripen off the
tree. Once cut, avocados will darken (oxidize) quickly. This will not immediately affect the taste but looks
unappetizing. Citrus acid will prevent oxidations.
There are hundreds of varieties of avocado, but they fall into three basic types:
Mexican - Slender and pear-shaped, with a relatively smooth, light green skin.
Guatemalan - Compact and spherical-shaped, with either smooth green skin or with dark purple
or black warty skin. This type is responsible for the fruit sometimes being called alligator pear.

59
 West Indian - Large fruits with dark green and sometimes rough skin.
Most in the US originated from Mexican or Guatemalan varieties or are hybrids of these.
VARIETIES INCLUDE:
Bacon - A pear-shaped variety, up to 6" in length, with green lumpy skin. Similar in appearance
to the Fuerte variety. Grown in US where it is available from September to December, Spain, and New
Zealand.
Eduri - A pear-shaped variety with a bumpy, shiny dark green skin and yellow to light green flesh.
Grown in many countries and available in the Northern Hemisphere from April to September.
Ettinger - Green with dull, relatively smooth skin. Along with fuerte, Hass, and Nabal, very
popular. The fruit is vivid green. Most commonly grown in Israel and South Africa and available from
September to December.
Fuerte - Pear-shaped with a light to medium green, lumpy skin. Similar in appearance to the
Bacon variety. Its size ranges from 4" to 6". The most commonly grown, especially in Spain, Israel and
South Africa, and delicious to eat.
Hass, a pebbly, thick-skinned "alligator-type" hybrid that turns purplish black when ripe. One of
the most popular eating varieties, it has a rich, nutty flavor and it bruises less easily than the larger,
smooth green skinned fruit.
Pollack or Pollock - A light green, smooth-skinned variety, up to 7" in length and weighing up to
12 pounds. Grown mainly in Florida and available mostly in July and August.
Reed or Reid - A small Guatemalan type with smooth green skin. Grown extensively in Israel and
New Zealand, and available March through September. Available from New Zealand, especially from
December to March.
Waldin - A large, spherical Guatemalan type. Developed in Florida, and also grown in Mexico. It
is picked mostly in August and September.
Zutano - A green, smooth-skinned Mexican type. Available from New Zealand, especially from
December to March.
Green varieties, many of which come from Florida in August through December, are more watery
and have a milder taste. Green varieties include the hybrid Fuerte as well asZutano and Bacon.
Also known as alligator pear, because of varieties which have tough green skin.
Persea americana.

Avocado oil
Mild and silky oil with very high smoke point of 497 degrees and flash point of 640, the highest of
any food fats. The oil too expensive for deep fat frying but is used to saute and to stir fry. Avocado oil is
also used in salads. In tropical countries avocado oil is used in cosmetics. The oil contains a high
percentage of lethicin.

awarra
Tropical South American fruit of the palmae family, which also includes dates and coconuts. A
round, elongated fruit, with a dirty orange or brownish skin with a thin layer of pulp around the large hard
pit. With its it small edible portion, it is uneconomical to transport. Most awarra is used locally to add a
yellow color to rice.
Astrocaryum vulgare.

60
Awenda bread
Southern batter bread made with cooked hominy grits, corn meal and baking powder.

Ay
Important wine growing area in Champagne/France growing Pinot Noir grapes for champagne
production as also as still wine.

ayran
Turkish refreshing, lightly salted yoghurt drink served chilled.

azarole
Tree in the family of rosaceae, related to hawthorns and apples. The leaves resemble those of
an apple tree and the fruit resembles miniature apples, about 1" in diameter, with tiny pips. They turn
from off white to red as they ripen. Native to either Asia or southern Europe, also grown around the
Mediterranean.
The fruits will keep about one week at room temperature. Their sour taste make it unsuitable for
eating fresh, but make a tasty jam. The juice can also be processed for drinking unfermented or it can
be made into cider.
Also grown in central Europe as an ornamental plant. Crataegus azarolus.

B. A. T. F.
Abbreviation for Bureau of alcohol, tobacco and firearms. A division of the US Treasury
department and in charge of controlling the sale, labeling and taxes on alcoholic beverages.

B&B
French cordial, the letters stand for Bénédictine and Brandy, a drier version of the original
Bénédictine. See Bénédictine.

baba ganoushe/baba gannouj

Middle Eastern dish consisting of roasted eggplants. The original recipe might have been of
Turkish origin, but the dish is served throughout the Middle East. Often served sprinkled with
pomegranate seeds. Also known as poor man's caviar.

baba au rum
Dessert made of yeast dough in the shape and size of a small muffin, and soaked with rum after
it is baked. It is often served warm with custard sauce, or with whipped cream. The larger version, made
in a ring mold, is called Savarin.
The name is associated with the Polish King Leszczy ski who poured rum over his yeast cake
and named it for Ali Baba, the hero in The Thousand and One Night story.

babaco
Oblong tropical fruit, related to the papaya, it is a cross between the mountain papaya, and
chamburo. Yellow-green skin with pale yellow flesh. Unlike the papaya, the fruit has no pits, and the skin
is edible. Rich in vitamin C and low in sugar, though sweet tasting enough to be eaten as a fruit. Like
papaya, it contains papain, which aids in digestion and is also used as a natural meat tenderizer.
Originally from the highlands of Ecuador, it is now grown in other areas, such as the Channel
Islands and New Zealand (where it was introduced only in 1973).
Carica pentagona.

Babeasca Neagra
Romanian red wine grape variety.

Babette's Feast
Danish film, made in 1987, based on a story by Isak Dinesen. It is about conflicting values,
symbolized by the serving of a lavish dinner prepared by a political refugee from Paris, Babette Hersant.
It results in a tribute to the seductive power of food. The feast which is the focal point of the movie

61
consists of turtle soup laced with Madeira, Blinis Demidoff, crusty rolls, salad with walnut vinaigrette,
quail en croute stuffed with truffles and foie gras.
The meal was relished by reluctant God-fearing Lutheran diners in nineteenth century Denmark.
While the movie ran in New York City the restaurant Petrossian offered the feast as a menu option. This
tie-in was then copied in other cities.

babisou
Edible French mushroom.

bacuri
Wild growing Amazone fruit tree.
Platonia insignis.

Baby vegetables

Baby corn still in husk

Many vegetables are available in miniature versions. Although they lack flavor, they have found
a market in upscale restaurants because they look cute.

Baby bok choy

Baby Ruth
Chocolate covered candy bar with peanut center, created about 1920 by the Curtiss Candy
Company in Chicago.

Bacalao
Spanish name for salted cod. The fish is salted and dried cod.
Stockfish in German.

Bacardi
Company name for large distilling company, the leading producer of rum. The company has
large manufacturing facilities in Puerto Rico.

baccalà montecato
Italian creamy codfish mousse.

baccalà alla livornese.

Italian. A specialty of Tuscany from the coastal city of Livorno. Cod sauteed in olive oil and
baked with garlic, tomatoes and parsley.

Bacchus
German white wine grape, a crossing of Silvaner, Riesling and Müller Thurgau.

Bacchus
Roman god of virility, especially of grape vines. The Greek god is Dionysos.

bachlor’s button

62
 Cookie decorated with a candied cherry.

Backsteiner
German cheese, resembling Limburger or Romadur. The cheese is in brick shape, and rather
smelly.

Baco Blanc
French white wine grape used in Armagnac.

bacon
The cured and smoked meat of the backs, sides, belly and breast pieces of pigs. The size of the
belly frequently relates to quality. moderate small bellies are the most desirable. Bacon can be cured
only and also cured and smoked.
Bacon is sold by weight and by the number of slices per pound. Household bacon will have
most likely 18 - 22 slices, better quality hotel and restaurant bacon will have 16 - 18 slices.
TYPES:
Canadian bacon - cured and smoked boneless pork loin. Also called Peameal Bacon in Canada.
Less expensive Canadian bacon is pressed and molded into a round roll.
Irish Bacon and English bacon - rolled belly bacon.
Pancetta - Italian rolled bacon, not smoked, used for cooking.
Slab bacon - industry term for whole, unsliced bacon.
OTHER INDUSTRY TERMS ARE:
Special lean, no shrink, par cooked bacon, 30 slices per pound.
Precooked bacon can have up to 50 slices per pound.
Layout bacon is consists of slices laid out on parchment paper the size of sheet pans. It is a
great labor saving product in the food service industry.
Turkey bacon is a lean turkey product shaped like bacon.

Badacsony
Hungarian name of a famous wine growing region, used normally in connection with the grape
variety grown.

Bad
German name for spa where beneficial springs are used for therapeutic purposes.

Bad Dürkheim
Small German town located in the Palatinate region and famous for white wines.

Baden
Famous wine growing region in southwest Germany. Most wine is consumed locally.

badian
See star anise.

bael
Indian fragrant fruit, also known as Bengal quince.

Baga
Portuguese red wine grape, the most planted variety. Much is grown around Bairrada, but also
around the D o wine region.

bagel
Jewish chewy yeast bun with a center hole. It is poached in alkali water before baking.
Over the years varieties evolved which would abhor a traditional bagel lover. Some varieties
have a softer dough, other are sprinkled with poppy seeds, onions, sesame seeds. Some varieties are
made with raisins or with pumpernickel dough.
Cocktail bagels have also become popular.

63
bagna cauda
Provençale/French anchovy and garlic dip served warm.

Bagnes cheese
Cheese made in Switzerland and used for the melted cheese dish Raclette.

bagoong
Philippine shrimp or fish paste condiment. The Thai Nam Pla is related.

Bagozzo
Italian hard, yellow bodied cheese with red rind.

baguette
French, a long thin loaf of crusty bread. It is considered the quintessential French bread.

Bahans-Haut-Brion
French Bordeaux wine, the second label of Château Haut-Brion.

Bahia food
Brazilian cooking with strong African roots from the northeast region around the city of Salvador.
KEY INGREDIENTS:
Coconut milk
Dende oil
hot malaqueta peppers
DISHES INCLUDE:
Acarajé - bean and dried shrimp fritter
Bobó - mashed beans, banana, manioc flour and dende oil
Carurú de camarão - shrimp stew with okra and tomatoes
Efó, fried fish, shrimp and spinach casserole
Môlho de nagó - hot pepper and dried shrimp sauce
Muqueca - a spicy fish or shrimp stew
Quiabada - veal stew with dried shrimp
Vatapá naná sá - shrimp and fish stew made with coconut and dende oil Vatapá de galinha -
chicken stew
Xin-xin - chicken stew with coriander seeds

bahl hornin
Phrase from the local Boontling (see there) dialect of northern California. It means
good drinking.

Bailey's Irish Cream™

Cordial made from Irish whiskey and cream.

bain marie
French term for water bath to keep sauces and soups hot.

Bairrada
Portuguese region of gentle hills along the Atlantic coast, known for its red wines. They are full
bodied, austere wines and tannic when young. The primary grape is the Baga.
Also grown are Agua, Santa, Alfrochoeiro Preto, Bastardo, Castelao, Jaen, Moreto, Tinta,
Pinheira, and-Trincadeira.

baiser
A meringue dessert, consisting of two hollow balls of dried meringue, and filled with whipped
cream or ice cream. Popular in Austria and Germany. The word is French for kiss.

64
bake
To cook in an enclosed area, either with dry heat, or with a small amount of steam. Baking
differs from roasting not so much in the method, but by the product to be cooked. Meat and vegetables
are roasted, cereal products, breads and cakes are baked. To a certain extent, the terms are
interchangeable, a stew might be baked in an slow oven. Traditionally, roasting meant cooking over an
open fire or in hot ashes, and baking always in a closed area or container.

baked apple berries

Canadian name for the cloudberries. See there.
Rubus chamaemorus.

baked beans
Beans baked slowly with molasses and often with pork fat or ham hooks. The dish is associated
with cold wether and is famous in New England and in Scandinavia.
Boston baked beans are made with white navy beans.

Baked Alaska
Ice cream dessert baked under a meringue crust. The ice cream covered with sponge cake
layers, placed on an oven proof platter, covered with meringue and quickly browned in a very hot oven or
with a torch. It was a popular banquet desserts in many large hotels. Many variations exist depending
on the ice cream used, fruits added and garnishes. Because of its cold interior and hot exterior, baked
Alaska was once called Alaska Florida, a name that originated at the Delmonico Restaurant in New York
City.
Flaming Baked Alaska is popular on cruise ships as festive farewell dinner dessert. Servers
parade through the dining room carrying platters with flaming Baked Alaska. The flames are produced
from little dishes imbedded in the meringue and filled high grade spirit.
The French name is Omelette Surprise or Omelette à la Norvégienne.

baker
Dish without a tightly fitting lid, normally ceramic or oven-proof glass. Used for baking
vegetables, casseroles or desserts.

baker's style
See boulangère, à la.

bakers’ cheese
Skim milk cheese resembling fine cottage cheese, but containing more moisture and acid. The
cheese is used for baking, especially Danish Pastry fillings, and cheese cake.

Bakers' Saint
St. Antonio Abate is the catholic patron saint of bakers.

baking chocolate
Unsweetened chocolate with about 50% solid chocolate and 50% cocoa fat by weight. Some
brands contain a small amount of sugar.
Also known as bitter chocolate.

65
baking powder
Leavening agent consisting of a mixture of sodium bicarbonate and acid salt. Corn starch is used
to keep the mixture dry. Baking powder was invented in the mid 1850's.

baking soda/bicarbonate of soda

White powder with the chemical formula is Na H Co3. It neutralizes acidity and is an ingredient in
baking powder.
Baking soda does not contain acid salt, which activates the bicarbonate of soda. It is therefore
used as leavening agent in cakes and batters with a high acidity content, such as
gingerbread and fruit cakes.
Baking soda is traditionally used to treat insect bites and has a number of otheruses.
It was added to water when boiling green vegetables to retain their bright color,
though at the expense of vitamins, texture and flavor.

baklava
Dessert, Turkish, in origin, but popular throughout the Middle East, Greece and
Armenia. It consists of flaky filo (phyllo) dough layers, soaked with rich butter, honey and
nut syrup. As soon as it comes from the oven it is drenched with a perfumed sugar syrup.

bakuti
Nepalese giant honeybee pupae, used as food in Asia.

balachan
Asian, especially Malayan condiment paste made with fermented fish, salt and
peppers.
Also known as blachan, balachong.

balance
Wine term referring to the proportions of one component to another.

baldface
Slang used by cowboys in the old West word for dishes made of china.

Bali food
See Indonesia food.

Balling
Hydrometer and scale to measure the sugar content of grape juice. Balling readings
give the sugar content of 100 grams juice, and by multiplying by 0.55 will give the
approximate alcohol content of the finished wine providing the wine is fermented until all
sugar is used up.
Balling system is used in the US.

ballotine
French culinary term referring to ball shaped food. The name actually means bundle.
Stuffed chicken legs or stuffed cabbage are considered ballotines. In contrast, food shaped
in a roll is called galantine. The name galantine comes from gallo/rooster and started as a
boned, stuffed chicken rolled into sausage shape and cooked.

balm
Herb used in teas, more commonly known as lemon balm, see there, to distinguish
it from the herb bee balm. See there.
Melissa officinalis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

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balsamic vinegar
Special mild flavored vinegar, aged in small barrels in Northern Italy, especially around the city
Modena, and usually made in small quantities by local families.
The typical process is as follows: Unfermented juice of Trebianno, Trebbiano di Spagna,
Ancelotta and Lambrusco grapes is boiled down. The must, or saba, is cooled and poured into a set of at
least five barrels of different sizes (such as 50 liters, 40, 30, 20 and 10) and different woods (often
including oak, chestnut, juniper, cherry or mulberry). A vinegar mother taken from old vinegar is then
added to each barrel. A year later, much of the liquid has evaporated and half of the vinegar in the
smallest barrel is drawn off for use. Then, each barrel is filled with vinegar from the next largest one, and
the largest barrel is replenished with new boiled unfermented grape juice.
The vinegar from the smallest barrel, even after the first year, has not yet achieved the sought
after character. Only after about seven years additional aging does the vinegar reach its potential, and
only after 12 years can the vinegar be labeled riserva.
The older vinegar becomes concentrated, but mellower and milder. It is sometimes used in place
of wine in cooking or mixed into sauces, but perhaps is best appreciated when sprinkled plain on salads
or french fries or other vegetables.
Like wine, balsamic vinegar carries a D.O.C. (Denominazione di Origine Controllata), or
appellation of origin. The quality is controlled by the Consorzio tra Produttori di Aceto Balsamico
Tradizionale di Modena. Before the vinegar can be bottled is must be approved and bottled by the
Consorzio. It must be bottled in special 100 ml bottles, and is labeled by the Consorzio and by the
producer. Some vinegar is aged up to 25 years, and is expensive.
Balsamic vinegars are entered in competition. One keen competition takes place in Spilamberto,
near Modena, every June.
Balsamic vinegar is now easily available in the US. There is much imitation vinegar on the
market made with sugar and caramel color.
The Italian name is aceto balsamico.

Balthazar/Balthasar
Champagne bottle size containing 16 bottles or 12 l.

Baltimore crabs
Steamed Atlantic blue crabs from the Chesapeake Bay. The crabs are cooked with a hot
seasoning mixture which includes chili peppers. Old Bay seasoning, a brand name, is often used. Old
Bay is a combination of hot and savory seasonings including celery salt, mustard, pepper, laurel leaves,
cloves, pimento, ginger, mace, cardamon, cassia, and paprika.
Several Baltimore restaurants serve the local specialty, but Obrycki's, operating since 1865, is
perhaps the best known. The local crab season is from April to December. Off season crabs form the
South are used.
The crabs are served whole coated with spices, spread out onto the table covered with brown
wrapping paper, with paper towels. A mallet and a crab knives are provided.
To eat the crabs, you first pry off the "apron" on the underside of the body of the crab. Then
dispose of the top shell, and remove the grayish lungs and eyes from the white membrane which covers
the meat. Remove the claws, legs, and backfins. Break the body in half lengthwise, and remove the
chunk of back fin meat. Next, break each half in two again, laterally, to expose the compartmented
chunks of meat, and pick them out. Crack the claws with the mallet, and pull the claws through your teeth
to squeeze out the moist morsel of meat.

Baltimore Lemon Stick

Lemon halves into which a stick of candy cane has been inserted. Suck on the candy cane and
pull up the sour lemon juice, which gets sweetened by the candy. The candy cane shouldn't be too dense
nor too porous. Popular since about 1911, and a tradition at the annual Flower Mart.

balut
Fertilized duck egg considered a delicacy by Phillippines.

67
Balyx
Old Russian term for smoked sturgeon.

bamboo
Bamboo is used in China for smoking foods and to make steamer baskets.

Bamboo cocktail
Drink containing Sherry wine, Vermouth and orange bitters, stirred over ice.

bamboo shoots
Favorite vegetable in China and Japan, the young shoots of the bamboo plant growing from an
underground root stock.
The shoots are harvested as soon as they poke through the earth. At the base of bamboo shoots
are fine black hairs which are irritating to the skin and highly poisonous to consume. The plant is
cultivated extensively.
There are two types, winter and summer. The winter ones are less common and smaller, but
tastier. Used in Nonya cooking, but also in salads and as appetizers. Available canned, but can be
bought fresh at ethnic markets.
Sour bamboo shoots are preserved in salt and vinegar and are used in Burmese cooking.
Moso Chiku in Japanese.
Bambusa vulgaris.

bamboo tea
Strong tasting bitter black tea from China marketed encased in bamboo leaves.

bamiya
Arabic term for okra. See there.

bammis
Cassava cakes popular in the Caribbean.

banana
Popular and inexpensive tropical tree fruit widely cultivated in all tropical countries. The
decorative tree has large leaves and the fruit growing on a flowering stem, with the bananas pointing
upwards. The growth is rapid in bunches, called hands. After harvest the trees are cut down and new
trees develop from the root stock.
Bananas for export are harvested green, stored under controlled conditions and matured by ethylene
gas. This process makes it possible to have perfectly ripe bananas available year round.
Bananas ripen rapidly at room temperature and food service buyers specify bananas as green,
turn or ripe, specifically when lacing orders for a long weekend.
Bananas are eaten raw as fruit. Organic bananas are not gassed. The peak of the banana
season is in Summer.
There are many banana varieties on the market.
Dried bananas are used as snack and also in baking.
Finger bananas or Manzanita bananas are small bananas. 1 hand weights 12 to 14
oz and has 10 to 12 bananas.
Processed bananas are available in polyester bags and cans. They are used in the
food industry.

Red Banana
Platanos or plantain are starchy cooking bananas must be cooked or baked before use.
They are an important staple in tropical
countries.
Musa nana.

banana blossoms

68
 Edible purple blossoms used in stews and rice dishes in the Phillippines, as vegetable in Sri
Lanka and pickled in Chinese cooking. They must be peeled and can be eaten raw in salads. The
flowers are astringent and must be soaked in lemon water.
Also known as banana flowers.

banana bread
Sweet loaf cake containing mashed bananas.

banana flour
Dehydrated ground bananas. The flour is nutritious and used as baby food in tropical countries.

Bananas Foster
Dessert made with bananas cooked in butter, sugar and rum, served with vanilla ice cream. The
dessert was often made in the dining room, and flambeed for greater drama.
The dessert originated at Brennan’s Restaurant in New Orleans.

Banana leaf restaurants

Restaurants in tropical countries serving food on banana leaves rather than plates. It is the
ultimate environmental friendly serving style.

banana leaves
The leaves are huge, dark green and shiny. They are used to wrap food and to be steamed. The
leaves add flavor, but are not edible even when cooked.

Banane, Crème de
Sweet, yellow cordial with strong banana flavor, often used as ingredient in bar drinks.

Banat Riesling
Romanian white wine grape.

Banbury
English cheese, soft and rich, popular in the 19th century.

Banbury cakes
Oval, flaky fruit cake, a specialty on the town Banbury in Oxfordshire/England.

Bang
English beverage made with cider, ale and whisky, flavored with sugar, ginger and nutmeg,
served warm.

bangers
English term for breakfast sausages.

bannock
Primitive flat, round cake from Scotland and the northern counties of England, made with rye or
barley flour. Many variations are made under the name.
In New England the cake is made with corn meal, and sometimes enriched with almonds and
raisins.

Banon
French/Provençale goat’s milk cheese.

banquette
Restaurant term for a semi private table with benches rather than a free standing table with
chairs.

Bantam eggs

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 Egg size, about half the size of a large egg. They come from the Bantam breed of dwarf
chicken. In flavor they cannot be distinguished form other eggs.

Banyuls
Small French town on the Mediterranean coast famous for a sweet, fortified wine of the same
name. The wine is often compared to Port wine.

Baobab tree
African tree with many uses. The fruits have hard shell filled with cells of fibrous pulp. The
leaves can be prepared as vegetable, the pods are steeped in water to make a beverage and the ashes
can be used instead of salt. The fruits are also known as monkey bread. Andasonia digitata.

baps
The Scottish name for white wheat buns, usually consumed for breakfast.

Baptist cake
Deep fried doughnuts. The name is derived from immersing the batter in hot fat, because the
Baptists are immersed in their faith.

bar, bar room

Place were alcoholic beverages are served, also the counter from which the beverages are
served, and the customers are able to approach.

bar spoon
Long handled spoon to stir bar drinks.

Bar - le - Duc
Black currant preserve, a specialty of the Department Meuse in France. It was originally made
with white currants suspended whole in a thin syrup.

Bara Brith
Welsh/British cake, often studded with dried fruits.

Barbados gooseberries
Tropical fruit growing a trailing cactus plant resembling gooseberries in flavor. The plant is found
in the west Indies. Also known as blade apple.
Perescia aculeata.

Barbardos waters
Old slang name for rum.

Barbaresco
Italian wine from the Piedmont region made with the Nebbiolo grape. A distinguished wine
different from Barolo, made with the same grapes only a few miles away.

Barbardes, Crème des

French cordial based on brandy and citrus fruits.

barbardine
African name for giant granadilla. See there.

barbe de Capucin
Belgium endive variety. See there.

barbecue

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 Cooking method of cooking or baking over slow fire, often an open fire or in an enclosed oven.
The word probably is derived from the Arawak-Caribe Indian word babracot, a grill of green sticks, placed
above a slow the fire, over which meat was slowly grilled and smoked.
Other sources claim that barbecue is derived from barbacoa, a Haitian term.
Barbecue sauce is a condiment made with tomato, sugar, vinegar and spices.

Barbecue Festival
The city of Memphis, Tennessee celebrates every year a festival called “Memphis in May”, and it
includes a barbecue competition. Team arrive from many parts of the United States and set up their
cooking equipment a few days prior to the event.
The entries are judges, on Friday “anything but”, and on Saturday whole pigs. The festival and
competition is fun, with much drinking and merry making going on.

barbecue sauce
Thick basting and marinating sauce normally containing tomato, vinegar, spices and sugar or
syrup. There are many brands on the market, and many more home recipes.

barbel
Fresh water food fish in the carp family.

Barbera
Italian red wine grape.
Also the name of a red wine produced from the Barbera grape in Alessandria, Asti, and Cuneo.
The wine is dark red and needs at least three year aging to reduce the tannin. The best is Barbera d’Asti.

Barberey
French cheese, resembling Camembert. The cheese is named after the village Barberey, but is
also known as Fromage de Troyes.

Barberries
The fruits of a prickly shrub growing wild in temperate climate.
The berries are too acidic to be eaten raw, but are used in jams and preserves. In France the
preserve is called Confiture d’épine vinette.
Also known as Oregon grape, the state flower of Oregon.

barder
French culinary term, wrapping meat, fish or poultry with fatback to prevent drying out. It is
seldom necessary today, because oven temperatures can be better controlled, meat is juicier than years
ago, and there a dietary concerns about using fatback, although the fatback is normally discarded before
service. The breasts of game birds, being naturally dry, are sometimes barded.

Bardolino
Italian wine village on the shores of the lake Garda producing a light red wine of the same name.

Bärenfang/Baerenfang
German cordial flavored with honey and wild flowers.

barfi
Indian nut confection, fudge like.

barfly
Person staying long time in a bar, a person who is reluctant to leave when the bar closes down.

71
barley
Grain in the grass family. It is probably the oldest cultivated grain, and is one of the five most
important grains in cultivation. Much is used as animal feed, or in beer and whisky. Some barley is also
used in cereals.
Barley flour can be used in breads, but is normally blended with wheat flour to add gluten
content.Pearl barley has the husks removed and is used as soup garnish. Whole grain barley has only
the outer husk removed.
Barley sugar is a sticky confection originally made with sugar extracted from barley and flavored
with lemon.
Barley water is barley boiled in plain water. It was considered a dietary supplement for children
and invalids.

Barm Brack
Scottish/Irish cake or loaf, sometimes flavored with caraway seeds. The name barm for
fermenting yeast suggests a yeast cake, but the name is also used for baking powder cakes.

barnacle
Crustacean normally attached to rocks or ship bottoms, not really used as food.

Barolo
Italian red wine, often considered the best red wine of Italy. The wine is produced in the
Piedmont region, south of Turin. The wine needs aging to develop fully.

Baron de Mouton
Old name for mutton roast consisting of the whole back and both legs. The term baron is also
used for beef, but the roast is very unwieldy.

Baroque
French white wine grape used in Tursan Blanc, a wine from Southwest France.

barquette(s)
French term for food in boat shape, used for small tidbits baked in special molds.

barrique
French term for Bordeaux oak casks containing 225 liters.

barracouta
Large ocean food fish harvested around Australia, New Zealand and South Africa.
Also known as snook.
Thyrsitis atun.

barracuda
The Atlantic barracuda is considered a formidable sport fish. The California barracuda is also an
esteemed food fish.
Also known as sea pike, becune.
Sphyraena barracuda.

barramundi
Australian ocean food fish in the perch family.

Barsac
French wine region in Sauternes, south of the city Bordeaux. The wines are sweet, and are often
shipped as Barsac wines rather than Sauternes.

basella
Climbing vine cultivated in hot, dry climate as leaf vegetable.

72
basil
Annual herb with strong and pungent taste native to India. It has become popular in Italy
because its flavor complements tomatoes. It is also the herb in the famous Genoa pasta sauce called
pesto.
BASIL VARIETIES:
Basil, Cinnamon, dark green leaves, purple white flavors and distinct cinnamon aroma.
Ocimum basilicum
Basil, Genovese, preferred basil for pesto on account of its concentrated basil flavor.
Basil, Holy, sacred herb of the Hindus religion with a different scent and aroma. It is often used
as ornamental plant. See Holy Basil.
Ocimum sanctum.
Basil, Lemon, small leaves combining lemon scent and basil aroma. The herb is used in salads
and dried in papers.
Ocimum citriodorum.
Basil, Purple, bushy plant with fragrant purple leaves.
Basil, Persian Anise, plant with anise flavor and purple foliage.
Basil, Thai, beautiful, ornamental pant with anise scent used in Thai cuisine.

Basmati rice
See rice.

bass
Ocean and fresh water food and sport fish in the families Serranidae and Centrarchidae.
BASS VARIETIES :
Black bass- fresh water game fish. Micropterus dolomieu.
Black sea bass - harvested in the Atlantic. Centropristes striatus.
Calico bass - small fresh water bass. Pomoxis spariodes.
California white bass - ocean food fish related to weakfish. Cynoscion nobilis.
Large mouth bass - fresh water game fish. Micropterus salmoides.
Red drum - fished in southern rivers and coasts. Sciaenops ocellatus.
Silver bass - Great lake bass. Roccus chrysops.
Striped bass - important ocean food fish, also farmed. Roccus lineatus.

Basserman-Jordan
German wine producing family, highly respected for their wines and for scholarly studies of wine.
Their most famous vineyard is Forster Jesuitengarten.

baste, to
To spoon periodically roasting juices and fat during the roasting process.

Bastardo
Portuguese red wine grape variety rather sweet, and a chief ingredient in Port . It is also used in
D o wine. The grape is also grown in Australia.

Basturma/Bastourma
Term for Armenian cured beef and for a Turkish lamb sausage.

Bâtard Montrachet
French Burgundy vineyard producing excellent white wines.

batarde, sauce
Old term referring to a simple sauce, made with water rather than broth. The sauce is thickened
with roux, egg yolks and cream.

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Batavia/Batavian endive
winter variety of chicory (see there). Also known as plain leaved escarole, describing its
somewhat flatter leaves.

BATF
Abbreviation for Bureau of Alcohol, Tobacco, and Firearms, the federal agency responsible for
regulating the production, importation, labeling and sale of alcoholic beverages.
It is an agency in the Treasury Department and is also responsible for collecting beverage taxes.

Bath bun
Sweet currant studded bun named after the city Bath in England.

Bath chaps
Cured pig cheeks, served boiled as cold cuts. The original Bath chaps were made from a special
breed of fruit fed pigs.

Bath Olivers
Thin water biscuits invented by D. William Oliver in the 18th century when he practiced
medicine in Bath, England.

bath towel
Slang term for beef tripe.

batôn
French for stick. Food can be cut into batôns. Batôn de fromage are cheese sticks.

Battelmatt
Swiss type cheese made in the Canton (State) of Tessin, Switzerland. The cheese is made when
there is not enough milk to make large wheels of Emmenthal (the genuine Swiss cheese). The eyes of
Battelmatt cheese are smaller than Emmentahl cheese, and the shape is cylindrical.

batter
Semi liquid dough, classified as drop batter and pour batter, depending on density. The word
batter is used in connection with spoon breads, pancakes, sponge cakes, and basically all dough
mixtures which are stirred, not kneeded. It can be leavened with yeast or baking powder.

batter bread
Bread made from a soft batter, also called spoon bread. It is often made with corn meal.

batter cake
Known in the north as flannel cakes. A thin pancake.

batterie de cuisine
French collective term for pots and pans in commercial kitchens.

battuto
Italian/Roman cooking ingredient consisting of chopped aromatic vegetables browned in oil and
bacon fat. It is added to soups and stews.

batu lesong
The term refers to a mortar and pestle in Malaysia and Singapore.

batu giling
Stone roller and tablet for pulverizing herbs and roots in Malaysia and Singapore.

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Bauden cheese
Bohemian or Silesian cheese similar to Harzer Käse (see there). It is a strong smelling cheese.
Also called Koppen.

Bauernschmaus
Austrian and Bavarian huge platter of boiled and smoked meats, sausages, and Sauerkraut. In
the Tyrol, a similar dish is called Schlachtplatte, in Switzerland Bernerplatte, in Alsace choucroute garni.
Literally translated, "farmer's snack", it is a heaping combination of roasted and
smoked pork, Wurst, Sauerkraut and Semmelknödel (dumplings).

Bauernspeck
Austrian smoky tasting bacon commonly made by Tyrolean farmers. Literally translated
peasant’s bacon.

Baudroie
French term for angler fish.

Baum, Joseph
New York restaurant empressario, perhaps the most influential individual ever on the New York
dining scene. He and co-workers started Restaurant Associates in the 1950"s and they made a great
success with fine dining in an unexpected setting, The Newarker restaurant at Newark Airport.
Transferring their artistry to New York, they opened Forum of the Twelve Caesars in 1957, The
Four Seasons in 1960, and La Fonda del Sol, the Trattoria in the Pan Am Building, the Tower Suite, and
the small Zum Zum chain in th 1960"s. Baum left Restaurant Associates to start The Joseph Baum and
Michael Whiteman Company, and in the 1970"s they created the extraordinary dining complex at The
World Trade Center, capped by the brilliant Windows on the World. In the 1980"s, his organization
created Aurora, bringing a two star chef from France. Then, perhaps the grandest of them all, the revival
of The Rainbow Room atop Rockefeller Center, which reopened after extensive renovations in December
1987. Joe Baum will also re-open the windows on the World Resturant in the World Trade Center in
Manhattan.
Joe Baum was born in the 1920's and died in 1998.

Baumé
Hydrometic scale to measure the density of syrups.

Baumkuchen
German cake often served during the holidays. It resembles a tree trunk in its height (2 to 5 feet)
and shape. When sliced horizontally, it reveals rings of batter resembling the rings found in tree trunk.
The baking method evolved from spit cooking of the 15th century. A batter of flour, almond paste, eggs,
butter, sugar and vanilla is slowly poured over a rotating, heated tube. Each layer is allowed to bake
before the next layer is poured, until as many as 18 layers have formed.
Baumkuchen is often served sliced in half-rounds to look like cross sections of a trunk.
Typical icings are apricot glaze, fondant, or chocolate.

Bavarian Blue
Double cream soft textured blue veined cow's milk cheese.

Bavarian Cream
Dessert consisting of a gelatin thickened pastry cream placed in a mold, and served inverted.
Bavarian cream can be made with many different flavors. The dessert probably did not originate in
Bavaria. Bavaroise is the French term.

baveux
French term for soft or runny, often used in connection of omelettes and scrambled eggs.

bay bugs
Flat, clawless Australian crustaceans, with a lobster like taste.

75
 Also known as Moreton Bay bugs, Balmain bugs, or bug tails. In appearance, they look like
slaked out crayfish.

bay leaves

Important culinary seasoning leaves growing on an evergreen tree, a slow growing shrub with
leathery leaves. It can reach 30 feet in tropical climates, but will grown only to a height of 3 to 6 feet in
cool temperate climates. The tree requires some shade so the leaves don"t dry out and turn brown.
Its long, pointed, leathery, dark green aromatic leaves can be used fresh of dried to flavor soups,
marinades for meat or fish, rice or vegetables. One leaf is powerful enough to flavor a whole dish. Bay
leaves are common in French cooking, and are essential to bouquet garni. Medicinally, it is though to be
an antiflatulent.
Fresh laurel leaves, still on the stem, have become available from California. They stems, with
one or two leaves attached, are used as skewer for hors d'oeuvres.
Historically, laurel was venerated by the Greeks and Romans and was woven into honorary
crowns. Its Roman name, bacca laureus meaning laurel berry, is the source for the terms baccalaureate
or bachelors degree, indicating academic honors.
Also known as laurel leaf or sweet bay laurel.
Laurus nobilis.

bay salt
Other name for natural sea salt.

Bayan Shirey
Azerbaijan white wine grape variety.

bayberry
Tropical tree in the West Indies, related to allspice and cloves. The leaves are used to flavor a
rum variety. They are also used to give scent to candles.
Also known as bay rum tree, wild clove tree.

Bayonne
City in France, and also in New Jersey. Bayonne in France was famous for an air-dried, lightly
smoked ham, called Jambon de Bayonne. The ham is cured in red wine, olive oil, rosemary and salt. It
is eaten uncooked.

baytza
Jewish roasted egg, often eaten during Passover. See also Seder.

Bazooka
Brand of bubblegum sold with a small comic strip folded into the wrapper.

beach strawberry
Wild California strawberries, found on the Pacific beaches.

beach plum
Wild relative of the cultivated plum native to the sandy beaches of northeastern North America
and the Great Lakes.
This 3 to 6 foot shrub has leafy growth which hides the small fruit until it"s fully developed.
Beautiful flowers in May and June reveal where the trees are and where the fruit will be later in the
season. Difficult to cultivate since the shrub bears significant amounts of fruit sporadically only every
three to four years, and efforts to cultivate the beach plum have failed.
The fruit ripens in late August, turning from green to yellow-orange, to red, to blue, to purple.
(Some remain dark red or deep yellow when mature.) The small fruits range in size from ½ inch to just
over an inch in diameter. In addition, this relative of the cherry and the peach contains a large pit relative
to its overall size.

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 The sour, tangy fruit is not so good eaten raw, but the fruit is prized as a jelly or preserve,
especially lesser ripened fruit or in off years. Also good in pies, and muffins.
Prunus Americana sp. Prunus maritima.

beak
Oyster part, hinged, narrow end of oyster.

Beam tree
Tall tree producing astringent red berries of little culinary interest.

bean clams
Tiny clams harvested at both the Atlantic and Pacific coasts.

beans
Any seed of a large number of related plant, either trailing or erect of the Fabacea family. They
are cultivated in almost all parts of the world and are one of the world’s most important staple crop. They
are referred to as pulse or legume.
Beans are native to both the Old World and the Americas. Beans have been cultivated by the
ancien Egyptians and Grecians, as well as by the native American Indians.
One cup of cooked dry beans can provide a fourth of the body's daily requirement of protein, with
almost no fat or cholesterol. However, they do not contain sufficient amino acids for top quality protein,
so for good nutrition beans are best combined with grains.
BEANS CAN BE CLASSIFIED AS:
Though podded beans, also known as pulse or legumes
Beans with edible pods such as green beans.
BEANS CAN ALSO BE CLASSIFIED AS:
Bush snap beans - Phaseolus vulgaris
Bush dry beans - Phaseolus vulgaris
Pole beans - Phaseolus vulgaris
Runner beans - Phaseolus multiflorus
Lima beans shelled are sold fresh, frozen, canned and dried. Kidney beans are sold as dry
beans in numerous variations of size, shape and color. They are the bulk of the bean commerce. Most
bean varieties are available canned for food service.
BEAN VARIETIES ARE LISTED BELOW: Many are listed also alphabetically under their names.
Adsuki - small Japanese reddish brown beans and are an important staple in many
dishes and in desserts. Also known as feijoa.
Black or turtle beans - used for soups and stews.
Baccicia Snap - red speckled with white seeds.
Beurre de Roquefort Wax - yellow bush bean.
Black Coco - bush bean that can be used as snap bean and dry bean.
Borlotti - pale brown Italian beans used soups and in salads.
Boston beans are the small navy beans used in Boston Baked Beans and in French
Cassoulet
Cannellino - white beans used in Italian cooking.
Cowpeas - also known as pea bean or black eye peas. See there.
Flageolet - green when picked immature and are often canned, or white when mature.
Fava - broad, brown mealy beans and delicious when fresh.
Ful Medames - light brown Mediterranean beans. Popular in Egypt.
Haricots - The French term for beans. Haricots verts are green beans, the dried version is white.
Jacob's cattle, so called because they are speckled and spotted resembling the cattle described
in the Bible.
Lablab are native to India and come in different colors.
Lima - green beans consumed fresh and dried.
Marrow beans - large, they can be white and red.
Navy beans - general term for any small or medium white beans.
Pigeon - popular in the Caribbean, also known as Jamaica pea, gunga pea.

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 Pinto beans - short and speckled. They are drought resistant and are an important staple crop in
dry areas.
Rattlesnake - speckled variegated bean. Good for use in chili as it can endure lengthy cooking
without getting mushy.
Red kidney - beans popular in South American cooking and are canned extensively for bean
salad and other dishes. The frijoles of Mexican cooking.
Rice beans- resemble rice in shape and are cultivated in the Phillippines.
Soy beans. See under their name.
Tepary - small beans native to Mexico. There are many varieties in different colors.
Phaseolus acutifolius.
Tongues of fire - variegated beans. Unlike most variegated beans, they retain their markings in
cooking.

bean curd
Also called tofu. See there.

bean eaters
Slang used to describe Mexicans, and Bostonians.

beans, fresh
Bean varieties with edible pods. Known as green beans, string beans or just as beans.
The French term haricots verts refers to very small, slender beans.
Frenched beans are fresh beans split lengthwise to cook faster.

Bean hole
Indian method of baking beans in a clay pot, over hot stones, buried in the earth.

bean paste
Slightly sweet soy bean paste used in Burmese cooking.
In Chinese cooking a sweet paste made with mung beans or kidney beans and used as pastry
filling.

bean sauce
Chinese/Cantonese condiment sauce, made with fermented beans, used primarily on shellfish
such as clams, crabs, lobster, and shrimp, and also on fish and squid. Available brown, yellow and black.

bean sprouts
There are many types of beans sprouts on the market. The most widely used are mung bean
sprouts and are available fresh and canned. They are frequently used in Oriental dishes. Phaseolus
aureus.
Soy bean sprouts are larger than mung bean sprouts.
All grains or large seeds can be sprouted. Alfalfa sprouts are very fine and are seldom cooked.
They are used in salads.

bear
Endangered animal with edible meat. Bear hams were considered a delicacy in the Wild West.
Bear claws were used for soups.
The gall bladders and other bear parts are used in Oriental folk medicine and illegally traded.

bear claw
Large, flat paw-shaped pastry with fruit filling between the "fingers". The pastry made of yeast
dough, (or puff pastry), and is popular on the West Coast.

bearberry
Fruits of a low shrub growing in northern Canada. The berries are mealy and edible.
Arctostaphylos uvaursi.

78
beard
Oyster terms, gills often removed before cooking. The term is also used for byssal tread used by
bi-valves to cling to rocks.

Beard, James
Food writer and cookbook author, a champion of American cuisine who died in 1986. His
memory is kept alive by the James Beard Foundation at his Greenwich Village townhouse at 167 West
12th Street in New York City. The founder of the Jamed Beard Foundation is Peter Kump, who died in
1995. The Foundation has become a prestigious organization of food lovers, food writers and chefs and
organizes frequent events.
James Beard wrote a number of cook books, and was also and advisor to Restaurant Associates,
the company started by Joseph Baum. See there. He began a cookbook with a recipe on how to boil
water.

Béarn
Old French region at the foot of the Pyrénee mountains famous for Béarnaise sauce and also for
local wines. The French King Henri IV was associated with the city and in classical French cooking
dishes served with Béarnaise sauce are called “Henri IV”.

Béarnaise sauce
Classical French sauce flavored with vinegar, peppercorns and tarragon. The sauce is very rich
and consists of egg yolks and melted butter heated in a water bath. It is a variation of Sauce
Hollandaise.
Béarnaise Sauce was automatically served with steaks in French restaurants. There are a
number of variation, such as Sauce Choron, flavored with tomato paste, Sauce Foyot flavored with meat
extract (glace de viande), and Sauce Paloise, made with mint leaves. Due to dietary concerns, the
Bearnaise Sauce is not served very often today. The sauce is also a potential source of contamination
because the egg yolks are not heated sufficiently to kill salmonella bacteria, and the sauce is kept warm,
not hot, providing a perfect medium for bacteria growth. restaurants often use pasteurized egg yolks,
and make the sauce as close to service time as possible to minimize danger.

beaten biscuits
Bread leavened without baking powder. The dough is leavened by repeated folding and
pounding, incorporating tiny air bubbles, usually "200 times for home folks and 400 times for high
company."
Also known as Maryland Biscuits.

Beaufort
French cow’s milk cheese resembling Gruyère. See there.

Beaujolais
French wine growing region, part of France"s Burgundy region. It is known for its local wines
which are fruity and easy to drink. It is also the name of a wine, which can be delicious and well-
balanced, though most will never achieve the complexity of other red Burgundies, such as those made
from the pinot noir grape.
Beaujolais is made from the gamay grape. The traditional Beaujolais method of vinification,
méthode Beaujolais, is a semi carbonic maceration. This process combines the normal fermentation of
pressed grape juice with fermentation within the skins. It avoids excessive extraction during
fermentation. The grapes are picked by hand in clusters, which are put into the fermenting vats whole,
and blanketed with carbon dioxide gas at low temperatures. Some of the grapes become crushed under
the weight of the mass of grapes and the rest remains within the skins to ferment, giving the wine its
brilliant magenta color.
There are two Beaujolais wines every year. The first one is released in November and bears the
name "Beaujolais nouveau". The nouveau wine is macerated in the vat for as little as 3 to 4 days in order
to keep the wine light bodied and fruity.
The second and later issue, "vin de l’année", go through an extended macerationperiod of up to
12 days. It is distributed in March or later, after at least six months in the barrel. This is the true

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Beaujolais, with its color, body, aroma and taste more developed. This wine ferments out to about 9%
alcohol and is usually chaptalized (sugar added) to bring its alcohol up to about 11%.
The three categories of this finished wine are Beaujolais, Beaujolais Villages, and "Cru
Beaujolais. The lowest quality is the most heavily chaptalized since it contains the least amount of
alcohol to begin with. The most common export is Beaujolais Villages.
The appellation for "Cru Beaujolais", were designated in 1935. They come from nine small
districts from the northern part of the wine growing area, and they bear the name of one of the district.
They are Brouilly, Côte de Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Morgon, Moulin à Vent, and
St..Amour. As of the 1988 vintage, a tenth area, Régnié Durette, joined the other nine. The "cru"
vineyards are distinguished by the hilly terrain and well, drained granitic soil.
All Beaujolais are best served slightly chilled.

Beaujolais nouveau
First French wine to be released commercially after harvest. The wine is released and shipped
by French law as of the third Thursday of November, which is about two months after the harvest. In
recent decades, this has been accompanied by much marketing hoopla. In fact, in 1960 this wine
represented only 5% of the total Beaujolais production. By 1970, that figure reached 17%, by 1980 45%,
and by 1985 60%.
The especially fruity new wine will not keep, and the excitement about Beaujolais nouveau has
ebbed. To take advantage of demand, potentially finer wine has been sacrificed for fast money, and
damaged the image of the whole region.
As with all Beaujolais wines, it is made by carbonic maceration, but by a sped up process.
Often, it has not finished its fermentation, and it is almost always pasteurized to make it stable in the
bottle. Originally, this first issue was drawn off for drinking directly from the barrel and was not indented
to be bottled.
The wine is made with the gamay grape.

Beaulieu
French name for beautiful site and often used in connection with food or with hotels.

Beaulieu Vineyards
Prestigious vineyards and cellars located St. Helena, Napa Valley, California, often abbreviated
BV. Labels include Georges de Latour Private Reserve. The wines age very well.
Beaulieu Rutherford, and Beau Tour are second labels of Beaulieu Vineyards.

Beaumes-de-Venise
Unique wine made from the muscat à petit grains grape by a cooperative and a few independent
producers in the southern Rhône valley in France.
The wine was developed for the modern post World War II market as a result ofeconomic
necessity. The region had flourished on three industries not based on wine. One was the silk worm
industry which was virtually wiped out when the artificial production of silk was developed in Asia. The
other was the natural dye industry which faltered when the largest user, the French army, changed the
color of its uniforms, there was also an olive orchard industry until most trees were killed by as severe
winter frost.
The original muscat wine from the region was probably dry. The new version is sweet and lightly
fortified to stop the fermentation, to keep the taste fruity and sweet, and bring the alcohol to about 15%.
The wine is golden in color, rich and full-bodied. Fruity in taste, it has an aroma with nuances of apricots
and peaches, and it is meant to be drunk young.
A somewhat light style is made by Domaine de Coyeux and a deeper, richer style is produced by
Domaine Durban.

Beaumont
French semi-hard cow’s milk cheese from the Haut-Savoie.

Beaune
Famous wine town in Burgundy France. The small medieval town is the center of the Burgundy
wine trade. A wine auction takes place every year in the Hospices de Beaune and the prices paid tend to

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establish the prices for the vintage. The hospice owns famous vineyards and the proceeds are used to
finance the charity hospital.

beauty
Australian variety of Clementine, a large citrus fruit with shiny orange skin and lots of seeds.

beaver
Edible, but gamey tasting animal. The tail was considered a delicacy. The animal was eaten
during lent in Catholic countries because it lives much of his life submerged, and could therefore
ingeniously considered fish.

beaver tail
Canadian elongated doughnut dipped in maple syrup.

bebekou
The most common Greek variety of apricot, it is round and yellow. Suitable for eating fresh or
drying as is commonly done.

bécasse
French word for woodcock, a small game bird with long beak. The bird does not feed on grains
and stones but rather on insects and worms. Therefore the gizzards do not contain stones and can be
eaten.
The classical preparation consisted of chopping the gizzards and intestines of thebird, without
cleaning, spreading the mixture on toast, browning in the oven and serving with the roasted bird.
Commonly hunted in the Belgium Ardennes region.
Schnepfe in German. See woodcock.

Béchamel, bechamel sauce

Classic French sauce, considered one of the mother sauces. Also known as white sauce. Flour
is cooked with fat, normally butter and oil without browning, mixed with milk and boiled until thick. Chefs
invented many ways to flavor the basic sauce, such as adding onions and cloves to the milk, or even
adding veal stock. However, the basic purpose of the sauce is to be mixed with other food and flavors
when used.
The sauce is named after Marquis de Nointel Béchamel, gourmet and gourmand during the reign
of King Louis XIV of France.

bêche de mere (beche)

French term for an aquatic animal, usually sold dehydrated in Oriental food stores.
See trepang.

Beck, Simone
Cookbook author, co-author of Julia Child, and author of a number of cookbook.

Bed & Breakfast

Small inns that provides accomodations and breakfast. They are often converted private homes
and offers the guests a glimps in the life style of other people. Popular in small towns with historic
homes.
Known as agroturismo in Italy; chambre d"hôte in France.

bee balm
American herb of the mint family, genus Monarda. The plant has pretty scarlet, mauve or white
flowers, but it is the leaves that give the flavor to tea.
Used to make a very fragrant tea, sometimes called Oswego tea. Unlike most teas which should
steep in hot water, but not boiled, bee balm needs to be boiled for five to ten minutes to release the
flavor.
VARIETIES INCLUDE:
Bergamot or wild bergamot with an orange taste.

81
 Lemon mint with a lemony-minty taste.
Flowers can be potentially toxic or cause allergic reactions. This entry is notintended to
recommend the culinary use of the plant mentioned.

bee plant(s)
Term referring to aromatic plants, such as lemon balm, which attract bees and thus are valuable
for honey production.

beechnut
Small, sharp edges triangular nuts growing in a scaly shell, the seeds of the beech tree in the
oak family. The seeds are edible, but mostly used as animal food. Oil can be extracted and is
considered a delicate cooking oil.

Beebe, Lucius
Chronicler of New York Cafe Society between the two World Wars.

beef
Meat of bovine animals. Most beef shipped is packed in Cryovac wrapping and boxed. Fresh
beef is about 10 days old when it reaches the market. It can be used without additional aging. Some
purveyors dry age strips and ribs on request. See beef aging.
The Meat Buyers Guide (MBG) is a comprehensive book detailing the various cuts of meat in
pictures and standard weights and trim specifications.
Black Angus is a brand name for a special breed of cattle. Wholesale cuts are listed under their
names.
PORTIONS CUTS INCLUDE:
Chateaubriand - large section of the tenderloin, usually large enough to serve two.
Chicken steak - mechanically tenderized steak.
Club steak/Top Sirloin butt - good for barbecuing or broiling. Meat Buyers Guide #1184
Delmonico/boneless - rib steak. Meat Buyers Guide #1112.
Filet mignon - round cuts from the tenderloin. Meat Buyers Guide # 1189.
Entrecôte - French name for sirloin steak.
Flank - thin muscle, next to the brisket. Often served sliced as London Broil. Meat Buyers Guide
# 193.
London broil - generic term. Often a top round steak, which is usually served sliced thin.
New York Strip Steak - also known as sirloin steak or shell steak. Meat Buyers Guide #1179.
Porterhouse Steak. See there.
Rib steak - good tasting cut from the rib section, but not the most tender. Meat Buyers Guide
#1103.
Round steak - meat for braising. Meat Buyers Guide # 1167.
Shell steak - see sirloin steak.
T- bone - see there.
Strip loin- also called shell. The back part of the animal. Meat Buyers Guide # 175.
The color of fat can indicate the age of the animal. The younger the animal the whiter the fat.
Meat from younger animals will be more tender but less flavorful than that from older animals.
Tender cuts of beef can be served raw, or cooked blue, rare, medium rare, medium, well done.
See also Kobe beef.

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beef aging
Aging of butchered meat permits the natural enzymes to soften the muscle fibers and connective
tissues, and to develop flavor. Aging is used primarily for beef, but some game is also aged. There are
two methods of aging beef:
Dry aging: Hanging the meat in a cooler with constant air circulation at around 35 degrees for 7
to 21 days. The shrinkage loss on account of dehydration can be considerable.
Dry aging is done under refrigeration with carefully controlled humidity and temperature. The
enzymes work faster at higher temperature, but there is the danger of spoilage. Refrigerators used for
aging are equipped with fans for air circulation and ultraviolet lamps. The process can take three weeks
and longer, and in the process the meat loses up to 15% of its weight and there is considerable trim loss
to eliminate the surface which becomes inedible.
There is a trade-off between weight loss, trim loss, storage costs and increased quality. Basically
only high ticket steak houses can afford dry aged meat.
Cryovac™ aging: Meat is placed in sealed plastic bags. There is less shrinkage, but the meat
can develop an off flavor. Accelerated aging in vacuum sealed bags has been practiced for many years.
The meat can age at higher temperatures and therefore faster without excessive shrinkage. The meat
however will loose some juices and might get an off flavor if stored too long. Cryovac is the trade name
for the bags used throughout the industry.
Game aging is normally with the feathers or with the hide on.

beef, breeds
Beef raised for meat are usually Aberdeen or Black Angus, Brahman, Hereford, Santa Gertrudis,
Shorthorn and Limousin. See under their names.

beef bundles
Thin slices of beef, rolled, stuffed and braised. Often called rouladen, or braciole.

beef cheeks
Cheeks are a flavorful, rather lean, but though meat. The are often served boiled or braised. In
Germany the cheeks are cured, boiled and, when cold, made into a meat salad called "Ochsenmaul
Salat". Joues de boeuf in French.

beef, chipped
Corned beef, dried and cut into small slivers. It is normally served in a cream sauce. It is a
breakfast dish, and was a staple in the army, where it earned a number of un-flattering nicknames.

beefsteak cooking terms in French

saignant - rare
à point - medium
bien cuit - well done
brûlé - burned.

Beef extract
Beef extract was an English invention to utilize the cattle in South America, especially Argentine,
before refrigerated shipping became practical. The hides were easily tanned and shipped, but shipping
the meat was impossible. So the beef extract was invented by reducing beef stock to a molasses like
consistency.
Some beef extracts are made primarily with yeast and flavoring, others are made only with
concentrated beef stock. Well known quality brands are Libbie’s and Bovril.
Bovril ™was created in Quebec in 1874 and was named Johnston’s Fluid Beef . The name was
changed combining the Latin word Bo for ox and Vrilaya from a novel. Bovril is made only with
concentrated beef stock.

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Beef grading
Beef is graded by the US Department of Agriculture (USDA) at request of the packer sine 1927.
Grading is voluntary and the packer is charged a fee. The USDA quality grade roller stamp will appear
on the carcass or primal cuts to identify the grade.
Much beef reaches the market that has not been graded, and is sold under brand names, often in
supermarkets.More than half the beef sold in the US is graded by the USDA.
IMPORTANT GRADE LEVELS:
Prime - the highest quality, with heavy marbling. Comprises only about 2% of all graded beef.
Prime is used in fine steakhouse restaurants.
Choice - the second highest quality, with moderate marbling or intramuscular fat.The most
common supermarket grade, it makes up 60% to 65% of the graded US beef.
Select - formerly known as good , a leaner cut of beef.
In 1987, the US Department of Agriculture relabelled the category "good" (which has less fat than
either "prime" or "choice") to "select" in order to make it more appealing and more marketable. The
intent is to encourage consumers to buy this less tender and tasty, but healthier grade of beef. Cuts
which contain less fat, regardless of grade, are eye of round, shoulder, rump, and sirloin tip.
Prime seldom reaches the consumer market. It is too expensive, the pieces are too large, and
the supply is small and sold to selected steak houses. Choice meat reaches the consumer market, and is
also the grade most often used in hotels and restaurants. Much meat is graded Choice, and there is a
quality difference between Top Choice and regular Choice. The term Top Choice is not a legal term, but
is used in the trade for meat closer in quality to Prime than to the lower grade Good.
CRITERIA USED IN THE GRADING PROCESS.
Weight.
Age of the animal.
Marbling referring to amount of fat distributed in the muscle. There are 10 degrees of marbling.
Configuration referring to the shape of the animal.
In addition to quality grading Yield Grading has been available to the industry since 1965. It is a
uniform method of identifying cutability differences between beef carcasses. They are based on the
percentage yield of boneless, closely trimmed retail cuts. Beef carcasses may be identified for quality
grade, yield grade or both.
There is demand for leaner beef, and the grading criteria concerning marbling is undergoing
periodic revisions. At one time fatty, marbled beef was considered desirable.

beef inspection
See meat inspection.

beef jerky
See jerky.

beef market terms

Baby beef - animals one year old.
Bow Wow - stunted animal useable only for cutting and canning grades.
Feed cattle -animals coming from the feed lot.
Green cattle - cattle not grain fed, coming from the pasture.
Heiferette - young cow that had only one or two calves.
Range cattle - animals only grass fed.

beef on a string
A tender piece of meat, normally tenderloin, is suspended in simmering beef broth, and poached
to the desired degree of doneness. It is served with vegetables, sauces and condiments.
`Boeuf à la ficelle in French.

beef on weck
Hot roast beef sandwich on kummelweck, a salt-encrusted hard roll with caraway seeds, served
mostly in bars in Buffalo, New York. The roll is dipped in the juices from the thinly sliced beef, then
stuffed with roast beef.

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beef, raising
There are three distinct stages in raising beef. These frequently occur under different ownerships
or different phases of management.
THE STAGES ARE:
Cow and Calf operations in the plains area. Calves raised for meat or not allowed to graze and
are raised separately. See veal.
Weaner calves are moved from the cows to pasture at the age of 6 to 8 months. The pastures
are carefully tended to assure fast growth.
Dry Lot Feeding. The animals are moved at the age of 12 to 18 months to lots intended to
restrict the physical activity of the animals and provide abundant feed and water. The feed is formulated
to stimulate weight gain. Hormones are often added to the feed or implanted behind the ears. The
animals stay in the feed lot between 3 and 6 months before slaughtered.

Beef Stroganoff
Russian dish, made with strips of beef, cooked with onions, vinegar, and flavored with mustard,
sour cream and salt pickle strips (julienne). Wild mushrooms are also added by Russian chefs. The dish
was once a popular buffet entree, and has undergone many adaptations by inovative chefs. The original
Russian version is seldom served.

beef tea
Very strong beef broth used for convalescents. It is made by blending lean ground beef with
beef stock, and cooking the mixture in a water bath.

beef, terms
INDUSTRY TERMS:
Calves - males are mostly raised for steers and bulls. Females are raised as calves (see there),
for breeding cows and heifers.
Heifers - female animals one to two years old. The carcasses are smaller retail market
carcasses.
Steers - castrated males and raised for high grade beef.
Bulls males used for breeding. At the end of their economic life the meat is used for sausages or
Hamburgers.
Cows - used for milk production. At the end of their economic life their carcasses are graded for
commercial use in sausages and Hamburgers.

Beef Wellington
Beef tenderloin baked in a flaky pastry. It is believed to be of Irish origin and was earlier named
steig (or steak) Wellington. It was probably named for Arthur Wellesly (or Wesley), Duke of Wellington,
British general, also known as the “Iron Duke”. He defeated Napoleon in Spain and Portugal, and at the
decisive battle of Waterloo.
The beef should be medium rare in the center, and the dough crisp on the outside. To achieve
this, the tenderloin is seared, cooled, and then spread with a mixture of cooked mushrooms, veal or
chicken mousse, livers and egg whites. The goal is to make a tasty, yet attractive and insulating layer
between the meat and the dough. Truffle sauce was traditionally served with the dish.

beefsteak mushroom
Large mushroom that is often served grilled. In most cases, the heads of Portobelo mushrooms
are used.

beefsteak tomato
Large, fleshy tomato served sliced as salad or stuffed as main course. The name refers to the
meatiness of the tomato.
Excellent beefsteak tomatoes are grown in New Jersey.

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Beenleigh Blue
English ewe’s milk blue cheese made in the Devon area.

beer
Alcoholic beverage made by fermenting a liquid made from malted cereals and hops.
The cereals used in beer brewing can be barley, wheat, rice, corn and wheat, but other starchy
grains, such as millet, and even root vegetables have been used. The cereals are wetted, and left in a
warm place to sprout. During this carefully controlled process, called malting, starch is converted into
sugar. The kernels are roasted, to develop a caramel flavor, milled and soaked with hot water. This liquid
is known as mash.
The strained mash is then called wort and boiled with hops. the wort is cooled, strained and all
unwanted protein removed. It is then fermented with carefully cultivated yeast. During fermentation, the
natural developing CO 2 is stored in tanks. The fermented wort is now beer. It is filtered a number of
times, and the CO 2 is returned to the beer before packaging. The fermentation can be bottom
fermentation, or top fermentation, see there.
Beer has been made since antiquity. Beer was an established drink by the Egyptians, and by
many ethnic groups. Germany has a beer making tradition going back to the 13th century and in 1516
laws were established that beer brewed in Bavaria, and later in all German states, can be made only with
barley malt, hops, yeast and water, except as noted on the label. This law is called the "Reinheitsgebot".
It is being challenged by the European Common Market authorities because beer in other countries is
made with other cereals than barley.
Because beer is made from grain, beer is sometimes referred to as liquid bread. In 1996 in the US, beer
dominated the alcoholic beverage market with over 85% of the volume and over 50% of the dollar sales.
Beer was #3 in beverage consumption overall with about 24 gallons per capita. Anheuser Busch is the
largest beer company in America and Miller is second.
In the 1980"s mini breweries became popular in the US making high quality beers in small quantities,
and with old fashioned technology. Brewpubs are restaurants making beer on premise. They became
legal in a number of states and are slowly growing as an industry segment.
There is no standard of alcoholic content in beer. Japanese beers are generallyhigher in alcohol content,
though this is less often true to beer exported to the US. The alcohol content of beer varies greatly from
brand to brand and country to country. In the US, it is mostly 3% to 6% by weight.
Wine in comparison has an alcohol content between 9% and 14%. One 12 oz can of beer has about the
same alcohol content than one glass of wine.

beer bash
College student term for a party at which beer is served.

beer, Belgium
Belgium is famous for its unique beers. There over a hundred different bottled beers in Belgium, with
flavors ranging from bitter to very sweet, and alcohol content as high as 9.5%. Each brand is served in
its own special type of glass. Beer is widely drunk in cafes in the afternoon, instead of coffee or tea.
The basic styles are:
Bière de Trappist which has an apple aroma and herbal flavor. Other abbey beers are Kappitel, St.
Sixtus, Affligem.
Faro is flavored with the most unlikely beer combinations as sugar candy. Other beers are flavored with
such spices as cumin or coriander.
Franzosenbier is flavored with raspberries.
Geuze Lambic - Beer which goes through a secondary fermentation in the bottle.
Kriek - Beers with fruit flavors, such as, cherries or raspberries that have been macerated.
Lambic - Flemish style wheat beer.
Orbier is made with 6 kinds of malt and 3 kinds of yeast.
Tarwebier, a is a low alcohol (5%) white beer, made of wheat, and Rodenbach, matured in wooden
barrels.
Trappiste - Beer made by Trappist monks. Five Trappist abbeys make beer. Notably, the Cistercians
monks make a copper colored brew. There is also a foamy Chimay and Abbeye de Theleme.
Regional beer brands include Bacchus, Carolus, De Coninck, Duvel, and Gouden.

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There are beers flavored with gruit, a mixture of dried flowers and plants that gives one of the beer styles
around Bruges a unique flavor. A fortune was made of it by a 15th century Flemish family, who had a
monopoly on it along with control of the hops crop. The family took their name from it and their mansion,
Gruithaus, is now a museum in Bruges.
A special Belgian beer glass is the bolleken, which is used mostly in Antwerp for the local DeKoninck
beer. Most Belgian beer is brewed around Brussels in the province of Brabant. The local beers, as well as
wine and distilled spirits, are often used in cooking

beer comb
Small paddle, made of plastic, and formally of bone, to scrape off the foam when dispensing draft beer.

beer, fermentation terms

Bottom fermentation. The yeasts were encouraged by cooling to settle on the bottom of the fermenting
tanks. A second fermentation, called lagering from the German word Lager or resting place. During this
phase, which could take many months, the very cold beer undergoes a slow second fermentation.
Top fermentation. The beer is fermented at higher temperatures, often sugar is added to encourage
fermentation. The beer undergoes a second fermentation in sealed casks. Ale is a typical top fermented
beer.
Pasteurization is routinely carried out in warm climates, for export beer and bottle beer. Draft beer is
flash steam pasteurized.
In Germany and other European countries pasteurization is considered unnecessary and harmful to beer.
Canned and bottled beer frequently contain stabilizers to extend shelf life.

beer, German
There are still over 1,100 breweries producing over 5,000 varieties of beer and there is great rivalry
between breweries and attention is paid to local traditions and loyalties.
THE MOST COMMON GERMAN BEER TERMS:
Altbier - a dark beer with strong hop flavor.
Bock beer - sweet, dark beer. It was made at the end of Spring, and made stronger so it could be stored
in cellars during the summer.
Diet beer - light beer with a more bitter taste
Einfachbier - has low alcohol content.
Export - often stronger brewed, depending on the country shipped to.
Hell - comes from the German name for light, is an amber colored beer.
Pils or Pilsner - strong hop taste.
Schankbier - low alcohol beer with about 2.6% alcohol.
Starkbier - heavy, high in alcohol.
Vollbier - which accounts for 98% of all beers. It has an alcohol content of 3 to 4.5%, although it is also
made as low alcohol beer with 0.5% alcohol content.
Weizen (wheat) beer - is made with yeast and is available filtered or not filtered. It is considered very
refreshing.
See Germany beverages.

beer
GLOSSARY OF BEER TYPES:
Ale - pale bright colored beer with pronounced hop flavor, popular in England.
Bock beer - dark heavy beer brewed in Spring.
Dry beer - ambiguous term. It normally referrers to low alcohol beer. The term has been around for years,
but came into widespread use in the late 1980's. All dry beers are less sweet but they vary from there.
Lager - German word meaning storage. The beer is a bottom fermented beer, andwas stored in cool
cellars for maturing and purification.
Malt liquor - bottom fermented beer, fruity and spicy in character, and with a slightly higher alcohol
content.
Near beer - cereal beverage with a very low alcohol content, normally below 0.5%.
Pilsner - beer with a strong hop character, light in color. It is named after a famous beer brewing city in
the Czech Republic.
Porter - heavy and dark ale, more malty on flavor and somewhat sweet.

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Steam beer - type of American beer, named for the hissing sound which is released when the keg is
tapped. The beer undergoes a second fermentation in the package. Anchor is the largest selling brand.
Stout - similar to porter, very dark in color. Guinness is a famous Irish brand.
Weissbeer - German term for beer brewed with wheat malt, and a second fermentation in the bottle.

Beer, keg sizes

Barrel = 31 gal (117.8 l)
½ barrel or standard keg = 15 ½ gal (58.9 l) equivalent to 165 bottles 12 oz
(0.34 l) each or 6.8 cases
¼ keg = 7.75 gallons, the frequently used party keg equivalent to 80 bottles.

beer, non alcoholic

A small, but increasing segment of the beer market. The brewing process is essentially the same as for
beer, and most have the alcohol removed after brewing, either by heat process or by vacuum process. A
few brands (Buckler, Clausthaler, Firestone, Haake Beck, Sharp"s, Warteck) are made alcohol free by
interference during brewing which stops fermentation before alcohol forms.
The products are monitored nationally by the Federal Bureau of Alcohol, Tobacco, and Firearms, even
though they are non alcoholic. At the state level, jurisdiction varies from state liquor authorities to being
treated like other non alcoholic products.

beer styles
Ale - generic name for top fermented beer.
Berliner Weisse - wheat beer served with a drop of raspberry syrup or woodruff. It is also the name for a
white sausage.
Bitter Ale - top fermented beer, copper colored, the national beer of England served as draft beer.
Bitter Stout - top fermented beer best served at room temperature. Guinness is the best known brand.
Bock - bottom fermented beer with seasonal associations. It was brewed in Spring stronger to be stored
during summer. It can be dark or light colored. Bock is the German term for goat.
Dopplebock - bottom fermented beer, extra strong, brewed first by an Italian monk In Bavaria. By
convention brand names end with the suffix - artor, such as Animator. Dortmunder - bottom fermented
beer in flavor between Pilsner and Münchener
Düsseldorfer - top fermented beer from the city of the same name in Germany. The beer copper colored
and resembles Ale.
Kölsch - top fermented beer distinctively pale with golden color
Lager - generic term for bottom fermented beers
Münchener - dark brown, bottom fermented beer.
Pale Ale - top fermented beer, basically bottled bitter ale.
Pilsner - pale, golden bottom fermented beer with strong hop flavor
Porter - originally top fermented beer made in London with bitter flavor. It is now made in many
countries as bottom fermented beer.
Russian Stout - top fermented beer high in alcohol, originally brewed in St. Petersburg and also known
as barley wine.
Saisons - Belgium top fermented beer.
Scotch Ales - top fermented beers, a term used more in France and Belgium for strong ale.
Steam beer - it makes a hissing sound when the pressure was released. The term is popular in San
Francisco.
Trappiste - top fermented beer made by Trappist monks. In Germany and Austria beer produced by
monks, not necessarily by Trappist, are called Klostebräu or Stftsbräu.
Ur, Urtype - German term for the original bottom fermented beer.
Vienna - amber colored bottom fermented beer.
Weizenbeer - wheat beer served often with a slice of lemon

Beerenauslese
German wine term for a dessert wine made with the most mature, overripe grapes affected by noble rot.
The wine is rare and remarkably rich and sweet.

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The grapes are hand selected during the harvest. Literally translated the term means berry selection.
Some growers ferment most sugar from the must to produce a wine is less sweet but with incredible
body and aroma.

Beeswing
Wine term for sediment found in old red wines and Port wines.

beet
Root vegetable. Usually deep red, though some varieties can be white or gold. Beets can be served
cooked or raw. When beets are cooked, they should be boiled or roasted in their skins, to prevent color
loss.
Beets are used mostly for salads, but were also served as vegetable. Harvard beets are beets in a corn
starch thickened sauce. Beet juice is used to dye and flavor horseradish, and also a an ingredient in
borscht, a Russian beet soup
Beets are also used as cattle feed.
Betteraves in French, beetroot in England, Rote Rüben in German, barbabietola inItalian, remolacha in
Spanish.
Beta vulgaris.

Beeton, Isabella
Housewife and mother and author in Victorian England. Wrote the classic "Book of Household
Management" which first appeared as monthly supplements in the "Englishwoman"s Domestic
Magazine" in 1859. Published in book from in 1861. It included household hints and recipes. She also
wrote the "Dictionary of Cookery". The best encyclopedic cooking book until the post WWII interest in
cooking. She died at age 28, of complications following childbirth.

beggar’s chicken
Chinese cooking. Chicken wrapped in lotus leaves, encased in clay and baked in ashes. A Chinese dish
that dates back to the 18th century and the reign of the Ching dynasty Emperor Chien Lung. It was
named for a chicken thief who hid his loot in the mud by his campfire when the emperor came by. By the
time it was safe to retrieve his booty, it was hot and cooked to perfection.
The chicken is marinated in soy, wine, star anise, scallions, ginger, and sesame oil , wrapped in lotus
leaves and caul fat, and baked in clay.

beggar’s purse
Dish made famous at the Quilted Giraffe in New York. Little purses made froam crepes were filled with
caviar.

Beichun
Chinese red wine grape variety.

beignet
French generic term for any deep fried fritter. In New Orleans, beignets are a local specialty. A sweet,
square doughnut, without the hole, served sprinkled with powdered sugar.

Bel Paese
Italian cheese. The name means "beautiful country". The cheese was originally made in Lombardy, but
is now made in the US. The cheese is buttery, mild, and easy to use. It is often used on cheese trays,
because it has no smell which can be offensive. The cheese is normally covered with a yellow paraffine
layer. The loaves weigh about 4 lb.

Belem tarts
Portuguese pastry tart filled with egg yolk and cream custard.
Also known as pastéis de nata.

Belgian endive

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White, cream-colored vegetable with narrow leaves forming a tightly closed pointed head in the chicory
family. See there. The crunchy leaves have a faint bitter taste and are used primarily in salads in
America. The vegetable can also be braised, baked, or added to soup.
The cultivation methods needed to produce an almost white vegetable is credited to Jan Lammers, a
Belgium farmer in the 19th century. During the independence war with the Netherlands the farmer stored
some chicory roots in his cellar and covered them with soil. The roots sprouted into white, slender leaves.
The vegetables is grown from chicory seeds in high nutrient soil and in temperature-controlled darkness.
The darkness keeps the white leaves from turning green, although some is slightly exposed tips make an
attractive green tinge on the edges. It is labor-intensive as it must be planted twice and the shoots kept
covered with soil.
The cultivation centers around Brussels, but endive is also grown in California.
One new variety has purple leaves.
Chicory, endive and escarole are often confused.
Chicory is broad - leaved green.
Curly endive has curly leaves and a yellow center. It is also known as frisée.
Belgium endive is described above.
Escarole is a spreading salad plant with bitter green leaves.
Members of the endive family also include radicchio and treviso.
Also known as witloof in Belgium, French endive, Brussels chicory, chicory, or chicorée de Bruxelles.
Cichorium intybus.

Belgian food
The cooking of Belgium is sometimes referred to as "soeur jumelle" or twin sister of French cuisine. The
northern part of the country, the Flemish area, is Dutch related in language and culture; the southern
part, the Walloon part is French related in language and culture. The capital, Brussels is officially
bilingual. The cuisine reflects both the French and Dutch influences, with more leaning to the French.
Seafood is popular, especially in Brussels where moules et frits, mussels and french fries are a local
specialty. However, the mussels are farm raised in Holland now.
Belgium is the vegetable gardener of northern Europe and famous for Belgium endive, see there,
asparagus, Brussels sprouts and other vegetables.
The southern Ardenne region provides game, including wild boar, and is also known for an excellent
ham.
Herbs and seasonings include chervil, sorrel, and juniper berries. The cooking is often rich and utilizes
many dairy products, such as butter, eggs, cream, and cheese.
FAMOUS CHEESES ARE:
Bètchéye - See there.
Campagnard - soft, gouda-like cheese
Hervé l"exquis - See there.
Mandjeskaas - See there.
Mared- sous - See there.
Maroilles - See there.
WELL KNOWN DISHES ARE:
aiglefin au beurre fondu - haddock in butter sauce
anguilles au vert - see there
asperges flamande - asparagus with ham and hard boiled eggs
bifteck et frites - steak and french fries
carbonade flamande - beef braised in beer
chervil soup
choesels - a meat stew
coquille St.Jacques - scallops
hochepot - a hearty stew
jambon d’Ardennes - air dried ham, prosciutto-like ham
jets de houblon - see there
lapin aux pruneaux - rabbit with prunes
le gaumais - pork sausage
matelote d"anguilles - see there
moules - mussels

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oie à l’instar de Visé - goose
poularde Bruxelloise - fattened hen Brussels style
raie au beurre noir - ray in black butter
stoemps - a vegetable puree
tomates aux crevettes - tomatoes stuffed with shrimp
waterzooi - see there
Belgium chocolates are especially rich and are made under various brand names, notably Godiva,
Neuhaus and Leonidas.
DESSERTS AND SWEETS INCLUDE:
boterletters - crisp butter cookies
coques de Dinant - gingerbread cookies
cramique - raisin studded brioche
cussi - almond studded coffee cake
gaufres - waffles
le soleil - see there
lingot d’or - see there
manon - creme filled chocolate
pain d"epices - spice cookie)
pralines - chocolates
speculaas -See there.
See also Belgium waffles, beer, Belgium. Mandarine Napoleon, made in Antwerp is the national orange
flavored cordial.

Belgian Cooked Cheese

The ripened curds are heated to about 180 F until melted, and the cheese is then poured into containers.
The cheese weighs about 3½ lb.

Belgian waffles
Thick waffles, served often with fresh fruits and whipped cream. A special waffle iron is needed to make
the waffles. In the 1970"s, Belgium waffles were widely promoted to the food service industry, and the
manufacturer of the waffle mix provided the waffle irons free of charge. Eventually, frozen Belgium
waffles became available in supermarkets.
Gaufres in French.

Belgrave, Château
Bordeaux wine estate in the Haut-Médoc region.

Beli sir cheese

Brine-ripened sour cheese from the Balkan resembling feta cheese.

belle peppers
See pepper, vegetable.

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Belle Hélène
French classic food term. Used for a dessert made with poached pears on vanilla ice cream and covered
with warm chocolate sauce. With meat dishes it involves vegetables and mushrooms.

Bellelay
Soft, blue veined cheese resembling Gorgonzola. The cheese originated in the 15th century with monks
in Switzerland. The cheese is also called Tête de Moine Monks Head.

Bellevue
French for beautiful vista. It was a popular name for hotels with a view. On menus the term is used to
describe elaborately decorated cold dishes.

Bellevue Consomme
Chicken and clam juice consomme with a dollop of whipped cream.

Bellini
Drink created by Giuseppe Cipriani in 1947, owner of Harry"s Bar in Venice, for his friend Ernest
Hemingway. The drink is named after one of the painters Bellini. It consists of one part peach juice to
two parts Prosecco, the local dry white sparkling wine. The drink is also made with champagne and other
fruits juices.

belly broil
Clam dish made from soft shell clams. The clams are removed from the shell and trimmed down to just
the belly, the sweetest part, and broiled.

belly fry
Clam dish made from soft shell clams. The clams are removed from the shell and trimmed down to just
the belly, the sweetest part, and fried.

belly-wash
Slang for soft drink or weak coffee.

Belon
A small and flavorful oyster, easy to identify by its round flat shell. Native to Brittany in France, but now
farmed on both coasts of the US, especially around Maine. Those from New England are larger and
stronger in flavor than those from California. It has a distinctive metallic flavor.

Beluga
The largest species of sturgeon harvested for caviar. Beluga caviar has the largest eggs and is generally
considered the best caviar. See caviar.

Ben & Jerry’s

Vermont based ice cream company. The company started by adding creative ingredient to their high
quality ice cream, such as cookie dough. The label features a Holstein cow, a breed prized for its good
milk production, and it was implied that all dairy products used are from Vermont. The company became
very successful, and had to buy milk from outside the state, which created a credibility problem.
Ben & Jerry"s was started by entrepreneurs with deep concern about the environment, especially the
destruction of the rain forests in Brazil. The Rainforest Crunch label ice cream and candy is a protest
against the wanton destruction of these forests. The nuts used are harvested in the Brazilian rainforest to
demonstrate one of the uses the trees can be put to. Part of the sales proceeds go to the cause as well.

bend
Slang for getting drunk.

bend an elbow
Slang for sitting at a bar counter.

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bendathang
Tibetan noodle vegetable soup.

Bénédictine (Benedictine)
Liqueur developed as a medicine by a French monk in the early 14th century, and named for the monks
who first made it at Fécamp in the Normandy region of France. The king visited the monastery and
praised the elixir. It is probably the oldest liqueur in the world.
The monastery was destroyed in the French Revolution, but the recipe survived and was passed on to a
wine merchant, who was able to reconstruct the liqueur from the recipe.
Bénédictine is made from brandy, honey, flavored with herbs, plant extracts and peels. The exact
formula is a secret and it is said that only three living people at a time know the exact formula.
The label, reflects the religious beginnings as it contains the initials D.O.M., standing for Do Optima
Maxim, to God, most good, most great.

benedictine
Kentucky specialty, a cream cheese and cucumber spread named for Jennie Benedict, the turn of the
century caterer who created it.

Bengal food
State in Northern India, capital is Calcutta. Large percentage of Moslems infuence the cuisine. A fiery
cuisine. Spices are ground on the stone board called a shilpata, which is similar to the Mexican metate,
used there to grind maize.
For ingredients see India, food.
DISHES INCLUDE:
aamshatta - slivered dried mango
begun bhaja - fried potatoes
chingri pulao - rice with prawns
jheengher kabab - prawn croquettes on skewers
kashanda - a green vegetable
laver tarkari - pumpkin curry
macher jhool - fish curry
macher kalia - fish and lentil curry
macher salan - fish curry
murghir qorma/murghir salan - chicken curry
poi shak - vegetable.
rasgulla - cheese balls soaked in rose water and served in a sugar syrup
shinni - soup like mixture of milk, rice, bananas, and sugar
zarda - spiced rice dessert.
See also India food

Bengal isinglass
See agar agar.

benne seeds
Another name for sesame seeds. See there. The term is African and originated with the slaves from
Mandingo country on the upper Niger River.

benzopyrene
Carcinogen produced in food by improper barbecuing, such as by charring meats or cooking them over
resinous woods, such as pine.

berberé
Ethiopian seasoning made of the local hot peppers and spices. Used to season their stews, called wats.

Bercy butter
One of many French composed butters. The butter creamed with reduced white wine and shallots, and
parsley, salt, and pepper. Used with steaks and chops.

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Bercy, sauce
French classic sauce for fish. Made from a reduction of white wine and shallots with butter, fish broth,
and thickened with flour. Sauce Bercy is also made for meat dishes (without the use of fish stock). The
name comes from an area of Paris which once housed the wine market.

berdi
Edible reed harvested in North Africa.

Bereich
German wine term for region or area.

Bergamot orange
Orange variety named for the herb bergamot, whose aroma is similar. A hybrid of the bitter Seville
orange, and possibly also related to the limetta, which also has Bergamot oil in the skin. The fruit is small
and round with lemon yellow rind and pulp. The taste is acidic resembling lemon.
Bergamot oils and scents are used as well as the fruit. Bergamot oil is used in perfume. Bergamot
orange blossoms are used in bridal bouquets.
Citrus bergamia.

Bergamot, wild
Variety of the herb bee balm. It was used by American and Canadian Indian. The Oswego tribe used the
leaves to make tea, sometimes referred to as Oswego tea
The plant is both fragrant and decorative. It has lovely scarlet flowers, but the leaves are the most
aromatic part of the plant. The plant has an citrus like aroma; and one Spanish fruit, the bergamot
orange, is named after this herb. Its oil is a key flavoring in EarlGrey tea.
Monarda fistulosa
Bergamot mint
Monarda menthaefolia.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Bergamot, Lavender
Plant with citrus/ oregano scent leaves used for medicinal tea.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Bergamotte
French pear variety.

Bergerac
French wine growing region in the department of the Dordogne, east of the Gironde area of Bordeaux.
The red wine grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, and a little Malbec. The white
wine grapes are Sauvignon Blanc, Semillon and a little Muscadelle. The wines include:
Côtes de Bergerac. A red wine high in alcohol; or a white demi sec or moelleux wine.
Bergerac. A lighter red wine, meant to be drunk young.
Pecharmant. A full bodied red wine.
Monbazillac. A very sweet white wine.
Medium-dry white wines are Côtes de Montravel,Haut Montravel, Montravel, Rosette, Saussignac.
The largest wine property is Château Tiregand, which makes Pecharmant wine.

94
bergeron
A late summer variety of apricot from the French Rhône valley. Irregularly shaped, orange in color, and
delicious for eating plain.

Bergkäse
Generic German name for cheeses made in the Alps. The German name simply means mountain
cheese. The cheese typically is of the Emmenthal (Swiss cheese) variety.

Bergquara
Swedish cheese resembling Gouda. See there.

Beringer
California winery in St. Helena founded in 1876 by a German emigrant. The winery has deep tunnels for
storing wines.

Berliner
German name for doughnut. The name became somewhat infamous when president Kennedy declared”
I am a Berliner”. He meant a person from Berlin, not a doughnut, and he was grammatically correct.

Bermuda
Bermuda Sherry Pepper Sauce is a bottled condiment sauce.

Bernarde
Italian cheese, also called Formagelle Bernarde. The cheese is made with cow’s milk and goat milk,
saffron is added for color.

Bernerplatte
Swiss dish, consisting of a huge platter of boiled and smoked meats, sausages, and sauerkraut. In
Austria, a similar dish is called Bauernschmaus or Schlachtplatte. A similar dish in Alsace is called
choucroute.

Berníc, Dusan
Yugoslavian born chef, who tragically died of cancer in 1985 in the prime of his life. An excellent chef,
trained in West Germany, and with his wife Nada, opened the Terrace Restaurant atop Butler Hall at
Columbia University in New York City. He is equally respected for the help he gave to the disadvantaged
and his devotion to the poor. In fact, he worked for a while in Calcutta with Mother Teresa.

Bernkastel
German wine town in the heart of the Moselle river encompassing some of the most famous vineyards in
Germany.

berries
Family of small, pulpy fruits, most of them edible growing on shrubs. See under their individual names.

besan
Chick pea flour, the ubiquitous starch of India. It is a fine yellow flour and used as thickener in soups or a
batter ingredient.
Also known as gram.
Cicer arietinum.
beta carotene
Yellow coloring agent added to butter and other fats.

betak-betak
The Malayan name for the Singapore apple, a poisonous, inedible tropical fruit.
Also known as pong pong or bintaro.
Cerbera Odollam.

95
Bètchéye
Belgian cheese made around the town of Nivelles in southern Brabant. A rich pungent, nippy cheese,
made from skim milk which is pressed for a day, drained, then pressed for a second day, crumbled and
left in a warm room to ferment and fatten for another two days, being turned so it fattens evenly
throughout.
The end result is an odiferous cheese which is sold rolled into balls or boulettes.
betel
Narcotic seed of the betel palm of tropical Asia. It is about filbert size and enclosed in a thick husk. It is
chewed like chewing gum and popular in many parts of Asia. The seeds are formed into flavored small
pellets. The nut will color the saliva red and frequent use can color the teeth black.
The leaves are used as flavoring in Indian dishes, and rolled, stuffed with spices and chewed like
chewing tobacco, called paan or pawn in India. Paandaan is the box to keep them.
Betel Nuts are known as supari in India.
Areca Catechu.

Bethmännchen
German almond cookies flavored with rosewater or rum, especially popular at Christmas time.
Also known as Brenten cookies.

betony
An herb used for tea, often combined with cloves or orange rind. In herbal medicine, it is believed to be
good for headaches.
It is reported that snakes will not cross a barrier made of its twigs.
Betonica officinalis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

bette, blette or poirée à charde

French term for Swiss chard. See there.

betteraves
French for beetroot. See beets.

Betty Crocker™
General Mills fictional character created in 1921, representing a home maker skilled in baking. It was
created on the theory that a personalization helps consumers relate to products.
Betty was chosen because the name sounded homey, and Crocker was a retired director of the
company. her picture was updated six times, but is no longer used.

Betty
American deep dish dessert, consisting of layers of fruits and cake crumbs, baked until the fruits are soft.

Between the Sheets

Cocktail made of Benedictine, brandy, and lemon juice.

Beugel
Austrian crescent shaped pastry, filled with walnut paste or poppy seeds. The dough is a butter enriched
yeast dough.

beurre
French term for butter. Classical French cuisine has many imaginative ways to use butter, such as
ingredient, as thickening agent, and as flavor enhancer.
Monté(e) au beurre is a culinary term referring to cold butter added to a hot, but not longer boiling sauce
in small nuggets as thickening agent: to improve flavor and shine. The sauce is not allowed to boil,
otherwise it will curdle.
Flavored butters and compound butters are used as ingredient or as flavor enhancer. Basically they are
cold sauces, put on hot meat or fish.

96
COMPOUND BUTTERS:
Beurre Bercy - reduced white wine and shallots, mixed with butter, parsley and chopped beef marrow.
Beurre blanc - delicate, almost translucent white wine butter sauce. Vinegar and white wine is reduced
with shallots, heavy cream added and reduced again, cold butter is beaten into the hot, but no longer
boiling sauce.
Beurre Colbert - Maître d’hôtel butter with beef extract (glace de viande) and tarragon added.
Beurre de homard - crushed lobster shells slowly boiled with butter until the flavor and red pigment is
transferred. The mixture is strained and chilled, and the red butter is used to flavor sauces.
Beurre maître d’hôtel - butter kneaded with chopped parsley, lemon juice, salt, pepper and
Worcestershire sauce. Used with broiled fish and meat.
Beurre manié. - mixture of butter and flour, used to thicken liquids and sauces. Also referred to as cold
roux.
Beurre marchand de vins - Red wine butter, consisting of red wine and shallots reduced to syrup
consistency, blended with butter, parsley, salt and pepper. Beurre noir - black butter, actually fresh
butter heated until dark brown, flavored with lemon juice, and poured over fish or other dishes.
Beurre noisette - hazelnut colored butter. Butter is heated until golden brown, and poured over fish or
meat.

Beuscherl
Austrian, a Viennese specialty. Boiled calf’s lungs and hearts in a spicy sauce. It was a popular,
inexpensive dish, normally served with bread dumplings.

beverages
Tea was the original national beverage of America. After the Revolution, it was replaced by coffee. In the
1970's coffee was replaced by soft drinks as the most popular

Beychevelle, Château
Bordeaux wine producer in the commune of St. Julien. One of the finest and most typical of the St.
Julien wines. The name goes back to "setting sail", because the château is located on the bank of the
Gironde river. The wines are red are ranked as fourth growth.
The second label is Réserve de l"Admiral.

Bgug - Panir
Armenian cheese made with ewe’s milk. The cheese is also called Daralag.

bi-valves
Name for clams, mussels, oysters and scallops having two shells.

Bialy
Chewy roll with a center depression and sprinkled with onions. It is popular in New York City.
Bialy is named after the Polish-Russian village of Bialystock where it originated.

Biancone
Australian white wine grape variety.

bibb lettuce
Lettuce variety with soft, buttery leaves related to Boston lettuce, but somewhat crunchier in texture. It
was developed by Kentucky horticulturist, John Bibb, in 1856. The small head is round and loosely
formed of soft green or slightly red leaves. Often, ½ head is used per serving.
Bibb lettuce is expensive and used in elegant hotels and restaurants. Very little is sold retail.
Also known as butterhead, and Kentucky Bibb Limestone Lettuce.

Biblical wines
Wine is mentioned in the bible a number of times, and under different names. Scholars assume that
these names refer to fermented grape juice.
NAMES:
Ahsis- perfumed or aromatic wine

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Khener or Khamar - the poetic name for wine
Khometz - sour wine or vinegar
Mesech - mixture of wine and water
Schechar - intoxicating beverage, assumed to be wine
Soveh - beverage assumed to be wine
Tirosh - new or sweet wine
Yayin - wine in general.

bicarbonate of soda
Component of baking powder which requires an acid, such as sour milk or molasses to activate.

bien cuit
French for well done, as it refers to the doneness of a steak.

Bienenstich
German pastry. Flat yeast or baking powder pastry, covered with honey, almonds and sugar. The name
means bee-sting.

bienmesabe
Spanish, literally translated "it tastes good to me". Name for a number of dishes.

biennial
Plant which flowers in its second summer and then dies. Parsley is a biennial.

Bier
German name for beer.

Bier Schinken Wurst

Large sausage showing chunks of ham and studded with pistachio nuts. Eaten cold.

Bierwurst
German smoked and rather coarse sausage served hot or cold.

bietoline
Italian delicate wild spinach.

Biffin apple
English dessert, consisting of an apple baked in a mold.

bilberries
See huckleberries.

bifteck et frites
Belgian popular dish, simply a steak and french fried potatoes. So popular is the dish that it gave part of
its name to a popular expression. When a Belgian is looking after his own interests, he is said to be
defending his beefsteak.

bifteck
French spelling for beef steak.

Big Red
Brand of cinnamon-flavored gum produced by The Wrigley Company.

Bigarade
Another name for the Seville orange, a bitter orange, used in the manufacture of Curaçeo liqueur, and
also in a sauce with the same name, often served with duckling. In the US, bitter oranges are not easily
obtainable, and Sauce Bigarade is normally made with sweet oranges and vinegar.

98
Citrus aurantium.

bigoli
Italian pasta, a thick-strand whole wheat pasta, a specialty of Venice. The dough is forced through a
torchio, a type of screw press, and it comes out in thick strands resembling spaghetti.

bigorneaux
French term for tiny periwinkles (sea snails). Also commonly harvested in Belgium.

Bigos
Polish dish of a variety cured and fresh meats served with sauerkraut.

bijon
Oriental noddles made with corn kernels that have been soaked to induce fermentation, mashed.
formed into noodles, par-boiled and dried.

bilberries/bilberry
Type of wild blueberries, related to blueberries. They differ in that the bilberries grow in single or pairs,
and the blueberries grows in clusters. Bilberries grow wild in Europe, especially Sweden, whereas
blueberries are native to North America. Also known as whortleberries, whinberries, blaeberries in
Scotland, myrtille in France.
Vaccinium myrtillus.

bilimbi
Cucumber tree fruit, a green variety of carambola, or star fruit. See there.
Avorrhoea bilimbi.

billi-bi
Very rich cream and mussel soup, once popular at the St. Regis Hotel in New York. The soup consists
basically of mussels boiled with chopped shallots and thyme, dry white wine and the equal amount of
heavy cream. The mussels are first boiled with wine and shallots until they are open, then the cream is
added, the soup brought to a brief boil, and strained through a cheese cloth. Billi-bi can be served hot or
cold.

Billy Tea
Australian tea brand.

billy
Australian term for a small tin bucket with a handle, used for cooking food over an open fire.

biltong
South African sun dried meat. It is pounded first to release some moisture.

bin
Term used In connection with wine and beverage storage. Bins are individual compartments which hold
a specific brand of an alcoholic beverage. These compartments are numbered to make ordering and
inventory taking easier. These numbers are referred to as bin numbers, and are often found on wine
lists.

binder
An ingredient used to extend pureed meat or fish mixtures. Depending on the type of binder, it can add
bulk, keep the mixture together, bind water, and also make it expand during the cooking process. In
French, the most common binder is called panade, a bread mixture with eggs, or a boiled puff paste
mixture.
Commercially usaed binders are starch or soy bean products.

bindi™

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Trade name for an Italian cake manufacturer. The frozen products are promoted in the US.

bindi
Another name for okra. See there.

Bing cherries
Variety of sweet cherries grown in many countries. See cherries.

Bingen
German wine town on the Rhine river.

biodynamics
The term refers to an organic method of growing wine grapes. Biodynamics rejects the use of chemical
fertilizers, herbicides and pesticides, but permits the use of sulphur dioxide and the Bordeaux mixture, a
copper sulphate based fungicide which combats mildew and oidium.

birch
The leaves or bark of several varieties of birch trees have been used in tisane, or tea. Birch syrup is also
made, but in very small quantities. The sap of birch is collected in spring, and boiled down to syrup.
Birch sap has a sugar content of 0.5% to 1.5%, maple sap has 2% to 5% sugar. The syrup has a very
strong, concentrated taste. It can be further concentrated into birch sugar.
The soft wood beneath the bark is sweet and edible and was used as emergency food in 1861 when
Confederate troops retreated over the mountains of Virginia.

birch beer
Fermented beverage made from the sap of the sweet black birch tree.
Betula lenta.

birds
Culinary term for braised rolled and stuffed meat or fowl slices. Rouladen in German, braciole in Italian,
and paupiettes in French.

birds’ tongues
Roman delicacy, it was reasoned that since bird song is sweet, the tongues must be sweet too.

Birdseye, Clarence
American developer of the frozen food industry. He got the idea of freezing food after living among the
Eskimos for three years. A brand of frozen food is named Birdseye.

bird’s nest soup

Chinese soup made from nests. The swifts, not swallows, called salangane build nests on the roofs
inside caves and on rocky cliffs in Southeast Asia. The nests are glued to the rocks with threads of saliva
which harden. This substance only is used for soup.
The nests are a very expensive delicacy because of their difficulty in harvesting, their increasing scarcity,
and the time and attention needed to clean and prepare them for market. They are sold dried are
reasonably free of feathers and twigs.
The nest must be soaked before use and cleaned again. They are mild and nondescript in taste, but they
are prized for their nutritional value as well as for the gelatinous quality they give to the soup after
boiling. Especially prized for health-giving properties are the reddish tinged "blood nests", from saliva
containing blood.
The birds are of the collocalia genus.

biroldo
Italian blood sausage, usually served sliced and fried.

Byrani/biryani

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Indian/Pakistan rice and meat dish. It is normally made with lamb or chicken and contains vegetables,
raisins, nuts and many different spices. It is considered an elegant party dish.

Bischofsbrot
German name, old fashioned, for marzipan.

biscochitos
Spanish term for small cookies.

biscotti
Italian crunchy, sweet, twice - baked biscuits, studded with nuts, usually almonds. They are sliced from
a baked loaf before their second baking, which results in their elongated shape.
The word comes from the Latin "bis coctum" ,as does the English word "biscuit", which means twice
cooked.
The German word is Zwieback. The term "Biskotten" is used in German to describe dry finger-size
confections made with sponge cake.

biscuit Tortoni.
Italian meringue-based frozen dessert. See Tortoni.

biscuit
Biscuits can be classified as bread or crackers. The term is generic in England for all crackers and
biscuits. In the US the term is used for sweet items, or items eaten with sweet accompaniments such as
cream, butter, jam, preserves, and marmalade.
Southern biscuits are made with soft cake flour, eggs, shortening, milk and baking powder, and are
renown, because the soft wheat flour provides a crumbly texture. Southern biscuits are normally served
warm. Before baking powder was invented, biscuitwere leavened with baking soda, and butter milk
provided the acidity needed to activate the baking soda.
Ship biscuit were used a provisions on ships. The biscuits were very dry crackers which did not spoil on
long voyages.
The word comes from the Latin "bis coctum", which means twice-cooked bread. However, biscuits are
not necessarily baked twice.

bishop
Red wine based hot drink. In classical French cooking, sauce bishop is a sweet hot red wine sauce
served with desserts.

bishop bread
Cake type bread made with candied fruits. The name probably goes back to Germany, where a visitation
by the bishop required to provide the best food available. Candied fruits were expensive, and therefore
used.

Bismarck, Otto von

German chancellor during the 19th century, who united Germany. His name is used in connection with a
number of dishes, towns and hotels.
Bismarck - doughnut without the hole. Similar to the Pennsylvania Dutch Fassnacht and the
Pennsylvania German Fettkuchel.
Bismarck herring - fillets marinated with spices, vinegar and sometimes white wine, considered the finest
herring fillets.
Black Velvet, also called Bismarck - an alcoholic drink. It consists of equal parts of champagne and
stout, an odd combination as the stout overwhelms the delicate champagne. Probably named after the
Chicago hotel by the same name, where is thought to have originated.

bison
See buffalo.

bisque

101
French word for thick soup. The word come from Biscay, as in the bay of Biscay, where the soup was first
made. Biscay is a Basque word, thus the word bisque actually has Basque origins. The best American
word equivalent is chowder.
The original bisque made by the residents along the Bay of Biscay, shellfish is simmered, mixed with
some of the cooking liquid, and thickened with a puree of the shellfish meat, bread, rice or flour, and
finished with milk and cream. In modern usage, the word bisque is most often applied to soups made
with shellfish, but it is correct to use the term for thick vegetable soups as well. Originally, bisque were
thickened with bread rather than flour or rice.
The term bisque was also used ice cream containing macaroons or nuts. It is no longer in use. It is also
a name used in the China tea trade.

bistecca alla fiorentina

Florentine beefsteak. The Chiania cattle breed from Tuscany is considered the best in Italy. The steak is
thick, and grilled over a wood flame or charcoal. It is usually served rare.

bistro
Unpretentious French restaurant, usually serving peasant style dishes, in large portions, and inexpensive
local wines. The word "bistro" is thought to have originated with the surly Russian troops who occupied
Paris after the fall of Napoleon; they would rap their kopecks on the bar, demanding instant service, and
shout what sounded like "Bistro!". Classic bistro dishes include boeuf au gros sel, boeuf bourguignon,
boudin noir , choucroute garnie, coq au vin , haricots d"agneau, and pot-au-feu. The use of the name
Bistro has become fashionable in the US in the 1980"s.

Bit - O - Honey
Candy taffy bar with almonds and honey.

bitter almonds
See almonds.

bitter ballen
Dutch, for small, cocktail-size meatballs, so named because they are often eaten with gin and bitters, not
because of they taste bitter.

bitter gourd
Ridged vegetable that resembles a warty cucumber. It is usually eaten in its green stage, though it ripens
to yellow-orange or white. It is bitter, and soaking in salt water will remove some of the bitter flavor. The
vegetable is used in Indian cooking. Kantola is a related variety.
Also known as balsam pear, bitter cucumber, bitter melon or karela.
Momordica charantia

bitter orange
Another name for the Seville orange.
Citrus aurantium.

bitter root
Plant with edible fleshy roots and pink flowers, the state flower of Montana. It was discovered by
Meriwether Lewis that the Indians used the roots to make a sort of bread.

bitters
Aromatic alcoholic beverages. First made in Italy, where they are known as amari. They clear and
refresh the palate, and aid digestion. There are many brands on themarket.
THE MOST IMPORTANT ARE:
Campari - introduced in Milan in 1860, created by Gaspare Campari to celebrate the birth of his
son. It contains bitter orange peels, Chinese rhubarb, quinine bark and other herbs and spices.
Cynar - French artichoke bitter.
Fernet Branca - strongly flavored bitter, often drunk as a restorative. Made from 40 ingredients including
angelica, cardamom, peppermint, quinine, rhubarb, saffron.

102
Underberg - the best known German bitter.
Unicum - made by the house of Zwack in Hungary.

Bitto
Italian cheese, originally made in the province Friuli, and now made in Lombardy. The cheese resembles
Swiss cheese, and is often grated used as condiment.

blaand
Fermented milk based beverage from the Shetland Isles/England.

blacan/blachan
Dried shrimp paste, the most common flavoring in Singapore. It has an acrid smell that takes getting
used to. Used to flavor shellfish, fish or vegetables.
Sambal blacan is a condiment made by mixing blacan with ground fresh chilies.

black and white

Ice cream soda, popular in the early 20th century, especially at Schrafft"s restaurants around New York
City. It consisted of vanilla ice cream and with fudge sauce.

black beans
Popular Cuban and Brazilian bean variety. See beans.

black bass
See bass.

black bean soup

Hearty soup, often served sprinkled with chopped eggs and onions and with sherry. It was a specialty at
the Bull and Bear Restaurant in The Waldorf-Astoria Hotel.

black bird
Bird famous in a fairy tale song, but it is not documented whether it was baked in a pie and set before the
king.

black bottom sundae

Chocolate ice cream sundae with chocolate sauce. It originated in the 1920's

.black bottom soda

Ice cream soda, made with chocolate ice cream and chocolate sauce in the bottom of the glass, and
filled with soda water.

black bottom pie

Chocolate custard pie flavored with rum. The crust is often made with crushed Oreo cookies.

black bream
Food fish in the bream family.

black butter
Butter that has been heated until the casein particles turn brown, and develop a pleasant flavor. The
butter is poured hot over fish, meat and vegetables. The butter should not be heated until it actually gets
black.
Beurre noir in French.

black chanterelles
Black mushrooms also known as trumpets of death or trompette de la mort. They are not poisonous.

black chicken
Chicken breed with black skin popular in Korean cooking.

103
black cod
Pacific food fish known as sablefish in the trade. The fish is kosher and is often served smoked as sable
at Jewish functions. It is not related to cod.

Black Corinth
Seedless grape variety often dried for raisins.

black cow
Root beer float. An old soda fountain treat.

black currants
Berries from a shrub growing in temperate climate. The more common variety is red and is cultivated for
jelly. The name is derived from Corinth, Greece.
Black currants are high in vitamin C and also A and B.
The black currants cultivated in France are used for a syrup and also for a liqueur called Crème de
Cassis.
Schwarze Johannisbeere(n) in German, Schwarze Ribisel in Austria; grosella negra in Spanish.
Ribus nigrum.

black currant buds

The buds are used for tisane, liqueur and to flavor ice cream.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

black drink
American Indian herb drink, drunk as part of religious ritual. The English settlers called the beverage
Carolina tea.

black eyed peas/black eye beans

Sometimes referred to as simply black eye, or as cowpeas. Cowpeas are actually a close relative but
the beans can be used interchangeably and the names are usually used interchangeably as well. The
name black eyed comes from their appearance, with a blackish dot on one side of the oval white bean.
They are the seeds of a hanging vine. Sold fresh, frozen or dried.
Originally from Africa or possibly China, they were brought to the US by the slaves. They became a
staple in the southern part of the US, and are still popular. Boiled and mashed beans can be formed into
cakes and deep-fried in bacon fat.
Hoppin’ John is black-eyed peas mixed with rice, and served with collard greens, a traditional New Year’s
dish, eaten for good luck.
Vigna sinensis.

Black foods, referring to color

Food is seldom black and can range from dark grey to dark purple.
Blackberries
Black beans
Black beer. One brand is Xingxu in Brazil.
Black chanterelle mushrooms
Black jewel popcorn.
Black truffles range from grey to dark.
Blood pudding
Caviar
Chinese black bean sauce
Cuttlefish ink
Ripe olives
Seaweeds, such as nori
Squid ink

104
Black Forest
German area with a special fascination to many people because it represents the quaint old country look
complete with coo-coo clocks and half timbered old farm houses. The German name is Schwarzwald.
The area is famous for a cold smoked ham and a cherry cake made with chocolate and whipped cream.
The cake is often sold under the German name: SchwarzwälderKirschtorte.
The local cherry brandy is Kirsch and rivals the Alsatian and Swiss cherry brandies.

Black Gilliflower
Variety of apple with dark, almost black skin.

back gram
See urd dhal.
Phaseolus mongo.

black glutinous rice

Despite its name this widely used rice is completely gluten free. When boiled is becomes sweet and
sticky. It is used in beer making.
The same rice is available hulled and therefore white.

black ham
A New Orleans specialty, a baked ham with a spicy black crust that seeps into the meat.
Black ham is famous for breakfast at Mother’s Restaurant.

black haw
Wild growing shrub, and the sweet tiny dark blue berries are edible.
Also known as stag-bush or sheep berry bush.
Viburnum prunifolium.

Black Mission
Fig variety, greyish - black, developed in Mexico, cultivated in California. See fig.

Black Muscat
A wine grape.

black mustard seeds

One of the three varieties of mustard seeds. It contributes the hot flavor in mustards.
Brassica nigra.

105
black olives
See olives.

black pearls
Nickname for black caviar.

black pepper
See pepper.

black pudding
English/Irish name for blood sausage.

Black Russian
Cocktail made with vodka and coffee liqueur.

black salsify
Black parsnip-like root vegetable. Found in the Ligurian region of Italy, where it is known by its generic
name Scorzonara, and also in Catalonia, Spain.
Known in America as black salsify, and it is related to salsify. The name scorzonera means "long black
serpent; thus, it is also sometimes called viper"s grass, particularly in the US. A member of the daisy
family, its black color belies its delicate taste. It can be eaten raw, but is better sliced and cooked. Raw or
cooked, it is good in salad. It also makes a good soup
Its leaves are used in the herb mixture, prebuggiun, which is used to flavor the local frittata and ravioli.
Scorzonara/Scorzonera Hispanica.

black sapote
Tropical fruit related to the persimmon and not to the white sapote, casimiroa edulis see there. Olive-
green skin, slighly ribbed. Its fudge-like flesh can be used as a is. Cultivated in Florida, Mexico and the
West Indies.
Diospyros ebenaster.

black strap
Caramelized molasses for industrial use and for cattle feed.

black strap
Colonial drink made with molasses and rum. It was served hot or cold.

black tea
Generic term for fermented tea. The tea consumed in the western world is most likely black tea,
compared to green tea, which is the preferred beverage in the Orient.

black treacle
England/Irish black molasses product, often flavored with ginger. It is used in fruit pudding.

black truffle
Truffles, an underground growing fungus can be classified by color, ranging fromblack to grey and to
ivory white.
Black truffles grow in the area around Perigord and Quercy in France, but some black truffles are also
found in Italy, Yugoslavia and in other countries. The largest harvest black truffles comes from France.
White truffles are found in Italy, especially around the town of Alba.
So far, truffles cannot be cultivated, although there are sporadic reports that truffles have been
successfully grown. Truffles grow wild around oak trees, and dogs or pigs are used to sniff them out. The
season is late fall to early winter.
More information can be found under truffles.
Also known as the Perigord truffle. See truffles. Tuber melanosporum.
Black Tsimlyansky
Ukrainian red wine grape variety. Much is used in the production of sparkling wines.

106
Black Velvet
Alcoholic drink, also known as a Bismarck. It consists of equal parts of champagne and stout, an odd
combination as the stout overwhelms the delicate champagne.
Black velvet is also a whiskey brand.

black walnut
Tree valued for its wood. See walnuts.

black wine
Cahors, a wine growing region in France southeast of Bordeaux is famous for a dark, tannic wine made
from the malbec grape. It is often referred to as black wine.

blackberries
The fruit of a small rambling bush growing wild in temperate climates and also widely cultivated. The
berries have a shiny surface, which becomes duller as they ripen. Boysenberries, and loganberries are
members of the blackberry family, but have a somewhat waxier appearance. They are actually a cross
between the blackberry and raspberry. Dewberries are related, but trail on the ground and ripen earlier
than blackberries.
Crème de mûre - is a blackberry syrup.
Sometimes called erroneously black raspberries. Also known as bramble.
Brombeeren in German, carzamoras in Spanish, mûre in French, mora in Italian.
Ribus fruticosus.

blackberry brandy
Distilled clear brandy. Brombeergeist in German.

blackberry liqueur
Brandy based liqueur infused with blackberry essence.

blackberry jam fruit

Tropical fruit. Split, it will reveal a thick, pruny, berry pulp.

blackbird jambalaya
Cajun cooking. During the rice harvest in the Louisiana bayous, blackbirds descend upon the rice fields
to steal the grain. They often end up in blackbird jambalaya.

blackened red fish

Cajun cooking, local red fish coated with a very hot spice mixture and seared on both sides in a pan over
a high flame or on a red-hot grill until the spices blacken. Popularized by Chef Paul Prudhomme of K-
Paul"s Louisiana Kitchen in New Orleans.

blackfish
North Atlantic food fish.
Also known as Tautog or Oyster fish.

blackjack
Food color based on burnt sugar. It is often made in-house by cooks. Sugar, in many cases discarded
sugar from the pastry shop is brought to boil with a small amount of water, and then cooked until it is
completely caramelized, burned and black. During the last stage, a considerable amount of smoke will
develop. Water is added, the concoction is brought to a boil, and strained. The color is very intense, and
there is no sweetness and bitterness if the sugar is burnt completely.

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blackthorn
The bush that produces sloe berries (see there).

bladder cherry
See ground cherries.

blaeberry
Scottish name for bilberry.

blanc
French culinary term for a boiling liquid consisting of water, a little flour, salt and lemon juice. It is used to
keep white vegetables and sweetbreads white.

blanc de blancs
French wine term for wine made entirely from white grapes. The term is properly used in the
Champagne region for champagne made with white Chardonnay grapes,because most champagne is
made with red grapes.

blanc de noir
French wine term referring to white wine made from black grapes. It is often seen on sparkling wine
labels.

blanc mange
French white dessert, made with milk, almond flavor and starch. It is molded, and served cold. Variation
can be made with other flavors, but the dish must always be white.

Blanc Ramé
French wine grape. Also used in Cognac.

Blanc Fumé
The Loire Valley name for the Sauvignon blanc grape. The wines Pouilly Fumé and Sancerre are made
form it. The word fumé means smoked and Loire wines are sometimes described as having a smoky
taste.

blanch, blanchir
French cooking term, to whiten, to partially cook in boiling in water, sometimes mixed with milk.
BLANCHING IS DONE:
to lightly pre-cook certain food items, particularly before they are to be added to a recipe.
to set colors of certain foods.
to preserve nutrients.
to soften certain fruit and vegetable skins in order to make them easier to remove.
to rid certain items, such as salt pork of too much salt.
to rid food of stale or off odor from being refrigerated too long.
Usually followed by draining and proceeding with the preparation. Blanching will mellow strong flavors.
In agriculture, to blanch is to shield plants from light to prevent its foliage from turning green, as is done
with Belgian endive and white asparagus.

blanquette
French dish made by boiling meat, normally chicken or veal, and thicken the resulting stock with a white
roux. The sauce should be white. Adding cream is optional. A popular American dish was Chicken a la
King, which was technically a blanquette.

Blanquette
Wine grape which is permissible in Armagnac, to make brandy, though it is not used in great quantities.

Blanquette
Pear variety.

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Blarney
Irish cow’s milk cheese resembling Swiss cheese.

Blauer Portugieser
German red wine grape variety, the basic red wine grape grown in Germany and extensively grown in
Austria. In Germany, much is grown in the Rheinpfalz region.

Blauer Wildbacher
Austrian red wine grape variety.

Blaufränkisch
Austrian red wine grape variety, much of it frown in the province Burgenland.

Blaye
French wine growing area of northeast Bordeaux, on the east bank of the Gironde River. Mostly white
wine and some light-bodied red are produced.

blending
Wine term referring to mixing wines of different origin or grape varieties or vintages to obtain a uniform
product.
Almost all wines are blends, but strict government regulations apply to the process. The grape varieties
and percentage of the different wines used are more likely not indicated on the labels, and considerable
wine knowledge is needed to know about the blends.

bletted/bletting
Natural ripening process of fruit, but done by human intervention. Fruit is picked before it is ripe and laid
on straw until the flesh becomes sweet and soft. Some fruits, such as the medlar and persimmons are
edible only after this process.

bleu
French word for blue. In reference to steaks it means very rare, almost raw.
Bleu often used in connection with cheeses with blue veins.
THE BEST KNOWN FRENCH BLUE CHEESES ARE:
Bleu d’Auvergne
Bleu de Bresse
Bleu de Causses
Bleu de Corse
Bleu de Gex
Bleu de Laqueuille
Bleu de l’Averyron
Bleu de Sassagne
Bleu de Septmoncel
Bleu Laguiole
Fourme d’Albert
Gex Bressanes
Mont Cenis
Pipo Crem
St. Flour
Roquefort
Most cheeses are listed under their names.

109
blewit
Mushroom growing on the trunk of pine trees, much esteemed in Japan where it is known as Matsutake.
Available canned, dried and fresh in ethnic markets.
Tricholoma matsutake.
Blewit is also the name for a wild mushroom with a bluish, violet cast, related to the Japanese blewit.
Lepista spp.

Bligh, Captain
British sea captain and explorer who brought breadfruit and ackee to the West Indies.

blimbing
Carambola variety (see there).

Blimpie
Hero sandwich made in the fast food restaurant chain of the same name. The first restaurant was opened
in Hoboken, New Jersey by three friends, Tony Conza, Peter DeCarlo, and Angelo Bandassare in 1964,
and in 1987 about 8.5 million were sold in nearly 300 stores nationwide. The largest concentration of
Blimpies is in Manhattan, N. Y. with about 60 and in Atlanta, Georgia with about 50 stores.
The standard sandwich was modeled after the submarine sandwich served at Mike"s in Point Pleasant,
New Jersey. It consists of a half loaf of French bread, slices of ham, salami, capicollo ham, prosciuttini,
provolone, and tomato, with shredded lettuce, chopped onions, and a dressing of soybean oil, vinegar,
and oregano.

blind
Baking term, to bake a shell before filling it. In order to avoid the dough sliding into the pan, the shell is
filled with inedible material such as dried beans or other items that can be easily removed. Standard
practice is to line the shell with ovenproof paper or foil for sanitary reasons.

blini(s)
Russian yeast pancakes, usually made of buckwheat flour. Always small in diameter. In Russia, blinis
are eaten with many fillings. In international fine restaurants, blinis are the traditional accompaniment
with caviar
During the pre-revolutionary Russian Maslyanitsa festival, blini stalls lined the streets.
Blinchiki is a Russian term.

Blintzes
Jewish thin pancakes, baked on one side only and filled with cottage cheese or fruit, served with sour
cream and fruit sauce.
Blintzes can also be filled with fish, or with potatoes.

blizzard
Thick, ice cold milk shake a popular treat at Dairy Queen stores.

bloater
British term for fatty smoked herring, a specialty of Yarmouth, England. The fish is prepared whole,
salted and smoked. It is said that the special flavor of the fish is owed by the activities of gut enzymes.
It most be processed very fresh.

blood sausage
Sausage made with blood as a major ingredient. There are basically two types, one variety needs to be
cooked, and one is ready to eat, and served as cold cut. Blood sausages normally contain pieces of
fatback or bacon.
Boudin noir in French, Blutwurst in German. See also Blutwurst.
Also known as black pudding or blood pudding in England.

blood oranges

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Deep colored oranges popular in Mediterranean areas such as Spain, Italy and northern Africa.
Esteemed for their juice which has a tart, sprightly flavor. There skin color ranges from orange to
burgundy blush. Their pulp ranges from blush, to light orange flecked with ruby, to purplish red. Now
grown in southern California.
VARIETIES ARE:
Moros - a sweet, early maturing variety with dark red to light-purple color.
Paroccos - light red streaked with darker color. Considered to be the best tasting.
Sanguinelli - dark purple flesh. Little flavor.
Tarocchi - the blood oranges of Sicily.

Bloody Mary
Cocktail invented by Ferdinand Pete, bartender at Harry’s New York Bar in Paris around 1920. He
worked eventually at the King Cole Bar at the St. Regis Hotel in Manhattan where the drink was a house
specialty. It is made with tomato juice, gin or vodka, peppers and Worcestershire Sauce, served with a
celery stick.

bloom
Term used to describe the tinge of color on fruit or vegetable, usually where it has faced the sun, such as
a tinge of red on a golden apple or green pepper.

blotkake
Norwegian cream layer cake.

blowfish
Fish also known as puffer or fugu. See there.

BLT
Abbreviation for bacon, lettuce and tomato sandwich.

blubber
Wale or seal fat used once as fuel and as food.

blue
Name for blue veined cheeses made in the US, Canada and in other parts of the world. Also blue veined
or blue mold, for cheeses with blue veins. The blue mold originated in caves, but today the cheeses are
inoculated with the Penicillium Roquefort mold.
The cheeses get pierced designed to encourage the development of veining. The holes allows additional
oxygen to enter the cheese encouraging mold growth.
The mold is also available as powder, and mixed into the curd. Blue cheeses are made in many
countries.
WELL KNOWN BLUE CHEESES ARE:
Bavarian Blue - Germany
Blucreme - Denmark
Blue Castello - Denmark
Blue Cheshire - England
Blue Stilton - England
Blue Vinney - England
Blue Wensleydale - England
Blue Shropshire - England
Danishblue - Denmark
Dolcelatte - Italy
Gorgonzola - Italy
Maytag - USA
Mycella - Denmark
French cheeses are listed under bleu.

blue blazer

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Hot bar drink sweetened with honey and then dramatized by pouring burning whisky from one mug to an
other. It is a spectacular drink, but is rather dangerous, but harmless in regards to alcohol content,
because much is burned away. The drink is seldom made today.
The cocktail’s invention is claimed by the El Dorado bar in San Francisco during the gold rush days.

blue swimmer
Large crab, common in Australian and in Thai waters. They average about two pounds and have flesh
similar to the American blue crab.

blue catfish
Fresh water food fish, one of the many catfish species.

blue chicory
Edible wild plant. Its roots are dried, roasted and ground, and added to coffee or used as a replacement
for coffee.

blue corn
New Mexican blue corn was considered sacred to the Hopi Indians, who used it to make piki bread. See
there.

blue crab
Crabs harvested all along the North and South Atlantic as far north as Massachusetts, and also along the
Gulf coast. In the winter the crabs are harvested in the Louisiana Bayou country. In the summer they are
also harvested further north, especially in the brackish waters of the Chesapeake Bay. In the winter in
colder climates the crabs bury themselves in mud, literally up to their eyeballs, and lie dormant.
Crabs typically weigh 1/4 to one full pound and yields less than one ounce of picked meat per pound.
Sold both as hard-shell and soft-shell crabs depending on season.
FISHERMEN’S TERMS ARE:
Jimmies or No.1 Jimmys - Chesapeake Bay area term for mature male crabs. They generally contain
the most meat for their size.
Peelers - soft shell crabs in the process of shedding or sloughing. When caught, they are put into water
to complete the process.
Sallys - Chesapeake Bay area term for female crabs.
Sooks - mature females, which measure less than the legal requirement for harvesting.
Whiteys - blue crabs which have a gleaming white underside. They have recently molted, are no
longer soft shell, but they haven"t quite filled out their new shells yet. They are usually used for canned
or processed crab meat.
Also known as Eastern blue crab.Callinectes sapidus. The Latin term means savory, beautiful swimmer.

blue, poaching
The term is used when very fresh fish, without or with very tiny scales, is poached in an acidic liquid and
the natural slimy film covering of the fish turns blue. The term is used primarily with trout. To make sure
the fish will turn blue, it must be handled as little as possible. In restaurants specializing in this dish, the
fish are kept live in fish tanks.

blue lagoon
Tropical bar drink made with blue Curaçeau and vodka.

blue marlin
Ocean game fish famous for its speed, found in the Caribbean.

blue plate special

Old term for a specialty made by the chef for the day. In coffee shops it was often served on blue plates,
hence the name.

blue mouth
Ocean food fish in the perch family.

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blue mussels
Common mussel harvested and ocean farmed in many parts of the world. The mussels are rather
inexpensive. They are available fresh, frozen, canned and frozen on the half shell used as appetizers.
See mussels.
The famous French mussels dish is Moules à la marinière. The wholes mussels are cooked with
shallots, white wine and cream.
Moules in French, Muscheln in German, almeja in Spanish.
Myrtilus edulis

blue peas
Legume, one of the tastiest of several varieties of dried peas. They retain their shape when cooked.
Pisum sativum.

Blue Nun
Wine label of the German Liebfraumilch wine, created by Walter Sichel in the 1950's, and still produced
by the family firm H. Sichel Söhne, which is run by Peter M. F. Sichel. Well marketed. Blue Nun was the
first wine brand to advertise on American television.
The label emphasized the words and downplayed the German connection, necessary right after World
War II. The label was a departure from the traditional German wine labels in Gothic script.

Blue Mountain coffee

Famous coffee from Jamaica. The production is small and the coffee is expensive. Tia Maria liqueur is
made from the local rum and Blue Mountain coffee extracts.

Blue John
Early American slang for skimmed milk.

Blue Point
Oyster, commonly found off the coast of Long Island. The term is also used as generic term for
American oysters.

Blue Shropshire
Scottish cheese resembling Blue Cheshire.

Blue Castello
Danish cow’s milk cheese with blue veins.

Blue Wensleydale
English semi hard cow’s milk cheese from Yorkshire. The white version is more common than the Blue
Wensleydale.

blueberries/blueberry
Important berry native North America. They grow in both wild and are cultivated. The wild berries are
often called huckleberries (see there), but both names are applied loosely and vary by locations. They
grow in clusters on a bush, unlike their relative, the bilberry, native to Europe, which grows in single or
pairs of berries. Blueberry have seeds but they are so small as to be unnoticeable. Berries with crunchy
seeds are probably huckleberries.
Blueberries reaching the market are almost all cultivated and large producing states are Maine, New
Jersey and North Carolina and the Pacif. Northwest.
BLUEBERRIES CAN BE CLASSIFIED AS:
Lowbush
Highbush
Dryland
Evergreen
Mountain
Rabbiteye.

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The lowbush blueberry, vaccinium angustifolium, makes a good, cold hardy, ground cover, but it needs
acid soil, high in organic matter. The decorative, deciduous leaves turn crimson in fall. Commonly found
in Maine, its blue-gray fruits are sweet.
Blaubeere(n) in German, Heidelbeer in Austria, arándanos in Spanish, myrtille in French,
Vaccinium s.pp.

bluefin tuna
See tuna.

bluefish
Food fish and popular sport fish. Often called skipjack or skip mackerel, rather abundant in the Atlantic
ocean.
The fish has a moderately high fat content.

bluff oysters
Tiny (1½ in.) oysters from New Zealand"s South Island.

blush
Term synonymous with bloom (see there).

blush wine
Pink wine, normally served chilled. It can be made with many red wine grape varieties and the color
level depends on the length of contact of the must with the crushed grapes. Blush wine is often slightly
sweet.
Most blush wine in the US is made with Zinfandel grapes, and was created to use the large vineyards
planted with Zinfandel when the traditional Zinfandel wine was not selling well.

Blutwurst
German sausage made with pig’s blood and unsalted bacon (fatback). Since blood is very perishable,
Blutwurst was only made when a pig was killed.
It is now made year round and made as sausage to fry, or as sausage eaten cold.

bo tree
Wild fig tree found in India, sacrad to Buddhists.
Ficus religiosa.

boar
Wild male swine. Seldom served in the US, but still hunted in Belgium, parts of France and in Asia,
especially India. The boar’s head was served in medieval Europe, especially in old England, with
imposing ceremonies at Christmas. Only the younger animals are tender.
Sanglier or marcassin (for animals under 6 months) in French, Wild Schwein in German.

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bob veal
The meat of unborn calves sometimes used as human food. It is considered a delicacy in some parts of
South America.

bob white
Generic term for quail, a game bird. There is much confusion about the name and in the South,
partridge can be called bob white. Colinus virginianus.

Bobal
Spanish red wine grape variety grown extensively around Utiel-Requena.

bobotee
Hot pudding made with almonds, bread crumbs and eggs, flavored with Tabasco Sauce. It is eaten as a
meat substitute with rice.

bocconcini
Italian name for small balls of mozzarella. They are sold plain or sometimes marinated in extra-virgin
olive oil, often also with hot peppers and garlic.
The term is also sometimes used to a saltimbocca-like dish of a rolled of veal, ham, and cheese, fried
and served with tomato sauce.
Bocconcini means little mouthfuls in Italian.

Bocksbeutel
Bottle used for German wines from Franken and Baden. The German Steinwein was traditionally
shipped in these bottles. The bottle is squat, flat sided and resembles a goat’s scrotum. The bottle shape
is the same as used for Armagnac and for some Spanish and Portuguese wines.

Bockstein
Famous vineyard in the Saar region of Germany.

Bockwurst
German sausage resembling Frankfurter.

bodega
Spanish word for store, and by extension for wineries and wine storage rooms.

Bodegas Torres
Family wine company in Penédes, Spain and in Chile.

body
Wine term meaning substance. Synonyms include heavy, light, round, full. The term is also used to
describe the strength of other beverages, especially tea.
Sève in French.

boeuf
French culinary term for beef.

boeuf au gros sel

Boiled beef served with a dish of coarse salt. A popular dish in French bistros.

boeuf à la ficelle
See beef on a string.

boeuf bourguignon
Classic French beef stew made with red wine, mushroom, salt pork and small glazed onions. A popular
dish in French bistros.

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bog
Marsh or wetland where crops such as cranberries are grown.

Boggs™
American cranberry liqueur.

bogrács
Hungarian ancient, heavy iron cooking vessel, used over an open fire.

Bohemia
Province of the Czech Republic close to the Austrian border and once heavily populated by German
speakers.
Many came to Vienna to work and Austrian cooking is heavily influenced by Bohemian dishes.

Bohemian sandwich
US version of Czech cooking found in the area around West Texas. The sandwich consists of salami,
bologna, ham, and American cheese, baked inside yeast dough.

bola
Portuguese cow’s milk round cheese flattened at each end.

boiled bagpipe
Slang term for haggis, the national dish of Scotland.

boiled dressing
The term referres to home-made dressings, once popular. The thickening agent could be starch, cream
or vegetable pulp.

boilermaker
Bar slang. A straight shot of whisky, followed by beer; or beer mixed with whiskey.

Bois de vache
Cow dung used for fuel. The word is French Canadian.

bok choy/pok choi

Sweet, white stalked vegetables, good stir-fried, especially with meat. The word choy or choi is the
Chinese word for vegetable. Originally from southeast China, but grown in most sub-tropical areas now,
including southern US. Crisp, thick white stems, with wide, green, slightly peppery tasting leaves.
Many different vegetables are referred to as bok choy. Shanghai bok choy is a darker colored variety with
pale green stems and dark green leaves. Tientsen bok choy is another name for Chinese cabbage or
napa cabbage which is light green and leafy. A common ingredient in Korean kimchi. See there.
Also known as celery cabbage, mustard greens, pak choy, bok tsoi, bai tsai or pak choi.. Sometimes
referred to as Chinese cabbage although this term also refers to a leafier vegetable. See China food.
Brassica campestris var. chinensis.

bok choy tong

Cantonese/Chinese soup made with bok choy (see there).

Boletus edulis
Botanical name for a species of wild brown mushrooms. Strong flavored, and considered one of the best
mushrooms.
The mushrooms grown wild in forests and picking them is a past traditional time in some European
countries. The mushroom is not cultivated but is sold at green markets and frequently served during the
summer in restaurants.
The Italian name porcini is often used in the US. The French name is cèpe, the German name is
Steinpilz.

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bolita
Pinto-like bean, grown by early American Indians. Now being grown again in small quantities.

bolleken
Belgian beer glass, used mostly in the city Antwerp for the local DeKoninck beer.

Bologna
Italian sausage originally from the city of Bologna in Italy, and made from the best cuts of local pork. In
the US, bologna refers to an inexpensive sausage made from pork trimmings and other meats.
The proper name for the sausage is mortadella. See there.

Bologna food
Italian city in the Emilia-Romagna region, known for its fine cooking. The city is probably best known for
its large sausage called mortadella. See there. It is available insuper markets as bologna/baloney, and
has no relationship to the genuine mortadella.
The city is famous for filled pasta. In French cooking Sauce Bolognese is a meat sauce for pasta.
See Italy food for more information about Emilia-Romagna.

boloslevedos
Portuguese muffins, popular in the Azores. Similar to English muffins, but molded by hand and flatter and
larger in diameter than English muffins. Also chewier and slighter.

bolting
Term for sifting flour.

bolted corn meal

Old term for coarse corn meal that has been stone ground and sifted.

Bolzano
City in Italian Tyrol with a large German speaking population. It was part of Austria until 1918. The city
is surrounded by vineyards.

Bombay duck
Sun dried fish fillets usually deep fried and used as condiment with curry dishes. The fish is a sardine
like species called bummalao. The product is from India.
Also called bombil.

bombe
French culinary term for a dish consisting of layers, placed in a mold, and un-molded at the moment of
service. The name refers to the shape only.
The name is often used for ice cream specialities, but can be used to describe other dishes.

Bombino Bianco
Italian white wine grape, grown extensively for the production of Vermouth and for sparkling wine.

Bomvedro
Australian red grape wine variety.

117
Bon Appetit!
Musical based on Julia Child and her television show. It was named for Child"s closing line to her Public
Television show. The musical opened at the Kennedy Center in Washington, DC with Jean Stapleton
playing the part of Julia Child.

Bon Appetit
One of the oldest food magazine in the US.

Bonarda Piemontese
Italian red wine grape variety producing light, easy and fruity wines that should be drunk chilled.

Bonbon
French generic term for candies. It means “goodgood”

Bondon
French unripened cheese, soft, small and creamy.

Bondost
Swedish cheese, but also maufactured in the US.

bones
In cooking, bones are used to make stocks, which can eventually be turned into soups or sauces. In
general, bones in body parts getting less exercise are softer and more flavorful than bones that carry
much weight, and therefore must be strong. Soft bones are from the back and rib cage, harder bones
are leg bones.
There is controversy whether a stock should be made by covering bones with cold water, and then bring
it to a boil, or with hot water. Basically it does not make any difference, and stock started with hot water
will obviously come to a faster boil. Stocks should simmer and vigorous boiling will extract gelatine too
rapidly and make the stock cloudy.
The cooking time of bones varies according to size and age of animal, but prolonged cooking of any
bones will dissolve unpleasant flavors and excessive galantine.
Fish bones should not be cooked longer than 30 minutes.
Poultry bones 2 hours.
Veal bones 6 hours.
Beef bones 8 hours.
The European Common Market issued regulations concerning the sale of bones. According to
unconfirmed information in most countries bones cannot be sold any longer wholesale or retail.

bone marrow
The fatty substance inside leg bones. It is considered a delicacy by some gourmets and appeared on
menus as appetizers or as ingredient in dishes.

boneset
Herb native to the US, used by the Indians to make a somewhat bitter-tasting, medicinal tea to treat
fever.
Eupatorium perfoliatum.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

bongo bongo soup

Spinach and oyster soup from the Trader Vic menu. Trader Vic used to be a restaurant chain specializing
in Polynesian food and decor.

boniato
Sweet potato with creamy white flesh and red skin. It is somewhat drier than yams, but is used like any
other sweet potato. It is used in Hispanic cooking.
Also known as batata dulce, canote, kamote, kumara, moniato.

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bonito
Fish in the mackerel family. The dried flakes are used in dashi, the basic Japanese soups stock
ingredient. See tuna and Japan food.
Katsuo in Japanese.

bonne chauffe
French term, literally translated good distillate. It refers to the heart of the second
distillate, obtained in the process of making Cognac. It is this distillate which is then aged to become the
best Cognac product.

bonne cuisine du terroir

French regional food, which is rarely found out of its indigenous area.

bonne femme, à la
French cooking in the style of the traditional housewife, characterized by efficient use of ingredients and
use of meal - stretching items, such as dairy products and vegetables.
The term was also used in classical French cooking for a number of dishes. The best known is the Filet
de Sole Bonne Femme. It is a poached sole, covered with a cream sauce flavored with mushrooms and
chives.

Bonnes Mares
Famous vineyard in Burgundy, France. The wines are red and are considered among the best of the
Côte d’Or.

bonnet peppers
Searingly hot yellow chili peppers from Barbados.

Bonny Doon
Santa Cruz, California winery owned by Randall Grahm.

Bontemps
Emblem of a Médoc, Bordeaux wine confraternity. It is based on the shallow wooden bowl to beat egg
whites to clarify (fine) wine.

Boontling
Local dialect of the upper Anderson Valley of California. It consists of a vocabulary of 1000 or so words
interspersed with English.
FOOD AND BEVERAGE WORDS AND PHRASES INCLUDE:
bahl hornin - good drinking
dom gormin tidrick - a picnic or fried chicken feast.
loweezies - soda biscuits, named for Louisa who made excellent ones.
skee - whiskey.
zeeze - coffee.

Boordy
Small vineyard near Baltimore, Maryland founded by Phiip and Jocelyn Wagner as a hobby as an
experimental station to work with Franco-American hybrid wines.

boova shenkel
Pennsylvania Dutch beef stew and potato dumpling dish.
The name means "boy"s legs".

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booya
Bohemian hearty stew, also found where Bohemians settled in America, such as in Minnesota. A mixture
of meats, such as beef, oxtails and chicken and vegetables such as onions, carrots, navy beans and/or
green beans, celery, potatoes, and mushrooms.

boquerones
Spanish anchovies. Boquerones en vinagre are marinated anchovies and popular as a tapas snack.

borache
Italian ceramic flask.

borage
Annual plant native to the Middle east of the family boraginaceae. The fuzzy gray-green leaves have a
cucumber-like taste, similar to burnet. The leaves are used in fruit cups, punches, tisane, salads, and as
garnishes. The British believe borage will cheer the heart and improve the disposition, they sometimes
quote the phrase "Borage for courage".
High in calcium and potassium the whole plant can be used for medicinal purposesas an anti-
inflammatory or as a diuretic. Historically, it has been thought to dispel melancholy. In fact, Pliny named
the plant Euphrosinum, believing it to produce a feeling of well being. The plant is also thought to be the
Nepenthe described by Homer, which when mixed with wine brought on forgetfulness. Borage is
esteemed by the French for curing colds and fever.
Borage is cultivated from seeds and will bloom in summer and early Fall. Its deep blue, star-like flowers,
also known as calendula petals, have a faintly sweet and cucumber-like taste. The flowers are edible in
themselves.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Borago officinalis.

boraginaceae
Botanical name for a family of herbs which includes borage and comfrey.

Bordeaux
A city and region in South-West France famous for wine. It combine perfect climate, soil condition and
location on a river which made shipping by boat possible.
One of the reasons for Bordeaux’s success is in blending. Cabernet Sauvignon is the famous grape, but
this is balanced by the use of much Merlot, some Cabernet Franc, and small quantities of Petit Verdot
and Malbec. The wines of the western part of Bordeaux, specifically those of the Medoc and Graves
regions are Cabernet Sauvignon-based. Those of the more easterly regions of St.-Emilion and Pomerol
are Merlot-based. There are 61 classified estates, and about 25,000 small estates, called Château in
Bordeaux.
Red Bordeaux wine is known as Claret in Great Britain, referring to its "clear red" color.
Bordeaux regions include the major areas of Margaux, Medoc, Graves, Saint-Emilion, Pomerol, and
Sauternes and Barsac. Some of the lesser known areas are- Bourg, Blaye, Fronsac, Graves de Vayres,
Côtes-de-Castillon, Sainte-Foy, Sainte-Croix-du-Mont, Loupiac, Saint-Macaire.
Most Bordeaux wines are red, but south of Bordeaux is the Sauternes region famous for white sweet
wines. Some dry white wines are also produced.

Bordeaux classification
In 1855, the wines of Bordeaux were classified by quality. It started with the desire of Napoleon Jerome,
cousin of Emperor Napoleon III, to present the best products of France as a reply to the 1851 London
exhibition.
It took a while to get the different fractions of the wine trade to agree on a general classification of their
wines. Eventually, after much haggling, a classification was established. It has changed little over the
years. FIRST GROWTH:
Château Lafite Rotschild
Château Haut - Brion
Château La Tour

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Château Margaux
Château Mouton - Rotschild was added in 1973.
There are four more classifications, and it is impossible to judge quality, because styles and wine makers
change. The five top Châteaux are recognized as still being the best.
Château Petrus, considered one of the best wine in Bordeaux is not included because it was not yet
recognized in 1855. It is so well regarded, that it is not necessary to include it in the official classification.

Bordeaux mixture
Wine making term referring to a copper sulphate based fungicide which combats mildew and oidium, and
permitted in biodynamic grape growing.

Bordelaise sauce
French brown meat sauce made with red wine and originally garnished with marrow. Named for the city
of Bordeaux.

Borden, Gail
Inventor of the condensed milk in 1856. Borden was a restless inventor without formal schooling. He
observed that milk can easily spoil or carry disease bacteria. Efforts to condense milk by boiling over an
open fire failed because the milk would burn and discolor. Borden used a vacuum devise he had seen at
the Shakers in New York and used as heat coil to heat the milk gently. He would only buy milk from
farmers who adhered to the strict sanitary standards he developed.
During the civil war the federal government ordered condensed milk as a filed ration and Borden became
rich and famous.
The Borden family of companies sells industrial chemicals, consumer adhesives
housewares and licenses other companies to sell dairy products under the Borden name. The combined
sales in 1999 were almost 3 billion Dollars.

bordure
French culinary term for border. It was fashionable to surround food platters with borders. Borders can
be made with noodle dough, bread dough, mashed potatoes, mousse, and other foods.

borek/bourek
Turkish, Greek and Armenian cigar-shaped food, made often with thin crepes, or with filo (phyllo) dough,
filled with a meat or cheese mixture, baked or fried untill crisp. The cheese filled pastries are so
common, that they are sold from street carts. Boureks can be served as hors d’oeuvres.
Also spelled buerrek, börek.

borekale/borecole
Another name for curly kale. See there.

Borelli
Italian cheese made with buffalo milk.

Borlotto/borlotti beans
Italian bean variety, pinkish with red speckles, usually sold dry. They are used in stews and salads.
Also known as Saglia beans.
Phaseolus vulgaris.

borodino/borodinsky
Russian dense, slightly sweet wheat and rye bread, lightly flavored with coriander.

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borracho
Spanish word for drunkard.

borsch/borscht
Russian/Eastern European soup made with meats, such as beef or duckling, cabbage, beets and other
vegetables. It can be a substantial dish. In the US, borscht is a red beet soup and is popular hot or cold
in Jewish cooking. It is available in jars with and without meat and is often served with sour cream.
Fine restaurants serve strained borscht.
Polish borscht is called barszcz. Borschok is the menu term for strained borscht.

boruga
Caribbean, flavored yogurt drink. Boruga Capellan is a Dominican Republic brand.

Bosson Macéré
French goat’s milk cheese steeped in wine or brandy.

Boston baked beans

White (Navy) beans baked with molasses, and sometimes with fatty pork. The beans are slowly baked in
the oven. Baking beans has a long tradition in various cultures. Some religions, including the Puritans
who settled in Boston, forbid making fire on Sabbath, so the food was left in a hot oven overnight to
cook. In other cultures, beans were baked to conserve fire wood by utilizing the lingering heat in ovens.

Boston brown bread

Bread made with molasses. During Colonial times, the flour was often a blend of graham flour and rye
flour.

Boston butt
Meat term for pork shoulder blade roast. Meat Buyers Guide # 406.

Boston clam chowder

Clam chowder made with clams, potatoes, fatback milk and cream. It is considered the original clam
chowder.

Boston coffee
Coffee with cream and sugar. It is made by first putting the cream and sugar in the cup and pouring hot
coffee in on top. Why it is named Boston is anyone"s guess.

Boston, cookie history

In the late 1800's, a suburban Boston bakery developed several new cookie recipes and named them for
nearby towns and landmarks. There were the Brighton, the Cambridge Salt, the Melrose, and, the most
famous one of all, the Fig Newton.

Boston cracker
Thin, slightly sweet crackers often served with cheese. The name originated at the beginning of the 19th
century.

Boston cream pie

Boston cream pie is not a traditional pie. It is made with a sponge cake batter baked in a pie plate, split
and filled with custard and glazed with chocolate icing. The confection goes back to Colonial times, and
was also called Pudding Pie.

Boston lettuce
Head lettuce with crisp but delicate leaves, also called butter head lettuce. Related to Bibb lettuce, but
Bibb is somewhat crunchier in texture.

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Boston red, white and blue
Traditional feast enjoyed on the Fourth of July. It consists of red salmon, white potatoes and blueberry
pie.

Boston Tea Party

A 1773 uprising to protest the import duty on tea, the most popular beverage of the time. Chests of tea
were dumped into the Boston harbor by colonists disguised as Indians. Similar protests occurred a year
later in New York and Annapolis.

bota
Spanish wine pouch made of leather. It takes considerable practice to drink directly from the bota as the
wine tends to squirt all over.

botanically perfect
Vegetable grower’s term meaning self-pollinating.

botaria
The Latin word for wine vessel and the origin of the word butt meaning a wine cask, and buttery (see
there), a place where wine casks are stored.

botoko plum
Tiny, marble-sized, plum-shaped fruit of Indian origin, though it is also found in tropical Africa, also
popular in the West Indies. The fruits are named for its physical resemblance to plums but are not
related. The botanical name for plums is Prunus salicina.
Also known as governor plum.
Lacourtia indica.

botrytis cinera
Noble rot, a beneficial mold, which infects certain grape varieties in specific geographic location. It needs
moisture to flourish. Botrytis if found in the Sauternes region of France, in Germany, and in parts of
California. Wines made with botrytis infected grapes are very sweet because botrytis reduces the
quantity of water in the grapes and therefore increases the sugar and flavor.
Edelfäule in German, purriture noble in French.

bottarga/botargo
Italian/Sardinian salted, pressed and dried fish roe, often from mullet, tuna, cod and other fish. It is
grated over fish and pasta dishes.
The Japanese name is Karasimi.

bottle age
Wine term referring to the aging and development of wine after it has been bottled. Some wines take
many years to mature in the bottles.
Fortified wines and distilled liquors do not age in the bottle.

bottle gourd
Another name for the doodhi (see there) gourd, so called because the gourd can be dried and scooped
out and used as a container, as well as eaten.
Lagenaria siceraria.

bottle shop
Regional term used in New England and Australia for liquor store.

bottle sizes
CHAMPAGNE:
Split = 6.4 oz (0.187 l)
Half Bottle = 12.8 oz (0.375 l)

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Fifth = 25.6 oz (0.75 l)
Magnum = 2 Fifths 51.2 oz (1.5 l)
Double Magnum = 4 Fifths 102.4 oz
Rehoboam = 6 Fifths 153.6 oz (4.5 l)
Jeroboam = same as double Magnum
Salmanazar = 12 Fifths 307 oz (9 l)
Balthazar = 16 Fifths 409 oz (12 l)
Nebuchadnezzar = 20 Fifths 512 oz (15 l)
Sovereign = 34.6 Fifths 885.7 oz (26 l)
BOTTLE SIZE HISTORY:
The large bottles were originally blown by hand and were so dangerous to make, and handle, that
production of the three largest sizes was halted early in the 20th century. The slightest imperfection in
the glass could cause the Champagne bottle to explode. In 1987, the Societe St.Gobain glassworks in
France developed a safer method of producing these bottles, Nebuchadnezzars and Balthazars, were
reintroduced. The glass is more than 1/2 inch thick, a special sand as ingredients is used, and the
maufacture combines machine and hand processes. The Sovereign is seldom produced because it is so
difficult to handle that it must be served from a cradle.
The magnum is considered the ideal size by Champagne producers. Most fill the large size bottles by
fermenting the wine in magnums and transferring the finished Champagne into the larger size bottles.
It is not known why the large bottles were given Biblical names; perhaps the names were chosen for the
glory and eminence which they suggest. Nebuchadnezzar was a king of Babylon, Balthazar was one of
the Three Wise Men, Salmanazar and Jeroboam were Old Testament kings, Methuselah was a patriarch
who supposedly lived for 969 years, and Rehoboam was a Hebrew king.

bottle sizes, liquor

LIQUOR BOTTLE SIZES:
1/2 Pint 8 fl oz (0.235 l)
Pint 16 fl oz (0.47 l)
Fifth 25.6 fl oz (0.75 l)
Quart 32 fl oz (0.94 l)
Liter 34.1 fl oz (1.0 l)
1/2 gal 64 fl oz (1.9 l)
bottle sizes, wine
WINE BOTTLE SIZES:
Half bottle 12.8 fl oz 0.375 l
Half liter 16.6 fl oz
Fifth 25.6 fl oz 0.750 l, the common bottle size.
Liter 33.3 fl oz 1.00 l
1 1/2 liter 50.7 fl oz 1.5 l
Half gallon 64 fl oz 1.88 l
Gallon 128 fl oz 3.76 l
Magnum 2 Fifths 51.2 oz (1.5 l)
Double magnum 4 Fifths 102.4 oz (3 l)
Jeroboam 6 Fifths 153.6 oz (4.5 l).
Imperial 8 Fifths 204.8 oz (6 l)
The most common wine bottle size is 25.6 fl oz 0.750 l.

bottled water
Water sold in bottles for human consumption. The water can be destilled or filtered plain water, mineral
still water or artificially or naturally carbonated water. Bottled water is purchased in huge amounts out of
fear that tap water is not wholesome. The sale of bottled water in restaurants became fashionable as an
alcohol substitute.

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bottom round
Meat term normally used for beef, occasionally for veal. The muscel is the located in the leg and
consists of the outside round and the eye round. The meat is though and requires braising. The eye
round is slightly dryer than the outside round.
Meat Buyers Guide # 170.
Also known as gooseneck round. Fricandeau in French.

botulism
Life threatening food poisoning, brought on by the clostridium botulinum bacteria. This harmful toxin
breeds in improperly prepared canned or packaged foods. The bacteria multiplies without oxygen.

bouché
French wine term meaning closed at the mount or bottled, usually the better wine in the house.

bouchée(s)
French bite-size appetizers, in most cases tiny patty shell pastries stuffed with a tangy filling.

Boucheron
French goat cheese. Snow white, with a subtle tang, creamy and piquant when fresh, and only mildly
acidic. When boucheron ages, it grays around the edges, turns chalky dry, and becomes unpleasantly
acidic or bitter. Sometimes boucheron is flavored with herbs.

bouchonné
French wine term for corky, spoiled wine caused by a leaking cork.

Boudanne
French cheese made with cow’s milk.

boudin
A New Orleans specialty, spicy pork and herb sausage, often including onions and rice.
The classical definition of boudin is a sausage made with blood.

boudin blanc
French sausage usually made from veal. Literally translated it means white sausage. The German
version is Weiss Brat Wurst.

boudin blanc au raisins

White sausage stewed with raisins.. A popular Belgian dish.

boudin de Liege
Belgian specialty of the city of Liege. A savory, herb-scented sausage.

boudin noir
French term blood sausage. Literally translated it means black sausage, which refers to the dark
appearance. A popular dish in French bistros. Also popular in Belgium.

Bouillabaisse
French Provençale fish stew. Famous regional dish, which found its way into elegant restaurants. There
is endless debate over what constitutes authentic bouillabaisse. The debate focusses on the fish
varieties, such as the Mediterranean fish rascasse and grondin, whether bouillabaisse it can contain
lobsters, mussels or clams; how long to cook it; and whether it should be served with aioli or rouille.
Bouillabaisse should contain at least three kinds of fish for contrast of texture and flavor. Stock can be
enriched with fish bones. The flavor ingredients are garlic, dry white wine, saffron, fennel and tomato.
Garlic croutons are the normal accompaniment.
Cioppino is the San Francisco version of bouillabaisse.

bouillon

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Clear broth. The name comes from the French word "to boil". Bouillon is most often made as by-product
when beef and beef bones are boiled. Vegetables and spices areused as additional flavor ingredient. In
French cuisine, beef bouillon is the basic beef stock, which is often made into consommé, which is
enriched and clarified beef broth.
The term bouillon can also be used correctly for stock made with vegetables or bones form other
animals.

bouillon cubes
Meat and vegetable extracts, often based on soy beans, with high salt content. They have negligible
nutritional value.

boula boula
Soup, a blend of equal amounts green pea soup and turtle soup, served in cup, topped with whipped
cream, and browned under the salamander. Boula boula was a staple in elegant restaurants up to the
1960's, when the sale of turtle products was prohibited.

boulangère, à la
French culinary term, literally translated in the style of the baker’s wife. When cooking fuel was rare and
expensive, women brought casserole dishes the baker to cook them with the residual heat of the bake
oven. The baker’s wife watched over them, and collected a small fee.
Dishes à la boulangère were always cooked with vegetables, most often potatoes and onions. In culinary
terms it is a dish which had been baked or cooked very slowly.

Boulette d’Avesnes
Cone shaped sour milk cheese from France flavored with herbs and spices.

bounce
Colonial alcoholic beverage made with rum, sugar and fresh fruits. It is not clear whether the fruits were
eaten or not.

bounce berry
Other name for cranberries. See there.

bouquet
Wine term referring to the more complex smells of a developed mature wine.

bouquet garni
French culinary term for a vegetable and herb bundle, consisting of carrots, leeks, onion, bay leaf,
parsley leaves and stems, and thyme, used to flavor soups, sauces and marinades.
It is tied into a bundle or wrapped in cheese cloth for easy removal. The composition of bouquet garni
can vary depending on use.

Bourbon
American corn whiskey, made in Bourbon County, Kentucky, where Bourbon Whisky is made since 1789
and is one of the major products of Kentucky. The county itself is dry. Bourbon must be aged at least 2
years in new charred oak barrels..
Bourbon was invented reputedly by Elijah Craig, a Baptist preacher in Bourbon County. At that time
Bourbon County was part of Virginia and thus Virginians can argue that Bourbon Whiskey was created in
Virginia.
THE BASIC STEPS IN MAKING BOURBON WHISKEY:
Cooking milled corn with water and some rye.
Mashing by adding barley malt to the cooled mixture. An enzyme is released from the barley mash that
converts the grain starch into complex sugars.
Fermentation is induced by adding yeast. The yeasts are carefully cultivated and vary from brand to
brand. Often mash from the previous batch is added. This step is called sour-mash.
Distilling the strained mash in steam heated column stills. The liquid is normally distilled twice.
Aging the clear liquid in charred oak barrels for at least two years, and longer for finer qualities.

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Bottling the product. It will not change once bottled.
Southern Comfort is a bourbon-based liqueur.

Bourbon balls
Candy specialty from Kentucky.

Bourbon vanilla
After vanilla was discovered in Mexico, cuttings were taken to the French ruled island of Réunion, which
was then named Ile de Bourbon, after the French royal family. The vanilla is marketed as Bourbon
vanilla. See vanilla.

Bourboulenc
Wine grape grown in the Rhône Valley and used in Châteauneuf-du-Pape, et al.

bourdaloue
French fruit tarte, served hot. The bottom of a tart mold is lined with sugar dough, pre-baked, and
covered with pastry cream, and sprinkled with crushed macaroons. Poached fruits, such as apricots or
pears are placed on top, covered again with pastry cream, sprinkled with macaroons and sugar, and
browned in the oven.

Bourg
Wine area in northeastern Bordeaux. Some reasonably good red wines are produced.

Bourgain
French cheese of the Neufchâtel (cream cheese) type. The cheese is consumed fresh.

Bourgeois(e)
French term for burgher. It is used as wine term to describe wine of acceptable quality and is also used
for simple, wholesome meals.

Bourgogne
French spelling for Burgundy.

Bourgueil
A wine growing town in the Touraine area of the Loire.

Bourguignonne, à la
French menu term referring to dishes cooked with red Burgundy wine. The typical garnish consists of
pearl onions, mushrooms, bacon strips and croutons.

bourride
French/Provençal fish soup customarily served with aïoli. See there.

Boursault
French soft triple crème cheese.

Boursin
French soft triple crème cheese.

boutique
Term loosely applied to small wineries. For some the size is a virtue and they market their wines as
special products with limited supply.

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Bouvier
Austrian white wine grape.

bower actinidia
Woody vine with red petioled leaves and grape sized kiwi-like fruit, with smooth tender edible skins.
Related to the kiwi.
Actinidia arguta.

bowfin
Fresh water food fish harvested in the Great Lakes and in rivers and marches. The meat is soft and
pasty, but delicious smoked.

Bowle
German wine punch often made with champagne and still white wine, diced fruits and herbs.
Mai Bowle is flavored with woodruff, Waldmeister in German.

bowles mint
Herb in the mint family.
Mentha villosa alopecuroides.

bowtie noodles
Dried pasta in the shape of bow ties. Used in varnishkes, a mixture of buckwheat and pasta popular in
Jewish cooking.

Boxbeutel
Other spelling for the Bocksbeutel bottle. See there.

Box cheese
There are two types of cheese made under this name, a rather firm cheese, resembling brick cheese,
and a soft cheese, called in German Schachtelkäse.

boxty
Irish term for mashed and shredded potato cakes. Little girls are admonished in a rhyme:
Boxty on the griddle, boxty in the pan,
If you can’t make boxty, you’ll never get your man.

boysenberry(ies)
Boysenberries are members of the blackberry family. They are large, deep purple and sweet berries but
with a waxier appearance. They are actually a hybrid of various types of blackberries and raspberries
created in California 1923 when Rudolph Boysen crossed raspberries and blackberries.
The berries look like raspberries, but are twice the size. The darker they are the sweeter the flavor.
Rubus ursinus.

bozzoli
Italian pasta shape resembling cocoons.

Bra
Italian cheese from the village of the same name in Piedmont. Hard white cheese, the loaves weigh
about 12 lb.

Brabant food
Province of northern Belgium in which the capital Brussels is located. The capital is bi-ligual to reflect the
two languages of the country, French and Dutch, and its cooking is also representative of Belgium as a
whole.
Chicken is so popular that the people are nicknamed Kiekefretters or chicken-eaters. Folklore tells of a
battle once lost because the locals were too involved in dining on chicken. The overall style of cooking is

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basically rich, using lots of cream or crème fraiche. Plenty alcoholic beverages, such as wine, beer,
brandy, and other eau de vies are used in cooking. Most Belgian beer is brewed in this region.
Sorrel is one of the main local herbs. The local cheese is called Fromage de Bruxelles.
Desserts and confections include an almond cookie pain d’amande.
REGIONAL DISHES:
Asperges à la flamande - asparagus with boiled egg and sliced ham
Brussels sprouts
Carbonade à la bière - beef in dark ale
Croquettes bruxelloise - potato and herring croquettes
Gateau de Bruxelles
Lapin aux pruneaux - rabbit with prunes
Lotte à l’oseille - monkfish with sorrel
Moules - mussels in various preparations
Omelette Bruxelloise - eggs with herring
Potage Brabancon - vegetable and ale soup
Poularde Bruxelloise
Poulet à la Brabanconne - chicken baked with endives
Praline - chocolates

Bracchi’s
Italian-style cafes in Wales/England, named for the first proprietors of such an establishment, the Bracchi
brothers who emigrated to the Welsh coal country from the Po valley in the 1890's. Popular eating
establishments in Wales.

brace
Old menu term for two wild birds served together, such as a brace of pheasants.

braciola
Italian generic word for chop or cutlet. The term usually refers to pork, beef or veal, but may also refer to
lamb. It does not indicate a special preparation.
In Sicily, braciola of swordfish is a thin cutlet stuffed with minced fish, breadcrumbs and cheese, rolled
and baked.

braciolette/braciolone
Italian word, derived from the word braciola meaning chop or cutlet. The term refers to thin cutlets of
meat stuffed and rolled.

bracken
British fern, the fleshy roots can be eaten, though it may contain small amounts of toxin, which could
cause discomfort.
See fiddle head ferns.

Bradenham ham
English dry cured ham from Chippenham. The skin is black because the ham is soaked in molasses.

Brae Beef
Brand name for beef, named for the Stamford, Connecticut farmer who developed it. Fed on grain and
also sweet potatoes, beer, and garlic in a pesticide free environment. Lower in fat and higher in protein
than most other beef.

Brahma
The largest domestic hen.

Brahman
American cattle breed founded on cattle imported from India as early as 1849. The cattle thrives in hot,
humid weather. It is easily identified by the grey color and the large hump over the shoulders.
Also known as Zebu or Brahma.

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brains
Calf and Lamb brains used to be popular menu choices, but are now difficult to get because they are
very perishable.
The brains must be soaked overnight in cold water, and than in like warm water. The delicate skin and
blood vessels can then be carefully removed, best while still in water.
For most preparations the brains are poached in acidic water for a few minutes, and are then stored in
the poaching liquid. The will firm up. The poached brains are most likely served with brown butter and
capers or other suitable garnish.
The raw brains can also be chopped and sauteed, served over toast or with scrambled eggs called Hirn
mit Ei in German.
Cervelle in French, Hirn in German.

braise
Cooking term for moist cooking with spices, seasoning vegetables, and small amount of aromatic liquid.
The resulting braising liquid is used to make the correspondingsauce. Braising is the preferred cooking
method for moist cooking tougher cuts of meat, but also of vegetables. The French term is braiser.

braisière
French term for a heavy oval or rectangular cooking pot with tightly fitting lid.

brambleberries
Wild berries related to blackberries.

Bramley’s Seedling
Large, slightly flattened, often lopsided apple variety. The fairly thick skin is usually green, though it
sometimes turns yellow. With its sharp taste and somewhat hard white flesh, it is an excellent cooking
apple. Developed in England in the 19th century and named for the Englishman for whom it is named.

bran
The outer layer of any cereal, partly ground. The term bran usually refers to wheat bran, the most
common type, but there is also oat bran and corn bran and others. The bran is separated in the milling
process. There is fine and coarse bran.
Most bran is used as animal feed, but it is propagated as laxative and as ingredient in baking.

Brane Cantenac, Château

Red wine from the Haut-Médoc region of Bordeaux .

Brancellao
White wine grape native to Galicia in the northwest corner of Spain. Other Gallician grapes include the
prized Albariño, Caiñó, Espadeiro, Loureiro, Torrontes, Treixadura.

Brand
German beer marinated cheese.

brandade, brandade de morue

French salted cod puree flavored with garlic and olive oil. The dish is popular in Southern France.
Mashed potatoes are often blended into the brandade.
The dish is also known in Louisiana.

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Brandon puff
Yeast muffin, probably from South Carolina.

brandy
Generic name for distilled wine or fermented fruit mash. The word is from the Dutch word "brandewijn"
meaning burnt wine. It was discovered that distillation will considerablereduce the volume of a
fermented liquid, and make therefore shipping easier.
The most famous brandy made from wine is Cognac, made in a region of France with the same name.
Only brandy distilled there can be called Cognac. See Cognac. Brandy distilled from wine is also made
in many countries and major brands are listed below.
Quality and flavor differences are dependent on the type and quality of the basic wine or fermented fruits
mash, and on the distillation process. Better brandies are double distilled. Brandies made from wine are
always aged, and aging process is an important contributor to quality.
Brandies distilled from wine are almost always blends of different products and it is rare to find a vintage
brandy. Brandy made from wine is normally aged in wooden casks to develop a smooth flavor, to soften
and blend aromas and to enhance the color. Caramel is sometimes added either to deepen the color or
to compensate for a short aging period in wood. In Spain, reduced unfermented grape juice is added to
give color and flavor. French brandies tend to be the driest and lightest, most delicate in flavor.
Brandies made with fruit or berry mash are not aged in wood and are white and clear, except apple
brandy which can be light brown.
Eau de vie is a generic term for fruit brandies. It takes about 70 lb fruit to produce 1 liter brandy. Grappa
and marc are grape brandies made with wine byproducts.
The most famous brandies made from wine are Armagnac and Cognac. Metaxa is a well known Greek
brand, Asbach Uralt is a famous German brand. See under their names.
Fruit brandies include Apple Jack and Calvados when made in Calvados, France, Kirsch (cherry),
Framboise (raspberry), Poire (pear) and Slivovitz (plum). See under their names. Brandies from many
other fruits and fruit mixtures are produced.
Switzerland, Alsace in France and Schwarzwald in Germany are famous for their fruit brandies. Orujo is
Spanish unaged brandy.
See distillation, rum.

Brandy Alexander
Cocktail, mixture of brandy, creme de cacao, and cream. It made its first appearance between 1925 and
1930. Its sweetness and richness disguise its potency.

brandy butter
English hard sauce made with unsalted butter, confectioner’s sugar and brandy. It is served on plum
pudding and other steamed desserts.

brandy snaps
Cookies, often rolled into cones.

Brandteig
German term for puff paste, pâte à chou in French. See there.

branzino
Italian/ Lombardy name for sea bass which is also known as spigola in other parts of Italy. The
Mediterranean sea bass has a sweeter taste than the fish caught off American waters.

Braquet/Brachetto
Italian red wine grape variety grown in Piedmont, but probably of French origin.

Bras d’or
Oyster from Cape Breton, Nova Scotia, flat body.

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Brasenose Ale
English university drink served traditionally on Shrove Thursday at Brasenose College, Oxford. It
consisted of warmed ale with baked apples floating around.

brasserie
French term for brewery and used to describe a reasonably priced restaurant always serving beer. It is
usually open from late morning until late at night, and the food ranges from snacks to full meals.
A Brasserie was located in the Seagram’s building in New York City and was operated by Restaurant
Associates. It became an instant success. It re-opened Fall 1999.

Bratkäse
Swiss/German. Cheese from the Alpine regions of central Switzerland. The traditional way of serving is
to cut the cheese into finger-size portions, and grill it on skewers. The cheese is related to the Raclette
(see there).

Bratwurst
German name for a sausage made of pork or veal. The sausage must be grilled or pan fried. The word
brat(en) actually means roast.

Brauneberg
Famous wine village on the Moselle River in Germany.

brawn
English term for pork head cheese.

brayan
Grape tomatoes. Also known as Baby Roma Tomatoes.

Brazil food
Huge country with many regional dishes. The Brazilian national dish is feijoada, a bean and meat stew.
See there. Churrascaria is a restaurant specializing in grilled meats,brought to the tables on skewers.
See there. The city Belém at the mouth of the Amazonas river is famous for seafood.
Concentrated Green Spice is basic to all Brazilian cooking. It is a mixture a hot peppers, salt, oil, garlic
and parsley. Coconut is frequently used in many dishes.
Dende oil is a palm oil with a unique, concentrated flavor. See there. Rice is an important staple. See
there. Manioc starch starch is much used. See there. The most unique cooking is in Bahia. See there.
DISHES INCLUDE:
Bacalhau al forno - baked codfish.
Bob de Camarão - shrimp and coconut dish from Northeast Brazil.
Churrasco - variety of grilled meats served from skewers. See there.
Costela de boi - beef short ribs.
Couve - stir fried collard greens.
Cozido - stew made with different meats
Cupim - ox neck.
Fritadas de Camarão e Palmitos - casserole with shrimp and hearts of palm.
Lombo ã Mineira - pork loin stuffed with hard boiled eggs.
Paçoca de Carne sêca - jerked beef hash.
Palmito - palm hearts.
Picadinho - meat sauce.
Sopa de Feijão preto - black bean soup.
Vatapa - shrimp stew made with dried and fresh shrimp and dende oil.
See Brazil nuts. Tropical fruits and vegetables are listed under their names. See Rainforest Crunch.

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Brazil beverages
Brazil is the largest grower of coffee beans. In Brazil, the coffee is served in demi-tasse cups, thick, and
very sweet called Cafezinho. See coffee.
Beer is produced in many states, among Brazilian beers is Xingu Black Beer.
Cachaça is a strong brandy based on distilled sugar cane. It is the universal alcohol distilled from sugar
cane but does not taste like rum.
Batida - cocktail made with fruit juices and cach ca. The batida is named after the fruit juice used, such
as Maracujã batida, made with maracujã juice.
Bossa Nova - cocktail made with cach ca and sweet Vermouth.
Caipirinha - drink made with lime, crushed ice and cachaça.
Guaraná - soft drink. See there.
Maté - see there.
Quent o - hot drink made with sugar, lemons, cinnamon and cach ca.
Brazil grows a considerable amount of wine, mostly white, in the mountainous southern part of the
country. The wine industry was established by German and Italian settlers and wine labels often
resemble European labels.

Brazilian cherry
Aromatic fruit growing a shrubs in sub tropical climate. Named Brazilian cherry because it was first
discovered by the Portuguese in South America, and cherry for its physical resemblance to the cherry
while still on the bush, but is not botanically related.
Also known as pitanga, cayenne cherry, or Surinam cherry. Eugenia uniflora.

Brazilian guava
Another name for feijoa. See there.
Also known as pineapple guava or guavasteen in the West Indies.
Feijoa sellowiana.

Brazil nuts
The seeds of a large tree native to South America. The trees are growing wild, Brazil is the largest
producer, but they are also harvested in Venezuela, Peru, and Ecuador.
The seeds grow four to six pound pods and hit the ground with such force that they can kill a man or
animal. The pods have a very hard shell and contain between 10 to 25 nuts. The nuts are hard to crack.
Gathering Brazil nuts was intertwined with collecting latex from wild rubber trees in the forest. The latex
was collected during the summer, and the nuts ripened in the winter and provided a different source of
income. Latex is no longer collected from wild growing trees.
Brazil nuts are firm but tender in texture and are high in fat. They are consumed raw, but also salted and
roasted.
Also known as para nuts.
Berthollethia excelsa.

bread
Staple food in many cultures, made with ground grain and water, and in most cases with a leaving agent,
such as yeast or baking soda. Bread has been made since antiquity.
In ancien Greece numerous bread varieties were known, made with different flour combinations, and in
Rome public bakeries existed, often operated by Greeks.
Bread making developed in climates which allowed the use of yeast. In very hot, tropical climates yeast
dough would develop too quickly and spoil, and unleavened bread, such as Matzo, Tortillas, Arepas,
chapati and many other bread substitutes were developed.
Oven bread baking requires a relatively large amount of fuel, and many cultures developed griddle
baked bread.
In Asian countries rice became the preferred grain, and it does not lend itself to bread making because it
lacks gluten, which gives elasticity and body to dough. There was also a scarcity of fire wood, and
cooking developed around the most efficient use of fuel, such as stir frying. However,
experimenting with local ingredients produces limitless varieties of breads made with potatoes and other
roots, chestnuts and other nuts, beans, and all imaginable cereal flours.
The most important bread varieties are listed under their names.

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bread crumbs
Ground bread used for many culinary applications. There are basically two major varieties:
Dried bread crumbs - made with dried wheat rolls, used for breading. Seasoned crumbs are available for
commercoial and domestic use.
Fresh bread crumbs - made by pressing fresh white bread through a sieve. A food chopper is usually
used.

bread dumplings
Center European starch accompaniment to stews and roasts, made with stale bread, milk, egg, flour and
seasonings.
Small dumplings are also made as soup garnish.
Knödel in German, knedliky in Czech.

bread nut
The seed of a large tree native to tropical America. It has the flavor of hazelnuts and can be eaten raw,
but is more likely roasted or boiled.
Bread nuts are popular in Jamaica.
Brosimum Alicastrum.

bread pudding/bread and butter pudding

Dessert with long history in many cultures. Stale bread or cake baked with a sweet egg custard.

bread sauce
Sauce of English origin, consisting of milk and white stock, seasoned with cloves and onions, and
thickened with white bread crumbs. It is traditionally served with game birds.
The bland sauce was intended to balance the flavor of aged game meat. It is seldom served today.

breadfruit
Large roundish fruit, belonging to the same family as figs. There are seedless and seeded Bread Fruit
varieties. The unripe fruit has a slightly unpleasant aroma, which disappears when the fruit is ripe. It is a
large, heavy fruit, 8 inches or more in diameter. The thick rind had a mosaic like pattern, yellow when
young, and it ripens to light green or brown color. Breadfruit is starchy and eaten as a vegetable. It is a
good substitute for bread but is low in protein, but also low in fat. It is a good source of vitamins and
trace elements, but not of vitamin A.
Breadfruit is originally from the South Pacific and was brought to the West Indies from Tahiti by Captain
Bligh. The shipment is reputed to have been the cause of the famous mutiny on the Bounty, because the
precious little water on the ship was used to keep the seedlings moist and was denied to the sailors.
Breadfruit is related to the jack fruit, Artocarpus heterophyllus, and is classified as a fruit but must be
cooked. It is usually eaten roasted in the Pacific, and boiled in the West Indies. The seeds can be
cooked and eaten, but the best varieties are thought to be those without seeds.
Poipoi is fermented breadfruit mash popular on the Marquesas islands.
Artocarpus communis, artocarpus incisia.

breakfast sausages
Small sausages usually made with pork and filler, the standard sizes are 16 per pound or two oz patties.
Bangers in England and Ireland, Chipolata in French.

bream
Freshwater food fish in the carp family. Abrimis brama, spp.
bream
Ocean food fish family appearing under many names on the market.
Also known as sea bream, porgy, scup.
Daurade in French.
Archosargus rhomboidalis.

breast

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Juicy meat cut which requires boiling, roasting or braising. The cut can be fatty and is obviously very
bony.
In French cooking pieces of veal breasts are braised and served as tendron de veau.
Lamb breast can be boiled, boned and pressed. The chilled the pieces can be rolled in mustard and
bread crumbs and slowly grilled.
Stuffed veal breast was a popular, albeit labor intensive Austrian luncheon dish.

breathing
Wine term describing the oxidation which sets in as soon wine is poured in a glass or a decanter. Some
wines improve by breathing and the wine glasses expose a large surface of the wine to air. Some wines
are decanted, or poured from the bottle into a glass flask to aerate the wine and to remove sediments.
However, too much exposure to air,especially of older wines can make them loose much of delicate
aroma.
Much fuss is made about when to open older wines, but the surface of the wine exposed to air when the
cork is removed is so small that it make little difference when the wine is opened.

Breaux Bridge
Town in Louisiana's Atchafalaya Basin, the world's largest freshwater swamp. Breaux Bridge is the official
crawfish capital of the world.

Brebis de Gabas
Ewe's milk cheese from the French Pyrenees.

Breidecker
New Zealand white wine grape variety.

Brenten
German cookies, also known as Bethmännchen. Almond cookies flavored with rosewater or rum,
especially popular at Christmas time.

Brenza/Bryndza
Hungarian and Balkan goat cheese. The cheese is soft and buttery and is used to make the cheese
spread called Liptauer.

Brenza
Goats or sheep’s milk cheese made in Eastern Europe. The cheese is soft and buttery.
Also known as Bryndza.

Bresaola
Italian air-dried beef produced originally in Valtellina in northern Italy. The meat is cured in brine, hung all
winter to dry, and served sliced paper thin. Beef tenderloin is normally used.

Bresciano, also called Grana Bagozzo

Italian Parmesan type cheese, but smaller than Reggiano or Parmesan. The flavor is sharp, the outside
is often colored red.

Brescienella
Iitalian semi soft cheese. It has a pale orange washed rind. A pungent version of Taleggio, a mild table
cheese. Good with bread and wine and with fruit.

Bresse/Bresan
Famous chicken breed developed in Burgundy, France.
Poulet de Bresse in French.

Breton
Red wine grape grown around Chinon on the Loire where it was named for an abbot of the region. The
grape is more commonly known elsewhere as the Cabernet Franc.

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The name has nothing to do with the area of Brittany to the northwest of the Loire.

Bretonne, à la
French culinary term for dishes containing dried beans.

brewers yeast
Component of active living cells which feed on sugar and produce alcohol and carbon dioxide.
Breweries are very careful to cultivate the desired yeast strain because it will affect the style of beer.

Brewis
Early American pudding made with old bread crusts.
The Newfoundland Brewis was made with fish, salt pork and stale bread.
Brouet is the French word for pottage.

brewpubs
Breweries with restaurant facilities or a restaurant, bar, tavern, or hotel which brews its own beer on
premise. Such establishments have been popular in Europe for centuries. They originated in the days
before refrigeration, when beer didn't travel well.
In Germany and Austria the term Biergarten is used and basically all breweries had restaurants, many
with outside seating.

Breyers
Popular brand of ice cream introduced in Philadelphia in 1866. The per capita consumption of ice cream
is still highest in the city of its origin. The brand is also used for other products, such as jams.

brick
Pressed dehydrated wine grapes sold during prohibition to home winemakers. It was nicknamed the
illegal pill.

brick mush
Probably an old term for baked cornmeal mush, cut into large cubes.

Brick cheese
Original American cheese, shaped into loaves weighing 5 lb. Semi soft cheese with small eyes, good for
slicing.

Brickbat
Cheese from Wiltshire, England.

Brie
French cheese, but now made in many countries. The semi-soft cheese originated centuries ago in the
Department Seine-et-Maine. The cheese has a rich, buttery texture, and the subtle flavor becomes
richer as the cheese ripens. The cheese should be served when it is so soft that it oozes, but doesn't run.
The white rind is edible, but becomes off-tasting when the cheese is over-ripe. When over-ripe, the
cheese takes on an ammonia-like aroma.
The cheese Camembert is a similar, but stronger tasting version. Other similar cheeses include St.
Brendan* from Ireland.
The cheese is made in different sizes, but always as a rather flat cake, and sometimes with flavor
additions, such as herbs, mushrooms, spices and others. The sizes are 16 in., 12 in., and 6 to 8 in.
across. For retail sales the cheese is normally cut into wedges and individually wrapped.

brigade de cuisine
French term for kitchen crew. The organization in large European kitchens developed during the later
part of the 19th century, and eventually became the accepted standard for staffing large kitchen. The
kitchens are divided into specific work stations, and the station chefs have clearly defined
responsibilities. Since many large kitchens were staffed at that time by French chefs, the station chefs
were given French titles, which are in use even today.

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A LARGE BRIGADE CONSISTS OF:
Sous Chef - the second in command after the Chef de Cuisine (Executive Chef)
Saucier - responsible for all sauces and saute dishes
Gardemanger - responsible for pre-preparation of all meat, fish and garnishes, and for cold food
Entremetier - responsible for soups, vegetables and pasta dishes
Rôtisseur - responsible for roasting and deep fat frying
Pâtissier - responsible for desserts
Tournant - responsible for taking the place of the chefs on their day off.
The department heads are called Chef de Partie, the helpers Commis de Cuisine.
In very large kitchens, the work is even more broken down into smaller departments:
Potager - responsible for soups
Poissonnier - responsible for fish cooking
Grilladin - works the grill
Glacier - responsible for ice cream and frozen desserts. All terms are masculine because for many years
women were not employed in large professional kitchens. This has changed of course and the letter e
must be added to make the term feminine, such as Chef Poissonniere.

Brighton
Cookie invented by a suburban Boston bakery in the late 1800's. The bakery developed several new
cookie recipes and named them for the nearby towns and landmarks. There were also the Cambridge
Salt, the Melrose, and, the most famous one of all Fig Newton.

brik
Moroccan/Tunisian meat filled phyllo turnovers.
Also known as breek.

brill
Ocean flatfish harvested in the North Sea and in the Mediterranean. The fish is considered a pan- size
fish.
Also known as britt, kite, pearl.
Scophtalmus rhombus.

Brillat-Savarin, Anthelme
Parisian judge and culinary author, 1755 to 1826. His book "Physiologie du Gout", has been translated
into many languages, and is still quoted.

Brillat - Savarin
Triple cream cheese from Normandy, France.

brine
Product used to preserve meat or fish. There are two common methods of brining, dry brining and wet
brining.
Dry brining is using a mixture of salt, spices and often sugar, rubbed on the product and allowed to
penetrate.
Wet brining is a solution of the same ingredients blended with water. Wet brine is often injected into
large muscles to accelerate the process, and to add weight. Sometimes nitrates and nitrites are added to
meat brine to retain and enhance the red color of the meat.
Products are often smoked after brining.

brioche
French, very rich, yet fluffy yeast pastry, primarily served for breakfast, but also served filled as appetizer
or as hors d'oeuvres. Brioche is traditionally round, and has a small knob on top. Brioche is also made
in loaf shape, and is called brioche bread.

Brioler
Cheese originally made in East Prussia, now Russia. The cheese resembles Limburger. The cheese is
also called Woriener.

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brionne
The French name for Swiss chard.

briouat
Moroccan very sweet, rich phyllo turnover filled with almond paste, sprinkled with sesame seeds, and
soaked with orange blossom honey.

brisket
Cut of beef from the breast. It is a juicy, but rather though piece and requires long boiling or braising.
Brisket is often corned.
Since the cut is from the forequarter of the animal it is considered kosher - providing all regulations are
met - and popular in Jewish cooking. Corned brisket on rye bread is the quintessential New York
sandwich.
The word comes from old English for breast.
Meat Buyers Guide # 120 - fresh brisket.
Meat Buyers Guide # 601 - corned brisket.
Meat Buyers Guide # 625 - cooked corned brisket.

Brisling
Small ocean food fish resembling herring harvested along the European coasts. The are often smoked
are canned like sardines.
Also known as Sprats in the Baltic sea. Sprotten in German.

Bristol
English port city much involved with the wine trade with Portugal, Spain and the Island of Madeira.
One well known Spanish sherry brand is “Bristol Cream”.

Bristol
Oyster, small to medium with a round shell, harvested off the coast of South Bristol, Maine. Its plump
flesh has a gamy, salty flavor.

Bristol Cream
Brand of sweet sherry wine.

Bristol milk
Term used by british sherry importers for their own sherry.

British cooking
See England food.

British Columbia wines

See Canada beverages

British Sherry
Sherry substitute, a mixture of rehydrated wine and flavorings that mocks the real thing. It used to
account for about half the sherry market in Britain.

Brittany
Province in northwestern France famous for seafood and lamb grazing on salt meadows.

brittle
Sugar candy, often with nuts and chocolate with a brittle consistency.

broad beans

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The only bean variety native to the old world. Along with peas, they were the staple legumes in
Mediterranean area, until the late 15th and early 16th century when slender green haricot beans were
introduced from the New World.
The thick, fleshy, shiny pods are at their best when young and tender. When young the whole pod can be
eaten. Older beans are used shelled. Available dried, frozen and fresh.
Called fave in Italian, where they are a harbinger of Spring.
.Also known as fava or horse beans.
Vicia faba.

Broccio
Fresh goat’s milk cheese from Corsica, very perishable resembling Ricotta.

broccoli
Vegetable of the cabbage family related to cauliflower. The flower stalks are eaten and they can be
green or have a purple hue.The vegetable was already cutlivated by the Romans and the name is
derived from the Italian brocco, to sprout.
Broccoli is available year round and is rather inexpensive.
. See calabrese, a type of green or purple sprouting broccoli.
Brassica oleracea.

broccoli rabe/broccoli di rape

Leafy bitter vegetable common in Italian and Chinese cooking. A member of the turnip green family, it
looks like a thin version of budded broccoli, and like broccoli, it is an excellent source of nutrients, such
as vitamins A and C, niacin, folacin, calcium, iron, potassium, and crude fiber.
Its has a pleasing assertive bitterness and should be quickly cooked. It is often cooked with garlic in
Italy. The leaves should be crisp and green on firm small stems. The yellow flowers are edible.
Broccoli rabe can be cooked with other strong flavors, such as sausages or ham.
Also known as cima di rape, rapini or Chinese flowering cabbage

.brochette
French word for skewer used for cooking, as opposed to the decorative skewers called attelets.
À la broche refers to a dish cooked on a spit or skewer.

brodetto
Italian fish soup made in countless variations. The name means little broth.

broiler
Kitchen equipment with heat source from above. It can be heated by gas or electricity.
Related is a salamander. The difference between the two is the intensity of heat. A broiler is used to cook
food, a salamander to brown food.

broiler
Chicken about 7 to 8 weeks old and weighing 2½ pounds.

Brolio
Celebrated castle with long history in Tuscany, Italy, and famous for red wine.

Brombeer
German name for blackberry.

bromelin
Natural tenderizing component found in pineapples. Bromelin will de-stabilize gelatine made from
animal sources, but will not affect vegetable based jelling agents. The enzyme is neutralized by heat
and canned pineapple contains no bromelin.

Bronx cocktail

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Popular bar drink in the 1930's, just after the repeal of Prohibition. It is made with gin, dry and sweet
vermouth, and orange juice.

brood
Seed oyster about one to three years old.

brook trout
Fresh water food and sport fish. Fish farming and freezing made the brook trout a relatively
inexpensive product. See trout.

Brooklyn cake
Sponge cake, popular in the 19th century. The origin of the name is not known, and it is not certain that
the cake originated in Brooklyn, New York.

broom
Flowering herb esteemed in Scotland in drinks with a reported almond flavor. The buds can be pickled.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

brose
Old English term for porridge made without cooking. Boiling liquid such as water or milk is stirred into
the cereal. The mixture was hard to digest.
Instant cereal has replaced the practice.
broth
Soup made by boiling meat or vegetables and draining the liquid off the solid ingredients after they have
given up their flavors. Broth is not thickened.

Brotherhood Winery
Winery located in Washingtonville, New York. Begun in 1739, it is the oldest winery operating in the
United States. During Prohibition, it made sacramental wine, as did many other wineries which remained
in operation albeit to a curtailed degree.

brou
Spanish concentrated brine of sea salt, used for curing anchovies in the Catalan region.

Broux de Noix
French walnut flavored cordial.

brouillis
French term, literally translated mixed up stuff. It refers to the first distillate of Cognac which is still mixed
with wine and must be re-distilled.

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Brouilly
Prestigious wine region in Beaujolais, France.

brown bag
Term for bringing food or beverage to work, or to a party, because it is often put in a brown bag.

Brown Derby Restaurant

Restaurant established in 1926 in Los Angeles built in the shape of New York State’s Governor Al Smith's
derby hat. The restaurant was a favorite of motion picture stars and was a place to be seen.
The restaurant was known less for its food, but is credited with the invention of Cobb salad and grapefruit
cake.

brown rice
Unhulled rice. See rice.

brown scones
Irish scones made with equal amounts whole wheat flour and white flour.

Brown sugar
See sugar.

Brown Turkey
Reddish brown fig variety.

brownie
Rich chocolate cake, baked on a sheet pan, and cut into cookie size squares. It is one of the most
popular cockies, and a favorite since the last century. Brownies can be moist in the center, or also dry.
Brownies are popular in the South. The term is also used for Girl Scouts under the age of ten.

Bruder Basil
Bavarian/German smoked cheese made from cow’s milk.

Bruges food
City in northwestern Belgium, known as Brugge in Flemish. One of the local beers is flavored with gruit,
a mixture of dried flowers and plants that gives one of the beer styles around Bruges a unique flavor.
A fortune was made of it by a 15th century Flemish family, who had a monopoly on it along with control
of the hops crop. The family took their name from it and their mansion, Gruithaus, is now a museum in
Bruges.
The city is a popular tourist attraction and house many wonderful restaurants. The food if French with
strong emphasis on seafood.

brûlé
French word for burned. When referring to the doneness of steak, it means well done. When used in
connection with cream, it means browned on top. Crème Brûlée (note two e's because crème is
feminine) is a custard with caramel sugar on top.

Brunello di Montalcino
Famous red wine from the Tuscany region of Italy made from Sangiovese grapes., called locally Brunello
grape.
The wine is deep red and slow ripening. The most famous winery is owned for generations by the Biondi
Santi family.

brunoise
French culinary term signifying food cut in very small dice. The term is used normally in connection with
vegetables. The word also is used to describe the vegetable mixture used as soup garnish or as
ingredient.

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Brünsli
German cookies popular at Christmas time.

Brunswick stew
Brown stew originally made with squirrel meat, but now made with chicken or other meats and
vegetables. The name probably goes back to Brunswick County, North Carolina.

bruschetta
Italian garlic toast made with olive oil, garlic and rosemary, often covered with peeled diced tomatoes
and Parmesan cheese.

brush roast
Southern term for oysters roasted on a fine wire grate.

Brussels food
See Brabant food and Belgium food.

Brussels chicory
Another name for Belgian endive or witloof. See there.

Brussels sprouts
Vegetable in the cabbage family resembling miniature heads of cabbage. They grow on a single tall thick
cabbage stem on which miniature heads develop at stem joints.
Brussels sprouts are originally from the area of Belgium and introduced in America around 1800. In the
US, they have been grown commercially only since the 20th century. They are not a popular vegetable
and many people hate them, although they are delicious. They are served often on Thanksgiving with
turkey. The US supply is grown mostly in California.
Choux de Bruxelles in French and Brusselse spruitjes in Dutch, Rosenkohl in German.
Brassica oleracea.

brut
French term denoting extremely dry wine, used especially to refer to the driest Champagnes and
sparkling wines. It is drier than extra dry.

brutti ma buoni
Italian term for macaroons (see there). Literally translated the name means ugly, but good.

bstilla
Moroccan slightly sweet tasting pie of minced meat, or chicken, chopped hard boiled egg, raisins and
almonds, covered with a thin pastry.
Known as pastella in Europe.

buah keluak
Fruits of trees found on the Malayan peninsula. The fruits resembles small, un-peeled coconuts. The 20
to 30 seeds in each fruit are highly poisonous when raw. They are dried, and soaked for at least three
days to remove the toxin.
The oil pressed from the dried and treated seeds is used in Asian cooking, though the same oil drawn
from raw, untreated seeds can be lethal.
Grown in India and also Indian settlements in other countries, as it is a common ingredient in Indian
dishes.
Also known as kepayang.
Bixaceae.

buah salak
Malaysian fruit, its skin resembles snake skin. The white fleshy pulp has a mild taste.

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Bual
Madeira/Portuguese white wine grape, producing the rich Bual wine of Madeira. It is the English spelling
for Portuguese boal.

buccatini
Italian dry whole wheat pasta in the shape of small tubes cut in an angle.

Bûche de Noël
The traditional dessert resembling a log and served at Christmas. It is made of sponge cake, filled with
and decorated with chocolate or coffee butter cream icing, garnished with meringue mushrooms.

buchtas
Czech yeast coffee cake, filled with sweet poppy seed paste, fruit, cottage cheese or nuts. It is often
shaped into small balls, brushed with butter and baked close together in a bund pan.
Buchteln are the Austrian version, eaten as dessert or as a main course. Small pieces of sweet yeast
dough are brushed with melted butter, placed tightly together in a baking pan, baked and served warm
with a vanilla sauce or a warm fruit sauce.

Buck's Fizz
Alcoholic drink, also known as a Mimosa. It consists of one part orange juice to two parts champagne. It
was named for the Buck's Club in London, where the drink was introduced in 1921.
Buck was also a Prohibition era drink made with gin and carbonated water.

buckthorn
Shrub with edible red berries often used as purgative.
Rhamnus cathartica.

buckthorn
Shrub or tree found in the southern part of the US with edible berries. They were added to pemmican.
See there.
Bumelia lycioides.

Bückling/buckling
German term for hot smoked herring.

buckwheat
Not actually a wheat, but a herb. The plant originated in the Manchuria and in Siberia. It probably came
with the Crusaders to Europe.
The seeds are light green or brown and have a mellow flavor and are used in cooking. They should be
toasted to improve flavor.
Buckwheat is popular in Russian cooking in dishes such as kasha and blini. Buckwheat is also used in
Jewish cooking.
The name is derived from the German Buchweizen.
Blé Sarrasin in French. Also known as sarazen corn, beechwheat.
The plant is related to sorrel and to rhubarb.

buckwheat honey
Dark honey produced in California. Also known as California sage honey.

Buena vista
Spanish for beautiful view, a name often used by resort hotels and vineyards.

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buffalo
The common name for the American bison because it resembles the water buffalo of Asia and Africa.
Recklessly killed in the 19th century for its meat and its fur as well as for sport, the herds, once
numbering in the millions, were reduced to an estimated 300 animals.
The breed being became a protected species by the end of the century. Now no longer endangered, it is
raised on farms and the meat is available in many states.
Buffalo meat has a more pronounced taste than beef. Attempts are being made tobring this low
cholesterol meat back into popularity and modern breeding methods have made the meat more
palatable. The herds now number an estimated 100,000, not enough for the anticipated demand, but
efforts are being made to increase the herds. This makes good economic sense because buffalo use
grain nutrients more efficiently than cattle, especially in poorer crop regions. A whole buffalo will yield
about 700 pounds of meat.

Buffalo Chicken Wings

Chicken wings browned and tossed in a spicy, peppery dressing, served with celery sticks and blue
cheese dressing to cool the palate. Popularized in bars in Buffalo, New York and now a staple item in
many bars.

buffalo currant/buffalo berry

Native American yellow berry containing one seed. The fruit is tart and is used in pies and preserves.
Also called clove currant.
Shepherdia argentea.

buffalo fish
Ocean food fish. There are three chief varieties:
Gourd head or Common, Black or Mongrel, White or Small Mouth.
Ictiobus spp.
buffet
Side board, a piece of furniture to place food where the diners help themselves. The term has become
generic for displayed food, and is also used in connection with restaurant names. For many years the
railway station restaurants in Switzerland were called Buffet de la Gare, and many of them were quite
good.

bug juice
Juvenile name for sweet juice, often made with limonade powder.

Bukettraube
South African white wine grape variety.

buko
Term for fresh young coconut sold by street vendors in the Phillipines. The meat should still be creamy
and soft.

Bulgaria wines
The country produces a considerable amount of wine, mostly red. Dimiat is a local white wine grape and
produces a dry, crisp wine. Riesling, Furmint, Sylvaner, Rkatsiteli,and Chardonnay or also cultivated.
Pamid, Melnik, Mavrud and Kardaka are red wine grapes.
Much wine is blended.

bulgur/bulghur
Ancient way of preserving wheat going back to Assyria. Wheat is cleaned and sieved, soaked in water
and dried. Then the grain is boiled and called danoke or shleepa, dried again and cracked. Bulgur is
ready to eat after soaking.
Bulgur comes in three textures coarse, medium, and fine. It is also available as white, made from soft
wheat, and dark made from hard wheat.
DISHES INCLUDE:
Bulgur - pilaf

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Kibbe - cracked wheat and lamb dish
Jerisheh - breakfast cereal
Mujeddra - Syrian lentil and bulgur stew
Tabbouleh - a bulgur and vegetable salad
Bulgur is the Turkish word for cracked wheat.
Aka burghul in Arabic. Also known as burghul, cracked wheat, pourgouri.

bulk process
Sparkling wine making method whereby the wine is fermented in tanks and filled into bottles under
pressure.

Bull and Bear

Restaurant in The Waldorf-Astoria Hotel in New York. The name goes back to the old hotel on 34th
Street, which had a bar popular with Wall Street speculators and stock brokers. The restaurant had a
ticker tape machine, and the guest could follow the market movements, Bull meaning the market was
going up, Bear the market was moving down. Bull and Bear is also a name for a cocktail.

bullace
Small tree related to the European Damson Plum. The fruits are used in jams.

bullis
Wild purple grapes growing in South West US.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

bullshot
Cocktail made with cold beef bouillon, vodka and seasoning.

Bull’s Blood
Famous Hungarian wine, often marketed under the Hungarin name Egri Bikavár. A rich, hardy, deep red
wine made around the city of Egri (Eger).

bullfrog
Large frog raised for food. See frogs’ legs.

bullhead catfish
Fresh water food fish, an other name for horned pout.

bullock’s heart
Variety of custard apple, a tropical fruit.
Anona muricata.

bull's testicles
Delicacy usually served fried. Known as Prairie oyster or criadillas.

bully beef
Old term for canned beef used as army rations as far back as 1870.

bun
Generic name for small, round yeast breads or rolls.

bunching/bunching lettuce
Another name for leaf lettuce. See there.

Bündnerfleisch/Bundnerfleish
Swiss air-dried beef. The name comes from the Canton (State) Graubünden. Viande de Grisons in
French.

145
buñuelo (bunuelo)
Mexican fritter or a small roll, a traditional part of the Christmas meal. Buñuelos are popular year round
in the South West.

burbot
Fish resembling cod harvested in both fresh water and salt water.
Lota lota.

burdock

Root vegetable originally from Southern Russia, popular in Japan and China, but little eaten in the US
and northern Europe, though it grows wild in those places. A long slender root with brown skin resembling
salsify. Both the root and the leaves are eaten.
Pickled burdock called suimono in Japan. Also known as gobo.
Arctium lappa.

Picture courtesy of Melissa's Inc. (800) 588 1281

burgoo
Southern stew made with different meats and vegetables. The stew is often associated with Kentucky.
Borgoo was also a sailing ship provision made by boiling salt pork, dry biscuits and any other available
ingredients until fork tender.

Burgos
Spanish soft cheese made in the province of the same name.

Burgundy food
French province famous for wine and food with a long history of conquests, battles and changing
fortunes. The region is studded with Roman ruins, medieval castles, towns and beautiful estates.
Burgundy cooking has an ancient and proud history, and is considered among the very best of France.
Dijon, the capital of Burgundy is famous for mustard.
RENOWN INGREDIENTS:
Bar le Duc - see there.
Blue de Gex - blue cheese
Cépes - mushrooms. See porcini.
Charolais cattle - see there
Ecrevisse - crayfish
Escargots - snails. See there.
Fromage d’Epoisse - see there.
Poulet de Bresse - see there
Burgundians love their pot au feu, and stage an annual pot au feu festival the first week in April in
Savigne l'Eveque.
TYPICAL DISHES:
Boeuf à la bourguignonne - braised beef in red wine
Brochet à la crème - pike in cream sauce
Canard au laurier - duckling with bay leaves
Coq au vin - rooster cin red wine
Escargots à la mode de Bourgogne - snails
Jambon persillé - jellied ham and parsley
Matelot - fish in red wine
Nougatines - almond sugar candies
Pâtés
Potée Bourguignonne - hearty soup

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Quenelles de brochet - pike dumplings
Rigodon - fruit flan.

Burgundy wines
The wine growing area is small and Burgundy produces only about 2% of all wines produced in France.
Many Burgundy vineyards have several or owners, each of whom is likely to cultivate the vines
independently. The practice has led to the term "patchwork quilt “ being used to describe the wine
growing area. The small wine growers do not have the resources to make and ship their wine, and
therefore sell it to the négociants who will if allowed blend, mature, bottle and ship the wines. Their
reputation is just as important as that of the vineyard.
Even when famous wines are made from one vineyard, the shippers name makes the difference. There
might be a considerable difference between the wines from the same vineyard produced by one shipper
versus one other.
The red wine is 100% Pinot Noir, except in the Southern Region around Beaujolais, which produces a
light wine made with the Granach and Gamay grapes. The white wine grapes are Chardonnay and the
related Pinot Blanc. The Aligote grape is also cultivated and it makes a rather bland white wine.
Important Burgundy vineyards and wines are listed under their names.
The US is the largest foreign buyer of Burgundy wines.
American wine called "Burgundy" is a generic red wine, blended from such grapes as Zinfandel, Petite
Sirah, Barbera, Ruby Cabernet, and Carignan. Gallo Hearty Burgundy uses these five.

Burma
See Myanmar.

Burmeister
Trade name of a brick-type cheese made in Wisconsin.

burnet
Herb in the family rosaceae. Also referred to as salad burnet or lesser burnet to distinguish it from great
burnet or sanguisorba officinalis, which is used solely for medicinal purposes.
The plant is native to the chalky soil of southern Britain, salad burnet is also grown in the US. The whole
great burnet plant can be used for medicinal purposes, but the graceful, green leaves of salad burnet,
tasting similar to borage or cucumber with nutty overtones, are also used in salads, soups and with fruits
and in wine drinks.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Pimpinella saxifraga.

Burn’s night
Commemoration supper held in many parts of the world for the Scottish poet Robert Burns. The dinner
is held on January 21, and Haggies is served with great ceremony. See there.

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burnt almonds
Whole almonds roasted in caramel sugar.

burnt sugar ice cream

Savannah, Georgia specialty, sometimes served with Bourbon butterscotch sauce.

Burrata
Italian cheese from the region of Puglia, Basilicata e Calabria.

Burren Gold
Irish cheese from Ballyvaughan near Galway Bay resembling Gouda. See there.

burrito
Mexican very popular dish consisting of a flour tortilla with meat, fish or bean filling. Literally translated,
the name means donkey, or ass.

busboy/bus person
Assistant server. He or she has a variety of tasks, such as clearing the tables of dirty dishes, serving
water, fetching an extra table war. The origin of the term is vague; Webster's says it is related to the word
omnibus; another explanation is that the term bus refers to a four-wheeled cart used to carry dishes in a
restaurant. The modern title is dining room attendant.

Buschenschenke(n)
Austrian roadside taverns in the wine country. Austrian law stipulates that Buschenschenken can sell only
wine grown on its own property. Buschen is the German word for twig, branch or shrub. When the
Buschen was displayed, it signaled that the new wine was ready and could be purchased for on or off
premise consumption.

busecca
Italian tripe stew or soup, a specialty of Lombardy.

bush meat
Illegally hunted endangered animals in Africa. The meat is often smoked or sold fresh. Gorillas and
other apes are favored targets.

Bush sauce.
A green tomato relish made by an Ogunquit, Maine potter and named for President Bush who has his
summer home nearby. The labeling uses several plays on words, such as those stating that it goes well
with quail, inviting the taster to "shower your taste buds with a thousand points of light" or to try the
"kinder, gentler" version which is one of three hotnesses.

bushberry(ies)
An other name for raspberries and related berries.

butcher block
Large, heavy wooden table to chop bones. Not the most sanitary devise, because it can crack and harbor
bacteria. It should not be scrubbed with soap and water, because the water will soften the wood. The
best way to sanitize the block is scrubbing with saltand a stiff wire brush. In many localities, wooden
blocks are no longer allowed for commercial use, but there is no practical substitute.

butchers' tender
Tasty, if not especially tender cut of beef from the beef chuck (shoulder).

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butifara
Spanish/Catalan robust pork or pork and chicken sausage flavored with garlic. The sausage is pre-boiled
and air dried.
It is part of the cazuela a la Catalana.

butler style
Service style when food and beverages are passed around on platters. The name originated when
households had butlers and maids, who passed platters of food around the table, and family members
helped themselves to food rather than being served by staff members.
Butler service is common at receptions.

butt
Large cask used to age and ship sherry wine. It holds 500 liters, about 132 US gallons.

butt
Meat market term for a beef muscle located in the leg. The meat is rather tender and can be used for
broiling.
Beef top butt - Meat Buyers Guide # 184
Beef loin bottom butt - Meat Buyers Guide # 185.

butt's meat
Specialty of South Carolina’s low country cooking. The term refers to salted pork jowl. The chopped and
sauteed meat is used as a flavoring, especially in shrimp and grits.

butter
The fat of milk. The process of separating the fat from milk starts with separating the cream. Fat is
lighter than water and for centuries milk was left standing in shallow bowls and allow to cream to raise to
the top to be skimmed off. Now cream is separated by a centrifuge.
The cream is then agitated by stirring or tumbling until the fat is separated from the milk. This process
was done by hand on farms well into the 20th century. Not the process is highly automated and all butter
is made with pasteurized milk.
Butter comes in many shapes, such brick, stick, tub (often whipped), in margarine/butter blends, salted
and unsalted.
Butter can be classified as Sweet Cream Butter and Sour Cream Butter. Both canbe salted or unsalted.
Most butter sold in the US is sweet cream butter.
Clarified butter, a.k.a. drawn butter, is butter separated from the whey and water. The butter is simply
melted over low heat and the fat will raise to the top, the liquid and impurities will settle on the bottom.
About 80% is fat.
Fresh butter will brown and burn easily. It will acquire a nutty taste desirable to flavor certain dishes, but
not practical for high heat frying. Clarified butter can be used for frying and was once desirable for
frying donuts.
See beurre for French composite butter. Also see also apple butter, a spread which does not in fact
contain any butter.
Butter was considered to have aphrodisiacal qualities in ancient Egypt. The people would place a lump of
butter on their heads and allow it to drizzle sensuously down their face and body. During medieval
Europe, it was eaten as "food" by the poor.
Beurre in French, Butter in German, mantiquilla in Spanish, burro in Italian.

butter bean
Other name for a Lima bean variety.

butter clam
Pacific coast clam. It is believed that the shells were used as money by Northeastern Indians.
Also known as Washington clam.

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butter cream
Sweet mixture made with butter, sugar and flavoring to fill cakes and pastries. To reduce the richness of
butter cream, pastry cream (custard) is often added. Butter cream is used less often today, because it is
high in calories and cholesterol. Butter cream was also blended with egg yolk, beaten egg whites or
whipped cream. Since sugar does not dissolve in fat, the sugar should be boiled to syrup consistency
before added to the butter.

butter crunch
Butter head lettuce with crisp, crunchy leaves. The color ranges from dark to pale green. More tightly
formed than other butter heads. Its sweet flavor resembles that of Tom Thumb lettuce.

butterfish
Rather small ocean food fish harvested during the summer in the Atlantic. It resembles pompano.

butter head
Another name for the group of lettuces including Bibb, Boston, and butter crunch. All have a buttery taste
and texture.

butter paddles
Small wooden paddles, scored on one side used to shape butter balls.

Butterball™
Brand name for a turkey injected with seasoning brine.

Buttermilk cheese
Cottage cheese type, made with buttermilk.

buttermilk
Milk product, the milk which remains after the butterfat has been removed. The name is misleading
to many who think it has butter added. It is a thinner liquid than milk, with a tangy taste. It contains less
than 1% fat vs. whole milk which contains 3.3%. Buttermilk is made by adding lactic bacterial cultures to
pasteurized skim or low fat milk. The cultures change the milk sugars into lactic acid to give buttermilk its
tart flavor and thickness.

Butternut
Winter squash with pale brown skin. See there.

butternut
The seed of the white walnut. It has a very hard shell. Unripe butternuts are often pickled. See walnuts.
Juglans cinera.

butterscotch
Syrup or candy made from brown sugar, corn syrup, cream, lemon juice and butter. The sauce is served
over ice cream or cake.

buttery
Originally the term referred to a storeroom for alcoholic beverages in butts, which came from the Latin
word botaria, meaning wine vessel or casks. The term buttery eventually came to mean a pantry and
hence a place where provisions are stored.

Buttiri
Italian cheese made in Calabria and shaped like a log, filled with fresh butter.

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BYO, BYOB
Abbreviation for bring your own, or bring your own bottle. A restaurant or party to which you bring your
own wine or liquor. Common in Australia where BYO restaurants post a sign indicating such. In the US,
usually in establishments where a liquor license is pending or not available. The laws concerning BYO
are vary from state to state.
The New York chapter of the International Wine and Food Society organizes aBYOB event every year
which gives the members the opportunity to bring rare bottles from their cellars and share them with their
friends.

Byrrh
French aperitif with 17% alcohol content. It is red win based, with a somewhat sweet cherry, citrus, and
aromatic wood flavor. Usually served with club soda or over ice.

cabbage
One of the oldest cultivated vegetables with many variations such as Broccoli, Brussels sprouts,
Cauliflower, Kale and Kohlrabi. These vegetables are described under their proper names.
The basic cabbage is native to northern Europe and can be white, green or red. It is classified by
season. It is an excellent natural cleanser for both teeth and the digestive system. Rich in Vitamin C. A
common food in early America and in northern climates because it could be stored throughout the winter.
Sauerkraut is shredded and salted cabbage, allowed to ferment. The word is German.
TYPES INCLUDE:
Nappa cabbage or celery cabbage - plants with celery like stalks.
Red cabbage - dark purple in color. Delicious raw in salads or stewed.
Savoy Round - pale green or yellow-green, with crinkled leaves, mild flavor and always served
cooked.
White cabbage - the most common variety. Tight leaves and light green colored leaves with white stem.
Good in coleslaw and sauerkraut.
See also Chinese cabbage.
Chou in French, Kapusta in Russian, Kraut in German.
Brassica oleracea.

cabbage palm
Palm cultivated for the tender center leaves and heart. The tree is cut down when about three years old.
There are a number of species used.
Also known as cabbage palmetto.
Oreodoxa oleracea/ roystonea oleracea, sabal palmetto.

cabe rawit
Indonesian tiny searingly hot chili. Also known as bird's eye chili.

cabecou/cabecou des Causses de Rocamadour

Small goat cheese from central France. It is marinated in olive oil and herbs.

Cabernet
Wine term used for red wines made from the Cabernet Sauvignon grape.

Cabernet Franc
French red wine grape. The wine grape in Anjou rose wines, and also a popular blending grape. The
grape was brought to the Loire from Bordeaux in the 17th century. Known in the Loire as the Breton
grape.

Cabernet Sauvignon
The famous red wine grape cultivated in the Bordeaux region of France, in California and now also in
many parts of the world. The wine is able to prosper in cool places like New Zealand and also in the hot
Bekaa Valley.

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The grape is very important in California and in Australia and New Zealand. This stalwart grape makes a
wine with great backbone and structure, generally capable of aging well. In the Bordeaux region, most
Cabernet Sauvignon is grown in the Médoc and Graves districts.
The wines made with Cabernet Sauvignon grapes range from medium to full bodied, and also take well
to having some Merlot, see there, blended in. The aroma has been likened to that of bell peppers or
green olives. These aromas become more pronounced and vegetal in cooler climates such as those in
northern Italy, in low sun areas such as some California coastal areas, and in low sun vintages.
Related to Cabernet Sauvignon is Cabernet Franc, a grape cultivated in many parts of France and used
for red and for rosé wines.

cabillaud
French word for fresh cod fish.The term Morue is also used, but refers usually to the salted cod.

cabinet
Rhode Island term for milk shake.

cabinet/Kabinett
German term for the most basic grade for Qualitätswein mit Prädikat (Quality Wine with Special
Attributes). The wine must be made with ripe grapes without addition of sugar to the must. The wine is
generally dry.
The term Kabinett is attributed to the Duke of Nassau, who kept special wines in Kloster Eberbach in a
special closet, called Kabinett in German.

Caboc
Scottish double cream cheese rolled in oatmeal.

cabob
Other spelling for kebab, a dish consisting of meat, fish or vegetables grilled on skewers.

cabra
Spanish name for goat.

Cabrales
Spanish goat’s or sheep’s milk cheese. Cabra is the Spanish term for goat.

cabrito
Spanish for young goat, kid. Cabrito al pastor is spit roasted goat.

cacao
See cocoa.

Cacao mit Nuss

German liqueur flavored with chocolate and filberts.

cachaça
Brazilian high proof, clear spirit distilled from sugar cane. Though potent to the head and to the palate,
the best quality can be surprisingly smooth compared to the lowest quality which can be shockingly
harsh.
Cachaça is the main ingredient in caipirinha and batidas, the Brazilian national drinks.

cachupa
African highly seasoned stew of sausages, cassava, potatoes, and corn. A popular dish arid on the Cape
Verde Islands off the west coast of Africa.

Cacietto
Italian cow’s milk cheese resembling Provolone.

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Cacio Fiore
Italian cheese, also called Caciotta. Soft, yellow cheese made with ewe's milk during the winter months.
It resembles Bel Paese, Stracchino and Crescenza cheeses.

Caciocavallo
Italian cheese from the region of Campania. The name cacio a cavallo means "hung over the saddle".
The typical shape looks like a spindle, with pointed bottom, with neck and head on the top. The cheese
is similar in texture to Provolone, but contains less fat.
Caciocavallo Siciliano is the same cheese pressed into molds.

Caciotta di Siena
Italian salty, semisoft cheese with an olive-like flavor.

cackleberries
Australian slang for eggs. Sometimes also called "hen fruit".

cactus
Plants growing in arid regions, usually leafless. Some varieties are suitable for human consumption.
The cladodes, which take the place of leaves, are eaten as a vegetable or as salad, the fruits can be
eaten raw or used for other purposes.
The best known edible cactus is of the species fincus-indica, commonly referred to as Prickly Pear
cactus. The plant is native to Mexico, widely cultivated in Mexico, but also in other parts of the world,
such as California, Sicily and Israel. Its paddle shaped leaves are known as nopales or nopalitos in
Mexico. The thorns are removed, the flesh cut into strips, and boiled until tender, or used raw in salad
with tomatoes, onions, oil and vinegar. The nopales are also sold canned.
Cactus fruits are sold as prickly pears in English speaking countries and as tuna in Mexico. The term
tuna was first recorded by the Spaniards in 1526. The fruits are often eaten fresh, but are seedy. Much
is manufactured into jellies, nectar, puree and even into a salsa ingredient. Seedless frozen puree is
available through specialty purveyors. Cactus fruits should show some green skin when purchased. The
season in California is from August through March. Summer fruit, harvested in Mexico, can often be
mealy. The pulp is red.
Cactus seeds can be ground and used as flavorful breading. Prickly pear paste in Mexico is known as
melcocha.
Other names for cactus fruit are Sabra, prickly pear, Barbary fig, Indian fig. They might come from
different sub species.
Opuntia ficus-indica.
Teddy bear cholla cactus is a small bulbous plant. Its buds and flowers are eaten. The taste resembles
Brussels sprouts.

caddy
Small tea chest.

Cade, Dr.
The inventor of Gatorade. See Gatorade.

Cadillac
Sweet white wine from the Bordeaux region of France, named for the town from which it comes.

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Caen
French city, capital of the Department of Calvados. Famous Tripes à la mode de Caen is a tripe stew
flavored with Calvados, the local apple brandy.

Caerphilly
British cheese, made in Wales. The cheese is semi-soft, has a distinct buttermilk taste, and shaped into
disks. The cheese was popular with Welsh miners.

Caesar’s mushrooms
Edible mushroom in the amanita family which also includes amanita phalloides, the most deadly
mushroom.

Caesar salad
Most popular salad (1995) served in restaurants in the US consisting of Romaine lettuce broken into
chunks, cuddled eggs, olive oil, garlic, salt, pepper, Parmesan cheese and anchovies and croutons.
The origin of the salad is claimed by many restaurants. It is generally accepted that Caesar Salad
originated in Caesar's restaurant in Tijuana, Mexico, owned by Caesar Cardini, an Italian emigrant, in
the Summer 1924. On a busy evening the food supply was depleted and Caesar created the salad as a
main course, prepared table side.
Cuddled eggs are egg immersed for one minute in boiling water. With concern about salmonella in raw
eggs, many restaurants skip the egg and use mayonnaise instead. The salad has emerged with many
variations and is often topped with grilled meat or seafood.
Commercial Caesar dressing is made with pasteurized eggs.

café
Restaurant serving hot beverages, primarily coffee, and desserts, pastries and occasionally light meals.
At the end of the 17th century, the Turkish ambassador to France introduced coffee as an "exotic" brew
to France. A Sicilian, Francisco Procopio, opened a café on what is now called Rue de l'Ancienne
Comédie, to sell refreshments such as tea, liqueurs, chocolates, and the new brew. His place was an
instant success. This forerunner of today's cafes is still there and is a designated historical monument.
The café concept became a success and part of the life style in Italy, Austria, Germany and other
European countries.
The American version were coffee shops selling a more extensive menu including hot meals. The
traditional coffee shops are being replaced by casual markets/restaurants and in some instances by café
restaurants modeled after the European prototype.
The major issue is revenue per square foot. The American public was not prepared to pay a price for
coffee which made it possible for cafes to exists. Thanks to changing taste, such as the acceptance of
espresso, cappuccino and flavored coffees which carry a high price tag, cafes are becoming popular in
the US in high traffic areas.
See also Cafe Konditorei.

café au lait
French, coffee served with hot milk. A New Orleans specialty.

café brûlot (cafe brulot)

A coffee specialty once popular in elegant restaurants, prepared table-side. An orange was skillfully
peeled, with the peel shaped into a long spiral. Brandy was ignited, and the peel dipped into the flaming
brandy. Eventually, the peel was put in hot coffee to steep, and the remaining burning brandy added to
the coffee. The preparation resulted in lousy coffee, but a very theatrical show. It is no longer made.
Café brûlot became a New Orleans specialty. Also known as Café Diable.

Café, Crème de
Coffee liqueur.

Café complet
French and Continental European term for Continental breakfast.

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Cafe Konditorei
German term for a shop/restaurant specializing in pastries, desserts, coffee specialities, mineral water
and a limited selection of alcoholic beverages. Pastries are sold for take out and for on premise
consumption.
Viennese coffee houses are places where the guests gather and sit over a coffee and pastry, talking,
reading the newspapers that are provided free of charge to patrons, of just gazing at the other clientele.
Konditorei is the German name for pastry shop. Cafe Konditorei offers the best of both worlds.

Café Liégeoise
Specialty of the city of Liége, Belgium. A mixture of ice cream and coffee, it serves as both a dessert
and a coffee. Usually topped with shaved chocolate.

cafeterias
Self service restaurants. Hot and cold food is arranged on counters, and the customers move along and
serve themselves. At the end of the line are cashiers, and the customers take their trays to tables.
The first cafeteria was opened to the public in 1885 in New York. Cafeterias were popular in employee
feeding operations.
Modern cafeterias have stations, also called islands or kiosks for different types of food. In many
cafeterias, food is cooked to order in front of the customers. The basic concept, that customers use trays
to assemble their meals, has not changed.

caffe latte
Italian term for coffee with milk, usually half milk, half coffee.

caffeine
Chemical compound of the class methylxanthines. Plants containing caffeine have been used for
centuries to stave off fatigue and elevate mood. Found in coffee, guru nuts,tea (but not in herb teas),
guarana, yaupon, cocoa beans and maté. An alkaloid, safe for ingestion.
Caffeine is used as a stimulant in many parts of the world.

Cahors
Wine growing region in southern France, about 100 miles southeast of Bordeaux close to Toulouse. The
vines grow in the chalky soil of the plateau or on the gravelly banks of the Lot river. They cover about
7500 vineyard acres, growing mostly the Malbec grape. Its wine has traditionally been called "black wine"
because of its exceptionally deep, dark red color.

cainito
Another name for star apple. See there.

Caiñó
White wine grape native to Galicia in the northwest corner of Spain. Other Gallician grapes include the
prized Albariño, Brancello, Espadeiro, Loureiro, Torrontes, Treixadura.

caipirinha
Brazilian national alcohol-based drink. It is made from the local sugar cane brandy called cachaça,
combined with the juice or maceration of local green lemons, sugar, and lots of ice. Cachaça varies
widely in quality from harsh to relatively smooth, though still quite strong. Brazilians claim that the best
caipirinha is made with average quality cachaça, believing that the finest is too mild to flavor the drink
properly.

Cajan pea
Another name for pigeon pea. See there.

cajuada
Brazilian fermented beverage made with the cashew apple fruit.

cajuil

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Tropical fruit. Acaju in the Amazon Tupi language, caju in Portuguese. Cashew apple in the Dominican
Republic. The fruit is yellow or red with an astringent flavor. The nut is an outgrow of the fleshy stem
hanging underneath the fruit. The fruit is made into preserves and candy. See cashew apple.

cajuina
Brazilian cashew apple juice, rich in vitamin C, available canned.

Cajun cooking
Arcadians, the French speaking people who migrated to the Louisiana Bayou country from Nova Scotia
in the 18th century developed a unique cooking style whichoriginated in the coastal lowlands, west of the
Mississippi River in Louisiana. It combines African (Congolese), Caribbean, French, Spanish and native
American (Choctaw) cooking styles.
French farmers and fisherman who settled in Acadia, Nova Scotia in the early 18th century were ousted
by the British in 1755. They fled to Louisiana where they were referred to as "Cadians" and later as
"Cagians". They adapted their French cooking sensibilities to the local ingredients, notably fish, shrimp,
crab, oysters, frogs, marsh birds, bay leaves, filé powder, and native peppers, but most importantly
crawfish. Some dishes include a unique mustard which differs from the French Dijon style in that it is
spicier and assertive and does not contain wine.
Rice cultivated in the region figures prominently in Cajun cooking. At harvest time, armies blackbirds
descend upon the rice fields to enjoy the rice themselves, but these birds often end up in blackbird
jambalaya.
In theory, Cajun cooking differs from Creole in that Creole tends to be a little more formal. Cajun
cooking offer more stews and one dish meals. See Creole.
Cajuns coffee is thick, strong and black, often with chicory added, and always sweetened.
Cajun cooking was popularized throughout the U. S. in the mid 1980's, especially by chef Paul
Prudhomme.
FAMOUS DISHES ARE:
Blackened redfish
Calas
Crawfish pie
Éouffée
Gmbo
Jambalaya
Popcorn shrimp
Wiskey bread pudding.

Cajun popcorn
Also known as popcorn shrimp. They are actually small crawfish tails, deep-fried in a light batter.

Cajun seven-course banquet

Slang. A platter of crawfish and a six-pack of beer.

cake
Baked item, always sweet. Made with sugar, eggs, fats, flour, levening agents and flavors.
The word is derived from the Germanic word “kaka”. It became Cake in English, and Kuchen in German.

cala
Creole term for a small, cinnamon spiced, deep-fried rice cake. Served with powdered sugar and syrup.

calabacitas
Hispanic term for young, meaty squash. Also known as Mexican squash. See calabaza.

calabash
Tropical vine producing bottle shaped gourds. From the Spanish word calabaza, gourd.
Also known as fuzzy melon.
Benicasa hispida.

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calabaza
Hispanic term for gourd vegetable. In the Caribbean and West Indies, it is a sweet pumpkin.

calabrese
Variety of broccoli with tightly packed green or purplish buds and particularly delicate flavor, barely
distinguishable from the more common varieties.
The name comes from the Italian province Calabria, where it was first grown, though now it is also grown
in the US and the Channel Islands.
Brassica oleracea, var. italica.

Calalou
Caribbean spinach, the tender leaves of the taro plant. Also spelled callalou. See there.
Coloscasia.

calamares en su tinta
Spanish squid dish, literally translated, squid in its own ink. The small sac at the head is punctured and
its ink is poured over the dish when almost done, and cooked a brief time longer.

calamari (plural)
The Italian word for squid.
Calamaretti - baby squid
Calamaro - adult squid, singular
Calamarone - giant squid.

calamint
Herbal plant in the mint family. Also known as mountain mint.

calamondin
Tree fruits with acidic pulp resembling Tahiti limes in flavor. They can be cultivated in climates not
suitable for limes and lemons, which do not take well to excessive heat and rainfall. Calamondins are
an important ingredient in Philippine cooking because they provide the acidity often lacking in other
tropical southeast Asian fruits.
Both the skin and flesh are deep orange in color, resembling small tangerines. Filipinos squeeze the juice
over food as they eat it or incorporate it into dishes.
The attractive tree is grown as an ornamental shrub in Florida and California.
Also known as Philippine lime or calamansi.
Citrus madurensis, citrus mitis.

Calcagno
Sicilian ewe's milk grating cheese, a Pecorino cheese.

calcium oxalate
Irritant which can cause stomach distress when ingested. Sometimes found in dasheen. See there.

calcium
Chemical found in lime stones, chalk and in some foods. It is used by the body for bone formation,
which continues throughout the lifespan, though it slows down among adults. Calcium also helps the
heart to beat, the muscles to work, the blood to clot, and the nerves to function.
Green, leafy vegetables, leeks, papayas, oysters, and dairy products are high in calcium.

caldeirada
Portuguese fisherman's stew. It consists of clams, mussels, and sometimes squid, in a broth of tomatoes,
onions and spices.

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The term also refers to a Brazilian fish stew, especially those served along the Amazon river, using the
local fish, cooked with potatoes, hard boiled eggs, chili peppers, onions, lime juice, and manioc flour.

caldo verde
Portuguese hearty and filling soup of shredded kale, potatoes, and sometimes sliced sausages, onions,
chickpeas or kidney beans.
Literally translated green soup, although the soup is more grey than green.

calecannon
Other spelling for the Irish potato dish colcannon. See there.

calendula
Edible flower with small orange or yellow flowers. Calendula is slightly bitter tasting and is used in salads,
sprinkled on soups, vegetables, chicken or pasta. The petals add dramatic color.
Also known as pot marigold or borage flowers.
Calendula officinales.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

calf fry
The testicle of a bull calf, a Western dish.

cali ham
A cut of meat taken from the shoulder and containing the arm bone, shank bone, and part of the blade
bone. Most of this cut is covered with skin which protects it during smoking. The un-smoked version of
the picnic shoulder is known as fresh shoulder arm picnic.
Also known as smoked callie or cali, smoked picnic shoulder. The cali in this name is diminutive for
California.

calico clam
See coquina.

California roll
Sushi roll, consisting of vinegar rice and a slice of avocado rolled in nori.

California cooking
Refreshing new style of American cooking which was started by Alice Waters and Jeremiah Tower at
Chez Panisse restaurant in Berkeley, California in the late 1970's. It was perhaps a reaction to nouvelle
cuisine in which the French took a fresh look at their own cuisine and broke away from some of its rigid
traditions.
The emphasis of California cuisine is on using fresh local ingredients, particularly in new combinations. It
has repercussions throughout the US and led to regional cuisines based more on local ingredients.
The largest ethnic group is Mexican, and their cooking is found in many places.

California Burger
An early 20th century broiled hamburger version topped with lettuce, tomato and mayonnaise based
dressing. It was the forerunner of the fast food Hamburger versions.

calipash
The fatty, gelatinous dull greenish substance in turtles. It was used in soups.
Calipee is the yellow belly meat of turtles.

callaloo
Leafy green vegetable of the amaranth species grown in the West Indies. Believed to contain magical
properties and often used in religious rites, such as those of the ancient Aztecs.
Also known as amaranth, bhaji (in India), dasheen, elephant's ears, sag, and sagaloo, calalou, callalo,
callilu.

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callaloo soup
Barbados, Trinidad or French Antilles soup made from callaloo leaves, milk, okra salt pork and coconut.

callist
Greek sweet wine.

callos a la Madrileña
Spanish tripe stew in spicy paprika sauce.

cally
Irish short name for colcannon, the mashed potato and cabbage dish. See there.

Calon-Ségur, Château
Prestigious wine estate in the Medoc, owned before the French Revolution by the renowned Ségur
family.

Calphalon
Durable, anodized aluminum cookware.

Calriso
California grown risotto rice, a cross of Calrose and carnaroli.

Calvados
Brandy made from apple cider in the Normandy region of France. The brandy requires a double distilling
of hard cider which makes a more refined product, and slow aging in oak casks, sometimes with hazelnut
shells thrown in for extra flavor. The brandy is aged in oak barrels for 2 to 6 years. The older brandies are
generally softer and better.
It takes about 15 pounds of apples to produce one bottle of Calvados. The apples used in Calvados are
not particularly good eating apples.
As in Cognac, the process of producing Calvados is strictly controlled. A pot still is used, and the heads
or first distillate and the tails or end of the of the distillation are not used as they have a less pleasant
taste.
No sugar may be added to raise the alcohol level of the wine. The finished product is about 40% to 50%
alcohol or about 80 to 100 proof.
There are 12 different types of Calvados, 11 of which are named for the valley, or "pays",in which each is
made. The 12th is simply Calvados. The most respected Calvados is from the Pays d'Auge. Only
Calvados from the Pays d'Auge qualifies for the appellation Calvados.
Hors d'age is Calvados which has spent more than five years mellowing in the cask.
Calvados is often consumed as a "trou Normand", or Normandy hole, meaning a chilled glass of
Calvados drunk midway during a large, multi course meal is an appetite stimulant
American counterparts are referred to as apple brandy and applejack.
Calvados is also the name of the department in the center of Normandy which is the center of the brandy
producing area, Pays d'Auge.

calves' foot jelly

Known as petscha in Lithuania where it is a popular dish.

calf’s head
The meat is very gelatinous and calf’s’ head dishes have lost much on popularity. Once they appeared
on many menus in France and Center Europe.
The head was split to remove the brain and tongue, soaked to remove blood and boiled until soft and
chilled. Cut in pieces, they were breaded and fried, or prepared in a brown sauce and Madeira wine “en
turtue”, meaning like turtle.

Calville
French apple variety. See apples.

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calyx
The end of a fruit, such as an apple or a pear, which is opposite the stem.

calzone
Italian turnover made with pizza dough and generally the same fillings as used in pizza.

camarones
Spanish for small prawns or shrimp.

camas
Edible starchy root used by the American Indians.

Cambric tea
Hot beverage consisting of hot water, some milk and sugar, and small amount of tea. It was served to
invalids and children.

Cambridge Salt
Cracker invented by a suburban Boston bakery in the late 1800's. The bakerydeveloped several new
recipes and named them for the nearby towns and landmarks. There were also the Brighton, the Melrose,
and, the most famous one of all, the fig Newton.

Cambridge
English cheese, also called York. Soft, un-cured cheese.

camel
The animal is raised primarily for transportation and for milk. Camel meat is less popular, but the heels
were served at ancient Roman orgies as exotic fare.
The animal is not kosher as noted by Levitucus.

camellia
Flower, native to Asia and used in Chinese celebrations marking the arrival of Spring. Camellia petals
are topped with rice and honey, and re-arranged to from a camellia-like flower, symbolizing good will.
Camellia japonica.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Camembert
Soft cheese, originally from the village Camembert in the Department of Orne, Normandy, France.
Camembert cheese is now made in Pays d'Auge, France, and in many countries. The soft textured
cheese is like Brie, see there, in appearance and taste. Though the small 9 oz. Camembert looks like a
miniature version of Brie, it has a slightly stronger flavor. The cheese is traditionally packaged in round
wooden boxes.
The invention of the cheese around 1790 is credited to a Mrs. Marie Harel. A monument was erected in
her honor, which was damaged during WW II, and re-built with great controversy concerning the origin of
the cheese. The original Camembert was probably a blue cheese, but the mold was changed to produce
a cheese with a golden crust in France, and a more whitish crust in the US. Similar cheeses include
Carré de l’Est, Chaourcée and Cooleney from Ireland. Canned Camembert is made in many countries.

camomile/chamomile
Daisy-like plant with strongly scented flowers and yellow blossoms, used for tisane. The beverage has
medicinal applications. The plant was popular in Germany.
Anthemis nobilis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Camosun

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Semi-soft cheese, resembling Gouda. The cheese was developed at the Washington State College in
1932 to utilize surplus milk.

Campagnard
Belgian gouda like cheese.

Campanilla honey
Mexican light colored honey.

Campari
Aperitif with about 20% alcohol content. Brilliant crimson in color with a bitter and slightly sweet taste.
The flavor is a combination of aromatic wood and citrus. Usually served with club soda or over ice. It
was created by Caspare Campari in the late 19th century.
Campari is an ingredient in Negroni cocktail.

Campbell's
America's largest manufacturer of canned soups for the retail market. John T. Dorrance, an early
president of Campbell's, is credited with having invented canned condensed soup.
Campbell's chicken noodle soup, introduced in 1933, it is the #1 selling canned soup in America in the
1980's.
Many soups are used as an ingredient in dishes such as casseroles, rather than eaten plain. Mushroom
soup is especially popular for this purpose.
The company also owns other brands such as Swanson, V8.

camphor duck
Duck smoked with camphor and roasted till the skin is crackly crisp. Chinese cooking.
Camphor is a pleasant smelling sap from the camphor tree.

Can sizes
List of the most common can sizes in institutional food service. The weight of cans varies greatly,
depending on density of content.
Name Fluid ounces Cups Number Pack per case
#1 picnic 10 1/2 1 1/4 0.308 24 or 48
#211 cylinder 12 1½ 0.348 24, 36 or 48
#300 13 1/2 1 3/4 0.391 24, 36 or 48
#303 15 1/2 2 0.449 12, 24 or 36
#2 20 2 1/2 0.580 12 or 24
#2 1/2 28 1/2 3 1/2 0.826 12 or 24
#3 33 1/2 4 1/4 0.971 12 or 24
#3 cylinder 46 5 3/4 1.334 12
#5 56 7 1.624 12
# 10 103 1/2 13 3.001 6
1 gal 128 16 3.712 4

Can sizes, transposing

Approximate conversion of cans.
One can #10 = 3 cans #3
One can # 10 = 5 cans #2 or
One can # 10 = 2¼ cans #3 cylinder
24 cans #303 = 19 cans # 2
24 cans #2 = 14 cans # 3
12 cans #10 = 37 cans # 3

Canaan
South African white wine grape variety.

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Canadian bacon
Bacon made with the boneless pork loin. See bacon.

Canadian potatoes
See Jerusalem artichokes.

Canada beverages
Wine is cultivated in the Niagara peninsular and extensively in British Columbia, especially in the
Okanagan Valley.
The wines have greatly improved and the wines cultivated in British Columbia rival Oregon wines in
Quality.
Canada is a major exporter of beer to the US. Seagram, the world largest alcoholic beverage company
in the world is originally from Montreal.
See beer and whiskey.

canaigre
Plant related to buckwheat, and growing wild in Western states. The seeds can be used in gruel or bread,
and the leaves have medicinal value. The plant is very tannic, and is used for tanning leather.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Canaiolo Nero
Italian red wine grape variety used as blending wine in Chianti.

canapé/canapés (canape)
Small, cold appetizers served on top of bread or other ingredients. In US culinary terminology, any kind
of cold finger food is called canape (spelled without accent). Canapes are served at parties and
receptions, and are usually passed around by servers.
Canapé is the French name for sofa or couch.

canard
French for duck. Canard sauvage is wild duck. Caneton is a young duckling.

canard à la presse
Elaborate French restaurant dish, once famous at the restaurant La Tour in Paris, France.
The duckling was cooked rare, the breast carved in the dining room and kept warm, the legs sent back to
the kitchen to cook well done. The carcass was put in a heavy silver press and all juices and blood
pressed out. This was blended into the duck sauce along with Cognac and butter.
The duckling variety was Rouennaise and the birds were strangled to keep the blood in.

canard á l'orange.
Duck prepared with bitter orange sweet and sour sauce.

canary seeds
Seeds from a grass native to the Canary Islands. Most is used as bird food.

Cancale
French much esteemed oyster.

candied fruits
Fruits preserved by replacing natural moisture with sugar. The method varies depending on the type of
fruit. The fruits most often candied are cherries, citron, angelica stems, ginger, pineapples, kumquats,
and chestnuts. Candied fruits are used in baking, especially in fruit cakes, and as snacks.
Candied fruits such as lotus seeds, kumquats, and dates are often served during Chinese celebrations,
such as Chinese New Year, to symbolize plenty.

candied flowers

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Candied violets are real violet blossoms dipped in beaten egg whites, then into very fine granulated
sugar, and allowed to dry. An alternate method is to dip them into a sugar syrup before coating them with
the granulated sugar. The dipping mixture and/or sugar are often tinted purple. Candied violets are used
primarily to decorate desserts, such as custards and cakes. Candied rose petals are made the same
way.
Also kown as crystallized fruits or glacé fruits.

candlefish
Small, edible, oily ocean fish harvested in the Pacific North West and is so oily that supposedly will
burn when dry.
Thaleichtys spp.

candle nuts
Kemiri nuts, see there.

candling/to candle an egg

Method to detect impurities in eggs, to hold it before a candle flame in order to determine imperfections,
such as blood spots.
Egg producers replicate this procedure using high intensity lights before the eggs are shipped. The blood
spots which can occur in eggs do not render them inedible, just less attractive in appearance.
Also used with fish eggs to detect parasites.

candy
Generic term for sweet tidbits in any from, shape, consistency and flavor. Most candies are based on
boiled sugar with flavors added. The word is probably derived from Arabic gand .
The biggest candy buying occasions in the US are Christmas, Easter, Halloween, Valentine's Day, and
Mother's Day.
The largest candy company in the world is Mars, maker of the #1 candy bar, Snickers.
Hershey is the #2 candy maker and manufacturer of the #2 candy in the US, Reese's Peanut Butter
Cups.
The newsletter of the candy industry is Debs Confectionery Marketing Reports.

candy store
Small shop selling candies, newspapers and novelties.

candy apple
Apple on a stick dipped in especially formulated red sugar syrup to become hard when cold, a popular
carnival treat.

candy ass
American slang for a weak, hesitant, or ineffectual person.

cane syrup
Syrup in the sugar cane refining process. It is mostly used by the food industry to make flavored syrups.

canela
Cinnamon like bark of a West Indian tree. It is often sold as cinnamon, but is inferior in flavor. See
there.
Also known as Mexican cinnamon.
Canella winterana.

canestrelli
Italian delicate butter cookies from the province of Piedmont. Literally translated little baskets.

caneton
French menu term for young duckling.

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caneton (or canard) Montmorency
French popular dish of roast duck with sour cherry sauce.

canistel
Tropical fruit, now grown in Florida.

canned condensed soup

Soup with about half the water content as regular soup. John T. Dorrance, an early president of
Campbell's, is credited with having invented it.
Condensed soup saves shipping and storage costs.

cannellini/cannellino beans
Italian white kidney beans used in many classical Italian dishes.

cannelloni
Italian term for tube, and is used for pasta sheets filled with meat or vegetables, rolled and then baked.

canning
Process of preserving food in sealed tins or cans by sterilization. It was invented by François Appert in
the beginning of the 19th century. It became popular quickly and home canning was practiced by many
house wives. The US was once leading in canned food technology and consumption. It has been
replaced to a large extent by freezing and the availability of fresh produce, meats and fish.
See botulism.

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cannocchie
Italian shrimp. Also known as mantis shrimp. No equivalent in the US.

Cannoli
Italian dessert. A crisp deep fried pastry tube filled with a sweet cream of ricotta cheese flavored with
cinnamon oil and often bits of chocolate or candied fruit.

Canocazo
Australian white wine grape variety.

canola/canola oil
Cooking and salad oil developed in Canada from rape seed oil. The word canola is an acronym from
Canada, oil, low acid. When the Canadians first developed it, it was called LEAR oil, meaning Low Erucic
Acid Rapeseed oil.
Canola oil contains healthy Omega 3 fatty acids, the same as is found in fish oil. It has the advantage of
having less saturated fat (only 7%) than even safflower or sunflower oils. The rapeseed plant has the
disadvantage of containing erucic acid. Most erucic acid can be removed by processing, and only oil that
which is low in erucic acid can be sold in this country.
Rape are widely grown in Canada, it is Canada's second largest cash crop. The plant grows to about 3
feet. The leaves are used as animal fudder.
Brassica napus.

Canquilotte
French skim milk cheese, also called Fromagère or Tempête.

Cantal
French cow’s milk cheese also known as Fourme, from Auvergne, in the Department Cantal. The
cylindrical cheese is hard, yellow and sometimes wrapped in pear leaves. The cheese can weigh up to
100 lb and resembles cheddar.
See Fourme de Cantal.

cantaloupe
Musk melon with a tough outer "netted" skin. When ripe, it has a rich, heady aroma if held up to the nose
and it will yield slightly when pressed at the stem end.
The name might have originated from the former papal estate Cantalupo outside Rome, where the
melons were first grown. Very high in potassium and vitamins. Cantaloup melons are available year
round, with peaks in Summer. Melons are imported during the off-season.
Also known as rock melon, netted melon or nutmeg melon.
Cucumis melo.

Cantenac
French wine town in the Margaux region of Bordeaux.

cantina
Spanish/Italian for bar or saloon.

canvasback duck
Wild duck hunted in most parts of the US, especially plentiful around Chesapeake Bay, along the
Delaware and Susquehanna rivers, and the Long Island Sound. The bird is considered very tasty, and is
hunted extensively.

capachas de budare
Venezuelan tamale wrapped in banana leaves and grilled. Budare is the name of the grill or griddle
used.

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capachas de jojota
Venezuelan corn pancakes.

Capachas de hojas
Venezuelan tamales steamed in corn husks.

Cape Code turkey

New England slang for baked codfish.

Cape gooseberries
Cherry sized fruit encased in a natural papery husk, resembling a Chinese lantern. Bitter and green
when unripe, it ripens to a mustard gold color, aromatic smell and medium sweet flavor. The plentiful
seeds are soft and edible. The fruit can be eaten raw or used in preserves.
Cape gooseberries are related to Mexican green tomatoes, which are not actually tomatoes. They come
from South Africa; thus the name.
.Also known as Chinese lantern, golden berry, ground cherry and Peruvian cherry.
Physalis peruviana.

Cape Cod
A sandy hook of land in southeastern Massachusetts, known for its seafood such as codfish which is
sometimes warmly referred to as Cape Cod turkey. Also known for its cranberry and beach plum crops.

capellini/capelli
Italian very thin dry pasta. Capelli d’angelo means angel hair and is the finest pasta in size.

capercaillie
Type of European grouse, a large game bird.
Auerhahn in German. Tetrao urogallus.

capers
Buds of the Capparis plant, a shrub growing in Mediterranean regions usually wild in full sun and poor
soil. Large producers are Italy, especially Sicily, France, Morocco and Israel.
They do not stay fresh long and must be processed as soon as they are picked. Because of their raw
acidity, capers are not edible in their natural state. Sold most often packed in vinegar, which along with
the plant's natural capric acid brings out the gherkin like taste. Capers are also sold salted and dried.
Size is the major indication of quality. Though some eaters prefer the mild large ones, experts generally
value the smaller varieties which grow town the end of the twigs. The smallest are considered the best.
Other indications of quality are uniform size, firm, unwrinkled surface and bright olive green color. The
smallest are called nonpareilles (nonparelles in Italian); then graduated by size are superfine, fine,
capuchin, and capot (or gruesas in Italian). French capers are reputable the best.
Oldest reference to capers is found on Sumerian tablets, dating from 2000 B.C. At one time capers were
considered an aphrodisiac. Today they appear in many cuisines.
Capers are widely used in Danish cooking and Denmark has the largest per capita consumption of
capers. Famous dishes containing capers are caponata, tapenade, vitello tonnato, bollito misto. Capers
are traditionally served with smoked salmon.
Less expensive substitutes include pickled nasturtium seeds which contain the same capric acid and
pickled martynia seeds, fermented black toushi beans, and marsh marigold buds.
Capparis spinosa, caperis inermis.

Caper berries
The fruits of the Capparis plant. When the buds blossom, the pistils develop into a berry the size and
color of a small green olive. Picked with its stem on the fruit is pickled and served at tapas bars in Spain.
Like capers, they do not stay fresh long so they must be treated as soon as they are picked, often packed
in brine before further processing.
See capers.
Caplan, Frieda

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Exotic fruit and vegetable wholesaler in Los Angeles, owner of Frieda's Finest Produce Specialties, Inc.
Thanks to her, many of the fruits and vegetables which we take for granted are now widely distributed
and/or grown in the US.
In 1962, Ms. Caplan began selling fresh mushrooms at the Seventh Street wholesale market in Los
Angeles. She quickly became known as the "Queen of Specialty Produce". In 1962, she helped launch
the Chinese gooseberry in the US, under the more marketable name of kiwi fruit.

caplin/capelin
Small ocean fish harvested along the coast of Newfoundland. Most is used for bait, but same reaches
the market. The fish resembles herring. Also known as Ice fish.
Mallotus villosus/catervarius.

capocollo
Cured pork butt, seasoned with salt, paprika and hot peppers, stuffed into a beef bung, smoked and air
dried. It is a popular delicatessen meat.
Also spelled capicola and capacola.

capon
Castrated rooster chicken to increase weight and flavor. They average 6 lb to 10 lb and are much too
large to be used as single breast for a portion. The term capon breast loved by so many catering
managers is usually misleading.
The practice of castrating roosters goes back to the Romans.

caponata
Italian grilled eggplant, tomato and caper dish. See also tapenade.

Capparis spinosa
The shrub on which capers grow. Capparis inermis is the spineless variety.

cappellacci
Italian stuffed pasta, literally translated "little hats”.
Cappellacci con la zucca/cappellacci di zucca are small pumpkin filled ravioli, shaped into hats. A
popular dish in Ferrara. Usually zucca violino squash is used. A similar dish made in nearby Mantua is
known as tortelli.

cappelletti
Italian filled pasta in the shape of a small hat, usually stuffed with meat, such as veal, chicken, beef or
pork, cheese or spinach.

cappuccino
Strong coffee served with a head of frothed milk. The color of the beverage is brown and resembles the
habits worn by capuchin monks.
Cappuccino has been popular in Italy and Southern European countries for many years, and has become
widely available in the US since 1990. A special machine is required to force steam through the milk to
make it foamy.
To make a double cup of espresso coffee, milk is steamed separately in a pitcher, and the frothy milk is
poured over the coffee. Cappuccino is often sprinkled with nutmeg or cinnamon, but these flavors just
detract from the coffee flavor.

caprella
Italian soft ripened goat cheese.

Caprini di capra
Italian fresh, soft, white, cylindrical goat cheese. It can have a slightly bitter, though not unpleasant,
aftertaste.

Caprino

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Goat cheese from Argentine. Caprino Romano is an Italian goat cheese.

Caprion
Italian goat cheese.

capsaicin
The chemical in capsicum peppers which makes them taste hot. It is also a strong irritant to the eyes and
skin.

capsicum
Latin name for plants native to the Americas, including those which are somtimes referred to as peppers
although true peppers are of the genus piper.
Capsicum plants include bell peppers and chilies.

caracoles
Spanish word for snails.

carambola/starfruit

Tropical glossy yellow, thin skinned, deeply ribbed, ovoid tree fruit. Because its five ribs form a perfect
five pint star when sliced, it is also called star fruit. Unripe fruit is green, but will ripen at room
temperature.
Found in southeast Asian countries, the fruit is indigenous to Malaysia, but it has been cultivated on a
small scale in southern Florida for over 150 years and in Hawaii. Also grown in Africa and Brazil. Most
commonly found in markets from September to March.
Carambola is a member of the Oxalidaceae family and contains oxalic acid and is an excellent source of
nutrients such as Vitamins A and C, potassium and crude fiber.
Ripe fruits have a flowery fragrance and can be eaten raw. They should be sliced, un-peeled across to
display the star pattern. The are good with avocados, in sorbets, and as a decorative touch on such
foods as fish to which the less sweet varieties will impart a distinctive acidic flavoring. The tarter fruits
are best cooked, and develop a quince like flavor.
VARIETIES INCLUDE:
Arkin - the sweetest star fruit, the most popularly grown in Florida.
Fwang Tung
Thi Knight
A close relative is the bilimbi (Averrhoea bilimbi) which is green and thus its name translates to cucumber
tree fruit.
Also known as barbardine, granadilashewla (in the West Indies) and star fruit. Itis not related to star
apple. See there.
Averrhoa carambola, named for Averroes, the Moorish philosopher who lived in Spain in the 12th
century.

caramel

168
Sugar melted over slow heat until all moisture has boiled away and the sugar turns brown. This stage is
reached at about 325 degrees F.
There are many stages in between and are used in candy making and for decorative sugar pieces.
Glucose and\or cream of tartar is added to give the sugar elasticity and to prevent the formation of
crystals. The first caramel stage is about 305 degrees. This relative soft sugar can be used for blowing or
molding sugar pieces. Sugar cooked to 310 to 318 degrees can be used for dipping fruit or for making
pulled baskets. Pastry chefs and candy makers have their own formulas to what degree the sugar is
boiled and the ratio of glucose and\or cream of tartar.
The name is attributed to the famous chef Antonine Câreme. Literally translated "burnt sugar".
Caramel is also formed by roasting materials containing sugar, such as malted cereal, coffee and fruits.
See sugar boiling stages.

caramel candies
Sweets made from melted sugar. The candies usually contain cream or milk beside sugar to make them
soft. Caramel sauce is a custard sauce flavored with caramel. Also known as caramels

caramelize
Cooking term, verb to slowly heat sugar, or food naturally rich in sugar (e.g. onions), until it turns brown.
It brings out the flavor of the food.

carapace
The shell covering the main body of a crustacean. Lobster sizes are determined by measuring the
carapace.

Caraquet
Oysters harvested off the coast of New Brunswick. They are large, oblong with a smooth brown shell.
The plump, firm flesh has a briny taste.

caraway
One of the oldest known spices, the seeds of a biennial plant in the family umbelliferae native in Europe
and Asia. The roots are edible, but not commercially available.
The half moon shaped seeds are used in bread, especially in Germany. The German word is Kümmel,
and the seeds are used to flavor a liqueur with the same name.Caraway seeds are also used in other
alcoholic beverages, especially in Eastern Europe. A famous brand is "Danziger Goldwasser".
Caraway seed oil is used extensively in industry.
Carum carvi.

Caraway cheese
Cheese flavored with caraway seeds.

caraway seed cake

English cake, commonly served at tea during Victorian times.

carbohydrate
Essential nutrient. It supplies energy, helps the body to use fat efficiently and saves protein for tissue
building.
The simplest carbohydrate is sugar. Most starches can also be converted by the body into digestible
carbohydrates.

169
carbonade
French term for braised beef slices. The most famous is carbonade à la bière, a specialty of the Brabant
region of Belgium made with sauteed beef simmered with dark ale, onions, tomatoes and brown sugar.
Carbonade à la flamande is also a Belgian specialty. The beef slices are braised with bacon and in the
local Gueuze-lambic beer with onions, bay leaf and thyme.

carbonated water
Large group of refreshing beverages made sparkling by impregnating them under pressure with carbon
dioxide gas. The term is not used for beverages with natural gas.
The gas can be shipped in cylinders or capsules, added at the moment of use, or directly in the
beverage.
Carbonated water is cooler than plain water held at the same temperature because the escaping gas
carries off some heat stored in the water.
Also known as soda water.
See mineral water.

carbonated wines
Inexpensive sparkling wines. Carbon dioxide is added to finished wines to make them bubbly. The
method is quick an inexpensive. The process is called bulk method carbonation.
Wine coolers are carbonated wines, flavored with fruit syrups.

carbonization
The method of adding CO2 gas to a liquid to create bubbles. The method was developed by Joseph
Priestly.

Carborundum
Name for a compound sharpening stone, which can be used dry. Other sharpening stones must be
wetted.

carcinogen
Cancer-causing compounds sometime occurring naturally in food.
Carcinogenic is a substance that can produce cancer when consumed.

carciofi
Italian name for artichoke. Carciofi ripieni are stuffed artichokes.
Carciofi alla giudia are Italian fried artichokes, flattened out into the shape of a large chrysanthemum.

cardamom
Aromatic spice from a plant belonging to the ginger family native to India. Cardamom seeds grow in
three cell, ovate triangular pods enclosing a number of small, dark, wrinkled seeds with a pungent
aroma, spicy - sweet flavor. The seeds are used to flavor Indian dishes, coffee in Arabic countries, and
are used, ground, in baking
Green pods indicate that they have been dried by forced heat, yellowish pods are dried in the sun, white
pods are bleached with sulphur. A few pods or a small amount of ground seeds is all it takes to season
foods.
Elettaria cardamomum.
Other types of cardamon are East Indian plants of the amomun genus, such as the Java cardamon and
Siamese cardamon.

cardinal
French culinary term for red sauces flavored with lobster butter. The name probably refers to the color of
a cardinal’s robes, and to the expensiveness of the dish.

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cardoon
Vegetable, indigenous to the Mediterranean region in the thistle family and related to artichokes. The
plant resembles dry, silvery celery with a slightly fuzzy, downy skin. Both the stems and roots are eaten.
Unlike artichokes, cardoon flowers are not eaten. The stems can be eaten raw, but are more likely
braised or steamed.
Cardoons are part of Mediterranean cuisine, and popular at Christmas time in southern France. Also
called Spanish artichokes.
Cynara cardunculus/scolymus cardunculus.

Carême, Antonin (Careme)

Famous French chef, author and culinary artist 1784 to 1833. He created elaborate showpieces (pièces
montées). Câreme worked in Brighton, England, and in Vienna,Austria. Although noted most for his fine
cuisine, he is also credited with having introduced the tall pleated toque (chef’s hat) around 1840. This is
debatable.

Caribbean food
An eclectic cuisine influenced by all the colonizers, Spanish, French, British, Indian, Dutch, Indonesian,
Portuguese, and by the African slaves who were brought there. The cooking of the islands varies
depending on the particular history of each island. Meat is often marinated, or highly seasoned, which
was one way of preserving it.
Grilling is popular. Foods include local seafoods, meats especially jerked meat, exotic fruits and
vegetables. Herbs and spices include chili peppers, allspice, thyme, curry, nutmeg and ginger.
Caribbean fruits include acerola, hog plum, jujube, mamey apple, star apple, see all. The specialties of
many Caribbean islands are listed under their names.

caribou
Wild deer in the arctic regions of North America. Caribou meat is usually marinated because it can be
though and stringy.

Carignan
French red wine grape

Carignan Blanc
French white wine grape.

Cariñena
Spanish wine grape of the Somontano region. The grape is no longer grown in Somontano in any
quantity, but it is grown in Rioja.
Also known as Mazuelo.

Carlsbad Oblaten (Karlsbad)

Thin crisp dessert wafers with a subtle almond flavor, first produced at the spa Karlsbad in
Czechoslovakia (now Czech republic) in 1787, and named for Emperor Karl IV who discovered the
geyser in 1349, which gave the spa its fame. They are made of ground almonds, flour, sweet butter,
sugar and vanilla, and cooked on special baking irons.
Carlsbad Oblaten are made in made in Minnesota since 1948.

Carmelite water
Herb and spice tea, mixed with white wine, and once used as a restorative. The infusion usually includes
lemon balm, lemon peel, cinnamon, cloves, and nutmeg. It is still made in France as Eau de Mélisse de
Carmes.

Carmerene
French red wine grape variety. It was extensively grown in Bordeaux, but much affected by phylloxera.
Little is grown today.

Carnaroli

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Short-grained, polished Italian rice, similar to Arborio but slightly faster cooking. Like Arborio, it is prized
for making risotto. Not generally available in America.

carnations
Decorative flowers that have been used in salads, in drinks and syrups, to flavor vinegar and the buds
can be pickled.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Also known as gilliflowers
Caryophyllaceae spp.

carne del sol

Brazilian term for beef jerky made from salted, sun dried beef flank.. Literally translated carne del sol
means meat of the sun. Also known as carne sêca or charque.

carne seca
Spanish/Hispanic term for dried meat, usually beef. Drying is a method of preserving meat and was
widely used in the days before refrigeration.
It is the same concept as Beef Jerkey in the US, Bündnerfleish in Switzerland, and Bresàola in Italy.
Carne secca in Italian has its roots in Roman Jewish cuisine.

carne de membrillo
Spanish term for quince paste.

carne de porco à Alentejana

Portuguese. One of the most popular and ubiquitous Portuguese dishes. A combination of pork and
clams.

carnelian cherry
See cornel.

Carnelian
American wine grape, first grown in 1972. A cross between Carignan, Cabernet Sauvignon and
Grenache.
Carnellan is California red wine grape variety, relatively new, a prolific producer. It might be the same as
above.

carnitas
Mexican deep fried pork chunks. They are often served with lime wedges and condiments such as salsa,
jalapeña, and sliced onions and radishes, and with side dishes such as tortillas and beans.
Literally translated, "little meats",

carob bean

Sweet, succulent long brown pods, the fruits from an evergreen tree native to the Middle East. The pods
contain tiny hard seeds which are not eaten. The pods can be chewed for a sweet treat, or manufactured
into molasses and ground as a healthy chocolate substitute as they contain no caffeine or oxalic acid and
have half the fat of cocoa.
Confections made are made by combining the carob powder with a fatty substance such as palm kernel
oil. The pods are also used as animal feed. Gum made from carob is used as a binding agent in
processed cheeses.
. Also known as St. John's bread, named for St. John the Baptist, Locust Bean, Honey bread and
Algarroba.
Ceratonia Siliqua

Carolina Gold

172
Pure, non hybrid strain of rice which was originally brought to North American from Madagascar in the
late 17th century. Once a popular and prevalent rice in South Carolina, it was one of the major local
crops in the area around Charleston. However, natural disasters as well as the Civil War and abolition of
slavery mostly ended the local rice industry. The last crop for some time was harvested in 1927.
But in the late 1980's, Richard and Patricia Schulze persuaded the US Department of Agriculture Rice
Bureau to propagate seeds that had have been kept in a seed bank. The Schulzes obtained and planted
the seeds at Turnbridge Plantation, South Carolina, and the rice began to be harvested again though on
a small scale. Named for the color of its un hulled grain. Firm textured and mild flavored.

carotene
The yellow pigment in carrots and other plants. It is heigh in vitamin A.
Also known as carotine.

Carougeoise
Beer glass for Genevese beer, named for a town near Geneva, New York State. The term refers to a
specific 2 1/2 decilitre size. A brewer refusing to raise the price of his beer to equal other prices in the
area ordered glasses made little smaller instead.

carp
Fresh water food fish native to China. The fish is prolific and tenacious, easily cultivated in still waters .
Carp can be divided into two categories, with scales and without scales, although all carp have some
scales and are therefore considered kosher.
Carp are bottom feeders, and live in ponds or stream. The fish was introduced to the US from Europe in
the late 1800's, and never became popular on account of its dark red meat, often muddy taste, and bony
structure. Carp is esteemed in Center and Eastern European cooking, and it also the main ingredients in
gefilte fish, a Jewish fish dumpling. Carp is the traditional Christmas eve dinner in Vienna, Austria.
Carp without scales is called Spiegelkarpfen in Austria, because the shiny skin resembles a mirror,
Spiegel in German.
Carp roe is tinted red or pink and used as caviar. It is also used in a Greek dip called taramasalata.
Tarama is the Greek name.
Cyprinus carpio.

carpaccio
Italian appetizer of extra thin slices of un-cooked beef, made with completely trimmed sirloin or beef
tenderloin. The meat should be semi frozen, and sliced very thin and a slicing machine. The slices are
served on a large plate, sprinkled with freshly ground pepper, dribbled with extra virgin olive oil, sprinkled
with freshly grated Parmesan, or with a Mayonnaise based sauce.
Carpaccio was invented by Harry Cipriani at the Venice Harry's Bar in 1952 and named after a painter
who was exhibiting locally at the time.
The term carpaccio has been adopted by chefs for other foods served in thin slices, such as salmon
carpaccio or venison carpaccio.

carpetbagger steak
Steak stuffed with oysters, resembling a traveling pouch. The dish and name is popular in Australia.

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carrageen
Thickening agent derived from Irish Moss seaweed. The plants are washed and dried, and are used in
food manufacturing.
Carrageen moss is also eaten as vegetable.
Also known as pearl moss, carragheen. See Irish moss.

Carré de l'Est
French cheese , resembling Camembert. The cheese is milder than Camembert, and is packed in
square boxes.

Carré
Generic term for a rich French soft cheese packed in squares, also known as Double Crème.

carrot(s)
Inexpensive root vegetable native to Europe and cultivated in temperate climate throughout the world.
It is consumed as vegetable or salad raw and cooked, and is also used to flavor and thicken soups and
sauces. Large, coarse carrots are referred to as horse carrots, and are used as animal food. Carrot juice
is a health bar beverage.
Carotte in French, Karotten in German, carota in Italian, zanahoria in Spanish.
Daucus carota.

Carruades de Château Lafite

Former name for the second label of Château Lafite Rothschild, normally made from grapes from
younger wines. The wine is called now La Forts de Latour .

carum carvi
Botanical name for caraway.

Caruso, Enrico
Famed opera singer, 1873 - 1921, who was fond of cooking and is credited with liking Spaghetti Caruso,
and the dish named for him. It consists of spaghetti in a tomato sauce with garlic scented olive oil, basil,
parsley, and red peppers, dusted with Parmesan and topped with coins of fried zucchini.
A more common restaurant version consists of spaghetti served with sauteed chicken livers.

Carver, George Washington

Black American agricultural chemist and educator, 1864 to 1943, who developed many uses for peanuts.
He is sometimes credited with developing peanut butter, although this is more often attributed to a St.
Louis physician. See peanut butter.

cary ga banh mi
Vietnamese curry eaten with bread.

carzamoras
Spanish term for blackberries. See there.

casaba melons
Group of winter melons, including honeydew. Round to oval, thick skinned melons, about one foot long,
with ridged, pale yellow skin and creamy white, moderately sweet flesh. As the Latin name implies, they
have no smell, making their ripeness difficult to determine.
Casaba melons are normally ripened off the vine.
Cucumis melo var. inodorus.

casareccia
Italian dry pasta in the shape of two strings twisted on one end.

casalinga

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Italian term for house wife style, such as chicken casalinga. The French term on menus would be bonne
femme.

casatiello
Italian/Neapolitan Easter bread, made with a yeast and egg dough. A high round loaf, studded with
cheese and ham.

Cascade berries
Deep purple berries native to the Pacific Northwest.

Cascade
Early ripening red grape variety.

case, to
An old English term meaning to remove the skin of an animal, as to skin a rabbit.

casein
The major protein component of milk, and the basic component in cheese. It is an important ingredient
in industry, and can also be made from soy beans.
Also known as paracasein.

Cashel Irish Blue

Creamy, soft, sharp blue cheese, made in County Tipperary, Ireland by small farmers.

cashew apples/cashew nuts

Tropical heart shaped fruits with a single protruding kernel beneath the fruits. The red skinned fruits are
the base of the flowers. The fruits of the tree are the nut. Their slightly sour taste is a useful ingredient in
preserves and drinks. The fruit is related to poison ivy, and the kernel juice is caustic and can cause
acute discomfort. Cashew apples are difficult to harvest because the sap of the tree, as well as the shell
of the nut, cause skin inflammation. About 100 to 150 lb fruit yield 6 lb dried kernels.
Cashew are rich in phosphorous and vitamins A and C. The nuts should only be eaten roasted.
Cashew trees are plentiful in the rain forests of Brazil. The nuts are rather inexpensive and are often
included in cocktail nuts mix.
Anacardium occidentale.

Casigiolu
Cheese made in Sardinia, basically the same as Caciocavallo. Also called Panedda or Pera di Vacca.

cassareep
The condensed juice of the bitter cassava or manioc. It is used in condiments.

cassata Siciliana
Italian rich sweet dessert, commonly eaten at Easter time, when the Lenten fast is broken. Sponge cake,
layered with chocolate and citron studded ricotta cheese, topped with a rich sweet icing, trimmed with
marzipan, and garnished with glaceed fruit. As the name implies, it is a specialty of Sicily.
Some versions are frozen and the name reefers to the box-like shaped of layered ice cream.

cassava
Fibrous, starchy root, native to the tropics of South America, where it is the major source of starch in
many countries, such as Brazil and Colombia. Also popular in the West Indies, in West Africa and in
southeast Asia. It is closely related to manioc, see there.
There are many varieties and many uses. The varieties break into two categories, sweet and bitter. The
bitter varieties contain hydrocyanic acid and are highly poisonous if eaten raw. The bitter varieties must
be grated and washed to draw out the poisons. Both the bitter and the bland tubers must be cooked.
Sweet cassava is eaten like potatoes in chunks or mashed. The flour is used as a thickener and is used
to make tapioca, a popular thickener available in flakes and pearls.
The leaves can be eaten as vegetable, and the fermented mash is distilled into an alcoholic beverage.

175
The starchy flesh is covered by a dense, sometimes hairy outer skin. Cassava is nutritious and contains
traces of calcium and other minerals. It can be found fresh in Latin American markets under the name of
yuca, and is also available peeled and frozen.
Also known as aipim, manioc, mandioca in Brazil, tapioca in southeast Asia, yuca and yucca.
Manihot utilissima.

casse croûte
French Canadian word for a lunch counter, meaning break bread.

casserole
French, baking dish with lid. Originally an oven-proof dish made of earthenware, now made of metal.
The food cooked in it is also called casserole. The original French casserole dishes consisted of food
cooked in the same pot from the raw stage, usually in a slow oven.
American casserole dishes consist of pre-cooked food, heated and browned in the oven. Baked
macaroni with cheese is probably the best known American casserole dish. Tuna and Noodle casserole
was a popular family dish in the 1950's.
Tadjin is the Moroccan casserole cooking pot and dish by the same name. See there.

cassia
The bark from a tropical tree in the laurel family native to south east Asia. It is available as powder and
is sold often as cinnamon since it has an intense, but less delicate flavor the cinnamon.
Bassia buds resemble cloves and are dried and used as spice.
Also known as Chinese cinnamon.
Cinnamonum cassia.

cassis
French name for a type of black currant, much of it grown in Burgundy and in Lorraine. Tonics and
liqueurs are made from the leaves and berries, and the dried leaves are used for tea. Long considered
therapeutic, because of the high vitamin content of currants. Cassis is available is non alcoholic fruit
syrup. Crème de Cassis is the black currant liqueur.

cassis ratafia
French liqueur, a mixture of cassis juice and eau de vie, infused with cinnamon and cloves. The
ancestor of Crème de Cassis.

Cassis wine
Generic term for red, white and rosé wines made southeast of Marseille, France.

cassoulet
Thick Southern French stew or casserole made with white beans and whatever meat or poultry is
available locally. The classic cassoulet is made with lamb and duck and baked slowly in the oven until a
crust forms on top.

casta/castrato
Italian term for castrated lamb, a little larger than baby lamb. Popular around Venice.

castagnola
Italian goat cheese. Like many goat cheeses, it comes in a log shape , and has, when fresh, a
pronounced goat milk flavor.

176
Castela~o.
Portuguese red grape variety, used to make the wines of Bairrada.

Castelmagno
Italian blue molde cheese, resembling Gorgonzola.

caster/castor sugar
British term for superfine or finely ground white sugar. It is not the same as American confectioner’s
sugar, which contains corn starch.
The term is also used for very fine table sugar served in a caster or sugar container with a perforated
metal top. The sugar is so fine that it can be sprinkled directly from the container.

Castleborg
American semisoft, Scandinavian style cheese made by Steuben Foods, Jamaica, New York. Similar to
Jarlsberg, but a bit softer and sweeter.

Castroville
Town near Monterey, California. The artichoke capital of the US. It stages an artichoke festival every
September.

cat's ear noodles

Chinese noodles typically used in Hangzhou cooking. They are made from fresh noodle dough shaped by
hand like little ears.

Catalo
Cattle breed, a cross between buffalo and domestic cattle.

Catawba
American native red grape variety in the Labrusco family, discovered along the Catawba river in North
Carolina and first cultivated in 1832. The grape is easy to grow, and was popular in Ohio and in the
Finger Lakes Region of New York State. It is an important grape variety for making sparkling wine and
for a slightly sweet white wine.
Catawba grapes are also used in the production of grape jelly and grape juice.

catchup/catsup.
Condiment sauce originally made from the brine of fish. The Malaysians claim its invention, as do the
Indonesians. Various flavored ketchup were once popular in England, including mushroom, oyster, and
mussel versions. One version known as Windermere catchup, made in the Lake District, is a mushroom
catchup flavored with horseradish. For many years the term catchup was used only for mushroom based
condiment sauces.
Tomato catchup is by far the most popular ketchup in the western world, and its spread was part of the
proliferation of American fast food restaurants. It is considered both a condiment and a sauce, the fancy
grade contains at least 33% tomato solids. Other ingredients are sugar, vinegar and spices. Most
popularly used with hamburgers or French fries.
Also spelled ketchup, from the Chinese words koe-chiap or ke-tsiap.

catfish
Fresh water fish grown commercially in large quantities. The fish has barbels (whisker) which explains
the name.
Once appreciated only in the South, especially among the poorer population, catfish attained nation wide
popularity in the 1980's when large supplies were raised on fish farms, most of which are in Mississippi.
Commercial catfish farming began in the late 1960's when farmers flooded unprofitable cotton and
soybean fields. Now it is the largest segment of fish farming in the US. (Trout farming is a distant
second.) Only 5.7 million pounds of catfish were shipped in 1970, but more than 300 million pounds were
shipped in l988. Another commercial advantage is that catfish are easy to gut, clean, and fillet because
they have only back and rib bones.

177
Cultivated catfish is better tasting and healthier, because the food of these bottom feeding creatures is
controlled. Farmers feed the fish with floating food pellets which force the fish to feed near the surface
of the water instead of on the bottom. Furthermore, a sampling of every pond or "crop" is taste-tested by
the experts.
Some wild caught catfish is also sold.
Catfish is low in calories and fat.
The largest catfish are Mississippi catfish Ictalurus furcatus and Mud Cat Leptos olivaris.
The Great Lakes Catfish, Ameriurus lacustris is next in size.
The Channel Catfish, Ictalurus punctatas has the best meat.

Catherine de Medici
Florentine princess, Queen of France, 1519 to 1589. At age 14, Catherine de Medici married the future
French King Henry II of France. Florence was more advanced in gastronomy than France, and she
brought her own entourage of chefs. With her keen interest in food and table manners she is credited
with being the Mother of French Gastronomy.
Mayonnaise, iced desserts and the fork are said to have been introduced to France by her. Some of her
favorite dishes included artichokes, kidneys and cocks' combs.

catmints
Herbal plant in the mint family used for teas, and the young shoots are used in salads.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

catnip
Bushy aromatic perennial plant with an aroma cats love. Catnip was used in medieval times as kitchen
herb, but is used today only in teas.
Nepeta cataria.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Catnip, lemon
This perennial plant has lemon scented leaves which are used for tea.
Nepeta citrata/cataria.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Cattail shoots
Wet land plant with edible shoots.

cattalo
Meat animal created by crossing Angus with American bison.

Catty
Chinese tea weight of approximately 1½ lb.

caudle cup
Two-handled cup used for drinking posset or caudle, an obscure porridge of wine mixed with spices,
sugar and crumbled bread.
Also known as posset cup.

caul fat
Lace like fat layer which keeps the intestines in place. Most caul sold to food service is from pigs. Caul is
used to wrap soft, ground meat products to provide moisture during the cooking process and to retain the
shape of the products.
Caul is available fresh or frozen. It should be kept in ice water until use.

cauldron

178
Old word for kettle. The word chowder comes from chaudière/chaudron, the French words for cauldron.

cauliflower
Vegetable in the cabbage family which form a head consisting of white, closely packed together
blossoms, often referred to as curds. The name coleflower is Old English, and the vegetable has been
cultivated since Medieval times.
Most cauliflower is cultivated in California and New York. The harvest is time consuming,
because pickers must open the green outer leaves to see if there is a ripe head inside. Cauliflower is
usually sold by the head instead of by weight so buyers try to choose the largest heads. Size may
indicate value but it has no bearing on quality. The heads should be white, and the flowers crisp and
densely packed together.
Low in calories and rich in Vitamin C.
French cream of cauliflower soup is called Crème du Barry. Pickled cauliflower is popular in England.
Chouxfleur in French, Blumenkohl in German, Karfiol in Austria, cavolfiore in Italian, coliflor in Spanish.
Brassica oleracea.

Cauliflower Polonaise/chou-fleur Polonaise

Once the most popular cauliflower preparation on French menus. Cooked cauliflower was served with
finely chopped cooked eggs and parsley, and liebrally topped with bread crumbs sautéed in butter golden
brown.
Literally translated Cauliflower Polish style, though it is actually a French dish.

Caum
Irish cheese. See Lough Caum.

cava
The Spanish name for sparkling wine from various regions. The name is generic, although most cava is
produced in San Sadurni de Noya in the Pénedes region in Northeast Spain. The grape varieties used in
Penedes are Macabeo for volume and acidity, Xarel-lo for body and alcoholic content, and Parellada for
finesse.

cavatappi
Italian dry pasta in the shape of a twist.

caviale
The Italian word for caviar. It comes from the Turkish word khavyar, which is from the Persian word
khaviyar, which consists of khaya meaning egg and dar meaning bearing.

caviar
Generic name for salted fish eggs, also called fish roe. US Food and Drug Administration forbids the use
of the word caviar alone if the eggs don't come from sturgeon. Fish roe from other than sturgeon must
be labeled as such.
Sturgeon caviar is a Russian specialty, and for many years Russia and Persia (now Iran) were the world’s
sole suppliers. The sturgeon came from the Volga river and the Caspian Sea. There is much pollution
now, and the caviar catch is getting smaller. There is also a problem with quality control and poaching.
The US does not allow trade with Iran.
The word caviar is believed to be derived from the Turkish word khavyar. Some sources say the word
has Turkish - Italian sources; it may be that the first Europeanization of the word was the Italian caviale.
Caviar has been prized through the centuries. The ancient Romans ate caviar. Caviat is the Old English
word for caviar.
Caviar is produced in many countries and the US has a small, but thriving sturgeon caviar production.
American caviar comes from four types of sturgeon, with the paddlefish or spoonbill sturgeon being the
most common. Chinese caviar has also come on the market.
Caviar should be kept very cold but not frozen. A temperature of 28º is acceptable because caviar won't
freeze because of its high salt content. Caviar sold retail is often vacuum packed, and therefore shelf
stable. Egg color does not indicate quality, the color ranges from greyish to almost black. Golden caviar
is light colored. The size of eggs depends on the size of fish, and the caviar is named accordingly.

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However, egg size is not necessarily an indication of quality, although the large beluga eggs are normally
the most expensive. The word malassol means lightly salted, the highest grade.
CAVIAR VARIETIES ARE:
Beluga -the most prized and costly caviar, coming from largest sturgeon with the largest eggs.
Osetra -from medium size sturgeons with medium size eggs.
Sevruga - the smallest sturgeons eggs.
Sterlet - the smallest fish. The caviar is rare.
Pressed caviar - caviar which has been squashed during production. It is salted and pressed to
a dark, rather gooey mass with intense flavor. It is cheaper than other caviar, but appreciated by
connoisseurs and popular in Russia. Payustnaya in Russian.
Sturgeon is not a kosher fish, because it has plates of cartilage but no scales.
Salmon roe is often marketed as caviar and is kosher. The roe used in sushi bars is often paddlefish roe.
There is caviar from other fish on the market, often dyed black and sold in pasteurized jars.
Caviar is served with toast or with blinis, which are small buckwheat pancakes made with yeast. The
best caviar should be scooped from directly from the can with a non metal spoon, which was made years
ago from ivory. Restaurants often serve with caviar lemon wedges, chopped eggs and chopped onions
with caviar. This is superfluous, and is done to make the portion look bigger. The best caviar months for
fresh sturgeon caviar are May, June, October and November.
When buying caviar it is important to remember that a one pound tin contains only 14 oz, and the so
called Two Kilo original tin, the most common size caviar is exported, contains about 3 lb and 13 to 14
oz.
Ikra in Russian.

Cayenne pepper
Powerful spice made with the dried hot peppers of the genus capsicum, and named after the city and
Province in Guiana, South America.
The term is often incorrectly used to label packaged spices made of other hot red peppers, a problem
which has been contended by The American Spice Trade Association since the mid 1980's.
Capsicum frutescens.

Cayo Verde
Liqueur made from key limes.

cazuela
Spanish/Catalan earthenware cooking dish, used for recipes such as the local suquet.

Ceanese Comune
Italian red wine grape variety grown extensively in south-central Italy.

ceci
Italian word for chick peas.

cecum
The membrane that connects the large intestine with the small intestine. It is sometimes used as
sausage casing.

Cédratine
Corsican/French liqueur made from the Corsican variety of citron.

cefalo
Food fish in the mullet family harvested around Venice, Italy.

celeriac
Celery variety with a bulb shaped root, native to the Mediterranean. Though grown more in warmer
climates than regular celery, it is considered a winter vegetable. Popular in Germany and eastern
Europe. It can be eaten raw in salads or braised as vegetable. Rich in calcium and phosphorus.
Also known as Knob Celery, Celery Root, German Celery or Root Celery.

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Celeri rave in French.
Apium graveolens, var. rapaceum.

celery
Vegetable with stalks and aromatic leaves, marketed with some green leaves attached. The vegetable
was developed in Italy in the 16th century.
Originally, celery was bleached to be tender. This was achieved by preventing the sun to reach the
vegetable either by banking with dirt, or by wrapping the vegetable with a paper sleeve. Pascal celery
was developed to eliminate bleaching, and most celery sold in the US is green.
Celery is used as vegetable and frequently as ingredient in soups, stews and sauces. Celery stalks are
often eaten raw as part of crudité.
Diced celery is an important ingredient in combination salads, because it provides crunchiness and bulk.
When these salads are mixed with mayonnaise it is recommended to par-boil (blanch) the celery to kill
harmful bacteria.
In Europe, knob celery, see celeriac, is widely used in cooking, and stalk celery is available bleached and
green.
Apium graveolens.

celery salt
Condiment mixture of fine salt and ground celery seeds.

celery seeds
Seeds from a herbaceous plant related to the vegetable celery. The seeds are available whole and
ground.
Apium graveolens.

Célestines
French members of a religious order. Some dishes are named after them; the best known is Consommé
Célestines garnished with shredded thin pancakes.

cellophane noodles
Transparent noodles most often made with mung bean paste, but also with pea starch. They are part of
Chinese and also other Asian cuisines.
Also known as Chinese vermicelli.

celtuce
Crispy, hybrid lettuce stems, used in some Chinese cuisines, such as that of Shanghai
Lactuca savita.

centaury
Medicinal plants.
Centaurium umbellatum or chlora perfoliata.

century plant
See agave.

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ceniza
Spanish term for ash. It is used for a dried, smoked, strong flavored beef jerky.

Centurion
California red wine grape variety.

cépage
French wine term for grape vine.

cèpe(s)
French name for a wild mushroom variety. Porcini is an accepted name in English speaking countries.
Steinpilze in German.
Boletus edulis.

cephalopod
Multi armed sea animal, with 400 or so species and include octopus (see there), squid (see there) and
cuttlefish (see there). Cepalopods are eaten in Mediterranean countries including Spain, France, Greece,
Yugoslavia, and also in countries whose cuisines were influenced by Spanish explorers, such as Mexico
and the Philippines.
Most cephalopods also have an ink filled sack. They squirt the ink as a defense against predators. While
the water is clouded black, they can slip away. This ink also contains nutrients and is used especially to
color and flavor rice and pasta and in black food. See there.

cereal
Generic name for any edible grain. Wheat and rice are major sources of cereal food. The name is
derived from Ceres, the Roman goddess of agriculture.
In the US, the term is used since the late 19th century for breakfast food prepared with grain. The cereal
market in the US was helped greatly by the pasteurization of milk. See Kellogg.

cero
Ocean food and game fish in the mackerel family.

ceresas
Spanish term for cherries. Guindas is an other word.

ceriman
Tropical fruit native to Mexico, and now also grown commercially in Australia. The fruit is cone to
banana shape, with a pineapple-banana, slightly sour flavored pulp.
Ceriman grows on vines and is known as the "Swiss cheese plant" because its leaves are naturally
slashed and contain holes. Excellent, aromatic raw, eaten plain or pureed into milk shakes or ice cream.
The fruit is somewhat of a chameleon and is called the "fruit salad fruit" because it is claimed that, if you
cut off a piece and leave the rest in the refrigerator for a while before cutting off another, the next piece
will taste quite different from the first piece.
It doesn't bear fruit when cultivated in hothouses.
Also known as False Bread Fruit and monstera.
Monstera deliciosa.

cerises
French word for cherries.

cerkes tavugu
Turkish popular dish with many regional variations. Boiled, shredded chicken with walnut sauce. Also
known as Circassian chicken.

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cervelas/cervelat
Popular European name for sausages. The sausage was originally made in France with brains, therefore
the name. The sausage always contains pork and can be completely different in each country. The
Swiss version is called Landjäger and is black and heavily smoked, the German version resembles
salami, but an other version is a large, plump hot dog. Saveloy is an English version. Cervelllata is the
Italian version.

cervelle
French culinary term for brain.

cervoise
A primitive beer, drunk by the ancient Gauls.

cevabçiçi
Serbian grilled meat skewers, often made with ground meat, served with raw onions. A popular street
food.

Cesar
French red wine grape variety grown in Northeast France. The wine is used as blending wine because of
high tannin content and deep color.

ceviche
Lime marinated seafood. See seviche.

cevichi
Serbro/Kroatian meat skewer.

Ceylon tea
Fragrant tea grown a thigh altitudes on the island Sri Lanka, formerly Ceylon.

cha shao
Alternate method of cooking Peking Duck, in which the duck is barbecued on an open spit. The more
common method is roasting the duck hung in a vertical oven.

cha no yu
Japanese ritual tea ceremony. See Japanese green tea.

cha
Generic word in many Asian languages for tea. Other spellings are ch'a, tcha, chaa and chaw.

Chablis
Wine growing town in France, about 100 miles southeast of Paris. Sometimes considered to be part of
the Burgundy region, although it is 80 miles from Dijon, the capital of Burgundy, and 100 miles from
Beaune, the center of the Burgundy wine region.
Famous for its austere wines made from the Chardonnay grape. Most are fermented and aged in
stainless steel tanks, although barrel aging is making a comeback. These steely wines are especially
long-lived for white wines, and in fact, the best take six or more years to reach their full potential. Barrel
aging in oak aid in this long maturation process. Some producers are using new oak for a greater
concentration of flavor.
Grand Cru and Premier Cru are the best wines. Petit Chablis is a lighter wine usually served young.
Chablis is also a much abused generic term used to describe any white wine in several countries, such
as, the U. S., Australia and Chile. These imposters rarely contain any wine made with Chardonnay
grapes, and are more likely to be made from lesser wine grapes, such as, Thompson Seedless, French
Colombard, or Chenin Blanc.

Chabi
French soft goat’ milk cheese. Chabichou cendré is covered with ashes.

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Also known as Chabichou.

Chabris
French goat’s milk cheese resembling Camembert and made in the Chabris district

chacoli
Basque local wine from the northern part of the Basque region, near the coast.

chafing dish
Utensil , normally made of metal, consisting of a water bath and an insert to keep food hot. The heat
source could be electricity, candles, alcohol, charcoal or canned flammable jelly. The best known canned
fuel is "Sterno", a brand name, which has become a generic term. The word is from the French term
chauffer, meaning to warm.

chakapuli
Russian chicken or lamb stew.

chalaza
Twisted cords that anchors the yolks in place inside eggs, a gooey substance. The more prominent the
chalaza, the fresher the egg.

chalky soil
Wine term describing soil with a high lime content and, when white, will reflect the rays of the sun. The
soil will give a distinct flavor to wines, especially white wines.
Chalky soil is found in the regions of Champagne, Chablis, Montrachet, Poilly-Fuissé, and in the best
Sherry vineyards of Spain. Also in the Cognac region.

challah
Egg bread, traditionally associated with the Sabbath and Jewish holidays. The bread gets its golden
color from the egg yolks used and sometimes also from a pinch of saffron. Originally round in shape;
now the most common version is braided which evolved in the 15th century. Spiral or crown shapes are
served during the Jewish Rosh ha-Shanah holidays, and these shapes originated in the Ukraine in the
18th century.
Tradition dictates to break off a small morsel of bread and throw it into the fire to commemorate the
Hebrew term challa, the priest’s share.
Berches is a challah from the Lorraine region of France, made with potatoes.

Chalone Vineyards
California winery located in the Gavilan Mountains of Monterey County, owned by Chalone, Inc. Though
first planted in the 19th century, the present day winery was begun and the vineyards revived in the late
1960's a group of investors headed by W. Philip Woodward.

chalupa
Mexican tortilla in the shape of a small boat. The fillings can vary.

chambrer
Wine term, to bring wine up to room temperature. Chambré means the wine is ready to drink.

Chambord
A liqueur made from tiny black raspberries. 33 proof. Made in France and named for a Loire Château.
The Château is named after Duke Henry Chambord, who was briefly King of France. A salmon dish
braised in red wine is also named Chambord.

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Chambourcin
French red wine grape variety cultivated in the Loire wine region. the grape is relatively new.

chamburo
Tropical fruit. A close relative to papaya and babaco.
Carica stipulata.

chamois
Mountain goat like mammal native to the European Alps and also encountered in Asia. Hunting is
restricted and the meat is rarely commercially available. The antlers are often displayed as trophies, the
hide is turned into a soft leather which was esteemed for polishing silver.

chamomile, German chamomile

Flowering herb used for tea or tisane. Credited with having medicinal qualities, especially for headache,
to relax tension, and to prevent infection. Its daisy-like flowers have a flavor with a hint of apple. The tea
will lighten blond hair and soften skin.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Matricaria recutita.

champ
Irish mix of mashed potato and chives. It resembles colcannon potatoes but contains no cabbage.

champagne
Sparkling wine named for the region in northeastern France where it is made. Champagne didn't become
bubbly till about 1700 when a Benedictine monk, Dom Pérignon, developed the process of secondary
fermentation in the bottle. The bubbles are caused by carbon dioxide which is been dissolved in the wine.
Most champagnes are blends from different vintage wines, but all must be cultivated in the designated
region. The permitted grape varieties are Pinot Noir, Pinot Meunier, both red grapes, and Chardonnay.
Champagne is the northernmost wine region in France - more northerly than Montreal. The growing
season is only about 100 days, and the grapes are rather acidic. The various producers, or "houses"
have developed a style or cuvée (blend) which is consistent from year to year. Most champagne is non-
vintage (NV).
Vintage champagne is not made every year. The major houses make vintage champagne only in
especially good years, when the wine is deemed good enough to stand on its own without being blended,
and when the wine of one vintage can produce the desired house style. It is usually aged longer before
being sold. There is no way to know how long NV champagnes have been aged. It is at least two years
old before it is ready to be shipped. Champagne should be drunk when purchased and generally does
not age well, although old champagne from reputable firms will loose some effervescent but still might
still be excellent.
Méthode champenoise, also known as bottle fermentation, is the original procedure for making
Champagne. A still wine is made, stored in bulk and then bottled. A small amount of yeast is added to
each bottle and allowed to ferment. fermentation produces CO2, and the gas builds up tremendous
pressure. The yeast makes the wine cloudy which would make the wine un-sellable. The trick is to
make the sediments settle down into the neck of the bottle. Turning the bottle upside down produce the
desired result, because the spent yeast cells will cling to the sides.
The methods is to turn and tilt the bottles down ever so slightly, a process referred to as riddling.
Riddling was done by hand and required considerable skill. It is often done by machines now.
Eventually the bottles are upside down and are carried by conveyor through a brine bath which will
freeze the sediment collected in the neck. The cork is removed, the sediment is forced out be pressure,
and the bottles are re-filled with wine and sometimes with dissolved sugar and brandy to achieve the
desired flavor.
Bulk fermentation, see there, is called charmat.
SWEETNESS LEVELS DESIGNATIONS:
Brut - the driest product. Some producers use the term extra brut for a wine which is totally dry.
Extra dry - slightly sweeter than brut.
Demi sec - slightly sweet.

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TYPES OF CHAMPAGNE:
Blanc de Blanc champagne is made only from white grapes, which in the Champagne region means only
Chardonnay. Blanc de Blanc champagne tends to be lighter bodied.
Blanc de Noir champagne is made only from dark, literally translated "black", grapes. It tends to be richer
tasting.
Crémant has only half the effervescence of regular champagne.
Cuvée de Prestige refers to the premium blend of a house. Also known as tête de cuvée.
Rosé Champagne is blended with a small amount of red still wine, usually from the Pinot Noir grape. It
has a fruitier, sometimes slighter sweeter taste.
Champagne is marketed in different size bottles, and they are listed under bottle sizes.
Champagne glasses should have a long, elongated shape to preserve the bubbles. Saucer shaped
glasses disperse the bubbles quickly from the broad surface of the saucer.
A bottle of Champagne is traditionally broken on the hull of a new ship to christen the ship.
By European law only sparkling wine produced in the Champagne region can be called champagne. The
US allows other sparkling wines to be called Champagne.
See bottle sizes, champagne.

champagne, cooking with

The name champagne is considered luxurious and appears occasionally on menus as a food ingredient.
The effervescent dissipates as soon as the wine is heated, and there are better wines for cooking on the
market. Using champagne is a waste and a gimmick.

Champagne grapes
Tiny red grapes, grown especially to be used as garnish in small bunches.

Champagne cocktail
Cocktail made with a cube of sugar, Angostura bitter and champagne. Many other versions are popular.
Mimosa is a blend of champagne and orange juice.
Kir Royal is a blend of champagne and red currant syrup, called cassis in France.

champignons
French word for mushrooms. The word has become generic in many languages.

Champlain, Samuel de
See Order of Good Cheer.

champola de guanàbana
Cuban refreshing drink made with soursop.

Champoléon
French cheese, resembling Canquillote.

Chan
Chinese spatula.

chang
Tibetan intoxicating liquor made from fermented barley.

Channel Islands food

The islands located in the English Channel enjoy a mild climate on account of the Gulf Stream. The
tropical, papaya like fruit babaco is now grown there. Artichokes and flowers are also cultivated other
commercial crops.

Chantelle
Trade name of a cheese made in Illinois, resembling Bel Paese. The cheese is semi-soft and mild.

chanterelle(s)

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Wild mushrooms growing in the US Northwest, in most parts of Europe and in North Africa. The
mushroom is yellow, with a faint apricot aroma and a slightly peppery taste when cooked. The
mushroom is popular throughout Europe. When not available fresh, it is also available canned and
dried. So far the mushroom cannot be cultivated.
Eierschwämme in Austria, girolle in French, the German name is Pfifferlinge.
Cantharullus cibarius.
The black variety is known as trumpet of death, trompette de la morte in French. Despite the name they
are safe, edible, and delicious.

Chantilly
French town and castle in the Department Oìse. Supposedly, whipped cream was served there for the
first time in 1720. On French menus, dishes with whipped cream are often named Chantilly.

Chaourcé
French cheese resembling Camembert, made in the village Chaourcé in the Department Aube.

chapelure
French term for bread crumbs.

chaptalization
Wine term for adding sugar to unfermented grape juice with low sugar content. The higher sugar content
will result in higher alcohol. The process is named after Comte de Chaptel, chemist and minister under
Napoleon I.
In most wine making countries, chaptalization is governed by laws to prevent wines high in acidity and
low in sugar be made more alcoholic or sweeter, hence more expensive wines. It is permitted when the
weather during the growing season did not ripen the grapes sufficiently, and where laws stipulate the
minimum alcohol content for specific wines. This is the case in some years in Burgundy.
Some wine makers would rather not make wine in a specific category, than resort to chaptalization. This
wine is sold off as bulk wine without pedigree.
Chaptalization is not needed in California.

char kway teow

Singaporean dish which originated with the Hokkien immigrants who came to Singapore from China. A
mixture of thick rice flour noodles and yellow noodles, cooked with eggs, cockles and rich black bean
sauce.

char
Fresh water and ocean fish related to trout and salmon.
The fish is known under many names and sub species, such as Arctic char, blueback trout, sunapee,
Quebec red trout, and ilkalupik , the Eskimo name.
The char is harvested from Lake Léman between France and Switzerland is renown and is called omble
in French.
The spotted Dolly Varden char is supposedly named after the Dicken's character wearing a pink spotted
dress.
char.

Charbono
Wine grape of unknown origin, made in small quantities in California, notably at the Inglenook Napa
Valley winery. When young, it tastes coarse and single dimensional, but after a few years it develops
surprisingly into a fruity, interesting wine.
It is thought to be the same grape as the Corbeau, also known as Charbonneau, of France.
There is a Charbono Society in California, which gathers once a year to savor this intriguing wine.

charcoal briquettes
Invented by Henry Ford around 1920 as a way of using the scrap wood which was left over after
constructing the interiors of his cars. He put E. G. Kingsford in charge of the charcoal briquette business.

187
The business took the name of Kingsford in 1951, and was sold by the Ford company to the Clorox
Company in 1973. Kingsford remains the largest manufacturer of charcoal briquettes.
The wood is charred, pulverized, and pressed into the pellets using starch as a binder. Briquettes don't
burn as hot as hardwood lump charcoal, but they hold heat longer.
The charcoal flavor associated with outdoor grilling results from fat dripping into the fire and flaring up,
creating smoke to permeate the food. The results can be obtained from either charcoal, wood or gas
flame.
However, the type of wood also has a distinct influence on flavor. See wood, baking and grilling.

charcuterie
Generic French word for cold cuts, especially sausages, head cheese and patés. The term comes from
chair cuite, cooked meat. Also the name for the store which sells these meats.
The Charcutier is the vendor of cooked meats, particularly sausages and pork products such as ham.
The art of the charcutier dates back at least to ancient Rome. It was developed to utilize less desirable
cut of meat.

chard
Leafy vegetable in the beet family, only the leaves and stalks are eaten.
The two basic varieties are green chard with a white stem and red chard, with a red stem. A new variety
called Bright Lights produces chard with orange, yellow, pink and purple stems.
Also known as leaf beet, leaf chard, Swiss chard.

Chardonnay
French white wine grape that produces well balanced, fruity wines. It is the famous grape variety of
Burgundy, and all fine white Burgundy wines and Chablis wines are produced with Chardonnay.
The wines range in styles from light and acidic to rich and complex, and are always dry. Chardonnay
produces a rich, flavorful wine, especially when aged in wood. Chardonnay is the only white grape
permitted in Champagne.
The grapes are cultivated extensively in California and also in many other countries, such as Australia
and New Zealand and Chile. Wine growers in many countries are experimenting with Chardonnay.
However, the grape is not grown in many parts of Germany, where custom and local laws prohibit
growing Chardonnay.
Chardonnay is a cross between Pinot blanc and Gouais blanc, a grape variety not much esteemed and
no longer planted.

Chardonnay de Chardonnay
French wine introduced in 1989 with the 1988 vintage. It is made from the Chardonnay grape and comes
from vineyards in the town of Chardonnay, near Macon in the Burgundy region of France.

Charentais still
See alembic still.

Charentais
Summer melon with a ribbed skin, orange colored fragrant and aromatic flesh. It is more available in
Europe than in the US.

Charente
The region of France where Cognac is made.

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charger
Restaurant term for a set-up or base plate. It is placed on the table before the customers arrive. The
term is old fashioned.

chariot
Small decorative dessert cart placed on the table used in formal French restaurants, made by pâtissiers
(pastry chefs), though usually not edible. The cart can also be made of metal, notably silver.

Charles de Rohan
French general, Charles de Rohan de Soubise, 1715 to 1787. Hi claim to fame is that he lost a major
battle, but his chef named a classical onion sauce after him. Sauce Soubise is still found on menus.

Charleston Chew
Candy bar made with chocolate and nougat, created around 1922.

Charleston, South Carolina food

She Crab Soup - made with the meat and roe of female crabs and cream.
He Crab Soup - made with vegetables, often with tomatoes.

charlotte
French name of a mold, and dessert made in it. Charlotte is said to have been named after Queen
Charlotte of England, wife of George III. In order to be correctly called charlotte, the mold must be lined
with bread, cake or lady fingers. French cuisine distinguishes between hot and cold charlotte.
The best known is Charlotte Russe, a cold dessert made with a gelatin custard cream. The custard is
then allowed to set in a mold lined with ladyfingers.
Originally Charlotte Russe was made in a mold lined with sliced buttered bread, filled with cooked
apples, baked, un-molded and served hot. Despite its name, it was created in France by Câreme, see
there, the famed French chef to Tallyrand. Câreme called it Charlotte à la Parisienne, but the name was
changed to Charlotte Russe, when table service à la russe was in fashion. It is often reported that
Charlotte Russe was created by Câreme for Tzar Alexander I.
The term charlotte is also used for molded frozen desserts.

Charlotte, North Carolina.

The US city with the highest per capita consumption of ketchup.

Charmat
Bulk process of producing sparkling wines. See there.

Charmoula
Moroccan seasoning mixture of olive oil, garlic, coriander and paprika, popularly used for fish.

Charolais
French beef breed from the Loire area around Charolais. This region of France is known for its lush
grazing areas and fine beef.

charoset
Jewish condiment of minced walnuts, fruit, such as apples, and wine, which is an integral part of the
Passover Seder. It symbolizes the mortar the Hebrew slaves used to set the bricks during their forced
labor.
Some versions include dried fruits and grated citrus rind, and are especially aromatic.
Persian version may include dates, raisins and pomegranate seeds, and may use almonds and hazelnuts
instead of walnuts. Sephardic version may use dates, chopped oranges, and walnuts.

Chaource
French soft cow’s milk cheese made in the Champagne district.

chapati

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Indian bread. See Indian cooking.

charqui
Spanish word, the origin of the word "jerky".

Chartreuse
French meat dish, consisting of a mold attractively lined with vegetables, filled with meat and often
Savoy cabbage, served un-molded and hot.

Chartreuse
French brandy based liqueur, flavored with honey, herbs and spices. It was made by the Carthusian
monks in their monastery near Grenoble from 1607 to 1901, when they were expelled. It was also made
in the Spanish city Tarragona.
The monks were allowed to return to return to France after World War II.
There is Green Chartreusec and slightly sweeter Yellow Chartreuse on the market.

Chaschol
Cheese made in the Eastern part of Switzerland.

chaser
A beverage immediately following an other beverage. A chaser could be alcoholic, such as beer after a
shot of whiskey, or soda.

chasoba
Japanese buckwheat noodles, colored with powdered green tea, usually served cold.

Chassagne Montrachet
Famous Burgundy wine producing town, esteemed for world class white wines.

Chasselas
Swiss white wine grape known as Fendant. It is also cultivated in the Loire valley in France.

chaste tree
Perennial shrub with lavender blue flowers, one of the best honeybee plants.
Vitex agnuscastus.

chatchouka
Moroccan Jewish salad of fried eggplant, sweet and hot peppers, and tomatoes stewed in olive oil,
seasoned with paprika.

château (chateau)
French wine term. Literally translated it means castle. In the Bordeaux area the term is applied to any
wine grower with a winery building. The name applies to the building, the vineyard and the wine it
produces.

château (chateau) bottled

See estate bottled.

Château & Estates

The fine wine division of Joseph E. Seagram & Sons, Inc. Begun by Ab Simon in 1974, it was the world's
largest wholesaler of the classified growths of Bordeaux, France. America imports more top-ranked
French wine than any other country, and Château & Estates, thanks mostly to the abilities of Ab Simon,
imported about 30% of America's share. One out of every five "first growths" is imported under the name
of Château & Estates.

chateaubriand

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Double tenderloin steak for at least two persons or more, often cut from the thickest part, the head of the
tenderloin. Chateaubriand is normally broiled, and should have a protective layer a fat, which is
removed just before service. The steak is often served with Sauce Béarnaise and assorted vegetables.
The term is often misused to describe roasted beef tenderloin, which is technically not a Chateaubriand.
The creation of the dish is credited to chef Montmirel, chef for Napoleon I. The chef Montmirel worked
later in Vienna for the Duke San Carlos, and in Paris for François René Chateaubriand, a French author.

Châteauneuf du Pape
Rhône wine, perhaps the best known of all Rhône wines. Literally translated "new palace of the Pope", it
is named for the small village located 20 miles north of Avignon, which for a brief time in the 14th
century was the papal seat. At that time, Pope John XXII planted grapes there. Later, under private
ownership the vineyards thrived as a commercial venture. By the 20th century, the wines became
famous around the world and many vineries in southern France began to use the name. The name is
now restricted to about 6,000 acres around the ancient Pope's palace, the remains of which are now a
tourist landmark. The area produces a bounty of wine totally about a million cases annually.
The wines, produced by some 50 or more estates, are predominately red, though a minute bit of white
wine is also produced. The red wine is always a blend of several grapes. Thirteen grape varieties are
permitted and they are Grenache, Clairette, Syrah, Mourvedre, Picpoul, Terret Noir, Counoise,
Muscardin, Vaccarese, Picardin, Cinsault, Roussanne and Bourboulenc. However, rarely are all of these
used; more commonly four or five of these are used, most commonly Syrah and Grenache.
The wines must contain at least 12½% alcohol, the highest of any Appellation Controllée wine in France.
The wines are full bodied and usually long lived. The wines that need five or six years to mature include
Domaine des Fines Roches, Clos St. Jean, Clos de l'Oratoire, and Domaine du Vieux Telegraphe.
The vineyards are famous for having lots of large stones, which reflect the sun by day and radiate stored
warmth at night maintaining the temperature conditions which are needed to produce the rich wines.

Chatham
Oyster found near Chatham, Cape Code.

chatouillard
French term for a spiral cutter used to make spiral cut fried potatoes called Pommes Chatouillard.

Chatterbox Cafe
Restaurant made famous in books by Garrison Keillor as "the place that's just like home, if you were
brought up that way." The quintessential dining experience in Lake Wobegon, a Mid-Western town of God
fearing Scandinavian Americans. Its cuisine is typified by Thursday night meat-loaf special.

chaud - froid/chaudfroid
French culinary term for food prepared hot, but served cold. It also applies to a gelatinous sauce used to
cover the food. Chaud - froid dishes are considered old fashioned.
Elaborately decorated chaud - froid dishes still appear on buffets as edible centerpieces and in culinary
exhibitions.

chaudin
Cajun stuffed and braised pig stomach filled with an aromatic meat stuffing served hot.

chaudron
The French word for a small copper vessel.

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Chavignol
A commune in the Loire Valley of France, known for its goat cheese, Crottin de Chavignol, and also for
the famous white wine Sancerre. See there.

chawan mushi
Japanese steamed custard with bits of chicken and shrimp, nameko mushrooms, and gingko nuts.

Chayote

Picture courtesy of Melissa's Inc. (800) 588 1281

Sub-tropical squash native to Central American tropics with soft, watery texture. Pear shaped,
usually pale green in color, cream colored flesh. It is a member of the cucumber family and easy to
grow.
It is served cooked and eaten like a vegetable. The vine leaves and root are also edible.
Also called mirliton, chaci, brionne (in France), chocho (in Australia), christophine (in the West Indies),
mango squash, pepinello, silk squash and vegetable pear.
Sechium edule.

checkerberry
Another name for wintergreen. See there.

Cheddar
Cheese named after the village Cheddar in Somerset Shire, England. The cheese has been made since
the 16th century, and many varieties were developed. The original, or true farmhouse cheddar was
made in the summer only with whole, unpasteurized cow milk, and was aged 18 months to two years.
Today, just about all cheddar is made in factories. The first cheese factory in the United States was
established 1851 by Jesse Williams near Rome, Oneida County, New York, to make cheddar. The
cheese is so popular that it is often called American cheese. The cheese is made in England, Canada,
and the northern US, notably New England and in Wisconsin.
There are many different types of cheddar, based on place of origin, and the color can range from almost
white to orange yellow. Color is no indication of quality. The original cheddar is white, and annatto dye is
added to color the cheese where desired. The flavor can range from mild to very sharp.
The cheese making process is called cheddaring, and it gives it a cooked, caramelized taste. The texture
is rather firm, and aged cheddar can be hard. It is best when it is aged about1 ½ years.
Rindless cheddar is cured directly in the plastic wrapper, and is legally sold as natural cheddar.
Processed cheddar is melted cheese, poured into molds and sliced. It is for many people the only
cheddar cheese they know.
FAMOUS CHEDDAR CHEESES INCLUDE:
Colby Cheddar from the Middle West
Coon Cheddar
Corn Husker Cheddar from Nebraska
Herkimer County, New York Cheddar
Jack, a moist cheddar variety
Monterey, California Cheddar
Tillamook Oregon Cheddar
Vermont Cheddar
Similar cheeses include the Irish Ryefield, Virginia cheeses and Friulana made in Northern Italy.
Longhorn cheddar is named for its long cylindrical shape. Very large cheddar cheeses have been made
for special occasions, one cheese weighing over 1,000 lb was given to Queen Victoria as a wedding gift.
President Andrew Jackson was presented with a 1,400 lb cheddar cheese on his birthday. It was kept in
the vestibule of the White House for close to two years until it was considered sufficiently aged. A
seventeen ton cheddar was exhibited at the New York Worlds Fair 1963/64.
Also known as rat cheese.

cheekoo
Indian round, sweet, brown edible fruit resembling persimmons. See there.

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Cheerios
Cereal manufactured by General Mills.

cheese steak
See Philadelphia cheese steak.

cheese
One of the oldest manufactured foods. It is made by coagulating milk solids and pressing out the liquid
called whey. Lactic acid, acid producing bacteria, or enzymes (usually rennet from the intestines of
ruminant animals) are added to milk causing the solid curds to separate from the liquid whey.
The curds are prepared many ways which accounts to the innumerable cheese varieties. Factors
affecting quality and type are the quality and fat content of milk, the animal the milk came from, who
makes it, where it is made, the season in which it has been made, its age, how it has been stored.
Cheese can be fresh and aged, sometimes up to two years and longer. Typically, it takes 8 to 10 pounds
of milk to produce a pound of cheese. The whey is a nutritious by-product which used in a wide range of
processed foods and as animal feed.
There are thousands of different cheeses on the market and there is no all comprehensive list. New
cheeses are invented, cheese is made locally on very specific dates, and the same cheese can be called
by different names.
Many cheese varieties are listed under their names.
A cheese lover is a turophile.

cheese, fat content

The fat content of cheese is expressed in percentages of the dry matter, written as fdm, not the total
weight of the cheese. Since cheese can have a high water content, the fat content indicated on the
package can be misleading. The water and fat content of cheeses vary widely.
FORMULA TO ESTIMATE THE TRUE FAT CONTENT BY WEIGHT.
Multiply the indicated fdm percentage:
Hard cheeses, such as Parmesan or Manchego with 0.7
Semi soft cheeses, such as Gouda or Tilsit with 0.6
Soft cheeses, such as Brie and Camembert with 0.5
Fresh cheeses, such as cottage cheese or Mascarpone with 0.3

cheese, aging and curing

Aging refers to the length of time the cheese is stored from production to consumption. During this time
the cheese is maturing. Humidity, packaging, the type of rind or covering influence flavor, weight and
nutritional value, because during the aging process the cheese looses moisture.
Curing refers to treatment necessary to achieve the type of cheese desired, such as humidity during
storage and temperature. Curing can take from days to years.

cheese harp
Cutting instrument to cut curds into smaller pieces. The size and shape of the cheese harp has a definite
influence on the resulting cheese.

cheese melter
Kitchen devise with a heat source coming from the top. It is a common piece of restaurant equipment,
often called a salamander.
In Switzerland an electric cheese melter is on the market to make raclette, a dish of melted cheese
spread on plates.

cheese spread
Spreadable cheese mixture, though usually refers to a commercially produced pasteurized process
cheese, such as Cheez Whiz. It was introduced by Kraft in 1953. Cheese spread is often served at
reception or as bar food.

cheese toaster

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Old English heating box, usually made of silver, with a hot water compartment and used for keeping
cheese sandwiches hot.

cheesecake
Popular cake made with cottage cheese, baker's cheese or with ricotta. Cheese cakes can be
distinguished as of Jewish or of Italian origin. The Jewish cheese cake, the prevalent cheese cake in
New York, is rich and creamy, and was a staple at Lindy's, a restaurant in New York City. The Italian
cheese cake is lighter, and sometimes flavored with candied fruits.
Cheesecake is also popular in Germany. It is often made without baking as an ice-box cheese cake.

chef's hat
Known as toque blanche, meaning white hat in French. The origin of the tall, starched hat is unknown,
and pictures from the turn of the century chefs show flat, or floppy hats. The starched hat has become a
symbol of professionalism, but is not practical. It is difficult to wash and starch, and it is uncomfortable to
wear, because the hat will hit low kitchen hoods.
For these reason, many chefs wear white caps, and others wear low paper hats. They are lighter than
hats made of fabric, and are disposable.
Greek cooks in monasteries are credited for inventing the white chef’s hat to distinguish them from other
monks.
See Carême, Antonin.

chef's pants
Pants are made traditionally in black and white hounds tooth check, which is less likely to show stains
which are perils of the trade. Today, uniform companies offer chef's pants with many designs and in many
colors.
Good chef’s pants are made of sturdy cotton.

Chehalis
A goat cheese.

chelo kebab/chelo kebab barg

Iran’s national dish. It consists of rice baked in a heavy pot until a crisp crust forms at the bottom and the
sides. It is topped with skewered barbecued lamb, called chelo kebab, seasoned with sumac. See there.
The rice crust, the tah dig, is scraped from the bottom of the rice cooking pot and eaten in chunks with
the chelo kebab.

chemise
French term for shirt. In culinary usage it describes dishes covered with dough, or wrapped in cheese
cloth.

chemiser
French culinary verb, to line a mold with aspic jelly or with ice cream.

Chénas
Prestigious vineyard area of the Beaujolais region in Burgundy, France. The famous Moulin à Vent
vineyards are in Chénas.

Chenel
South African white wine grape variety.

Chenin Blanc
French white wine grape, an important grape variety in the Loire Valley of France, but also widely
cultivated in California and in other parts of the world. The wine is fruity and spicy. It is the primary
grape in Vouvray wines.
Also known as Pinot de la Loire

Chenopodium

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A family of plants which includes quinoa, goosefoot, beets, mangelwurz, spinach and lamb's quarters.

cherimoya
Picture courtesy of Melissa's Inc. (800) 588 1281

Tropical fruit, native to the uplands of Peru and Ecuador. The name cherimoya is Incan and may be one
of the earliest recorded New World fruits. Now grown in Mexico, southern California and Florida and also
India and Israel. It is somewhat difficult to grow.
Cherimoya has thick, soft, pale green, bumpy, inedible skin with scales, enclosing creamy white flesh and
large seeds. The plentiful black seeds should be removed before eating. It ripens quickly once picked at
room temperature, and it cracks easily.
The flesh is creamy and smooth and can be eaten out of hand using a spoon to work around the seeds.
Also good as a mousse, custard or in fruit salads. Related are sweet and sour sop and bullock’s heart.
Also known as anona, annona or custard apple.
Annona cherimola.

chermoula
Moroccan spice blend.

cherry/cherries
Stone fruit with two basic types, sweet cherries, which can be light or dark colored and smaller sour
cherries. They are popular in England since Tudor times. Queen Victoria prized sweet cherries and had
an orchard planted to provide her with a sufficient supply. Cherries were known to the Romans and
cherry pits were found in the lake dwellings of Switzerland.
Cherries are picked at their peak of ripeness. Once picked, they will not ripen. Japanese cherries are
pale and soft. The cherry season is short, basically mid May to mid July. Since the season is so short
most production of sweet and sour cherries is canned or frozen. Sour cherries are used as pie and
Danish pastry filling.
Much of the US supply of sweet cherries grows in Washington State. Sour cherries are cultivated in
Michigan and Tarvers City claims to be the cherry ca[ital in the world. The city of George has streets
named after varieties of cherries. The famous cherry trees in Washington DC were a gift from the
government of Japan. They are ornamental and do not bear fruit.
CHERRY VARIETIES INCLUDE:
Bing cherries - dark colored, medium sized and sweet. Grown in Northern states such as Washington and
Oregon, where they make up more than 90% of the crop. There are two stories about how they were
named. One says they were developed by a Chinese farmer named Bing in 1875, working in Oregon.
The other story says that they are an indigenous cherries which were popularized by a 19th century
farmer who named them after his son, Bing. Bing cherries are grown in many countries. Prunus avium.
Bing cherries are also known as black cherries
Lambert cherries - deep colored, heart shaped, from Northwestern US.
Maraschino cherries - grown in the Balkans and are used for Maraschino Liqueur.
Montmorency - tart, or sour cherry, and most production is canned as pastry filling. This variety dates
back to the Assyrians and Babylonians. The cherries are used in a classical Frenh duckling dish.
Prunus cerasus. Nanking cherry-decorative bush with lustrous red bark. The fruit is usually small
Prunus tomentosa.
Napoleon- yellow cherry, commonly used for chocolate covered cherries. Also known as Royal Anne.
Queen Anne - light crimson cherries.
Rainier - golden yellow, large variety. The cherry was developed by crossing two dark sweet varieties. It
has only a brief season in the Spring.
Sam, Stella, Summit and Van are cultivated in New Zealand.
Windsor - sweet and red.
Some cherries are available dried like raisins. Cherries are the base for liqueur such as Guignolet in
France and Cherry Heering from Denmark.
Cherry brandy can be a sweet brandy based liqueur or a dry brandy. It is normally called by its German
name Kirsch, and the best products are made in Switzerland, Alsace/France and in the Black forest
region of Germany.

195
Cherry wood is much esteemed by furniture makers.
Cherry-bob are two cherries joined by their stem.
Cerise in French, ciliegia in Italian, ceresa or guinda in Spanish, Kirsche or Weichsel in German.

cherries, others
There are several fruits with cherry in their names but are not related to cherries.
FRUITS ALSO NAMED CHERRY:
Brazilian cherry. Another name for the pitanga, an unrelated fruit, so named because of its physical
resemblance to the cherry, while still on the bush. A slightly spicy resinous fruit. Eugenia uniflora.
Also known as cayenne cherry, Surinam cherry, or petanga/pitanga.
Cherry tomatoes.
Lycopersicon esculentum cerasiforme.

Cherry Heering
Danish cherry liqueur.

Cherry Valley
English breed of duck, a cross bred with the Chinese Peking duck, resulting in the Yingtaogu breed,
which was re exported back to China, where it is the duck most commonly used for the famous Peking
Duck.

cherrystone
Large quahog clams. See clams.
Venus mercenaria.

Chervil
Delicate herb related to parsley, with smaller, more fragile leaves with a scent of anise. The leaves are
used in sauces and in salads.
The herb thrives in rich soil where there is good shade. It re-seeds itself.
Anthriscus cerefolium.

Chesapeake Bay Oyster

Oyster harvested off the of Maryland and Virginia in the bay by the same name. It is small to medium in
size with a flat, round shell. It has a mildly sweet flavor.

Chesapeake Bay Style Seasoning

See crab boil.

Chesapeake Bay crabs

See blue crabs.

Cheshire
English cheese resembling cheddar. It originated in the village of Cheshire, in the western part of the
country. Along with Cheddar, it is the oldest and most popular cheese in England. The cheese was once
molded into the shape of the famous grinning Cheshire Cat, well known from "Alice in Wonderland".
The cheese is firm, but more crumbly than Cheddar. Occasionally the cheese is intentionally infected
with the spores of Penicillium glaucum, and will develop blue veins. Cheshire is more salty than cheddar
because the grazing lands where the milk is produced are impregnated by salt air from the ocean, and
the cows ingest substantial quantities of salt.
Also known as Chester.

Cheshire Stilton
English cheese that combines the characteristics of Cheddar and Stilton. It has a crumbly texture and
blue veins. See Stilton.

chestnuts/sweet chestnuts

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Nuts growing on trees native in Southern Europe, and cultivated in temperate climates. The word comes
from the Greek word kastenea, which is reflected in the German word Kastanien for chestnuts.
Chestnuts must be cooked before they can be eaten, which is normally accomplished by roasting. An
incision must be made in the shell to let steam escape before roasting. They will explode if no incision is
made . They can be steamed in a Micro wave oven.
Most chestnuts are imported, because a blight at the turn of the century wiped out most chestnut trees in
the US. Chestnuts are available fresh, dried and peeled and as flour. Chestnut puree is available canned
in sweet and plain versions.
Chestnuts cooked in sugar syrup are called marrons glacés and are eaten as candy.
The fruits of the horse chestnuts are not edible.
Marron in French, Edelkastanien in German, castaña in Spanish, marrone in Italian, Maroni in Austria.
Castanea spp.

Cheval Blanc, Château

Famous vineyard in Bordeaux, France in St.Emilion, located on the Pomerol border producing a premier
grands crus
The vineyard is named for an inn that used to be on the property. The production is about 10,000 cases a
year. The wine has a full bouquet and a soft, supple taste.

chèvre/chevre
French word for goat, generally applied for goat cheese.

Chevrotin
French goat cheese from the Rhône valley.

cheveux d’ange
French term for very fine pasta, referred to as Angle Hair in English.

chewing gum
Refreshment based on chicle, a tree resin of a tropical tree, sweeteners and flavoring. Chewing resins
from trees was practiced already by Indians before the European landed in North America. The invention
of the present chewing gum is credited to Thomas Adams, who mixed chicle with sugar and flavors in the
1870's. The most successful flavor is peppermint.

Chhana
Asian sour milk cheese.

chi ma tong yuen

Chinese glutinous rice dumplings, filled with sweet sesame seed paste.

Chi Tarahumara
Wild food plant used by Southern California and Northern Mexican Indian tribes. The bush produces
blue flower spikes which can be made into a nutritious gel. It is still used by the Mexican Tarahumaran
long distance runners as energy source.
Salvia tiliafolia.

Chiania
Italian cattle breed from Tuscany, considered the best in Italy.

Chianti
Very large wine region south of Florence in Tuscany, Italy. The Chianti wine was marketed for many
years in straw covered bottles, called fiasco, as an inexpensive wine. This has changed, and today
some Chianti wines have been awarded the Italian wine top classification, DOCG.
Chianti Classico is one of Italy’s best wines and will age in the bottle. The wines often carry the vineyard
name or a specific estate. Famous names are Barone Ricasoli, Conte Serristori, Marchese Antinori and
others. The grape varieties are Sangiovese and Canailo. Most wine is red, but a small amount of white
wine is produced from the Trebbiano and Malvasia grapes.

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The Chianti wine consortium, Gallo Nero, has used the black rooster as its symbol since 1260. By
popular demand, the straw covered bottle is produced again, but the straw is now manmade.

Chiavari
Italian sour milk cheese from the province of Genoa.

Chicago food
The city was for a long time associated with slaughterhouses. Hearty meat dishes are popular. There is a
large Polish and German population.
LOCAL DISHES INCLUDE:
Chicago style pizza - deep dish pizza
Red hots - hot dogs.
Chicago sundae - made with pineapple. The pineapple was associated with the Chicago gangsters, who
used hand grenades shaped like pineapples.

chicha
Fermented beverage made from corn. It was the alcoholic beverage of choice made by Indian women in
the Andes mountain range from Colombia to Peru and Bolivia. It was reported that Indian women chewed
the corn to grind it, spit it out, and then fermented the brew.

chicha morada
Peruvian popular beverage, deep purple, non alcoholic and is made from dried purple corn.
Chicha morada is also a pudding like dessert.

chicharron/chicharrones
Mexican/Hispanic deep fried pork rinds. They are commonly seasoned with chili pepper and lime and
are eaten as snacks or added to dishes such as scrambled eggs.

chick pea
The seeds of a plant, originating around the Mediterranean. The large peas are shaped like a hazelnut
are beige or yellow, but a brown version also exists.
Chick peas are a staple in the Middle est and are ground into flour, roasted whole, boiled and mashed
and made into a salad/dip called hummus, or shaped into patties and fried, called falafel.
Chick - peas were brought to Spain by way of the Arabs and came to the Americas via Spain. The
Spanish name garbanzos is commonly used.
Ceci in Italian, chana dal in India, Kichererbsen in German, pois chiche in French.
Cicer arietinum.

chicken
Fowl raised for food since the earliest recorded time. There are hundreds of varieties, and industrially
raised in huge numbers so that chicken has become the least expensive meat.
Very yellow skin is the result of adding Marigold to the chicken feed. It is not an indication of quality.
Nearly half the chicken's fat is in the skin, and much of that is saturated fat. By removing the skin
chicken is very lean.
For food service purposes chicken can be classified as roasting chicken and as egg laying hens called
fowl.
Chicken is available in a dazzling variety of sizes and cuts. Chicken meat is also used in sausages and
other food products.
It is estimated that over half of all chicken reaching the market are infected with salmonella, which
occurs normally in the intestines of chicken. Salmonella bacteria is killed be heat, and for this reason
chicken should always be well cooked. The salmonella bacteria can easily be transferred in the kitchen
to other foods, from a cutting board, a knife, a kitchen towel or other utensils. It is imperative that all
utensils which have come in contact with raw chicken are sanitized with soap and hot water before they
are used again.

chicken à la king (chicken a la king)

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Type of stew consisting of chicken chunks in a white cream sauce, flavored with a dash of sherry and
garnished with diced cooked sweet red and green peppers. It was often served over rice, toast, or puff
pastry shells. Popular in America in the 1950's.
James Beard says it was invented in America around the turn of the century. The "American Heritage
Cookbook" credits Foxhall Keene who gave the recipe to Delmonico's, where it was called Chicken à la
Keene.

chicken bazha
Russian/Georgian regional roast chicken dish in a rich walnut sauce, flavored with garlic, onions, and
fenugreek.

chicken brick
Tuscan/Italy earthenware mold made in two halves and shaped to accommodate a medium size chicken.
The chicken was slowly baked in the container.

chicken burger
Meat patty made with ground chicken instead of beef. The dish became popular when concerns about
saturated fats became an issue. Skinless chicken meat contains less fat than beef. The same is true for
skinless turkey meat and many restaurants use ground turkey, and call the dish poultry-burger or turkey-
burger.
It must be cooked well done to kill all bacteria. Since the patty can be rather dry, it often contains bread
crumbs soaked in water or milk to add moisture.
The use of the word Burger is restricted to products made with 100% meat without fillers.

chicken cacciatore
Popular chicken dish, literally translated from Italian “chicken hunter style” because it contains
mushrooms and tomatoes. The dish is not a classical Italian dish but rather the creation of enterprising
Italian restaurateurs in the US.

chicken Demidoff
Chicken dish named for the Russian Prince Anatole Demidoff. Whole chicken seasoned with truffles and
Madeira wine.

chicken Divan
Sliced cooked chicken, especially from the breast, laid over cooked broccoli, topped with Mornay Sauce,
sprinkled with Parmesan, and baked. Supposedly named for the old New York restaurant, Divan Parisian.

chicken fat
The fat is obtained by rendering chicken skins and fat, and by skimming off chicken broth. It is
considered kosher-providing all other rules are observed- and it was used generously in Jewish cooking.
Also called Jewish butter.

Chicken, free range

Birds not raised in cages and allowed to roam on the farm. It is supposed that exercising chicken will
have tastier meat. These chicken are not force fed and should get at least part of their diet from natural
sources. However, standards have not been established and it is questionable how much exercise the
chicken get.
The American Chef Larry Forgioni is credited with coining the phrase.

chicken fried steak

Thin beef cutlet, pounded, floured and deep fried. It is often made with inexpensive tenderized meat
cuts. A popular dish in the South, South West and Mid West. It resembles Southern fried chicken, but is
a beef cutlet.

chicken in every pot

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Promised made by Henry IV of France in the 16th century. The phrase was resurrected as a campaign
slogan by Herbert Hoover and the American Republican party in 1928, when chicken was an expensive
luxury.

Chicken Kiev
One of Russia's best known dishes, but actually it is from the capital of the Ukraine. It is not known when
this dish was first served in Kiev, and there is no folklore associated with it. The dish came into its own
when Russia began to look to the West in the early 1900's, and its culture and tourism flourished. It was
adopted by fashionable restaurants in the western Europe.
Chicken Kiev is a skinless, flattened, partially boned chicken breast, securely wrapped around a finger
shaped piece of cold butter. It is then dredged in seasoned flour, beaten egg, and bread crumbs, and
deep fried. It is traditionally presented with a paper frill around the remaining protruding wing bone.
When the diner cuts into it a geyser of now hot melted butter escapes. Eating this dish It can be
dangerous to fine clothing.
Chicken Kiev became popular in the US in the '40's and '50's, but has fallen out of favor in recent years,
probably because of increased health consciousness. Many diners tend to avoid butter.

chicken lobster(s)
Lobsters which measure less than 3¼" from eye socket to end of tail. In 1988, US law determined that
they must be tossed back. Canada has no such law and so chicken lobsters can be found in other
countries.
The term is used in the US for small lobsters just passing the legal measurements.

chicken makhani
Indian/Punjab. It is a rich curry of chicken in thick tomato sauce with coriander and ginger.

chicken pot pie

Once popular luncheon items in clubs and hotels. In New York City, the major hotels featured chicken pot
pie every Tuesday.
It is made with boiled or stewed chicken pieces baked with vegetables and a creamed chicken sauce
under a pie crust.
Louisberg chicken pie is a version made with chicken, sausage and potatoes.

Chicken satsiva
Russian/Georgian dish of chicken in walnut sauce.

chicken soup
One of the most popular soups served in endless variations throughout the world. Chicken noodle soup is
one of the most popular soups in the US.
Also known as Jewish Penicillin because it is considered a cure-all for different ailments.

Chicken Tetrazzini
Creamed chicken hash on a bed of fine noodles, sprinkled with grated cheese and browned. Named for
Louisa Tetrazzini, 1871 to 1940, an opera star.

chicken turtle
Fresh water turtle harvested in southwestern US.
Deirochelys reticularia.

chicken Vesuvio
Italian restaurant dish consisting of a mound of chicken encircled with upright potato wedges and
flavored with garlic, oil and wine.
Two stories are told about its origin, and both may be true. One story tells how a chef, homesick for
Naples, arranged this dish to look like Mount Vesuvius. Another story says it was named for the smoking
volcano effect created when wine is added to the hot olive oil and garlic during the cooking process.

chickoo

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An other name for naseberry, also called sapodilla or chicle or chico.
Achras sapota.

chickweed
Wild salad green with corn taste and also used for medicinal purposes.

chicle
The sap of a tropical tree used in the manufacture of chewing gum.
Chiclets is a brand name for candy-coated gum invented around the turn of the century by Henry Fleer.

chicorée de Bruxelles
The French word for Belgian endive.

chicory, the roots

The dried, roasted, and ground root of a wild variety of Belgian endive. It is processed and, and is used
to flavor coffee. It adds a bitter taste to coffee, as well as a dark brown color. This chicory flavored
coffee is especially popular in New Orleans. The ground and roasted root used in coffee in Louisiana is
the blue chicory variety.
Also known as the coffee weed, blue dandelion, blueweed.
Cichorium intybus.

chicory, the salad vegetable

Green leafy vegetable, an annual with bitter curly leaves. It grows in a head like lettuce and was
introduced to Europe from Asia by the Dutch in the 16th century. When cooked it will loose some
bitterness.
Chicory is high in nutrients such as Vitamins A and C, niacin, folacin, calcium, iron, potassium and crude
fiber.
VARIETIES INCLUDE:
Batavia or plain leaved escarole.
Chioggia, red chicory.
Curly chicory or curly endive, also known as frisée.
Red Verona, red chicory.
Blue chicory, the dried root is used in coffee in Louisiana.
Dandelions are related the chicory. Sub varieties are curly endive, escarole, frisée Belgian endive
(Cichorium intybus), and radicchio.
Also known as succory.
Cichorium endivia.

chiens chauds
French-Canadian slang hot dogs.

chifas
Peruvian term for Chinese restaurants in Peru.

chiffon
Light, sweet filling for pies and cakes. The delicate, light or fluffy consistency results from folding beaten
egg whites into the mix. Good example is the chiffon pie.

chiffonade
French word for fine slices of leafy vegetables used for garnish. Typically chiffonade is made with lettuce
and sorrel.

Chihuahua cheese
White Mexican cheese.

chiku

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Singaporean egg-shaped fruit with a brown inedible skin. Its soft brownish flesh is slightly sweet with an
almost musky flavor.

chilaquiles
Mexican dish of layered tortillas with tomato and cheese.

chilaquiles verdes
Mexican dish of tortilla shells topped with chicken, green sauce and cheese.

Child, Julia
Famous American TV chef, who lived in France, where she learned to cook. Her popular cooking show,
which was not only educational, but also entertaining, made her the doyenne of cooking shows. Together
with Simone Beck and Louisette Bertholle she wrote Mastering the Art of French Cooking, followed by
other books she wrote without co-authors.
A musical titled "Bon Appetit" was written about her and her show.

Children's Day
National holiday in Japan, occurring around early May. The holiday was originally called Boys' Day
Festival, until 1948. Traditional sweets served on Children's Day include rice flour cakes.

Chile pine nuts

Nuts harvested from the monkey pine bearing very large cones.
Also known as piñones. See pine nuts.

Chile wines
The wine industry is concentrated in the central valley. European vines were introduced into Chile in
1548 by Jesuit Father Francisco de Carabantes, who planted them to provide wine for the sacraments.
In 1851, Don Silvestre Ochagavia developed the vineyards for more sybaritic uses. The grapes included
Cabernet, Merlot, Pinot, Riesling, Sauvignon Blanc, Semillon. Because of their geographic isolation
Chilean wines escaped the phylloxera blight that devastated European vineyards.
European and American wine companies have made major investments in the Chilean wine industry and
Chile exports fine wine to Europe and to the US. The country also exports grape must to California
where it is fermented and used as blending wine.

Chilean guava
Tropical shrub producing purplish red edible fruits.
Myrtus ugni.

chili/chilies
Seed pods of plants in the Solanaceae or nightshade family, which includes tomatoes, eggplants and
potatoes. Also known as chili pepper, although the term is really a misnomer. The mislabelling goes back
to the time of Columbus. He discovered the new world when he was looking for a sea route to India, to
enable the Europeans to more efficiently obtain spices. When he arrived in the Caribbean, he mistakenly
thought he had reached his intended goal. He misidentified the aboriginal population as Indians, and
when he noticed the searingly hot chilies they were eating, he misidentified them as the pod of a variety
of pepper, piper nigrum. Chili is of the genus Capsicum.
Wild chile probably originated in present day Bolivia and was spread by birds throughout South and
Central America. They became part of the daily diet thousands of years ago. Chili also played a role in
religion and in folklore.
Chili comes in varying degrees of sharpness - hot - produced by an alkaloid called capsaicin, a
compound found in no other plant. Capsaicin is tasteless and odorless, but incredible strong. The
strength can be measured by the Scoville Organoleptic Test, developed 1912 on a scale from zero
Scoville to 15 million in pure capsaicin.
Chili has become an indispensable ingredient in many cultures, including Asian and Indian cultures.
Chili is used in a wide variety of food products such as chocolate pepper cookies, jelly, hot sauce,

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lollipops, chips, cheese and snacks. Habaneros are the hottest chili. Antidote for eating too hot chile are
dairy products, sweets, salt and tortillas.
CHILI VARIETIES INCLUDE:
Ancho
Anaheim, fresh and dried
Cabe rawit, the tiny searingly hot bird's eye chili of Indonesia.
Caribo
Cascabel
Cayenne
Chile de arbol
Chimayo
Fresno
Guajillo
Habanero
Hot sandia
Jalapeño
Mulato
Pasilla negro
Pequin quebrado
Poblano
Santa Fe Grande
Santaka
Serraño (serrano)
Prik or prhik, tiny hot Thai chilies.
Capsium frutescens.

chilies chipotles adobados

Smoked Jalapeño chilies in a mild red chili sauce.

chili con carne

Soupy dish made with ground beef, onions, tomatoes, garlic and chili powder. It is of Texan origin and
often blended with cooked red beans in the North.
The dish is popular in many states and has spawned restaurants of that name, serving many variations
of chili. Cooking competitions are held annually to discover the best chili chef. The most prestigious one
is held every year in Terlingua, Texas.
The city of Cincinnati is famous for its chili parlors.

chili con queso

Tex-Mex appetizer dip, consisting of melted cheeses blended with chopped chili, and sometimes
tomatoes.

chili crabs
Singaporean popular local seafood dish. Chunks of crab are stir fried in the shell with a zesty, spicy, rich
sauce of tomatoes, chilies, garlic, sugar, soy.

chili dog
Hot dog on a roll, topped with a meaty chili sauce.

chili paste
Thick, pungent, fiery sauce made from red chilies, vinegar or lemon juice, salt, garlic, and spices.
Sometimes it contains a little sugar.
Used in Southeast Asian, Chinese, and North African cooking. Versions include the Thai nam prik and the
North African harissa.

chili powder/chilli powder

Blend of powdered chilli peppers and other spices such as cumin seeds. Sometimes the term is used to
the dried ground pepper itself, but the latter is better known as cayenne.

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chili prawns
Chinese/Szechuan. Prawns cooked with garlic, ginger, hot chili bean paste, and wine.

chilis rellenos
Mexican dish of batter fried green chiles stuffed with white cheese.

chili sauce
Tomato sauce simmered with chili peppers and spices. The sauce is available bottled and canned. It is
a major ingredient in cocktail sauce.

chiliquiles
Fried corn tortillas baked with chili sauce.

chimaja
The root of wild cherry tree native to Mexico. The ground roots are used as condiment.

Chimay
Belgian Trappist beer with an apple aroma and herbal taste.

chimichango
Mexican, a filled, deep fried tortilla. The filling can vary, but is usually beef, onions, chili and sometimes
potatoes.

chin maung yat

Burmese Prawn soup. See Myranmar.

china
Term for both the basic material, and the dishes made of a ceramic material. The name comes from
China, which is the first country to produce the ceramics. European china was developed in the
beginning of the 18th century.

China food
Food is central to the Chinese culture. Their esteemed and ancient philosopher, Confucius, referred to
eating as the First Pleasure.
The ancien Chines philosohphy:
yin - feminine, dark and yielding
yan - masculine, bright and hard is the underlaying basis for Chines culture. It is a general appreciation
of duality and complimenting pairs.
The philosophy is also applied in Chinese cooking, which is a cooking of contrasts and harmony of
flavors, colors, textures, food types and cooking methods. Since yin - yan is part of culture it is often
applied in cooking by intuition rather than design.
China has been short of firewood and cooking methods often make maximum use of bursts of high heat
such as in stir frying or deep frying.
Chinese agricultuture has to feed many people and concentrated on crops such as rice, wheat, sweet
potatoes and beans. The farm animals have to produce copious results without too much fuss and are
mostly pigs and poultry. The Chines also eat meat the Western world finds repulsive such as fattened
dogs, snakes and even rats.
Dairy products are almost never consumed except by the Moslem population. Raising dairy cows was
not cost efficient and most Chinese are lactose intolerant.
The consumption of seafood is also much less selective than in the Western world and many sea
creatures considered trash or inedible are turned in gourmet dishes by Chinese chefs.
Chinese meals, whether at home or in restaurants are served from large bowls and platters placed in the
center of the table. Each person takes food with chop sticks and places it on a small plate. Steamed
rice or noodles are part of every meal. The food is cut into small pieces which makes the use of knives
on the table superfluous.

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Cutting and slicing is done with a cleaver, a basic tool in a range of weights and sizes for different
applications, but much more versatile than the collection of knives used by fine Western European chefs.
China is the world largest producer of sweet potatoes, it produces about 80% of the world crop.
Soy beans are cultivated since 1000 B.C. Hot peppers were introduced to China during the later Ming
dynasty by Iberian traders in the 17th century. See chili peppers.
The "classic" cooking started during the Sung dynasty (920 to 1279) A.D. Foods introduced during the
era were drought resistant rice, mung beans, sugar cane, watermelons, sorghum.
The Chinese don't really eat anything raw, except for a few fruits. Items maybe quickly blanched or stir
fried so they still remain crisp and fresh. Chinese cooking does not feature salads.
China is a huge country and there are distinct differences between regional cooking styles. In addition to
the various regions of China, Chinese cooking has flourished and adapted itself to wherever the Chinese
emigrated. Chinese food in Singapore is based on a combination of multitudinous regions of China.
Chinese cooking in Hong Kong and America was originally based primarily on the cooking of Canton.
Regional cooking is listed below.
CHINA, REGIONAL COOKING: Canton/ Guangzhou/ Kwangtung
Southern school cooking is the best known and probably the home of the most famous Chinese dishes.
It is the most popular Chinese food in America and also neighboring Hong Kong, where many immigrants
set up restaurants.
Early Chinese American restaurants in the US consisted mostly of Cantonese dishes and adaptations of
Cantonese dishes, suited to American tastes and utilizing products. When Hong Kong reverted back to
China, many Chinese invested in the US and Canada and upscale Cantonese restaurants have been
opened in major US cities.
Stir frying is the major method of preparation. Popular dishes include preparations in black bean sauce,
oyster sauce, lobster sauce, and also barbecued and roasted preparations. The cooking takes
advantage of the major local crop, rice, and the local seafood, both fish and shellfish. It is characterized
by contrasts in taste, texture and color. It is a multi flavored cuisine. There is sweet & sour, sharp and
bland and emphasis on fresh ingredients.
Popular are steamed dishes and chicken, duck and geese.
The coastal city of Swatow or Shantou is known for its seafood and seafood soups.
Specialties include camphor duck with its crackly crisp skin, Hundred year sauce, dim sum - small
appetizers served from trollies at the table.
CHINA, REGIONAL COOKING: Chekiang/ Zhejiang
Province on the eastern coast of China. The cooking is Shanghai style, the cooking of the fertile delta of
the Yangtze River around the city of Shanghai. Rich, heavy use of pork and beef fat, sugar, meat, and
river fish, especially eels.
Specialties include red cooked dishes, include hsi hu vinegar fish, bright moon red pine chicken, su tung
po pork, egg rolls.
Known for its Dragon Well tea.
Also known as Shanghai cooking or Eastern school cooking.
CHINA, REGIONAL COOKING: Chiu Chow
Area of in southeast China in the province of Guangdong, as is Guangzhou or Canton.
The cooking is characterized by heavy use of garlic, oil and fish sauce instead of the more common
used soy sauce, which is popular in the neighboring Canton. The dishes are often sharp tasting due to
the use of white vinegar. The sauces tend to be richer and thicker than those in Canton. Tangerine juice
and ground chilies are used as condiments.
CHINA, REGIONAL COOKING: Hunan
The cooking of the Hunan province in southwestern China is similar to its neighbor Szechuan. The
province has no seacoast so it is based on meat and vegetables. Braising and deep-frying are commonly
used and often several cooking methods are combined to create one dish. Highly seasoned with use of
chili peppers. Glutinous rice and air-cured meats are often served.
CHINA, REGIONAL COOKING: Peking
Peking cooking is the northern school cooking centered around the capital Beijing. It became the
culinary center and attracted talented cooks to the Imperial court. Some of the finest cooking in China is
Peking cuisine. Most banquet food is Peking food. It is distinguished by the use of much meat, it favors
noodles over rice. There are breads made from the wheat of the nearby plains; breads are not common
in other parts of China.
The Peking duck is probably the best known dish. See there.

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The North is famous for its hearty food such as Mongolian Hot Pot. Tianjin in the north is known for its
pears and cabbages.
CHINA, REGIONAL COOKING: Szechuan/Sichuan
The western school of cooking. The major agricultural plain of the southwestern China regional Chinese
cooking style.
The province has no seacoast is based on meats and vegetables from its Chengdu plain, some of them
cooked "in the style of fish". The large alluvial plain formed by the Min Chiang river and the fact that the
area has been irrigated since the 3rd century make it the "rice bowl of China". Rice is eaten at virtually
every meal.
Braising and deep-frying are commonly used and often several cooking methods are combined to create
one dish. Highly seasoned with a multiplicity of flavors and the use of chili peppers. Its hot spicy food had
given the locals the nickname in China "good eating devils".
Specialties include tea smoked duck.
COOKING TECHNICS:
deep - frying - an essential cooking method. It is usually done in a wok, which gives a wider cooking
surface with less oil than a convectional pot. Wire mesh spoons or chop sticks are used to retrieve the
food.
earthen ware cooking - slow braising in ceramic pots.
smoking - ancient method to flavor food. In the western world smoking was primarily a preservation
technic, in Chinese cooking is foremost a way to impart flavors. Smoke is produced with hickory,
camphor and cedar wood chips, in addition to raw rice, tea leaves, peanut shells, brown sugar, pine
needles, cassia bark and fruit peels. Smoking is done traditionally in the kitchen in a heavy pot or in a
smoke oven. Birds are hung vertically by the neck.
steaming - popular method to cook a wide variety of foods. The steamer baskets can be made of metal,
bamboo and other materiels. Steaming is often done over the wok or in aluminum pots for larger food.
stir-frying - quick cooking in a shallow round pot called wok. In Chinese stoves it will sit half immersed in
the stove and comes in different sizes, depths and one or two handled. Stirring is done with a round
spatula and round metal scoop. Chop sticks are used frequently.
BASIC INGREDIENTS:
The Romanized names given in Cantonese and Mandarin represent the approximate spelling. Chinese
is a tonal language and cannot be fitted precicely into the Roman alphabet.
English Cantonese Mandarin
abalone. See there. bao yu bao yu
agar agar. See there. dung yong tsoi dung yang tsai
anise, star. See there. ba gok ba chio
arrowhead tubers. See Chinese arrowhead. tsee goo
bamboo shoots. See there. chuk sun chu sun
beans, black. See there. wu dow wu do
beans, fermented. See Chinese fermented dow si do shih
bean cake, fermented, gelatinous flavoring. fu yu fu yu
bean curd. See tofu. dow fu dow fu
bean curd dried. See tofu. dau foo gonn t’ien ch’u
bean curd, red. See tofu. dau foo nan yu
bean filling. See bean paste. dow sa do sa
bean sauce. See Chinese black bean sauce mien see jiong do bahn jiang
bean sprouts, mung. See there. gna tsoi lo da ya
bean sprouts, soy. See soy beans daai dau nga choi huang do ya
beans, long. See long beans. dow gok do jiaso
bêche de mere. See trepang. hai sum hai sun
bell peppers. See peppers. tseng jiu
bird’s nest. See there. yin wa yen wuo
box thorn. See Chinese box thorn. gau gei choi
broccoli. See Chinese broccoli gai lan tsoi chia lan tsai
cabbage, bamboo. See Chinese cabbage chuk gaai choi
cabbage, celery. See Chinese cabbage sheo tsoi tientsin bai
cabbage, flat. See Chinese cabbage taai goo choi
cabbage, flowering. See Chinese cabbage choi sum

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cabbage, head. See Chinese cabbage yeh choi
cabbage, mustard. See Chinese cabbage daai gaai choi
cabbage, Peking. See Chinese cabbage wong nga baak
cabbage, See Chinese cabbage. jiu la choi
cabbage, white. See Chinese cabbage bok tsoi bai tsai
caul fat. See there. mong yow wang yo
chestnuts. See there. loot tszee li tze
chestnuts, water. See there. ma tie ma ti
chili peppers. See there. laat jiu
chives, Chines. See Chinese chives. gow tsoi chiu tsai
cloud ears. See Chinese black mushrooms. win yee rin erh
cookies, almond, popular cookie. hong yong bang hsin ren bing
cuttlefish, dried. See there. yow yu yo yu
dates. See dates and jujubes. hung jo hung tzao
dracontomelum. See ambarella. yun meen
duck liver, cured and dried op gon ya gan
egg, 100 year old. See eggs, Chinese pei don pi dan
eggs, salted. See eggs, salted haam dan
egg roll skins. See wonton skins. chwin guen pei chwin jwen pi
eggplant, Chinese. See eggplant. ai gwa chieh tze
Five spice powder. See there. ng hiong fun wu hsiang fun
garland chrysanthemum. See Chinese garland tong ho
garlic. See there. tuen tau
ginger. See there. geong jiang
gingko nut. See there. bok go bai go
Hoisin sauce. See there. hoy sin jiong hai hsien jiang
hot sauce, chili pepper based sauce. lot yow la yu
jellyfish. See there. hoy jit pei hai jih pi
jicama. See there. saa got
kale. See Chinese cabbage gaai laan
Kohlrabi. See there. dye to tsoi da tou tsai
kumquat. See there. gum quot jin jiu
lemon sauce, canned condiment sauce ning mung jiongning mung jiang
lily flowers. See day lily. gum tsum jing tsen
litchees. See there. la-ee tze li tze
longans. See there. loong gnahn lung yen
loquats. See there. pei pa p’i pa
lotus root. See there. leen gnow lien ngo
lotus seeds. See there. leen tszee lien tze
luffa. See gourd sze gwa
melon, bitter. See bitter gourd. foo gwa k’u gwa
melon, fuzzy. See Chinese fuzzy melon tseet gwa
melon, hairy. See hairy gourd. jit gwa, mo gwa cheh gwa
melon, tree. See Chinese chayote hop jeung gwa faat sau gwa
melon, Winter. See Winter melon. dong gwa dung gwa
mushrooms, dried. See Chinese mushrooms dung gu dung gu
mushrooms, Jew’s ear, see Chinese mushrooms wan yee
mushrooms, straw, see Chinese mushrooms tso gwoo
mustard powder. See there. gai lat gai mo
mustard greens. See Chinese cabbage. gai tsoi gai tsai
noodles, see cellophane noodles fun see fun si
noodles, fresh made with eggs. lo mein lo mein
noodles, dried, fried . yee fu mein ee fu mein
One hundred Unities. See there. bok hop bai ho
oyster sauce. See there. ho yow hao yo
oysters, dried. See Chinese dried oysters. ho see hao shih
parsley, Chinese. See cilantro. yuin si tsoi, uen sai hsiang tsai

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pea shoots. See peas. dau miu
pepper, anise, see anise pepper fa jiu hwa jiao
plum sauce. See plum sauce. shwin mei jiong swan mei jiang
radish. See daikon. loh baak
rice, glutinous. See there. noh my no mi
rice stick, rice noodles my fun mi fun
sausage, fatty, spicy pork and pork liver lop chiong la tsang
scallops, dried. See Chinese dried scallops gong yu chu gan bei
seaweed. See there. jee tsoi tze tsai
sesame oil. See there. jee ma yow tze ma yu
shallots. See there. ts’ung tau
shark fin. See there. yu chi yu tze
spinach. See amaranth. een choi.
shrimp dried, see Chinese dried shrimp ha my sha mi
shrimp chips. See there. ha bang hsia bing
shrimp paste. See there. haham ha shien ha
slippery vegetable. See Chinese slippery saan choi
snow peas. See there. hoh laan dau shieh do
soy sauce. See there.
dark lo tsow lao tsou
heavy jiong yow jiang yu
light sang tsow sheng tsou
squid, dried. See squid. yow yu yo yu
sweet potato. See sweet potatoes. faan sue.
taro. See there. yu tau yu t’ou
turnips, salted dy to tsoi ta to tsai
vinegar, rice. See there. ba tso bai tsu
watercress. See there. sih yong tsoi hsi yang tsai
water chestnuts. See there. ma taai
water spinach. See Chinese water spinach. ong choi.

China beverages
Chinese beer brewing was originally centered around Tsingtao, which was for a while under German
jurisdiction. The Tsingtao brand beer is exported and is popular.
China is best know for tea. The Chinese word for tea cha is found in a number of languages. Most tea is
drunk un-fermented, but there is also fermented and semi-fermented tea popular. Tea is the universal
beverage. Tea was a novelty as late as the Tang period 618 907 A.D.
There are five colors of tea: Green, black, red, white, and assorted. See tea.
Chinese wines include the rice brews, also known as huangjiu or yellow wines, such as that of Shaoxing.
Sweet fruit wine, especially made from plums, is produced in sizeable quantities, and some is exported.
China started a wine industry around Tsingtao under the guidance of Australian and European vintners.
Wine growing probably was introduced by Arab traders, but did not flourish. The Shandong Peninsula is
the main wine growing area.
Some wine is also grown Turfan, a border area to Turkestan.

Chinese American cooking

Chinese cooking that evolved around dishes created by the Chinese cooks, mostly from Canton, who
came to America to work and live. The dishes were created out of necessity both to cater to American
tastes and because many of their traditional ingredients were not available.
Many dishes were created when Chinese laborers were brought to California to build the railroad over the
Sierra. They were strictly segregated from white Caucasian workers and Chinese cooks were hired to
prepare meals for them.
DISHES INCLUDE:
chop suey
chow mein
egg rolls
lobster sauce

208
moo goo gai pan
Chinese restaurants catering to American taste became popular and are found in just about every town
and village in the US. Thier cooking is not representative of genuine Chinese cooking, but it is usually
very good and inexpensive.

Chinese ambarella
See ambarella.
Yun meen.

Chinese anise
See star anise.

Chinese artichoke(s).
Small tubers which resemble Jerusalem artichokes in appearance and taste though they are not related
to each other, just as they are not related to artichokes. The term crosnes comes from the town in France
where these are grown.
Can be eaten raw or peeled. Usually served boiled.
Also known as chorogi or crosnes. Stachys sieboldii, stachys affinis.
Chinese arrowhead
Starchy egg shaped tubers that can be used like potatoes.
Tsee goo.

Chinese black bean sauce

Condiment made with cooked fermented black soy beans and garlic.

Chinese banana
Dwarf banana. See banana.

Chinese box thorn

Vegetable with small oval leaves on straight stems in the solanceae family, related to tomatoes, tobacco,
eggplants and many flowers.
The stems have thorns and are not eaten, the leaves are used in soups.
Gau gei choi.

Chinese broccoli
Long green stalks, with leaves and small buds. Good stir fried. Best if blanched first to remove the
slightly bitter taste.

Chinese cabbage
Cabbage related vegetables play an important role in Chinese cooking. The variety found in Chinese
markets can be bewildering.
THE MOST VARIETIES IMPORTANT ARE:
Bamboo mustard cabbage, ribbed, green leaf vegetables with blades almost extending to the root. The
flavor is pungent and unpleasant when fresh. It should be par-boiled to remove some of the strong
flavor.
Flat cabbage, round cabbage only a few inches tall and growing like a plate. The leaves are dark green,
and the flavor is more pronounced than in bok choy.
Taai goo choi.
Flowering cabbage, green vegetable with yellow flowers and soft leaves. One of the most popular
cabbage.
Choi sum.
Head cabbage, the same cabbage as used in western cooking. See cabbage.
Yeh choi.

Chuk gaai choi

Gaai laan

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Mustard cabbage, resembling leaf lettuce with a solid center stalk. It has strong flavor and is used in
soups. Salted mustard cabbage is suen choi and used as condiment. See mustard greens.

Napa cabbage

Peking cabbage /Napa cabbage is a compact cabbage, yellow to white. It is probably the best known
cabbage. Also known as nappa cabbage, celery cabbage or pe - tsai.
Wong nga baak.
Snow cabbage, a long leaf vegetable in the mustard green family. It has strong flavor and is often par-
boiled.
Jiu la choi.
White cabbage, a group of slightly different vegetables commonly known as bok choy. The leaf stalks
are ivory white, the leaves are green. When cooked the leaves are tender and the stalks are crips. It is
one of the oldest cultivated vegetable.
Dried bok choy is used in soups.
Baak choi.

Chinese celery

Chinese chayote
Vegetable similar to chayote. See there.
Also known as silk squash, silk melon.
Hop jeung gwa/ faat sau gwa.

Chinese chestnuts
Edible fruits from large trees introduced to North America in 1853 and resistant to the fungus that
destroyed the native American chestnut trees.
The nuts grow in clusters of 1 to 4 inside a prickly shell that splits open when ripe. They are starchy and
must be boiled or roasted.
Castanea mollissima.

Chinese chives
Tall chives with a pronounced garlic taste. They are different in appearance from other chives in that
their stems are flatter. Both flowers and leaves can be used in cooking.
Also known as garlic chives.
Gau choi fa flowering chives.
Allium odoratum.

Chinese cinnamon
See cassia.

Chinese date
Another name for jujube. See there.

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Chinese dried shrimp
Salted dried shrimp used as condiment in Cantonese cooking. They can be eaten as is as snack, or
soaked and used in cooked dishes.

Chinese dried scallops

Dull colored, shriveled scallops used as flavor component.

Chinese evergreen
Tropical aquatic herb.
Also known as Chinese water plant, Japanese leaf.
Aglaonema simplex.

Chinese fan palm

Palm tree with edible fruits.
Livistona chinensis.

Chinese fermented black beans

Condiment ingredient for Cantonese cooking, available canned.

Chinese Five Spice Powder

Blend of spices consisting of anise pepper, star anise, cassia, cloves and fennel seeds with licorice taste.

Chinese fuzzy melon

Vegetable in the squash family related to Winter melon and zucchini.
Tseet gwa.

Chinese garland chrysanthemum

Leafy vegetable resembling Chinese cabbage. Basically the same plant as used as ornamental flowers,
the leaves are bluntly lobed and rough. It is used as soup vegetable.
Tong ho.

Chinese gelatin
See agar - agar.

Chinese gooseberry
Widely grown and marketed as kiwi. See there.
Actinidia chinensis/Actinidia sinensis.

Chinese grapefruit
Another name for pomelo.

Chinese jujube. See jujube.

Chinese kale
See Chinese broccoli.

Chinese lantern
Another name for Cape gooseberry. Also known as goldenberry, ground cherry, Peruvian cherry, or by its
botanical name physalis.
The name Chinese lantern also applies to an ornamental garden plant.
Physalis peruviana.

Chinese leaves
Another name for Chinese cabbage. See there.

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Chinese leeks

Basically the same as scallions. See there.

Chinese long beans

See long beans.

Chinese longan
See longan. See there. Also known as Chinese dates.

Chinese mushrooms
Black mushrooms are cultivated on wood logs and available dried. The mushrooms must be soaked
before use and become chewy and rubbery after cooking. They absorb the flavor of other ingredients.
Also known as, cloud ears wood ears.
Flower mushrooms, brown to cream colored. They are known as shiitake in Japan and have become
available fresh in the US. In China they are always used dried. Also known as Winter mushrooms. See
shiitake.
Lentinus edodes.
Jew’s ear mushrooms are dried, odd shaped mushrooms with little flavor.
Straw mushrooms are cultivated on straw mats or cotton with mild flavor and available fresh and dried.
The heads are closed when young.
Also known as grass mushrooms.
Tso gwoo.
Volvaria esculenta.

Chinese mustard greens

Leafy vegetable extensively grown. The large leaves can be eaten as salad, or cooked as vegetable. An
other variety produces large tuberous roots, which are eaten as vegetable.
Chinese mustard is also a prepared mustard, rather pungent and always yellow.

Chinese New Year

The year 2000 is the year 4698 for the Chinese. The new year normally falls in February or March.
The new year starts with a bang, literally, with a fusillade of fireworks in Chinese areas throughout the
world. It is a time of great family feasting which goes on for several days. Many symbolic foods are
served. Fish is common. The word for fish and for prosperity are pronounced the same, "yu", so fish is
commonly eaten to symbolize prosperity or abundance.
OTHER SYMBOLS ARE:
apples - peace
candied fruits such as lotus seeds, kumquats, and dates - plenty
eggs - rebirth and good fortune
gold foil wrapped chocolate coins - wish for riches
Jade - youth and rebirth
noodles - longevity
oranges - sweet life
peanuts - birth and long life
pomelo - abundance
sliced lotus root - lets the good luck through
tangerines - good luck
tomatoes - joy and virtue
vegetables cut in the shape of gold coins - prosperity
water chestnuts - wish for many children
watermelon seeds - wish for many sons
yueh e choi - togetherness

Chinese egg noddles

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The noodles are made fresh and highly skilled Chinese chefs have developed an ingenious method of
twisting and tossing the soft dough into noodles without cutting.

Chinese oysters, dried

Popular flavoring component. They must be soaked and washed before use. Edible only when cooked.

Chinese parsley
The weed of the coriander plant, often called cilantro.

Chinese rice wine

See rice wine.

Chinese slippery vegetable

Spinach-like in appearance, it is prized for its mucilaginous texture when cooked.
Also known as Saan choi, Cylon or Indian Spinach.
Basella alba.

Chinese spinach
See amaranth. In Chinese cooking the leaves and stems are used, the roots are discarded.
Een choi.
Not the same as Chinese water spinach.

Chinese sweet potato

See sweet potatoes.
Faan sue.

Chinese tea
See Chinese beverages.

Chinese water chestnuts

Edible tuber cultivated in Asia, often available canned. Known as pi tsi.

Chinese water spinach

Leafy vegetable not related to spinach and not tasting like spinach. It is used including the stems and
the crunchy stems and softer leaves create a pleasant contrast of texture.
Ong choi.
Ipomoea aquatica.

Chinese white wormwood

Leafy vegetable remotely related to wormwood, lettuce and chrysanthemum. The leaves resemble
celery, but the stalks are red.
Junn jiu choi.

Chinese winter melon

See winter melon.

Chinese wild rice shoots

The tender shoots of a plant related to the North American wild rice. See there. After peeling off the
though skin the inner shoots are edible when cooked.
Gaau sun.

Chinese yam
White flesh yam with hairy, scaly skin. See yam.
Dioscorea esculenta.

Chinese yellow cucumber

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Vegetable in the melon family closely resembling green cucumbers, except the skin is tougher. See
cucumbers.
Wong gwa.

Ching Chun Bao.

Chinese once secret potion of the Emperors. Credited with nerve soothing and immunizing properties.

chinchilla
Rodents, now prized for their fur. In ancient times, they were eaten by the the Chincha indians, for whom
they were named.

Chincoteague
Oyster harvested off the coast of Maryland and Virginia in the Chincoteague Bay. Small to medium in
size, with a flat round shell. Its slightly sweet taste has a distinctive aftertaste. Oysters harvested in other
places are sometimes placed in the Chincoteague Bay to acquire this taste.

chingri pulao
Bengali rice with prawns.

chinois
French for China cap, a cone shaped strainer.

Chinon
Wine growing region of France in Touraine on the Loire River. Light Bordeaux style red and rose wines
are produced from the Breton and Cabernet Sauvignon grapes, and a few white wines are produced from
the Chenin Blanc grape.

Chinook Salmon
Largest of the salmon species, also known as King salmon. See salmon. Tyee (which means chief) is
the Indian name.

chinquapin
Edible nut from a chestnut tree found in the US Southeast and in California.

chipolatas
French small sausages resembling breakfast sausages. The name is probably derived from cipolla, small
onion. The sausages are often used as garnish.

chipotle
Smoke dried Jalapeño chilies.

chipped beef
Corned beef dried and shredded. It is rather salty and is served best in a cream sauce. The dish became
infamous as army food and was referred to as "shit on a shingle".

chips
Thin, wafer like, crisp slices. The best know are potatoes chips, but other root vegetables have also
come on the market. Chips are typically deep fried, but can also be dried. Chips can also be made with a
batter, such as corn chips.
The term is also applied to other foods, such as chocolate chips.

chips
British term for french fries.

Chiroubles
Burgundy village in the Beaujoilais region producing a light red wine, best when drunk fresh and slightly
chilled.

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chistorra
Spanish thin red sausage from the Navarre region.

chitarra
Italian guitar like wire cutter used to shape a flat sided pasta. Literally translated guitar.

chitterlings/chitlings
The quintessential soul food dish. Pork innards, first boiled until tender, and then fried. Innards are
inexpensive and therefore the dish became associated with poor black people in the South.
Chitterlings are also used in sausages.

chiverre
Central American pumpkin-like squash.

Chives
Picture courtesy of Melissa's Inc. (800) 588 1281

Green, slender, round, reed-like member of the onion family. Somewhat similar to scallions, in
appearance, which are also known as green onions, but chives are thinner.
Allium schoenoprasum.

Clodnik
Polish chilled beet and cucumber soup made with yoghurt and sour cream.

Chlorophyta
Group of green edible seaweeds.
cho-cho
The Australian name for chayote.

chocle
Peruvian native variety of corn. It has especially large kernels and is commonly eaten boiled, on the cob.
A popular snack especially in the Andes.

chocolate
Chocolate came to Europe with Cortez, who brought cocoa beans back from his explorations in Mexico.
The Aztecs used the cocoa beans to make a thick frothy drink called chocolatl.xocolati. It was introduced
into Spain by the conquistadors, and cocoa became fashionable as a drink in the 1700's.
Chocolate contains theobromine, a stimulant that make people feel good. See cocoa.
Chocolate is the solid product made from processed cocoa beans, sugar, fats and flavors. The oval,
somewhat bumpy pods, which look something like elongated acorn squashes, are split open, and the 40
or so small ivory colored seeds are extracted. They are left in the open air for about a week to dry and
ferment in order to decrease the tannin. At this point, they will have darkened to brown, and begun to
acquire the tantalizing aroma associated with chocolate. They are graded and cleaned, then roasted.
After roasting, the centers of the beans, or nibs, are milled to release the cocoa butter. The chocolate is a
paste of cocoa mixed with the now liquefied cocoa butter, sugar and flavorings.
The next step, conching, is one of the most important in determining the quality of the finished chocolate.
Conching is essentially a kneading process, done in machines, shaped like giant clamshells, that were
invented in the 19th century. The longer the chocolate is conched, the finer the texture will be. Large
manufacturers do their own conching, but smaller companies buy their chocolate already conched.
Switzerland and Belgium are leading high quality chocolate manufacturers. Pastry chefs often specify
French made chocolate.
Carob, also called St. John's bread, is often used as a low fat, caffeine free substitute for chocolate. See
there.
Milk chocolate comprises 90% of US chocolate sales.

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TERMS INCLUDE:
Couverture - covering chocolate used in pastry shops. It has enough cacao butter to become solid when
cold. Used to cover baked goods, but also to make a chocolate cream called Ganache. Imitation
couverture is also available with hydrogenated vegetable shortening, which is less expensive than cacao
butter. It is often used to cover ice cream bars.
Bitter chocolate - ready to eat chocolate made without milk.
Milk chocolate - made with milk and sweeter than bitter chocolate.
Ganache - heavy cream and couverture chocolate brought to the boiling point, chilled and whipped. The
delicate is cream used in such products as chocolate truffles and in cake.

chocolate covered cherries

Maraschino cherries are coated with fondant icing mixed with convertit, an enzyme which makes the
sugar molecules break down. When the mixture hardens the cherries are dipped in the chocolate. The
convertit makes the sugar crystals softens again. The process is still largely done by hand. The delicate
chemistry of the fondant makes these candies especially susceptible to changes in air pressure and
temperature.

chocolate truffles
Creamy, rich chocolate confection. See truffles, chocolate.

chocolate velvet cake

Signature cake of the Four Season Restaurant in New York City, created by pastry chef Albert Kumin in
1959.

chocolatl
Thick frothy drink made by the Aztecs in what became Mexico. The second most prominent flavor in this
beverage is vanilla.

choesels
Belgium stew of beef tripe, kidneys and beef pancreas.

choke cherries
Native American wild cherry, too acidic to eat raw, but good in jams.
Prunus virginiana.

cholent
Jewish traditional Sabbath dish. Since orthodox Judaism forbids lighting a fire on Sabbath, this dish is
designed for long, slow cooking so it could be made before the Sabbath eve and stay warm until
Sabbath.
Cholent is a one dish meal, cooked very slowly in the oven overnight. The dish often consists of dried
beans cooked with onions, potatoes, and beef short ribs or chuck.
Cholent Kugel is a flour, fat and onion mixtures, shaped like a sausage, rolled in parchment paper and
slowly baked. It is the same as derma. See there. Also known as sholent.
cholesterol
Chemical compound found naturally in animal fats and meats. Daily ingestion of cholesterol should be
limited to 300 milligrams a day. The safe level of cholesterol in the blood is about 200 milligrams per
tenth liter of blood, referred to as a cholesterol level of 200.
Some cholesterol is beneficial and necessary. The body needs cholesterol to build cell membranes and
manufacture certain hormones. But virtually all the cholesterol needed by the adult person can be
produced in their own body.

chompoo
Thai fruit, rose apple in English. There are three different varieties of this fruit in Thailand. The fruit
grows in clusters and is about three inches long. They are full of seeds. See rose apple.

chook
Singaporean rice porridge, flavored with chicken, pork, tripe, or duck eggs.

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chopin
Old Scottish liquid measure of about one quart. There is an old German volume measurement called
Schoppen.

chop
Piece of meat from the loin or saddle of an animal. Originally, the term chop indicated that the rib bone
was left attached to the meat, but boneless chops were created to make the meat more user friendly.
Lately, the term chop is loosely applied, and indicates a thick piece of meat.

chop suey
Cantonese dish, when literally translated, means miscellaneous things. While chop suey exists in the
Canton region of China, the American version, of necessity, is quite different from the Chinese. When
Chinese cooks first came to America, few of the products they were accustomed to were available. They
used the name of this improvisational dish, standardized it, and today, even though many of the Oriental
ingredients are now available, Chop Suey, in its anachronistic Chinese American version, remains a
popular restaurant dish.

chopsticks
Sticks used as eating utensils in many oriental cultures, primarily in China. Although wooden chop sticks
are common, and many cases are disposable, elaborate chop sticks have been made with ivory and
other materials. Etiquette dictates that chopsticks should not be rested directly on the table between
courses or bites.
At fine tables in Japan and China are chopstick rests designed specifically for this purpose. At some
restaurants, the waiter, may twist the paper wrapper from the chopsticks to use as a rest.
Use of chopsticks dates at least back to 1200 BC.
Kuaizi in Mandarin Chinese, which comes from the word for quick. Standard Chinese chopsticks are
"fatter" than traditional Japanese chopsticks which are tapered and generally more difficult to use.

chorba
Bulgarian generic word for soup.

chorizo
Spicy Spanish/Hispanish sausage.

chorogi
Another name for Chinese artichoke.

Choron, Alexandre Stephan, 1772 - 1834

Sauce Choron is a Béarnaise sauce flavored with tomato.

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chou
French for cream puff. Cream puff paste is called pâte à chou in French, Brandteig in German. Cream
puffs can be filled with different sweet creams, with ice cream but also with fish or meat mousse.
Almost always more than on cream puff is served, so on French menus the plural spelling choux is used.

chou
French for cabbage.

chou-fleur
The French word for cauliflower. The plural term choux - fleurs is also used on menus, referring that a
number of buds are served.

choucroute
French word for Sauerkraut. In restaurant lingo, it is normally sauerkraut braised with various kinds of
sausages and smoked meats. In Alsace, the dish is called choucroute garni, in Austria Bauernschmaus or
Schlachtplatte, in Switzerland Bernerplatte. There are numerous variations.

chourico
Portuguese rough-textured, coarse-ground, spicy sausage, flavored with garlic, pimento, and red pepper.
Similar to the linguica, but the chourico is shorter, plumper, and usually coarser. Especially popular in the
Azores.

chourpi
Nepalese cheese snack made by the Dolpo mountain people. It is made from yaks' milk. The soured milk
is boiled down to a thick liquid, which is then dried in the sun for several days. The liquid hardens to a
thick, chewy consistency, and it must be chewed for ten minutes, before it can be swallowed and
digested.

choux de Bruxelles
French term for Brussels sprouts.

chow
Slang term for food, especially army food.

chowchow
Relish of Chinese origin. Finely chopped vegetables, cooked with sugar, vinegar, turmeric, celery seeds
and other spices. Vegetables include cauliflower, Jerusalem artichokes.
Also known as chow-chow.

chow/chao
Vegetable relish. The term dates back to the Chinese laborers who came to California in the 1850's.
There are many meanings of the word chow in various Chinese dialects, so the definition is unclear. It
might mean mixed; it might mean to eat.

chow mein
American/Chinese popular noodle dish. The term comes from the Chinese words for fried noodles, but as
used in America, the term refers to a common old fashioned American-Chinese dish.

chowder
Hearty soup, almost like a stew and often eaten as a main course. Probably brought to Newfoundland,
Nova Scotia and Massachusetts in the 17th century by settlers from the Channel Islands and Breton who
cooked in large iron kettles, called chaudière in French.
See Boston clam chowder, Manhattan clam chowder.

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chowder clams
Hard shell Quahog clams, usually the largest size.

chowder hut
New England seafood stand, usually temporarily set up at a harbor where the fishing boats come in.
They cook and sell the local catch, such as steamers, clam cakes, lobsters et al.

Chowder de Lucines
A tomato and clam soup developed by Charles Ranhofer, a late 19th century chef at Delmonico's
restaurant in Manhattan. Sometimes claimed to be the forerunner of Manhattan clam chowder.

chrain
Jewish term for horseradish. See Seder.

Christalinna
Cheese made in Eastern Switzerland.

christening a ship
The tradition of christening a ship with a bottle of Champagne comes from the Roman custom of offering
a drink to the gods when a ship was launched.

Christian IX
Danish cheese flavored with cumin or caraway seeds. The cheese has a high fat content.

Christian Brothers
Religious group of Roman Catholic brothers who once owned, and gave their name to, one of the largest
wineries in California. They entered the wine business in 1882, but sold the business to Heublein in 1989,
claiming that the idea of producing alcoholic beverages runs counter to their spiritual mission. Until then
the wine and brandy they produced helped to finance their other projects.
They produced a wine called Montage red and white, blended from California and French grapes.
The Christian Brothers Vinery, called Greystone, was sold/donated to the Culinary Institute of America in
Hyde Park, New York in 1992 and was converted to a continuing education facility opened 1995.

Christmas food
TRADITIONAL CHRISTMAS EVE FOOD:
Austria - fried carp, cookies, Christmas cookies
France - reveillon, a rich dinner served after midnight mass, Bûche de Noël
Germany - roast goose, Lebkuchen, Stollen, Baumkuchen
Holland - Speculaas
Italy - fish such as bacalào or capitone eels, Panettone, Bugie, Frittole
Poland - 12 dishes in honor of the 12 apostles
Spain - turrón, a chewy candy
Scandinavia - rice based porridge

Christmas mushrooms
English term for girolles, or chanterelles, referring to when they are most often found in the wild in same
part of Europe, especially France.

Christmas pudding
Traditional English dessert, a plum pudding made months in advance of Christmas to allow the dried
fruits to ferment and the "cake" to age and mellow. It is a traditional part of Christmas dinner and is often
set ablaze with rum or brandy.
In the Caribbean, Christmas pudding is a dark, almost black Port and rum soaked fruitcake, containing
currants, raisins, apricots, dates and figs.

christophene
The West Indian name for chayote. See there.

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chrysanthemum
Flowers used in Oriental cooking, as tee or in batters. The French writer Alexandre Dumas mentions a
chrysanthemum salad in one of his plays. The plant is in the aster family.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

chrysanthemum pot
Round copper pot similar to a fire pot, but without the chimney, for cooking at the table. Food is slower
cooked over a lower flame than with the vented fire pot.
Used to cook such items as paper thin slices of beef, chicken, shrimp, squid, other seafood, cabbage,
cellophane noodles.
Known as kwo gwo in Mandarin.

chub
Name for small smoked whitefish.

chuck wagon
Mobile kitchen in the West, often a converted farm wagon.

chuck
Butcher term for shoulder, normally beef shoulder. Chuck meat is considered the best meat for
hamburgers.
There are a number of different muscles defined by specific names. The meat is usually braised or
boiled.
Basic Square Cut Chuck - Meat Buyers Guide # 113
Boned Chuck - Meat Buyers Guide # 115

chuck
Western term for food.

Chuckles
Candy with sugar and jelly center.

chukar
Rock partridge native to Asia and introduced as game bird.
Alectoris chukar.

chufa
The English and Spanish name for a small root, native to the desert region, Chuf in Sudan. The root
looks like a peanut sized potato. Its dry skin protects a moist interior which was chewed by the nomads to
satisfy thirst.
Chufa was introduced to Spain by eighth century Moorish invaders, who attempted to cultivate it in the
area around Málaga. They were unsuccessful there, but were more fortunate in the sandy soil and warm
and humid micro climate around Valencia.
Its most popular use in modern times is in a Spanish drink called horchata. In Valencia, horchata is a
popular drink.
Also known as earth almond.
Cyperus esculentus.

chuleta de cordero a la plancha

Spanish term for a thick grilled lamb chop, most commonly served in the area northwest of Madrid,
around Avila.

chum
Ocean fish, also known as dog salmon.

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chunk comb honey
Honey with a section of the honey comb.

Chunky
Chocolate candy bar with tropical nuts, created by Philip Silverstein.

chuño
Peruvian term for small air-dried potatoes. This method of preserving dates back to the ancient Incas.
Chuños must be soaked before use and are used particularly in stews.

churrascaria(s)
Brazilian/Argentina grill restaurants, most popular in the southern part of Brazil, especially around Rio de
Janeiro and in the mountains of Rio Grande do Sul. Unlike North American barbecues, the meats are
coated with salt brine and grilled or roasted over charcoal, without any sauce embellishment. There is
normally a big salad bar and buffet, which includes hot dishes.
A wood disk, painted green on one side and red on the other is placed on each table. The selection will
usually include beef, pork, sausages, lamb, chicken parts, and innards, all roasted on individual
skewers. As long as the green side is up the servers brings the meats, still on its roasting skewers to the
table. The diner points to the meat wanted, and it is carved from the skewers.
When the dish is turned over the servers will offer coffee and desserts.
The meat is served with side dishes such as manioc, rice, french fries, plantains, lettuce and tomato.

churros
Popular street snack in Spain and in most parts of South America. Fritters, horseshoe shaped, made
with a simple batter. The dough is forced through a star shaped funnel into the hot oil. Churros are sold
covered with chocolate icing and/or filled with custard. In Madrid, they are made in restaurants and
Churrerias.
Porras are large churros made leavened with baking powder. They are often sprinkled with anise.

chutney
A relish. The word chutney comes from the Sanskrit word "chatni", meaning to lick. In India today the
word simply means mixture. Chutney can be fresh or cooked. Most chutneys are made with mango, but
many other fruit and vegetable combinations exists. Chutney is normally sweet sour and pungent.

CIA
The initials of the Culinary Institute of America in Hyde Park, New York and St. Helena, California.

ciabatta
Italian crusty white bread from the Lake Como area. Ciabatta di funghi contains mushrooms.

cicchetti
Italian small appetizer foods, served in pubs, popular in Venice. An Italian version of Spanish tapas.

cicada
Edible locust variety.

cider
Beverage made from apples, or pears, which when allowed to ferment produces a lightly alcoholic
beverage. Sweet cider is pasteurized and non alcoholic, hard cider is fermented cider. The most
common cider is made from apples. Cider is made by grinding whole, firm, unspoiled apples into a lumpy
mass called a pumice, which is then pressed to yield a frothy liquid.
The variety of apples used make a difference in taste. The prolific Red Delicious apple variety makes a
blander, sweeter cider. Russets and Baldwins make a tangier, tarter cider.
Cider was the most important drink in colonial America and Thomas Jefferson produced his own cider at
Monticello. American cider is usually reddish-brown in color, with a mellow full flavor.
Cider is especially popular in the West Country of England where the cider packs a stronger alcoholic
punch of 6 to 8%. The traditional style of cider, known as "scrumpy", is cloudy and yellowish, with a

221
strong apply smell, a dry taste and a slightly bitter aftertaste. It is made from cider apples, descendants
of crab apples, fermented on their own yeasts, aged in oak vats, and non pasteurized. It can be drunk
slightly aged, and is good up to three years. In old days, the first pressing, referred to as cyder
(subsequent pressings were called cider) were most prized.
Cider is also popular in the Normandy region of France where much of the cider is distilled to make
Calvados. Frankfurt, Germany is also renown for its cider. It is called in the local dialect Ebbelwoi.
Interestingly, despite the prevalence of apple orchards in New York State, Syracuse, New York has the
lowest per household consumption of any city in the US.
The federally mandated types of cider are: sweet cider as sold at farm stand with up to 3% alcohol, hard
cider with 3% to 7% alcohol, applejack with 40% alcohol (80 proof) and apple brandy with 50% alcohol
(100) proof.

cider apples
Descendants of the crab apple, used for making cider in the West Country of England.

cider royal
A concentrated cider flavored with honey. Also known as cider oil.

cider vinegar
Vinegar made with cider, most often apple cider. The unfermented cider is placed with vinegar mother in
containers and allowed to change to vinegar.

cigales
Spanish shellfish, related to gambas and langoustines.

Cilantro
Picture courtesy of Melissa's Inc. (800) 588 1281

The leaves of the coriander plant. Pungent, peppery leaves commonly used in Chinese, southeast Asia,
and Mexican cooking.
The delicate, lacy green leaves, look somewhat like a young Italian parsley, but their flavor is unique and
pungent.
The term coriander more commonly refers to the dried and powdered seeds. Can be grown at home from
seeds.
Also known as Chinese parsley.
Coriandrum sativum.

Ciliegolo
Italian red wine grape variety of unique character, used as blending wine. As the name indicates, the
flavor is cherry like.

cinchona bark
See quinine.

cinderella
Muffin flavored with nutmeg. The origin of the name is not known.

cinnamon
Spice, the reddish brown inner bark of a tree growing in tropical countries. The leaves are aromatic. The
tree grows very slowly, and is often found along streets and fields.
Cinnamon is used in baking and desserts, but also in curries, and also as flavoring for Big Red and
Most cinnamon used in the US is the cassia variety from South East Asia. Available whole in sticks
(quills) or ground. The spice is used mostly in baking.
Also known as daal cheenee, taj bhooko.
Cinnamomum zeylanicum, cinnamomum cassia.
West Indian variety of cinnamon is canela. See there.

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cinnamon oil
Aromatic oil used in baking.

cinq à sept
French term, literally translated it means 5 to 7. It is the Parisian version of the American "cocktail hour".

Cinsault
Red wine grape grown in the Rhône Valley, where it is used in Châteauneuf du Pape, Tavel and other
rosé wines. Also grown in Lebanon and New Zealand. In a blend it contributes a soft, aromatic quality to
the wine.

Cinzano vermouth
Italian brand of a wine based beverage, available as bianco (white) and rosso (red) versions, both with
16% alcohol content.
Cinzano is flavored with a secret blend of herbs and spices. and is usually served as aperitif with club
soda, on the rocks, or with a twist of lemon.
Cinzano is a assertive tasting vermouth and is seldom used in cocktails.

cioppino
San Francisco fish stew, which focuses on the catch of the day. The early fishermen in the area came
mostly from Genoa, Italy's chief port, and the name of the stew comes from the Genoa dialect word
"ciuppin". The stew may contain shellfish such as clams, shrimp, and crab along with firm-fleshed fish.
The fish are cooked in olive oil and wine with vegetables, such as, onions, tomatoes, and garlic.
This fragrant wine flavored fish stew is often described as an American version of French bouillabaisse,
see there, but the latter usually contains saffron and is served with a large crouton. It is also sometimes
claimed that true bouillabaisse does not contain shellfish. The American cioppino often contains
Dungeness crab.

cippolino
Onion variety about 1½ inches across, with mild, nutty flavor.

Circassian chicken
Turkish dish of cold chicken served with a walnut sauce.

Circulo Mexicano de Arte Culinario

Group of 12 women, organized to preserve the provincial dishes of Mexican cooking.

ciscoe/cisco
Lake herring, a fresh water whitefish harvested in the Great Lakes. It is normally smoked, and is popular
in Jewish Delicatessen.

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citrange
Hybrid fruit, a cross between lemon and orange.

citrangequat
Hybrid fruit, a cross between lemon and kumquat.

citric acid
Natural acid found in most fruits, especially in citrus fruits. Citric acid is available in crystalline from as
flavor enhancer.

citron melon
Fruit of the watermelon species, thought to be the true link between the pumpkin and the melon.
It is native to the United States. In the northern United States, a thick rinded variety is grown which has
very little pulp, and is used to make a sweet, crunchy pickle. In both France and the US it is candied and
used as a substitute for the true citron hence the name, citron melon.
In the Southern States the citron melon is cultivated with a thinner rind and a thicker, sweeter flesh, and
this is eaten as a melon.
Known as citrouille in France.

citron
Sub tropical fruit cultivated for its thick spongy rind. It is the oldest known citrus fruit in the Western
world. Believed to have originated on the Arabian peninsula and brought to Europe about 500 BC.
The thick skin is candied to be used in dried fruit mixtures for cakes. The juice is often used for syrup,
and the fruit is also used in perfumes.
VARIETIES ARE:
Corsica citron - grown in Corsica, France, and Italy. Used for candied citrus peel. A large variety, twice
the size of grapefruit. Resembles a large, knobby lemon. Similar to diamante.
Diamante citron - grown in Corsica, France, and Italy. Aso used for candied citrus peel. A large variety,
twice the size of grapefruit. Resembles a large, knobby lemon. Similar to Corsica.
Etrog citron - culivated in Corfu and Israel. A small variety. The unripe fruit of the ungrafted citron tree is
used by Jewish communities during the Feast of the Tabernacle.
Hand of Buddha - grown in China and Japan. Odd-looking, long, hand-shaped fruit. Finger-like segments
extend from the end. This variety is used strictly in perfumery. See picture.
Candied imitationsare made with citrouille, see citrus melon, and cushion cactus.
Citrus medica.

citron
The French word for lemon.

citronella
A grass whose oil is used in mosquito repellents. Also the aroma in many household cleaning products,
such as, lemon-scented dishwashing liquids.

citrus
Family of fruits, characterized by a thick rind which contains aromatic oils. The most common are
oranges, lemons, limes, grapefruits, tangerines and mandarins.
Throughout history citrus fruits symbolized love, happiness, holiness and fruitfulness.
Other citrus fruits are clementines, kumquats, limetta, limón dulce, murcotts, pomelit, pomelo, shaddock,
tangelos, temple oranges. See also fruit.
Yazu is a Japanese citrus fruit.

Citrus
SEASONAL AVAILABILITY FOR CITRUS FRUITS GROWN IN FLORIDA:
Oranges:
Navel: November to January, use for eating and salads
Pineapple Orange: December to March, use for juice
Parson Brown: November to January, use for juice

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Hamlin: Fall until January, eating and for salads
Valencia: March until June, use for juice.
Grapefruits:
Ruby Red: October until June
Marsh Seedless: October until July
Thompson Pink: October until June
Duncan: September until May
Tangerines:
Dancy: November until February
Honey or Murcott: February until April
Robinson: Fall until Mid Winter
Temple oranges: January until April. Cross between oranges and tangerines.
Tangelos: Cross between tangerines and grapefruits.
Honeybell: January from the Indian River area.
Orlando: November until February.
Lemons:
Avon: Available year round
Ponderosa: Available year round, use for juice.
Limes:
Key limes: Available year round, but scares. The fruits are yellow and
slightly sweet.
Persian limes: Available year round. The common green lime.
Calamodins: November until April. The small yellow fruits are used like
lemons.
Kumquats: Harvested in Summer and Fall.

City
DISHES NAMED AFTER CITIES:
Berliner Dough Nuts
Boston Baked Beans
Chicken Kiev, after Kiev in the Ukraine
Frankfurter hot dogs, named after the city in Germany
Hamburger, named after the city in Germany
New York Steak, Sirloin steak cut form to loin
Paris-Brest cake
Wiener, often misspelled as Wieners sausages.
Wiener Schnitzel named after Vienna, Austria.

ciubritza
Roumanian herb resembling tarragon.

ciuppin
Italian fish soup, the basis of the California cioppino.

civet
Tropical fruit. Another name for durian, an Asiatic fruit. See durian.

civet
French game stew thickened with blood.

clabber
Old term for curdled, or sour milk.

clafouti
French pancake from the Limousin region baked with dark cherries. It is a simple pancake batter, mixed
with pitted dark cherries and baked in the oven.

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Claiborne, Craig
Food writer, journalist, cookbook author. Started the "Dining Out" column while food editor of The New
York Times. The feature debuted on March 24, 1963. Claiborne left the Times in 1971, but returned in
1974 as a staff writer. He donated his library to the Culinary Institute of America in Hyde Park, New York,
where the book store is named after him. He died early 2000.

Clairefont, Château
The second label of Château Prieuré-Lichine.

Clairette
White wine grape grown in the Rhône Valley and is used in Châteauneuf-du Pape. The grape is
cultivated extensively in Southern France and is used mostly as blending wine, and is also permissible in
Armagnac to make brandy, though it is not used in great quantities.

Clairette Blanc
French white wine grape grown in Southern France and in South Africa. It used in the sparkling wines of
South Africa called Vonkelwyn.

clam
Bivalve mollusks that live on the sandy bottom of both fresh and salt water. There are more than two
thousand species of clams, and they have been eaten since antiquity.
Clams can be divided into are soft shell, also called piss clams, and hard shell clams.
Clams are extensively farmed. Clams are available fresh, canned and frozen.
CLAM VARIETIES ARE:
Atlantic surf clam (or skimmer clam).
California bean clam.
East Coast razor clam/jack knife clam, so named after its shape.
East Coast hard shell clams - classified by size.
Little necks - about 450 to a bushel basket
Cherrystones - about 250 to 300 to a bushel basket
Chowder clams - between100 to 150 to a bushel basket
These clams are the most popular food service clams and can be eaten on the half shell, baked or
cooked. Also known as Quahogs or Atlantic surf clams.
Pacific little neck - not related to the East Coast variety.
Pacific geoduck - very large clam up to 5 pounds, popular as sashimi in Japan.
Pacific razor clam -not related to the East Coast razor clam.
Philippine little neck - small Pacifc clam
Steamer - clams with soft and brittle shells, served steamed with broth and melted butter. Also known as
soft shell, piss clams or Ipswich clams.

clam chowder
There are at least two versions of clam chowder served in restaurants. One is the traditional clam
chowder made with cream, clam broth, salted fatback and potatoes. This soup sometimes referred to as
New England or Boston clam chowder.
Manhattan clam chowder is made with tomatoes and vegetables. It was created by Charles Ranhofer,
the Chef at the famed Delmonico’s Restaurant in Manhattan. It is lighter than the Boston Clam chowder.

clam fritter
Fritters made with pancake batter and minced clams.

clam gun
Tube like spade for digging clams.

Clamart
Town in France. Dishes made with fresh peas are named à la Clamart on classical French menus.

clambake

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Traditional New England feast, which dates back to colonial times. It consists of layered shellfish, meat,
corn and potatoes steamed together with seaweed.
Originally a clam bake is made in a trench, heated with hot stones. The seaweed serves two purposes, it
insulates the food from the heating source so it can cook more gently and it imparts a natural briny flavor
to the food. In most cases the items are steamed together in a large pot and not baked like the original.
The basic layer are potatoes, chicken pieces, cherrystone or little neck clams, lobsters, corn, onions and
sausages. The clams are of course a major ingredient. The order of layering is important because some
ingredients cook faster than others and need less heat.

Claret
English generic term for red Bordeaux wines. It has no legal definition.

clarete
Spanish term referring to a red wine, especially a light bodied wine, that has been made from either all
red grapes or a mixture of red and white, which were fermented in contact with the skins of the red
grapes,
Clarete is also a sweet red wine from Spain's Somontano region.

clarified butter
Butter fat seperated by heat. The fat will float to the top. There should be about 70% fat, the rest is
liquid.

clarify
The clear a liquid from impurities. The most common method is to add egg whites and acid, such as
vinegar, white wine or tomatoes to a warm liquid, stir it well and bring to a slow boil. The albumin in the
egg whites will raise to the top and from a raft. The liquid underneath is clear.
See fining about clarifying wine.

Clark
Peanut chocolate bar.

Clark, Patrick
Famous Afro-American chef who died young on account of a heart failure in 1999. His last position was
at the Tavern on the Green.

clary
Flowering herb used for flavoring ale and other alcoholic beverages in England.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Claxton, Georgia
Known as the fruitcake capital of the world.

clay pot
Vessel with lid of terra cotta for slow stewing in a oven. Takes a long time to heat up and also to cool
down and may crack under sudden heat changes; thus, an excellent oven cooker but not good for stove
top.

Clementine
Fruit, member of the orange family. A hybrid between the mandarin and an orange, more specifically a
large Mediterranean tangerine, though the tangerine itself originated in India. Because of its easy to
break skin, it has been referred to as a zipper skinned tangerine. Named for an Algerian monk,
Clemente, who discovered this accidental hybrid in his mandarin orange orchard, and it is sometimes
referred to as a mandarin sweet.
Clementines are tiny and sweet and they tend to be sweeter and sharper than tangerines. The best are
from Morocco and Spain.
They have no pips when grown commercially.

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Clerc-Milon, Château
Wine estate in Pauillac, Bordeaux, France.

Climens, Château
Famous sweet wine from the Sauternes/Barsac region of France.

clingstone
Term referring to peaches and nectarines which have flesh which, as the name implies, clings to the
stone or pit as opposed to freestone whose flesh pulls easily away from the pit. Clingstone fruit generally
ripens sooner than freestone fruits.

clod
Cut of meat from the beef shoulder. Meat Buyers Guide # 114.

clos
French term referring to an enclosed vineyard. The term is often used for Burgundy wines.

Clos de Vougeot
Famous Burgundy vineyard created in the 12th century. The massive ancien castle is the property of
the Burgundian wine confraternity called The Chevaliers du Tastevin. Spectacular dinners for members
take place in the Château.

Clos de Bèze
Famous Burgundy vineyard in the Chambertin area.

clotted cream
Specialty of Western England. Milk is scalded, skimmed and the cream then cooled. The result is
spreadable and served traditionally with scones and jam.

cloud ear
Wood ear mushroom.
Auriculariapolytricha.

cloudberries
Yellow or orange-red berries resembling raspberries. Cold weather berries, grown in Canada, The Pacific
Northwest, Finland and Scandinavia.
The word cloudberry comes from the obscure English word clud, which means rock or hill and describes
the sort of terrain where the berries grow wild.
Also known as golden raspberries, In Canada as baked apple berries.
Rubus chamaemorus.

cloves
Spice, the unopened dried buds from an evergreen myrtle tree. The spice is grown in Zanzibar off the
coast of East Africa and in other tropical countries.
Cloves are available whole shaped like a nail with stem, or ground. The spice is pungent and can easily
overpower other spices. Cloves are used in spice mixtures, in baking and often with smoked baked ham.
It takes about 6000 to 7000 buds to yield one pound of dried cloves. Each individual clove must be
harvested at the precise moment before the bud is exposed. Harvesting takes place during the night.
Clove is also the term used to describe a piece, or toe, of garlic.
Also known as lawaang, long.
Syzygium aromaticum.

clove cheese
Cheese with cloves added, popular in northern European countries. Examples of clove cheeses are
Dutch Lyden, Komijne Kaas, Norwegian Nokkelost and Nagel Käse.

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clove currant
Shrub native to the Great Plains tolerant of drought or cold, producing large currants, with berries about
½ inch in diameter. They have a unique taste, not especially sweet, but pleasantly aromatic.
Clove currants are rarely planted today because they are not particularly disease resistant, but the
decorative arching branches graced many doorways at the turn of the century. The yellow flowers bloom
scent the air with a clove-like aroma.
Also known as the buffalo currant or Missouri currant.
Ribes odoratum.

clover
Plant primarily cultivated for animal feed but also used by humans. The flowers attract bees to make
clover honey and the flowers are also used in beverages. Clover is one of the herbs used in Sap Sago
Cheese. See there.
Clover symbolizes the Holy Trinity, and red clover is the state flower of Vermont.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

club sandwich
Popular sandwich consisting of layers of crisp bacon, lettuce, tomato slices, chicken or turkey. It is
generally served on three layers toast, spread with mayonnaise and stacked on each other, called triple
decker. A two slice club sandwich is also served in many restaurants.
The name is attributed to private clubs, but also to the railway club cars. The name appeared in print
around 1900.

Coachella Valley
Major date growing area in California. Every February the National Date Festival is staged there.

coagulation
Process of separating liquids from solids. The term is most often used in connection with milk. In that
case, by-products are curds and whey. Coagulation also occurs when a liquid is clarified, such as clear
soup, or wine.

coalfish
Ocean food fish related to cod named for its black skin. Pollachius virens.

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Cobb salad
A composed salad, whose basic ingredients include shredded lettuce, cheese, hard boiled eggs,
tomatoes, and bacon. Meats such as turkey, chicken, or ham can be used.
Its invention is credited to the Brown Derby restaurant in Los Angeles.

cobbler
Dessert consisting of fruits, often berries, thickened with cornstarch, and topped with biscuit crust.
Cobblers also refer to iced drinks, often made with wine and fruit juices. Bottled cobblers became a
popular low alcohol beverage and an economic success.

cobnut
See hazelnut.

coca
The leaves from the coca plant, a bush native to various parts of South America. The leaves have been
chewed since generations by Indians to stave off hunger and to resist fatigue. The dried leaves are used
legally for tea in Peru.
The coca leaves are the base for cocain.
Erythroxylon coca.

Coca Cola
The most successful soda drink worldwide. Introduced in 1886 in an Atlanta Drug Store owned by John
S. Pemberton, it was originally called The Ideal Brain Tonic and Sovereign Remedy. Only two people in
the world know the exact recipe for the syrup that it is made from.

cochineal
Red-orange dye used for food coloring. It is derived from tiny insects feeding on cactus plants.

cochinello
Spanish term for suckling pig. The city of Segovia claims it as its native dish.
The pig is milk fed and weighs about 6 to 7 lb. It has never been allowed to run free. Some restaurants
specialize cochinellos and part the pig with a sharp plate, which is then ceremoniously shattered on the
floor, so it can never be used again.

cochon de lait
French for suckling pig.

cocido
A hearty boiled meal, developed from the medieval dish olla podrida. There are several regional
variations such as the "standard" Cocido Madrileño which always includes chickpeas. Cocido is a generic
Spanish term for cooked, or for a dish cooked in one pot.
Cooking different foods together in one pot is centuries old, and is found in many cultures. Cocido
Andalusia contains green beans and squash. This robust stew is served as the main meal at lunchtime.
The food simmers for a day and is served in three courses. First, the broth is served, usually with rice or
noodles added. Then, the vegetables, such as chickpeas, leeks, carrots, potatoes, and cabbage are
served, usually with tomato sauce or alioli. Finally, an array of meats, such as, beef, ham, chicken, bolas
or pelotas, chorizo, blood sausage, and salt pork are served.

cocina
Spanish term for kitchen.

cockles
English term for small round marine molluscs. They are bi-valves, in the cardium family, the same as
clams. Most cockles are sold canned in England.
Harvested also off the coast of the Pacific Northwest and just called clams.
English canned cockles are exported to the Continent.

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cocks' combs
One of the labor intensive to prepare, and not especially good items eaten in the Middle Ages. It is said
that the cooks Catherine de Médici brought with her to France, introduced the dish. Cocks combs still
played a role at the turn of the century and some recipes written by August Escoffier mention them.
Cooks combs must be soaked thoroughly to remove all blood. Then they are quickly blanched (boiled in
briefly in water), chilled and the skin rubbed off. Salt is often used in this process. The resulting combs
are yellow-white, and can then be braised or cooked according to the recipe.

cocktail sauce
Sauce served with cold seafood, such as shrimp. The sauce consists of ketchup, chili sauce, grated
horseradish and spices. Most restaurants buy the sauce ready made.
In Europe, whipped cream and Cognac is often added.

cocktail
Mixed drink served in a small stemmed glass. It is thought that the term dates to 1793. A New Orleans
apothecary owner dispensed a secret potion called bitters. If the customer's illness was serious enough,
he added Cognac and the potion was served in a coquetier or egg cup. The word gradually developed
into cocktail.
The term cocktail is also used to describe food served in glass bowls, such as shrimp, seafood and diced
fruits. The term is considered old fashioned.

Cocky's Joy
Australian slang for a golden syrup, like treacle or molasses, meant to make the bread more palatable in
hard times.
Cocky or cow-cocky is an Australian term for farmer.

coco bread
Jamaican rolled pancake filled with spicy ground beef.

coco de mer
Huge nuts growing on palms native to the Seychelles Islands. The nuts resemble coconuts.
Also known as Sea Coconut or Double coconut. Lodoicea sechellarum.
cocoa
The chocolate bean tree, as well as the raw product from the plant. The trees grow near the equator in
tropical areas with high temperatures and rainfall, but cannot take direct sun, so they must be shaded by
taller, leafy trees.
More than half the world's cocoa trees are in West Africa, but they are also cultivated in Central and
South America, the Caribbean, Malaysia, India, and islands in the Indian and Pacific Oceans.
Cocoa beans were used as food and as currency in Mexico and other tropical countries for centuries.
The beans grow in pods directly from the trees trunks and at any given time, the tree will flower, and the
beans are in various stages of ripening. Cocoa pods look like elongated acorns, and when ripe can range
from yellow to red. The beans are imbedded in a white pulp.
The pods are harvested by hand and split. The better quality beans are left in the pod to ferment, the
pulp turns into alcohol, the cell walls break down, and the chocolate flavor starts to develop. Other beans
are shelled without fermentation. All beans are left to dry in the sun.
THE MAIN TYPES OF COCOA BEANS ARE:
Criollo - the most prized variety. Believed to be of Mexican origin, now grown mostly in Venezuela. Low
yield, but best flavor and aroma. Small amounts are blended into the finest chocolates.
Forestero - comprises 90% of the world's crop. Grown in Brazil, Africa and parts of Asia. Hardy and
prolific, but also the least flavorful. Contains some bitter and astringent tannin.
Trinitario - a cross between the other two, though it takes on more of the Forestero characteristics.
Originally developed in Trinidad; now grown in South America
Low yielding tree.
The beans from different growers and even countries are blended to obtain a uniform product.
Cocoa beans contain about 49% pure oil, often referred to as cocoa butter. See there. They also contain
theobromine, a stimulant.

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 Cocoa powder is naturally bitter, must be sweetened with sugar. Beans contain caffeine and sodium.
Dutch process cocoa powder is treated with alkaline to improve color and more consistent suspension in
the liquid when used in a beverage.
See chocolate.
Also known as cacao.

cocoa butter
The fat of the cocoa bean. The world's most expensive edible fat. The melting point is 95 F (38 C),
which means it remains solid at room temperature, but will melt in the mouth.
Cocoa butter is hard and almost white and is separated during the chocolate making process. The cocoa
fat content of the chocolate determines the hardness of the product. It will hold for years under the right
conditions without becoming rancid.
During the manufacturing process, cocoa butter is almost always deodorized in order to achieve
consistent results. White chocolate is made with cocoa butter, milk powder, sugar and flavoring.
Cocoa butter is an indispensable ingredient in making fine chocolates, but cheaper chocolates are made
with other fats.
Cocoa butter is an important ingredient in cosmetics.

Coconut

Picture courtesy of Melissa's Inc. (800) 588 1281

Fruit of the coconut palm native to the tropics. Consistent with their name, coconuts are actually nuts,
although because of their size, they are rarely classified with nuts. They are often classified under fruit.
The nuts are buoyant and spread naturally by the sea, although rarely. Most coconuts are cultivated in
groves.
The outer coating is a thick greenish to yellowish fibrous husk. It is often removed before shipping to
save weight and to make sure that the inside nut is not damaged and rancid.
The husk is called coir and is an important raw material for door mats and brushes.
While unripe the shell and meat is rather soft and the meat is creamy. Unripe nuts are often called jelly
coconuts because they can be cut open with a knife. They are considered a delicacy.
The nut, when ripe, is hard and must be cracked by heat or shattered. The hard white oily flesh
surrounds a hollow core, containing coconut water.
A drink is manufactured from the sap of un-opened flower stalks, called Toddy or Tuba. The drink is very
sweet and is consumed fresh or fermented. The distilled liquid is called Arrack.
Coconuts are available fresh, in dehydrated flakes, shredded or slivers, both sweet and natural, and
canned. Dried pressed coconut meat used for industrial purposes and is called copra. It is also used in
parts of India as curry ingredient.
Coconut milk is a common ingredient in Thai and Indian cuisines. It is available canned sweetened and
unsweetened. The milk is the cloudy liquid pressed from mature coconut flesh steeped in boiling water.
The blender can be used to puree the flesh and milk, and then the liquid strain off. Dried, unsweetened
coconut flakes can be used to make coconut milk.
Coconut milk is called Santan in Indonesia and Nam Katee in Thailand.
Coconut oil will give a pleasant, crisp taste in frying and baking. However, the oil is very high in
saturated fats. It will solidify in cold temperatures and is used extensively in commercial bakery
products.
Cocos nucifera.

coconut butter
Ingredient used in Singaporean cooking. Grated fresh coco meat is browned gently and then ground into
a smooth paste.

cocotte
French term for an oval or round cooking dish, equipped with a lid. The cocotte is most often ceramic,
but also can be made of metal.
The term en cocotte on French menus means that the dish is cooked in the dish it is served in, but in
many cases, the dish is cooked, and then transferred to a cocotte for service.

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coco yam
Yam like tuber. See yautia.

cod, codfish
Fish in the Gadidae family, such as pollock, hake and Pacific cod of the order Gadiformes. Commonly
fished off the shores of Newfoundland, and in the cold waters of the North Atlantic. It is a large fish which
can reach up to 90 lb. Because of over fishing it has become scares, and severe fishing restrictions are
now in place.
Cod was so important to the economy of Colonial new England that a wood sign of the Sacred Cod was
hung in the Boston State House.
Once plentiful, and therefore inexpensive, it is an important food fish, especially in catholic countries.
Fresh or salted and dried cod was an important staple during lent, when Catholics were not allowed to
eat meat on certain days.
MAJOR TYPES HARVESTED IN THE ATLANTIC:
Atlantic Cod, which is the dominant cod harvested from coast of New Newfoundland to Virginia.
Haddock, a smaller species, often salted and smoked or processed.
Boston Scrod is a market term and referrers to a small fish, up to 2 lb
Cod cheeks and cod tongues are specialties and commercially available. Cod should not be eaten raw
(unless frozen for a week) since it can harbor a parasite, the cod worm. When the fish is fully cooked the
parasite dies and dissoleves. Cod is also prized for the oil in its liver, which is high in vitamin C, and for
many years was considered an important vitamin source.
Cod’s roe is available smoked and raw.
Black cod, much of it harvested in the Pacif is called sablefish. There are numerous recipes containing
cod, but the best know is Cod Cakes made with potatoes.
SALTED DRIED COD:
bacalào - Italian
bacalao - Spanish,
baclhau - Brazil
morue - French
Stockfish - German.

coddle
Irish, a specialty of Dublin and sometimes referred to as Dublin coddle. Sausages, bacon, potatoes and
onions simmered in ham bone stock.

coddle
Cooking term, to cook gently in a liquid below the boiling point, the same as poach. The term was used
for eggs and apples.

codfish balls
New England dish, also called codfish cakes depending on shape. Well rinsed salted or fresh cod is
boiled and mixed with fresh cooked potatoes, mashed and seasoned, shaped, breaded or dusted with
flour, fried or sauteed.

codlings
British term for cooking apples and also for unripe apples.

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coeur à la crème
Simple french dessert made of cream cheese and heavy cream, molded in a heart shaped basket and
served with strawberries.

coffee
An extract of the fruit of the "coffea arabica" plant, which originated in Ethiopia and Unganda in Africa.
According to legend, shepherds in an Arabian monastery saw their goats eating the coffee berries and
subsequently proceeding to roam around into the night. In order to get through their own long evenings of
prayer, the monks began to drink a beverage produced from the same berries.
Pulverized roasted coffee beans were blended with fat, rolled into small balls and carried as food by
warrying tribes.
Coffee was widely consumed in Arabia by the 15th century and crossed into Europe in the 16th century.
One major shipping port in the now Yemen Arab Republic was Mocha, a name still associated with
coffee. Venice had a coffee house in 1647, and Vienna had a coffee house when the Turkish army left
some bags of coffee behind after they were routed by Polish/German troops.
Coffee was introduced to France by the Turkish ambassador to the court of Louis XIV around the end of
the 17th century. Soon shaops selling coffee caled café cropped up everywhere. Coffee was known as
breakfast beverage in New York in 1668.
After the Revolution, coffee replaced tea as America's national beverage. It remained king until the
1970's. Soft drinks edged out over coffee as the top beverage in the US in 1977.
Coffee grows on low trees or shrubs, and grows best under shade at higher altitudes where the evenings
are cool. It takes about five years to mature into a berry producing plant. New species of coffee can
grow without shade and this has led to deforestation of shade trees, which impacted on resting and
wintering of migrating song birds.
Coffee is cultivated in many tropical countries and major producers are Brazil and Colombia, followed by
Center America, East Africa, Arabian Peninsular, and Indonesia.
Coffee beans look like cherries, two beans encased by a sweet edible pulp or flesh. There is a single
berry variety cultivated on a limited scale. The berries ripen at different times and require frequent hand
picking. It is very labor intensive and has produced a social system of low paid labor tied to the land
owners or the coffee association.
The flesh is removed and the beans are soaked in water from 24 to 40 hours. During that time
fermentation loosens the gummy remnants of pulp which cling to the beans. The beans are then dried,
the silver skin and parchment hull are removed mechanically, and the beans are graded by size and
shape. Green beans are not vintage dated, and could be warehoused for many years.
Coffee is a world commodity and is traded at the Commodity exchange. Importers employ coffee tasters
who will grade coffee. Coffee in normal commerce are blends of different coffees of different grades and
from different countries. Large companies blend coffee to maintain consistency. Specialty coffees are
harvested at specific areas and can be considerably more expensive than commercial coffee.
It is impossible for the consumer to find out when the coffee was harvested and climate information like it
is available for wine.
THE TWO BASIC TYPES OF COFFEE:
Arabica coffee - grown at higher altitudes, and has richer more complex flavor. The beans contain less
caffeine than robusta beans, about half the amount.
Robusta coffee - the more common coffee in most major brands since it gives a higher yield. The beans
are higher in caffeine than Arabica beans, about twice as the amount.
IMPORTANT STEPS:
Roasting - the degree of roasting various greatly by market, and large coffee companies prepare different
roasts to cater to local tastes. Some ethnic stores still roast coffee, but this is done more for the
attracting customers by the aroma than for practicality. Freshly roasted coffee must be chilled
immediately to arrest the roasting process.
The types or roast are:
Light roast
Medium roast
French roast/dark roast
Italian roast/very dark roast.
Grinding - there are different grinds for different preparation methods, from coffee ground as fine as flour
preferred in the Middle East to coarser grounds for drip coffee. Coffee beans are very hard and coffee

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grinders must be well maintained. Machines used in supermarkets and restaurants are usually not
cleaned thoroughly, and the aromatic oils in the beans will become rancid. The grinding mechanism
must be kept sharp, otherwise the beans will be squashed and heated unnecessarily during the grinding
process.
Commercial operations maintain their machinery in top condition and vacuum seal the coffee
immediately in cans or packages.
Coffee brewing - done by a number of methods. The basic concept is to extract as much flavor as
possible without extracting acidity. See coffee brewing. Coffee should never boil, and will loose flavor
after about 20 minutes.
Coffee without caffeine has gained market share, and a number of processes are used to remove
caffeine. See there.
See also café au lait, caffeine, cappuccino, espresso.
The word Java comes from the island where coffee has been grown for many years.
Boston coffee - coffee with cream and sugar, made by first putting the cream and sugar in the cup and
pouring hot coffee in on top.
Cubano - a thumb sized cup of thick, Cuban style coffee. Often called tinto.
See Irish coffee and Vienna beverages.
See coffee growing areas.

coffee, decaffeinated
Decaffeinated must have 97% of the caffeine removed. There are two basic decaffeinating processes:
Chemical method. It uses Methylene chloride, a chemical solvent to extract caffeine from coffee. Some
question have been raised regarding its safety, but the chemical residue in decaffeinated coffee is
negligible.
Swiss method. The caffeine is removed by soaking coffee in water. Also referred to as the "natural
method" or as the "Swiss water process" . The beans are soaked in water. Then the water is drawn off
and treated with ethyl acetate, a compound found in fruit. The ethyl acetate binds with the caffeine which
can then be extracted. Then the caffeine free water is put back into the beans.
Though the decaffeinating processes also remove flavor, a better decaffeinated coffee can be made by
using better quality, more flavorful beans.
Sanka is a brand name owned by General Foods. It was the first major brand of instant decaffeinated
coffee on the market.
A major European brand is Kaffee Haag.

Coffee flavored liqueurs

Aloha - Scotland
Bahia - Brazil
Kahlua - Mexico
Mokka - Germany
Tia Maria - Jamaica

Coffee growing areas:

Brazil - the world largest coffee grower. Much is shipped through the port of Santos, and it gave name to
a coffee variety. Much Brazilian coffee is used for blending.
Colombia - the largest producer of washed Arabica coffee. It produces small quantities of peaberry - or
caracol coffee, a variety with only one bean, rather than the normal two, in each cherry. This coffee is
considered more flavorful. Colombian coffee enjoyed an excellent reputation, partially on account of a
successful advertising campaign featuring a fictional character called Juan Valdez..
Costa Rica - the best coffee is produced in the Tres Rios region near San Jose, the capital.
Ecuador - mountain grown coffee of no particular distinction.
Ethiopia - the country where coffee originated, and is still found growing wild.
Guatemala - excellent coffee is grown in the region Antigua in the volcanic highlands. The coffee is of
excellent quality.
Hawaii - Kona coffee, excellent, expensive and small production.
Indian - Mysore coffee is a blending coffee because it adds character.
Jamaica - Blue Mountain coffee, esteemed luxury coffee.
Java - The Dutch East India Company brought coffee seeds 300 years ago from

235
Ceylon (now Sri Lanka), and the Malabar Coast of India. The coffee is full flavored and much is used in
Europe.
Kenya - top producer in East Africa. Much is robusta coffee.
Mexico - coffee is produced in the state Chiapas, around the town Tapachulas. Most is consumed in
Mexico.
New Guinea - coffee is grown from seeds imported from Jamaica's Blue Mountain region. The coffee is
grown at high elevation around Mt. Hagen, and is considered of excellent quality.
Nicaragua - small producer.
Panama - some coffee is produced.
Puerto Rico - mountain grown excellent coffee, but small production.
San Salvador - small producer.
Sulawesi/Celebes/Indonesia - coffee is cultivated by the indigenous people around the town of Kalosi.
Sumatra/Indonesia - coffee produced by small landowners, and is air dried. It is considered of excellent
quality. The island also produces an aged coffee.
Tanzania - coffee is grown on the slopes of Mount Kilimanjaro.
Venezuela - small producers, most is consumed locally.
Yemen - home of Mocha. Little coffe is exported now.
Zimbabwe - famous grower of oversized beans.

coffeecake
Sweet yeast cake often studded with dried fruits and glazed with icing sugar. The cake is often in ring
shape and is made with Danish dough.

coffee cocktail
Alcoholic drink. A house drink at New York City's Rainbow Room since it reopened in December, 1987.
The drink actually contains no coffee, but it tastes and looks as if it does. It is a mixture of tawny port,
brandy, egg yolk, and sugar, shaken with ice.

coffeehouse
Public place serving different kinds of coffee, especially popular in 17th and 18th century England.

coffee klatsch/Kaffeeklatsch
A get-together for conversation over coffee. Klatsch is the German word for gossip.

coffee shop
Restaurant, normally inexpensive and serving simple food all day. The basic difference between a coffee
shop and other restaurants is that the coffee shop does not serve alcoholic beverages. Often, coffee
shops were equipped with counters, and the guest could order quick meals or just a cup of coffee. Most
coffee shops also had table service. Today, coffee shops are slowly disappearing in large cities, largely
because of high rent, and of changing markets.

coffee weed
A term for chicory, the root of which is used as a coffee supplement or substitute in Louisiana and some
foreign countries.

Coffey still
Also known as the column still, continuous still or patent still which allows for a continuous inflow of liquid
to be distilled. It is useful for large distilling operations. It was developed by Robert Stein in Scotland
around 1830, and improved by Aeneas Coffy in 1831.
It is used in Armagnac, and also for gin, vodka, American brandy and some American whiskey.

236
coffin
Old English and Colonial American meat pie, believed to be the forerunner of today's casseroles.
Originally a meat pie served in a thick inedible pastry. In the 1790's a flour shortage prompted England's
Wedgewood Company to manufacture ceramic molds for the meat pies.

Cognac
Wine distillate brandy from the Charente region of France, 280 miles southwest of Paris and 50 miles
north of Bordeaux. It is named after the city Cognac, and has been made since the 16th century.
This lush area has a temperate climate owing to the Gulf Stream that moves along the nearby coast. The
soil is stony and chalky, making it high in calcium.
The Cognac region is sub-divided into six growing districts.
GROWING DISTRICTS IN DESCENDING ORDER OF IMPORTANCE:
Grande Champagne - the most prized, chalk-rich core immediately surrounding the town of Cognac.
Petite Champagne
Borderies
Fins Bois
Bon Bois
Bois Communs, also known as Bois Ordinaire or Bois à Terroir, and the area includes the islands of
Oleron and Ré in the Atlantic.
Labels containing the words "fine champagne" must come from one of the two top districts. The use of
the word champagne bears no relationship to the sparkling wine made in the northeast of France.
Cognac is distilled from the local wines which are not particularly fine wines. Their taste is very acidic.
The grapes varieties permitted are Ugni blanc, locally known as the St. Emilion (though the latter name
and the nearby Bordeaux wine region by the same name bear no relationship to each other), the Folle
blanche, Colombard, Blanc Ramé, Jurancon Blanc, Montils, and Sémillon.
Cognac is distilled in an onion domed pot still, known as an alembic, in a double distillation process,
which results in a refined product. Neither the beginning of the distillation, the "tête", not the end, the
"queue" is saved. Only the heart, the "coeur" is used. The first distillate, the "brouillis" meaning mixed up
stuff, is still mixed with some wine. It is re-distilled, again removing the less pleasant "tete" and "queue".
The "coeur" of the second distillation is called the good distillate or "bonne chauffe". It takes 8 bottles of
wine to make one bottle of Cognac.
Cognac is aged at least 3 years in wood barrels from the nearby Limousin forest. While the Cognac ages
in barrels, some of it is lost through evaporation. This lost amount perfumes the air and is known as "la
tranche de anges" or the Angel's share. Aging softens the brandy and adds flavor nuances. Inexpensive
brandy is aged in stainless steel tanks with oak shaving.
After aging, a blend of old Cognac called vieille faible and water is added to bring the blend down to the
required 40% alcohol. Most Cognac is a blend of various districts and vintages, using as many as 55
different distillations. Most Cognac is not vintage dated. Blends of older brandies command a higher
price. Caramel color is added to give Cognac a brown tint.
The skill of the Master Blender/Taster is of the utmost importance. He must choose the spirits that will
give each brand its unique consistent character.
Great Britain was traditionally the largest importer of Cognac, a distinction it lost to the US in the 1980's.
The major quality designations are English language abbreviations.
COGNAC DESIGNATIONS:
XO - Extra Old. The youngest brandy must be at least 5 years old and the average age is, of course,
much older.
NAPOLEON -the youngest brandy must be at least 5 years old and the average age is, of course, much
older.
VVSOP, Vielle Reserve, Grand Reserve, Royal, and Vieux - average age of brandies is 20 to 40 years.
The youngest brandy must be at least 5 years old.
VSOP (Very Superior Old Pale) or Reserve - the second most common designation of bottled Cognacs,
after VS. It accounts for about one-fourth of the production. Younger and less costly than XO, the
average age of the brandies in the blend is 12 to 20 years. The youngest brandy must be at least four
years old.
VS (Very Superior) or 3 Star - This most common designation means that the average age of the
brandies is five to nine years.

237
The symbol of the the city Cognac is the snail, but this represents more the relaxed pace of life than a
local dish. The local snail which feeds on the grape leaves is called the cagouillard.

coho
Silver salmon. See there.

cohune nut
Fruit from a tropical palm, oval shaped with high oil content and very hard shell. The oil is used in
commercial food products.

Cointreau
French made orange flavored liqueur, developed by Edouard Cointreau in the mid 1900's and still made
by the Cointreau family, which is actively involved also in promoting their product to chefs.
Edouard discovered a species of small wild orange, with an especially aromatic rind, in the West Indies.
Wanting to send a sample back to France but realizing the perishable fruit wouldn't survive the sea
voyage, he had some of the rinds peeled, dried, and sent to his father back home in Angers. Edouard's
father experimented with the best use for these rinds, with the Cointreau liqueur as a result. The peels
are steeped in fine brandy and distilled with infusions of other herbs and spices and with other milder,
sweeter rinds from other varieties of oranges. The peel contributes the outstanding tart bite.
Clear in color.

Cois Real Longueville

Ireland's only commercial wine. Made from the Richensteiner grape.

Coke™
See Coca Cola.

Cokernut
Term introduced by the London Custom House to distinguish more readily between coconuts and other
products with similar sounding names.

cola nut
Nuts from a tropical tree, the seeds are stimulating, popular in Africa and in Jamaica. Cultivated in
Colombia under the name of ecla. The seeds are macerated and are used in cola drinks.
Other names in different languages are Gouru, Ombene, Nagane, Ouru, Mendi, Tureh, and many others.
Cola nitida.

Colares
Portuguese red wine.

Colbert, Jean Baptist

French statesman, 1619 to 1683. Butter flavored with meat extract (glace de viande) is named after him.

Colby
Cheese resembling Cheddar cheese, with a small difference in the manufacturing process.

colcannon
Irish dish of mashed potatoes blended with onions, cabbage or kale, often served with corned beef.
Other spelling is cale-cannon.
Also known in various localities as cally, champ, stelk, or thump. The name champ may refer to the dish
without the cabbage.

Colchester
Oyster from England. Also known as Walflete.

cold duck

238
Blend of sparkling wines, often pink and sweet, resembling soda pop. The beverage was popular in the
1970's. The name can be traced to the German beverage "Kalte Ente", which means cold duck.
The German name originally was Kaltes Ende, which means a cold finish, or all leftover wines blended
together and served chilled.

Cold - pack
Cheese product consisting of ground cheeses and flavorings. The cheese mixture is packed in different
size and shape containers. Cold - pack cheese originated in the US.

cold smoking
Smoking over a slow fire at temperatures between 70 and 80 degrees, as opposed to hot smoking which
is done at about 180 degrees. Much salmon and trout are cold smoked. The smoke is used to enhance
the flavor, but will not cook the product.

Cold Water Regime

Term coined when Rutherford B. Hayes was President and served no alcoholic beverages in the White
House.

Cole slaw
Cabbage salad. The name is from the Dutch word for cabbage salad, koolsla. A popular dish since early
America.
There are many regional varieties containing different dressings and other ingredients, such as apples
and pineapple. The version made with mayonnaise dressing is the most popular on the East Coast,
since it began to be commercially produced in 1916.
One variation is a “hot slaw”, made by pouring a bacon and vinegar dressing boiling hot over the
cabbage. Popular is also the shredded Cole slaw, since machinery can shred cabbage in seconds, a big
labor saving in commercial operations.
Cole slaw is also made with red cabbage.

coley
Ocean food fish related to pollack/pollock. It is often salted, artificially dyed red and canned in oil, sold
as Seelachs in Germany.
Also known as Saithe and Coalfish.

collage
French wine term for clarifying wine.

Collard greens
Vegetable in the kale family, popular in the South, especially with the Afro-American population.

collard
English term for rolled corned beef, served usually cold.

collins
Iced drinks, made with carbonated water, lemon and alcohol, most often with gin.

collops
Scottish/English old term for meat chunks or steaks. The word was already used by Shakespeare.

colmado/colmada
Spanish old word for a grocery store, the modern word is bodega.

colocassa
Elongated starchy tuber related to the eddoe, which is rounder in shape cultivated in Cyprus. It has a
relatively shiny skin, marked into sections, with a 'handle' at one end which should be chopped off before
cooking. Best peeled and boiled whole. Commonly served in a chicken or pork stew.

239
colocynth
Asian and Mediterranean plant bearing a bitter fruit of medicinal value.
Also known as bitter apple.
Citrullus colocynthis.

Colombard
White wine grape, known also as French Colombard in California. It produces a fair quality wine.
Colombard is cultivated in the Cognac region of France, it is one of the grapes that is made into wine for
distillation. Also used in Armagnac.

Colony
Famous East side restaurant once owned by Gene Cavallero. It closed in the 1970's.

color/food expressions
Black and blue - very rare steak or a bruise.
Carrot top - red headed person.
Purple cow - as in.."I've never seen a.."
Red as a beet - embarrassed.

coloring agents
Natural food coloring agents include annatto, apocarotenal, beet juice, Marigold, saffron, spinach juice,
and turmeric.

Colossal
An imperial sweet onion.

coltsfoot
Vegetable with a delicate, celery-like stalk. The flowers are used to flavor wine and candies.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Columbus, Christopher
The primary reason for Christopher Columbus' explorations was to find a quicker sea route to India, to
transport spices. At that time, spices were a treasured in Europe, both because they helped mask the off-
flavors of over-aged, gamey food in that pre-refrigeration era. The spice trade, over land, was controlled
by Arabs who charged the Europeans exorbitant prices.
When Columbus came upon the Caribbean, he misidentified the aboriginal people as Indians and
mistook the hot chilies they used in their cooking as the pods of a pepper variety.

colusari
Specialty grains grown in Colusa County, California. They are rice and other grains in different colors
and shapes and are marketed by Indian Harvest Specialtifoods, Inc., 735 Manhomin Drive S. E.,
Bemidji, MN 56601, (800) 346 7032.

Colwick cheese
English fresh, soft cow’s milk cheese that can be served as dessert with fruit.

colza oil
Rape seed oil used for culinary purposes. It must be properly processed to remove a toxin.
Brassica napus.

comestibles
Old fashioned term used in England and France for all edible goods.

comfits
Old term for sugar coated fruits and candies. The term goes back to the 17th century when fashionable
men and women carried boxes of comfit to demonstrate that they could afford it.

240
comfrey
Herb, relative to borage, used fresh in salads and dried in tea. The roots are also used occasionally.
Symphytum officinale.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Comice
Pear variety. See pears.

Commandaria
Sweet wine from Cyprus made since the 13th century, originally by the Knights of St. John of Jerusalem
at their headquarters (Commandery) near Limassol. It is probably the first wine in history with a
recognized appellation of origin.

Commanderie de Bordeaux
Wine society specializing in the study and enjoyment of Bordeaux wines.

Commanderie du Bontemps de Médoc et des Graves

Famous Bordeaux wine society. The costume includes a round hat in the shape of a wooden bowl once
used to hold egg whites to clarify the wine.

Commission
Cheese made in Holland similar to Edam cheese in flavor, but twice as big.

common crackers
Round, hard, dry biscuits usually served with New England chowders. Hard to bite into, but they can be
split in half if the right pressure point is found. Also, they can be added to the chowder and allowed to
soften.

composed salad/composite salad

Carefully presented salad in which visual contrasts are an important element. Colors, shapes, textures
are important. Patterns such as stripes, fans, concentric circles, or other fancy designs are an important
element.

compositae
Botanical name for a family of plants which includes dandelions, feverfew, marigold, southernwood,
tansy, tarragon, and yarrow.

compote
French word for stewed fruit. The older meaning of the word is a mixed, cooked dish.
Kompott in German, compota in Spanish.

compotier
French, a metal, crystal or china stand to serve stewed fruits, cookies or fresh fruits.

241
compressed yeast
Soldified yeast in cake from, a German invention in 1862. It has been replaced by dry yeast for
household use.
See yeast.

Comté
Cheese made in France. Some of the best quality Gruyere cheese is called Comté. It tends to be richer
and less fruity tasting than other Gruyère.

concassé(e)
French culinary term for chopped, most often used in connection with tomatoes which have been peeled,
chopped and cooked.

conch
A large sea snail commonly found in tropical waters. It used to be prevalent in the Florida Keys,
including Key West, Florida where the locals call themselves conchs, and also in the Cayman Islands.
Conch has become scares on account of over fishing for the beautiful shells, which are popular with
tourists. Conch meat is rather tough, and most is ground for chowder.

conchiglie rigate
Italian shell shaped pasta.

concombre
The French word for cucumber.

Concord
American native grape in the Labrusca family. The red grape is planted extensively in New York State,
and is used to make juice, jams and jellies. A small amount is made into sweet kosher wine. The wine
made with Concord grapes is often described as “foxy”.

Condé, à la
French culinary term for dishes made with rice.

condensed milk
Canned milk from which half of the water content has been removed and sugar added.
Condensed milk was invented in 1856 by Gail Borden Jr. It became an important product before
refrigeration was common, and is still important in tropical countries. It is a key ingredient in several
recipes, including Key West lime pie.
Evaporated milk is not sweetened.
See Borden.

condensed soup, canned.

John T. Dorrance, an early president of Campbell's, is credited with having invented condensed soup. It
has about half the water content of regular soup.

condiments
Generic term for dry or wet spices, seasoning sauces and salts to improve the flavor of foods.
The term is derived from the Latin word condire, to season or pickle.

Condrieu
The name of a town in the Rhône valley in France. The wine area also includes the communes of Vérin
and St.Michel. The wines are usually full bodied, with a strong aroma and a slight goût de terroir, the
flavor of the soil. The wines are primarily made rom the Viognier grape.

242
Conegliano
Italian city north of Vencie famous for its wine college and for the wines produced in the area. Well
known wines are Prosecco and Verdiso.

coney
Ocean food fish in the grouper family with orange pink color and firm flesh.

coney
Hot dog made with pork and beef, without the addition of saltpeter, therefor the sausage stays white. It is
popular in Syracuse, New York.

Coney Island Red Hots

Hot dogs from Coney Island, an amusement park famous at the end of the 19th century. Nathan's started
there a chain of restaurants, and became famous by selling hot dogs. The Nathan's brand hot dogs are
now available in supermarkets.

confections
Generic name for sweets. Confectionary is an old term for candy shop.

confectioners' sugar
Super-fine powdered sugar with corn starch added to prevent caking in damp conditions.
Also known as icing sugar.
confiserie
French culinary term for candy work, and by extension candy or pastry shop. Confiseur(e) is the candy
maker.

confit
French term for meat cooked immersed in fat. It is normally served cold as appetizer, but also used as
ingredient in casserole dishes. The most common confit is made geese or duck. In many restaurants the
boned legs are used in confit, and the breasts used as main course. Confit was a method to preserve
meat.
Confit de canard is made with duckling.

confiture
French term for jam.

Confrerie de la Chaîne des Rôtisseurs

The oldest gourmet society in the world, it traces its roots to a guild of geese and swan roasters in France
in 1248. The society now has chapters many countries throughout the world. La Chaîne began when
French cooking was still in its early stages.
Roger Yasseen headed the US branch, called Baillage from 1974 till 1988, during which time the US
membership increased from 500 in a handful of chapters to 6,500 in 120 chapters.
The New York Baillie 1999/2000 is Burton Hobson.

Confucius
Esteemed, ancient Chinese philosopher, who referred to eating as the “First Pleasure".

confusum
The sweet wine of ancient Pompeii. Other wines were lympa and defrutum.

congeners
Flavoring components in alcoholic beverages.

conger
Large ocean food fish. Also known as conger eel, although it is not an eel. The fish feeds on smaller fish
and molluscs and crustaceans.

243
coniglio
Italian for rabbit.

conserve
French word for canned food, and for preserving food. The German word for canned food is Konserve.
The term is also used by candy makers for fruits boiled with sugar, or for candied fruits.

consommé (consomme)
Clear soup or broth, clarified to make it more flavorful and sparkling clear. Consommé can be served
hot or cold, with or without garnishes.
Spelled consommé in French.

Consomme Bellevue
Broth made from chicken and clams, usually garnished with chives. Sometimes topped with
unsweetened whipped cream and browned slightly under the broiler.

Constantia
South African wine famous during the 19th century and widely distributed in England and the Low
Countries. The original vineyard Groot Constantia still exists, but their wines enjoy no longer the
popularity they once had.
It is reported that Napoleon asked for a glass of Constantia wine on his death bed.

continuous distillation
System of distillation using a Coffey still, or a column still. The liquid goes through the still in a single, or
continuous distillation which results in a lower alcohol product, about 50 to 55%, than the double
distillation of a pot still. The lower alcohol permits more flavor congeners to come through.
Continuous distillation is used for Armagnac and other brandies.

contre-filet
French term for sirloin. See there.

Conversion table for temperatures, from Fahrenheit to Celsius, rounded of

32 F (0 C)
50 F (10 C)
68 F (20 C)
86 F (30 C)
100 F (40 C)
115 F (45 C)
120 F (50 C)
130 F (55 C)
140 F (60 C)
160 F (70 C)
170 F (75 C)
180 F (80 C)
185 F (85 C)
195 F (90 C)
200 F (95 C)
212 F (100 C)
230 F (110 C)
250 F (120 C)
265 F (130 C)
285 F (140 C)
300 F (150 C)
325 F (165 C)
350 F (175 C)
360 F (180 C)

244
375 F (190 C)
400 F (200 C)
415 F (210 C)
425 F (220 C)
450 F (230 C)
485 F (250 C)
500 F (260 C)
575 F (300 C)

Conversion table for liquid measure, from fl oz to liters, rounded of

1/3 oz (0.01 l
3/4 oz (0.02 l)
1 oz (0.025 l)
1 oz (0.03 l)
1½ oz (0.04 l)
1 3/4 oz (0.05 l)
2 oz (0.06 l)
2½ oz (0.075 l)
2 3/4 oz (0.08 l)
3 1/3 oz (0.10 l)
4¼ oz (0.12 l)
5 oz (0.15 l)
6 oz (0.175 l)
6 3/4 oz (0.20 l)
7 3/4 oz (0 225l)
8½ oz (0.25 l)
10 oz (0.30 l)
11¼ oz (0.35 l)
13 3/4 oz (0.40 l)
1 pt (0.45 l)
1 pt 1¼ oz (0.50 l)
1 pt 3 oz (0.55 l)
1 pt 4 oz (0.60 l)
1 pt 5 3/4 oz (0.65 l)
1 pt 8 oz (0.70 l)
1 pt 9 3/4 oz (0.75 l)
1 pt 11½ oz (0.80 l)
1 pt 13 1/3 oz (0.85 l)
1 pt 15 oz (0.90 l)
1 qt 2½ oz (1.00 l)
1 qt 9 1/3 oz (1.20 l)
1 qt 13 2/3 oz (1.30 l)
1 qt 20 oz (1.50 l)
62 oz (1.80 l)
2 qt 5 oz (2.00 l)
2 qt 22 oz (2.50 l)
3 qt 7½ oz (3.00 l)
3 qt 24½ oz (3.50 l)
1 gal 10 oz (4.00 l)
1 gal 27 oz (4.50 l)
1 gal 44½ oz (5.00 l)
1 gal 78 oz (6.00 l)
1 gal 3 qt (6.50 l)
1 gal 113 1/3 oz(7.00 l)
2 gal 20 oz (8.00 l)

245
2 gal 54¼ (9.00 l)
2 gal 90 oz (10.00 l)
3 gal 30 oz (12.00 l)
3 gal 100 oz (14.00 l)
4 gal 5¼ oz (15.00 l)
5 gal 50 oz (20.00 l)
6 gal 60 oz (24.00 l)

Conversion table for weights, pounds to kilo, rounded off:

22¼ lb (10.00 kg)
20 lb 1½ oz (9.00 kg)
18 lb 4 3/4 oz (8.20 kg)
17 lb 4 oz (8.00 kg)
15 lb 10 oz (7.00 kg)
13 lb 6¼ oz (6.00 kg)
11 lb 2½ oz (5.00 kg)
10 lb 2 oz (4.50 kg)
9 lb (4.00 kg)
7 lb 13½ oz (3.60 kg)
7 lb 13 oz (3.50 kg)
7 lb 1 oz (3.20 kg)
6 lb 11 oz (3.00 kg)
5 lb 13½ oz (2.60 kg)
5 lb 10 oz (2.50 kg)
5 lb 6½ oz (2.40 kg)
5 lb (2.25 kg)
4 lb 7½ oz (2.00 kg)
4 lb (1.80 kg)
3 lb 14½ oz (1.75 kg)
3 lb 9 oz (1.60 kg)
3 lb 6 oz (1.50 kg)
3 lb 2 oz (1.40 kg)
2 lb 14½ oz (1.30 kg)
2 lb 11 oz (1.20 kg)
2 lb 7¼ oz (1.10 kg)
2 lb 3 3/4 oz (1.00 kg)
2 lb (900 g)
1 lb 14 1/3 oz (850 g)
1 lb 12½ oz (800 g)
1 lb 10 3/4 oz (750 g)
1 lb 9 oz (700 g)
1 lb 7¼ oz (650 g)
1 lb 5½ oz (600 g)
1 lb 2 oz (500 g)
1 lb (450 g)
14¼ oz (400 g)
13 1/3 oz (375 g)
13 oz (360 g)
12½ oz (350 g)
11½ oz (320 g)
10 3/4 oz (300 g)
11 3/4 oz (275 g)
9 1/3 oz (260 g)
9 oz (250 g)
8 1/3 oz (240 g)
8 oz (225 g)
7 oz (200 g)

246
6½ oz (180 g)
6¼ oz (175 g)
6 oz (170 g)
5 3/4 oz (160 g)
5 1/3 oz (150 g)
5 oz (140 g)
4½ oz (130 g)
4½ oz (125 g)
4¼ oz (120 g)
3½ oz (100 g)
3¼ oz (90 g)
3 oz (80 g)
2 3/4 oz (75 g)
2½ oz (70 g)
2 1/3 oz (65 g)
2 oz (60 g)
1 3/4 oz (50 g)
1½ oz (40 g)
1¼ oz (35 g)
1 oz (28 g)
3/4 oz (20 g)
½ oz (15 g)
1/3 oz (10 g)
¼ oz (7 g)
1/8 oz (3½ g)

conversions, recipes
The factor method is most commonly used. To convert a recipe, divide the original number of servings in
the desired number of servings. The result is the conversion factor. Then multiply the quantities in the
original recipe by the conversion factor.
Example: Old recipe is for 50 servings. Desired new recipe is for 175 servings.
175:50 = 3.5, which is the conversion factor. Multiply all ingredients by 3.5. In most cases, the results
are numbers with fractions, which must be converted into weights and liquid measures.

converted rice
A device "converts" the rice by pressure cooking the grain so it retains most of its nutrients. First
marketed under the Uncle Ben's label in 1943.

convertit
Enzyme used in candy fondants. It makes the sugar molecules break down. See chocolate-covered
cherries.

cooked
Used as wine term when the wine is naturally heated, often in the presence of oxygen. The wine will
become darker and will have pronounced flavor. It is found in Madeira wine.

cookhouse
House, in which the kitchen was located. Since fire was a constant danger, cookhouses were built away
from the main house.

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cookie
Term for cook, or for an attractive girl, or both.

cookie
Small, flat sweet cake. The name is probably derived from Dutch from koekje (little cake).
Soft cookies were the big thing in the 1970's and in the 1980's and were commercially made on a large
scale. Proctor & Gamble discovered a way of making them by combining two types of dough, an outside
layer which crystallizes and turns crunchy several days after being baked, and an inside dough that
remains soft. Computer cookies are not edible and can be rather annoying.

cookie jar
Large container, often ceramic or made of glass, with a lid, in which cookies were kept. It was the center
of considerable attention for many children. Andy Warhol had a famous collection of cookie jars.

cookie sheet
Also called sheet pan, a flat metal sheet with low rim.

Cookie - leekie
Scotch chicken and leek soup.

cooking wine
Cooking with wine adds color and body. The wine therefore should have a sound structure and should
be well made. During the cooking process the alcohol evaporates and to a large extent also the water. It
is important to remember that the wine should have a low sugar content, because it will become sweeter
through evaporation.
Fortified wines, such as Sherry, Marsala, Madeira and Port should not be cooked, but added to the dish
just before it is served.

Coolea
Irish cheese, creamy cheese from Macroom in County Cork, yellow-coated and Gouda-like.

Cooleney
Irish cheese, Camembert like cheese from the center of the country.

Coon
Cheddar cheese, sharp and crumbly in texture.

Coontie
Tropical palm with high starch content in the trunk and roots. It can be extracted and used as thickener
or blended with flour and used in bread. The raw product is poisonous, but is removed during
processing.
Also known as Koontie or Indian Bread. See also Indian Bread.
Zamia integrifolia/floridiana.

cooperage
Term for barrels used for aging wine, brandy, or liquor, also the place and process of making the barrels.
The most commonly used wood is oak. Other woods include hickory, chestnuts and redwood.

cooperative
Term for a number of producers sharing equipment, storage and marketing, thus becoming mor efficient
and profitable. Cooperatives are often created by farmers, producing a wide range of products from
dairy to wine.

cooter
Southern slang word for turtle. Also called Sewannee River Chicken.

copper

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Preferred metal for cook-ware prized for its superior heat conductivity. However, it must be tinned on the
inside and re-tinning is a major expense.
Real copper pots are seldom used today and copper pots are lined with layer if different metals, including
stainless steel

Coppola, Francis
American movie maker, turned vineyard and winery owner-though without actually giving up his first
career, which provided the funds for his later venture. In 1975, he purchased a 1500 acre estate in the
Napa Valley, including 80 acres of vineyards. The land, as well as the Victorian mansion on it, originally
belonged to Gustave Niebaum who founded the Inglenook winery, and was split off from the still existing
Inglenook parcel. Coppola continues the name, calling his winery the Niebaum Coppola winery. His
famous wine is the Rubicon, a full bodied and intensely flavored Bordeaux like blend of Cabernet
Sauvignon, Cabernet Franc, and Merlot. Another major hobby of his is cooking and he prepares most of
the family meals.

copra
The dried pressed coconut meat for industrial use.

coq au vin
French classical dish of chicken/rooster stewed in red wine, garnished with pearl onion, mushrooms,
crisp bacon pieces and croutons. A popular dish in bistros.

coquetier
French egg cup. Coquetière is the utensil used for boiling eggs.

coquilla nuts
Inedible nuts used in woodworking from a South American palm.
Attalea funifera.

coquilles St.Jacques
French word for scallops. The term en coquille referred to dishes bake in scallop shells. By extension for
a once popular scallop preparation. See scallops.

coquina
Spanish term for tiny clams.

Coquito
Tall tropical palm cultivated for sap called miel de palma in Spanish speaking South America. The fruits
are small and can be pressed for oil.
Also known as Wine-palm.
Jubaea spectabilis.

coral
The ovaries or roe of lobsters, scallops and sea urchin. They turn red when boiled and hence the name.

Corbeau
French wine grape, little grown nowadays. The name is French for crow. Corbeau is known as Charbono
in California where it is a little more widely grown for use in simple inexpensive wines.
The alternate name is elsewhere spelled Charbonneau.

corbeille
French culinary term for basket.

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Corbières
French wine district in the Midi of France. The wines can be white, rose or red.

Corbin, Château
Ancient French Bordeaux wine estate.

cordero
Spanish term for lamb.

cordials
Sweet alcoholic beverages, also know as liqueurs. Many are ancient concoctions, always sweet and
containing a considerable amount of alcohol. To a large extent the invention of cordials can be credited
to monks who experimented with herbs and spices to create medicine, and quasi as by-product enjoyable
libations.
The distilled spirits used in liqueurs varies by countries, but is most often grape brandy.
The best known liqueurs are listed under their names. The history of some of them makes interesting
reading.

Cordon Bleu
French term for blue ribbon. It was used once to describe accomplished female chefs. It was first
bestowed on a female cook by King Louis XV at the suggestion of Madame Du Barry.
Veal cutlet cordon bleu was a popular restaurant dish. The cutlet was stuffed with ham and Swiss
cheese, breaded and cooked in butter. The name is used by a renown cooking school in France.

Cordon Rouge
Culinary distinction bestowed by an English society on chefs.

Cordorniu
Brand name for a Spanish sparkling wine, called cava in Spanish. Cordorniu is also producing sparkling
wines in the Napa valley of California.

Corfu
Greek Island. A local cheese is mizithra, made from the whey of feta cheese manufacturing. See there.

coriander
Annual herb, both the seeds and leaves are used. The leaves, also known as Chinese parsley, have a
distinctive piquant flavor and are popular in ethnic cuisines such as South American, Thai and certain
regions of China. The leaves are sprinkled onto soups, sauces, salads or meats. This herb can be grown
from seed in home gardens and can reseed itself if left. Coriander grows from 6" to 20" tall in full sun. It
flowers until the seeds ripen and until then has a disagreeable odor.
The seeds are dried and ground primarily for use in curry powder, desserts, breads and custards.
Pastrami is covered with crushed coriander seeds.
Also known as Chinese parsley, Indian parsley, cilantro, dhania.
Coriandrum sativum.

cork
The inner bark layer of a type of oak tree, Quercus suber, growing in Mediterranean countries. It takes
40 years or more for the tree to produce good quality cork.
The harvest, from May to August, consists of stripping away the bark and leaving the tree to regenerate
its bark, as it will do every 10 years or so. The process of priming a young tree to produce good quality
cork is called "unmasking the virgin cork". It involves a first stripping when the tree is 15 to 20 years old.
The stripped tree is red, and is marked with the date when the bark was harvested. The trees thrive on
sandy or slate soil, with little rainfall, but some humidity.
The bark is first dried for 6 months and then graded. About 50% reach the highest grade and can be
used for wine corks, the rest will be used for cork boards, tiles and sound proofing material. The bark
suitable for wine corks is then sterilized and cut. The length of the cork and density determines the price.

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Corks used for wines destined for aging are longer than corks for wine which will be consumed relatively
young.
Many times corks are stamped with the seal of the winery. Corks are expected to seal the bottle
hermetically, but minute amounts of air can enter along the bottle neck, or through a defective cork. The
wine will eventually spoil, called corky.
More than half of the world's cork comes from Portugal. Spain, Italy, Algeria, and Morocco supply the
rest.
The use of cork as bottle stoppers dates at least to the 5th century BC as cork-stoppered amphorae from
that time have been discovered in Greece.

corkage
Fee imposed by a restaurant for wine purchased elsewhere but consumed in the restaurant. The fee is
justifiable because the restaurant supplies the glasses, and also the labor to serve the wine.
In some areas liquor licenses are difficult or impossible to get and restaurants encourage their patrons to
bring their own wine.

corky
Wine term describing a wine that has spoiled because the cork allowed air to enter. It does not happen
often, although there is shortage of good quality cork.

corn
Tall cereal plant native to America and cultivated for centuries throughout the Americas long before the
arrival of the Europeans. Corn can be considered a vegetable when picked young and sweet, and when
mature a grain of enormous importance to the world’s food supply. There are hundred’s varieties
developed for specific purposes, climatic conditions, yield, storage length, resistance to disease and
many other factors. People depend on corn, but it also depends on people to propagate it. Modern
varieties cannot seed themselves. Genetically changed corn resists disease and requires less
pesticides, but has been embroiled in a political battle about food safety and the environment. Many
European countries prohibit the use of genetically altered corn.
The early American Indians lived on corn. They cultivated corn by putting the kernels in a hole with a
couple of fish heads. Colonists also began sowing corn this way.
Corn is also the base of some whiskeys, the most common of which is Bourbon. It was used to make the
early American whiskey, aggie fortis, which is sometimes more simply referred to as "corn". See there.
CORN TYPES:
Sweet corn - a vegetable. See there.
Indian or Flint Corn - they have hard, smooth kernels and can be black, blue, purple, maroon, red,
orange and yellow. The multi colors actually were not developed by the Indians who carefully farmed
their corn; they developed when fields appropriated by white settlers were left untended. The corn is
edible, especially ground into high protein cornmeal, but more often used decoratively. Also known as
Squaw Corn. Zea mays indurata
Corn is processed into cereal, corn syrup, corn starch, animal feed, and ethylene alcohol. See under the
alphabetical listing.
Also known as maize in many countries.

corn ball
Pop corn rolled into a ball and held together with caramel sugar.

corn bread
Important staple in many parts of the world. It is normally baked in a shallow pan and leavened with
baking powder. Corn meal does not contain enough gluten to use yeast.
CORN BREAD VARIETIES:
Anadama bread - See there.
Ash cake is a corn bread baked in ashes.
Corn muffins and corn dogers (old term) are normally sweet and contain fat to make them crumbly.
Corn pone is an alternate term for corn bread in the Southern U.S.
Hoe cake is an old fashioned term when bread - wheat or corn - was baked on the back of a cotton
hoe.

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Johnny cakes are made with scalded milk or water and white corn meal.
Indian bread - old generic term for corn bread.
Spoonbread - batter bread made in Colonial America.

corn chips
Popular snack commercially manufactured under a number of brand names and with different flavors.

corn cob jelly

An item found in Iowa.

Corn dogs
Hot dog or pork sausage on a stick dipped in corn batter and deep fried.

corn flour
Corn ground to flour consistency, and sifted. It resembled wheat flour, but does not have the gluten
content to make bread.

corn fritters
Cooked kernel corn mixed with pancake batter and fried.

corn grits. See there.

corn hominy
See there.

corn husk(s)
The leafy cover on corn cobs used for making tamales. Available fresh, frozen and dried.

corn meal
Ground corn, available white or yellow. Cornmeal was used by the American Indians for various dishes.
Cornmeal has no gluten so corn bread won't rise, but is was used to make anadama bread, corn pones,
Indian pudding, jonnycake, spoonbread in Colonial America.
Cornmeal was brought to Europe, first to Italy and then Balkan countries where the mush made with corn
meal is called polenta.
Commercial cornmeal labeled Indian or Indian style is a finely stone ground New England cornmeal.
Stone ground corn meal is considered superior because machine grinding generates heat which
supposedly removes nutrients and alters the flavor.
Blue corn meal is a specialty item.
Rumanian cornmeal is called mamaliga.

corn oil
Corn with light flavor and high smoke point, it is an all round cooking and frying oil. It is high in
polyunsaturated fat.
Cold pressed corn oil, available in health food stores is light brown and has a distinct corn flavor. It is
excellent in salads.

corn on the cob

See sweet corn.

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corn popper
Pan with lid to make pop corn. Originally, corn poppers were used over the open fire, or on the stove.
Electric and microwave corn poppers are frequently used today.
For popcorn see there.

corn salad
Another name for mache lettuce, also called lamb's lettuce.

corn smut
See huitlacache.

corn starch
The starch extracted from corn used in cooking and in industrial applications. In cooking, the starch is
blended with cold liquid to a slurry, and added to boiling liquid. It will thicken immediately. Cornstarch has
about twice the thickening power as flour.
Liquids thickened with cornstarch become cloudy.
Maizena is a brand name for corn starch.

corn, sweet
Corn cultivated for eating fresh has undergone many changes. The primary objectives were increase in
sweetness and longer shelf life pared with flavor, tenderness, appearance, growing time and hardiness.
It is generally acknowledged that the increase in sweetness was achieved by scarifying some corn flavor.
Bioengineering has made sweet corn available in supermarkets year round, whereas years ago old-
fashioned varieties such as Silver Queen, Stowell’s Evergreen and others were rushed to the market,
because corn would loose sweetness in very short time.
Sweet corn is basically categorized into three types. Old fashioned varieties such as Silver Queen
contain between 5% to 10% sugar. Sugar enhanced types, such as Argent and Miracle contain between
15% to 25% sugar. The supersweet types can contain up to 35% sugar when harvested perfectly ripe.
These varieties ship better than others, because the kernels are harder, but will shrink faster.
Sweet corn is is best as soon as it is picked and early in the season, because the natural sugar will turn
quickly into starch. It is best eaten on the cob, quickly boiled or microwave cooked in its huskes. Fresh
corn is available year round. Large quantities of shucked sweet corn is frozen or canned as kernel corn,
cream corn and other varieties.
Zea mays.

corn syrup
Thick syrup, used in baking and as sweetener in soft drinks because it is less expensive than sugar. It is
available light and dark.

Cornas
Rhône wine area, known for its red wine from 100% Syrah grape. Full bodied and can be rough when
young, but will soften as it ages.

corned beef
Beef that has ben preserved by salting. Saltpeter is added to preserve color, but is omitted in New
England. The most common cut is brisket, but rounds and other pieces are also preserved. It is a
favorite dish of the Irish in the United States.
In Britain the term refers to a products that is corned, boiled, pressed and canned.
Corned beef brisket when handled according to Jewish dietary laws is considered kosher and it became a
favorite delicatessen sandwich item in New York City.
Also known as bully beef in England.

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corned beef hash
Cooked corned beef, chopped or coarsely ground blended with cooked diced potatoes and baked.
Onions are often added.
The product is available canned and served at breakfast.

corned beef sandwich

Popular sandwich in New York City and an item customers can be fastidious about. The brisket must be
lean but not dry, freshly cooked and still warm, and the meat must be cut very thin, almost shredded.
The rye bread must be fresh and when practical sliced to order. The meat, about 4 oz, should be piled
up in the center, and the sandwich cut diagonally. It is always served with a Kosher dill pickle, and
mustard on the side.

cornel
Tree fruits in the size of small cherries. The berries, scarlet when ripe, usually in mid summer have a
refreshing sweet-sour flavor and are used in meat dishes, and desserts such as cakes and sherbets.
The small round trees are prized for their decorative value, with its creamy yellow flowers and dark
foliage, and is related to the dogwood, but is hardier. The trees often grow in the wild, but have been
cultivated, especially in Eastern Europe, Russia, and central Asia, for their fruit, used fresh or dried.
In France, underripe cornels are pickled like olives.
Also known as cornelian cherry, cornet plums, dog cherry, Siberian cherry or Tartar cherry, though not
actually a cherry.
Cornus mas.

Cornell bread
High protein bread developed at Cornell University, New York State. The bread contains soy flour, wheat
germs and dry milk, and was popular during the second world war, when meat was scares.

cornetto
Italian term for cones, also for croissant.

Cornhusker
Cheese developed in Nebraska 1940. It resembles Cheddar.

cornichon
French term for small sour pickles, flavored with vinegar and tarragon. Served with charcuterie to
counterbalance the fattiness of the meats. Name comes from the French word corne, meaning horn,
which refers to their slightly curved shape.

Cornichon
Black vinifera table grape.

corning
Term for curing meat with salt. The word is derived from corn, synonymous with grain and referred to the
salt grains.

Cornish hen
Chicken, about 4 to 5 week old, that weighs less than one pound.

Cornish pasty
English/Wales semi circular pastry, like a turnover, which was first popularized in Southwestern England
where it was named for the region, Cornwall. The pastry provided a convenient home made lunch for the
local miners, tin smelters, and fishermen. It was originally made with a hard thick crust, so it didn't get
crushed in the workers pockets where it was usually kept.
It was practical for other reasons as well because it could be eaten with the hands, it provided a
nourishing one course meal, and, for the smelters at least, it could be warmed by the intense heat thrown
off by the molten metal. Though today it usually contains meat, in 18th and 19th century England, meat
was too much of a luxury for the working class family, so vegetables such as potatoes, turnips, and

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shredded onions usually comprised the filling. A typical filling today is made with diced potatoes, finely
sliced onions, shredded lean beef, and vegetables.
The pastries are now made with a short or flakier pastry crust, but, like the earlier pasty, are crimped
around their rounded edge. Cornish Pasties are popular in the Upper Michigan mining district.

Cornish splits
Cornwall/English yeast buns split and sfilled with clotted cream and strawberry jam.

Coronato
Italian white wine.

Corsica
Large Mediterranean island, a department of France. It famous as Napoleon’s birthplace, but rather
undistinguished for its food and wine. It is also infamous for political unrest.

Cortese
Italian white wine grape grown in upper Italy. It is used in Gavi dei Gavi, a crisp wine.

Corton
Famous wine from Burgundy, France made in the Côte de Beaune region. The wines can be red or
white, the white wine is known as Corton Charlemagne.

corvina
Spanish/Hispanic name for striped bass.

Corvino
Italian red wine grape variety grown in Northeast Italy, and a major ingredient in Valpolicella.

Corvo
Famous Italian wine from Sicily.

Cos d'Estournel, Château.

Famous wine and wine estate in Bordeaux, France. Noted certainly for its wines, but also for the
Château built by Monsieur d'Estournel who was passionately fond of the Far East where he was involved
in trade. The Château manifests Chinese and Indian influences.
Château Marbuzet is the second label of Cos d'Estournel.

Cos lettuce
Better known as Romaine lettuce. It is sometimes known as Cos because it was believed to have
originated on the Greek island Kos.

cosecha
Spanish word for harvest. As wine term it means the vintage year.

Costa Rica food

Center American peaceful country famous for coffee. They call themselves "ticos" because of their habit
the local suffix "tico" to diminutive many words. Their cooking is not much different from their neighbors.
Local Fruits include:
anona, custard apple or cherimoya.
manzana de aqua or water apple, a small red pear shaped fruit.
pipa - type of coconut which is enjoyed for its water and the pulp is discarded.
moras - similar to red mulberries and used to make marmalade.
limón dulce -large yellow citrus fruit, eaten as is and used as a refresco beverage.
SPECIALTIES INCLUDE:
arroz escarlata - rice with beet juice.
chancletas - chayote stuffed with cheese, milk and sugar.
chiverre -pumpkin like squash.

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corvina -striped bass
frijoles negros - black beans.
gallo pinto - beans and rice, the national staple.
lomito - filet of beef.
refrescos de tamarindo- thirst quenching drinks made with tamarind.

costermonger
Old English word for street vendor. The term is derived from costard monger. Costard is an old word for
apple.

costmary
Herb similar to tansy but less bitter, native to the Far East. The leaves were used in Colonial New
England and Britain as flavoring for beer, and was known as alecost.
The herb has balsam like odor, and was placed in closets in colonial times. The name comes from the
Greek word costus, meaning spicy plant, and the Holy Mary. The herb is probably one of the secret
ingredients in Chartreuse. See there.
Chrysanthemum balsamita.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Cot
French red wine grape variety from the Bordeaux region, primarily Cahors. The grape is better known as
Malbec. The grape is popular in Argentina and Chile. A small amount is also grown in Australia.

côte
French for rib. Côte de boeuf is the French name for Prime Rib. The term is also used in connection
with wine growing areas.

Côte d’Or
Burgundy wine growing area extending from Dijon in the North to Santenay in the South. The Côte d’Or
is about 35 miles long and most vineyards face south-east. The celebrated Burgundy vineyards are all
located there.

Côte de Baune
Famous wine growing area in Burgundy, the southern half of the Côte d’Or. The region is known for the
best white wines made in Brugundy, but also for excellent red wines.

Côte Rôtie
Famous French red wine from the Rhône valley wine growing area, literally translated roasted slopes.
The slope faces southeast and gets the full power of the sun. Divided into two sections, La Brune and La
Blonde, the brown and the blond, describing the colors of the soils. Most Côte Rôtie wine is a blend of the
two slopes, as each is missing something on its own.
The major grape is the Syrah, which makes a strong, full-bodied wine. French wine law permits this to be
thinned with up to 20% of white wine from the Viognier grape.

Côte de Nuits
Famous wine area in Burgundy, the northern half of the celebrated Côte d’Or.

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Côte de Brouilly
Prestigious vineyard area, or cru, of the Beaujolais region.

Côte Chalonaise
Burgundy vineyard.

coteaux
French term meaning hillside. In the 17th century, the word was also used, somewhat sarcastically, in
reference to a person so proud of his knowledge of food and wine that he claimed to be able to identify
the very hillside from which the grapes in a particular wine came.

Coteaux de la Loire
Wine growing area of the Loire valley in Anjou. Dry white wine is made from the Melon grape. Dessert
wine is also made.

cotechino
Italian large pork sausage. It needs to be boiled.

côtelette
French culinary term for for rib chop. The term is also applied to food shaped like rib chops.

Côtes de Bergerac
Wine from the Bergerac region of France east of Bordeaux. It is a red wine high in alcohol or a white
demi sec or moelleux wine.

Côtes Canon Fronsac

Bordeaux red wine.

Côtes de Castillon
Wine growing area of Bordeaux, producing red wines, similar to those of neighboring St. Emilion.

Côtes du Rhône
Wine growing district of France and the general name for the wines produced there. It applies to the
strip of land along both banks of the Rhône River in southern France. The Rhône river is running north
south through southeastern France. The area is hotter and drier than Bordeaux or Burgundy. Most of the
wines are red, but white wines are also made from the marsanne and roussanne grapes. In addition, the
fine rose wines Tavel and Lirac, are also made in the Rhône valley.
At their best the wines possess elegance and finesse with a delicious fruitiness, but the lesser ones can
be heavy, harsh and tannic.
About 20 different grapes are grown, including Syrah, Grenache, Mourvèdre, and Viognier, Clairette,
Picpoul, Terret Noir, Counoise, Muscardin, Vaccarese, Picardin, Cinsault, Roussanne, and Bourboulenc.
Basically all wines are blends from as many as 20 different grapes. The better wines are sold under the
vineyard name and the name of the shipper.
The major wines include the red Châteauneuf du Pape, Hermitage, Côte Rôtie, Côtes du Rhône, and
Gigondas, and the white Château Grillet and Condrieu. There are also Hermitage, Crozes Hermitage,
St.Joseph, Cornas and St.Péray.
The sweet wine is Muscat de Beaumes -de-Venise.
Noted growers include Chapoutier and Jaboulet.

Cotherstone
English cow’s milk cheese with blue veines made in the Valley of the Tees in Yorkshire. The cheese
resembles Stilton. There is also a white version.

Cotriade Bretonne
Fish soup from Brittany, France.

Cotronese

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Italian cheese made in Calabira, Southern Italy.

cottage butt
Boneless ham, more commonly known as smoked pork shoulder roll.
Also known as shoulder roll, smoked shoulder butt, daisy ham, cottage butt.

cottage cheese
Fresh, soft, uncured cheese. The cheese is very popular and large amounts are consumed in the US.
The cheese is often mixed with cream or spices and flavorings.
Large grained cheese is known as sweet curd cottage cheese or as Pop Corn Cheese. Small grained
cottage cheese is sometime called Farmer-style cheese. Cottage cheese is also known as Pot Cheese
or Dutch Cheese or Schmierkäse.
Cottage cheese varies by fat content. Cheese that contains 4% milk fat by weight, provides 40% of its
calories from fat; the low fat version contains 1% milk fat by weight and provides only 11% of its calories
from fat.

Cottage fried potatoes

Home fried potatoes made with raw, uncooked potatoes.

cotto salami
Italian ready to eat salami. The term means cooked salami.

Cotton candy
Fluffy candy made by spinning sugar syrup in a centrifuge. It is sold at fairs and in amusement parks.

cottonseed flour
Ground cottonseeds used for animal feed. The flour contains toxic gossypol, which makes the flour
unsuitable for human consumption.

cottonseed oil
Edible oil, available as cooking oil, and as ingredient in food products. It is often uses as blending oil in
vegetable oils.
Cottonseed oil is high in saturated fats.

Cotuit
Oyster from the Cotuit Harbor off the coast of Cape Cod, Massachusetts. Medium to large in size with a
plump body and salty flavor.

cou cou
Traditional dish of cornmeal and okra in Barbados.

Couderc
French red hybrid wine grape, productive and late ripening. The wine is deep colored. It is named after
its developer.

coulibiac
Russian meat or fish loaf, baked in a yeast crust. The loaf can be made with different fish varieties, but is
most often made with fresh sturgeon or salmon. In addition of fish, buckwheat or rice, chopped eggs,
mushrooms and herbs are added. To keep the mixture moist, boiled vesiga (the spine marrow of
sturgeon) is spread between the layers. Coulibiac can also be made with pork or beef, flavored with
cabbage.
Also known by variant spellings, including kulibiaka.

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coulis
French term for puree of any product, such as a fruit, seafood, herbs or vegetables. The words has
become fashionable again when describing a sauce made without flour. Originally the term coulis was
used for sauces in general.

Coulommiers
French cheese, first made in the vicinity of Coulommier, Department of Seine et - Marne, France.
Similar to small Brie cheese, although cheese lovers will insist that it is a different cheese.

coupe
French for cup. A dessert called Coupe Jacques appeared on French menus for many years. It
consisted of ice cream served with diced fruits steeped in liqueur.

coupé
French term for cut, used as wine term it means blended.

courgette(s)
French word for zucchini. The term is used in England, but the old English term is vegetable marrow.

courgette(s)
French word for zucchini. The term is used in England, but the old English term is vegetable marrow.

couronne
French for crown or wreath.

court bouillon
French, meaning a short stock. Aromatic liquid, pre-boiled with spices, vegetables, vinegar or wine
before food is added. Court bouillon is most often when poaching fish, because fish cooks much faster
than the vegetables and spices in the stock.
Court Bouillon In New Orleans, it is a rich spicy soup, made with fish, tomatoes, onions, and sometimes
other vegetables.

cous cous
North African, specifically Moroccan staple. The term refers to a semolina pasta as well as to the dish in
which the couscous is the main ingredient.
Couscous is made of finely ground hard wheat semolina, mixed with water and shaped into tiny lumps
smaller than rice.
Couscous served as main course is steamed in a coucousière with vegetables, such as onions, carrots,
turnips, zucchini, pumpkin, chickpeas and lamb, mutton, game, or chicken. Raisins, and sometimes
grapes, dates and almonds, are also added. Seasonings include cinnamon, paprika, salt and pepper. In
Tunisia, where fish is more plentiful than meat, couscous is sometimes made with fish. It can also be
made without meat vegetarian-style usually with beans added.
Couscous is traditionally served as a family meal on Fridays, the Muslim day of rest. It is usually
presented in one large dish from which everyone eats. The semolina is spread on the dish and the meat
and vegetables heaped on the top. Separate small bowls contain the stock, hot harissa paste of chili,
garlic, cumin, coriander and olive oil. Diners gets their own small bowls to mix some meat, vegetables
and grain with stock and condiments.
The dish can be very time consuming to make from scratch, as the basic couscous is made by hand.
Couscous is available manufactured, even as instant mix, and has become a starch accompaniment
accepted by trendy chefs
The name comes from the Arabic kuskus, to grind small.
Couscousière is the French word for the North African cooking pot, used for making couscous. It is a two
layered device in which the meat and vegetables cook in the bottom, thereby giving off steam to cook
the semolina placed in a colander on top.

Coutet, Château
Famous French sweet wine from the Barsac region.

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couverture
Chocolate coating used in pastry shops and in chocolate fabrication. It is a chocolate with a high fat
content, available in white, milk and dark. The fat should be cocoa butter, the natural fat in cocoa beans.
Cheaper couverture is made with other fats. Couverture must be tempered - warmed correctly, to
achieve a shiny product.
Warming should take place over hot water and great care must be used that no water or steam gets into
the chocolate, otherwise it will become grey and streaky. When the couverture is melted, small additional
pieces of couverture are added to lower the temperature to about 84-86 degrees for white, 86-98 for milk
and 89-91 degrees for dark couverture.
The maximum temperature for melted couverture is 140 degrees.

cowpeas
Legume, a close relative of black peas, commonly known as black-eyed peas. The beans can be used
interchangeably, and the names usually are as well. The cowpea is slightly smaller in size and has a
browner coating than black eyed pea's whitish coating. The cowpea has the same tiny black "eye" on one
side as the black eyed pea.

cow cocky
Australian slang for a dairy farmer, and cocky is a farmer.

cow grease
Cowboy slang for butter.

cow pea tea

An early American medicinal brew, extracted from manure.

cowfish
Ocean fish popular on the Carolina shores. The skin is covered with thick scales, and the fish has two
sharp spines projecting from the forehead.
Lactophrys guadricornus.

cowpuncher's sandwich
Arizona "specialty". A simple sandwich of sliced, buttered bread, filled with onions that have been
marinated in vinegar and dried oregano, mixed with equal parts of ice water.

cowslips citronella
A grass whose oil is used in mosquito repellents. Also the aroma in many household cleaning products,
such as, lemon-scented dishwashing liquids.

Cox's Orange Pippin

Apple variety, round, flattish and regularly shaped, reddish green color, with vivid bloom where it faced
the sun while on the tree. Its flesh is off white and crunchy. Developed in England in the early 19th
century, probably from the pip of the Ribston Pippin, and named for its developer, Cox. Its bite, taste and
aroma have made it the "king of eating apples" in England, though it is also good for juice.

cozy dog
Restaurant in Springfield, Illinois who claims to be the inventor of the corn dog, a hot dog dipped into
corn batter and deep fried.

crab
Crustacean found in all oceans and great variety. They multiply rapidly and some can live in salt water,
others in brackish water and even fresh water. On the East Coast of the US the most important variety is
Blue Crab, and on the Pacific Coast the Dungeness Crab.
Blue crabs are harvested as hard shell and as soft shell crabs. Hard shell crabs are greyish blue when
harvested and turn red when boiled. The meat is inside the top of the shell and claws. It is difficult to

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extract. In the Chesapeake Bay area, are males crabs are called Jimmys or No.1 Jimmys. They
generally contain the most meat for their size. Sallys are female crabs.
Soft Shell crabs are harvested when they are molting and the shell is still soft. They are a popular spring
and early summer specialty along the eastern seaboard of the US. Chesapeake Bay supplies a large
share of the harvest. The season is from April to July, depending on weather. During that time the crabs
have outgrown their shells and are gradually growing new ones. The whole crab can be eaten, and are
best early in the season when they are most tender. Later in the season they become leathery. Soft shell
crabs are available live and frozen. Frozen crabs tend to be watery. Harvesting for molting crabs is
prohibited on the Pacific Coast.
Dungeness crabs are fished form Alaska to southern California. Only male crabs of a specific size can
be taken. Dungeness Crabs are available fresh whole, frozen whole or in parts, and picked crab meat
frozen and canned.
Blue and Dungeness crab meat is available canned, fresh or pasteurized. The size of the pieces is
important when judging quality. The meat should be reasonable free of shells and should contain little
roe. Cans should be opened as used and the meat should not be handled because the lumps break
easily and crab meat is very perishable. Fresh lump crab meat is sold in 16 oz cans.
When buying whole crabs, it is useful to be able to discern the females in hope that they will contain roe.
The "apron" on the underside of the female will be a rounded shield, the males will have an elongated
spear. Also, the claws of an uncooked female will be tipped with red, while those of the male will be
tipped with blue.
Alaska king crabs can weight 6 to 20 pounds. They are boiled and processed on board ship and
marketed frozen as whole crab for display, as claws, legs and crab meat. The percentage of whole
pieces and shredded pieces determents price.
Snow crabs are also harvested in the Bering Sea off Alaska. They are smaller than are considered of
slightly lesser quality. Crabs have population cycles and become scares occasionally.
Oyster crabs live inside oysters and are sold frozen. The tiny crabs are deep fried and used as garnish
or as luncheon dish. They are seldom marketed today.
Other crabs of commercial importance in the US are Red crabs and Stone crabs.
There are numerous crab species throughout the world with local names or overlapping names.

crab apples

Generic name used for small, acidic apples growing on ornamental trees. The fruits are colorful, but too
sour to be eaten raw. Crabapples can be cooked in sugar syrup, and are sometimes used as garnish
with roasts. Canned crab apples are often dyed red.
The wood of the crabapple tree is very hard.

crab boil
Seasoning mixture of celery seeds or celery salt, dry mustard, salt, hot pepper, paprika and other spices.
It is used to poach crabs still in their shells, but the intense flavorings permeate the crab-meat. The
seasoning mixture can be purchased, pre packaged under the brand names of Old Bay Seasoning
altimore Spice Company or Chesapeake Bay Style Seasoning McCormick and Co..

Crab Meat Remick

Once popular crab meat specialty dish created at The Plaza Hotel in New York City around 1920.
Lump crab meat blended with mayonnaise, chili sauce and diced red and green peppers was spooned
into clean clam shells, sprinkled with Parmesan cheese and baked.

Crab Meat Louis

Classic New York City hotel dish. Lump crab meat, served cold on shredded romaine lettuce, sprinkled
with hard boiled eggs and capers, mixed with cocktail sauce and whipped cream or Russian dressing.
The dish might have originated in San Francisco.

Crab Imperial
Once popular restaurant item, crab meat salad made with green onions, pimentos, mayonnaise.
The term is also used for a hot crab dish baked in a shell.

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Crab meat substitutes
Products based on Surimi technology, which referres to Japanese fish cakes. Surimi products are
available in many shapes resembling lobster tails, crab claws and shrimps. The most popular products
resemble King Crab Meat. A number of brand names are used. Some products are shipped frozen,
others refrigerated.
See surimi.

cracked wheat
Ancient product popular in the Middle East. It is made by boiling and drying whole wheat kernels, and
then grinding into a meal. It is available coarse, medium and fine and needs no cooking.
It is used for tabbouleh salad, and kibbi, a Lebanese ground lamb dish.
Also called bulghur or burgul.

cracker
Generic term for a thin, crips wafer or biscuit.

cracker barrel
Barrel used in grocery stores to store and display crackers. The name is used by a very successful
restaurant chain combining grocery store atmosphere with hearty food.
Cracker Barrel old Country Store is the brand name for the restaurant chain.

cracker meal
Crushed and sifted un-sweetened crackers. The meal is used for breading, for non baked pie crust and
as topping on casserole dishes.

Cracker Jack
Brand name for a snack made with popcorn, peanuts, and molasses. First sold at the Chicago World's
Fair in 1893.

crackling
Used as wine term slightly sparkling.

cracklings
Pork fatback, rendered until dry, crisp and brown. Eaten as snack. They are added to batter to make
crackling bread.

Cracknel
Generic term for manufactured plain biscuits. Also known as Egg Biscuits.
cradle
Basket made of wicker or metal used to served fine Burgundy wines. The cradle will hold the wine in a
close to horizontal position allowing the sediments to stay at the bottom.
To serve a young wine in a cradle is strictly show and nonsense.

Craisin™
Name coined by Ocean Spray to market a dried raisin-like cranberry. The term plays off the popularity of
raisins in the late 1980's.
The cranberry, designed to be eaten as a snack, is dried and sugar-infused to reduce its tart taste, though
it still tastes distinctly tart.

Cramant
French famous wine producing village in the Champagne region. The grapes cultivated are Chardonnay,
and used in the best, un-blended Champagnes.

cranachan
Scottish concoction of oats, heavy cream, and honey.
Also known as cream crowdie.

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cranberry
Berry native to the US, the early settlers found them growing wild. The name might have originated from
the name "crane berries", because the vines flowers resemble cranes' heads. The Indian name was
"ibimi", bitter berries. Cranberries were eaten by the American Indians and were valued for their ability to
stay fresh for months. The berries were used in pemmican and as dye. The raw berries have an
astringent effect that contracts tissues and restricts bleeding. The berries are high in vitamin C, and are
an excellent remedy against Scurvy. The berries are sour and bitter tasting, and need sugar when
stewed for sauce.
Cranberries grow best in wet, sandy areas with acid soil. Since they grow in northern climates, must be
protected against pre harvest freezing, which will make them soft and mushy. The fresh berries,
however, can also be frozen for months if they are used immediately upon thawing.
Massachusetts is the major producer of cranberries nationwide, with about half the US crop of about 4
million barrels. The bogs there are located in Bristol, Plymouth, and Barnstable county on Cape Cod.
Other major producers are New Jersey, Wisconsin and Oregon. They are also grown in Washington
State and in Chile.
It takes some 45,000 berries to fill a barrel, and there are two methods of harvest. In dry harvesting the
berries are combed off the vines into burlap bags. In the more common wet harvesting method, the bogs
are flooded with a foot or two of water. Large rotating wheels, like giant eggbeaters, knock the berries off
the vines and they float to the top to be scooped off.
Ocean Spray Cranberries, Inc. is the largest cooperative and includes growers in Massachusetts, New
Jersey, and Wisconsin. Cranberries are used jams, jellies, sauce, muffins, bread, pies, cakes, ice
cream, sherbet. Dried cranberries, known as Craisins, have been developed by Ocean Spray, to be
eaten as a snack.
Cranberry juice dissolves minerals and excessive acids in kidneys. The cranberries juice is popular in
New England, and consumers in the Boston area drink two and a half times the national average.
Wild cranberries, known as high-bush cranberries, make an especially good tangy jelly. Cranberries are
related to lingonberries. Low bush cranberries are cultivated as ground cover on sandy soil.
Vaccinium oxyoccus and Vaccinium macrocarcinium oxyoccus.

crappie
Fresh water food fish in the sunfish family, about pan-size and known under many local names.

crassostrea gigas
Oyster, originally from Asia, introduced to the Pacif Northwest around the turn of the century.

crassostrea virginiaca
Latin name for the common oyster of the Atlantic seaboard.

crassostrea angulate
Portuguese oyster, originally from Asia. It is assumed that the oyster traveled on the hulls of the
explorer’s ships.

crassostrea frons
Small oyster that clings to tree roots.

crawdad
Slang word for crayfish or crawfish.

crawfish/crayfish
Freshwater swamp crustacean. Crawfish or crayfish are the same thing in America. Also known locally as
crawdad.
Referred to as crawfish in the South where they are especially popular in the Creole cooking of New
Orleans and southern Louisiana. Commonly served just boiled in seasoned water and heaped on a
platter, and presented on a table covered with newspapers to catch the messy discarded shells. This
simple presentation is so popular among the Cajuns, that a local joke describes a seven course Cajun

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banquet as a platter of crawfish and a six pack of beer. Often also served in dishes, such as, étouffé,
gumbo, jambalaya, and boudin sausages.
The crawfish season in the South runs from November to May. The town of Breaux Bridge, in Louisiana's
Atchafalaya Basin the largest freshwater swamp, is known as the official crawfish capital of the world.
Softshell crawfish can also be eaten whole, like softshell crabs, in the season when they shed their outer
shell during molting.
Crayfish are a summer specialty in Scandinavian countries where they are boiled with dill blossoms and
caraway seeds. Classical French cooking developed a soup called Bisque d’ecrevisse, and a number of
other specialty dishes such as boiled crayfish called ecrevisse à la nage. Since there is little meat in the
tails, and less in the claws, crayfish have lost on popularity, except as garnish.
Nicknamed mudbugs, referring to the fact that they live in the mud of freshwater streams.
Ecrevisse in French, Fluss Krebs in German, cangrejo de rio in Spanish.
The Eastern crayfish is of the genus cambrarus, the larger Pacif crayfish is astacus.

crawfish pie
Cajun crawfish stew topped with crust.

cream
The butterfat when in milk. Formally the cream was separated by pouring milk into a shallow dish. The
cream would rise to the top and could be skimmed off. The separation is now accomplished by running
the milk through a centrifuge.
TYPES OF CREAM:
Heavy Cream/whipping cream - at least 36% milk fat
Light Cream, coffee cream - 18% milk fat
Half & Half - 12% milk fat
Sour cream - 18% or less milk fat
See also Crème Fraîche.

cream cheese
Soft, mild, uncured cheese, made of cream and or a mixture of milk and cream. It is used as spread or
in baking. Gum arabic is added to increase firmness.
Cream cheese became popular after the Breakstone Company started to market packaged cream
cheese in the 1920's. One of the best known brands in the US is Philadelphia cream cheese.
Cream cheese is made in many parts of the world under different names. The best known are
Neufchâtel, Carré and Fromage à la Crème.
cream puff
Dessert made with puff paste and filled with pastry cream, ice cream or whipped cream. It is called
profiterole in French.

cream of tartar
The most common form of tartaric acid, an organic compound found in such foods as grape juice. Its
most common uses in the kitchen are as baking powder when blended with baking soda and as beaten
egg white stabilizer. It also inhibits the crystallization of sugar in candy making.
It is a natural and harmless by-product in wine making and can be found as sediment in barrels
and in bottles in the form as crystals. It is known in German as Weinstein.
Also referred to as potassium bitartrate.

Crécy
French culinary term for dishes made with carrots, named after the village of Crécy in the Department
Seine-et-Marne.

crema
Spanish term for cream.

Crema Danica
Danish cheese invented by Henrik Tholstrup in the 1950's. The cheese resembles Camembert and Brie.

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Crémant
Mildly sparkling wine.

crème
French spelling for cream. It is used often in connection with liqueurs, such as Crème de Banane,
Crème de Cassis and many others. It also appears on menus to describe a soup finished with cream,
such as Crème Saint Germain.

crème anglaise
French term for egg custard sauce. Often spelled crème à l’anglaise.

crème brûlée (creme brulee)

Rich dessert custard or pastry cream with a layer of crisp, crackling caramel sugar on top. It is a popular
restaurant dessert.

Crème de banane
Sweet liqueur made from mashed bananas and sugar

Crème de cacao
Vanilla flavored chocolate liqueur, made from cocoa beans with a sugar distillate base.
Available brown/regular and white. Used in a Golden Cadillac cocktail.

Crème de Cassis
Black currant liqueur, deep red in color, most commonly used in the kir cocktail, which is a combination
of white wine and crème de cassis. Made in Dijon, France since the mid 19th century, since much of the
black currant crop was originally grown in Burgundy. Now most of the fruit is grown in the Rhône and
Loire valleys.
The fruit is not actually distilled, rather it is macerated in already distilled alcohol. The berries are high in
acid, so the liqueur is sweetened with beet sugar.
The liqueur will decline in flavor through oxidation, so it should be refrigerated after opening and used
within a few months.

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Crème de fraise
Strawberry liqueur.

Crème de Menthe
French for a sweet liqueur flavored with peppermint, cinnamon, ginger, and sage. Available in green and
white versions.

Crème de Mure
French term for blackberry syrup.

Crème Dubarry
French name for cauliflower soup, named for Madame Dubarry, 1743 to 1793.

crème fraîche (creme fraiche)

Thick, slightly sour cream of French origin.

crème pâtissière
See pastry cream. Also known as crème frangipane.

Creamsicle
Brand name for a frozen snack consisting of vanilla ice cream coated with orange flavored ice. The
flavor combination is the bases for the imitative drink called a cremesickle.

cremesickle cocktail
Cocktail imitating the ice cream snack creamsickle. It is a combination of white creme de cacao, cream,
and orange juice.

cremini
Brown mushroom is the forerunner of the common white mushroom. Mature cremini mushrooms are
called portobello mushrooms.

Crenshaw, also known as cranshaw

Large melon, up to 10 lb, flattened oval shape, small seed cavity, thick, tense pale orange succulent
flesh. The yellow to greenish skin has ridges. It should be soft to the touch when ripe.
See melon.

Creole
The term Creole refers to the early settlers of mixed French and Spanish ancestry who settled in
Southern Louisiana around New Orleans.
Creole cooking differs from Cajun cooking that it tends to be a little more formal, but the terms can
usually be used interchangeably.
The style of cooking is rooted in French, but influenced by Native American, Spanish, Caribbean,
African, and Italian cuisines and adapted to native American ingredients. The African influence resulted
mostly from the black slaves who cooked in wealthy homes.
The major difference between Creole/Cajun cooking and classic French cooking is brown roux. The
Louisiana roux is a mixtures of fat and flour slowly cooked until it takes on a brownish and has a
pleasant baked small. This roux is used to thicken and flavor stews and soups.
As in Cajun cooking, rice figures prominently in Creole cooking. One of the main seasonings is filé,
which are ground sassafras leaves , and are used to flavor and thicken gumbo, a thick soup. See filé.
See Cajun for typical dishes.

Creole cheese
Rich, unripened cottage cheese. The cheese is popular in Louisiana.

crêpe(s), crepe
French culinary term, but also used in English, for very thin and small pancakes.

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Crêpes are a universal food wrap and can be filled with a wide variety of food, ranging from meat,
vegetables and mushrooms to sweet fillings. Many French restaurants filled crêpes table side in the
dining room. The most popular French crêpe dish was Crêpes Suzette.
Known as crespelle in Italian, Palaschinken in Austria.

Crêpes Suzette
French thin pancakes filled with orange flavored butter and flavored with liqueur, normally Grand
Marnier. The dish was customarily prepared in front of the customers and the liquor was ignited for
dramatic effect. The dish is no longer served in most restaurants. The creation of this dish goes back to
the French Riviera in the late 19th century.

crépinette (crepinette)
French type of sausage, consisting of ground pork wrapped in caul fat. Usually panfried or grilled.

crescents
Baked goods shaped like a quarter moon. The French crescents are called croissants, the Viennese are
called Kipferl.
See croissant.

Crescenza
Italian cheese, also known as Stracchino in the area around Lombardy. A cow's milk cheese from animals
that have been grazing in mountain pastures. Square in shape, with no rind, it has a creamy white color.
It has a melted cheese texture when fully ripe with a fine lactic acid taste.
The Stracchino version made around Lombardy tends to be a bit tangier in taste.

crespelle
Italian crêpes (thin pancakes).

cress
Pungent flavored plants in the mustard family used for garnishing and as salad greens.
The major varieties are garden cress and watercress.

cresti di gallo
Italian dry pasta in the shape of a cock’s comb.

Creszenz
Old German wine term meaning Wachstum or growth. The term is no longer used.

Creuse
French skim milk cheese, available both aged, hard and dry, or soft and pungent.

crevette(s)
French word for shrimp. Crevettes grises are thumbnail-size shrimp.

criadera
Spanish wine term referring to for the place where the wine is cared for, and eventually sent for aging.
The term is used primarily in Jerez for Sherry wine. Literally translated it means nursery.

criadilla(s)
Spanish term for bull's testicles.

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crianza
Spanish wine term for aging. Literally translated it refers to a wine which doesn't leave the bodega until
the third calendar year after the vintage, and 12 months of that time the wine must be aged in oak casks.
It is the lowest category normally exported.
The term means nursery or to create or breed.

crimping
Old fashioned culinary preparation applied to fish in England. The cruel method consisted of slashing
the fish while still alive, and then soaking the fish in ice water.
The cuts supposedly made the flesh firmer after poaching.

Criolla
Argentinean red grape wine variety.

crisco
Vegetable shortening, a trademark of the Procter & Gamble Company.

crisp head
Another name for iceberg lettuce.

crisps
English term for potato chips. Flavored brands include salt and vinegar crisps, a popular flavor.

croaker
Food fish, a member of the drum family, harvested in the Atlantic ocean. It is considered a pan fish,
because it is seldom larger than 1½ lbs. The fish is able to make a croaking sound, hence the name.
The fish is lean. Most available during the summer.
Also known as black drum, sea drum.
Micropogan undulatus.

Croatina
Italian red wine grape variety grown in Piedmont and in Lombardy.

croccante
Italian almond and pine nut brittle.

croissant
French word for quarter moon shaped pastry, made with yeast dough layered with butter or margarine.
The invention of the croissant is claimed by Viennese bakers. Vienna was besieged twice by the Turks,
and the shape of the pastry is said to have been inspired by the crescent moon on the Turkish flag.
Folklore dates the invention to 1683. The Turks attacking Vienna were driven off by the army of the
Polish king. As the king rode his horse through the streets of grateful Vienna locals grabbed at his stirrups
in praise. A coffeehouse added a stirrup shaped bread to its menu to celebrate. This is known in Austria
as Kipferl (croissant). It is also said that the Kipferl is shaped after the Islamic half moon flag.
Cornetto in Italian.

cromesqui(s)
French term for croquettes, which are not breaded, but dipped in batter. In order to keep the mixture
together, cromesquis are wrapped in caul fat, rice wafer paper, thin pancakes or rice wafer paper.

croquante
Mixture of melted sugar and nuts. It is normally made with ground almonds. Croquante can be shaped
into baskets and display pieces while still hot. Crushed croquante is called praline and used as a pastry
ingredient.

Croque Monsieur

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French hot sandwich of sliced baked ham and Swiss cheese, placed between two slices of bread, dipped
in egg, and pan fried. Croque Madame is made with sliced chicken instead of ham.
The word croque refers to the sound of crackling when being bitten into. It also means to eat hastily.

croquembouche
French showy, ornamental dessert. A cone-shaped construction of cream puffs, each filled with pastry
cream, held together with a caramel sugar. The name comes from croque, meaning to crack or crunch
and bouche for mouth.

croquette(s)
Meat, fish, starch, cheese or vegetable mixture, often held together by a thick sauce, shaped, breaded
and fried. The variations are endless, because croquettes were often made to use up cooked leftovers.
Today, croquettes are seldom served. There were even sweet croquettes, made with cake, rice and
pastry cream.

Crosnes
French town where Chinese artichokes are grown. The name is often used for the vegetable itself.

crostata
Italian shallow, single crust Tuscan pie, topped with fruit or jam. A good crostata should have a buttery,
flaky crust.

crostini
Italian/Florentine specialty. Little toast rounds topped with a paste of anchovies, black olives, chicken
livers or cheese. Stewed eggplants are also used as topping.

Crottin de Chavignol
French goat cheese from Chavignol on the Loire. One of the oldest and most popular cheeses, normally
available only during the summer. The farmers who made the cheese preserved it by drying over the
winter and steeped it in the local white wine.
Crottin comes in small 2 ounce disks. Its firmness and flavor vary by its age. Fresh, it has a mild nutty
taste. Mature or dried, it becomes brittle and sharp, with an almost rancid odor.

croustade, also croustadines

French term for crisp edible containers. The containers are usually made with bread, but also with
potatoes, rice and semolina.

croûte (croute)
The French word for toast, by extension for crisp bread based containers. Croûtes can be filled with
many fillings, and are served as hors d’oeuvres.

croûtons (croutons)
French for crisp bread, often cubes, but also bread cut in attractive shapes and cooked in butter.
Croûtons are often part of specific garnishes. The term is also used for aspic pieces cut into attractive
shapes.

crowberries
Nickname for small wild cranberries. The nickname comes from the fact that crows like to eat them. The
berries are black.

Croze Hermitage
Rhône valley wine district, near the prestigious Hermitage district. It produces wines of a similar style to
Hermitage and usually just a little lower quality.
Full bodied and flavorful wines. Made predominantly from red Syrah grape, but up to 15% of white wine
grapes, Marianne and Roussanne, can be used to lighten the wine and make it vigorous and more
elegant.

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cru
The French word for vineyard or growth, meaning growing area. It is often used connection with
classifying wines, such as Grand Cru, Premier Cru and others.

Cruchen Blanc
South African white wine grape variety.

crudité
Assortment of fresh vegetables such as carrots, cauliflower, celery, cucumbers, mushrooms, green, red
and yellow peppers, radishes, tomatoes, squash, zucchini, cut into bite size pieces, and served raw or
almost raw with a dip. The dip is usually a creamy sour cream or mayonnaise based mixture.
In rare cases, the term also applies to other raw food, such as seafood or salads.

cruet stand
Stand to hold bottles of sauces or oil and vinegar on the dining table.

cruller
Term used in New York and New England to denote an elongated, twisted type of doughnut. The word
comes from the Dutch "krul" or twist.

crumble
Irish dessert made of berries baked under a crumb topping of flour, sugar, and butter.

crumbs
Cake topping consisting of sugar, flour and butter, crumbled and sprinkled over the cake before it is
baked. Ther German version is called Streussel.

crumpets
English small round buns or biscuits, about four inches in diameter and an inch thick resembling thick,
spongy pancakes full of bubbles.
Crumpets are cooked on a griddle in a metal ring. A teatime staple.

crust
In wine, a sediment comprised of tartaric acid salts adhering to the inside of the bottle. It occurs often in
old port wine.

crustacean
Term for seafood with a hard shell, such as lobsters, shrimp, crabs and crayfish.

crustas
Old fashioned name for cocktails and other alcoholic drinks served in glasses rimmed with salt or crystal
sugar. The rim is moistened with lemon or lime juice.
Tequila is usually served in a glass with a salt rim.

cryoextraction
Wine pressing process used to produce sweet wines, pioneered at Bordeaux' Institute d' Oenologies, and
used commercially for the first time in the Sauterne region in 1987. Also used now in California and
Australia.
It is used with grapes harvested during rain, especially for mature grapes. The process mimics the
natural process of making ice wine. The grapes are quickly frozen before the water can wash away
flavorful juices. The frozen grapes are gently pressed
that only the concentrated juice with high sugar content is extracted. Rain water and undesirable juice
from less ripe grapes stay behind in solid from, because the water in the less ripe grapes freeze more
quickly and solidly than the sweeter juice of the riper grapes.
The process also leads to greater, acid balance, more body and more complexity, although it gives lower
yields than natural pressing in a good harvest years.

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Cryovac
Trade name owned by the Grace Company for a method of keeping meat in vacuum bags for storage.

Crystal Geyser Water

Bottled water brand. Powerburst is Crystal Geyser Water's answer to Gatorade.

crystallized fruits
See candied fruits.

csipetke
Hungarian small flour and egg pasta, made fresh dough formed by pinching the dough between the
forefinger and thumb and dropping it into boiling water.

Cuba libre
Cocktail made with rum, cola and lime juice.

Cuba food
Hispanic hearty, filling peasant cooking. Pork is the primary meat, but there is also beef and lamb and
chicken. Cuba is famous for sugar cane, the major export, cigar tobacco and rum. Their food reflects
Spanish roots more than any other Caribbean islands.
COMMON INGREDIENTS ARE:
Arroz - rice
Calabaza - pumpkin
Bacalao - salted cod
Frijoles - beans
Garlic and cumin for seasoning
Manteca - the principle cooking fat
Mojo - flavoring sauce of Seville orange juice, garlic, and olive oil.
Pargo - red snapper.
Platanos - plantains
Seville oranges - used for seasoning
Tropical fruits such as mamey, guayabana, mango, papaya and tamarind
Tuber vegetables, such as yucca.
TYPICAL DISHES:
Ajiaco - thick meat and vegetable stew
Cordero estofado - lamb shanks served with rice, potatoes and mojo sauce.
Empanaditas de cangrejo - small crab stuffed turnovers.
Fufu - ripe plantain purée.
Lacón y chorizos - braised ham hocks and pork sausages.
Lechón asado - roast suckling pig
Mariscada - seafood stew.
Medianoche - small grilled meat and cheese sandwich on an eggdough roll.
Picadillo - ground beef and minced olives in spicy sauce.
plátanos maduros - ripe plantains.
Potaje de frijoles negros - black bean soup
Ropa vieja - literally translated "old clothes". Shredded beef with red and green peppers.
Sopa de plátanos - hearty soup of plantains, pork and beans.
DESSERTS INCLUDE:
Flan and natillas
Dulce de leche - sweetened milk cooked to a crumbly caramel.
Torrejas - sort of French toast.
BEVERAGES INCLUDE:
Batidas (cold fruit drinks)
Champola de guanàbana - refreshing drink made with soursop.
Cafe tinto or Cubano - strong sweet coffee
Cerveza - beer.

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Cuban Sandwich
A specialty among the ethnic Cubans in Tampa and Miami, Florida. Two claims are made to its origins.
The Cuban immigrants who came to Tampa, Florida during the Spanish-American War are credited for
having brought this hearty sandwich to Tampa.
It is served at the Columbia Cafe in Tampa and their version is a 3-foot loaf of French bread, filled with
smoked ham, fresh ham, salami, Swiss cheese, sour pickle and mustard or butter. The sandwich is
toasted.
The invention is also credited to José Sacre, who emigrated to Cuba from Lebanon in the 1930's. His
version was brought to Florida by Cubans who fled Castro. Large slices of warm ham, roast pork, Swiss
cheese, and sour pickles on a buttered flauta, a Cuban bread, then grilled in a sandwich toaster.
Seasonings include lime juice, herbs, garlic.
Also known as Cuban Mixed Sandwich/Tampa Cuban sandwich.

Cubano
Tiny cup of thick, Cuban style coffee.

cube steak
More correctly called cubed steak, a steak that has been mechanically tenderized by cutting the muscle
fibers.

cucumber
Ancient, fast growing vegetable and salad plant in the squash family. Cucumbers are classified as Slicing
Cucumbers, Greenhouse and Pickling Cucumbers, the latter called Kirby.
Greenhouse Cucumbers have almost no seeds and are burp-less. They are often grown hydroponically.
Cucumbers are often shipped covered with wax, which is harmless. Cucumbers can be bitter
occasionally.
Cucumis sativus.

cucumber glass
Glass cylinders which were used to keep cucumbers straight while growing. The invention is credited to
George Stephenson, the inventor of the steam locomotive.

cucumber tree fruit

See bilimbi.

Cucumis melo var. inodorous

Group of melons, also known as casaba melons, which as the Latin name implies, have no smell,
making their ripeness difficult to determine. Honeydew is a casaba type melon.

Cucumis melo
Botanical name for melons, including cantaloupe, honey dew, kiwano, prince, or white melon, but not
watermelon, which is citrullus vulgaris.

cucurbit
Type of squash or gourd. The term is used for a part of an alembic still which is shaped like the gourd.

cucurbita pepo
Botanical name for the European pumpkin. Generally pale and less firm than the American variety,
Cucurbita mixta.
Russian pumpkins have pale green skin and white flesh.

cucurbitaceae
Family of vine growing vegetables and fruits including squash, pumpkin, cucumber, melon, chayote and
zucchini. They come in a wide range of colors, shapes and sizes. Most have a bland taste.
Winter squashes are botanically known as Cucurbita maxima.

Cudighi

272
Thin, tasty sausage of Italian heritage, popular snack in Upper Michigan.

cui, cuy
Peruvian term for guinea pig raised for food. It is a tiny animal bony animal with white meat tasting like
chicken.

cuisine
French term meaning kitchen or cookery, its now a general term referring to cooking.
Cuisinier means cook. Female cook is cuisinière.

cuisine de femme
French term which referred to the traditional, but fine cooking which was found in French homes and in
some small, home style restaurants. Praised already by Escoffier, it only became widely recognized in
the last quarter of the 20th century. Literally translated, women's cooking.

cuisine du marché
Literally translated food of the market. It is a style of French cooking which emphasizes local fresh
ingredients.

cuisine minceur
French diet or slimming cuisine, developed by Michel Guerard.

cuisses de grenouilles
French term for frog's legs.
Also known as cuisses de nymphe.

culatello
Italian cured pork loin from Parma, though not the same as prosciutto di Parma, which is made with the
leg. Made by a few small producers.

culinarian
Elegant term for cook or chef.

Culinary Institute of America (CIA)

The Culinary Institute of America is the nation's leading professional cooking school known as "CIA" by
its admirers, but unrelated to the CIA in Washington DC. It is located on the grounds of a former Jesuit
seminary in Hyde Park, New York. The President is Ferdinand Metz, who has taken the school from its
humble beginnings to world class status.
The school began in New Haven, Connecticut in 1946 as a vocational training school for World War II
veterans, and offered a 10 week program. Members of the New Haven Restaurant Association
sponsored the original school. The school grew quickly and the program was expanded to a two year
degree program, as well as offering continuing education courses.
The curriculum operates with year round Progressive Learning Year program (PLY), meaning that small
groups of around 75 students enter and graduate every three weeks, 16 times a year. The PLY program
has the advantage that students learn cooking starting with basic skills and progress to more elaborate
cooking procedures. It also staggers the timing in which the graduates enter the food industry.
The CIA also has a mandatory externship program, offering students the opportunity to gain on the job
experience half way through their Institute schooling.
Among its famous graduates are Dean Fearing, Larry Forgione, Jasper White. Some of its prized
teachers over the years have included Albert Kumin, Arno Schmidt, Fritz Sonnenschmidt and many
other.
The CIA operates continuing education courses at Greystone, a former winery in St. Helena, Napa Valley,
and also courses in Mexico and Brazil.

Culinary Olympics
International cooking exhibition held for many years in Frankfurt, Germany since the turn of the century.
The event is now held in other German cities. The Show is held every four years and coincides with the

273
Olympic year, however, there is no connection with the sports Olympic. The show is organized by the
Verband der Köche Deutschlands (the German chef's association) and the World Association of Chefs.
Local chefs associations send national teams, but other teams, such as hotel companies and even
professional individuals can compete.

cullen skink
Scottish smokey tasting fish stew named for the picturesque fishing village, Cullen, on the Moray Firth in
Northern Scotland. It melds the sweetness of fresh whole milk with the smokiness of finnan haddock.
Smoked haddock and chopped onions are simmered with milk, then the fish is removed, and the fish
stock is thickened with mashed potatoes. The stew is served with the reserved fish, enriched with cream
or melted butter, and sprinkled with parsley or watercress.

culls
Term for lobster which have been damaged and cannot be sold as whole lobsters. They are boiled and
the meat used for lobster dishes.

Cumberland sauce
Sauce made with currant jelly, with orange zest and port wine. The sauce is normally served cold with
game dishes and pâté. The name is supposedly derived from William, Duke of Cumberland, who
defeated April, 1746, Prince Charles Edward Stuart in a bloody battle. The red color of the sauce
signifies the massacre, not a very appetizing thought.

cumin
Spice, the seeds from a plant in the parsley family. The dried seeds are used in Indian, Pakistani and
South American cooking. The spice was popular in Europe during Medieval times. Cumin is one of the
major seasonings in curry mixtures.
Also known as jeera, zeera.
Cuminum cyminum.
cunner
Small ocean food fish rsembling smelts, harvested in the Atlantic.

cup cakes
Sweet cakes baked in muffin tins.

cupa cupa cupa

Dessert made with a cup of flour, a cup of sugar, and a cup of canned fruit cocktail, mixed together and
baked to an extremely sweet pudding like and heavy texture. It is mentioned in the off-Broadway play
"Steel Magnolias". The idea for the name is borrowed from the more reasonable and tasty pound cake.

cupuacu
Brazilian tropical fruit from the rain forest.

Curaçao
Sweet, orange flavored liqueur. Originally made in the Dutch Caribbean island colony of the same name,
it is now made in Holland, and in many other countries.
Curaçao is made in many colors, including blue. The beverage originated when Seville oranges, planted
on the island, did not produce satisfactory fruits. However, the small, green oranges had a wonderful
aroma, and Curaçao was created using the orange peels.

curassow
South American game bird, also domesticated, in the gallinaceous family.

curcuma
Tropical plant in the ginger family and related to turmeric. See there.

curd

274
Pastry filling or cream, made with egg yolks and flavos. The best known is lemon curd, available canned
and popular in England.

curd cheese
Generic name for fresh unripened cow’s milk cheese.

curds
A product of the coagulation of milk. The milk solids, from which cheese is made. Curds are white,
milky lumps of the consistency of custard.

curing
Method of preserving meats and seafood which may involve brining, smoking, salting and drying.

curly endive
See frisée.

curly kale
See kale.

Curnonsky, Prince 1872 - 1956

French gourmet, writer and wine expert, born Maurice-Edmond Sailland. At the turn of the century things
Russian were fashionable and he re-named himself cur non, Latin why not, and sky to add a Slavic
ending.

currants
Berries growing in clusters on shrubs. The berries are high in vitamins and pectin. Most production is
used in jelly, jam, syrup and pie fillings. Currants are cultivated in three colors, red, black and white. The
red is generally the sweetest.
VARIETIES INCLUDE:
Black currant - also called cassis or European black currant. Ribis nigrum.
Clove currants - large fruit not especially sweet, but pleasantly aromatic. Ribis odoratum. See there.
Red currants - Popular currants used mostly in jelly. Ribes rubrum.
Currants are prized in Austria and Germany as cake toppings, and also made into wine.
Crème de cassis is a cordial made from black currants. Black currants are cultivated on a large scale in
Sweden and are referred to as Nordic grapes.
Known as Ribisel in Austria, Johannisbeeren in German, grossella in Spanish.

currants
Small, dark, seedless dried grapes used like raisins. The name comes form the Greek Corinth grape.
Zante currants are grown principally on the Greek island of Zante.

curry
The term has two meanings, a cooking method and a spice mixture universally used in South east Asia,
especially in India. The mixture can consist of as many as 16 different spices, available as powder or as
paste. In India, where the spices are always mixed by any self respecting cook, curries vary from region
to region, dish to dish, and cook to cook. In southern India. Curry mixtures include ground spices such as
chili, coriander, cardamom, cumin, fenugreek, ginger, turmeric, and also cinnamon, cloves.
Rasgoli curry is made with grated coconuts and spices. Bhajani curry is made with roasted coconuts.
Vindaloo curry is especially hot.
Curry spice should be cooked in oil or fat to develop full flavor.
Curries dishes can be thin or thick, mild or hot, orange, yellow or green. The term curry is often applied
to the cooking method of cooking meat, poultry, fish, seafood and even fruit over low heat with a wide
assortment of spices. All curries are not hot, but generally the stew is rather spicy.
The word curry might have derived from the Tamil word kari for sauce, or the cooking vessel used in
India called kahari.

curries, Thai

275
Thai curries generally are coconut based. The word gaeng is used to describe curries and soups., and
the liquid is generally coconut milk. Thai curry is eaten over rice and is a sauce rather than a stew.
See Thai, cooking of

curry leaves
The fern-like leaves of the kari plant, used in Indian, Sri Lankan and Thai cooking. A member of the
citrus family. Curry leaves have a scent resembling curry powder, but are not used in curry powder.
Indonesian curry leaf is a different plant.
Murraya koenigii.

curry tiffin
Singaporean/Malaysian curry lunch enjoyed by the British in colonial times, early in the 20th century.
Commonly served on Sunday. The curry blended Indian and Malayan influences. It was made of chicken,
lamb or fish cooked in coconut milk and served with rice and condiments such as mango chutney or
chopped local fruits.

cush cush
The only species of yam native to the New World. Now popular in Africa as well. Reddish skin,
sometimes a few hairs and slightly scaly.
Dioscorea trifida.

cush
Cornmeal pancake in the South. The name came probably from African slaves.

cushaw
Crook-neck squash popular in Louisiana.

cushion cactus
Mexican cactus which is sometimes candied as is citron. In its candied form it is known as acitrón.
Echinocactus grandis.

cusk
Large ocean food fish related to cod.
Brosmius brosme.

276
custard
Combination of whole eggs, milk or cream. Custards can be solid or soft. Solid custard are baked in a
water bath until firm. Soft custard have the consistency of a sauce, or a thick cream. They are not baked,
but heated in a water bath until thick. Often they contain cornstarch to thicken properly.
Custards can be sweet, and served as desserts, or can be flavored with herbs and spices and are used
as soup garnish. Soft custards are always sweet, and often flavored with vanilla or liqueurs.
Custard sauce on French menus is called Sauce à l'’Anglaise. Pastry cream used as filling is often
referred to as custard.

custard apple
Tropical fruit related to cherimoya, also known as sugar apple or sweet sop. The fruit is the size of a
large apple having scale like segments.
The white sapote casimiroa edulis is also sometimes called custard apple, because of its texture, but it
is a different species from the cherimoya.
Annona reticulata.

custard squash
Other name for pattypan squash, a summer squash.

cutlet
Term used in English for a boneless slice of meat cooked individually. Originally the term was used for
chops.

cutter
Barbados fried fish sandwich made with a fillet of flying fish.
Also known as One-Hand.

cuttlefish
A cephalopod, squid-like animal but larger and generally less tender than squid. Popularly eaten in
Mediterranean areas. It is available fresh, smoked and dried.
The ink is used in many black dishes. The advantages of cuttlefish ink over squid ink are that it is easier
to extract from the larger sac and it is said to have a richer, but milder and sweeter taste than that of
squid. Cuttlefish ink was once used as writing ink.
Dried cuttlefish is used in Chinese cooking.
Sepia offcinalis.

cuvée
French wine term for blend. The vat or container used is called cuve.
Tête de Cuvée is the best blend, the term is often used for the best Champagne.

cyclamates
Artificial sweeteners. Banned by the FDA in 1970, because they are thought to be carcinogenic.

cyclamen
Flower with supposedly edible leaves and roots. Caution, the plant might contain toxins.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

cyclone candy
New England confections.

cyder
Cider from the first pressing of the cider apples in the West Country of England in early days. The first
pressing, was most prized. Subsequent pressings were called cider.

277
Cynar
French aperitif with 16.5% alcohol. Its artichoke-based flavor is boldly displayed on the label. Caramel-
colored with a bitter, herbal taste. Syrupy in texture it is usually served diluted with orange juice, or with
soda over ice.

Cyprus food
Island in the Mediterranean, with a long history, and a Greek and Turkish population, presently at war
again. Typical hospitality foods are Oranges, figs, coffee, cheese, and olives.
THE CYPRUS GREEK COOKING CONSISTS OF:
Arni ttavas - lamb baked in a clay oven with onions.
Avgolemono - Chicken, rice, egg and lemon soup.
Colokassi mesariticos - starchy tuber cooked with onions.
Elies tsakistes - crushed green olives.
Halloumi cheese.
Hoummi kopanisti - chick pea dip. Also known as huommus.
Karaoli vrasti - boiled snails.
Kebabs - skewered meat.
Keftedhakia/kleftiko - meatballs.
Koupepia - stuffed grape leaves.
Koupes - fried meat turnovers.
Melintzanosalata - eggplant dip.
Mezedhes/meze - appetizers, they can be compared to tapas. See there.
Mousakka - layered meat and eggplant casserole.
Pastourmas Loucanico - beef and garlic sausages.
Patates Antinaktes - cracked spring potatoes.
Pitti (pita) - pocket bread.
Psarosoupa - fish soup
Ressi - wheat pilaf.
Scordahalia - garlic bread sauce, used as dip.
Sheftalia - pork meatballs wrapped in caul fat and grilled.
Stifado - beef and onion stew.
Souvlakia - grilled lamb on skewers.
Tachinoslata - sesame paste and olive dip.
Talattouri - yoghurt and cucumber dip.
Taramasalata - fish roe dip.
Tzatziki - cucumber and yoghurt salad.
Vasilopita - Christmas cake.
Zalatina - Pork in vinegar jelly.
For Turkish dishes see Turkey.

Cyprus, beverages
Greek coffee - See there.
Wine is grown in Cyprus since antiquity, and some is exported to England. The naming process is
chaotic and and a four digit number on the label does not necessarily indicate a vintage.
Commandaria is a sweet wine resembling Cream Sherry. See there.
Cyprus brandy sour - the most famous drink.
Zivania, brandy distilled from wine resembling grappa. See there.

Czarnecki, Johnan
Authority on mushrooms and owner of Joe's Restaurant in Reading, Pennsylvania, which specializes in
wild mushroom dishes. It is reported that he retired and sold the restaurant.

Czech Point
The Town of West in central Texas and its surrounding area. The town was named for its non Czech
founder Thomas West.
Named Czech Point for its concentration of settlers which dates back to the mid-19th century. Texas has
the largest rural population of Czech heritage in the US. Several ethnic festivals are held there.

278
Czech food
Bohemian cooking from southern Czech was famous while the country was part of the Austrian-
Hungarian Empire. Many dishes claimed by Austrians and Hungarians had Czech roots.
During the heyday of the Austrian Empire Bohemian cooks were considered the best. Especially their
knowledge of hot desserts was much esteemed. The long Communist regime did not encourage lofty
culinary traditions and it is difficult to find today in Prague, the capital, any of the traditional dishes.
See Vienna food.
The country is famous for its Pilsner beer. Pilsner style beer has been imitated in many parts of the
world. Pilsner glasses are tall and V shaped. See beer.
See Bohemian sandwich, Carlsbad oblaten, Budweis and Czech Point of Texas.

D. O. M.
Abbreviation for the Latin words Deo Optimo Maximo, (To God, most good and most great). It appears
on the labels of the Bénédictine liqueur bottles.

D.O.
Spanish wine term, the abbreviation of Denominaciones de Origen. The Spanish equivalent of A.O.C.
FOLLOWING TERMS CAN BE FOUND ON LABELS:
Añada- aging of wine belonging to the harvest separately from other wine.
Cosecha - harvest.
Crianza - wine aged according to tradition and goverment regulations.
Crianza en madera - aged in wood.
Crianza en roble - aged in oak.
Crianza en botella - aged in the bottle.
Crianza bajo velo - aged under film or vail, term for Sherry wines.
Gran Reserva - red wine aged at least 24 months in oak and additional 36 months in
bottle,white wines aged six months in oak and additional 42 months in bottles.
Reserva - red wine aged at least 12 months in oak and additional 24 months in
bottle,white wines aged six months in oak and additional 18 months in bottles.
Vendimia - vintage.
Vino de Calidad - quality wine.

D'Artavaggio
Mellow Italian cheese which has a buttery texture.

dab
Flat ocean fish in the flounder family. The name is used in England.
Limanda limanda.

dace
Small fresh water fish, resembling smelts.

daffodil
Spring flower with edible bulbs, served in seventeenth century England.
Pseudo Narcissus.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Dagwood sandwich
Very large sandwich featured by the comic strip character Dagwood Bumstead.

279
daikon
Picture courtesy of Melissa's Inc. (800) 588 1281

Large, long, large white radish. It is mild and can be eaten raw, and it is often pickled. In Japan, it is
eaten primarily raw. In India, it is eaten either cooked or raw.
Raphanus sativus.

daiquiri
Cocktail consisting of rum, lime juice and sugar, named after a town near Santiago, Cuba. It was
invented allegedly at the Venus Hotel and became popular with the Americans who operated the mines
there. Frozen daiquiri, with crushed ice added, started at La Florida Bar in Havana, Cuba.
Daiquiri is now made with fruit extracts. Popular flavors beside lime juice are banana, strawberry, and
pineapple.
What Americans and Cubans call a daiquiri, people in the French speaking tropics call punch.

dairy
Generic term for the milk industry and food derived from milk. The word dairy comes from the middle
English word day or dae, meaning female or housewife.
See milk.

daisy
Generic name for a type of cocktails, also referred to as fixes. The drink was made with fruit juices or
syrups.

daisy
Flower growing in temperate climate. The blossoms are used in syrup, tisane, wine and in salads.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Bellis perennis.

daisy ham
Boneless ham more commonly known as smoked pork shoulder roll. Also known as shoulder roll,
smoked shoulder butt, or cottage butt.
Meat Buyers Guide # for 406A for fresh Boston Butt.

dal
Indian generic term for pulses (legumes).

dalcar
Indian/Malayan stewed lentils, mutton, and vegetables in a curry sauce.

Damen
Hungarian soft, uncured cheese, the same cheese is called Glorie des Montagnes in France.

Damen Kaffee
German/Austrian elegant 19th century gathering of ladies, sometimes called Kaffeeklatsch, offering
much talk, coffee and Viennese pastries, fruits, and candies.

daminozide
An apple ripening agent, registered under the trade name Alar 1978, but later found to be carcinogenic
in minute quantities. The Environmental Protection Agency issued a warning and much harm was done
to the apple industry as supermarkets and schools pulled apples off the shelves.
Not much is said about Alar now, because the carcinogenic amount is so minute, that it is basically
harmless.

damper

280
Australian bread of the pioneers. Unleavened and baked over the ashes of an Outback campfire, a
staple of the early Australian diet. It was traditionally a flat, tough bread, but the term is now used to
designate a more edible, modern, crusty loaf.

Dampfnudeln
Austrian dessert made with a soft yeast dough. The dough is portioned into nut shaped pieces, dipped in
melted butter and placed closely together in a cake mold. The baked pieces separate, and are served
with a custard sauce.
The name Dampfnudeln is misleading, literally translated it means steamed noodles.
Also known as Buchteln.

Damson plums
Purple skinned variety of plum, named for the city of Damascus, not suitable for eating raw. The fruit is
high in pectin and makes excellent jellies. The fruit originated in Asia.
Prunus insitita.

dandelion
Wild green leafy vegetable considered a weed and pest by many gardeners, but also available
cultivated. The name comes from the French dent de lion, which literally translated means lion's tooth,
so called because of its deeply notched leaves. It is related to chicory. Dandelion grow mostly in
disturbed soils, that is, those that have been plowed or trampled.
The green leaves are used for salads or soups. High in Vitamin C. Pleasantly bitter tasting, but the
younger leaves are not as bitter as more mature leaves. Cultivated plants are also milder tasting.
Dandelion can be cooked, and was popular with Italian and French emigrants.
The vegetable is usually purchased fresh, but can be canned. Major canner is "Belle of Maine" in Wilton,
Maine.
The flower buds are quite edible, but the flowers are bitter tasting. The blossoms are used to make wine.
Its roots can be dried, roasted, ground, and added to .or substituted for coffee.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Taraxacum officinale.

Danish
Type of winter cabbage. See there.

Danish blue cheese

Danish cheese makers created different blue cheeses in the 19th century. Danablu, Mycella and
Blucreme are the best known.

Danish pastry
Pastry, served primarily for breakfast, made with sweet yeast dough, layered with butter or margarine.
The fillings are fruit, fruit puree, nuts, poppy seeds or cottage cheese.
Danish pastries are known under different names throughout the western world. There is no guarantee
that the pastry originated in Denmark, where it is known as Wienerbröt, or Viennese bread. In Vienna,
the pastry is known under the generic name of Kaffee Gebäck, in Germany as Plunderteig Gebäck.
The local names often refer to shape. Popular is pastry in the shape of a snail (Schnecke in German),
filled with raisins and almonds. The name "Schnecken" is also used by older Jewish population in New
York.
The term German Taschen for purses is also used.

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Danziger Goldwasser
German liqueur flavored with caraway seeds and spices and flecked with bits of 22 carat gold leaf.
Named after the German (now Polish) city of Danzig/Gdansk.

Do
Portuguese wine region, especially known for rich, fruity, robust, assertive red wines. The wines are
made from Touriga Nacional grapes (by law Da~o wines must contain at least 20% Touriga Nacional),
and also Alfrochoeiro Preto grapes, Alvarelha~o, Bastardo grapes, and other grapes such as Jaen, Tinta-
Pinheira, Tinta-Roriz.
The region is located around the town Viseu between Lisbon and Porto. The wine from this region is also
referred to as D o.

Daquoise
Meringue based cake filled with mocha butter cream and topped with bittersweet chocolate. The
meringue is made from egg whites with sugar and hazelnuts. See meringue.

dariole
French small conical mold, also the name of a dessert.

Darjeerling
Town in the state of West Bengal in northern India, in the foothills of the Himalayas, famous for its tea. It
is considered the best Indian tea. See tea.

darne
French culinary term, the center cut of a large fish.

darnitsky
Russian rye bread.

dartois
French dessert made with puff pastry, filled with almond cream, baked and sliced. The term is also used
for small hors d’oeuvres.

dash
Measurement without clear definition.

dasheen
Vegetable in the taro group cultivated in the Eastern Caribbean and southern US. The Caribbean name
is a corruption of the term "de Chine" or from China, as the plant was brought from southeast Asia to
feed the slaves in the West Indies. The term refers to either the corms and tubers, or the leafy spinach
like greens.
The root is a popular starch in tropical countries. The rough skin must be peeled away before it is eaten.
The flesh may be white, purplish or greenish.
Sometimes the plant contains high concentrations of calcium oxalate, which might cause stomach
discomfort when eaten.
The greens are pureed to make the specialty soup called callaloo and the term is also used to refer to the
leaves themselves. See taro.
Also known as qolqas in Egypt.
Colocasia esculenta.

dashi
Japanese thin broth made by steeping kelp and shaved bonito flakes. The dried flakes are available
ready to use.

dashi - maki tamago

Japanese rolled egg dish, basically a rectangular omelette.
dates

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Fruits from a palm tree native to the desert plains of North Africa and the Middle East, especially Iran
and Iraq. The fruit has been cultivated for so long that there are virtually no wild dates. The tall date
palms average 60 feet, and live to be as old as 200 years. The trees reach peak production after about
ten years. The dates grow in huge bunches at the end of long, narrow stalks, weighing up to 300 lbs, and
they are to be found in all arid sub tropical regions of the Middle East, Africa, and India, southern Europe
as well as in California. Palms are divided into male and female trees.
Dates do not ripen simultaneously and each tree must be climbed a number of times to harvest.
Date palms can be divided loosely into three groups, the sweet dates, the mildly sweet and the camel
dates growing in Arabic countries and used as pressed dates or ground into flour.
Dates grown in the US are descendants from Saharan trees. They are cultivated mostly in the desert
climate of the Coachella Valley south of Palm Springs. The first date palms were planted there around
the turn of the century. Today, 90% of the dates grown outside the Middle East and Africa are grown in
this valley.
Fresh dates, once picked, do not ripen evenly or keep well, so they are usually dried.
Dates ripen in autumn. In February, the annual U. S. National Date Festival takes place in Indio,
California, in the center of the Coachella Valley. The festival includes an Arabian Nights pageant with a
festival queen and ostrich and camel races.
Dates are classified as "soft", "wet", or "dry". Yellow varieties are generally considered to be "soft" and
the red varieties "dry".
There are over 350 varieties. More than 30 varieties are grown in the Coachella Valley.
VARIETIES INCLUDE:
Deglet Noor - a sturdy variety, along with the Medjool, it makes up most of the US crop, and the
most popular worldwide. Light brown.
Halawy - the name comes from the Arabic word for sweet. Even though red, it is classified as a "wet"
variety. Originally from Mesopotamia, now also grown in Israel.
Hayany - seni dry date, often sold fresh
Khadrawy - soft date, originally from Iraq.
Kustaway - originally from Iraq, with a distinct long oval shape.
Maktoom - soft date from Iraq, sold usually fresh.
Medjool - one of the largest, sweetest, and perhaps the most prized variety. Along with the Deglet Noor, it
makes up most of the US crop. This plump and tender date originated in the Mediterranean area in pre
Christian times. It is said that for many centuries these dates were reserved for the royal families.
Sayer - soft date from Iraq.
Thuri - dry variety, grown in southern California.
Zahidi - semi dry with large seed, used mostly for processing.
Dates are a staple food in many countries and are preserved many ways, such as pressed,
pickled, salted, smoked, boiled and in syrup.
Dates, kumquats, and lotus seeds are often served during Chinese celebrations, such as Chinese New
Year, to symbolize plenty. Dates are traditionally eaten at dusk during Ramadan to break the daily fast.
Phoenix dactylifera.

daube
French meat preparation by braising the meat in its own juices, often with tomatoes, vegetables and
wine added. It is basically a pot roast.
In New Orleans, daube is a thick tomato flavored meat gravy served with spaghetti. Traditionally, it is
not served on Friday's, because it is made with meat, a hold over from the days of meatless Fridays in
this heavily Catholic region.
The term also refers to a well seasoned pot roast served en cold en gelee, a Creole dish.

daube des muscardins

Stew of tiny cuttlefish cooked in their ink, with wine, and pungent wild Provencal herbs. A specialty of
Martigues on the southern French coast.

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daubière
Old French term for a cooking utensil with tightly fitting lid for braising meat. Originally charcoal was
heaped on the lid to provide heat.

daurade
Ocean food fish in the bream family. It was considered holy by Aphrodite because the fish has golden
splotches on each cheek.

David, Elizabeth
Renowned English cookbook author.

day lily buds/day lily blossoms

The flowers are edible and taste like beans, the buds are bitter. They are best used in salads or batter
fried.
Also known as golden needles.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Hemerocallis fulva.

Day of Atonement.
The holiest Jewish holiday, also called Yom Kippur. It is a day of fast.

de caffeinating processes
See coffee de caffeinating processes.
See coffee

de - alcoholized wine
Wines with an alcoholic content of 0.5% or less. De- alcoholized wine can be made by several:
Distillation. The wine is heated and the alcohol is evaporated.
Membrane filtration.
In most states a liquor license is not required to serve and sell de - alcoholized wine.

de Chaunac
Red wine grape, hardy and reliable, cultivated in the US and in Canada.

Deacon Porter's Hat

English suet pudding,shaped in a long roll, resembling a stove pipe hat.

dead soldiers
Slang term for empty beverage bottles, usually beer bottles.

Dead Sea apple

A mythical fruit, beautiful to look at, but which turns to ashes when touched. Thus the term refers to a
disappointing thing.
Also known as Apple of Sodom.

death by chocolate
Name created by Chef Marcel Deasaulnier, alumnus of the CIA, who wrote a richly illustrated book with
this title. It is published by Rizzoli. It is also the name of a cake made with layers of chocolate meringue
and brownies, filled with chocolate and mocha mousse, served with chocolate rum sauce.

Debina
Greek white wine grape variety.

decanter
Wine term for a glass flask or carafe used for decanting.decanting

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decanting
Wine term referring to pouring wine into an other container called decanter to remove sediments and
expose the wine to oxygen.
The effects of aeration are controversial. Older wines can be fragile and delicate. The sudden unrush of
air during decanting can destroy the balance of the wine. Older wines should be decanted at the last
moment of service not so much for aeration but to remove the wine from the sediment. Less fragile
wines migt benefit from additional aeration, but most wines get enough aeration simply by being poured
into the glass, and allowed to rest a few minutes to "breathe".
To decant other wines is pretentious, but there are exceptions such as when the bottle is too large to
conveniently pour from or when the label has become unsightly. Some eager Sommeliers in restaurants
decant every wine, which is silly pretense.
Wine to be decanted should have been stood up for two days to allow the sediment to settle on the
bottom or rest in a wine cradle to allow the sediment to settle on the side.
The wine is then carefully poured into the decanter. Often a candle is placed behind the bottle to make it
easier to see the sediment and stop the process on time.
The wine can also be poured through a cheesecloth lined funnel to catch sediment that is suspended in
the wine, but this method is less desirable. Coffee filters can be used, but are not recommended as they
filter the wine too much and may remove some of the flavor.
Wine making techniques have improved and fewer wines need decanting than those of earlier centuries.
There is a small market for unfiltered wines, and these wines certainly should not be decanted.
One wine that is almost always decanted is a mature crusted Port, as it is likely to have a significant
sediment, and it is not too delicate to be harmed by the aeration.

decoction
Technical term for the extraction of soluble matter through boiling. A clear soup is technically a
decoction.

decorative corn
Also known as Indian corn or squaw corn. See corn.

deep fat frying

Cooking method by immersing food in hot fat. Frying temperatures range from 350 F to about 400 F.
Commercial kitchens use special appliances equipped with thermostats to keep the fat at the proper
temperature. Special fats are available for frying. The time the frying fat can be used depends on the
type of food fried, and temperature level.
Salt breaks down frying fat, and should be kept out. Copper utensils will also break down the frying fat.

deer
Wild ruminant animals in the family Cervidae, which have proliferated in many parts to be a pest causing
damage to crops, garden shrubbery and car accidents.
Native White Tail and Mule deer were extensively hunted for meat and the population was drastically
reduced by the end of the nineteenth century. In 1890 the Congress passed the Lacy Act, prohibiting the
sale of hunted animals to the market.
In the US only deer raised on game farms and butchered under government inspection can be sold
commercially. It is legal in some states to donate deer meat to food banks. Farm raised deer are Sika,
Red and Fallow. The indigenous White Tail deer cannot be farmed because it is illegal to pen native
species. Much venison used in restaurants is imported from New Zealand.
See venison.

deer’s tongue
Mountain lettuce, a wild growing plant used as vegetable.
Frasera speciosa.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

defrutum

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Sweet low alcohol wine made in ancient Pompeii, sometimes added to other fermenting juice to prolong
the fermenting process.

deglaze, to
Cooking term for dissolving remaining pan juices and drippings when roasting or sauteeing meat. These
juices are an important ingredient when making gravies. The liquid added could be corresponding meat
stock, wine, cream, milk, or water.
When the liquid is boiled over high heat, while lightly scraping up the brown bits clinging to the bottom of
the pan, most drippings will dissolve and add flavor to the sauce. Straining the liquid is necessary in
many cases.

Deglet Noor
Sturdy date variety, which along with the Medjool makes up most of the US crop. See dates.

dègorgeoir
Concrete basin in Brittany to keep oysters alive before shipment.

dégustation
French term for sampling wine or food. Some restaurants offer a menu de dégustation, a selection of
dishes in smaller portions to highlight the capabilities of the chef.

déjeuner
French word for breakfast.

déjeuner à la fourchette
Light lunch, second breakfast. The German term is Gabelfrühstück.

Delaware
Red wine grape variety in the Labrusca family. The grape is sweet and can be also be used as table
grape.

Delft
Dutch spiced cheese, almost similar to Leyden Cheese.
The city of Delft is also famous for producing fine china.

delicatessen/deli
Sandwich stores/restaurants popular in New York City selling sausages, salads and cooked food. It is an
European concept, brought over by immigrants, especially German and Jewish immigrants from Center
and Eastern Europe. The concept has caught on in other parts of the US, but is still considered a New
York City institution. Popular dishes include sandwiches such as pastrami on a roll, corned beef on rye
(bread), and Reuben sandwich.
Sausage shops and delicatessen stores are known in other European countries, such as salsamentaria or
salumeria in Italy, charcuterie in France, Delikatessen Geschäft in Germany.
Deli can be kosher or non kosher.

Delicious
Important apple variety developed in the US. It is probably the widest grown apple variety in the world.
The fruit is elongated. The skin is thick and can be yellow green with red tinges. The flesh is yellowish,
fairly firm, and moderately juicy.
Related to the Red Delicious and Golden Delicious.

Delmonico
Famous restaurant in Manhattan. The restaurant was started by Joan and Peter Delmonico, Swiss
emigrants, in 1827 as Restaurant Française de Frères Delmonico. It was located on William Street, until
destroyed by fire in 1835. It was re-built on Beaver Street in lower Manhattan and became by mid
century the most important restaurant in the US. The restaurant was inherited by Rosa Delmonico and

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her husband Charles In 1884, who changed his last name to Delmonico. A new building was erected at
the same site in 1891, which still stands.
In 1893, Delmonico’s was found guilty of serving woodcock out of season, and was fined. The company
eventually operated other restaurants in the city, but closed the restaurant at the Beaver Street location
in 1917 on account of financial difficulties. The building is now an apartment building. The other
restaurants were also eventually closed. The Delmonico Hotel on 59 Street and Park Avenue opened at
1926 without direct family involvement.
In the 1990's, an effort was made to re-open the Delmonico Restaurant on Beaver street.
Many dishes are attributed to the restaurant and its chefs. Charles Ranhofer, a late 19th century chef
there, is credited with the invention of Manhattan clam chowder, though he called his version Chowder
de Lucines, and Lobster Newburgh, called originally Lobster Wenberg. He is also credited with creating
Baked Alaska, although the dish was already known in France as Omelette Surprise. It also served such
traditional dishes as chicken à la king (see there) and the signature Delmonico steak.
Oscar Tschirky, who became the famous Maître d’hôtel of the Waldorf Hotel (later The Waldorf-Astoria),
worked at Delmonico’s. When he applied for the job at The Waldorf, the distinguished clientele of
Delmonico’s recommended him.

Delmonico steak
Club steak, often a steak cut from the top butt, Meat Buyers Guide # 182. The terminology is not precise.

Demararan rum
Term for aromatic rum named after the Demerara river in Guyana, South America. See rum.

Demel
Austrian/Viennese famous confectionery shop which has existed for over 200 years, once the purveyor
to the Imperial Court. It is one of the two creators of the famous "Sacher Torte" and is entitled to the
government seal which attests that the cake is genuine. The shop is known for its rum flavored Punch
Torte, genteel service and elegant surroundings.
See Sacher Torte.

Demerara sugar
Light brown cane sugar treated with molasses.

demi glace
French classical mother sauce. It is a brown sauce, made with beef and veal bones, and reduced until
shiny, concentrated and flavorful. The sauce is basically ready for use, but is called mother sauce
because garnishes, such as herbs, special wines, mushroom and other items can still be added. The
base for demi-glace is Sauce Espagnole, a basic brown sauce.

demijohn
Large bottle encased in a wicker basket. It was often used for Madeira, vinegar and inexpensive wine.

demi-sec
Term used for sweet champagne. See there.

Demi Sel
French cheese resembling cream cheese. It is rather mild despite its name, which means half - salty.

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demi tasse
French, meaning literally translated half cup. A small cup of strong black coffee, usually served after
dinner. Often this coffee is espresso, but not necessarily so. Special cups and spoons are used to serve
demi tasse.

Demidow, also spelled Demidoff

Russian aristocratic family. A number of dishes are named after them.
A chicken dish flavored with Madeira wine was named after Prince Anatole Demidoff.

dendê (dende oil)

Flavorful, heavy, dense yellowish palm oil, important to Bahian/Brazilian cooking. The oil is extracted
from dendê nut, which is harvested from the African palm tree elaesis guineensis.

Denmark food
The country is a large producer of cheese, milk and butter. Danish ham, a mild boiled ham, is exported
canned to many countries. A world famous brand name is Plumrose. Denmark is surrounded by the
North Sea and by the Baltic Sea. Fish is a major ingredient of the Danish diet.
Koldt bord is the Danish version of the Swedish smörgåsbord. See there. Open faced sandwiches are
very popular and attractive. They are served as appetizers, for lunch and as snack.
SPECIALTIES INCLUDE:
Frikadeller - Meatballs or fishballs.
Kringle - Christmas pastry, coffeecake
Rodgröd med flöde - Red tapioca pudding with cream
Smörrebröd - Open faced sandwiches
Torsk - Boiled cod
Beverages include aquavit and beer. Liqueurs include Cherry Heering. Denmark is a major beer
exporter. One famous brand is Tuborg.
Denmark has the largest per capita consumption of capers. See there.

Denominação de Origem Controlada

Portuguese wine term, the highest rated category reserved for Portugal’s top wine regions, such as
Porto, Douro, Dão, Madeira, Vinho Verde and others.

Denominaciones de Origen
The governing body which controls Spanish wines, akin to the French Appellation Controlée, or A.O.C. It
covers 30 regions in Spain.

Denominazione di Orgine Semplice

Italian wine term, abbreviated D. O. S. for wines made according to local usage and typical for the
region.

Denominazione di Orgine Controllata

Italian wine term, abbreviated D. O. C., for wines meeting certain standards of origin, grape variety,
yield and quality.

Denominazione di Orgine Controllata e Garantita

Italian wine term, abbreviated D. O. C. G. for wine meeting higher standards than D. O. C..
The top category of Italian wines. Included are Barbaresco, Barolo, Brunello di Montalcino, Chianti, Vino
Nobile di Montepulciano.

Dentyne™
Low sugar, cinnamon favored chewing gum made by the Adam's company and invented in 1899 by
drugstore manager Franklin F. Canning, as a gum that would be good for teeth.
A spearmint flavored Dentyne is also available.

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depple
Plant native to Mexico and related to sorrel. The acidic leaves are used in salads and soups, and the
roots can be boiled as vegetable. The plant has no commercial significance.
Also known as wood sorrel.
Oxlis deppei.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Derby
English cow’s milk cheese made in Derbyshire, England. Popular Sage Derby is marbled green.
Also known as Derbyshire.

Derby pie
A Kentucky specialty, made with chocolate, pecans, bourbon, and Kahlua.

derma
Jewish starch food, consisting of Matzo meal mixed with beef suet, eggs and spices and formed into a
roll and poached. Originally derma was stuffed into a beef intestine. Today, parchment paper is used.
Derma is available frozen, ready to poach. It is a fatty, heavy starch dish for traditional Jews.
Also known as kishke.

dessert
The sweet last course in a meal.

devil's tongue root

Root vegetable, dried and ground into a flour to make noodles used in Japanese cooking, such as
sukiyaki. Also served raw in Zen cooking, this gray root is valued for its unique slippery texture,
consistency and subtle flavor.
Also known in Japanese cooking as konnyaku.

deviled
Food term for food seasoned with hot spices, usually mustard or cayenne pepper. The term was popular.
DEVILED DISHES:
Deviled Crab - crab meat in cream sauce, seasoned with cayenne pepper, served hot.
Deviled eggs - boiled eggs, split, the yolks removed, mashed, seasoned and put back in the egg white
halves.
Deviled ham - ground, canned ham product popular in England.
Deviled Roast beef Bones - once the old fashioned specialty of the Bull and Bear restaurant at The
Waldorf-Astoria Hotel in New York City. The cooked bones were covered with mustard, sprinkled with
bread crumbs and baked.

devil’s food cake

Cake made with dark chocolate, because the devil was considered black, and eating delicious chocolate
was considered sinful.

Devon Garland
English piquant tasting cow's milk cheese.

Devon pasty
English meat or vegetable filled pasty popular in Southern England in the region by the same name.
Similar to the Cornish pasty, the major difference is the way the crust is formed. In a Devon pasty, the
two sides of the crust are brought up to the center and crimped together at the top; in a Cornish pasty,
the crust is crimped on the curved side to from a turnover.

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Devonshire Cream
English very thick slightly soured cream, served with desserts. The milk is scalded and the cream layer
raising to the top is permitted to harden. It is then removed and molded. The Devonshire Cream is sold
in rounds or pots and can be considered a cheese.
Also called Clotted Cream.

dewberries
Berries that look like blackberries and have an odd nut like flavor. Found in Washington State.
Rubus caesius.

dextrin
Soluble carbohydrate formed from starch. It is the intermediate state between starch and sugar.

dextrose
Grape sugar, also called glucose, manufactured from grapes, other fruits and corn.

dhi
Gourd consumed as vegetable in India and the West Indies. Round or cucumber shaped. Used in stews
and curries.
Also known as doddy, dudhi, lokhi. It is also known as bottle gourd because it can be dried, scooped out
and used as a container.
Lagenaria siceraria.

diable, à la
French culinary term for deviled. A term which refers to a dish topped with mustard, herbs, and
breadcrumbs, and baked or broiled. There is also a spicy sauce with the same name.
See deviled.

diablotins
Little croutons spread with a spicy cheese mix, baked and served with clear soups.

diamanti
Italian dry pasta in elongated, diamond shape.

Diamond Jim Brady

Prolific eater, gourmand at the turn of the 20th century. It is believed that the idea of a surf and turf, a
combination of steak and lobster was created to satisfy him.

Diamond Back
Fresh water, or salt marsh turtle, also known as terrapin. The turtle was served in many fine restaurants,
but its popularity has faded on account of concern about the environment, and also because the turtle
had little taste in its own. There is a small, but legal market for these turtles. See terrapin.

diastase
Natural vegetable ferment, which causes the ripening of fruits by converting their starches into sugar.

Dieppe
French town famous for mussles. The term à la dieppoise is used for fish dishes cooked with mussles.

dietetics
The science of nutritional principles to the feeding of humans.

Digalves
Portuguese white wine grape.

Digby chickens
Old term for smoked herring from Digby, Nova Scotia.

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digester
Old term for pressure cooker.

digestives
Alcoholic beverages which stimulate appetite and help digestion. Also called bitters. See there.

dijonnaise
French term referring to dishes made with Dijon mustard. Dijon, the capital of Burgundy, is famous for
mustard.

dim sum
Chinese term which roughly translates as to choose what your heart likes most. Dim sum refers to a
luncheon or brunch meal at which a great variety of dishes are paraded around a restaurant on tea carts
by servers, and the customers select the items by sight instead from a printed menu.
The portions are small, and the customers are charged by the number of plates on the table.

Dimiat
Bulgarian white wine grape.

dill

Delicate feathery green annual herb. The greens and seeds are much used in Eastern and Northern
European cooking. It is best known in the US as a flavoring agent in Dill Pickles.
Anethum graveolens.
Picture courtesy of Melissa's Inc. (800) 588 1281

Dinant
Town in Belgium famous for a hard molded gingerbread cookie, called Couques de Dinant.
Also spelled Coques de Dinant.

dinner
The main meal of the day. The time of day when this meal is served varies by cultures. In the US, dinner
is served in the evening, because there is not enough time during the lunch break to go home and have
a substantial meal.
In some European countries, the midday meal is considered dinner. In southern Europe dinner is served
late in the evening.

Diospyros virginiana
Botanical name for an American variety of persimmon, known as the Virginian date.

dip
Cold sauce or condiment served which food that has been cut into convenient pieces so it can be
dipped. Dips should have should have enough texture to cling to the food without dripping. Dips are
primarily party foods.

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Diplomat
French culinary term implying something ornate and classy.

Diplomat pudding
Dessert made with Bavarian cream and apricot preserves.

Diplomat Sauce
French term for a white wine fish sauce, mixed with butter, Cognac, chopped truffles and bits of lobster

dirty rice
Louisiana specialty. Leftover rice, sauteed with onions, green peppers, celery, stock and boiled giblets.
The meat takes on a dirty appearance from being pan fried with the giblet residue.

Discovery
Apple variety with yellow skin with a red blush. The flesh is firm and white. Bland in flavor.

dishwasher cooking
Method of poaching a fish that is too large for a fish poacher.
The seasoned fish is wrapped and sealed in aluminum foil and placed on the top rack of the dishwasher.
It can be cooked by running the cycle without soap, or just the dry cycle. The method has not been
confirmed by a culinary authority.

dissolve
When a solid mixes completely with a liquid, such as salt or sugar.

distillation
Vaporizing a liquid by heat and cooling the vapors through until they become a liquid. It is a process
used by industry for many applications.
Beverage distillation is used for separating alcoholic from liquids. Alcohol evaporates at 173 degrees, the
captured cooled vapors are alcohol. The distillation process is quite complicated and involves various
steps.
Also called a run. See alembic still. See Cognac.

distilled vinegar
Vinegar, colorless and very strong because distillation removed some water and increased the
percentage of acetic acid. Distilled vinegars are often used in food processing.

distilled spirits
Broad term for any kind of alcoholic beverage containing more alcohol than can be obtained by natural
fermentation. Generally the alcohol content is at least 50 proof (25%).

distilled water
Water produced by distillation. Since minerals have been removed the water tastes flat.

ditali
Italian dry pasta in the shape of little tubes. Ditalini are used as soup garnish.

divinities
Old fashioned term for a type of fudge candies.

Dixie slaw
Cole slaw made in the Southern style, finely chopped with a sweet dressing. Also known as dog slaw
when it is used as a hot dog relish.

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Dobos Torte/Dobos Schnitten
Viennese cake of Hungarian origin. It is a sponge layer cake consisting of 5 to 7 thin layers, filled with a
chocolate butter cream. The top layer is always covered with caramel sugar.
The cake is named after Joseph Dobos, 1847 to 1924 famous 19th century Hungarian chef and owner of
a fine food store in Budapest. He created the Torte in 1887.

doces conventuais
Portuguese. Literally "convent sweets", they are desserts which were traditionally made by nuns. The
story goes that the nuns traditionally made sweets with the excess sugar that the kings donated to the
convents. The nus kept the art of convection making alive after the Arabs were driven from Spain.
Barrigas de freira are sweets literally translated "nuns' bellies".
dock
The meat on animal tails after the hair has been removed.

docks
Edible wild green with long tap roots.
There are two basic varieties:
Rumex obtusifolius - bitter docks
Rumex acelosa - sour docks.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Dods, Mrs. Meg

Scottish/English cookbook author who published The Cook and Housewife’s Manual in 1826. The real
author could have been a Mrs. C. J. Johnstone.

dog whelk
Shellfish in the family Nassidae, it furnished the purple color used by Roman Emperors.

dogfish
Ocean gelatinous food fish in the shark family. See grayfish.
Also known as sand shark.

doggie-bag
Containers provided by restaurants to take home leftover food. It is advisable to tell the server when the
food is not meant to be fed to a dog, because some over-eager servers have been known to scrape
plates from other customers to fill the bag.

Dogs for food

Dogs are considered a delicacy in China and readily available at the market in Yunnan province. Dogs
were also eaten by the original inhabitants of Hawaii.
Sold as special beef in Hong Kong.

Doisy - Daëne
Famous sweet wine from the Barsac area of France. The Château Doisy - Daëne also produces an
excellent dry white wine.

Dolcelatte
Italian mild, soft, creamy blue cheese.

dolci
Italian term for sweets.

Dôle de Sion
Swiss red wine made from the Dôle grapes in the Swiss Canton Sion.

dolma

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Turkish term for stuffed. Dolmatas are Greek stuffed wine leaves with rice, mutton and flavored with
mint.

dolphin fish
Ocean food fish harvested from Hawaii to the Mediterranean. The fish has no connection with the
mammal dolphin.
Also known as mahi mahi, see there, dorade, see there, lampuka.

Dom Pérignon
French monk who discovered the process of making a wine sparkle and created the champagne industry.
See champagne.

Doppelrahmfrischkäse
German double cream cheese.

Doradillo
Australian white wine grape variety.

dorado
Ocean food fish in the dolphin family caught off the coast of Barbados.

Dordogne
River and department in Southwestern France. The river flows into the tidal estuary of the Gironde in the
Bordeaux region.
Dordogne wines are not as famous as Bordeaux wines.

Dornfelder
German relatively new red wine grape variety.

Dorset
English cheese, made the first time over 200 years ago in the county Dorset. The cheese is a hard, blue
veined cheese. Also known as Dorset Blue, Blue Vinny and Blue Veiny.

dosa/dosai
Indian rice and split-pea flour pancake.

dosage
Sugar and wine mixture added to sparkling wines to adjust the flavor. It is added when the frozen yeast
is expelled.

double boiler
Cooking devise consisting of two sauce pots, fitting tightly on top of each other. The lower pot is filled
with water and heated, and food is cooked in the top pan, without being exposed to direct heat.

Double Coconut
Rare palm, native to the Seychelles. It grows the largest and heaviest seed, a "Siamese twin" coconut
weighing 25 lb to 35 lb.
Also known as coco de mer.
Lodoicea Maldivica.

Double Gloucester
English semi-hard cow’s milk cheese colored yellow with anatto. See there.

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double magnum
Large wine bottle containing 3 liters, or 4 standard size bottles.

Doublemint
A brand of chewing gum produced by The Wrigley Company.

dough ball
Fried bread dough, also known as Baptist cake, fried bread, huffle duffle, morning glory and spider bread.
It is a simple doughnut.

Doughnut machine.
Machine that makes doughnuts with a baking powder batter. The original doughnut machine was
invented by Adolph Levitt, refugee from Russia, who operated a doughnut store in Harlem, New York City
in the 1920's. The machine was a sensation, because it was always placed where the public could see it.
It became a marketing tool and a sensation. Adolph Levitt became a millionaire in the 1930's, selling
doughnuts retail and wholesale. The Krispy Kreme Doughnut Corporation adopted the idea.

Doughnut Peach.
White peach shaped like a doughnut.

doughnut(s)/donut(s).
Fried dessert, so named because the original doughnut was shaped like a nut. The circular shape was
later adopted to allow the cake to float flat in the fat so that it could be flipped over easily for quick, even
cooking. It is made either with a yeast dough or with a baking powder dough. The yeast doughnuts are
considered more authentic.
Cruller is a popular New York elongated doughnut.
Longjohns is also a long, straight doughnut.
The yeast doughnuts originated probably with German settlers. German names are: Berliner
Pfannkuchen, Silvesterkrapfen, Bismarck, Fastnachtskuchen, Fastnachtsküchlein. The Austrians just
say Krapfen. Other sources trace doughnuts to the Dutch fried cakes called Oile Koecken.
The nick name “doughboy” for soldiers goes back to the Civil War, when cavalry soldiers called infantry
soldiers doughboys, because their uniform bottoms resembled dumplings. An other story traces links the
name with the habit of using flour to brighten the white uniform belts.
There are many stories about the whole in the center. Basically it has a practical reason, because the
doughnuts will bake faster and more evenly when there is a center whole. The cut out dough pieces are
sold as doughnut holes.
Doughnuts became popular during the World War !, when women volunteers brought them to the
trenches in France. During World War II, Red Cross volunteers, called Doughnut Dollies. continued to
supply the troops with doughnuts.
During depression, doughnuts became a rather inexpensive snack, especially when machines were
invented to make them automatically. Dunking doughnuts into coffee was considered an acceptable way
to eat them.
Also known as fried cakes (in the North Central US) or sinkers.

Dover sole
Flat food fish harvested in the North Sea. It is considered better than sole harvested on the Atlantic and
Pacific coast. The fish is available fresh and frozen in the US, and is a very expensive delicacy. It is
frequently imported from Holland, although the name Dover, a city in England suggests otherwise.
Small sole is called Dover slips.

dowitcher
Seashore bird found along the Pacific coast from Alaska to Peru. The bird is hunted for meat.
Limnodromus griseus.

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Dr. Cade
Inventor of Gatorade, a non alcoholic thirst quenching beverage, as well as a newer high protein drink
Go! and TQ II (Thirst Quencher II).

Dr. Hogg Muscat

New Zealand white wine grape variety.

Dr. Brown's Cel-Ray Tonic

Celery seed flavored carbonated beverage popular with the Jewish population in New York.

dragée
French term for sugar coated morsels, such as almonds.

dragon well tea

Tea of the Hangzhou region of China.

Dragon Boat Festival

Chinese festival celebrated in Singapore. As legend has it, the esteemed ancient poet, Qu Yuan,
drowned himself as a protest against corruption. Fishermen kept fish from devouring his body by
thrashing the waters with their oars and throwing rice dumplings into the water. Thus, along with a festive
regatta, glutinous rice dumplings are eaten.

dragon's eye
Another name for the longan. See there. The name comes from the appearance of the fruit when it is
cut open to expose the large dark, staring pit.

Dragon's Eye
Chinese wine grape which is a variety of the Hamburg Muscat, used in making China's first European
style table wine, Dynasty.

Drake's Devil Dogs

Brand name for a popular low in cholesterol sweet snack.

Drambuie
Scotch whisky based liqueur, flavored with herbs, spices and honey. The recipe originated with Prince
Charles Edward Stuart, called Bonnie Prince Charlie. Scottish legend has it that, after rebels were
defeated at the battle of Culloden Moor, a friend of the Prince, MacKinnon of Stratford, saved the Prince
and helped him escape to France. In gratitude, the Prince gave MacKinnon his treasured personal
recipe. The MacKinnon descendants still produce the liqueur today. Its name in Gaelic means drink that
satisfies.
Lochan Ora is a similar liqueur made from Chivas Regal brand Scotch.

drawn butter
Melted, and then clarified butter. Some experts claim that the butter should just be melted, and not
clarified. Served with poached seafood, especially lobsters and clams.

Drei-Männer-Wein
German. Literally translated three-man wine. A humorous German term referring to a wine so difficult to
drink that it takes 3 men, 2 men to hold him down, and the 3rd will drink it.

Dresden dressing
Cold sauce made with boiled chopped eggs, onions, pickles and mustard, served with boiled or roasted
meats.

dress, to
The process of shaping food. The term is often applied when birds are tied with string the retain their
shape during the cooking process, and when food is shaped with a pastry bag.

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dressing, noun
Term used for a liquid seasoning for salads or for a garnish/stuffing. Popular salad dressings are Green
Goddess, Ranch, Russian, Blue cheese, Roquefort and French.

dressing, verb
To add something to food such as dress a plate with garnishes or a salad with dressing.

dried bean curds

See yuba.

dried beef
Ancient method of salting and then drying beef.
See Chipped Beef, Bünderfleisch and Bresola.

dried fish
Ancient method of preserving fish, many varieties are dried. The best known are dried cod called
bacalao, dried smelts called Bombay Duck, and dried shark fins.
There are many other varieties.

dried fruit
Fruits preserved by drying. The fruits must have a rather low moisture content. The most popular dried
fruit in the US during colonial times were apples. The fruit was abundant, was easy to dry, and provided
important nutrition during the winter.
Today fruit is often suplphured to retain color and to improve keeping qualities.
IMPORTANT DRIED FRUITS:
Apple slices or rings
Apricots
Bananas
Currants
Dates, pitted or whole
Figs whole or on wreaths
Mango slices
Nectarines
Peaches
Pear halves
Prunes
Raisins
Sultanas
Today raisins are used as snack and in baking. Prunes are stewed and served for breakfast.

dried shrimp
Indispensable condiment in South Asian cooking, available whole in many siizes, or as powder.

dried vegetables
Old fashioned, but once important method of preserving vegetables.

dripping
The fat and juices collecting when meat is roasted. They are the basic ingredient of gravy.

drisheen
Irish blood sausage made with blood mixed with cream, bread and spices, eaten hot.

drop scones
Irish term for pancakes. Also known as Scotch pancakes.

drum, drumfish

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Fish in the porgy family, found along the East Coast from temperate to tropical waters.
The fish makes a drum-like sound, but is also called croaker for the same reason.
Also known as sheepshead.

drumstick
The lower leg without the thigh of a chicken or any other domesticated bird. It is a popular item for
barbecues and for frying.

drumstick tree
Small tree native to India. Unripe seed pods are known as winged bean.
Also known as pudding-pipe tree, Canafistula.
Cassia fistula.

drumstick
Indian bean with minute seeds. The young shoots are succulent when first picked, but become tough
when picked later.
The roots, like other plants in the Moringa family, can be grated and have a peppery flavor similar to
horseradish.
Moringa oleifera.

drunken chicken
Chinese chicken marinated in shao-hsing wine.

drunken crabs
Chinese crabs, steamed after being marinated in wine. See also hairy crabs.

drunken shrimp
Chinese shrimp marinated in rice wine. A specialty of Shanghai.

drupe/drupe fruit(s)
Generic name for stone fruits, that is, those with a single pit.

dry cheese
Generic term for very hard cheese , called Speerkäse or Trockenkäse in German.

dry ice™
Trade mark of solidified carbon dioxide gas. Dry ice is available in blocks or chunks, and is extremely
cold. It will pass from solid to gas at -78.5 C. Wrapping dry ice in paper will slow evaporation.
Dry ice is used in shipping refrigerated foods.

Dry Jack
California cheese. The aged version of the moist Monterey Jack. Dry jack is a low-salt, hard, cheese,
aged 7 to 10 months, with a nutty flavor. Extra-dry jack is aged 2 years for more intense flavor and is
similar to Parmesan.

du jour
French term meaning “of the day” or daily special. It was often used in connection with soups, because
soups changed daily on many menus. To avoid printing menus every day, the soup was listed as du
jour.

Dubarry/du Barry
Jeanna Bécu du Barry, called Dubarry, lover of French King Louis XV. In French cooking, dishes
containing cauliflower were often named after her.

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Dublin Bay prawns
Small crustacean resembling lobster. Also known as scampi in Italy.

DuBoeuf, Georges
One of the foremost negociants/producers of Beaujolais, Burgundy, France. See Burgundy.

Dubonnet™
Wine-based aperitif sweet and viscous wine fortified with brandy to 19% alcohol. Dubonnet is available
in Blanc (white) and Rouge (red) versions.
White Dubonnet has a nutty herbal flavor and is usually served on-the-rocks or with club soda. Red
Dubonnet has a nutty, fruity taste and is usually served with soda, ginger ale, or on-the-rocks.

Duchesse potatoes
Mashed potatoes, mixed with egg yolks, shaped and baked. The preparation is less popular than years
ago.

duck, domesticated
Water fowl domesticated for meat, and much less for eggs, and raised in may countries. In the US the
Peking duck, introduced from China in 1872 is the most popular. species. The production was centered in
Long Island, New York, but has also spread to other parts of the country because land on Long Island
became too expensive to use as farmland. Vineyards are also competing for land. Long Island Duck has
become a standard menu term, even if the ducks were not raised on Long Island.
The term duckling is used for birds up to eight weeks old. After that the term duck should be used.
female birds are called duck, males are called drakes.
DUCK TYPES:
Aylesbury Duck - was a famous English breed. It is no longer bred, although the name is still
used incorrectly.
Barbary - breed popular in France descended from Muscovy stock, a wild duck.
Gressingham - brand name of a small English bred duck.
Moulard - cross of female Peking and male Muscovy raised for foie gras. See there.
Muscovy - small and gamy, originally from South America
Nantaise - famous traditional French breed.
Rouennaise duck - named for a city in Normandy, France. It is a popular duckling and one method was to
served the duck with a sauce thickened by duck blood. See canard à la presse.
Wisconsin - basically the same as the Long Island duck.
Most ducks come to the American market while they are still ducklings, that is at seven weeks of age.
Ducks are fatty, but more than half of the fat is located just under the skin. By careful roasting and then
crisping the skin much fat can be drained off.
The term Maigrets has popped up on menus for duckling breasts served medium rare.
The Four Seasons Restaurant in Manhattan is famous for roast duck. Only fresh, large ducks are used,
and for two diners carved in the dining room.
Caneton is the French menu term for young duckling. Ente in German, anitra in Italian, pato in Spanish.

duck's blood rice

Type of red sticky rice found in the area of Hangzhou/China. It is served steamed and often used in
desserts.

duck eggs
Duck eggs that are frequently infected with salmonella bacteria and should always be hard boiled, or
preserved by the Chinese methods.

duck presse
See canard à la presse.

ducks, wild
Popular game birds hunted for their meat, which is dark and flavorful.
IMPORTANT VARIETIES ARE:

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Canvasback -the most famous named for its striped plumage.
Mallard - colored plumage and the ancestor for domestic ducks not of the Peking breed.
Pintail - widely hunted for food.
Redhead - smaller than Canvasback.
Ruddy -smaller than redhead.
Teal - among the smallest wild ducks found in Europe, North America and Asia.
Widgeon - fresh water duck.
Wood duck - very colorful birds once extensively hunted and almost extinct.
Wild ducklings should be roasted medium rare. They should be bled before cooking.

Ducru-Beaucaillou, Château
French Bordeaux wine from the commune of St.-Julien. The name comes from the original owner, M.
Ducru and the French words for pretty pebble, beau caillou, referring to the gravelly soil of the area. The
wine improved greatly in the 1960's.

dudi
Gourd/squash with pale green skin.
Also known as bottle gourd, doohi, lokhi, woolo gwa.

Duero
River in northern Spain which flows through Portugal to find its outlet in the Atlantic at the city of Porto.
Known for its wine growing regions, Ribera del Duero in Spain and the Duoro Valley in Portugal.

duff
Australian steamed flour pudding, usually containing raisins and currants. The name originated in
northern England, where duff was the word for dough.

dugh
Persian/Iranian beverage of yoghurt, whey and water.

Dugléré
The name of the maître d’hôtel of the Parisian Restaurant Café Anglaise. The became a French menu
term in connection with a fish dish..

Duhart Milon Rothschild

Famous red Bordeaux wine from Paulliac.

duku
Singaporean golf ball-sized fruit with a golden brown skin. Harvested in August and September. Its
delicious flavor has a hint of grapefruit.

dulce
Spanish word for sweet, used as a generic words for sweets.
The term is used in wine making for additives to make the wines sweeter, such as grape juice or sun
dried grapes.

dulce de leche
Hispanic dessert consisting of milk and sugar slowly boiled until the mixture is thick, coffee colored and
spreadable. It is a dessert known in many cultures under different names, such as eishta in Arabic and
kaymak in Turkish.
The dish can easily be made with sweetened condensed milk, still in the can, carefully boiled in water
until the sugar caramelizes. A hole must be punctured to let the steam escape.

dulse
Edible seaweed, harvested in the North Atlantic and Pacific Northwest. Purplish-red in color, best
harvested in spring. Usually sold dried. It was once eaten as a snack in New England and Western
Europe.

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Dulse can be eaten raw, dried or rehydrated, in salads or mixed into cream cheese spreads. It cooks fast
and can be stir-fried or added to soups. It can be batter coated and deep fried. Eaten in Northern Ireland.
Also called Neptune's girdle, dillisk, goémon.
Rhodymenia palmata

dumpling(s)
Steamed or boiled starch balls, normally round. Dumplings are often filled with meat, vegetables, fruits
and cheese. The dough can be made with a variety of flours, but also with potatoes. They are found in
many cultures.
TYPES OF DUMPLINGS INCLUDE:
Gnocchi - Italian potato dumplings. In addition to potato gnocchi there are also completely different
gnocchi made. See gnocchi.
Knoedel (Knödel) - Austrian bread dumplings.
Kloesse (Klösse) - German bread or potato dumplings.
Pelmeni - Russian flour dumplings
Siu mai - Chinese steamed filled flour dumplings.
In Austria and Bohemia dumplings are also considered a hot dessert, although less popular today
because they are filling.
SWEET DUMPLINGS FAMOUS IN AUSTRIA:
Germ Knödel are made with a steamed yeast dough, sprinkled with sugar and brown butter.
Marillenknödel are made with potato dough and filled with an apricot.
Topfenknödel are made with cottage cheese and semolina sprinkled with sugar
Zwetschenknödel are potato dumplings filled with large Italian plums.

Dungeness Crab.
Named for the Dungeness spit of land and town on Washington’s State Olympic Peninsula, the longest
natural sand pit in North America.
The crabs are harvested in the Pacific Northwest from northern California to Alaska and typically
weighs 1¾ to 3 ½ pounds. The yield of picked meat is about four onzes per pound. Dungeness Crabs
are larger than the Blue Crab of the Atlantic and Gulf of Mexico.
Crabs were the first shellfish commercially harvested on the Pacific coast. The Indians had developed
trapping methods and caught live crabs in crab pots baited with squid or fish. The traps have a small
opening at one end to allow the smaller females and undersized males to escape. Law prohibits the
catching female crabs to guarantee propagation. Only hard shelled males measuring at least 6 1/4
across the back may be caught.
The fine textured snow white meat has a delicate flavor similar to that of the Mediterranean granceola
crab.
The harvest is between November and July, before the crabs molt. Unlike Atlantic Blue Crabs, catching
Dungeness during their molting season is prohibited. It would be a waste, because the crabs are not at
their tastiest and they absorb a lot of water at this time.
Also known as Pacific or White Crab.
Cancer magister.

Dunlop
Scottish cheese resembling cheddar. It was once considered the national cheese of Scotland.

Dunmow Flitch
English annual award going back to at least 1445 to married couples who claim that they never quarreled
or wished to be single since their wedding.
The flitch is a side of bacon, the award ceremony takes place in the town Dunmow with much ceremony
and fun.

Dunsyre Blue
Scottish semi-hard cow’s milk blue cheese.

Dupreccio
Italian/Tuscan wine grape.

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Duras
French red wine grape variety of local interest in the Tarn Department.

Durella
Italian wine grape used to produce the local sparkling wine in Soave. It produces a full flavored wine,
though not especially elegant.

Durham
English cattle breed which became the Shorthorn in the US.

Durian
Fruit native to the Malayan peninsula. The fruit grows on trees of the hibiscus family, and falls off when
ripe, sometimes as far away as 100 feet. It is usually undamaged because of its tough skin.
Known as the king of fruit to Asians; it is about the size of a football and very thick skinned with a mass
of sharp spikes. Inside, six large seeds are covered by creamy gold flesh with the texture of silky custard.
It has a rich flavor, but a strong, permeating and offensive stench which makes the fruit infamous as well
as famous. It is forbidden to take the fruit on the subway in Singapore or on the plane of the
Singaporean Airways. Frozen durian are less odoriferous and are exported.
Despite the smell the durian has the reputation of being an aphrodisiac and the saying in Malay is when
durian come down, the sarongs are soon to follow.
The seeds can be roasted, and the unripe fruit can be used as vegetable.
Also known as civet cat fruit.
Durio zibethinus.

Durif
California red wine grape variety, the synonym of the widely known Petit Sirah. It is not related to the
Petit Syrah grape of the Rhône Valley in France.
A little known wine grape. Some is grown by California's Santa Cruz Mountain Vineyards.

Dürkheim (Durkheim)
Largest wine producing township in Germany, also known for mineral springs.

durra
Sorghum variety. See there.
Also known as doura, dourah, Indian millet, Guinea corn.

durum flour
Hard wheat flour made from durum wheat. It is prized for making pasta, bread and pizza.

durum wheat
Variety of hard wheat which is rich in protein.
Also kown as winter wheat.
Triticum durum.

dusky grouse
North American game bird. Dendragapus obscurus.
Düsseldorf
German city, the administrative center of the industrial Ruhr valley. It’s culinary fame is based on a
spicy, yellow mustard.

dust
Term used for very small tea leaves. See tea.

Dusty Miller.
Ice cream sundae consisting of vanilla ice cream, chocolate sauce, and powdered malt.

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Dutch courage
Slang term for gin. It originated in the early 19th century, and the term was used for Holland gin
imported into England. See gin.

Dutch cheese
Another name for cottage cheese.

Dutch oven
Large iron kettle with lid for slow cooking, originally a thick 3 legged skillet with a lid, also known as a
spider. The major cooking utensil of Americans in pioneer times. Dutch oven is now a plain large, lidded
cooking pot.

Dutchess
New York State hybrid white wine grape variety.

duxelles
French food component consisting of chopped mushrooms cooked with ham (optional), shallots, white
wine and a little flour. It should be paste like in consistency. Named for the Marquis d'Uxelles. His chef
was La Varenne.
The proper French spelling is d’uxelles.

dwarf basil
Similar to lime basil. See there.

Dynasty
Brand name for the Chinese wine, the first European style table wine made in China in this century. It is
produced for export under the aegis of the French firm of Remy Martin at a winery established in 1980,
about 100 miles southeast of Beijing.
The wine is made from a Chinese version of the German Hamburg Muscat grape, called Dragon's Eye.
The wine is white and semi dry. Its taste is acceptable, though not complex. Most of it is exported to the
US.

Earl Grey Tea

Famous tea named for Charles Grey, a British diplomat and a Prime Minister from 1830-37. The main
flavoring is oil of bergamot.

earth almond
Rhizomes, nuts from a plant native to Africa. Usually sold dried, and can be eaten raw like must nuts.
Also called Tigernut or chufa.
Cyperus esculentus.

earth nuts
Nickname for peanuts.

earthenware
Dishes and cooking utensils made of clay, often glazed.

East-meets-West
In the 1970's and '80's, increased interest in Asian cuisines among Americans led to East-West cuisine,
using Oriental techniques, flavorings or ingredients with standard American recipes.

Easter food
Easter is traditionally celebrated with food, some rich and indulgent because the Lenten fast is over. It is
also the season of the first fresh food after winter.
The most traditional food is eggs, considered emblem of fertility. Eggs were scares during the winter
and became more available around Easter.
EASTER SPECIALTIES INCLUDE:

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Eggs - boiled hard and dyed red symbolize life
Jelly beans - egg shaped colorful candies
Egg shaped cakes
Hot cross buns - Irish yeast buns
roast lamb or kid - universally served in many countries
torta pasqualina - spinach cheese and egg pie from Italy
cassata Siciliana - chilled ricotta cheese dessert.
lambropsomo - Greek Easter bread
ham or suckling pig - popular in Russia and in the US
kulich - Russian sweet bread
paskha/ pashka - Polish cheese dessert

Easter egg dyes

New Jersey druggist William M. Townley gets credit for selling the first measures packages of dye.

eau de cologne mint

Mint variety with pleasant orange perfume. It can be used in drinks and in salads.
Mentha citrata.

eau de feu
See Armagnac.

eau-de-vie
French generic term for a distillate of grape wine or fermented mash of other fruits, such as apples,
cherries, pears, plums, raspberries, strawberries. Literally translated water of life. The beverage is
colorless and named after the substance it is distilled from, or a region where it is manufactured. Nearly
every province in France makes some sort of eau-de-vie. Some of the finest are the fruit brandies of
Alsace. The plural is eaux-de-vie. See distillation.

eau-de-vie still
See alembic still

Eau d'Arquebuse
French liqueur, which was sold as as medicine. It is no longer available.

eau glacée
French term for ice water.

eau minérale
French term for mineral water.

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eau sucrée
French term for sugar water. Sugar water was given by Creole mothers to their young children at bedtime
to make them sleep, and supposedly help digestion.

Ebbelwei/Ebbelwoi
German dialect term for apple cider from the province of Franconia. The apple wine or cider is popular
in Frankfurt, where it is a specialty of certain taverns. Apfelwein is the correct German word.

Eccles cakes
English puff pastry cakes created over 300 years ago by the Bradburn bakery in Eccles in Lancashire to
celebrate a church holiday.
The cakes are available throughout England.

Ecclesiasticus
Book written about 180 B.C. in which is written ”Wine drunk with moderation is the joy of the soul and
heart”.

échalote
French name for shallot. See there.

echaudé
Ancient French pastry made by poaching first in water and then drying it in the oven.
Bagels and Pretzels are also boiled first, and then baked.

Échézeaux
Famous Burgundy red wine cultivated in the vineyard of the same name.

echinacea
Hardy, perennial long lived medicinal wildflower, better known as Purple Coneflower.
Echinacea purpurea.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

echium
Annual plant with medicinal value.
Echium vulgare.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

echinoderm
Marine animals with a spiny skeleton and radial body such as sea urchin and sea cucumber.????

éclair/eclair
French pastry item made of puff paste (cream puff paste). The name means lightning, and makes
reference to the finger shape. Éclairs are normally filled with pastry cream and glazed, or with ice cream
and served with a sauce. Éclairs were a popular staple in many restaurants and pastry shops, but are
less popular now.
Tiny éclairs filled with fish or meat mousse can be served as appetizer.

écrevisse
French word for crayfish.

écuyer tranchant
Ceremonial meat carver at the French court. It was a position of high prestige and was reserved for
nobility

écuyer de cuisine

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Ancient French term to describe a gentleman cook.

Edam
Town in Holland after which a semi-soft to firm cheese is named. The cheese is creamy pale yellow with
a mild, nut-like flavor. Edam cheese is always ball shaped, although smaller cheeses might be flattened
on the top. For marketing purposes, Edam cheese is covered with red wax. Higher in butterfat than
Gouda, also a Dutch cheese.

edamame

Soybean in the pod eaten as snack in Japan, very nutritious.

Also known as beer bean, mao du.

eddo
Starchy tuber related to taro. The eddo is roundish in shape and generally smaller than dasheen. The
classic ingredient in the West Indian pepperpot stew.
Colocassia esculenta var. antiquorum.

Edelfäule
German wine term for noble rot, called botrytis cinera. See there.

Edelpilz
German cheese maker’s term for beneficial fungus. Also known as Pilzkäse.

Edelweiss
German term for an endangered Alpine flower, and also the name for an Italian cordial.
Leontopodium alpinum.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Edelzwicker
Alsatian wine term for high quality blended local wine.

edible flowers
Flowers have been used in cooking since antiquity, but mostly as tea or as flavoring agent, such as rose
petals in rose water. Violets and rose petals are also candied and used dessert decorations. Some
flowers can be fried, such as elder blossoms, and others stuffed such as squash blossoms. Chefs have
found other uses to delight the eyes, nose, and palate.
Most edible flowers are eaten raw in salads or as a garnish. Most have a mild flavor. In many cases,
flowers do not taste good and are added strictly for esthetic reasons.. During the 1980's, many young
chefs used flowers indiscriminately as garnish, a practice for which few customers are willing to pay for
any longer.
Flowers used for human consumption must be totally free of pesticides. Basically only the petals can be
used such.
CONSIDERED EDIBLE:
Apple blossoms
Borage
Calendula
Chrysanthemums
Day Lily
Geraniums
Lavender
Nasturtium both flowers and leaves
Pansy
Pot Marigold
Roses

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Squash blossoms
Tulips
Violets
Wanda orchids.
EDIBLE HERB FLOWERS INCLUDE
Anise
Arugula
Basil buds
Borage
Chives
Cilantro
Dill
Hyssop
Marjoram
Oregano
Pansies
Rosemary
Sage
Savory
Thyme.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plants mentioned.
Flowers should be harvested as close to serving time as possible.

EDTA
Additive used in food processing to prevent rancidity.

Eduri
Pear-shaped variety of avocado with a bumpy, shiny dark green skin and yellow to light green flesh.
Grown in many countries and available in the Northern Hemisphere from April to September

eel
Food fish which spawns in the ocean and travels to fresh water. Some species spawn also in fresh
water. It is a long, snakelike, fatty fish with dark meat. Eel is harvested in many countries, especially in
Holland, Belgium, the northern part of Germany and Scandinavia. Most eel is smoked. The fish is fatty
and has not become popular in the US.
American eels spawn in the Sargossa Sea. The larvae drifts in the ocean until they become transparent,
called glass eels. They ascend rivers such as the James and Potomac. American eels are exported to
Europe.
Eels are very popular in Japan, especially in the northern areas. They are thought to foster virility. Many
Japanese also believe that eels improve eyesight. Japanese eels take longer to mature than those from
other places, but they are more flavorful.
Eel is also popular in Belgium, especially in Antwerp and Brussels.
In Spain, baby eels, not much larger than minnows, are a Spring specialty. They are normally fried
whole.
Jellied eels are an English specialty.
Conger eel a large ocean species.
Moray eels are tropical salt water species.
Anguille in French, Aal in German, anguila in Spanish, anguilla in Italian.

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Eel restaurants, Japanese
Eel restaurants are popular in Japan and are called unagivasan.

Eelpout
Deep dwelling fresh water fish, relative to the cod. Roughly tubular in shape, elongated body. The rather
ugly fish, harvested in cold Northern Minnesota lakes is generally not eaten on account of its
appearance, but is perfectly edible.
Also known as burbot, lota lota in French.
Zoarces viviparus.

effervescence
Gas moving upwards in tiny bubbles in liquids, especially in sparkling wines, soft drinks and mineral
waters.

Eger
Hungarian wine city north of Budapest famous for red wines. The Egri Bikavér is famous for its full body
and deep red color. Bikavér means steer blood.

Eggs
One of the most versatile foods since the beginning of civilization. The composition of average eggs is
12% shell, 58% albumen (white) and 30% yolk. The yolk contains fat. There is also an airspace, which
expands as the eggs get older. The shell is porous and will absorb flavors and the salmonella bacteria.
There is concern that undercooked yolks could be harmful, but most people still eat fried eggs with a soft
yolk.
Food service uses pasteurized eggs in baking and for scrambled eggs and omelette preparation.
Bakeries use frozen eggs in 30 lb cans. Dried eggs are used to a smaller extent.
The eggs overwhelmingly used are chicken eggs, to a much smaller amount the eggs of duck, geese,
quail and other birds.
Freshness, grade and size are the important considerations when using shell eggs. Eggs are graded by
the USDA or by the states. The grades are AA, A, B and C. Almost all food service facilities use grade A
eggs. Eggs are marketed by the dozen. One full case of eggs contains 30 dozen.
SIZES AND MINIMUM WEIGHTS OF FRESH EGGS ARE:
Jumbo 30 oz (840 g)
Extra large 27 oz (756 g)
Large 24 oz (672 g)
Medium 21 oz (590 g)
Small 18 oz (504 g)
Pee Wee 15 oz (420 g)
Bantam eggs are from a special breed of chicken and have colorful shells.

egg bread
Egg breads are rich in eggs and usually yellowish is color. It includes such breads as challah and
spoonbread.

eggs, Chinese preserved

Duck and chicken eggs are preserved by pickling. There are two basic varieties, eggs that will stay
edible a few weeks, and eggs that will stay edible almost indefinitely, also called thousand year eggs.
Eggs preserved temporarily are pickled in strong brine, and than coated with a mixture of earth, salt and
chaff. The yolks will become almost solid in a few weeks.
Egg preserved for a longer time are pickled with salt brine, lime, lye and tea leaves, and coated after a
few months with clay and chaff. The yolk will become brownish green, and the white solidified.
The methods were developed for preservation and ease of shipping.
These eggs are known as 100 year old eggs.

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eggs, salted Chinese
Preserved duck eggs pickled in charcoal brine and covered with wood ash. The yolk solidifies, and the
white stays clear and watery.
Also known as haam daan.

egg cooker
Electric appliance to boil whole eggs to the desired degree of doneness. Egg cookers have been used in
commercial kitchens serving breakfast since the turn of the century. They consist of a water bath, and
small baskets for the individual eggs, which could be immersed in boiling water. A timing mechanism
would lift the baskets from the water. The water bath was originally heated by steam, and the timers
were wind up spring operated. Modern egg boilers are heated by electricity and the timing mechanism is
also electric.

egg cream
New York City old-fashioned soda fountain treat made of milk, seltzer, and Fox's U-Bet chocolate syrup,
but traditionally without cream (only milk) and without egg.

egg dishes, various

Eggs were considered healthy and wholesome and egg dishes were popular luncheon entrees on
restaurant menus. The French cuisine invented hundreds different egg dishes with fancy names and
containing every possible ingredient ranging from oysters to jelly. Egg dishes are profitable because the
basic food cost is low.
Today eggs have been assigned only to the breakfast menu.
Eggs Basin Street - brunch specialty at Commander's Palace Hotel in New Orleans. Poached eggs on
rice fritters with red beans.
Eggs Benedict - poached eggs on top of grilled Canadian bacon placed on toasted English muffins,
covered with Hollandaise Sauce. Elegant restaurants added a thin slice of truffle for garnish. The dish
does not make much sense on account of the high cholesterol content, but is still popular on bruncheon
buffets. It is said to have been developed to cure the hangover of Dr. Samuel Benedict. Eggs Benedict
are an American invention and have nothing to do with classical cuisine. The origin of the dish is
attributed to both the Delmonico Restaurant in New York City and The Waldorf-Astoria Hotel. Eggs
Benedict in French cuisine are poached eggs with creamed cod or smoked cod.
Eggs Sardou - a New Orleans specialty. Poached eggs, on artichoke bottoms and anchovy fillets, topped
with Hollandaise Sauce. Invented by chef Antoine Alciatore, owner of Antoine's. Antoine named the dish
for the French playwright Victorian Sardou, who wrote "Tosca", the play on which Puccini's opera was
based, and who traveled to New Orleans.
Oeufs en cocotte -the French term for eggs poached in small china dishes, often with a garnish of meat
or shell fish, and served with a small amount of sauce.
Shirred eggs - American term for eggs baked in a shallow ceramic dish. Shirred eggs are often
garnished with breakfast meat or vegetables.

Egg, dying for Easter

The Pennsylvania Dutch and Ukrainian settlers are credited with bringing the tradition to the USA.

egg foo young

Chinese-American dish consisting of scrambled eggs and stir-fried vegetables.

egg hoppers
Sri Lanka/Ceylon pancakes made with coconut milk and topped with fried eggs.

egg mushrooms
Other name for chanterelle. See there.

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egg nog
Rich beverage made with egg yolks, sugar, spices, distilled alcohol such as white rum or whiskey, and
heavy cream. Some recipes call for whipped egg whites to be incorporated before service. It is a
traditional Christmas beverage.
Egg nog, without alcohol, is commercially available, pasteurized and ready for use.

eggs, religious meaning.

Eggs are part of both the Easter and Passover Seder traditions. For Christians the egg symbolizes life.
To the Jews, a hard-boiled egg, with its oval shape, symbolizes the life cycle.

egg roll(s)
Popular Chinese-American dish developed by Cantonese chefs for American tastes. Wonton dough
wrapper filled with bean sprouts, meat or seafood and deep fried.
The concept of wrapping ingredients around a dough wrapper if found in many Asian countries, including
China. In Indonesia they are known as Lumpia.
Egg rolls are still popular, especially as finger food for receptions.
For egg roll skins see wonton skins.

Eggs substitutes
Available are commercial products, made with egg whites and additives, which are cholesterol free.
Products can be used for omelette and scrambled eggs.

eggs, test for freshness

Old eggs will float in water because some liquid has evaporated through the porous shell and the egg
bubble in the egg is larger than in a fresh egg.

egg test whether an egg is raw or hard boiled

Spin egg on flat surface. If it spins easily, it is boiled, raw eggs will spin wobbly.

Egg trivia
Egghead - intellectual, often with a dash of pretension
Egg on one’s face - embarrassment in public
Egg on - encourage persons to continue with what they are doing.
Nest egg - savings. Originally, an egg was left in the nest to induce the hen to lay more eggs.

egg whites
The albumen in eggs, a white liquid. It will turn solid white when cooked. When beating or whipping egg
whites, there must be no trace of yolk or fat, and the kettle must be free of fat. Eggs beaten in copper
kettles whip better than whipped in other containers. Eggs can be stabilized by whipping them with a
small amount of tartaric acid or salt.

egg yolks
Egg yolks are about half water, half fat and the rest nitrogenous matter. The color of yolks is influenced
by feed. Marigold petals makes the yolks rich yellow.

Eggplant
Vegetable, a member of the solanaceae family, which also includes potatoes, tomatoes, and
peppers, as well as the deadly nightshade. Eggplants are a self-pollinating.
Purple eggplants are most common in the US, but they also come in a wide variety of shapes, sizes and
colors, including white and yellow. The name is derived from the varieties found in its native India which
are smallish, pure white and resemble a hen's egg. Sometimes these are streaked with purple.
Most US eggplant are large, but baby eggplant can be purchased as can Oriental varieties which are
small and lighter purple. All varieties have similar tough spiny stalks and sepals and thin skin covering
grayish white flesh in which there are numerous tiny and edible seeds.
Egg plants are low in calories, but not particularly nutritious, and the porous texture will soak up a lot of
fat or oil if cook in it.

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Eggplants tend to be bitter, but if sliced and salted for a half hour or so before cooking the bitterness will
be leached out.
VARIETIES INCLUDE:
Chinese eggplant - white inside and outside, used in stir fried dishes.
Garden egg - West African and Caribbean. Small, round, pale to deep yellow, related to the susumber,
which is also called pea aubergine or gully bean.
Japanese eggplant - long, slender sausage-shaped deep-purple.
Rosa Bianco - A variegated lavender variety.
Snake eggplant - Cultivated in Southeast Asia.

Japanese Eggplant

EGGPLANT DISHES INCLUDE:

Baba ganoushe, also known as poor man's caviar. A spread of Turkish origin, served through out the
Middle East.
Eggplant Parmesan, breaded slices, fried, covered with tomato sauce and cheese, and baked.
Moussaka, Greek baked casserole dish with a mixture of ground meat, tomatoes, often potatoes and
cheese.
Pickled eggplants are common in Japan.
Also known as apple of love, aubergine in France and Britain, brinjal in India, melanzana in Italy.
Solanum melongena.

Egremont Russet
Apple variety which probably originated in England, round, not especially large. Yellow with rough russet-
brown spots. Its firm, pale yellow flesh has the nutty flavor, characteristic of russet apples, which makes it
a good dessert apple.

egusi
African melon fruit.

Egypt food
This ancien civilization is credited with inventing organized agriculture, cultivating barley, wheat, olives,
onions, okra, leeks, dates and grapes; and the process of fermentation. The results are the first beer,
grape juice fermented into wine and bread leavened with sourdough. Ancient Egyptians were concerned
about starving after death, and possessions buried along with the deceased included bread.
Bread is still the major staple. Cous Cous, see there, is eaten as main course and as dessert.
Garlic, cumin, olive oil, lime juice, red pepper, cardamon and coriander are frequently used. Sweets can
be flavored with rose water and pistachio nuts.
Dates, oranges, persimmons and apricots are cultivated.
Ishta is a thick cream resembling clotted cream. Milookhiyya is a spinach like green herb used in soups.
See there.
Pigeons, lamb sheep and goat are slaughtered for meat. Seafood is harvested in the Mediterranean.
TYPICAL DISHES ARE:
Biram ruzz - molded baked rice
Burghul - steamed cracked wheat
Feteer - filled phyllo dough snack
Fool - bean stew
Fool midammis - boiled bean salad
Haman mashi - stuffed pigeons
Kofta - lamb meat balls
Kushari - pasta, rice and lentil stew
Meshi - stuffed vegetables
Mihallabiyya - rice flour pudding
Shorba al homus - chick pea soup
Taamiya - fava bean fritters seasoned with garlic, onions and coriander
The largest selling beer is Stella. Wines include the white Cru du Ptolémé and the red Omar Khayyam.
Dark coffee seasoned with cardamon is popular.

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Egyptian lotus
Edible water lily found in the Middle East and Asia. The roots, leaves and fruit pods are edible.
Nymphaea, spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Egyptian rice corn

See sorghum.

Ehrenfelser
German white wine grape.

Einkorn
German name for a wheat variety cultivated as forage crop.
Triticum monoccocum.

Einzellage
German term for single vineyard.

Eisbein
German pickled pig's knuckles, boiled, often served with Sauerkraut.

Eis Heiligen
German term for patron Saints for four days in May from 12th through 15th, during which time frost can
still occur. This is important to gardeners and wine growers in colder regions.
They are St. Pancratius, St. Servatius, St. Bonifacious and St. Sophia.

Eiswein
The German term for a late picked, extra sweet wine. The ripened grapes are left on the vine until a
sudden frost freezes them. They are picked and quickly pressed while still frozen, so that only the
richness of the sweet juice and acids are extracted.
Making Eiswein is a gamble for the growers. If the grapes are left on the vine too long they can rot
before the first frost sets in. It is also very expensive to make, because the grapes must be harvested in
freezing weather and pressed immediately.
The risk can be truly worth while with a product which is rich, sweet, complex and balanced. Sometimes
the frost comes early and saves a harvest which might otherwise be devastated.
Eiswein is made in Germany and Austria. Some is made in Ontario/Canada and in other countries.
Methods have been developed to make Eiswein by placing the very ripe, shriveled grapes in the freezer.
This method is controversial but legal in some countries.

El Presidente
Cocktail made with two types of rum, curaçao and other ingredients. It probably originated in Cuba.

eland
African antelope hunted for food.
Taurotragus.

Elberta
Freestone peach. See peach.

Elbling
German white wine grape.

Elbo
Danish cheese from the island Samso. The cheese resembles Swiss Emmenthal.

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elder/elderberries
Tree or shrub with honeysuckle-like leaves, white scented flowers, and violet-black berries producing
small, purple, slightly bitter tasting berries that resembles black currants. The flowers are a delicacy and
can be batter-dipped, fried, sprinkled with sugar, and served as a dessert. The flowers are also used to
make a light wine.
The berries are often used in jams and jellies for color. The berries contain a volatile oil, used in the
maufacture of perfumes.
The tree has been known since antiquity, folkore associated the tree with religious stories, and using the
wood was tabu. Crowned with elders was a disgrace. In mediaeval England it was believed that Judas
Iscariot hanged himself on an elder tree,
The Italian liqueur Sambuca is flavored with elderberries. Sureau in French, Hollunder in German.
Sambucus.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

election cake
Also known as meeting cake. A fruitcake made with a bread dough with raisins, figs and other dried fruits,
and spiced with cinnamon, cloves, mace, and nutmeg.
It is believed to have originated in New England in the early 1800's where it was traditionally served on
election days and served at and political functions and public meetings.

electronic oven
See microwave.

elephant garlic
Large garlic. See garlic.

elephant's ears
Green vegetable. See amaranth.

elicoidali
Italian tube shaped dry pasta with a spiral line pattern.

Elinor Fettiplace's Recipe Book, "Elizabethan Country House Cooking"

The earliest known English cookbook of its kind, dating from 1604. This 300 page hand-written
manuscript of recipes and household remedies reflected the holidays and seasonal harvests. It was
written before English and French cuisines divided into their own style.

Elisavetpolen
Russian sheep milk cheese, also known as eriwani.

Elixir
Name often used for liqueurs.
Elixir d'Anvers, Belgian liqueur resembling Benedictine.
Elixir de Spa, Belgian liqueur, It has a pine aroma from the Ardennes woods.

elk
The largest North American deer. Also known as wapiti.
Cervus canadensis.

Eltville
Famous German wine producing town on the Rhine river.

Elysium
Brand name for a fortified dessert wine, made from Black Muscat grapes in California. The name is from
the Greek word for state of ideal bliss.

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elvers
Infant eels harvested in England and Scotland, especially in the Severn and Wye rivers.

Emden
The breed of goose most common in the US. See goose.

Emerald Riesling
White wine grape, a cross between Johannesburg Riesling and Muscadet. The grape is cultivated in
California.

Emiliano
Italian very hard, grana type cheese. It is often sold as Reggiano. The cheese is suitable for grating.

Émincé(s) (emince)
French culinary term for dishes made with thinly sliced meats or vegetables. The verb is émincer.

emma
Ancient wheat variety once widely cultivated in the Mediterranean region because it was heat and aridity
resistant.

Emmenthal, Emmenthaler
A regional Swiss cheese, made in the vicinity of Bern. It is the best known cheese of Switzerland and
often referred to simply as Swiss Cheese. The cheese is made with cow’s milk in enormous wheels, and
has a firm interior dotted with large irregular holes. The cheese is renowned for its hazelnut, slightly
fruity taste.
The cheese is imitated all over the world, and is usually sold as Swiss Cheese. On genuine
Emmenthaler cheese made in Switzerland the name Switzerland is roller stamped with red ink.

empanada/empanadillas
Hispanic fried filled turnovers with a wide range of fillings. Small empanadillas are often served as
appetizers

Emrelettes
Preserved grapes, tinted green or red and used as garnish, but are seldom used today. It was a
commercial product.

emulsion
Liquid mixture in which a fatty substance is suspended, such as in a dresssing.

en sarcophage
French old and silly term for a roasted bird, such as quail, stuffed with foie gras and truffles, and encased
in a puff pastry.

en croûte
French term for baked in a crust. The crust could be made of puff pastry, pie dough or some other flaky
dough. The term always refers to a non-sweet preparation.

en papillote
French cooking term for food baked and served in a paper bag. The food, typically portion size meat or
fish pre-cooked and placed on a buttered, heart-shaped parchment sheet. Sauces and other garnishes
are added, the sheets carefully crimped to make the bag air tight, and baked in a hot oven. The bag is
ceremonial slit open in the dining room in front of the guest.
The steam trapped inside the bag makes the bag puffy and blown up. The trick is to keep the bag
inflated until it reaches the customer, and for this reason the paper should brown slightly to make it crisp.
Some chefs put the paper bag in a pan with hot oil and then in the oven to increase the temperature.
Some restaurants use aluminum foil instead of parchment paper, but the effect is not the same.

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enamelware
Metal cooking pots covered with a hard, glass like, porcelain substance. The surface can chip and crack,
and the pots should no be exposed to high dry heat. Enamelware has been replaced by other metal
glazes, and is little used today.

enchilada
Tex-Mex dish consisting of tortillas filled with cooked meat, cheese and chili, and baked with chili and
tomato sauce. Often, the filled tortillas are heated without sauce, and then covered with sauce when
needed.

endive
Vegetable in the chicory family. See chicory.

Engadine
Cheese made in the Canton (State) Graubünden in Switzerland.

England food
England is famous for beef, lamb and fish. The cooking was originally rather simple, meat was generally
roasted or boiled. The English upperclass was pictured as obese and devouring huge joints of roast
beef, washed down by gallons of Ale, Porter and Stout.
Like all over the world food is changing and London has many fine restaurants operated by young
inovative chefs. However the country is conservative and eating habits change slowly.
Roasts are still popular and beef is served with Yorkshire pudding. Is not a dessert but pancake batter
baked with roast beef drippings, drenched with meat juices, with the roast. In the USA the idea was
further developed and the batter is often baked in muffin pans and called popovers. Overzealous
bureaucrats prohibit selling beef on the bone and some beloved dishes such as oxtails and rib roasts
cannot be legally sold.
Interestingly, London was at the turn of the century the Mecca of fine cuisine because it was the
wealthiest city in the world and therefor attracted the best chefs. Most of them were French and the
renown chef August Escoffier, see there, worked many years in London. There is still a strong French
tradition in London.
Game hunting is a time honored sport and Scotch grouse, partridge, woodcock and other birds are
famous. Also hunted extensively are hare and rabbit. Serving stuffed boar’s head was a Christmas
tradition.
Most main courses are traditionally served with a huge portion of vegetables, such as potatoes,
Brussels sprouts, carrots, turnips and cabbage. Again, the cooking was plain and the French termed a
culinary term for boiled vegetables: "a l'anglaise", meaning plain boiled without any other additions.
Dried peas, either green or yellow are a popular and necessary staple. Whole dried peas are often
served when fresh peas are not in season. Some retail packages contained a tablet of backing soda,
which should be added to the soaking water. When soaked with baking soda overnight, the peas cook in
about 45 minutes.
England has a large fishing industry and popular shellfish include: oysters, mussels, cockles, prawns,
winkles, whelks. Some of the best oysters are harvested in England, such as Whitestables and Natives.
Fish varieties landed are cod, herring, haddock, eel, plaice, halibut, mackerel, turbot and sole. The
Dover sole, see there, caught in the North Sea, is excellent. Salmon is world famous, but wild salmon is
scares and most salmon available is farmed. See Scotland food. Seafood is often smoked.
The culinary heritage of the British Empire is manifested in curry dishes from India, ketchup and steak
sauce from Asia, the use of ginger and quinine. Kedgeree is dish of cooked crumbled fish and rice.
Growing tree fruits, except apples is difficult in some parts of England on account of weather, but berries
are growing wild in hedgerows, and are also cultivated.
They are often used in jams. The most popular flavors are Gooseberry, Rhubarb-Ginger, Blackberry,
Raspberry, Elderberry, Rose hips, Black Currant, Strawberry, Rhubarb gooseberry. See apples.
Marmalade, made with imported Seville and other oranges is very popular. See Scotland food. Some
food terms are different in England from terms used in the US.
ENGLISH FOOD TERMINOLOGY:
bangors - breakfast sausages

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black pudding - blood sausages
chips - french fried
crisps - potato chips
crumpets - English yeast muffins
gammon - bacon
joint of meat - roast
nep - root vegetables
potted cheese - cheese spread
rasher - bacon
sousing - pickling
Swedes - large turnips
taters - potatoes
treacle - syrup
tins - cans
white pudding - white sausage with milk added
English sauces are unlike French sauces, which are in most cases an integral part of the cooking
process. English sauces are made independently from the dish they were served with, because the dish
was often simply roasted or boiled. They are so important to the famous chef Escoffier that he devoted a
special chapter in his book Le Guide Culinaire.
ENGLISH SAUCES:
Bread sauce served with game
Caper sauce
Celery sauce
Cumberland sauce - cold red currant sauce
Devil’s sauce
Egg sauce
Fennel sauce
Gooseberry sauce
Horseradish sauce - hot served with roast beef
Horseradish sauce - served cold with boiled beef.
Mint sauce - always served room temperature with roasted or grilled lamb. Better brands have a large
amount of chopped leaves in the sauce.
Oyster sauce
Parsley sauce
Reform Club Sauce - sweet sour peppery brown meat sauce.
Sage and onion sauce
In addition, England developed a wide array of bottled steak sauces, ketchups and chutneys. The origin
of these sauces can be traced to the colonial days, when many new food ideas were introduced to
England and exotic spice became available.
The term chutney can be traced to the Hindustani word chanti, and chutneys are available in many
flavors. The most popular by far is chutney made primarily with mangos. Other popular flavors are
cucumbers and tomatoes. Piccalilli is a vegetable relish (or condiment), based on cauliflower and other
vegetables. It is seasoned with tumeric and is yellowish.
British cooking was influenced by clubs, in many cases bastions of conservative gentlemen who were
perfectly happy with wholesome, identifiable food. An English specialty were savouries, little spicy
snacks served after the dessert, seldom served today.
England has a large dairy industry and developed interesting specialties. Clotted cream, also called
Devonshire Cream, see there, is a spread. Junket - curdled cream and milk eaten as dessert.
ENGLISH/BRITISH CHEESES: See there.
Caerphilly
Cheshire
Cheddar
Devon Garland
Double Gloucester
Spenwood
Stilton - served with walnuts
Wealden Rounds.

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TYPICAL DISHES ARE: (see also Scotland food)
Boiled beef and dumplings
Brawn - jellied pig’s feet
Brewis - Welsh soup made with water and oats.
Bubble and Squeak - pan fried blend of mashed potatoes, cooked kale or cabbage,
onions and cooked roast beef leftovers.
Carpet bag steak - steak stuffed with oysters.
Corned brisket and corned spareribs
Cornish pasties - see there
Cured pig’s feet and cured pig’s knuckle
Deviled food -See there.
Faggot - pork pudding served cold
Eel Pie
Fish and chips - batter fried served french fries and malt vinegar
Game pie
Goose with apple sauce
Haddock with egg sauce
Herring and herring roe
Jellied eels
Jugged hare
Kipper paste
Lancashire hot pot
Leek pasties
Lobscouse - sailor’s stew. See labskause.
Mincemeat - pie filling made with dried fruits, suet and sweet wine. It originally contained
cooked beef.
Mussel stew
Oat cakes baked on a griddle
Oxtail stew or soup - new regulations make it difficult to buy oxtails and offal meats.
Oyster soup and stew
Oyster cream - oyster custard
Pease pudding - split yellow peas puree
Pidgeon pie
Pork and apple pie - topped with mashed potatoes
Potted shrimp - tiny shrimp cooked with butter and spices and eaten cold
Potted Herring
Roast salmon
Scotch woodcock - scrambled eggs with anchovy
Seaweed - See there.
Soused herring - baked pickled herring
Steak and Kidney pudding
Steak and Kidney pie
Toad in the hole - meat or sausage baked with a batter in a casserole
Trout with bacon
Veal and Ham pie - served cold
Welsh rarebit - melted cheese dish. See there.
Welsh cawl - lamb and turnip soup
Whitebait - tiny fried fish. See there.
DESSERTS INCLUDE:
Bath buns - yeast buns with candied fruits and caraway seeds
Brandy snaps - lace cookies
Bread and Butter pudding
Christmas pudding - plum pudding, popular all over England
Custard sauce
Dundee cake - See Scotland food
Eaton mess - chopped strawberries and whipped cream
Eccles cakes - shortbread turnovers filled with candied fruits

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Eugenies - almond cookies
Damson cheese - thick prune puree
Fat rascal - Yorkshire tea cake
Flummery - gelatin thickened cream. See blanc mange.
Gingerbread
Gooseberry fool - custard cream with gooseberries
Hazelnuts in cakes and confections
Lemon curd - spread. See there.
London buns - oblong tea cakes with sugar icing
Maids of honor - almond cookies
Roly Poly - steamed suet pudding
Sally Lunn - See there.
Seedcake - baking powder bread with caraway seeds
Shortbread - dry cookies
Treacle toffee
Trifle - see there.

England beverages
Tea is a great comforter to the English people. Tea was first brought to Europe by the Dutch East India
Company in the early sixteenth century. It was considered an exotic and expensive medicine.
Tea became popular when in 1662 Charles II married a Portuguese princess and she introduced tea
drinking to the English court, which was already popular at the court in Lisbon.
By the middle of the 18th century tea surpassed beer as the national drink. Tea was exclusively imported
from China and concern developed that the supply would become unstable. There was also increasing
competition from American clipper ships transporting tea from China to the former American colonies. To
become independent from China, England started to cultivate tea in India and as far south as Ceylon,
now Sri Lanka. India became the major source for tea.
A ritual developed about afternoon tea, a popular custom of wealthy ladies. Tea had to be served in fine
bone china cups from a silver tea pot, accompanied by warm milk and sugar, with little tea cakes, scones
and thin sandwiches. The most popular sandwiches were filled with watercress, cucumber and tomatoes,
often served along with celery sticks. The scones are served with clotted cream and jam. Marmalade
for breakfast, jam with tea was the rule.
Tea rooms became popular refuges for people not wanting to go to bars and pubs.
Apple cider is a popular beverage. It is fermented hard cider with an alcohol content upt to 8%.
Pomagne is high quality sparkling bottled cider.
England controlled the Port wine and Sherry trade. See there. England was a major importer and
investor of Bordeaux wines and coined the term Claret for red Bordeaux wine. It imported Rhine wine
and coined the term Hock, see there.
Whisky is described in Scotland, beverage, English gin is described in gin. See there.
Other beverages are Syllabub- See there, blackberry wine, ginger beer and mead, see there.
English beer are famous. See beer.

English breakfast tea

American name for fermented Chinese tea. The name originated during colonial times, when England
had a monopoly on the tea trade. It is also a brand name.

English muffin
Round, a flat yeast muffin, usually served split and toasted. The name is American, because English
muffins are not known in England.
The best known brand is Thomas’s, derived from Samuel Bath Thomas, an English baker who came to
the US in the 1880's and started a baking company.
English muffins should be split with a fork rather than can with a knife, because the uneven surface will
crisp better when toasted. They are served for breakfast with butter, jams and jellies, but also as base
for Eggs Benedict.

English mustard

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Mustard powder blend made with two varieties of mustard seeds, turmeric and small amount of starch to
prevent caking. The mustard is mixed with a small amount of water before use, and is rather hot.

enoki
Japanese tiny, white, long stemmed mushroom, which grows in clumps, attached at the base.

enology
The science of wine. The name is derived from Oeneus, the legendary Greek king of Calydon, and wine
god.
Also spelled oenology.

enoteca
Italian term for a wine bar with a large selection of wines, or wine stored in wineries for future
comparison. Literally translated wine library.

enriched
Term referring to products that have lost some nutrients through processing and some of these, if not all,
have been replaced.
The term is different from fortified which refers to products in which nutrients are added which are not
naturally in the product or which are present in small quantities,

entrails
Term for intestines.

Entre-Deux-Mers
Wine growing area in central Bordeaux. The wine area does not correspond to the geographic area. The
geographic area, located between the Garonne River on the southwest and the Dordogne on the north, is
larger, encompassing wines which are classified by their own sub-areas. The wine comes from the
central part of the geographic region. Although both red and white wines are produced, only the white
wines can carry the Entre-Deux-Mers designation.
The wines were originally rather sweet, but are now simple, light, dry wines. To advertize the new style
the wine growers use the slogan: Entre deux huîtres, between two oysters to signal that the wines are dry.

entrecôte (entrecote)
French sirloin steak. Literally translated it means between the ribs.

entree, entrée
The main course of a meal. In America, entree is the main course of a meal. In Australia, an entree is the
first course of a meal, eaten before the main course. Spelled entrée in French.

entremeses
Spanish term for appetizers or hors d’oeuvres.

entremets
French menu term for dessert or sweet course. originally it was used for all side dishes.

Enzian
German/Austrian name for a alpine flower, the roots are used to flavor a brandy with the same name.

epazote

Fragrant, leafy, peppery, sharp-flavored herb, used mostly to season black beans. The aroma of fresh
leaves resembles basil or mint. The dried roots of the plant are also used for medicinal purposes

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Found along streams from the Northeastern US to the Southwest. Some is also grown commercially,
from seeds or cuttings. It is planted in spring and harvested in summer. It grows to a height of about two
feet. Its leaves are about 2-inches long, elliptical in shape, and light green in color.
Also known as goosefoot, Jerusalem oak pazote, Mexican tea, pazote, pigweed, or wormseed.
Chenopodium ambrosioides, and reclassified in the 1980's as Teioxys ambrosioides.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Épernay/Epernay
Famous French wine town in the Champagne district. It is a major distribution center for champagne,
and is located over a maze of tunnels used for aging champagne.

epiceries
French small grocery stores.

epicure
Person who is fastidious about food. The name is derived from the Greek teacher Epicurus, who was
fastidious but simple.

épigramme (epigramme)
Meat prepared two ways, and served together. Normally, one cut is boiled, cut in portioned, spread with
mustard, dredged in soft bread crumbs, and broiled. The other cut is broiled plain. The most famous
dish is épigramme of lamb. The breast is boiled, and the chops are broiled.
The name comes from the unexpected and witty meaning of the same word in poetry.

épluchage
French wine term for picking over grapes before they are crushed. This is done by hand.

Époisses (Eppoisses)
French cow’s milk cheese from the Department Côte d'Or in the Burgundy region of France. Pale,
creamy, round with pungent, earthy taste. A monastery cheese. The rind is often washed with the local
marc (brandy) and often wrapped in leaves. It should be eaten when ripe, soft and runny, but not
overripe.

Erbo
Italian blue cheese.

Erce
French cheese made in the Department Languedoc.

Erdbeere
Strawberry in German. Erdbeer Kuchen (strawberry tart) is a well loved dessert in German speaking
countries.

ERGO™
Energy drink developed by the US army.

Eriwani
Middle Eastern pickled cheese made from sheep milk in the Caucasus region of the former Soviet
Union. Also known as Karab, Tali, Kurini, Elisavetpolen, and Kasach.

erucic acid
Unhealthy element found in rape seed. This potentially harmful component can be removed by
processing, and rape seed oil marketed as canola oil is harmless.

Ervy

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French cheese resembling Camembert, named after the village of Ervy in the Department Aube.

escabeche
Spanish marinated fish dish served cold. Fish is floured, browned on both sides in oil and marinated with
oil, vinegar, onions, tomatoes and other vegetables and spices. Related is the German Brathering, which
is herring prepared the same way without tomatoes.

escalope
French culinary term for a thin meat cutlet, normally veal, but also fish. The term refers to the cut, rather
than the dish itself.
The term is also used to describe a baked dish, such as scalloped potatoes baked with milk or food
baked in a scallop shell.

escamoles
Red ant larvae, eaten in Mexico. Available in Spring in Teptzotlan

escargots
The French word for snails.

Escargots Bourguignonne.
The classical French snail preparation, and by far the most popular. The cooked snails (normally canned)
are placed back in their shells with a mixture of butter, garlic, shallots, white wine, salt and pepper. To
eat the snail requires a slender snail fork and a tong-like devise to hold the snail shell. Occasionally, the
shells leak, and the butter would run out.
A more modern way is to serve the snails in little ceramic pots or in mushroom caps.

escarole
Leaf lettuce variety, one of several members of the chicory family. It has large, broad dark green outer
leaves, with a small pale yellow tender core. The salad is less bitter than frisée. See there.
Escarole is used in salads, but also in Italian cooking as a vegetable, braised with olive oil, garlic and
sometimes bacon. The vegetable is slightly bitter.
Also known as broad leaf endive, chicory or endive.

Escoffier, Auguste, 1846 to 1935

Famous French chef and associate of Caesar Ritz, the leading hotel man of the 19th century. Escoffier
was born in Villeneuve Loubet near Nice. He apprenticed in the restaurant Le Restaurant Française in
Nice. Escoffier made his name working at the Grand Hotel in Monte Carlo and the Hotel National in
Lucerne, Switzerland. Eventually he met Caesar Ritz.
Together with Ritz he opened the Savoy Hotel in London, the most luxurious hotel of its time. He also
opened the new Ritz Hotel in Paris and the Carlton Hotel in London in 1899, where he stayed until his
retirement.
Escoffier was not only Executive Chef but also Catering Director and Food and Beverage manager long
before these titles existed. He met the distinguished clientele and discussed menus with them.
He helped open many luxury hotels in the world, and was invited to the opening of the Hotel Pierre in
New York City. Escoffier planned the kitchens for Hamburg - Amerika Steamship line. His is reported to
have had a conversation with the German Kaiser William II on board of the Liner SS. Imperator during
which he urged the Kaiser for rapprochement of Germany and France.
Escoffier wrote Le Guide Culinaire, a well regarded professional cook book, and other culinary books.

Eskimo Pie
Invented by Iowa candy store owner Christian K. Nelson in 1919 and patented in January, 1922. He
developed a method for coating ice cream with melted chocolate, without melting the ice cream, and
originally called it the "I-Scream-Bar". It took some experimenting to find a chocolate rich enough with fat
to cling to the ice cream bar. In mid-1922, he went into partnership with Russell Stover in Omaha and
the name was changed to Eskimo Pie. They franchised the process, which was immediately successful.

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By 1922 over 1,500 licenses to make the products have been issued, and over 1,000 000 pies a day
were sold. Patent infringements and other problems prompted Stover to sell out and establish a candy
company. The new partner was R. S. Reynolds, who manufactured the foil wrappers.

Esopus Spitzenburg
Apple variety popular in the 19th century.

Espadeiro
White wine grape native to Galicia in the northwest corner of Spain.

Espagnole sauce
French basic brown sauce. It is made by browning beef and veal bones, adding flavoring vegetables,
spices and tomato puree and water, simmering the stock for many hours.
The strained stock is then thickened with a brown roux, a mixture of fat and flour cooked until light
brown. See roux.
Sauce espagnole is considered a basic, or mother sauce in French cuisine. The sauce demi-glace is
derived from espagnole, although in modern cooking there is little differentiation between the two sauces.
The term is considered old fashioned.

espresso
Italian coffee preparation. Strong coffee is extracted by steam or hot water from finely gound dark
roasted coffee. The resulting brew is served in small cups. Espresso machines are mostly made in Italy
and are available for rent or purchase. Espresso became better known in the USA during the 1980's and
there are many restaurants now offering espresso coffee. In the US, but not in Italy, espresso is often
served with a lemon peel. This does not make sense, because the coffee has a strong flavor of its own,
and should not be adulterated with lemon.
Espresso coffee does not have as much caffeine as is generally believed because the brewing process is
so short. Most caffeine is extracted towards the end of the brewing process.
Many restaurants buy whole beans, and grind the coffee for each order. This practice make a quality
statement to most customers, who enjoy the smell of freshly ground coffee. Unless the coffee grinder is
meticulously cleaned and maintained the coffee can get an unpleasant flavor. Coffee beans are very
hard and dull the grinding mechanism. The coffee flavor is carried in aromatic oils, which can become
rancid.

esquire trenchant
Second in command in large households to manage the operation of the kitchen and dining rooms under
the supervision of the majordomo.

Esrom
Danish cow’s milk cheese resembling Port Salut.

essence
Intensely flavored liquid. In cooking, stock or juices reduced until very strong and flavorful. The term is
sometimes used to describe a sauce without thickening agent.

eocoetus
See flying fish.

Essencia
See vino de color.
The term essencia is also used for sweet, fortified wine.

Est!!! Est!!! Est!!!

Italian wine made around Montefiascone, north of Rome. The wine made from Trebbiano and Malvasia
grapes mostly semi dry.

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The name is Latin and means ”It is, it is, it is” and is based on the often told story about a German bishop
on his pilgrimage to Rome who sent his servant ahead to find accommodations and taste the wine in the
process. If the wine is acceptable he should write est on the tavern wall
When the servant reached Montefiascone he found the wine so delicious that he wrote est!!! three times,
and the bishop drank himself to death. His grave stone is still preserved.

estaminet
Old French term for small bar or bistro.

Estate bottling
Wine term for wine produced with wine grown on property, and bottled at the winery.

estomacs mulâtres
Small molasses cookies made in Louisiana. The name refers to the brown color of the cookies, referring
to the French name for mulatto stomachs.

estragon
French term for tarragon.

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estufas
Spanish and Portuguese word for stove. It is a wine term on the island of Madeira, where a sweet and
strong wine of the same name is made.
Estufas are sheds in which the wines are kept. These sheds can become rather hot under the tropical
sun, and the heat gives the Madeira wine its special character. See Madeira.

Eszencia
Very sweet and luscious dessert wine from the Tokay region of Hungary. It is probably the most
expensive and long lived wine in the world. Late picked grape berries, called “Trockenbeeren”, which
have been inflicted by noble rot (purriture noble) are pressed by their own weight. The juice that collects
is fermented into a incredible rare, sweet and luscious wine. See Trockenbeeren Auslese.

étamine (etamin)
French culinary term for sturdy cheese cloth used to strain sauces and soups.

ethanol
Fuel additive introduced after the 1973/74 oil crisis to avoid dependance on foreign oil and as a solution
to air pollution problems because it is clean burning. It is made from corn and in agricultural states
depending on corn such as Iowa plays a critical role. Ethanol blended gasoline is taxed 5.4 cents less
than pure gasoline. This tax advantage keeps the industry going and the corn prices high.
Ethanol evaporates more easily than gasoline and can produce smog.

Ethiopia food
Old civilization in Africa, also known as Abyssinia in parts of Europe and in the Arabic speaking world.
The cooking is based on millet, honey, teff (see), milk and bread made with millet or teff. Highly
seasoned dried meat, resembling jerky, is popular.
DISHES INCLUDE:
Alecha - generic name for stew, less spicy than wat, a hot stew
Chiko - roasted barley dip
dabo kolo - shortbread, biscuit
Doro wat - spicy chicken stew
Injera - pancake, universal staple food, often made with fermented millet flour or teff.
Kitfo - raw chopped beef
Metin shuro - vegetable stew made with dried legumes, onions and ginger
Niter kebbeh - spiced, clarified butter mixture used as seasoning
Wat - generic name for spicy stews always made with berbere.
Yakatlete kilkil - lenten vegetable stew
Yemiser selatta - lentil salad
Yeshi bar assa - chick pea flour lenten dish
SPICES INCLUDE:
Berbere - red pepper spice mixture used to flavor stews, but also eaten as dip with meat.
Basic seasoning include ginger, garlic, chili, cardamon, coriander, fennugrek seeds, cloves and
cinnamon.
BEVERAGES INCLUDE:
Coffee - very strong and often spiced. It is said that the coffee tree originated in Ethiopia.
Talla -beer brewed with wheat, barley or corn and gesho, the local hops.
Tej - fermented honey drink resembling mead.

ethylene gas
Ripening agent occurring naturally as by-product from fruits such as apples, bananas, citrus, pears, and
in some vegetables.
In food distribution, ethylene gas is routinely used to control the orderly flow of ripe fruits to the market.
Bananas for instance are always shipped green and kept refrigerated until needed, then are ripened with
ethylene gas.

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étouffée
French culinary term for cooked at very low heat, in a closed container with minimal moisture. The verb
is étouffer.

étouffée
In New Orleans, the word is often used on menus to describe a rich, tangy-tasting, tomato-based stew,
commonly made with crawfish or shrimp.

étuvé(e)
French for stewed. It can be used as noun to describe a dish.

Étuvé
French name for a Dutch cheese.

eucalyptus
Gum tree, the flavor extracted is popular in cough drops, it was also used to flavor wine.
Eucalyptus honey is much esteemed. See honey.

eulachon
Fatty food fish, about pan size, harvested in the Pacific North West. It is often smoked.
Also known as candle-fish, because the fish is so fat that a wick pulled through the fish will light.
Also known as Columbia River Smelts.

Evans, Len
Famous Australian winery owner and wine authority and TV personality. Native of Wales, Evans was
Australia's first wine writer with a boisterous, irreverent, some say rude personality. The wineries he is
associated with are The Rothbury Estate, Petaluma and the Evans Family Winery.

evaporated milk
Milk with a high percentage of water removed. It is not sweetened.

ewer
Pitcher with wide mouth.

exihiko
Greek term for cooking in a pit. Literally translated, of the countryside.

Explorateur
French triple-cream cheese with a mild flavor.

Extrawurst
German sausage. The term refers to special and was also colloquially used to demand something extra
or special.

eye
Term for the center cut of meat. Most often used for filet of beef or rib roast

Ezerjo
Hungarian white wine grape.

5th Avenue
Peanut butter candy bar.

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F.D.A.
Abbreviation of the Food and Drug Administration. A federal agency monitoring the food and drug
industry. The agency was formed 1931 to establish a wide range of standards, and to prevent
mislabeling.
The agency established in 1940 a Food Service Sanitation Ordinance which has been revised
periodically and serves states and local governments as guideline for formulating their own regulations.

fabada
Spanish bean stew or cocido, popular in northern Spain. Also called fabada asturiana.

Faber
German white wine grape.

FACT/Food Animals Concerns Trust

A society of farmers and breeders who advocate the humane and wholesome raising of food animals. It
is a proponent of free-range chickens and eggs from unconfined hens, which are sold under the brand
name of Nest Eggs.

faggot of herbs
British term for herb bundle. See bouquet garni.

fairy cakes
British cupcake, the top is sliced in half and placed on either side of the sliced bottom to resemble fairy
wings.
Also known as butterfly cake.

fairy-ring
Circle of mushrooms in a grassy area, named for the belief that its where magic fairies danced.

faisan
French term for pheasant.

fajitas
Mexican/Southern Texas dish created by Mexicans who migrated there. The dish consists of quickly
seared strips of marinated skirt steak, served sizzling hot off the griddle, with tortillas, grilled onions,
guacamole, and salsa.
Fajitas mean little belts or little strips. The dish is also prepared with fish and shellfish.

falafel
Middle Eastern dish of deep-fried ground chick pea mixture. Known as taamiya in Egypt. A popular
street food in Israel and in New York City.

Falerian wine, Falerno

Wines grown near Formia, outside Naples. The wines were much esteemed during antiquity. Wines are
still cultivated there, but they are not specifically outstanding.
During Roman times the wines were concentrated and diluted when used. The concentrated wines kept
a long time without spoiling. Horace and Virgil praised the wines.

family-style
Serving meals in large platters placed on the table. It is the common service method in Chinese
households and in restaurants.

fan
Chinese generic term for cooked grain, such as rice, corn or millet.

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fan yong tea
Chinese fermented, unscented tea with low tannin content.

fanning

Tea term describing the leaf size, no quality. See tea.

Fannie Farmer.
Cookbook author from New England. In her cookbook, published in 1896, measurements were
standardized.

fantan
Sweet yeast roll popular in the Mid-West, it opens like a fan when baked.

fantail
Culinary term to open up and flatten. It is often used for split shrimp and boneless fish fillets.

farandole
French term for a small individual assortment of items such as desserts.

faraona
Italian term for guinea hen.

farce
French word for forcemeat. It is normally finely ground meat, fish or fowl. The farce is often enriched
with heavy cream or ground suet. Bread or starch products are often added to extend the farce. The
verb is farcir, to stuff.

farfalle
Italian pasta in bow tie shape.

Farfel
Polish/Jewish term for small pasta pieces used as soup garnish.

farina
Term for ground cereal products, most often used for cereal. It is coarser than flour. Farina is used as a
brand name for a breakfast wheat cereal.

farinaceous foods
Foods with high starch content derived from cereal products.

farinage
Pasta products.

farinha/farinha de mandioca
Brazilian white manioc (or mandioca as it is known in Brazil) flour, a national staple used as thickener,
but also sprinkled over dishes such as the feijoada, the Brazilian national dish.

farinheira(s)
Brazilian wooden box for storing farinha flour. Usually kept right on the informal dining table

Farmer cheese
Whole milk, or skim milk cheese resembling cream cheese. Often used in baking, especially for cheese
cake and Danish pastry fillings. The fat content varies.
The cheese made originally on farms, basically the same as cottage cheese, but pressed, and firm.
There are considerable differences between cheeses made in different locations. Fromage de Ferme in
French . It is softer than in the US.

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faro
Belgian dark beer colored with caramel.

farro/faro
Grain from the Tuscany region in Italy that tastes like a combination of wild rice and groats. It is a
special strain of highly nutritious wheat and is becoming popular again. The most common name is
spelt.

fasole
Italian term for broad green shell beans.

Fasching
Austrian word for carnival, traditionally a time of extensive revelry, eating, and drinking. It ends on Ash
Wednesday.

fasiola beans
Other name for cannellini beans. See there.
Fass
German term for barrel or keg.

Fassnacht
Pennsylvania Dutch fried doughnut made before lent.

fast food
Term describing food that can be prepared quickly with highly mechanized and standardized methods.
Fast food are a phenomenon which was popularized in the US from the 1960's, and spread world wide by
chain restaurants.
The appeal is simple, consistent food, prepared and ready for its final heating or assembly, usually
served by inexpensive restaurants bearing familiar franchise names.

fasting
Period of self denial in order to foster communication with the supernatural world, purify the body or soul,
do penance, or demonstrate or plead a cause. Fasting can have different levels, from complete
abstinence of all food or drink to avoiding certain types or meals.
The Catholic church decreed that all fridays and lent are meatless which gave a tremendous boost to
the fishery industry and created demand for salted cod. See there.
Fasting is usually done for religious reasons, such as during Lent before Easter, during Advent before
Christians, on Yom Kippur, the day of Atonement for Jews, or Ramadan for followers of Islam.
When fasting is based on religious reasons, is usually followed by feasting.

fat
Fat is needed to sustain health, and about one third of the calories consumed should be fat.
Saturated fats are dangerous because they will raise the cholesterol level when ingested. High levels of
cholesterol can clog the arteries. Saturated fats are found in such diverse foods as meat, eggs, dairy
products and tropical oils.
Polyunsaturated fats are safer and are believed not to clog the arteries. They are found in most
vegetables oils. See cholesterol.

fat hen
Spinach like vegetable.

fat horses
Thai snack made with ground pork and crab meat steamed in banana leaves or little cups.

fava beans

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The only bean native to the old world, available fresh, canned and dried. The beans are normally
shelled, only when very young can the pods be eaten.
Also known as broad beans in Britain.
Vicia faba.

Faverges
Swiss pale, dry white wine cultivated on the slopes around Geneva.

Fearing, Dean
A very talented American chef and graduate of the Culinary Institute of America, who made a name quite
early in his career for his innovative Southwestern cuisine at Mansion at Turtle Creek in Dallas, Texas.

fécule (fecule)
French term for starch.

fedeli, fedellini
Italian dry pasta in the shape of fine strings.

Federspiel
Austrian/Wachau regional wine designation created 1983. The wine can be made with any grape variety,
and the alcohol content cannot exceed 12%. The wines are dry and are considered the classic examples
of regional wines.
See also Steinfelder and Smaragd.

Federweiss
Literally translated, feather white, grape cider with an apple taste. Popular around Mainz, Germany.

feet
Feet have a high gelatine content and are added to stews and sauces to provide body and structure.

fegato
Italian term for liver.
Fegato alla veneziana, a Venetian specialty. Calves liver sauteed in olive oil and butter with onions.

feijoa
Tropical egg-shaped fruit with deep green skin which can be shiny or slightly downy. Black seeds are
imbedded in soft red pulp, and similar to the central arrangement of guava's white seeds. The seeds are
edible. Its rich aroma has nuances of pineapple, guava, grapes, and sometimes mint. The texture soft,
the taste medium sweet resembling a cross between lemon and pineapple.
Fejioa is used for jams and jellies and is named for Dom da Silva Feijoa, the Portuguese botanist who
discovered it in Brazil. It is cultivated primarily in New Zealand.
Also known as pineapple guava, Brazilian guava or guavasteen because it resembles guava in taste,
though it is only distantly related.
Feijoa sellowiana.

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feijoada
The Brazilian national dish, a bean stew with meats, such as jerked beef, smoked tongue, sausages,
bacon and pig’s feet. Served with mandioca flour, the national staple in the form of farofa (toasted) or
farinha (not toasted). The dish is traditionally served family-style at home or in restaurants.

feine, feinste, hochfeine, hochfeinste

German wine terms which pre-date the new designations defined in 1971, representing ascending
degrees of quality.

Feinschmecker
German term for gourmet. Feinschmeckerladen is an old fashioned term for a fancy delicatessen store.

fell
Butcher term for the paper thin layer on the outside of lamb and mutton legs. The word probably is of
German origin, because the Fell in German means hide or pelt.

Fendant
Swiss white wine made with the Chasselas grape. Most wine is made in the region of Vaud and Valais.
The wine is refreshing and agreeable.

Fenelar
Norwegian smoked mutton. The meat is rubbed with salt, saltpeter and sugar, smoked and air dried.

fennel
Whitish celery-like, anise or licorice-flavored vegetable. Common in Italian and Mediterranean cooking,
and since the 1980's no longer considered stricktly an ethnic ingredient. fennel is an important
ingredient in Bouillabaisse. See there.
Also known as Florence fennel, because it originated in the Tuscany region around Florence, Italy. Now
widely cultivated in California it is said to have been brought to the US by Thomas Jefferson for planting
around his estate in Monticello, Virginia.
The vegetable consists of large bulbs of overlapping, thick-ribbed stalks at the base. These spread out
slightly and end with feathery leaves like those of dill. The rounded bulbs are male plants and the slightly
flattened ones are female plants, which are supposed to be more flavorful.
Fennel is used for its leaves, seeds and bulb. The feathery dill-like leaves are used as an herb and the
bulb is eaten raw or cooked, its seeds as a spice. The aromatic seeds are an ingredient in the Chinese
Five Spice powder. Fennel was valued in ancient times for its medicinal as well as its culinary properties.
Fennel is thought to aid digestion.
Colonial Americans chewed fennel seed, probably to mask bad breath. Puritans chewed them in church,
perhaps to mask the scent of alcohol, and fennel seeds became known as "meeting seeds". The flavor is
similar to anise but not as sweet. It is a main ingredient in Chinese five-spice powder.
The Greek word for fennel is marathon, because it once grew plentifully on the fields of Marathon,
Greece. The ancient Romans made a fennel-flavored spice cake, named mustaceum.
Also known as bulb fennel or finochio. Fenchel in German, fenouille in French, finochio in Italian. See
Anise.
Foeniculum vulgarities/foeniculum vulgare dulce.

Fenni
Brandy made with fermented cashew apples in Goa/Portuguese India.

fenouilett
French name of three pear varieties with strong anise flavor.
THE VARIETIES ARE:
Fenouilett gris, Fenouilett gros, Fenouilett rouge.

fenugreek
Mediterranean herb cultivated for its seeds. Ancient seed used as food and in incense. Used as a
flavoring in chutney and baked goods. The name is derived from Latin trigonella little triangles.

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Also known as bird’s foot, Greek hay seed.
Trigonella foenum-graecum.

Fer
French red wine grape variety used as blending wine in Southwest France.

fermentation
Process in which sugar is transformed into alcohol and carbon dioxide. The process is used in many
ways to transform food and has been used since antiquity. Fermentation needs accessible sugar, warmth
and moisture, and is caused by a living yeast enzyme.
Fermentation is stopped when the food supply is exhausted, when the temperature is too low or too
high, or when so much alcohol is produces as to stop fermentation.
Lactic fermentation takes place in milk and converts milk sugar into lactic acid. See yeast.

fermentation, malolactic
Wine term for secondary fermentation which takes place in many table wines. It is a beneficial
fermentation which renders the wine softer and more stable. Malolactic fermentation is a bacterial
fermentation and can be induced by inoculation and/or maintaining the wine in a warm environment.

fermented milk beverages

There are a number of fermented milk drinks popular in various countries. Some are mildly alcoholic.
FERMENTED MILK BEVERAGES:
Dough - yoghurt blended with salt water and available bottled
Kaelder milk - a Norwegian milk drink.
Kefir - fermented camel’s milk
Kumiss - fermented mare’s milk, popular in Russia
Kyringa - lightly alcoholic sour milk
Laban or lassi - yoghurt drinks from the Middle East
Mazoum - yoghurt drink from Armenia
Skula - Carpathian beverage
Skyr - yoghurt beverage from Iceland.

fern
Perennial shade loving plant. The fiddle head variety is edible when the young curly shoots appear in
Spring.
Ferns may contain small amounts of toxin, which though not dangerous could cause discomfort.
See fiddlehead.
Matteuccia struthiopteris.

Fernao Pires
Portuguese white wine grape, grown mainly in the South.

Fernet Branca
Brand name for world famous Italian bitter with 40% alcohol content.

fesenjen
Middle Eastern dish of poultry, ground walnuts and pomegranate juice. Often served sprinkled with
pomegranate seeds.

festonati
Italian dry pasta shaped like small garlands.

Feta
The major cheese of Greece. A tangy, white, salty tasting cheese made from either sheep's milk or goat's
milk. In Greece, it is most likely made with goat's or sheep's milk, outside Greece the cheese is often
made with cow’s milk. The cheese is marinated in brine and sold in brine. The texture ranges from soft

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and creamy to almost dry. Feta cheese is used in spanakopita (flaky spinach and cheese pastry) and in
salads.

Fetasca Neagra
Romanian red wine grape variety, widely planted.

Fetasc Alb
Romanian white wine grape, identical to the Hungarian Leányka, also called Mädchentraube in the
German speaking region.

feteer
Egyptian popular snack. Phyllo (filo or strudel) dough rolled around a choice of fillings, such as dates or
raisins, cheese, eggs or meat.

fetticus
See lamb’s lettuce or corn salad.

Fettküchle
Pennsylvania Dutch yeast doughnut, similar to the Pennsylvania Dutch Fassnacht or the Bismarck.

fettuccine
Italian pasta in the shape of narrow noodles. The Roman name is tagliatelle.

Fettuccine Alfredo
Italian pasta dish, originally referred to as tagliatelle alla panna, but renamed for the restaurateur in
Rome who specialized in the dish. Fettuccine is the Roman name for the northern Italian ribbon-shaped
pasta.
The dish has become popular in Italian restaurants on account of it simplicity. The cooked pasta is
tossed with butter, cream, Parmesan cheese, pepper, and nutmeg and thickened with egg yolks.

fettunta
Italian/Tuscan specialty. Toasted bread, rubbed with garlic and olive oil, sometimes topped with tomatoes
or mushrooms.
A hearty peasant snack.

Fetzer
California winery located in Mendocino County's Redwood Valley. Begun by Barney and Kathleen Fetzer
in 1968. The company is still run by their 11 children, although the winery is now owned by a large
distillery. Before going into the wine business, Barney was a lumberman in northern California. Paul
Dolan has been the winemaker since 1977.
The winery produces over 1 million cases of good quality, reasonably priced wine annually. Grapes
include Chardonnay, Sauvignon Blanc, Chenin Blanc, Gewürztraminer, Cabernet Sauvignon, Zinfandel.
Fetzer specializes in organically grown wines, and also maintains a experimental large garden, where
unusual vegetable are grown for seed and preserved.

feuilletage
French term for puff pastry. The word refers to the layered dough and to the finished product. See puff
pastry.

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feuilette
French term for a small oak barrel of 136 liters capacity used in Chablis. Most have been replaced by
the Burgundian piéces holding 228 liters.

feverfew
Strongly scented perennial herb with daisy like flowers that can be used for medicinal purposes. The
medicinal tea is considered a mood pacifier.
Chrysanthemum parthenium.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

fèves
French term for mature, fleshy beans while still green. Slender beans are called haricots verts.

Fiaker Gulyas
Austrian/Viennese beef gulyas (goulash), topped with a fried egg and sausages, named after the local
horse carriage drivers.

fiasco/fiaschi
Italian bottle with a rounded bottom, supported by a basket. It is used for wine and oil. For many years
inexpensive Chianti wines were shipped in fiaschi, and many were made into lamps or candle holders by
college students.

fiber
Nutritional element contained in many foods, such as grains and some fruits. In addition to its general
nutritional value, fiber is credited for preventing some forms of cancer. Authorities agree that adults
should consume between 25 to 30 grams of fiber a day, although most Americans consume much less.
Too much fiber can be harmful as it can cause intestinal distress and can cause the body to excrete too
many minerals.
There are two basic kinds of dietary fiber: Insoluble fiber such as wheat bran helps prevent constipation
and may prevent colon cancer, it merely ushers food through the body. Soluble fiber such as oat bran are
absorbed into bloodstream and assimilate excess cholesterol.

Fiber Tea
Blend of tea leaves and three fibers, cellulose, hemicellulose, and lignin, made by Oriental Best Food of
Hong Kong.

ficelle
French term for string. By extension a long slender loaf of crusty French or sourdough bread.

fiddle head greens

The curled up shoots of the ostrich fern, harvested in France and in the Northeastern U. S. and
Southeastern Canada. Because the shoots have not yet unfurled, they resemble the head of a violin or
fiddle. Their taste resembles asparagus. They are best served boiled for 10 minutes and then lightly
sauteed. Usually bought fresh, but can be purchased canned under the "Belle of Maine" label or frozen.
It grows in moist places such as river banks and is harvested in early spring. Fiddle heads may contain
small amounts of toxins, which though not dangerous could cause discomfort. Only young, tightly curled
shoots should be eaten. As soon as the ferns begin to open and acquires a purplish tinge, they becomes
too toxic to be consumed.
Also known as bracken.
Pteridium aquilinium.

field salad
Another name for lamb’s lettuce. See there.

field blends

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Wine term which refers to a style of wine making popular in California in the early part of the 20th
century, especially for red wines. Several grape varieties were planted in the same vineyard and picked
and crushed together, so the resulting wine was automatically a blend. Obviously the grapes did not
ripen at the same time, and the wine was mediocre.

field mushrooms
Mushroom growing wild in Europe on meadows. The head is white.
Agaricus campestris; vaporarious.

fieldcress
Wild growing green with a garlicky taste. Used in salads. The same field garlic.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

fifth
Bottle size. 1/5 of a gallon or 25.6 fl oz. or 760 ml. It was often used for distilled beverages.

figs

Picture courtesy of Melissa's Inc. (800) 588 1281

Rounded fruits, pointed at the stem end and growing on trees in temperate climates. Ripe figs vary in
color from bright green to deep purple, depending on the variety. They have been cultivated since
prehistoric times, primarily because they can be dried for storage, an important factor in early times.
Fresh figs are very perishable.
Figs have ruby-red flesh with white protrusions of firmer flesh. They usually contain a large number of
minute seeds, but some varieties are seedless. The flavor is sweet and fragrant.
Figs are grown mainly in Turkey, Greece, Italy, and California. They play an important economic role in
Turkey and Greece.
TYPES INCLUDE:
Black mission, a black or grayish-black variety, a rich maroon color inside
Brown turkey with reddish-brown skin
Calimyra or kadota, greenish figs, which ripen to a chartreuse, pale yellow, or golden hue.
Sari lob, a purple variety of kadota fig grown in Greece, Cyprus, and Israel.
Smyrna from Turkey, often dried. A tiny wasp plays an important role in pollinating.
Figs are available canned, dried and fresh. Dried figs are often sold in on strings tied to wreaths.
The fig tree exudes a white latex sap, which is used in the Middle East to curdle milk for cheese and
yogurt.
Ficus carica.

Fig Newtons
Cookie invented in May, 1882 by James Mitchell who developed a machine to fill a hollow crust with jam.
The machine was installed in Massachusetts and the cookie was named for the nearby town of Newton,
Massachusetts, a suburb of Boston.
The bakery developed several new cookie recipes and named them for Boston area towns and
landmarks. There were also the Brighton, the Cambridge Salt, and the Melrose.

Figeac, Château
Famous wine estate in the St. Emilion region of Bordeaux, France.

fighting varietals
A marketing competition, in which major, large California wineries sought ways to produce varietal wines
inexpensively and tried to make inroads in the wine market by selling these wines at the lowest prices.

Fiji
See kava.

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filbert(s)
English variety of hazelnut. Thus all filberts are hazelnuts, but not all hazelnuts are filberts. The are
named for St. Philbert, a French abbot whose feast day falls in late August, and the nuts are said to ripen
on this feast day. Crisp texture. Slightly sweet taste.
See hazelnuts.
Corylus maxima.

filé/filé powder
Powdered dried sassafras leaves, used to thicken and season Cajun gumbos. Despite the French word
used by the Cajuns, its use originated with the Choctaw Indians.

filet mignon
American term for a steak cut from the center of the beef tenderloin. In French cuisine, the filet mignon
is cut from the tail (narrow) end of the tenderloin, as the name indicates (mignon means small).
However, in the US, the term applies to the best, the center part, of the tenderloin. The dish was
mentioned in the book “The Four Million” by O. Henry in 1906.

filet
The French word for thread. In culinary usage, it is applied to a boneless, and rather long meat muscle.
Generally, the beef tenderloin is called filet of beef. The term is also often applied to the inside breast
muscle of chicken. The term is masculin. It is often misspelled on banquet menus as Petite Filet Mignon.

fillet
In English, a fillet refers to fish, and filet to meat. the terms are often misused on menus.

Filhot, Château
Famous wine estate in the Sauternes region south of Bordeaux, France. The wines are sweet.

filo
Paper thin dough, used in layers, and filled with either savory or sweet fillings. Popular in Turkish and
Greek cooking. On account of travel and war, filo dough reached Vienna, Austria during the 16th century
and is called Strudel Teig in German. See Strudel.
Filo sheets are available commercially and are shipped frozen, and should be defrosted in the
refrigerator for best results.
Kataife is shredded dough.
Also known as phyllo or phylo.

filtering
Wines are filtered to remove dead yeast cells and other impurities. Too aggressive filtering can destroy
some of the finer qualities in the wine. Filtering is often done with charcoal filters.
There are also unfiltered wines on the market.
See also fining.

financière, à la
French culinary term for a rich garnish including truffles, cocks’ combs, mushrooms and quenelles.

Findling
German white wine grape.

fines
Confectionary term which refers to the fine oily powder left after nuts are chopped for candy.

fines herbs
French term for chopped herbs, in most restaurants just parsley, but originally chervil, tarragon, chives
and parsley. The term appear often in connection with omelettes.

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finger bowl
Small silver or glass container filled with hot water and garnished with a lemon slice or rose petals. It is
presented along with a napkin at formal dinners after a course which required the diners to use their
fingers.
The diners are expected to dip their fingers in the bowl, and dry them with a napkin. The finger bowl is
then removed, and the napkin replaced.

Finger Lakes
The principal wine producing district in New York State. The area is named after the four narrow, almost
parallel lakes south of Rochester.

fining
Wine term for clarifying wine. This can be done by filtering, but also by adding a fining agent, such as
egg white or other albumin. They are added to the wine while still in the barrel and gradually settle,
carrying all the impurities to the bottom.
Collage in French.

Finland food
Although geographically part of Scandinavia, Finland was settled by an Asian tribe remotely related to
the Magyars of Hungary.
The food is a combination Russian influence, the huge neighbor to the East, and Scandinavian dishes.
The native Sami population in the far North depends on reindeer meat during winter and spring, and fish
during the summer. Wild berries are abundant. The short growing season also provides a variety of
mushrooms.
Coffee is popular.

finnan haddie
Cold smoked small haddock, fished off the coast of Scotland. Supposedly first made by accident in
Findon, Scotland. Haddock was hanging to dry when fire swept through the building. When the fire and
smoke cleared, the haddock was found to have a beautiful golden color and a deliciously enhanced
flavor. Finnan haddie is normally poached in water with a little milk added to reduce the saltiness. It was
a popular fish for breakfast and lunch on steamships and large hotels both sides of the Atlantic. It has
lost much popularity.
Most finnan haddie sold these days are smoked fillet of cod and haddock from the North Atlantic. The
genuine finnan haddie is sold butterflied, bone and tail in.

finochio
The Italian name for fennel.

fino
Term used for very dry Sherry wines.

finocchiona
Italian salami spiced with fennel seeds.

fint
European fish resembling shad. See there.

fiochetti
Italian dry pasta in the shape of small rolled bows, available plain and green.

Fior d’Alpi
Italian alpine herb flavored liqueur. The bottle often contains a sprig of and alpine flower.

fior di latte
Italian mozzarella-like cheese, but made with cow's milk rather than buffalo milk, and softer in texture
than mozzarella. Produced in the Agerola region of the Sorrento Peninsula, near Naples

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Fiore Sardo
Italian hard sheep's milk cheese with a mild flavor.

fios de ovos
Portuguese dessert made of treads made by poaching egg yolks in syrup. The golden, delicate treads
are served as dessert mounted into nests or beehives. They are eaten by themselves or used to decorate
cakes or pastries.
The dessert was created by the nuns of the convent of Esperanca in Beja. Originally they punctures a
tine hole in an egg shell and seined out the yolks in a long stream into a pot of bubbling sugar syrup. A
special funnel is used today.

fire pot
Chinese doughnut-shaped cooking pot, usually of copper, for cooking at the table. A center chimney
vents the flame underneath.
Used to cook such items as paper thin slices of beef, chicken, shrimp, squid, other seafood, cabbage,
cellophane noodles.

first growth
English wine term used in Bordeaux and Chablis for classifying wines. Premier cru in French.

fish
The different fish species are listed alphabetically under their names.

fish and chips

British popular food consisting of a batter-fried fish fillet and french fries. Traditionally eaten sprinkled
with vinegar, and originally served as street food on folded newspapers.

fish balls
Ground lean fish blended with flour and starches, shaped and poached. The Jewish gefilte fish belongs
in this category. The fish is also blended with mashed potatoes, breaded and fried such as cod fish
cakes.

fish culture
Propagation of principal food fishes and shellfish in fish hatcheries.
Also known as Pisciculture and fish farming.

Fish, fatty, listed alphabetically

FATTY SALT WATER FISHES:
Anchovies
Billfishes, such as Marlin, Sailfish and Spearfish
Bluefish
Butterfish, Pacific pompano
Drums, such as Corvinas, Kingfish, Weakfish and White Sea Bass
Herring, such as Atlantic Herring, Pacific Herring, Pacific Plichard, Spanish Sardine
Jacks and Pompano, such as Florida Pompano, Jack, Lookdown and Permit
Mackerels, such as Atlantic Mackerel, Bonito, King Mackerel, Little Tunny, Pacifc Mackerel,
Skipjack, Spanish Mackerel and Wahoo
Porgies, such as Sea Bream
Rays
Rockfishes, such as Pacific Ocean Perch and Redfish
Sablefish
Smelts, such as Capelin and Whitebait
Swordfish
Tunas, such as Albacore and Yellowfin.
FATTY SALTWATER AND FRESHWATER FISHES:
Artic Char

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Drums, such as Croakers, Red Drum and Spotted Seatrout
Eel, American Eel
Lake Whitefish
Lamprey
Mullets, Striped
Porgies, such as Pinfish and Sheepshead
Shad, such as American Shad and Hickory Shad
Smelts, such as Eulochon, Rainbow Smelt and Surf Smelt
Striped Bass
Salmon, all types
FATTY FRESHWATER FISHES:
Ciscos, such as Bloater and Lake Herring
Drum, freshwater
Mooneye, Goldeye
Paddlefish
Trout

Fish, lean, listed alphabetically

LEAN SALTWATER FISHES:
Codfish, such as Atlantic Cod, Cusk, Haddock, Hake, Pacific Cod, Pollock and Tomcod
Dolphin, Pompano Dolphin
Flounder and flat fishes, such as Dabs, Fluke, Atlantic Halibut, Pacific Halibut,
California Halibut, Plaice, Butter Sole, Dover Sole, Lemon Sole, Petrale Sole, Rex Sole,
Rock Sole and Turbot
Puffer, Atlantic
Sea Bass, such as Black Sea Bass, Nassau Grouper, Red grouper
Snapper, such as Mutton Snapper and Red Snapper.
Tunas, such as Albacore and Yellowfin.
Atlantic tomcod
Snooks
Southern Flounder
LEAN FRESHWATER FISHES:
Carp
Catfish, such as Bullhead and Madtom
Perches, such as Sauger, Walleye and Yellow Perch
Pikes, such as Chain Pickerel, Grass Pickerel, Muskellunge, Northern Pike, Redfin Pickerel
Suckers, such as Carpsuckers, Quillback and Redhorse
Sunfishes, such as Largemouth Bass, Pumpkinseed Bass, Rock Bass, Smallmouth Bass.

fish
MARKET TERMS
Whole or round- entire fish
Drawn - guts removed
Fillets - boneless fillets
Dressed - head and fins removed, pan ready
Steaks - cut across with bones left in.

fish fork
Small fork with three tines. Most restaurants use salad forks with four tines.

fish head curry

Indian and Malayan popular dish served at banana leaf restaurants in Singapore. A portion consists of
one large sea bream head atop a fiery curry sauce, flavored with lemon grass, tamarind, and coconut
milk.
See banana leaf restaurants.

Fish House Punch

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Traditional welcoming punch at the club of the same name in Philadelphia during colonial times. The
punch consisted of Jamaican rum, cognac, peach brandy and lemon juice, sweetened to taste.

fish kettle
Long pot with corresponding perforated insert to poach whole fish. The insert helps to lift the fish out of
the stock.
Also known as fish poacher.

fish knife
Spatula like implement to eat fish at the table.

fish muddle
Fish stew in North Carolina.

fish sauce
Bottled South Asian condiment. There are many varieties.
Also known as Nam pya ye in Burmese.

fish stick
Processed fish, normally breaded or batter dipped, shaped like a small stick. It is always sold frozen and
in most cases already fried.

fistulina hepatica
Edible fungus growing on oak trees.
Also known as ox tongue, langue de boeuf.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Fitou
French red wine from the Midi region.

Five spice powder

Pungent and slightly sweet mixture consisting of cinnamon, fennel, cloves, star anise and black pepper
used in Chinese cooking.

Fixin
Burgundy wine village known for excellent red wines.

fizz
Effervescent alcoholic beverage made with a distilled spirit and mineral water, such as gin fizz.

flageolet
French term for small shelled beans. See beans.

Flagey Échézeaux
Burgundy wine village. The Vosne Romanée wines are cultivated around Flagey.

flambé/flambe
Adding spirit to a dish and burning off the alcohol. It is done both in the kitchen and in the dining room,
although the practice is old fashioned, dangerous and not really necessary because alcohol will
evaporate when heated about 170 degrees.
Flaming food was basically done for show, and some dining room personnel were masters in creating
high flames. It is still done on cruise ships, usually for the captain’s dinner when flaming Baked Alaska is
served. The alcohol actually does not touch the food but is poured into little cups embedded in the
meringue.

flan

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Word with two culinary meanings:
Open, flat tart.
Custard.

flank steak
Tender beef cut that can be broiled. It is the flat muscle embedded inside the udder end of the flank.
The weight range is between 1 and 3 lb fully trimmed.
Meat Buyers Guide # 193.

flannel cake
Pancake. See there.

flauta
Mexican rolled flour tortilla resembling a flute, filled with meat and deep fried. Spanish for flute.

flavored salts
Bay or sea salt are natural salts and may contain traces of sea flavor. Most other flavored salts are
blends of salt and spices or extracts. The most common flavors are garlic and celery.
The French sel épice is a mixture of salt and spices.

flavored vinegars
Vinegars, usually wine vinegar, steeped with herbs or spices. They are commercially available and the
most common herbs used are basil, rosemary, savory, tarragon and thyme.

Fletcherism
Diet fad in the early 20th century, named after Horace Fletcher 1849 - 1919. The term to fletcherize
means to chew food to aid digestion thirty-two times, once for every tooth.

Flétri
Swiss sweet wine made by drying the grapes on straw mats in the sun.

fleuron
French culinary term for small puff pastry piece, normally in half moon shape. Fleurons are traditionally
served with creamed dishes, specifically fish dishes with cream sauce to provide a contrast of textures.

flint corn
Indian corn with very hard kernels. See corn.
Zea mays indurata.

flip
Old English drink, consisting of various alcoholic beverages, including beer and rum, heated with a hot
poker iron.
It was served in special glasses called flip glasses. They were thicker than ordinary glasses.

flitch
Old English term for a side of bacon and by extension sides of meat or fish. Halibut fillets are sold in the
trade as fledges.

floating island
Commonly known by its French name, île flottante. Originally a layered sponge cake dessert, soaked
with liqueur and filled with apricot preserves, currants and chopped almonds. The cake is covered with
whipped cream, and served surrounded by either custard sauce (crème à l’anglaise) or raspberry sauce.
The name is often erroneously used for a different dessert called oeufs à la neige, which is meringue
"eggs" floating in a custard sauce.

flor

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Spanish wine term referring to the beneficial mold that forms on the surface of certain wines after
fermentation. The flor needs oxygen to grown and radically transform the flavor and color of the wine. It
is the important process that transforms wine into Sherry.
Flor occurs naturally in certain districts, but can also be artificially induced.

florentine, à la
French old menu term for dishes containing spinach.

Florentines
Lace cookies made with almonds and candied fruits.

flounder
Generic name for a number of flatfish species.

flour
Ground grains or other starchy products such as tubers, roots, fish and fruits. The process of flour
making is lost in antiquity. It was discovered that humans can not convert the grain starches into sugars
without application of heat. Cracking the hard kernels was a logical process to cook the grains faster.
When this happened is obscured in antiquity, but a sort of flat bread was used already during the stone
age. The grinding equipment started with mortar and pestle and eventually progressed to two flat stones.
Around 800 B.C. the circular motion of the grinding stones was used. During the middle ages, windmills
for turning the stones became known in Europe, and water power as well as animal locomotion was also
widely employed.
Wheat flour is classified as hard or soft. Hard wheat flour is made from durum or winter wheat.
HARD WHEAT FLOUR CLASSIFICATION:
Hard wheat flour - 100 % straight, or strong flour, used for hard rolls and pizza
Patent flour - also called bread flour, flour with high gluten content for general use.
First clear and second clear - high gluten flour, slightly dark.
Whole wheat flour - also called Graham flour.
SOFT WHEAT FLOUR:
Cake and pastry flour - with a lower gluten content than hard wheat flour.
RYE FLOUR:
Pumpernickel flour - available as Patent or light flour, medium and dark.
Rye flour has a low gluten content. Rye blend consisting of rye flour and clear flour is also
available.
Most flours are blends of different wheats to maintain consistency and are enriched with thiamin,
riboflavin, niacin and iron to replace nutrients lost in milling. Bleached flour must be labeled according to
federal regulations. Flour should be aged 8 to 10 weeks or chemically aged to give it the proper baking
qualities.
Flours are also made with corn, barley, oat, rice and ethnic grains.
Stone ground flour is a coarse flour ground with mill stones rather than metal rollers. Since the grinding
process is slower and generated less heat fewer nutrients are lost.
The best flour for roux is bread flour, because it has a high gluten content.
Southern flour is a soft winter wheat flour with a low protein content. This makes for fluffier biscuits.

flowers
See edible flowers.

flower cheese
English cheese containing flowers petals, such as Rose petals and Marigold petals.

fluke
Flat fish, term used interchangeably for flounder. See there.

flummery
Old term for various desserts normally custards or puddings. Originally flummery was oat bran slightly
fermented, and then boiled.

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Also known as flumery, flomery.

flute
TERM WITH MANY MEANINGS:
Long stemmed champagne glass
Long, crusty French bread, also known as baguette
Used as verb to press pastry dough at the rim of a mold before baking.

flying fish
Tropical ocean food fish of the family exocoetida popular in the Caribbean and the Phillippines.

flying foxes
Fruit bats are eaten on the South Pacific island of Tonga. The bats are said to be gamey but tasty.
Pteropus.

focaccia
Italian bread topped with onions, olives, tomatoes and herbs. The word is derived from the Latin word
focus, hearth.

Fogas
Pike perch, a fresh water food fish harvested in the lake Balaton in Hungary, the largest warm water lake
in Central Europe.

Foggiano
Italian cheese made with ewe’s milk in the province Apulio.

foie gras
French term for fat liver, by extension fatty livers from geese and duckling. The industry started in
Alsace, France, and is based on force feeding geese until their liver expanded to grotesque size. A hand
cranked auger called gavage was used to force feed the birds. The livers are a delicacy, but the use of
the gavage is outlawed in most countries.
See foie gras.
The liver is rather large, light in color and is used in hot dishes or in patés and other cold preparations.
The production of foie gras has shifted from Alsace to other parts of France, to Israel, to Eastern Europe
and also to the US. A special breed of Peking duck crossed with moulard duck is used in the US. Fresh
foie gras has become a readily available item in luxury restaurants.
French foie gras is produced slightly different from American foie gras and lends itself more to the
production of mousse and paté, whereas the American foie gras is more suitable for sauteeing.
France uses more foie gras than it can produce and much is imported from Eastern Europe, especially
Hungary. French foie gras producers use different types of feed and a group of producers from
Southwest France were able to get a quality Appellation Controllée designation from the French
government for their products because they use only pure corn.
TERMS:
Foie gras naturel - raw liver or cooked canned whole liver
Pâté de foie gras - liver baked in pastry crusts, often called en croûte. The same term is used for just
canned paté.
Purée de foie gras - made with liver trimmings
Saucisson de foie gras - canned sausage product
Terrine de foie gras - livers baked in earthen terrines
Canned foie gras products often contain slivered truffles.

fold
Culinary term for carefully blending ingredients together, such as folding whipped egg whites into a
batter.

Folle Blanche
French white wine grape used in the production of Cognac and Armagnac.

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fond d'artichaut
French for artichoke bottom.

fond
French term for stock of any kind. For example, fond de veau is veal stock.

fonda
Spanish term for hotel or restaurant. La Fonda del Sol was a very successful restaurant in New York City
created by Joe Baum and operated by Restaurant Associates.

fondant
Boiled sugar icing. It is commercially available, and only needs to be warmed. By extension the name
for candies made with fondant.

fondue
French term for melted food. The most famous fondue is Swiss, made with melted cheese. A special
fondue pot, called caquelon, is rubbed with garlic, the diced cheeses, such as Appenzeller, Greyezer
(Gruyère) and Freiburger Vacharin are added, and all is melted over very low heat with dry white wine.
When the cheese is melted, a small amount of corn starch, mixed with Kirsch brandy, is added. The dish
is served in the original pot, over a low flame to keep the cheese melted, with chunks of crusty breads.
The guests are expected to dip the bread, on long forks, into the melted cheese.
Fondue Bourguignon has no melting food. It consists of tender meat and seafood pieces and skewers,
and dipped into hot oil at the table. Hot and cold sauce dipping are served.
Both Fondue varieties have lost on popularity. The Swiss Fondue can be fattening, and develops a
strong smell in the dining room. The other fondue is a fire and accident hazard.
Chocolate Fondue is a relative newcomer. It is chocolate sauce, kept hot on the table with a warmer.
Small pieces of solid fruits, berries and cake are supplied to be dipped. It is a fun dish, but with concern
about diets, also lost popularity.

fonduta
Italian specialty of the Piedmont district. A fontina cheese and egg custard.

Fontainbleau
French famous palace castle on the Loire river, and also the name for a triple crème cheese.
French dessert made by whipping very rich cream cheese with sugar and berries.

Fontina
Italian cheese from the region of Piedmont/Valle d'Aosta. The cheese has been made since the eleventh
century, and is best when made in high mountain valley of Aosta. The original Fontina has a light brown
rind, is a warm ivory color, and resembles in texture Gruyère cheese.
The name Fontina is not protected, and there is much imitation Fontina on the market. The cheese
covered with red wax often labeled as Fontina is not genuine.

Fontini
Italian goat cheese.

food stamps
Federal program that provides coupons to poor people to be used for food purchases. Luxury foods and
alcoholic beverages cannot be purchased with food stamps.

fool
British dessert of fruit puree blended with pastry cream and whipped cream, frequently served in a tall
glass. Popular is gooseberry fool.

foot
Term used for the edible body part of mollusks used for moving or clinging to rocks.

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forbidden fruit
The term goes back to Biblical reference to the apple Adam and Eve were not allowed to eat.
It is assumed that the shaddock was meant. See there.

Forbidden Fruit™
Proprietary name for a citrus flavored liqueur.

forcemeat
Chopped raw meat or fish, blended with spices, cream and eggs, used for stuffing. Often an extender
such as bread or starch products are also incorporated.
The generic French term is farce. See there.

Fore Sardo
Italian cheese from the region of Sardegna.

forestière
French culinary term for dishes garnished with mushrooms.

Forever Yours™
Mars candy bar “Vanilla Milky Way” covered in dark chocolate, which is no longer made.

Forez
French cheese, also called d'Ambert, made in central France. The cheese is cured in cellars, and
resembles Roquefort. See there.

Formagelle
Italian cheese made from ewe’s or goat’s milk in the mountains of northern Italy. The cheese is often
consumed fresh.

Formaggi di Pasta Filata

Italian name for a group of cheeses made by heating the curd until it is plastic in consistency, and
shaping it into braids, ropes or twists.
TYPICAL PLASTIC CURD CHEESES ARE:
Caciocavallo from Italy
Kaskavalj from Eastern Europe
Katschkawal from Eastern Europe
Moliterno from Italy
Mozzarella from Italy
Oschtjepek from Eastern Europe
Parencia from Eastern Europe
Provatura from Italy
Provolone from Italy
Scamorze from Italy.

Formosa oolong tea

Black semi-fermented tea from Taiwan with large leaves and slight peach aroma.

Forst
Small German wine village in the Palatinate famous for excellent white wines.

Forta
German white wine grape.

fortified wines

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Wines with brandy added. They were originally fortified to preserve them during long sea voyages.
Common is an alcohol content of 18% to 20% or more. The term is not allowed on labels and in
advertising.
FORTIFIED WINES ARE:
Madeira - from the Portuguese Island of the same name
Málaga - from Spain
Marsala - from Sicily
Port - from Portugal
Sherry - from Spain
Most aperitive wines are also fortified.

Fortune cookies
American invention based on the Japanese crisp sembei crackers.

foudre
Wine term for large casks for transporting wine. The better term is Fuder. See there.

fougasse
French term for bread topped with onions, olives, tomatoes and herbs. The word is derived from the
Latin word focus, hearth.

Fougner, G. Selmer
A jounalist and wine writer, who wrote a daily wine and dining column for The New York Sun. 1884-1941.

Fourme d’Albert
French cow’s milk blue cheese resembling Stilton. See there.
Also known as Fourme de Cantal.
fowl
Generic term for bird, but used as culinary term to describe a hen beyond its egg laying time,
slaughtered for soup meat.

Fox grape
Grape native to the US from which numerous cultivated varieties have been developed.
Vitis Labrusca. See there.

foxiness
Wine term for the taste of wines made with native American grapes.

frais des bois

French term for wild strawberries. They are usually small but flavorful. Strawberries resembling frais
des bois are also cultivated.

Framboises
French term for raspberries.

Frambois
Imported raspberry brandy. The best is produced in the Black Forest region of Germany, in Alsace,
France and in Switzerland. The brandy is clear and dry. The German term ist Himbeergeist.

Franconia
Important German wine district centered in Würzburg. See German wine.

Franconia potatoes
Dish from the Franconia mountain range in New Hampshire. Boiled potatoes baked with butter.

Frangelica

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Italian liqueur made in the town of Barbero sold in a friar shaped bottle with hazelnut flavor and hints of
cocoa, berries and flowers.

frangipane
Pastry cream mixed with crumbled macaroon cookies. See pastry cream. The term is also used for a
cake filled with frangipane.

Frangipani
Italian nobleman and chef who takes credit for inventing frangipane cream during the reign of Louis XIII
of France.

Frankfurter
Slim, long German sausage, the forerunner of the hot dog. The genuine Frankfurter is made with pork,
pork fat and is smoked.

frankincense
The sap of trees of the genus boswellia. Oman was a major producer and the dried sap was an
expensive comodity.

frappe/frappé(e)
French for quickly chilled. Frappé is an iced drink, often a cordial served orver crushed ice.

Frascati
Famous Italian white wine made south of Rome. It can be dry, semi dry and sweet. Most Frascati sold
in the US is dry.

free-range chicken
According to the USDA regulations in 1996, a free-range chicken is a bird that has access to outdoors.
The regulations do not specify feed, size of outdoors, or length of time the bird spends outdoors.
The term was originally coined by Larry Forgione, chef owner of the American Place Restaurant in
Manhattan. It was to indicate that the bird was raised on a small, local farm.

freeze drying
Method of drying frozen food under a vacuum. It requires less heat than normal drying and will therefore
retain flavors better. The most successful freeze dried product is instant coffee.

Freisa
Italian red wine grape variety grown in Piedmont since 1799, high in acids and tannin.

Freisamer
German white wine grape.

French 75
Cocktail supposedly invented by Leon Bertrand Arnaud Casenove, owner of Arnauds's restaurant in New
Orleans. There are many versions, but they all contain champagne.

French Colombard
White Vinifera grape, also known as West's White Pacific grape, and as Colombard in France. The wine
made from this grape is used primarily as a blending wine.

French beans
Very fine string beans, also known as haricots verts. See there.

French dressing
Dressing made originally by combining oil and vinegar. Commercial versions are made with tomato
products, and are thickend.

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french fries/french fry
Abbreviation for French fried potatoes. Potatoes cooked submerged in hot fat.
The potatoes are always cut in strips, but can be in many different thicknesses, with and without skin,
straight cut or crinkle cut.
The potatoes must be cooked twice in fat, first cooked at a lower temperature until done, and then
cooked at a slightly higher temperature until crisp. French fries freeze well, and most restaurants buy
them frozen. They are a staple at fast food restaurants.
Pommes frites in French, and in England chips.

French onion soup

Menu term for onion soup based on meat stock. It is most often served gratinée meaning with a slice of
toast, sprinkled with grated cheese and browned. Unfortunately the soup is seldom correctly made.
The soup is better when the onions are slowly sauteed until caramelized, good beef stock is added and
the soup is slowly boiled. A slice of toasted French bread is place on to bottom of a fireproof terrine, the
soup ladled over the bread. sprinkled with a blend of Parmesan and Gruyère cheese and baked in a
water bath in the oven until brown.

French onions
Name sometimes used in Washington state for the Walla Walla onions grown there. The term French
onions comes from the fact that the seed was first brought to the US from Corsica by a Frenchman,
Peter Pieri. See Walla Walla.

French Tarragon
herb, the better of the two tarragon species, native to Europe and used an many French dishes. The
flavor is assertive.
The other species is Russian tarragon with coarser leaves and less flavor.

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French toast
Breakfast dish consisting of bread dipped in an egg and milk/cream mixture, sauteed and served with
maple syrup or other fruit syrups. The dish is known under many names in other cultures, and was
invented to use up stale bread.
To make French toast properly the egg mixture must penetrate the bread thoroughly to keep the center
of the bread moist. This is best accomplished by soaking the bread. The bread cannot be too dense, it
would not allow the egg mixture to penetrate, but cannot be too soft, otherwise it would disintegrate. The
best bread is french bread, but imaginative chefs make French toast with challah bread, brioche, plain
white bread and many other breads, with varying success.
Pain perdu in French, Arme Ritter in German, Pofesen in Austria, torriga in Spain. In these countries,
French toast is served as dessert rather than as a breakfast item.

Frenet Branca
Italian brand of bitters. See there.

fresa
Spanish name for strawberry.

Fresa

Cheese made in Sardinia.

fresh
Much used food term and difficult to define. The FDA defines fresh in the negative, as a term that
"should not be applied to foods which have been subjected to any from of heat or chemical processing."
The term fresh, applied to poultry, according to the USDA in 1996, means that the product was
transported and stored above 20 degrees Fahrenheit.
The term does not address the length of storage or transportation. A vegetable harvested in California
and sold in New York City is at least 4 days old if transported by truck, a fresh vegetable harvested in
New Jersey might be only a few hours old. Both products can claim the term fresh.
The famous New York restaurateur Joseph Baum did not allow the term fresh on any menus.

Frey, Emil
Cheese maker from Upstate New York credited with inventing Liederkranz cheese. See there.

friandises
French menu term for small, fancy cookies. The term can also be used for small delicacies.

Fribourg
Cheese made originally around the town of the same name in Switzerland. The cheese is a hard grating
cheese, resembling Sbrinz (also called Spalen). The cheese is also made in Italy.

fricandeau
French for bottom round, a meat muscle in the leg. Most often used in connection with veal. Meat
Buyers Guide # 171 for beef.

fricandelles/fricadelles
Generic term for meat balls, usually made with veal and soaked white bread. See Frikadellen.

fricassée
White stew usually made with veal or chicken.

Friesian Clove
Dutch cheese flavored with cloves. The cheese resembles Leyden cheese.

frijol, frijoles
Spanish generic name for dried beans, an important staple in many South American countries.

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Frikadellen.
German word for small, oblong meat balls or meat patties. The meat is often a mixture of beef, pork and
veal, seasoning and bread.

Frischkäse
German word for fresh cottage cheese, also called Quark in German.

frisée (frisee)
Also known as curley endive. See there.

fritter
Generic term for fried dough or paste of any kind.

fritto misto
Italian dish consisting of fried meats, fish and vegetables. It can be compared with Japanese tempura,
although fritto misto is usually breaded rather than dipped in batter.

friture
French term for deep fat fryer.

frivolité(s)
French for very small delicacies. The term might have been coined by Chef Escoffier.

frogs’ legs
The hind legs of frogs were once considered a delicacy, but have lost much appeal. The most common
preparation was sauteed frog’s legs Provençal, which included garlic and stewed tomatoes.
The frogs usually used are rana esculenta. Frogs are raised in ponds, and much product is imported
from India.

fromage
French generic name for cheese. The name originated from the Greek word formos for baskets,
because the curd was drained in baskets.

fromage à la crème
French cream cheese. It is consumed fresh, sweetened, and often molded in wicker baskets. When
molded in heart shaped baskets it is known as Coeur à la crème.

fromage blanc
The most basic French cheese, soured milk drained in a cheese cloth.
fromage fort
French cheese from the Department Ain. The cheese resembles Fondue, made in Lorraine, and
Canquilotte.

fromage frais
French generic term for fresh cheese. It can range from soft and runny to semi-soft, and from lean to
very rich.

frosted
TERM WITH DIFFERENT CULINARY MEANINGS:
When the rim of a glass is dipped into citrus juice, and then into sugar or salt to resemble ice crystals.
When grape clusters and strawberries are dipped in egg whites and then into crystal sugar.
Cakes spread with sugar icing.
Beverages made with ice cream or shaved ice.

frost fish
Two varieties of fish that appear when frost sets in. They are:
Tomcod - an ocean fish

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Whitefish - fresh water fish.

Frühroter Veltliner
Austrian white wine grape, slightly pink as the name indicates.

Frühstück
German term for breakfast.

Frühstück
Name of a Limburger type cheese made in Germany.

fruit brandies
Distilled beverages made from macerated fermented fruits, such as apples, berries, cherries, pears,
plums and others.
True fruit brandies are always dry and colorless except apple brandy, which can be golden brown.
See distillation.

fruit butter
Heavily concentrated fruit puree, less sweet than jam. The best known is apple butter. It does not
contain any fat.

fruit cocktail
Diced fruits served in a glass or silver cup, but not containing alcohol. Canned fruit cocktail was once a
popular item.

fruit knives
Cutlery smaller and more ornate than used for meat and fish. They are seldom used today.

fruit of the angels

Columbus referred to papaya as the "fruit of the angels".

fruit syrup
Ready to use syrups made with concentrated sugar syrup and fruit juices. Some are made with fruits
flavors, and other are made with fruit juices.
One popular flavor in raspberry syrup.

frumenty
Old cereal dish made with hulled wheat, milk, raisins and sugar.

frutti di mare
Italian word for assorted seafood.

frutta mostarda
Italian/Cremona relish made with fruits and mustard.

fry bread
Lean dough made with wheat flour and leavened with baking powder, rolled into circles and deep fried.
The recipe was brought by the Spanish to the Southwest, and adopted by the Indians. Fry bread exists
in many versions in many cultures.

Fuder
German term for Moselle wine oak casks. Fuders can vary to hold between 900 to 1,000 liters.

fudge
Confection made with sugar, butter and flavorings. The most common flavors are chocolate and vanilla.
The fudge candies are semi soft.
Fudge is also a thick chocolate sauce, served over ice cream.

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Fufu
Nigerian/African popular yam mush usually eaten as starch with fiery stews.

Fugu
Japanese name for a species of blowfish considered a delicacy. The liver is very toxic and can kill
almost immediately when eaten. The killer poison is tetrodotoxin.
Fugu chefs are highly trained and licenced, but accidents do happen in restaurants.
Also known as tiger blowfish, tiger puffer.
Sphoeroides rubripes.

ful medames
Dried light brown small beans, a variety of fava beans, popular in the Middle East. The white beans in
the same family are ful nabed.
The beans are used in bean patties called taamiya, and in the Egyptian national dish Ful Medames, a
baked bean casserole.
Lathyrus savitus.

fumaric acid
Food additive to give an acidic flavor to processed foods.

fumé
French term for smoked. Some wines names include the term, although they are not smoked.

fumet
French term for concentrated meat, fish or vegetable stock. An other term is essence.

Funchal
Principal city and shipping port on the island of Madeira.

funeral pie
Pennsylvania Dutch pie containing a baked raisin filling. It was served at funerals. Also called Rosinen
Pie.

fungophilio
Mushroom lover, often a collector of wild mushrooms.

fungus
Botanical term for organism that live on organic substances. The higher fungi include mushrooms.

funnel cake
Thin cake batter dripped through a funnel into hot fat. The dish is of Pennsylvania Dutch origin, and is
often served at county fairs and in food courts.

Furmint
Hungarian white wine grape, the grape used in Tokay wine, but also in table wine.

fusili
Italian dry pasta in spiral shape.

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fût
French word for barrel.

Fuzzy Navel
Cocktail made with peach schnapps, orange juice and ice. The origin of the name is not known.

Fynbo
Danish cheese made on the island of Funen.

gado gado
Indonesian spicy salad of steamed or raw vegetables made with bean sprouts, cucumber, long beans,
and cabbage, tossed with a peanut sauce spiced with red chilies and shallots.

Gaelic coffee
See Irish coffee.

gaeng rawn
Thai bean thread noodle and vegetable soup flavored with curry.

Gaffelìere, Château
Bordeaux wine estate in Saint Émilion.

Gaglioppo
Italian red wine grape variety grown in Calabria/Italy.

Gailan

Leafy Chinese vegetable in the cabbage family.

Gaillac
French wine often sold in bars as basic house wine.

Gaiskäsli
German slang word for a goat cheese made in Germany and Switzerland. The proper name is
Ziegenkäse.

Gaja, Angelo
Italian winemaker from the Piedmont area of Italy. His most prized wine is his Barbaresco, but he also
makes Barbera, Barolo, Dolcetto d'Alba, Nebbiolo, Cabernet Sauvignon, Chardonnay, and Sauvignon
Blanc.

galangal
A sweet fragrant rhizome, a cousin of ginger root. Also related to turmeric. Native to Indonesia and
common in Malaysian and Thai cooking. Available as root or powder, and used to flavor curries. Often
called laos in recipes.
Galangal was known in England during the Middle Ages under the name galingale, and was considered
an aphrodisiac.
Also known as Thai ginger, Siamese ginger, lengkuas or kha.
Greater gelangal is Kaempferia pandurata and Lesser Galangal is Kaempferia galanga.
Alpine officinarum.

galantine
Stuffed poultry or fish roll, normally served cold. The poultry or fish are boned, a stuffing is made with
the meat and put back into the skin, rolled in the shape of a sausage, then poached, sliced when cold

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and often glazed with aspic jelly. The name goes back to gallo (rooster), because galantines were
originally made only with chicken.

Galax leaves
Round, though leaves about 2 1/2" (63 mm) across, green or reddish brown, used for garnishing fruits.
They are sold in bunches by florists.

galette
French culinary term for a crisp round fruit tart, but the term is also used by extension for other round
tarts.

galia
Summer melon with a "netted" skin. When ripe, it has a rich, heady aroma if held up to the nose and it
will yield slightly when pressed at the stem end. Grown in Israel.
The melon named after the daughter of the first grower. The melons are now also grown in South
America. The melon looks like a cantaloupe, but the flesh is green like a honeydew.

Galicia wines
A region in northwestern Spain, registered as a D.O. (see there) wine producing region. It's wine grapes
include Albariño, Brancellao, Caiñó, Espadeiro, Loureiro, Torrontes, Treixadura.

Galilean comb
Israeli nickname for St. Peter's fish. The name refers to the form of the large dorsal fin.

Galliano
Italian liqueur, made by Distillerie Riunite di Liquori. Galliano is flavored with roots, berries, herbs,
flowers, anise and vanilla. Used in mixed drinks such as Harvey Wallbanger, Golden Cadillac, and
Golden Dream.

gallimaufry
English culinary term without defined meaning. It could be used for hotchpot or a meal made with items
on hand.

gallisation
Wine making practice, outlawed in most countries, by adding water and sugar to grape must to increase
volume and alcohol content. It is basically cheating, but used to be legal in cold wine growing regions to
help farmers survive when the weather was extremely bad.

Gallo
Famous California wine producing family, one of the largest wine producers in the US. The emphasis
has shifted from acceptable jug wines to premium wines of excellent quality.
Gallo Hearty Burgundy was one of the best sellers. The wine is a blend of different grapes such as
Zinfandel, Petite Sirah, Barbera, Ruby Cabernet, and Carignan. The blend does not include pinot noir,
the Burgundy grape.

Gallo Nero
Italian, meaning black rooster. The symbol of the Chianti wine consortium since 1260. This "gallo" has no
relationship to the American Gallo family.

gallon
Liquid measure used in the US containing 128 fl ounces, or 3.785 liters.
The Imperial gallon used in Britain is slightly larger and has 160 fl ounces.
The gallon was the same size in Britain and in the US until 1826.

Galuptzi
Jewish cooking, an other name for stuffed cabbage.

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Galway
City in Ireland famous for oysters. An oyster festival is held annually.

Gallweys Liqueur
Irish cordial flavored with coffee and honey.

game chips
Potato chips, they used to be served with roasted game birds in England.

Gamay
The exclusive red wine grape of the Beaujolais region in Burgundy, France. It makes a light fruity red
wine. Also grown in Australia, New Zealand and the US.
It has been linked with gouais blanc a grape once cultivated in the Middle ages.

Gamay Blanc
White wine grape, more commonly known as Melon de Bourgogne. Originally from Burgundy and now
grown Muscadet region where it is known as the Muscadet.
It is still grown in Burgundy, but there it is not used for wine, but rather in food sauces. It is commonly
fermented slightly into a verjus before being used the sauces.

gambaretti
Italian/ Neapolitan name for giant shrimp.

gambas
Spanish term for shrimp.

Gammelost
Norwegian semisoft blue cheese.

gammon
British word for bacon, also for salt pork and ham.

ganache
Chocolate cream. Chocolate with high cocoa butter content, such as couverture, is melted in heavy
cream. When the mixture has cooled, it is whipped to a cream. The proportions are 8 oz chocolate to 16
oz - two cups - 36% cream. Ganache can be flavored with rum or appropriate brandies and liquors. The
rich ganache is used as cake fillings, especially with meringue cakes, and as center in chocolate truffles.
When used in chocolate truffles, less cream is used. In some cases, butter is also added to provide
additional stiffness to the filling.
The same method can be used to make chocolate truffles, but the ratio of chocolate and heavy cream
should be 50% each.

gandules
Spanish term for pigeon peas. See there.

Garbure
Classical French hearty vegetable soup. It might have originated in the Pyrenees mountains between
France and Spain.

Gaperon
French garlic flavored buttermilk cheese.

gar
Fresh water food fish with a long, narrow jaw. The fish has a green skeleton which makes the fish less
desirable.
Also known as gar-pike, needlefish, sea needle.
Lepisosteus spp.

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garam masala
Indian spice mixture consisting basically of roasted cardamon pods, black pepper, cumin, coriander,
cinnamon and cloves.
The name means “hot spice mixture”. It is available as powder and as paste.
Also known as gorum moshla.

garbanzos
See chick peas.

Garda
Italian lake famous for its mild climate located in Northern Italy bordering the province South Tyrol.
The hills around the lake are covered with vineyards producing a wide variety of wines.

garde manger
French culinary term for cold kitchen. Literally translated it means "to guard the edibles". Before
mechanical refrigeration was available, the coolest spot in the kitchen was reserved as larder and
storage room. The chef in charge is called Chef Garde-manger.
In this section of the kitchen all cold food is prepared, and also all cold food pre-preparation was done,
such as butchering, breading of food, making sausages, stuffing, patés and other related activities.

garden sorrel
Type of sorrel (see there), a sour grass, also known as green sorrel.

garden cress
Tiny plant, native to Europe, and related to pepperwort and mustard. It has been cultivated since the
Roman times and is used in salads and as garnish with grilled meats. The taste is sharp than watercress.
Lepidium savitum; Sinapis alba.

garden egg
West African and Caribbean eggplant. The African version is small, round, and pale to deep yellow in
color. Related to the susumber, which is also called pea aubergine or gully bean.

Garden mint
See spearmint.

Garden of Midas
The area of Macedonia in northwestern Greece, blessed with benign climate. Fruit trees and wine
grapes, notably Xynómavro and Negoska, are grown there.

Garden of France
Poetic description of the Loire valley on account of its vineyards, palaces and gardens.

gardenia
Edible flower of the genus Gardenia.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

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Garganega
Italian white wine grape, a major grape of Soave wine, and unique to that region. It has been cultivated
there since the 13th century. It is a prolific producer and it gives structure and the characteristic almond
aroma to Soave.

gari
African/Nigerian term for a flour made from cassava root.

garlic
A white-flowering member of the lily family forming a bulb with a cluster of ten to twenty cloves
or toes covered by a papery membrane. It is one of the oldest cultivated vegetables. The medicinal use
of garlic goes back to the ancient Egyptians.
Garlic is native to Asia, and was probably first brought into Europe by returning Crusaders.The name is
derived from two Old English words, gar (spear) and leac (leek).
Garlic flourishes best in rich sandy soil and sunny climates. It can be propagated by planting cloves
about 2 inches deep spaced five inches apart.
TYPES INCLUDE:
Creole - white variety with strong flavor
Elephant or giant garlic is about four times the size of regular garlic, but much milder in taste. It adds a
zest to food, is good minced in salads, but is too mild to be used as an exact substitute for regular garlic.
Gilroy in Fresno County, California is known as the garlic capitol of the world, and a garlic festival is held
there every July.
Italian garlic - pink whit many cloves requiring more labor to prepare
Moly - yellow garlic consumed in ancient Greece
Tahiti - large variety
Wild garlic is edible, though late in the season the taste will become a bit strong.
GARLIC, HISTORY AND MEDICINAL ATTRIBUTES:
Garlic bulbs were found in King Tut's tomb. Babylonians wrote of garlic on their clay tablets.
Ancient people attributed magical powers to garlic. The Egyptians gave it godly powers, taking oaths on
it, and they also used it in barter. The Greeks fortified their soldiers going into battle and athletes with it,
although they also sometimes forbade its use before worshiping at the temple, and sometimes scorned it
as a lower class food. The Romans thought it was an aphrodisiac, especially if ground up with coriander
and mixed with white wine, although they also called it "the poor man's treacle".
Garlic is long praised for its medicinal qualities: Hippocrates prescribed garlic as an antidote for intestinal
problems and infections. Medieval doctors used it to cure high blood pressure, rheumatism, loss of
appetite, lung problems, and toothache, as well as freckles and baldness. It was consumed as well used
in poultices. In World War I, doctors on the battlefield successfully applied it to the wounds to control
septic poisoning and gangrene. And lately scientists have been isolating the specific sulfur compounds
in garlic that seem to have positive effects on everything from blood pressure and cholesterol to cancer
and yeast infections.
The Talmud advises that garlic be eaten to enhance conjugal love.
To this day, garlic is still thought to ward off evil spirits and vampires, especially in some Eastern
European cultures. The Russians still use it to fight colds and flu.
Many people fault garlic for the odor it leaves on their breath. Remedies range from brushing teeth or
using mouthwash to chewing on parsley, but none of these are very effective as the garlic fumes are
mostly exhaled from the lungs. One remedy, delightful to some aficionados or alliophiles, is to consume
enough so that the body learns to assimilate it.
It is said that Queen Victoria's Italian chef, Francatelli, had an ingenious method of using garlic; that he
used to chew on garlic and then breathe over the salad. King Henry IV would not have cared about this
if the story about him is true; it is said that he would consume large amounts before going out to hunt,
and use only his powerful breathe as a weapon.
Two Japanese companies, Sanko Chemical Corporation and Mitsui & Company, have developed Dr.
Saiki's Odorless Garlic. It supposedly looks, tastes, and smells like regular garlic, but does not leave a
lingering smell on the breath. They soak the bulbs in an acid solution for two or three days and then dry
them. The acids kill the enzymes that cause the bad breath. Most garlic enthusiasts are not in favor of
this tampering and recommend instead eating garlic with friends so everyone will have the bad breath.
GARLIC, COOKING WITH:

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Garlic is used whole, slivered, minced, crushed, rubbed onto meats, or rubbed onto cooking pans or
serving bowls. A point of garlic is a tiny bit, the amount that can fit on the point of a chef's knife. Whole
garlic can be roasted and eventually will become a puree. It looses much flavor and smell be long
cooking. However, by cooking garlic in oil or butter the flavor is more developed.
Garlic can be minced and kept in oil. If so, citric or phosphoric acid should be added to inhibit bacterial
growth. It must be kept refrigerated. Chopped garlic is available ready for use. Garlic is available
dehydrated or blended with salt.
See also alioli and aioli.
Knoblauch in German, ajo in Spanish, ail in French, aglio in Italian.
Allium savitum.

garlic bread
Popular restaurant item. French or Italian bread is split or cut in chunks, brushed with butter and mashed
garlic and toasted under the broiler. It is served warm.

garlic butter.
Butter creamed with crushed garlic cloves, used for grilled fish, toasted bread and meats.

garlic chives
Type of chive with a pronounced garlic taste. They are different in appearance from other chives in that
their stems are flatter.
Also known as Chinese chives.

garlic lovers' fan club

Garlic festivals are held in many places, such as in early-September in Amherst, VA, mid-September in
Batavia, NY, late September in Calverton, Long Island, and mid-October in Saugerties, NY.
Lovers of the Stinking Rose is a California club.

garlic powder
Convenient way to add garlic flavor to food. It is marketed as garlic salt, minced garlic,
instant garlic and under brand names.

garlic salt
Commercial product consisting of salt and granulated garlic. It can be sprinkled on food.

Garnacha
Spanish red wine grape originally from the northern Somontano region, now a predominant grape in the
Rioja and Ribera del Duero regions. There is a white Garnacha and also the red Garnacha Parraleta.
Wines made from garnacha include the pale young red, Tinto Garnacha, and a sweet red, known locally
Clarete, and the sherry-like Garnacha fina.
Garnacha grapes are used blended with other grapes such as the Tempranillo, to give body, color, and
alcohol to wines.

Garnacha Blanca
Spanish white wine grape.

garnish
General culinary term without a defined meaning. It can be a decoration on food, but as an
accompaniment to food, such as a side dish, are part of soups and stews.

Garnishing paste
Solid black product made with starch and eggs to resemble truffles in looks, but not on taste. Thinly
sliced, it was used to decorate cold food with elaborate designs. Very little is used today, because the
esthetics of cold preparation have changed.

garniture

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French term for garnish. French cuisine recognizes hundred of garnitures consisting of many food
components, including the appropriate sauces. Garnitures were named after cities, wealthy patrons,
employers, historical events and famous chefs. The use of the described components was rigidly
adhered to. Garnitures in the old sense are considered outmoded.

garum
Early Roman condiment sauce based on fermented anchovies.

gastrique
Flavoring sauce made with sugar and vinegar, cooked till it caramelizes and turns a dark amber. Added
to basting sauces to cut a fatty taste, such as in roast duck.

gastronome
Person appreciating the enjoyments of the table, epicure.

Gastronomie Practique
French cookbook written by Ali-Bab published in 1910.

gastronomy
Culinary styles in the broadest sense including food, beverage and service and enjoyment of good eating
and drinking.

Gastropods
Class of molluscs with one shell including abalone and snails.
Also known as univalves.

gâteau (gateau)
French generic term for cake.

Gâteau de Bruxelles
Belgian dessert from the Brabant region. It is a layer cake with almonds, apricot jam, and rum icing.

Gatorade
Brand name for a thirst quenching beverage. It was developed by Dr. Robert Cade in the mid-1960's at
the University of Florida, and it was named for the University's football team, Gators. Sales inched up
slowly until about 1990 when competitors attempted to cash in on the fitness craze.

Gattinara
Italian red wine made with the Nebbiolo grape in the Piedmont region. It is considered one of the best
wines in Italy.
Spanna is a wine produced close by.

gaufres
French generic word for waffles. In most cases, they are thin and crisp. However, Belgian waffles are
thick.
Very thin gaufrettes are often served with ice cream.

Gautrias
French cheese resembling Port du Salut. It is made in the Department Mayenne.

Gavot
French ewe’s or goat’s milk cheese.

Gay Lussac
French wine chemist who developed a method of measuring the alcohol by volume.

gayette

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Pork sausage or patty wrapped in caul fat. Similar to a crépinette. See there.

Gavi
Italian dry white wine with excellent reputation made from the cortese grape around the town Gavi in
Piedmont.

gazpacho
Spanish national soup, almost always served cold. It is usually made with raw tomatoes, cucumbers,
peppers, onions, vinegar, white bread and spices. It can be compared to a cold vegetable drink and
minced salad combined.
Though now associated with Spain, its origin predates the arrival of the tomato to Spain, which occurred
in the 16th century. The dish It may have originated with the Romans who liked to eat vinegar and olive
oil soaked bread, and the word may come from the old Roman word caspa for residue or fragment. It
probably traveled with the Moors to the Iberian Peninsular, and the word probably was adapted to the
Arabic word for soaked bread.
Red gazpacho, in which tomatoes are the main ingredient is the most common, but other versions are
also made.
REGIONAL VARIETIES OF GAZPACHO INCLUDE:
Ajo blanco de Malaga - a pure white gazpacho made with almonds, garlic and olive oil and not a trace of
tomato. As the name implies, it is popular in the city of Malaga. The soup is garnished with grapes.
Alicante - with mushrooms and escargots.
Salmorejo - chunky style served in Cordoba.
Typical accompaniments include finely diced vegetables such as green peppers, scallions or onions,
tomatoes, cucumbers and croutons. In some parts of Spain, the gazpacho is mixed with cream at the
moment of service, and the croutons are not toasted, but made with soft white bread. Also spelled
gaspacho.

Geechee
Term referring to a small ethnic group of about 250,000 Afro Americans who live along the US southern
coast from South Carolina to northern Florida.
Also known as Gullahs. They make a condiment called Geechee Limes.
geese
Plural of goose. See there.

gefilte fish
Jewish traditional appetizer, also spelled gefulte fish. Literally the term means "stuffed fish", and
originally it was a fish mixture stuffed in fish skin. The stuffing consists of ground fish, eggs, onions and
matzo meal. The fish used must be kosher, meaning that it must have scales; therefore the dish is often
made with carp.
Today the mixture is shaped like an egg, and poached in a vinegary vegetable broth. The broth should
jell when cold.
The dish is popular as a first course at Jewish holiday feasts among Jews of northern European or
Ashkenazi origin. It is traditionally served with grated horseradish mixed with beet juice.
Also known as gefüllte fisch.

Geheimrath
Dutch/German cheese resembling Gouda. The word is German and is a title for high government
officials. See Gouda.

Geisenheim
German wine town on the Rhine River.

gelatin
Thickening agent manufactured from bones, skin and sinews. The invention is credited to Peter Cooper.
It is available flavorless in granules and in sheets, or flavored with fruit or meat flavors. The thickening
capacity is influenced by the acidity and sugar content of the liquid to be thickened.
Gelatin is available as powder and in sheets. Meat or fish flavored gelatin is called aspic powder.

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Fruit flavored gelatin is used as dessert and available as ready to use mix. Jello is a brand name.

gelato
Italian generic term for ice cream. The plural term is gelati. The origin of frozen desserts is obscure, it is
believed that the Romans served flavored snow transported from the Vesuvio. References to frozen
desserts were made in the eleventh century in Sicily. Gelati was known in Florence in the sixteenth
century. The artist Buontalenti is credited with the first commercial production of Gelati.
Old fashioned gelati is made in Italy with milk and egg yolks, heated in a double boiler until thick.
Traditional flavors are vanilla, chocolate, chestnut, nuts and fruits. Fruit ice based on fruit puree, sugar
and water (without dairy product) is called sorbetto.
Italy has a good reputation for making frozen desserts, and in Europe many ice cream parlors are
operated by Italians.

gelé(e)
French word for jelly, also for frozen. A dish covered with aspic jelly can be called en gelée.

gemelli
Italian dry pasta. The name means little twins, and the pasta consists of two pieces twisted together.

General Robert E. Lee cake

Southern U.S. rich layer cake with lemon-flavored filling and frosting.

generic wine
Blended wines named for their style, such as Sherry, Port, Rhine Wine, or for geographic regions such as
Burgundy or Sauterne. They are usually an inexpensive wines.
These wine are produced in US, Chile, Australia, New Zealand and South Africa, where emigrants
started wineries and named them for their home countries or tried to duplicate wines they were familiar
with from home. It was originally intended that these wines would be made in the style of those regions,
but re often not made with the grape varieties permissible in the original wine. Different climate,
procedures and market forces created wines with little in common with their names.

generic products
Consumer products that come in simple, un-branded packaging. The contents must meet FDA standards
of identity and nutritive standards. They differ from premium or branded products in that the contents
may lack uniformity, such as different size cuts of beans in canned green beans. They are cheaper,
mostly because they do not have to pay for fancy packaging or advertising.
Many large supermarket chains sell custom labeled products. It is not the same as generic products
because they are made to specifications for a specific market.

Geneva
English term for Dutch gin because it is heavily flavored with juniper berries. See gin.

Geneva
French speaking city on Lake Leman in Switzerland. The French name is Genève.

genièvre
French name for juniper, also old fashioned word for gin.

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genipap/genip
Small tropical fruit, greenish white in color with a purple juice native to tropical America. It is the size of
a small orange, and is used preserves and in beverages.
Also called marmalade box.
Genipa Americana.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Genoa food
Port city in Liguria/Italy on the Mediterrean Coast. The best known dish from Genoa in the US is pesto.
See there. Also see Italy food.

Genoa salami
Italian dry sausage seasoned with garlic and peppercorns and originally with red wine. It is made with a
mixture of pork and pork fat.
Genoa salami is also made with beef.
génoise
French term for a sponge cake batter made with the addition of liquid butter. The butter makes the cake
moister than sponge cake made only with eggs, sugar and flour.

Genovese sauce
Other name for pesto, a mixture of chopped basil leaves, oil, garlic, pine nuts, and grated cheese. Used
on pasta and pizza.

Gentian
Liqueur made in France and in Switzerland. It is made with the leaves and flowers of a plant with same
name found in the Alps.

geoduck
Giant clam harvested in Pacific waters. It is often used as sashimi and sushi.
Mirugai in Japanese. See clams.

Geographic names associated with food:

Caviar - Greenwich Township, Cumberland County, New Jersey
Cherryville - North Carolina
Hot Coffee - a town in south central Mississippi.
Shark River - Wall Township, Monmouth County, New Jersey
The Alligator - Jackson Township, New Jersey
Two Eggs - a town in Florida.

Georgia, (formerly Russia) food

The food of a region of the noted for its fine food, which is more Mediterranean than Russian in
character. Generous use of herbs such as basil and coriander, spices such as hot pepper, fenugreek,
and garlic.
FOODS INCLUDE:
Chakapuli - chicken stew
Chicken bazha - chicken stew
kartofchin - cheese and potato pie
khachapuri - a bread
lobio - kidney beans
shashlik - grilled lamb on a skewer
suluguni - cheese
Wine is also produced in Georgia. Wine grapes include Mtsvane, Rkatsiteli, Saperavi, Tsitska. Most wine
is named for the towns they come from but Rkatsiteli and Tsitska wines are often labeled by grape name.
Some local wine is fermented in clay pots buried in the ground as was done already by the ancient
Greeks and Romans.

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geranium
Group of several flower plants with edible flowers. Different geraniums have a taste range from mild
and perfumy to spicy. A jelly can be made with leaves and apple juice.
Also known as stork’s bill.
Geranium/Pelargonium.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

German chamomile
See chamomile.
Matricaria chamomilla.

Germany food
German cooking has the reputation of being heavy and conservative, but this does no preclude that is it
delicious and interesting. Germans take eating seriously and German women are still expected to be
excellent cooks and fuss over the stove. They display pride in setting a beautiful table and serving
excellent dishes, fine cakes and cookies to family and visitors.
German chefs have an excellent reputation for hard work, industriousness and imagination. Many large
hotel in the US have German born Executive Chefs. The German chef’s association, called Verband der
Köche Deutschlands is active for over 100 years and one of the leading forces on the continent in
education and professionalism.
German cooking may not possess the imagination of Italian cooking and the delicate refinements of
French cooking, but when it is prepared with careand well seasoned it can be delicious.
The main meal used to be served at midday, and stores and offices closed at noon. Longer commuting
distances and changed attitudes have shifted the main meal frequently to evening.
The custom of serving a morning snack of sausages and an afternoon snack of pastries and coffee is
also slowly disappearing.
A typical meal starts with soup, followed by a main course accompanied by starch and vegetables and a
dessert. Germans are lusty eaters and the portions are large.
The predominant meat is pork, often used in a dazzling selection of sausages. Sausage making and
curing meats has a long tradition jealously guarded by powerful guilds. Baking, pastry making and
gingerbread baking also is based on long tradition and experience going back hundred’s of years.
Germany produces a wide variety of cheese, especially the province Bavaria and the Allgäu region in
Bavaria close to Switzerland. Many cheeses are listed alphabetically.
TERMS AND TYPICAL DISHES:
Abendbrot - evening meal
Advent - the time before Christmas
Bratwurst - grilled or panfried white sausage
Brot - bread
Bürgerliche Küche - plain good cooking
Frühstück - breakfast
Gansbraten - roast goose
Gasthof - inn
Gemütlichkeit - well being friendliness
Hasenpfeffer - See there.
Hering - herring. See there.
Heringschmaus - eleborate meal before the beginning of lent
Kalbsbraten - veal roast
Kalbshaxe - veal shank
Kartoffelklösse - potato dumplings
Kartoffelpuffer - potato pancakes
Konditoreien - pastry shops
Königsberger Klopse - meat balls in white caper sauce
Kurort - spa
Mittagessen - lunch
Oktoberfest - yearly Munich beer bash
Rouladen - See there.

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Sauerbraten - pickled pot roast
Schwarzbrot - rye bread
Schweinsbraten - pork roast
Spanferkel - suckling pig
Speck - bacon
Stammtisch - table reserved in restaurants for steady customers
Warmer Kartoffelsalat - hot potato salad
Weihnachten - Christmas
Wild - game
Wurst - sausage
SAUSAGES AND HAM:
Bierwurst - pork and beef sausage eaten hot
Blutwurst - blood sauage eaten hot or cold.
Braunschweiger - spreadable pork liver sausage
Cervelat - See there.
Kalbslberwurst - calf’s liver sausage
Kochwurst - sausage made with boiled ingredients.
Landjäger - dry sausage
Leberwurst - pork liver wurst
Lyoner - pork and beef sausage with pistachio nuts.
Mettwurst - spreadable sausage. See there.
Presskopf - head cheese
Schinkenwurst - sausage with ham pieces
Schwartenmagen - gelatinous sausage resembling head cheese
Schweinswürstl - Bavarian pork sausage eaten hot
Speck Blutwurst - blood sausage with pork fat pieces
Sülze - head cheese
Teewurst - very fine spreadable sausage
Westfäler Schinken - Westpahlian ham. See there.
Zungenwurst - blood sausage with smoked tongue pieces
BREADS:
Bretzel - pretzel
Eiweckerl - eggroll
Knäckebrot - cracked wheat bread
Kümmelbrötchen - caraway roll
Mohnbrötchen - poppy seed roll
Pumpernickel - See there.
Roggenbrot - rye bread
Salzstangen - salt sticks
Schrotbrot - cracked whole wheat bread
Schwarzwälder Brot - dark rye bread in round loaves
Semmel - roll
Stangenbrot - white sandwich bread
Vollkornbrot - cracked whole rye bread
Weissbrot - white bread
Winzerbrot - crusty white wine maker bread
Zopf - braid
DESSERTS AND CAKES:
Apfelkuchen - apple cake
Apfelpfannkuchen - apple pancake
Baumkuchen - See there.
Berliner - See there.
Dampfnudeln - hot yeast buns with vanilla sauce
Frankfurter Kranz - wreath layer cake
Lebkuchen - ginger bread
Lebkuchen - ginger bread
Napfkuchen - bundt cake

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Pfeffernüsse - spice cookies
Quark Kuchen - cheesecake
Schwarzwälder Kirschtorte - see there
Springerle - anise cookies
Stollen - rich yeast loaf studded with almonds and candied fruits served at Christmas
Streusselkuchen - cake with sugar crumbs
Weihnachtsgebäck - Christmas cookies
Zimt Sterne - cinnamon star cookies

Germany beverages
Germany is famous for beer. See beer, German.
German brandies are famous. Many are listed under their names. There are hundred of dry brandies
and sweet cordials. The generic term for brandy is Schnaps. It is often sweet and anise flavored.
Danziger Goldwasser - see there.
Himbeergeist - raspberry brandy
Kirschwasser - see there.
Steinhäger - See there.
Zwetschenwasser - plum brandy.
Germany produces many mineral waters. See there. See German wines.

German wines
The German wine growing tradition goes back to Roman times and vineyards were established further
north than any other place in Europe. The predominant wines are white, and tradition and practical
considerations based on experience often dictate the grape varieties that can be cultivated.
Like in other wine growing regions wine is considered a beverage by the locals, drunk at home and
festivals without much fuss and ceremony. There are many restaurants called Weinstuben where open
wine is served. Many wine villages are charming and have survived the waves of war and occupation
seemingly intact.
The weather can have a profound influence on the wine quality and rainy summers can keep the sugar
content of the grapes down. Chaptalization, see there, is sometimes necessary.
The most important grape variety is the Riesling, and it is often made slightly sweet to very sweet,
because the winemakers try not to ferment all sugar into alcohol and thereby destroy the bouquet and
aromas. Efforts are being made to produce more dry Riesling wines for the mass market, and at the
same time the world famous sweet and super sweet Riesling wines are carefully cared for.
The Beerenauslese and Trockenbeerenauslese wines are world famous because they balance sweetness
with acidity.
Germany also produces excellent wines from other grape varieties including red wines. Sekt is the
German term for sparkling wine.
QUALITY GRADES:
Kabinett - quality wine
Spätlese - grapes harvested after the normal picking period
Auslese - fully ripe hand selected grapes
Beerenauslese - extra selected, over-ripe berries
Trockenbeerenauslese - berries are allowed to shrivel on the vine, and develop a natural mold. The wine
is very sweet.
Eiswein - one step further than Trockenbeerenauslese. The berries are allowed to stay on the vine until
frozen. The juice is very concentrated, and the wine is rich in sugar and aroma. It can be made only
when the weather conditions are favorable.
WHITE WINE GRAPE VARIETIES:
Gewürztraminer
Kerner
Morio Muskat
Müller-Thurgau
Riesling
Ruländer
Scheurebe
Silvaner

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RED WINE GRAPE VARIETIES:
Blauer Portugieser
Blauer Spätburgunder
Trollinger
WINE REGIONS:
Ahr
Baden
Franken (Franconia)
Hessische Bergstrasse
Mittelrhein
Mosel-Saar-Ruwer
Nahe
Rheingau
Rheinhessen
Rheinpfalz (Palatinate)
Würtenberg
WINE TERMS:
Trocken - dry
Halbtrocken - semi sweet
Oechsle - scale to measure the sugar content of grape juice
lieblich - the gentle level of sweetness found in traditional table wines
Many German wines and wine terms are listed under their names.

Géromé (Gerome)
Cheese made in the Vosges region of France, and in Switzerland.
Also known as Gérardmer.

geropiga
Portuguese wine term for grape juice reduced by evaporation and used to sweeten Port wine.

Gervais
Rich cream cheese from France, Switzerland and other countries. Gervais was originally a brand name.

Gevrey-Chambertin
Famous wine town in Burgundy, France. It produces world class red wines.

Geschnetzeltes
Swiss/German word for meat sliced in small shreds, quickly panfried to order. The best known dish is
Züricher Geschentzeltes, made with veal, mushrooms and cream.

Gesellschaftskrapferln
Austrian name for small pastries.

Gewächs
German wine term, meaning "growth of", followed by the name of the estate.

Gewürztraminer
White wine made from the Gewürztraminer grape, originally from northern Italy. The word
Gewürz is the German word for spice, and Traminer is a grape variety. The wine has a rich, distinctive
taste to be described as spicy, though it is perhaps better described as exotically fruity. Some are slightly
sweet and taste of litchis. Others are dry and more subtly flavored.
The wine is the most famous wine grown in Alsace, France, but also cultivated in
Germany, Australia, New Zealand and in the US in California, Long Island and Texas.

Gex
French blue cheese, made originally in the town of the same name.

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ghee
Basic cooking fat used in India. Usli ghee is clarified butter made from cow’s or buffalo milk, less
expensive types of ghee are made with vegetable oils and fats.
Ghee is sometimes flavored with betel leaves. See there.

gherkins
Term for small pickles.

ghivetch/ghiveci
Rumanian vegetable stew similar to ratatouille. A mixture of eggplant, green peppers, onions, cabbage,
and tomatoes, flavored with oil and herbs.
The name translated means flower pot, which refers to the shape of the casserole in which it was
originally cooked. See ratatouille.

Gianduja
Swiss term for plain or milk chocolate prepared with almonds or other nuts, originally a specialty of the
Piedmont region in Italy.

giant garlic
See rocambole.

giant granadilla
A variety of yellow-greenish and rather acidic passion fruit grown in South America and Indonesia. The
name refers to its large size. Used as vegetable and to make a liqueur called maracuja, although the
term maracuja also refers to passion fruit itself in Brazil.
Passiflora quadrangularis.
The term also confusingly refers to the large sweet granadilla, passiflora edulis variety of passion fruit.
See passion fruit.

giant puffball mushrooms

Wild mushroom growing in woods and meadows and edible when young. They can be easily confused
with poisonous mushrooms.
Lycoperdon giganteum.

giblets
The useable innards of poultry, specifically the liver, heart, and gizzard (stomach). By extension the
neck is also considered giblet.

Gibson
Martini cocktail garnished with a pearl onion instead of an olive. Named after the artist Charles Gibson
around 1900.

Gigondas
Red and rosé wines with excellent keeping qualities produced around the village of this name in the
Rhône region of France.

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gigot
French term for leg, normally applied for leg of lamb or mutton. Gigot d’agneau (lamb) is a popular dish
on French menus.

gilderne
Jewish term for a chicken soup served to celebrate a wedding or and a 25th or 50th anniversary. It is
chicken soup with golden globules of fat floating on the top. They are supposed to symbolize wealth,
good fortune.

gill
Organ of aquatic animals for obtaining oxygen from water.

gill
Liquid measure for ¼ pint or 4 oz.

Gillet's Seedling
Apple variety related to the Rome Beauty.

Gilroy
Town in Fresno County, California billed as the "The garlic capital of the world" . A garlic festival is held
there every July.

Gimlet
Cocktail made with gin and lime juice and sometimes soda water, invented by Dr. Gimlet 1890 in
England to dilute the gin.

gin
Clear distilled alcoholic grain beverage flavored with botanicals, such as spices, herbs and citrus rind.
The most important flavoring agent are juniper berries.
THE BASIC TYPES OF GIN ARE:
Holland Gin, also known as Genever. It is made with fermented barley mash and is full bodied with a
pronounced flavor. It is too flavorful to be used as mixing gin in cocktails.
English Gin is a dry gin. London Dry Gin is a lighter gin than the gin varieties produced in Holland. It is
the preferred gin in the US and is used in cocktails.. Beefeater is a major brand.
American Gin is a dry gin.
Pink gin was popular among the British who worked in the colonies, such as India. Gin was once an
inexpensive alcoholic beverage and was widely abused and consumed by the working class population in
19th century England. It was called Dutch courage by soldiers returning from Continental wars. The
consumption increased tremendously in England when Queen Anne increased tariff on imported wines
and spirits and lowered taxes on domestic products. Alcoholism became a serious problem. A jingle
goes:
Drunk for a penny
Dead drunk for a tuppence
Clean straw for nothing.
Gin is produced in many other countries.
Sloe gin (see there) is not a true gin, but a cordial.

ginep
Tropical fruit the size of a plum containing a large pit with green or yellow skin. The scant pulp is tart.
The pulp is edible raw, and the pit is edible roasted.
Also known as Spanish lime, genip.
Melicocca bijuga.

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ginger

Picture courtesy of Melissa's Inc. (800) 588 1281

Aromatic rhizome of a lily-like plant of unknown origin, but believed to be South East Asia. Now grown in
such widespread places as China, Jamaica, Hawaii, and Fiji. The flavor is spicy, hot and pungent, and
ginger is used in pickling, beverages, canning, and Oriental cooking.
Fresh ginger is sold in “hands" by weight. Good quality ginger is plump and hard, does not appear to be
fibrous. Young ginger is ivory-hued and rose-tipped, milder tasting than mature ginger.
Ginger is available dried as spice and fresh, also pickled or candied. It was popular in 17th century
baking. It is also used in soft drinks.
Crystallized ginger is sometimes referred to as Canton ginger or candied ginger. It is made by boiling
fresh ginger in a sugar solution.
Ginger has preservative qualities that can delay or mask spoilage in meats or fish, which was important
in ancient times. Chinese sailors used to chew it to prevent seasickness.
Also known as adar, adrak.
Zingiber officinale.

ginger ale
Carbonated soft drink which originated in England.

ginger beer
Effervescent beverage made with ginger, sugar and water. It can be slightly alcoholic.
Jamaican-style ginger beer is a dry, spicy non alcoholic beverage.

ginger bread
Sweet baked goods with ancient history. Gingerbread is mentioned already 2800 years ago. It is
sweetened with honey or molasses, which were available long before sugar became attainable. The
dough is flavored with cinnamon, cardamon, cloves, pepper, other spices, and of course ground ginger.
The leaving agent was soda, which was activated by the acidity in the molasses and honey.
Gingerbread is normally made around Christmas in Center Europe and is shaped into stars, angels,
Santa Claus and other Christmas symbols. It is often decorated with almonds, and sugar icing.
Called Lebkuchen in German, pain d’épices in French. See Lebkuchen.

gingerbread tree
African tree bearing large edible, but rather dry fruits.
Panri narium macrophyllum.
Wild fruits can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

ginger champagne
Ginger champagne is a carbonated, non alcoholic beverage flavored with fermented ginger.

ginger powder
Convenient method of adding ginger flavor to food, although the flavor does not come close to fresh
ginger.

gingersnaps
Cookie made from ginger and molasses. The commercial version is a rather crisp cookie with little
molasses. It differs from gingerbread, which is soft and chewy.

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ginger wine
Flavored wine once popular in England. It is not made with grapes but rather a fermented beverage
resembling beer, but not effervescent.

ginkgo nuts
The seeds of the gingko, or maiden hair tree, popular as park and street tree. The tree is native to Asia.
The thin shelled, small nuts are surrounded by an offensive smelling pulp, but the roasted seeds are
pleasant. They are used in Asian cooking.
Gingko bilova.

ginseng
Plants with tuberous roots, which are used in Chinese cooking, and for medicinal purposes.
One plant is native to Asia - Panax Ginseng.
One plant is native to North America - Panax quinquefolium.

Girò
Italian dessert wine produced on Sardinia.

girolles
French name for chanterelle mushrooms. See there.

Gironde
The wine producing region of Bordeaux, France, and the estuary formed by the Garonne and Dordogne
rivers, and connects the city of Bordeaux with the ocean.

Giscours, Château
Famous wine estate in the Bordeaux.

Gislev
Danish cheese made from cow’s milk.

Giuncata
Italian cheese from the region of Marche and Umbria.

gizzard
The second stomach of birds. It is a fleshy muscle and used in stocks and in giblet gravy. It often
contains pebbles which help to grind up food.

Gjetøst
Norwegian cheese made with goat’s or cow’s milk. It has a fudge like texture, and is sold in square
blocks wrapped in foil.

glace
French name for ice, ice cream and icing.

glace de poisson
French culinary term for reduced fish stock until is shiny and gelatinous. It is seldom made,
because the concentrated fish stock can have an unpleasant taste.

glace de viande
French term for meat glaze, made by boiling meat stock until syrup consistency. It is made in
commercial kitchen when surplus bones, or stock is available. The stock must be without salt, otherwise
the resulting glace de viande would be too salty. Glace de viande is used to give additional flavor to
sauces.

glace royale

369
French term for white sugar icing, commonly called royal icing. It is made with confectioner’s sugar and
egg whites and a small amount of cream of tartar.

glacé cherries
Cherries saturated with sugar and dried, often dyed red, used in fruit cakes and as cake decoration.

glacé(e)
French term for glazed, normally with a sweet icing. It also means coated with ice, or frozen.

gladiolus
Beautiful flowers growing from bulbs. Supposedly the flowers can be used in salads.
Gladiolus spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

glasswort
Plants in growing in salt marshes and by the sea. The ashes contain soda and were once used in the
glass making process.
It has a tough brown stem with long green branches. The green branches can be eaten cooked.
Glasswort has a tough inedible center core. To eat, hold the stalk and pull the soft part away from the
core with your teeth.
Also known as samphire or marsh samphire.
Salicornia europea.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

glaze, to
Term describing when food is covered with a shiny substance. It can be sweet or based on meat stock.

glaze
Products which will give shine to food. A number of things can be used such as jelly, honey, syrup, aspic,
oil and many others.
Bakeries used commercially available glaze, often based on apricots or sugar.

Glen Mist
Scottish cordial made with whisky and honey.

globe artichoke
See artichoke.

Glockenapfel
German apple variety.

Glögg
Swedish hot beverage made with wine, sugar, raisins and brandy or aquavit.

Gloria, Château
Bordeaux wine, from the the commune of St.-Julien.

Gloster 69
Apple variety, a German hybrid, made by crossing the Glockenapfel with the Golden Delicious, though
the skin is a purplish-red. A fairly large, elongated apple with pointed ribs at the calyx end.
The greenish-white flesh is fairly acid in taste, but it is primarily an eating apple, not as good for cooking.

Gloucester
English cow’s milk cheese originally made in Gloucester county. The cheese resembles Cheddar and
Derby. See there.

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glucose
Natural sugar in fruits, in honey, and in some vegetables. It is easily absorbed by the body. Less sweet
than cane or beet sugar.
It is also manufactured from starch and is available as powder or as syrup.
Also known as dextroglucose, dextrose or grape sugar.

Glühwein
German name for mulled wine. Hot red wine flavored with cloves, cinnamon and sugar. Popular around
the winter holiday season.
Glögg is the Swedish version.

Glumse
Prussian cheese dish consisting of cottage cheese mixed milk or cream.

Gluta Benghas
A poisonous tree growing on the Malayan peninsula. The large red fruits, despite their attractive
appearance are lethal when eaten. Even touching the tree sap will cause major irritation. Also known as
rengas.

gluten
Natural protein component in some grains, primarily in hard wheat. It is greyish and elastic while moist.
It gives stability and elasticity to baked products, but is also essential in pasta. It is the substance
remaining when the starch is washed out.
Hard durum wheat has the highest gluten content. Breads made with other flours such as corn, rice and
rye often contain some hard wheat flour to provide the necessary gluten content.

glutinous rice
Also called sticky rice. It contains no gluten. See rice.

glutton
Person who eats excessively, loved as restaurant patron but not by doctors.
Gluttony is the process of eating too much.

glycerin
Type of alcohol produced during fermentation, a colorless, tasteless liquid. It gives body to the wine, and
is also used as food additive to retain moisture in baked good.

gnocchetti sardi
Italian dry pasta in the shape of small rolls faintly resembling sardines.

gnocchi
Italian term for dumpling.
THERE ARE BASICALLY THREE TYPES OF GNOCCHI:
Gnocchi Piémontaise - the Northern Italian version, made with starchy potatoes. Cooked potatoes are
grated and mixed with high gluten flour and eggs. The proportions by weight are 20% flour to cooked
grated potatoes, and 1 egg for each pound of potatoes. The dough is shaped into small oblong
dumplings and is traditionally rolled over a mold to create a half shell shape. The gnocchi are boiled in
water and can be served with a large variety of sauces, such as pesto, tomato, cream and others. Potato
gnocchi are available frozen, ready to cook.
Gnocchi Romana - the Souther Italian version. The gnocchi are made by boiling semolina (cream of
wheat) in milk and stock into a stiff paste. The mixture is seasoned with egg yolks, grated Parmesan
cheese, nutmeg and salt, spread on an oiled pan about ½" thick . When cold cut into squares or half
moon and baked with butter and cheese.
Gnocchi Parisienne - the French version, and are made with cream puff paste. The mixture is shaped
into ½" thick strands, pre-poached in water, cut into pieces and baked with cream sauce and cheese. It
is an old fashioned appetizer, rarely served today.

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goat
Animal raised for milk, meat and fur since ancient times. Goats can live on poor, arid lands with scant
vegetation and are animals of choice in some African regions. Goat is the most popular meat in Arabic
areas.
Goats were introduced by Columbus on his second voyage to the new world in 1493. At this time, goat
meat was the meat of choice for poor people. The English word butcher is derived from the French word
bouchier, which means "one that kills male goats. Goats were introduced into Mexico and Texas in the
1600s, and have thrived. Goats were valuable to ranchers, because they could live on scrubby range
land. Goat meat was popular in the West, because cattle was too big and too valuable to kill for meat.
Goat’s milk is whiter than cow’s milk and is naturally homogenized because its fat molecules are
relatively small. The milk can sometimes be tolerated by people who cannot tolerate cow’s milk.
Cabrito, the Spanish name for small goat, was popular with Mexican cow-hands. Curry goat is popular in
Jamaica.
Muslims celebrate Idal'Adha by sacrificing goats in the tradition of Ibrahim (Abraham).
Ziege in German, cabra in Spanish, capra in Italian, chèvre in French.

goat’s beard
An other name for salsify. See there.

goat's milk
In the US goat’s milk is used in cheeses, little is available as beverage. Most goat’s milk in the US
comes from the Nubian breed.
Lebany, a thick Middle Eastern yogurt drink is made with goat's milk.

Göttinger
German beef and pork smoked sausage resembling cervelat. See there.

gold leaves
Pure gold stretched and hammered so thin that it can be added to food without ill effects. Used in some
brandies and are popular on Indian desserts.
See Goldwasser and vark.

Gold -N-Rich
Cheese brand name of a yellow cheese resembling Muenster.

golden apple
Tropical fruit not related to apple. The fruit is yellow, egg-shaped with a large single seed resembling
avocado. Originally from Polynesia, it now is grown in the West Indies. In season late autumn and winter.
Many of the fruits have thick fibers among the pulp, which should be removed during preparation.
Golden apples are made into jams and drinks.
Spondias cytheria.

Golden Blossom Honey™

Well known honey brand.

golden currant
Shrub native to North America with tiny red fruits.
Also known as flowering currant.
Ribes aureum.

golden Cadillac
Cocktail made with Galliano, crème de cacao and heavy cream.

Golden Delicious

372
Apple variety, very common and popular yellow version of the Delicious, and like the Red Delicious,
widely grown. Developed in the US in the late 1800's from a natural seedling, known as the "apple of the
future".
Fairly large apple with a thick green skin that turns golden as the apple ripens. Its firm flesh has both acid
and sweet overtones. Good for eating and baking in pies, but it gives little juice and does not pulp well.
The apple does not oxidize (turn brown) when sliced.

Golden Dream
Cocktail made with Galliano, Cointreau, orange juice and cream.

Golden Mantle
Oyster harvested in the Pudget Sound and off the coast of Vancouver, British Columbia. Its
small fragile shell is gold in color with a white ridge. It has delicate sweet flavor and clean
aftertaste.

golden oak mushrooms(s)

See shiitake mushrooms.

golden raisin
Large bleached raisins, also marketed as sultanas.

golden raspberries
Raspberris which are yellow instead of red. See Raspberry.

golden syrup
Light corn syrup often used in place of honey in England and Ireland.

goldenberry
Slightly acidic sweet fruit encased in a husk. The fruit originated on the slopes of the Andes
Mountains. It is commercially grown in California, Central and South America, Africa, Australia
and New Zealand.
Although related to the tomato, goldenberries are most often used in jams, dipped in chocolate and
candied. The can also be used like tomatoes.
Also known as Cape gooseberry, Chinese lantern, ground cherry, Peruvian cherry, Jam fruit in India,
poha in Hawaii, strawberry tomato, husk tomato and husk cherry.
Physalis peruviana.

goldenrod
Wild American plant. Its leaves and yellow flowers are used to make a fragrant tea or tisane which has
an anise-like flavor. The plant grows easily, and is considered a weed by many gardeners.
Solidago odora.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Goldrich
Apricot variety, cultivated in the US and New Zealand, and thus is available during two seasons. It has
its origins in the French Royal apricot, and is also related to the Perfection. Round and golden. Best
eaten fresh.

Goldwasser
German liqueur containing minute flecks of real gold. The most famous was produced in the city of
Gdansk Poland, formerly Danzig in East Prussia. It is slightly sweet.

Gomser
Cheese from Switzerland that can be used in the melted cheese dish raclette. See there.

373
Gomøst
Norwegian cheese made with cow's milk, sometimes with goat's milk.

gonad
Term for roe or coral. See there.

goober
Southern US nickname for peanuts.

Good King Henry

Pot herb, no longer used, and Good King Henry probably never existed. Also known as goosefoot. See
there.
Chenopodium spp.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

goongoo peas
See Pigeon peas. Also known as Conga peas in Jamaica.

goose
Water fowl raised since antiquity as pets and for human consumption. A large bird, weighing up to 20 lb.
For roasting, a goose weighing 10 to 12 lb will provide meat for 5 to 6 people. Some species of wild
geese are protected. Goose is the female bird, gander is the male bird.
Geese are by nature fatty birds, but most fat is rendered during the roasting process. It should be poured
off, and saved for other uses. Since the bird is fatty, it is normally served with a stuffing, and an acidic
accompaniment, such as apple sauce, apricots, plum chutney, and other fruits.
The rendered goose fat was esteemed as cooking component and spread because it is very flavorful.
The cholesterol content is disputed, but goosefat is less popular today as it was before. Roast goose is a
traditional Christmas dinner dish in Center and Eastern Europe. Smoked goose breast is popular in
Germany.
Pöckelgans is a German dish of corned goose, stewed in its own fat and eaten cold. The French version
is confit, but it is normally not corned.
Geese for the US market may come from Canada and Minnesota.
Breeds include:
Emden - The most common breed in America.
Toulouse - The most prized goose in France, now also bred in New York State.
Oie in French, Gans in German, oca in Italian, ganso in Spanish.

goose barnacles
See percebes.

goose liver
See foie gras.

gooseberries
Tart, juicy berries cultivated on shrubs, usually grape-green in color, but with striated skin. The flesh is
slightly pale green. Some varieties have a pale pink blush and these tend to taste less tart. Some
varieties are fuzzy-skinned.
Gooseberries are popular in England and used in jams and in desserts. The best known dessert is
gooseberry fool, a pastry cream with gooseberry puree served in a glass.
Not related to cape gooseberries, or Chinese gooseberries which are commonly known as kiwi.
Ribes grossularia.

goosefish
Ocean food fish with a huge, ugly head but with white firm tail meat.

goosefoot

374
Group of perennial wild and cultivated leaf plants, native to Europe and America, named after the shape
of their leaves. The leaves are used as vegetable like spinach.
Varieties are Good King Henry, epazote, quinoa, and anserine.
Chenopodium spp.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

gooseneck bottom round

Butcher term for a beef cut manufactured from the leg - Meat Buyers Guide # 171, often referred to as
bottom round. It is divided into two parts, the inside round, and the eye round. The eye round is rather
dry. The same cut is called fricandeau in French.

goose neck
Name for a sauce boat, a dish to serve sauce. The name refers to its shape.

gordos
Spanish/Hispanic term meaning the fat one. Name applied to many foods, such as thick pancakes, and
thick tamales.
Gorditas are smaller versions.

goreng
The Malayan word for fried.

Gorgonzola
Italian blue veined cheese from the region of Piedmont/Valle D'Aosta. A creamy, cheese, generally
creamier than other blue cheeses, such as Stilton or Roquefort. The cheese was made in the Po Valley
since the ninth century and is named for a village near Milan.
The cheese is popular in England, and the London Stock Exchange got the nickname “Gorgonzola Hall”
because of its mottled greenish marble interior.

gorse
Plant with edible flowers and buds.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

gouais blanc
French white wine grape widely cultivated in the Middle ages. It is now linked with Chardonnay and
gamay grapes.

Gouda
Popular firm-textured Dutch cheese, from the village by the same name. A flattened round with a mild,
delicate flavor. The taste becomes slightly tangy as the cheese ages.

gougère
Cheese flavored pastry made from puff paste (choux paste). It is often served as hors d'oeuvres.

375
goulash
American/English spelling of a Hungarian meat stew seasoned with paprika. Gulyás is the Hungarian
spelling for goulash.
The dish was originally cooked by shepherds, called gulyás, over open fire in a heavy iron pot called a
bogrács, and it was made without paprika, the quintessential Hungarian spice. Paprika was introduced to
the dish in the 18th century.
Goulash is now a hearty soup or stew, highly flavored with paprika, and containing cubes of meat, lots of
onions, garlic, caraway seeds and marjoram. Garlic and marjoram are not in the original recipes. There
are also Hungarian versions called paprikás, which is made with a thick sour cream gravy and tokány,
which is made with strips of meat. A related dish is Pörkölt. Goulash can be made with pork, veal and
chicken, but the most popular is beef.
Spelled gulás by the Czechs, Gulasch by the Germans and Austrians. The Viennese created many
variations of goulash, such as Alt-Wiener Gulasch, Fiaker Gulasch and Saftgulasch.
Gulaschsuppe is Viennese soup version of the Hungarian goulash.

gouramy
Fresh water food fish from South East Asia. It is air breathing and nest building. The fish is usually
dried.
Also known as gourami.
Osphronemus goramy.
gourd
Generic name given to many varieties of hard shell squash. All belong to the family cucurbitaceae.
The dried shells are used as bowls, dippers, containers and musical instruments.
Bottle gourd. See there.
Ridge gourd - long green cylinder with pointed ends. The dried gourd is known as luffa and used as bath
sponge.
Luffa acutangula.
Snake gourd - also known as long gourd.
Trichosanthes cucumeriana.

gourmand
Passionate food lover. The term gourmandise is sometimes used on menus to describe small delicacies.
Also known as glutton.

gourmet
Food conoisseur.

Gournay
French soft, fresh cheese similar to crream cheese.

goût
French term for taste, flavor, smell. Haut goût describes aged game meat.

goût de terroir
French wine term referring to the taste of the earth, the local taste. It means not only soil but location
which influences the micro climate.
See terroir.

goûter
French verb to taste, enjoy and relish. Used as noun it refers to snack or light lunch.

376
governo
Italian wine term for grapes that have been sun-dried before pressing. This decreases the water content,
and increases the sugar content. The grapes are pressed, fermented and added to already fermented
wine. This induces a second fermentation.
The process is used for Chianti wine.

governor plum
Tiny, marble-sized, plum-shaped fruit of Indian origin, though it is also found in tropical Africa
and in the West Indies. It is named for its physical appearance to the plum but not related to the plum,
whose botanical name is Prunus salicina.
High in pectin and used to make excellent jelly.
Also known as botoko plum.
Flacourtia indica.

Goya
Cheese from Argentina, resembling Asiago cheese. It can be used for grating.

Coxweiler
Alsatian village famous for fruit brandies and wine.

Graach
Tiny wine town on the Moselle River in Germany. The best known wine is Graacher Himmelreich.

Graciano
Red wine grape of the Rioja region of Spain. Literally translated the word means gracious. Makes a
fresh, fruity, flavorful delicate wine.
Not very common because it has a low yield.

gracilaria
Crunchy-textured edible seaweed, similar to sea sprouts.

Gragnano
Italian red wine from Naples, cultivated close to Pompeii.

Graham, Sylvester, Reverend, 1794 - 1851

American reformer in dietetics. He advocated the health benefits of unbolted whole wheat flour,
containing the bran. He also preached the virtues of temperance and healthy living without stimulants.
Graham established hotels serving strictly controlled food.
Graham flour is unsifted whole wheat flour containing also the bran. The Graham bread, now called
Graham cracker, was created in 1882.
Graham Cracker crust is a pie crust made by blending melted butter or margarine with crushed Graham
crackers.

Grahm, Randall
Wine grower in California, the most renowned of the Rhone Rangers, a group organized to promote the
cultivation of the grapes of France's Rhone Valley in California.

grain
Any hard, small cereal seed, a small particle such as a grain of salt, and a measurement. One pound
equals 7,000 grains.

Grains of Paradise
Piquant brown seeds of a plant related to allspice. It is used as spice.
Also known as Guinea pepper or Malagueta pepper.
Aframomum melegueta.

Gram

377
Metric weight unit. One kilo has 1,000 grams. One ounce equals 28.3 grams.

gram
Indian and oriental name for chick peas and other pulses.

gramigna
Italian dry pasta in the shape of irregular strings resembling the blades of grass. The name means weed
or grass.

gran reserva
Spanish wine term, it refers to wine which doesn't leave the bodega (cellar) until the sixth
calendar year after the vintage, and 24 months of that time the wine must be aged in oak
casks, as opposed to reserva which must be aged until the fourth calendar year with 12
months in oak.
Wine laws are occasionally updated and a proposal is under consideration to release a gran reserva wine
after 5 years.

grana
Grana cheeses were made in the River Po valley, Italy since about 1,200 years.
GENERIC NAME FOR ITALIAN CHEESES WITH CERTAIN CHARACTERISTICS:
Granular body and texture (hence the name grana)
Sharp flavor
Hardness, therefore suitable for grating
Very small, or non existing eyes
Good keeping quality
Good shipping quality
TWO MAJOR GROUPS OF ITALIAN GRANA CHEESES:
Grana Padano - made in the many areas of Italy.
Grana Reggiano - also called grana tipico, made only around the city of Parma, Reggio Emilia, Modena
and certain sections of the city Bologna, and Nantua.
The common name for all these cheeses is Parmesan, although there are local variations. Grana
cheeses are also made in the US. and in many other countries.

Grana Padano
Italian hard cheese, typically referred to as Parmesan. The name Padano means the river Po, which
stretches over large areas of Piedmont and Lombardy, and Padano indicates that the cheese was not
made in designated Parmesan production areas. See Parmesan.

granadilla
The fruit of a rapidly growing tropical vine. It is large, egg shaped with a gelatinous pulp enclosing flat
seeds.
The fruit is consumed while green as cooked vegetable, and the pulp from ripe fruits can be eaten raw,
but is often used for jelly and beverage.
The Sweet Calabash is related, but not the same fruit. Both are related to the passion fruit.
Though the word literally translated means little pomegranate, which refers to the generally similar
structure of the two fruits, they are not related.
Also known as purple granadilla,
Passiflora quadrangularis.

granceola
Mediterranean crab with snow-white meat resembling Dungeness crabs. Harvested around
Venice.

grand cru
French wine term for a fine wine or vineyard, especially from Burgundy.

378
grand cru classé
French wine term referring to the Bordeaux classification.

Grand Marnier™
French Cognac-based liqueur, made by Marnier Lapostolle, flavored with bitter orange peel. It is France's
most exported liqueur.

Grand Noir de la Calmette

French very productive red wine grape variety.

Grand old drink of the South

Name for Southern Comfort™, a brand name for a whisky based liqueur.

Grande Passion™
French liqueur made from passion fruit and Armagnac.

grand reserve
Alsatian wine term for wines made with grapes which have reached a described level of
ripeness.

grand vin
French term indicating superior quality wine without legal definition.

Grande Champagne
Center French region of the Cognac district, and where the town Cognac is located.
See Cognac.

granex
Variety of sweet yellow onions, including the Texas 1015Y Supersweet. Oval with flattened ends.
Frequently crossbred with the grano.

granité
French term for coarse ice made with fruit juices and lemon juice. It should be grainy, not smooth like ice
cream.
Also known as Granita in Italian or Italian water ice. See trou du milieu.

Granny Smith
Apple variety developed in France in the mid 19th century. Granny Smith is a very common and popular
green apple, available throughout the year. Though widely grown, its production is a little limited because
it requires enough sunshine to ripen properly. The firm, white, juicy flesh is good eaten fresh or
processed.

grano
Type of yellow sweet onion.

grapes
Fruits cultivated since antiquity as table fruit, either fresh or dried, or for the fabrication of beverages, the
overwhelming amount is for wine.
Grapes grow in temperate climates on a wide range of soil. Some of the best wine grapes are grown on
rocky soil that would not produce satisfactorily any other food crops. The fruits need strong sun to ripen,
but cool nights. The vines grow aggressively and need constant pruning to keep in check. Grape vines
can become quite old if allowed to, but as a rule are uprooted and re-planted after 30 or 40 years. By
that time the yield has diminished.
Table grapes generally do not make good wine, and most wine grapes are not good to eat. There are
immense varieties of grapes. See there.

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Grapes contain from 12% to 26% grape sugar, contingent on weather, citric acid, tartaric acid and other
substances. The grape juice is generally clear, although some varieties have a tinted juice. The skins
contain tannin, coloring matter, the seeds contain tanning and oil.
See wine.

grapes, canned
Whole seedless grapes are available canned, and are often used in commercial kitchens.

grapes, dried
Raisins, see there.

grape leaves
Used in Greek and Middle Eastern cooking. The best known dish using grape leaves is dolmas, grape
leaves stuffed with lamb and rice, popular throughout the Middle East. Syrian stuffed grape leaves are
called yebrach.
Grape leaves are available pickled in brine.

grape jelly
Purple jelly made from the juice of Concord grapes. It is rather inexpensive.

grape juice
Bottled juice made from white or dark grapes with high sugar content and sterilized to prevent
fermentation. Concord grapes are often used for grape juice.

grape seed oil

Oil pressed from grape seeds with little taste of its own. It is often flavored with herbs to give it
distinction and to justify its high price. It is basically a flavoring oil for salads.

grape sugar
See glucose.

grape tomatoes
Grape shaped small tomatoes, smaller than cherry tomatoes. They came on the market in 1999.

grape varieties for wine

There are literally thousands of varieties selected for their distinctive flavor, yield, suitability to climatic
conditions, soil conditions, history, custom and laws.
In older wine growing regions such as along the Rhine and Moselle Rivers, Burgundy and Bordeaux only
specific grapes are allowed to be planted. In other regions are no restrictions, but market conditions,
climate and soil dictate which grapes can be grown profitably.
The most important grape varieties are listed under their names.

grape varieties, eating

VARIETIES OF EATING GRAPES INCLUDE:
Black Corinth
Emperor - from California
Exotics - plump, black
Perlette - from California
Red Flame Seedless
Ribier - rich blue-black with seeds
There are many more hybrids cultivated.

grape varieties for wine

There are thousands of varieties. They are listed under their name.

grapefruit

380
Fruit in the citrus family. The pomelo is believed to be one of the parents of the grapefruit, since the
grapefruit is a spontaneous hybrid which first occurred in the 1880's in Jamaica. The other parent may
have been the lemon. The name had its origin in the grape like clusters or bunches in which it generally
grows. It is related to the shaddock, see there.
The fruit has a yellow rind, is slightly bitter and more acidic than orange. The sections are also more
difficult to part than orange section.
Major producers are Florida and the Indian River area in Texas. Arizona and California are also large
producers.
Grapefruits are normally served halved for breakfast or as luncheon appetizer. The flesh should be
loosened from the section with a curved, serrated grapefruit knife. Grapefruits are served chilled, but a
broiled version is also popular, the fruit sprinkled with brown sugar or with honey, and quickly
caramelized under the broiler.
Grapefruit section are available is jars and are a staple on many buffet breakfast tables. Grapefruit juice
is after orange juice the most popular breakfast juice. It is available fresh, pasteurized, blended with
other fruit juices and canned.
VARIETIES INCLUDE:
Duncan - Florida variety. Large, round to oval, yellow-skinned, often tinged with green or russet. Thin
peel with a cluster of seeds at the center. Good flavor. The juiciest of the Florida varieties. Available
October through July.
Marsh Pink - seedless Florida variety. Medium to large in size, usually flattened at each end. Smooth
yellow rind. Amber-pink tinge on the pulp. Few seeds. Mild, good flavor with lots of juice. Available
October through June.
Marsh Red - seedless Florida variety. Medium to large in size, usually flattened at each end. Smooth
yellow rind, with pink blush. Pinkish or reddish tinge on the pulp. Few seeds. Mild, good flavor with lots of
juice. Available October through June.
Marsh White - Florida variety. Medium to large in size, usually flattened at each end. Thin, smooth yellow
rind. White to amber colored flesh. Almost seedless. Easy to section. Good flavor with lots of juice.
Available October through July.
Star Ruby - pink variety from Florida.
The pomelit is a cross between a pomelo and a grapefruit. Grapefruits may go through a process of re-
greening, a natural coloring process which occurs in some citrus fruits. A fruit which has turned yellow or
orange can turn green again after ripening if it is exposed to a lot of sun.
Also known as pomelo.
Citrus paradisi.

grapefruit cake
Its invention is credited to the Brown Derby (see there) restaurant in Los Angeles.

grappa
Italian word for a generally clear, fiery tasting brandy, with alcoholic strength ranging from 80 to 100
proof, distilled from grape pomace, which is the residue of skins and seeds left over after wine pressing
and fermentation. Grappa was originally a very basic and cheap grape brandy, and was made in all wine
producing countries. Most grappa is unaged.
The best grappa is made from the pomace containing the crushed pulp of gently pressed grapes that
still contains some of the fresh juices. The pomace must be distilled while it is still fresh, the distilling
process should not be rushed, and the brandy should mellow in wood for about a year. Of late, Italians
are beginning to make grappa from a single varietal, such as the Peculate.
Guiana, a grappa-soaked sweet cake is a specialty in Friol.

Grapput
French red wine grape variety of declining commercial interest grown in Southwest France.

Grasa
Romanian white wine grape.

grasshopper
Cocktail made with crème de menth liqueur.

381
grasshopper pie
Cream pie made with custard flavored with Crème de Menth. The pie filling should be green.

gratin
French culinary term, to brown food on top, normally by sprinkling cheese, bread crumbs and butter over
the cooked food, and placing it under an open flame, such as a broiler or salamander.
When the term is used as verb, it is normally mentioned on menus as au gratin, or gratiné(e). Used as
noun, it indicates a dish, such as Gratin of Sweetbreads.

gravad lax
Swedish pickled salmon. Fresh salmon fillets cured in a mixture of sugar, salt, juniper berries, crushed
pepper corns and dill weed. The dish has become popular and many flavor variations have been
created. The mixture is usually three parts salt, and two parts sugar. The other ingredients are added
according to taste. The fresh fish is rubbed with the salt/sugar mixture, the other ingredients spread over
the fish, then wrapped in plastic wrap and refrigerated about three days. It should be turned frequently to
get good penetration of the curing ingredients. Some chefs blend the dry ingredients with water or onion
juice to make a strong brine. It will penetrate the fish faster and therefore shorten the curing process.
Gravad lax is served thinly sliced, often with a creamy mustard sauce and thin slices of sweet black
pumpernickel bread. Gravelax is an alternate spelling.

Gravenstein
German apple variety. See apples.

Graves
Wine growing district south of the Medoc in the Bordeaux region on the left bank of the Garonne River.
The word is French for gravel, the best soil for the types of grapes grown there.
The most famous wine estate is Château Haut Brion.

gravlaks
Danish spelling for gravad- lax (see there).

gravy
Thickened pan juices obtained by roasting or braising meat. The difference between a sauce and a
gravy is simple; gravies are always an integral part dish, such as giblet gravy, pot-roast gravy and
others.
A sauce can be made separately from the dish, such as a tomato sauce with spaghetti, or a custard
sauce with a dessert. The thickness of gravy is immaterial, but through common usage, the term gravy is
usually conceived as a flour-thickened brown meat sauce. It is said that the term comes from the fact
that the thick sauce covers the food burying it in a grave on the plate.

gravy boat
Table implement to serve sauces or gravies. It is often shaped like a boat or a goose. An other name is
goose-neck. One type of gravy boat, an Argyle, contains a hot-water compartment for keeping the gravy
hot.

Gray
Cheese made in Tyrol from sour milk. The interior is grey as the name indicates, but is has a pleasant
taste.

Gray Riesling
White wine grape planted in California and used for a wine labeled Grey Riesling.

grayfish
Small shark, an important ocean food fish, and also harvested for its oil and skin.
Also known as horny dogfish.
Squalus acanthias.

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grayling
Freshwater fish in the salmon family found in the northern part of the US and Canada. The fish was once
abundant, but is no longer fished commercially.

grazing
Term coined in the mid-1980's to describe a method of eating a multitude of small portions, in no logical
order, rather than a set meal.

grease
Term for fat, it should never be used in connection with food, but rather reserved for mechanics.

great burnet
See burnet.

Grechetto
Italian white wine grape.

Greco di Gerace
Italian famous white wine, produced in Calabria.

Greece, food
Greece has an ancient civilization and can be credited with inventing European cooking, albeit much
refined later in other countries. The first cookbook was produced by Archestratus, who became the
leader of the group Epicurians, a word still in use today.
Greek cooks in monasteries are credited for inventing the white chef’s hat to distinguish them from other
monks.
Greece was part of the Ottoman Empire from the 1400's until the 1800's. Greek cooking today is strongly
influenced by Turkish and Italian cooking. The most authentic dishes can be found in the tavernas.
Cooking is based on olives. Local olives in many variations are served as snacks, called mezethakia,
and olive oil is the preferred cooking oil. Greek salad, found on many American menus is garnished with
black olives and feta cheese. Lamb is the preferred meat. Yoghurt is popular in salads and dips.
Lemons are used in many dishes. Octopus is popular.
Greek desserts are very sweet. Phyllo, see there, is used in many preparations.
FAVORITE GREEK HERBS AND SPICES ARE:
Anisson - anise. It is the base for Ouzo, the national liqueur.
Anitho - dill seeds
Dendrolivano - rosemary, growing wild
Kaparis - capers, widely cultivated and growing also wild.
Kimino - cumin
Kokkino Piperi - Cayenne pepper, not a native spice
Kyminon - caraway seeds
Maidano - parsley, used profusely
Rigani - oregano, the most popular herb
Selino - celery leaves
Thiosmos - mint
Thrymbe - savory, used with beans and chestnuts
Thymarri - thyme, often used with olives
Vaio - bay leaf, a cousin of the laurel leave of the Olympic fame.
Vassilikos - basil
TYPICAL DISHES ARE:
Arni Psito - roast leg of lamb.
Arni kokkinisto - lamb stew
Avgolemono - the best known soup. A lemony chicken broth.
Basterma - spicy dried beef or goat meat.
Bourekakia -popular phyllo dough turnovers filled with spinach or cheese.
Dolmathes/dolmades - stuffed grape leaves.

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Fassolatha - thick bean soup.
Gyro - molded minced lamb roasted on a vertical spit.
Kalamari - squid.
Kapama - lamb braised with tomatoes.
Kebab - skewered meat and vegetables.
Kephtethakia - ground lamb patties flavored with cumin.
Kokoretsi - Lamb intestines grilled over charcoal, an Easter dish.
Moussaka - eggplant casserole with ground meat.
Orzo - pearl shaped pasta.
Pastisio - Pasta and lamb casserole.
Pulpo - octopus.
Rizagolo - baked rice.
Saganaki - lightly-floured kefalotiri cheese, deep-fried and served with lemon.
Skordalia - garlic dip, made with potatoes or with soaked bread.
Sojouk - spicy sausage containinf dried meat.
Souvlakia - skewered ground lamb, also made with lamb chunks and beef.
Spanakopitta - spinach filled phyllo pastry, probably the most known Greek appetizer.
Tarama salata - creamy paste of fish roe, olive oil, and lemon juice.
Tzattziki - cucumber, cumin and garlic-flavored yoghurt.
Vakalaos - salted codfish.
Vasilopita - New Year’ s bread, baked with a god-luck coin inside.
PASTRIES AND DESSERTS:
Baklava - honey pastry made with phyllo dough, nuts and butter.
Dipla - fried pastry drenched in honey.
Galatoboureko - paper-thin pastry, filled with cream of wheat, soaked with honey.
Halvah - sesame bars.
Kataifi - shredded phyllo soaked with honey and nuts.
Kourabiedes - sweet butter almond cookies garnished with cloves.
Koulourakia - breadlike easter cookie.
Melomakarona - honey and nut cookie.
Loukoumades - honey-drenched dough, a popular street snack.
Revani - honey walnut cake.
Trigona - almond pastry.
Greece is famous for figs, exported fresh or dried. Currants are small raisins.

Greek brandy
Greek produces a number of brandies and liqueurs.
Ouzo is a strong, licorice-flavored aperitif, and is considered the national drink. Raki is a potent anise
flavored spirit, also very popular in Turkey.
Metaxa is brand name for a popular wine brandy, slightly sweetned with caramel sugar.

Greek cheeses
Anthotyro - is similar to ricotta. It is often used in baking. Slightly salty.
Feta - made from either sheep's milk or goat's milk. The texture ranges from soft and creamy to almost
dry. Feta is often sold in brine stored in a wooden tub. It is the best known Greek cheese.
Graviera - resembling Gruyère cheese. See there.
Kasseri - yellowish white hard cheese made from sheep's milk, resembling Parmesan. See there.
Kefalograviera - golden yellow cheese with small holes, good for cooking. Salty.
Kefalotyi/kefolotiri - very hard, sharp aroma goat’s or ewe’s milk cheese, used for grating.
Lathotyri - sheep milk table cheese cured in olive oil.
Manouri - made from sheep's milk, resembling ricotta cheese.
Mitzithra - made with whey. Most likely to be dry and hard, and useable as grating cheese, although a
soft version resembling cottage cheese is also available.
Touloumi - cheese with pungent taste made from goat's milk. It is sold in brine.

Greek coffee

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Popular, thick, black and very sweet coffee. Coffee ground to a fine powder is mixed with sugar and cold
water and heated in special copper pots until foamy. The coffee is served in the same pot, and is not
strained.
This type of coffee preparation is known throughout the Middle East, and is often called Turkish Coffee.

Greek wines
Wine was made by the Greeks since the beginning of civilization, and cultivation of wine grapes was
spread by Greek seafarers throughout the Mediterranean and east to the Black sea.
For centuries wine was made from ancient, indigenous grape varieties, and in the late 1980's measures
were taken to preserve the best qualities of the wines and set up a system of appellations. Up to that
time most wine was consumed locally or by Greek expatriates.
Resin, added to many Greek wines, originally to preserve them, can cover many errors, and had led to a
decline of standards. The most unique Greek wine is Retsina. It is still popular but it takes to get used to
because of the strong resin taste..
Some wine was fermented in clay pots buried in the ground as was also done by the Romans.
Grapes include Xynómavro and Negoska and Agiorgitiko. Traditional French grapes are also grown in
Greece in small quantities, including Cabernet Sauvignon, Merlot and Syrah.
Greek wines were attacked by the phylloxera plant louse that devastated most of the vineyards of
Europe, although the bug arrived there a little later, the 1930's.
The largest winery is Achia Clauss, founded by a Gustav Clauss, a Bavarian in Patras in the 19th
century.

green banana

Unripe bananas used as vegetable while still green and hard. Not the same as plantains. See there.

green bean bake

A popular recipe developed in Campbell's test kitchens to find new uses for their soups. It consists of
green beans, cream of mushroom soup, topped with canned fried onion rings.

green beans
Also known as string beans. See beans. The French name is haricots verts.

green cheese
See Sapsago.

Green Chartreuse
French liqueur flavored with many herbs and plants. It is made at Voiron, France with a secret formula
given to the Carthusian Fathers of the convent of the Grand Chartreuse at Grenoble, France in 1605.

385
Green Giant
A food company, now owned by Pillsbury. It began as the Minnesota Valley Canning Company. A major
early brand was Le Sueur canned petits pois (tiny peas). The name Green Giant was first used in 1925.
The company took this name for its corporate designation in 1950.

Green Goddess dressing

Dressing containing anchovies, parsley, tarragon, chives and mayonnaise. It was created at the Palace
Hotel in San Francisco in the 1920's.

Green Gram
See Mung Bean Sprouts.

Green Hungarian
California white wine grape variety.

green lemons
Limes are sometimes erroneously referred to as green lemons.

Green lip
Abalone harvested in Australian water.

green onions
Another name for scallions. See there.

green pepper
Normally refred to as bell pepper. See there.

green radish
Oriental root used in soups and stews. Not the same as green horseradish callled wasabi. See there.

green salsa
See salsa verde.

green sapote
A variety of tropical fruit related to the sapodilla. See there.
Calocarpum viride.

Green sauce
Cold sauce based on mayonnaise and seasoned with a herb puree, or with chopped herbs. The French
name is Sauce Verte.

green sloke
Green seaweed related to laver. See there.

green tea
Unfermented tea popular in oriental countries. Tea consumed in Western countries is normally fermented
and is called black tea.
See tea.

green tomatoes
See tomatillos.

Greenbrier
Very elegant resort hotel and spa complex in White Sulphur Springs, West Virginia.

greengage/green-gage
Plum variety, known as Reine-Claude in French. The fruit has yellowish green skin and sweet.

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The English name is derived from a clergyman named Gage who introduced the fruits into England.

greening
Oyster process, when the oyster is placed in water with algae, and the oyster gills take on eventually a
green color.

Greenland halibut
Trade name for large halibut, a flatfish, harvested around Greenland.
See halibut.

greenling
Pacific food fish living between rocks.
Hexagrammos.

Grenache
Rhône wine grape, an undistinguished wine grape widely grown for use in Rhône wines, including
Chateauneuf-du-Pape. It is a workhorse grape for many of California's red and rose jug wines.

Grenadier
Apple variety, large, round, flattish, and widely available in Great Britain. The skin is smooth, pale yellow
with russet speckles. The flesh is white, crisp, pleasantly tart and good for cooking.

grenadine
Thick, red, sweet syrup, originally made from the juice of pomegranate or sometimes red currants. Most
grenadine today is made from sugar syrup and citric acid. Grenadine is used in bar drinks, and
sometimes in fruit salads. It is available with a low alcohol content and without alcohol.

grenadines
French menu term for small steaks.

grey sole
Flat food fish harvested in the Atlantic. The fish has with white meat and is often sold as sole.

Greyerzer
The Swiss German name for Gruyère cheese.

griddle
Cooking apparatus consisting of a flat, heavy metal plate. It can be heated with gas or electricity, or can
be put on any hot surface. Almost any solid food can be cooked on a griddle.
Many coffee shops prepare the whole menu on the griddle, from pancakes, fried egg dishes, potatoes,
steaks, to grilled sandwiches.

griddlecakes
Another name for pancakes.

gridiron
Metal frame or grill to cook meat or fish over charcoal.

Grignolino
Italian red wine grape variety grown in Piedmont. The wines are light and delicate.

387
Grigson, Jane
English food writer.

grill
Cooking apparatus consisting of iron rods, which can be moved up and down with a heat source
underneat. The heat source can be charcoal, electricity or gas. The meat juices dripping on the heating
elements caramelize and burn, creating a pleasantly flavored smoke.
Gas and electric grills often have lava stones between the elements to create more surface for the juices
to drip on, and thus develop more flavor.

grill room
Once popular name for hotel restaurants, normally the less expensive dining room when the hotels had
two restaurants. Years ago, Grill Rooms were often restricted to men during lunch.

grillades and grits

Popular New Orleans breakfast combination consisting of meats served with hominy grits. The name
would indicate that the meat is grilled, but sometimes it is not.
Grillades is a generic term French for grilled meats.

grillardin
French term for grill cook.

Grillet, Château
Wine estate on the Rhône valley in France. The smallest Appellation Controlée in France. The wine is
golden colored, high in alcohol and spicy.

Grimes Golden
Apple variety. See there.

grinder
Term for a hero sandwich in New England. See hero sandwich.

grinder
Machine that reduces food into small particles. The most common culinary grinders are:
Coffee grinder, meat grinder, pepper grinder, also called pepper mill.

Grinzing
Viennese suburb producing pleasant wines from the Veltliner, Rösling and Sylvaner grapes. Most wine is
consumed locally in romantic taverns popular with tourists and locals.
See Heurigen.

griskin
Irish term for a char-grilled slice of meat.

Grissini
Italian specialty, pencil-thin bread sticks often served in restaurants. Prosciutto ham wrapped around
grissini is often served as appetizer.

grits/groats
Hulled grain, either left whole or coarsely ground. The term is generally applied to coarsely ground dried,
hulled corn kernels or hominy (see there.) Corn grits are made by removing the hull, and grinding the
heart. They differ from cornmeal in that grits are a coarser grind. The color is determined by the color of
the corn used. Grits are a basic staple in the South.
Often referred to in the singular (I. e., "grits is") the word is plural as indicated by the dictionary. The word
comes from the Old English grytt, meaning bran, although some disparages say they are named for what
you do with your teeth if forced to eat them. Supporters say their bland taste makes them the ideal foil
for seasonings and that improper cooking is solely responsible for bad grits.

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The term also sometimes refers to milled dried wheat or oats.
As Southern staple grits are cooked into a mashed potato-like mixture. Original grits take about on-half
hour to cook, but quick grits are ground finer than regular grits and hence take only 5 to 10 minutes to
cook.
Brands include the nationally distributed Quaker, Aunt Jemima and the Georgia Speckled Heart Grits
brands.
In New Orleans grillades (small broiled meat filet) and grits are a popular breakfast combination.

grocer
Food distributer and seller. The term was mentioned 1310 in London. The grocers banded together
already in 1345 to from a guild, and it became for hundredths of years a powerful and important
organization who controlled food distribution and policed its members to safeguard the cleanliness and
purity of food.
Eventually the guild formed the Levante Trading Company, which became the famed East India
Company responsible to a large extent for the building of the British Empire in India.

grog
Alcoholic drink consisting of hot water, sugar and rum. It originated in the British Navy as a way of
diluting the alcohol ration given to the sailors to prevent drunkenness. Also Australian slang for any
alcoholic beverage.

Grolleau
French red wine grape, grown in the Loire region. The wine is a major ingredient in Rosé d’Anjou wine,
and much is consumed locally.

Gros Plant
French simple wine from the Muscadet region from the area just at the mouth of the Loire River by the
city of Nantes. A simple quaffing wine made from the Folle Blanche grape.
Also known as Gros Plant du Pays Nantais.

groseilles
French term for currants.

Groslot
Red wine grape cultivated in France's Loire valley.

Grosslage
German wine term for a piece of land producing wines of similar characteristic and quality.

ground cherry
Fruit of a productive plant growing wild in the South and also being cultivated. The fruits resemble
cherries. They mature inside a bladder shaped calyx. The fruits are juicy and can be eaten raw.
Also known as Alkelengi, husk-tomato, strawberry cherry, strawberry tomato or winter cherry.
Physalis spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

ground cherry
The term is used for two completely different plants.
European dwarf cherries. Prunus fruticosa.
Cape gooseberries - Physaslis peruviana. See there.

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ground ivy
Trailing herb, unrelated to ivy, used to make a tea which is credited with the ability to fight ailments of
the head, including coughs, colds, and ringing in the ear.
The taste is pungent and spicy. The tea is often sweetened with honey or licorice. Sometimes it is
combined with sage, rosemary, lemon verbena, or balm.
Also known as gill tea, Lizzy-run-up-the-hedge and gill-go-over-the-ground, referring to its spreading
growth.
Glechoma hederacea.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

ground nuts
An other name for peanuts. See there.
The term is also used for nutty tubers known as wild beans.
Also known as Indian potatoes.

grouper
Ocean food fish in the sea bass family. There are many species called grouper, but only the few are
commercially harvested. They are:
Black Grouper, Jewfish, Nassau Grouper, Red Grouper, spotted Cabrilla, and Yellow mouth Grouper. The
fish is popular in Florida and in the Carolinas.
Grouper is low in fat.

grouse
Family of game birds which includes many varieties. In Europe the red grouse, commonly called Scotch
grouse is the most prized. The grouse season in Scotland starts in the middle of August and London
restaurants compete to have the first grouse of the season on the menu. The bird weighs around 1 lb
eviscerated, plugged and ready to cook. The meat is dark red and should not be aged. It should always
be roasted medium rare, otherwise it will be dry. The traditional garnishes are bread sauce, red currant
jelly and toasted bread crumbs.
Other European varieties are the black cock, capercaille and ptarmigan.
The name grouse is often applied for birds not related, such as: Ruffed grouse, spruce grouse, sage
grouse, prairie chicken and Franklin Grouse.
Grouse is in the gallinaceous family.

growler
Pitcher used to take beer home from a tavern. The term started as pail with lid and bail wire hanger.

Gruaud Larose, Château

Famous large Bordeaux, France vineyard.

grub
Slang for food.

gruel
Any cereal cooked in water and strained. It was food used for invalids, but is often associated with prison
food. Prison gruel is not strained.

Grüner Käse, also Kräuterkäse

German words for cheeses flavored with herbs. The most famous variety comes from Switzerland and is
called Sapsago.

Grüner Veltliner
Austrian white wine grape, the leading variety planted in Austria.

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grunt
Dessert made with stewed fruits, covered with biscuit dough, and baked. The same as cobbler.
Originally, grunt was steamed.

grunt fish
Excellent southern food fish named from the sound it makes when it is pulled from the water.
Known as grondin in French.
Genus haemulon.

Gruyère/Gruyere
Cheese in the Emmenthal family. The name in German speaking Switzerland is Greyèzer. The cheese is
named after the small town Gruyère with a beautiful castle in Switzerland. The cheese has been made
since the twelfth century. Gruyère is now made on both sides of the Jura Mountain in Switzerland and in
France. There are slight differences between the French and the Swiss Gruyère.
Gruyère is made in loaves about half the size of Emmenthal loaves, and the rind is brown. The cheese
has smaller holes than Emmenthal. The flavor is nutty. The cheese lends itself to cooking and is a
component of some typical Swiss recipes.
A related cheeses are Fribourg Vacherin in Switzerland and Comté in France.

guacamole
Avocado dip, very popular in the South Western states and in Mexico. Avocados are coarsely mashed,
seasoned with chili peppers, onions, vinegar or lemon juice and chopped cilantro (coriander) leaves. In
many cases, diced tomatoes are also added. In fine Mexican restaurants, the guacamole is made in
small batches to be as fresh as possible.

guampa
South American, chiefly Paraguayan, drinking cup, traditionally used for yerba maté. (See there).

guanabana
West Indian name for soursop (see there), a tropical fruit in the cherimoya family.
In South America and the West Indies, guava is often made into a paste-like preserve and called
guanabana, not to be confused with the guanabana fruit.
Anona muricata.

guanciale
Italian brine cured pork jowls and cheeks.

gurapos
Iced drinks made with crushed sugar cane made in a blender, a Cuban drink.

guaraná/guarana
Brazilian beverage made from the seeds of a local plant. Sometimes sold bottled as a popular sparkling
soda and sometimes sold as a powder to be mixed with water. It has a bitter, astringent flavor and an
odor resembling coffee. The beverage contains caffeine.
It is a purported sexual stimulant and its most widely used aphrodisiac.
Paullinia cupana.

Guatemala rhubarb
Not an edible plant. A poisonous shrub, originally from Central American. It grows to a height of 4 or 5
feet and is often used as a border for privacy.
Jatropha podagrica.

guava
Tropical fruit, native to South America, but also grown in southeast Asia, Australia, and Florida.
The shape ranges from apple-shaped to pear-shaped, but with a large calyx at the end opposite the
stem. They range in size from a mall egg to a large orange. Shiny yellow skin. The flesh color ranges
from white-yellow to pink to red. The flesh is firm and smooth, though sometimes grainy. The white seeds

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are contained in a jelly-like center pulp. Best eaten raw. This flavorful fruit is good in nectars, fruit cups,
sherbets, ice cream, jams and jellies.
Guava have a strong, pervasive aroma which can be musky when they are unripe, but is sweet and floral
when ripe. Because of this aroma, the fruit does not lend itself to fruit bowl displays and it draws flies
once ripe.
The fruit is often picked underripe and if picked too green will not ripen.
In South America and the West Indies, guava is often made into a paste-like preserve called guanabana,
not to be confused with the fruit of the same name.
Also known as guayaba. Psidium guajava. The guava pickers are called guyaba in Cuba, and guyabera
is the shirt they traditionally wear.
A related variety is the strawberry guava which has a pink skin and pink flesh. This variety is sometimes
canned. It is popular in Brazil.
Psidium cattleianum.

gubana
Italian sweet yeast bread, which originated in the Friuli towns of Cividale and Valli del Natisone.
Sometimes referred to as "the cake that smiles", filled with a sweetened mixture of nuts including pine
nuts, almonds, walnuts and dired fruits especially sultanas, and soaked with grappa (see there).

gudgeon
Tiny fresh water harvested in lakes and rivers in Europe and Asia. It is usually dusted with flour and fried
whole.

Guerard, Michel
Renowned French chef. Credited as the originator of cuisine minceur, a slimming cuisine.

Guernay
French cheese from the Department of Seine-Inférieure. Very similar to cream cheese.

Guernsey
Cattle breed from the island of the same name producing very fatty milk.

gueuze-lambic
Belgian beer that is fermented with the air's natural bacteria, rather than with yeast.

Gugelhupf
Austrian/German name for a coffee cake baked in a fluted mold. It is normally made with a rich yeast
dough, but in Vienna a version made with a rich baking powder batter is also popular.

guindas
Spanish word for cherries, which are also known as ceresas.

Guinea hen, guinea fowl

Bird originally from Africa and domesticated since antiquity for food. It is related to pheasant
and should have a slightly gamy taste, but most is lost now and the bird tastes like chicken. It is popular
in France.
Guinea hens are credited for eating deer ticks. Wild flocks can still be seen.
Numida meleagris.

Guinea pepper
Plant related to cardamom.

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guinea pig
Small, domesticated rodent, widely used in scientific research and often kept as a pet. It is eaten and
sold at the market by descendants of the Incas, in northwestern South America. The meat is sparse, but
what's there tastes like chicken.
Known as cuy in Peru.
Cavia porcellus.

Guinea squash
Another name for eggplant. See there.

Guinea yam
Yellow fleshed yam (see there). Somewhat large, weighing up to 10 lbs. The most common US yam. Also
popular in the West Indies and West Africa.
Dioscorea rotundata.

Guinness
Brand name of a famous dark beer produced in Ireland. See beer.

guitar spaghetti
Spaghetti cut with a special tool, resembling a fine comb. Called in Italian spaghetti alla chitarra.

Gujarat foods
State in western India. The food is traditionally strict vegetarian, excluding not only meat but also eggs.
Frequntly used vegetables include okra, potatoes, eggplant.
DISHES INCLUDE:
Batatawada - deep-fried, spicy mashed potato balls.
Dahiwada - a mung bean dumpling served in yogurt.
Khaman - a steamed cake flecked with mustard seeds.
Kadhi - a mild sweet and soup chick pea flour soup.
Poori - deep-fried bread.
Shrikhand - a dessert of sweetened yougurt.
Shira - mashed mung bean cake.
Urad dal - split-pea soup.
Meals are often washed down with jal jira, a digestion aiding cumin water.

gulab
The ancient Persian word meaning rosewater, spelled julab in Arabic. The American drink julep was
derived from this word, although the drink does not contain rosewater.

Gullah
Small ethnic group of Afro Americans who live on the US southern coast from South Carolina to northern
Florida. They have their own language, a heavily accented blend of English and an African tribal
language. Their food relies on chicken, ham, sausages, turnip greens, red rice and corn.
The name might have come from a corruption of Angola, the native country of their slave ancestors.
Also known as Geechees.

gully bean
A type of eggplant. Small round with pale green skin streaked with darker green. Also known as pea
aubergine or susumber.
Solanum torvum.

gum Arabic
Natural product that derived from the Acacia Senegal tree. It is used as food thickener and emulsifier.
Also known as acacia gum.

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gum tragacanth
Natural gum derived from sap of trees growing in the Middle East. The sap is dried and sold as powder. It
is used as an extender, or binder, in ice cream. It is also used to make inedible sugar show pieces,
although it has been replaced by gelatin.
Also called tragant.

gumbo filé powder (file)

Dried and ground young sassafras leaves used as thicking and flavoring ingredient in Louisiana cooking.

gumbo
Louisiana/Cajun/Creole thick soup or stew, always based on a brown roux, a mixture of fat and flour
cooked until light brown.
There are many variations, often made of seafood or chicken. Gumbo usually includes okra, which
provides a thickening agent, and other vegetables. Sometimes gumbo is thickened with gumbo filé
powder.
The word comes from the Bantu language.

gummi bears/gummy bears

Multi-colored bite-size gum candy in the shape of bears, that became popular in the 1980's. Aficionados,
who judge the candy by the tactile sense and the amount of sweetness, say the best ones are made in
Germany.
The candy is also made in other shapes, such as worms three inches long, which are fun to eat, because
they can be inelegantly, but delightfully, sucked on slowly. Also, bats, dinosaurs, skeletons, spiders or
other faddish shapes have come on the market.

gummies
Australian slang for young ladies.

Gumpoldskirchen
Austrian wine growing town on the fringes of Vienna, popular in song and verse as tourist attraction and
destination. The wines are fruity, light and easy to drink. The grape varieties are Veltliner, Rotgipfler,
Sylvaner and Riesling.

gungo peas
See pigeon peas.

gurnard
Ocean food fish, armor plated and ugly-looking, but with delicious meat. There are a number of species
including the sea robin, red gurnard and ray gurnard.
Also known as gurnet.

guru nuts
Nuts containing caffeine. They are chewed by the Sudanese for their caffeine effects.

Güssing
Austrian cheese of the brick cheese type.

Gutenbroner
German white wine grape.

Guttiferae.
Family of fruits, including the mangosteen. See there.
San Domingo apricot. See there.

394
gyro
Greek dish of minced lamb or beef, cooked on a vertical spit, therefore the name gyro (turn). Often
served wrapped in pita bread. It is a popular street food in Greece and has been brought to the US by
Greek emigrants.
Doner kebab is a popular street food in Crete. Slivered grilled lamb in pita bread, garnished with chopped
onion, parsley and drizzled with olive oil.

habañeros
Very hot tiny chili peppers.

Habersham, Mrs. Fred

Society lady from Savannah Georgia, who conducted cooking classes in her home. She lived during the
mid 19th century.

hackberry
The fruits from the big nettle tree. The berries are sweet and astringent and are best after a frost. The
small berries can be used for jams.
Also known as sugarberries, hagberris.
Celtis occidentalis.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

haddock
Fish in the cod family. It was once considered a junk fish, but is now often used in commercial products,
such as fish sticks and breaded fish fillets. When smoked, haddock is called Finnan Haddie. See there.
Haddock is related to pollock and hake.
Melanogrammus aeglefinus.

haggis
Scottish national dish, consisting of a sheep stomach filled with innards, oats and suet and boiled. It is
sometimes served with a ritual, consisting of bagpipers piping in the haggis which is then ceremonially
split open with a sword, and toasted with whiskey.
Haggamuggie is a fish liver version of haggis.

Hainan
Chinese island off the southern coast of China. Its most famous dish is Hainanese chicken rice, a slow
cooked dish. Roast pork and breaded pork cutlets are specialties.

hairy squash
Large, oblong, green, fuzzy-skinned gourd that narrows in the center like a waist line.
Known in Chinese as jit gwa/ mo gwa/ cheh gwa.

hairy fruit
See rambutan.

hake
Term for fish resembling cod. There are two distinct species, one in the cod family. The main
species in the Atlantic are white and red hake. The other species is harvested in the Pacific and is
abundant from Alaska to Southern California.
The fish is popular in the Iberian countries.

hakusai
Japanese name for Chinese cabbage.

395
halal
Meat that is ritually slaughtered according to the rules of Islam. The rules are basically the same
as for kosher slaughtering. See there.

Halbstück
German 600 liter cask used for Rhine wines. The cask yields about 800 bottles.

Halb und Halb

Generic German term for blended drinks when each ingredient is one half of the total.

half and half

Mixture of milk and cream with 11½% butterfat.
The term is also used for blends of different beers.

halibut
The largest of the flat fish variety harvested in the North Atlantic and North Pacific oceans. The
best comes from Alaskan waters.
Halibut are graded by size and can reach up to 80 lb. The meat is firm and white and is
moderately high in fat. Huge fish reaching 500 lb have been reported.
HALIBUT STEAK TERMINOLOGY:
Full moon - crosscut
Half moon - half cross cut
Loin cut - almost boneless cut
Regular cut - cut from full moon
Roast - tail cut
Halibut fillets are called fledges in the trade.
Hippoglossus hipoglussus - Atlantic halibut
Hippoglossus stenolepis - Pacific halibut.
Fletan in French, Heilbutt in German, hipogloso in Spanish.

Halloumi
Greek ewe’s milk cooking cheese.

Halloween
The eve of All Saints Day. The food is traditionally orange and black in color. It is the first day of
the season when pumpkin pie is served.

halupkis
Finnish beef and pork filled cabbage rolls.

halvah/halva
Confection made with ground sesame seeds and honey. It is associated with Jewish cooking,
although the confection originated in Turkey.
The confection is also made with semolina, dried fruits and spices.
Also known as halwa, helve.
ham
Pig’s hind leg or shoulder, cured and smoked or air dried and smoked. The most common cut is
the hind leg, Meat Buyers Guide # 402, but the shoulder or butt is also used. See Picnic Ham.
Fresh ham is the hind leg not cured or smoked. It is often sold boneless and netted, Meat
Buyers Guide # 402 B.
Basically, hams can be divided into two large groups, hams that need cooking (normally boiling),
and hams that are smoked and/or air dried and can be eaten as is.
There are many ham varieties, originating in many countries. The differences are the type of
hog, the composition of the brine, the length of curing. the type of wood used
THE MOST FAMOUS HAM TYPES ARE:
Asturia - famous Spanish ham. It needs boiling.
Bradenham - English dry cured ham resembling Smithfield Ham. See there.

396
 Bayonne - cured ham served sliced paper thin, no cooking needed.
Capicollo - See there.
Coppa crudo - shoulder ham encased in sausage skins and air dried.
Country hams - Generic term for local hams, all require cooking and some soaking.
Danish ham - mild fully cooked canned ham.
Irish ham - peat smoked ham.
Jambon d’Ardennes - Belgium ham resembling prosciutto.
Jambon de Paris - lightly smoked ham, requires cooking.
Jamón Serrano - Spanish ham sliced paper thin, no cooking needed. See there.
Kentucky - hickory smoked hams, require cooking.
Lachsschniken - See there.
Parma ham - See Prosciutto.
Prague ham - lightly smoked over beechwood and it requires cooking.
Polish ham - Krakow ham. Mild fully cooked canned ham.
Schwarzwälder - German Black Forest ham heavily smoked, eaten raw.
Smithfield ham - See there.
Toulouse - Cured ham sliced paper thin, no cooking needed.
Virginia ham - See Smithfield ham. Sugar glazed ham is often erronously labeled Virginia ham.
Westmoreland - delicate ham English ham, it requires cooking.
Westphalian ham - Cured ham cured over juniper wood and served sliced paper thin, no cooking
needed.
York ham - delicate ham English ham, it requires cooking.
Spiral cut ham is a completely cooked ham sliced by machine into attractive slices. The product
is popular for parties.
Jambon in French, Schinken in German, prosciutto in Italian, jamón in Spanish.

Haman’s ear
Jewish pastry turnovers resembling ears, eaten in memory of Haman’s defeat by Esther. There
are many versions, but they are filled with ground nuts or poppy seeds flavored with honey. They can be
made with yeast dough and fried or with sugar dough and baked.
Also known as Hamentaschen, oznei Haman, hojuelos de Haman.

Hamburgh parsley
Parsley cultivated for its long, slender roots, used in soups and stews.
Also known as turnip parsley.
Petroselinum hortense.

hamburger
Ground beef patty. The name probably goes back to the German city Hamburg, but Hamburger,
also called "burger" is considered today an American staple. In the US, the hamburger consists of pure
ground beef, with no additions whatsoever. The meat should be handled as little as possible to avoid
contamination, and shaped into a patty as soon as it comes from the meat grinder. Most patties are
machine shaped, and in the process the meat is compressed and looses some tenderness.
There are taste differences in Hamburger meat. The best tasting meat is the beef chuck
(shoulder), but within the chuck are many different muscles, each with slightly different flavors. The fat
content is very important, because fat adds flavor and moisture to the meat. The industry standard is
20% fat by weight, leaner meat can be dry. Hamburger meat is a careful blend of lean muscles and fat.
Fast food Hamburgers are often made with imported lean beef, blended with fat trimmings from
American corn fed steers. Beff chuck is listed in Meat Buyers Guide # 113, bone in.
Hamburger meat is also made from top sirloin, sirloin butt and other cuts. The often used phrase
found on menus ground sirloin is technically misleading, because the sirloin butt is used, Meat Buyers
Guide # 181, not the strip loin Meat Buyers Guide # 175.

hamin
Jewish cholent stew. See there.

hamidas

397
 Old fashioned Jewish dish of whole eggs slow baked with a little water and onion skins. They are
baked overnight to be eaten on Sabbath when no cooking is allowed. The onion skins color the eggs
brown.

hand cheese
Generic name for a number of small, strong smelling German cheeses made with sour milk,
such as Mainzer, Hartzer, Olmützer Quargel, Bierkäse, and Livlander.
Handkäse in German.

Hand melon™
Brand name for melons grown Greenwich, New York since 1925 by the Hand family. The melons
are very sweet and juicy attributed to the micro climate and the sandy soil of the Batten Kill river delta,
where the fields are located. The melons are musk melons of the Saticoy, Gold Star and Pulsar variety.
Hand melons are harvested only when absolutely ripe, and command a premium price at the
New York market.

Hangtown Fry
Gold Rush dish consisting of and omelette with fried oysters and bacon. It is named after the
notorious Hangtown in California, now called Placerville.

hank
Animal intestine used for sausage making.

happy hour
Term used by bars for the period before dinner, during which cocktails are served, sometimes at
a reduced price to attract business.

Haraszthy, Agoston
Hungarian count who is considered the father of the wine industry in California. In 1861 he went
to Europe and returned with vine cuttings of different grape varieties including a variety which might
have been the Zinfandel, although this is much open to debate.

hard sauce
Solid topping for hot desserts, primarily for plum pudding. The sauce consists of shortening or
butter, powder sugar and flavoring, such as vanilla, brandy or rum. The ingredients are mixed together
and placed on top of the hot dessert to melt.

hard smoked
Term used for products heavily salted and smoked. There is very little moisture left and the
products do not require refrigeration.

hardtack
Dry biscuits made without shortening and baking powder. The very hard breads were used as
ship provisions. The G. H. Bent Company in Milton, Massachusetts supplied Union soldiers with
hardtack and started to make them again in 1999. They can be ordered by www.hardtackcracker.com.
Also known as Sea Biscuit, Sea Bread, Ship Biscuit and Pilot Bread.

hard wheat
Durum wheat, aso known as Winter wheat. See durum. See wheat.

hare
Wild animal in the leporidae family with dark meat. It is generally larger than the wild rabbit and
has longer ears.
The European hare is used in some classical dishes, some of which is the German Hasenpfeffer,
a brown hare stew, and the French civet de lièvre.
The name Hasenpfeffer is often erroneously used for rabbit stew.
Hase in German, lièvre in French, lepre in Italian, liebre in Spanish.

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Harel, Marie
French woman credited with the invention of Camembert around 1790.

haricots
French generic name for beans. Haricots verts are string bean or green beans. Since these
beans are normally rather small and slender in France, the name is used in the US for very thin beans.
On the US market, haricots verts are usually imported. Some are now cultivated by local farmers.
The term haricot is also used for a mutton stew called Haricot de Mouton.

harira
Soup made with lemons, meat, pulses and herbs, often eaten in Turkey and Iran to break the fast
during Ramadan.

harissa
Fiery hot North African condiment seasoned with hot peppers, coriander, cumin, salt, vinegar and
olive oil. It is the all purpose seasoning paste used throughout North Africa and the Middle East.

Harlequin
Culinary term for dishes displaying the harlequin colors if possible arranged as mosaic. It is an
old fashioned concept.

Haro
Spanish wine town in the Rioja region on the Ebro River.

haroset
Also known as charoset. See Passover.

Harslevelu
Hungarian white wine grape, the blending wine used in the sweet Tokay. The other wine is
Furmint.

Hartford Election Cake

Colonial yeast cake traditional made around election time.

hartshorn
Old fashioned name for ammonia used in baking. Originally ground antlers were used. Ammonia
needs an acid to activate, and therefore is only useful in mixtures with a high acid content, such as
molasses cookies or gingerbread. The German name is Hirschhornsalz.

Harusame noodles
Japanese name for bean gelatine or cellophane noodles.

Harvard beets
Beets cooked with vinegar, sugar, and thickened with cornstarch. The dish was a popular
vegetables, but is not often served today. The name comes probably from the color of the Harvard
football team.

Harvard Cocktail
Cocktail consisting of brandy and Vermouth.

Harvati
Danish cow’s milk cheese with spicy flavor.

Harvey Restaurants
Chain of restaurants at railroad stations, founded by Fred Harvey. Eventually, the company
expanded into hotel management and dining car operations.

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Harvey Wallbanger
Cocktail containing Galliano, vodka and orange juice. It supposedly originated in California.

Harzer, also Harz Käse

German cheese, strong smelling small disks, about 2 in. across and ½ in thick.
Also known as Hand Käse, Livlander.

Hasenpfeffer
German word for a stew made with wild hare, not rabbit, and thickened with hare blood. The
French name is civet de lièvre. Rabbit stew is not Hasenpfeffer.

hash
Cooked meat, diced and mixed with potatoes and onions, and pan-fried. Chicken hash is made
without potatoes with a cream sauce, and baked.

haslet
Term for a number of different preperations made with pig hart, liver, lights and sweetbread.
Also known as harslet.

Hattenheim
German wine village in the Rheingau.

haunch
Generic term for hindquarter, usually applied for deer and wild boar.

Hauskäse
German name for a Limburger type cheese.

haut
French word for high. In connection with food, the term haut goût is used to indicate enhanced
taste, and is often used to describe well aged game or other meat, which has acquired a strong taste.
Haut is also used in connection with many French wine estate names or vineyard locations.
THE MOST FAMOUS ARE:
Haut Bages, Bordeaux
Haut Bailley, Bordeaux
Haut Brion, Bordeaux
Hautes Côtes de Beaune, Burgundy
Hautes Côtes de Nuits, Burgundy
Haut Médoc, Bordeaux
Haut Rhin, Alsace, France
Haut Sauternes, Bordeaux.

Hautvilliers
Village in the Champagne region of France famous for the Abby of Hautvillers, where Dom
Pérignon conducted his experiments with bottle fermentation which resulted in Champagne.

Havarti cheese
Tilsit type Danish cheese developed by Mrs. Hanne Nielson and named after her farm.

Hawaii food
The food is influenced by sailors from China, Japan, Polynesia, Korea and Europe who visited
and settled the islands.
The islands had no native animals useable for food, and all animals were introduced. Seafood is
plentiful, and includes shellfish, whale, dolphin and turtle.
Mauis, large yellow - white fruit grown in the mountains on volcanic soil.. The production is
small with virtually all coming from the Kula district of Maui. Other tropical fruits appear in many dishes.

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 TERMS AND DISHES:
Crack seeds - dried fruits seasoned with sugar, salt and star anise.
Kukui -candlenuts. See there.
Loco moco - rice, hamburger, fried egg and gravy.
Lomi-Lomi salmon - diced raw salmon, marinated with lime juice, onions and garlic.
Luau - Hawaiian barbecue, roast pig and vegetables cooked in an earthen trench.
Macadamia nuts - culivated excellent local nuts originally from Australia.
Malasados - doughnuts.
Manapua - barbecue pork stuffed yeast buns, often sold as street food.
Poi - paste made with taro roots. See there.
Poke Pines - deep fried tuna balls wrapped in wonton skins.
Poke - local version of sashimi. See there.
Shoyu chicken - made with soy sauce, mirin rice wine, ginger, cilantro and spice.

Hawker food
Singaporean street food served by street peddlers from carts. It includes a wide range of dishes.
The food is still popular but is now organized into hawker food centers with numerous privately run food
stalls. It is delicious, inexpensive fast food.

Hawkestone
English solid goat’s milk cheese made in Cheshire.

haws
The edible fruits of the hawthorn shrub, a wild shrub or small tree found in numerous species and
varieties. The small fruits are orange to brown, are rather dry and can be used in jams and jellies. The
flowers contain trimethylamine, a sweet , stale odor which suggests sex.
The shrub is planted often as an ornamental shrub and the berries left for the birds to harvest.
The shrub has symbolized fertility and marriage in Greece and Rome.
Crataegus, spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Hay cheese
French cheese made in the Department Seine-Inférieure, ripened on fresh hay, which imparts a
characteristic aroma. Also called Fromage de Foin.

hay box cooking

Hay is an excellent insulator and the contents of tightly sealed pots, once brought to a boil, would
continue simmering for a while. Farmer’s wives took advantage of this method.

Hazan, Marcella
One of the foremost teachers and cookbook writers on Italian food, with cooking schools in
Bologna, Venice, and New York. The first of her three cookbooks, The Classic Italian Cookbook was
published in 1973. Well-educated in other subjects as well as food, she holds doctorates in biology and
paleontology. Married to Victor Hazan, who studied English literature at Harvard and is noted for his
knowledge of Italian wine. Both are Italian born, near Ravenna.

hazel hen
Wild bird with dark meat. It is generally protected, and no longer hunted in most countries.

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hazelnut
The nut of shrubs or trees of the genus Corylus. European varieties are often the large Spanish
variety, reddish-brown skin and sweet tasting. They are grown in Italy and other Mediterranean countries.
Oregon and California are major producing states in the US.
Hazelnuts are also called filberts. Filberts are actually an English variety of hazelnut. Thus all
filberts are hazelnuts, but not all hazelnuts are filberts.
Hazelnuts are used in pastries, desserts and in confections.
Also known as cobnuts, Barcelona nuts, Kentish cobnut.
Corylus avellana.

hazelnut oil
Golden brown oil with a delightful nutty flavor. It is expensive and should be used in salads.

head cheese
Gelatinous meat product consisting of boiled meat, often pickled and cured, seasonings and
gelatinous meat stock. Considered a cold cut, eaten as sandwich filling or as appetizer.
Known as paté de tête in France or hure de porcelet in Belgium, Sülze in Germany and Austria.

Head Wok
The head chef in a Chinese restaurant.
Also known as Number 1 Wok/No.1 Wok .
heads
Heads are used in cooking in a number of ways.
Pig heads are used in sausages, in head cheese and in Pennsylvania Dutch Scrabble. See
there.
Stuffed pig’s or boars’s head is a Christmas or New Years treat in some European countries.
Bath chaps are the smoked pig cheeks, boiled and eaten as cold cut. Tongues are marinated and boiled,
occasionally available pickled in jars.
Calf’s heads were once popular in Austria and France. The boiled heads can be breaded and
deep fried, or served in a sauce en turtue, meaning turtle like, because the gelatinous meat resembles
turtle meat. Veal brains are a delicacy and prepared many ways, either poached, breaded and fried, or
served with capers and brown butter. Chopped brains can be quickly cooked and served with scrambled
eggs. Calf’s tongues are boiled and served with sauces.
Sheep heads are a Middle Eastern treat, and the eyeballs are a special delicacy. Lamb tongues
are tender and find many uses.
Beef heads have many uses. The cheeks are tender and flavorful. They can be braised, or
cured in brine, boiled and used as cold cuts or in a salad. The German Ochsenmaulsalat uses also the
lips and other parts. Beef tongue is flavorful and is used fresh boiled with sauces or cured and smoked.
The tongue is considered kosher providing is comes from a kosher slaughtered animal, and is part of
Jewish cooking.

heart
The heart is a very tasty muscle, but it has a strong taste, is dry, and is therefore not popular.
The heart from old and large animals must be boiled or braised to become tender, smaller hearts can be
grilled.

heart starter
Australian slang for the first drink of the day.

hearth baked
Method of baking bread or other foods directly on the hot masonry base of an oven. The brick
base distributes heat evenly and contributes to the development of a crisp bottom crust. Fine bakeries
and pizza parlor have hearth oven.

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hearts of palm
The hearts or young shoots of several species of palm tree. Unfortunately, harvesting totally
destroys the tree. Most common in Brazil, but also harvested in Florida and other places. Long exported
to France.
Hearts of palms consist of various layers of skin, like leeks, but with the delicate flavor of
asparagus. Good in salads.
Usually available canned. It is difficult to find fresh hearts of palm outside of Brazil.
Also known as cabbage palm, not to be confused with the palmetto palm cultivated for wood.
Oreodoxa oleracea.

heartsease
Wild violets used in syrups.

hearth
The bottom of an oven made of brick or stone and suitable for baking products directly on it.
Stone is an even conductor of heat and hearth baked products bake uniformly.

Heath bar
Milk-chocolate-covered candy bar filled with crunchy toffee, made by L. S. Heath & Sons in
Illinois since 1928. it came into its own nearly 50 years later when Steve's Ice Cream chopped it up and
mixed it in with ice cream.
Now copied, a vanilla based version is the mainstay of Ben & Jerry's ice cream from Waterbury,
Vermont.

heather
Low shrub with purple flowers long associated with Scotland. It is famous for attracting bees.
The flowers were used to flavor Ale.
Ling heather - Calluna vulgaris.
Bell heather - Erica cinera.
Culluna vulgaris.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

heather ale
Scottish fermented beverage made with heather, water, ginger, sugar and yeast.

heaven and earth

German dish of cooked potatoes and apples served with crisp bacon.
Also known as Himmel und Erde.

heavenly bread
See manna.

heavenly hash
Dessert made with wafers layers and whipped cream.

heavenly hots
Small delicate pancakes, made with lots of eggs and sour cream and little flour.

Hectoliter Metric liquid measure. One hectoliter equals 100 liters or 26.42 US gallons.

hedgehog
Center European chocolate glazed cake studded with almonds to resemble the spines of
hedgehogs.
The German name is Igel.

hedgehog pudding

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 Dessert common to the 18th century English banquet table. It was not made with hedgehogs.

Hefe
German name for yeast.

Heidelbeer
Austrian/German term for blueberry

heirloom seeds/heirloom vegetables

Varieties grown before hybrids became common in the 1940's. All are open-pollinated, that is
naturally pollinated. It usually refers to old-fashioned, currently less common varieties.
LIST OF COMPANIES OFFERING INFORMATION, PLANTS AND SEEDS:
Heirloom Seed Project
Landis Valley Museum
2451 Kissle Hill Road
Lancaster, PA 17601 (717) 569 0401
www.landisvalleymuseum.org
Seed Saver Exchange
3076 North Winn Road
Decorah, IA 521010
Heirloom Seeds
P. O. Box 245
West Elizabeth, PA 15088 (412) 384 0852
www.heirloomseeds.com
Seeds of Change Organic Seeds
1354 Rufina Circle 5
Santa Fe, NM 87501, (800) 957 3337
Fox Hollow Herb and Garden Seed Cop.
P. O. Box 148
McGrann, PA 16236
W. Atlee Burpee Co.
300 Park Avenue
Warminster, PA 18974 (800) 333 5808
Heritage Seed Program
RR3 Uxbridge, ON L9P1R3, Canada
Home Grown Exchange
16428 Woodstock
Macomb, MI 48044
Seed Exchanger
P. O. Box 10
Burnips, MI 49314-0010
Abundant Life Seed Foundation
P. O. Box 772
Port Townsend, WA 98368 (206) 385 5660
Bountiful Gardens
18001 Shafer Ranch Road
Willits, CA 95490-9626
Down on the Farm Seed
P. O. Box 184
Hiram, OH 44234
The Fragrant Path
P. O. Box 328
Fort Calhoun, NE 68023

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Select Seeds Antique Flowers
180 Stickney Road
Union, CT 06076-4617
Southmeadow Fruit Gardens
Box SM
Lakeside, MI 49116
Shepherd’s Garden Seeds
30 Irene Street
Torrington, CT 06790 (203) 482 3638

Hélène, Belle Hélène

Famous beauty in Greek mythology. The name was used for beautiful and luxurious dishes in
French cuisine.
The most famous dish is Poire Belle Hélène, a dish consisting of poached pears served on
vanilla ice cream and covered with chocolate sauce.

Helfensteiner
German red wine grape variety.

helzel
Jewish dish of stuffed poultry neck roasted with the bird.

hemlock
Poisonous plant which allegedly killed Socrates.
Conium macalatum.
hen
Female fowl and many other birds.

hen fruit
Slang for eggs.

henna
Plant prized for its red dye. Its use as a coloring agent dates from ancient times. It has no
culinary use.
Lawsonia inermis.

Henry's special
A type of imperial sweet onion, named after its developer, Dr. Henry Jones, a research director at
the Desert Seed Company in Centro, California.

herb teas
Loose term for teas made with plants or flowers other than the thea sinensis and hybridized
species.
Most herbs can used for tea or tisan, but many are too strong or astringent and must be used
with great care. Freshness also influences the portency of herbs.
HERB TEAS :
Bee balm
Betony
Boneset
Borage
Catnip
Feverfew
Horehound
Hyssop
Lemon balm
Lemon verbena
Speedwell

405
 Tansy
Verbena (also known as blue vervain)
Woodruff.
HERB TEAS MADE FROM STANDARD COOKING HERBS:
Lemon thyme
Mint
Rosemary
Sage.
TEAS MADE WITH FLOWERS:
Borage
Chamomile
Goldenrod
Lavender
Red clover blossoms
Rose hips
Tilleul (also known as linden flowers).
PLANT PART USED IN INFUSIONS:
Arborvitae
Birch tree
Ground ivy
Raspberries leaves
Sassafras root
Strawberry leaves
Wormwood.
The term tisane is a broad term meaning herb tea or infusion. The French word tisane comes
the Greek word ptisane.
See also Mormon tea, Oswego tea.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plants mentioned.

herbs
Herbs are cultivated since antiquity for their healing power, for their beauty and also for
superstitious reasons. The great Greek scientist Hippocrates already had knowledge of over 400 useful
plants, many of them considered herbs and still used today. The seeds from herbs were used as sacrifice
to the Gods, pressed for their aromatic oil or added to flavor beverages.
The term herb covers such a wide variety of plants that it is difficult to describe them. The line
between herbs and spice is also blurred, herbs are used for their leaves, and spices come from roots,
barks and seeds. Herb are usually perennial plants, but are also annuals such as basil and dill,
sometimes shrubs.
Herbs can be described as any plant, usually aromatic, whose parts are used as coloring agents,
cosmetics, medicines, flavoring agents in food preparation, for their perfume, or simply for decorative
purposes.
In the kitchen, they are used fresh, dried, or sometimes frozen or preserved in oil. Many have
such distinct and unique flavors that they can easily be discerned in sauces or in foods. Some herbs are
used as flavoring agent while small and as salad green when larger.
Many liqueurs, such as Benedictine, Drambuie, and Irish Mist are flavored with herbs. Herbs,
along with spices are also used in Vermouth. Most herbs are listed alphabetically.
CLASSIFICATION:
Pot herbs - used as vegetables or salads.
Flavoring herbs - and also their blossoms and seeds, used fresh or dried.
Medicinal herbs - used in teas and ointments.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

406
herbe sacrée
French for holy herb.

Herbes de Provence
French herb mixture consisting of basil, rosemary, savory, tarragon and thyme. Available
imported or from domestic suppliers. It is used to season stews or paté.

herbes potagères
French term for a number of herbs which are usually used in stocks. The term is used loosely
because some ingredients could be classified as vegetables.

Herbsaint
Licorice flavored liqueur, made around New Orleans, Louisiana and designed to compete with
the French brands Pernod and Ricard.

Hereford
Cattle breed imported from England in 1817 by Henry Clay. It will thrive under the most adverse
conditions such as cold winter, short grasses and poor range.
Also known as Whiteface and comes from the universally all white face.

Herkimer
Cheddar type cheese made in Herkimer County, New York. The cheese is almost white, crumbly
and fairly dry.

Hermitage
Famous French wine made in an area in France's Rhone River valley named by Gaspard de
Sterimberg in the 13th century, when he retreated to this hilltop location to build a chapel after fighting in
the Crusades. He is credited with planting the Syrah vine cuttings at the site.
The wine is full-bodied and flavorful, made predominantly from red Syrah grape, but up to 15%
of white wine grapes, Marianne and Roussanne, can be used to lighten the wine and make it vigorous
and more elegant.
Most Hermitage wines is red, but a small amount of white wine is also produced.
Croze-Hermitage nearby produces wines of a similar style and usually just a little lower quality.
Also nearby is Saint-Joseph which produces Hermitage-style wines except that 100% Syrah must be
used.
The Syrah grape grown in Australia is often referred to as "hermitage".
Also spelled Ermitage.

hermits
Drop cookies made with raisins and nuts. The term is seldom used today.

hero/hero sandwich
A sandwich made with a loaf of white French or Italian bread, split lengthwise, and filled with a
variety of fillings. The typical hero sandwich contains shredded lettuce, sliced cold cuts, cheese,
tomatoes, and is sprinkled with oregano, oil and vinegar. The same sandwich, with slight differences, is
called Cuban Sandwich in Tampa and Miami.
The hot hero sandwich is often made with meatballs, Marinara Sauce, and melted Mozzarella
slices. An other version, popular in Louisiana is made with fried oysters, mayonnaise and shredded
lettuce.
Also known regionally as, grinder, hoagie, poor boy or po'boy, sub or submarine, torpedo.

Heroldrebe
German red wine grape variety.

407
Herrgårdsost
Swedish popular semi-hard cow’s milk cheese resembling Gruyère. See there. The name
means manor or country mansion.

herring
Ocean fatty food fish in the clupeidae family harvested in the Atlantic and in the Pacific Ocean.
Both the flesh and roe are valued as food. There is also a fresh water variety, but of little commercial
importance.
The Atlantic herring was important to the economy of many countries bordering the North
Atlantic. The fish was abundant, and became an important and well liked source of protein. In northern
European countries the diet always included herring. Most of the catch was pickled, smoked or canned.
Fresh herring was seldom available, because it was salted directly on the fishing boats.
Wars have been fought about fishing grounds, territories were invaded and treaties signed to
control herring catch. Some European port were famous for the quality of their herring. The Monarch of
the Netherlands was presented every year with a fresh herring which signaled the opening of the herring
season. Over fishing and change in eating habits have reduced the economic importance of herring
MAJOR HEERING VARIETIES ARE:
Bismarck Herring - large herring pickled with vinegar.
Bückling - German name for whole, hot smoked herring. It is ready to eat.
Bloater - hot smoked herring.
Brathering - the fish is dredged in flour, pan-fried, and then pickled.
Herring in sour cream - commercial preparation of herring fillets or tidbits, marinated with onions
in vinegar and sour cream. It is a popular Jewish delicatessen item.
Kipper - air dried and smoked herring, usually served hot with eggs as breakfast item. A
traditional English dish.
Marinated herring, also called pickled herring - the fish is marinated with spices
and vinegar.
Matjes herring - Dutch word for a young herring that has not yet reproduced. It is eaten fresh
during the summer season.
Rollmops - herring fillets rolled up with a pickle or with sauerkraut center, marinated with sliced
onions.
Schmalz herring - fatty herring fillets.
Herring is kosher, because the fish has scales.
Hareng in French, haring in Dutch, Hering in German, aringa in Italian, arenque in Spanish.
The herring roe is called komochi in Japanese and is often used with sushi.
Clupea harengus.

Hershey Foods Corporation

Milton Snavely Hershey started in 1876 at age 18 a small candy shop in Lancaster,
Pennsylvania. In 1883 he moved to New York City, and worked for a caramel maker on sixth Avenue,
but returned to Lancaster three years later to re-open his caramel shop.
After difficult times he became part of a family inheritance, and was able to expand his business.
In 1892 Hershey went to England to visit a customer and was intrigued by the possibilities chocolate
offered. He bought chocolate making machinery from the Chicago fair in 1883.
The present day corporate entity located in Hershey, Pennsylvania, is the second largest candy
company in the world after Mars. Two of the best known products are the Hershey’s Chocolate Kiss,
introduced in 1904 and the plain milk chocolate bar, which has been made since 1905.
Hershey did not advertise until 1970. Hershey caught on quickly to the benefits of promotion.
Hershey makes the number two candy product in the US, Reese's Peanut Butter Cups, which now come
in a chunk style and in the form of the Reese's Pieces, popularized by the extraterrestrial title character
of the movie E.T.
Other candy bars made by Hershey include Skor, Grand Slam, Big Block, Whatchamacallit,
Golden Almond and New Trail.
Hershey Foods Corporation also owns Friendly Ice Cream Corporation, as well as the one of the
largest pasta brand in the US.

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 Milton Hershey was a benevolent factory owner and provided decent housing, health care and
other amenities to his employees. Today Hershey an attractive town centered around chocolate and
became a tourist attraction with an amusement park, offering factory tours and other attractions.

Hershey’s Kisses
Popular chocolate candies in the shape of tear drops.

Hervé l'exquis
Belgian cheese, a pungent cow's milk cheese from the city Liège. It has a pinkish rind and is
intense-smelling, similar to Limburger. It must be kept wrapped.

Hessische Bergstrasse
German wine district south of Frankfurt, the smallest recognized German wine region.

Heublein
Important wine and spirit company with headquarter in Hartford, Connecticut.

Heurigen
Wine taverns in the Austrian wine country. Austrian law stipulates that a Heurigen can sell only
wine grown on its own property. Heurigen can be located outside the wine growing areas, but must be
owned by wine growers and sell exclusively homegrown wine.
The meaning of the word is this year's wine, although older vintages can also be sold. Most wine
is white, and is drawn directly from barrels or from large flasks. The wine is served in Pitchers, or in
Glass carafes with little ceremony. Heurigen taverns used to be rather unpretentious places with wooden
benches and limited food service. Often a small band called Schrammel, played sentimental music.
Heurigen tavern hang out a pine bough over the front door as sign that the new wine is ready.
Nobelheurigen around Vienna became refined and are often a “must see” tourist attraction.

hibachi
Japanese charcoal brazier with a grill. The name comes from the Japanese for "fire bowl".

hibiscus
Beautiful perennial flower related to okra. See there.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

hickory
Low resin wood, good for barbecuing and smoking. It imparts a strong flavor to food.
Hickory wood is also used in cooperage for aging distilled spirits, but not wine The pecan tree is
a species of hickory.

hickory nuts
Generic term for a group of nuts resembling closely allied Walnuts and Pecan nuts. See there.
Carya ovata.
hie
Japanese name for the Andes grain quinoa (see there). It was used to keep people fed during
WW II, but now is not very popular because it is associated with hardship and poverty.

high tea
English term for a light meal served mid-afternoon. Beside tea, small sandwiches, crumpets and
pastries are served. Also called afternoon tea.
highball
Alcoholic beverage consisting of a distilled product, such as gin, whisky or rum, and a
carbonated beverage, served with ice in a tall glass.

409
Highland Park
Northernmost whisky distillery in Scotland, founded 1798, located on the Orkney Islands.

hijiki
Japanese brown seaweed especially high in calcium, potassium and fiber content. Brown when
fresh, it turns black when dried. Crunchy in texture, nutty and meaty in taste, it can be used in salads,
soups, and stir-fried dishes, such as with sauteed onions.
Sold normally pre-cooked and dehydrated.
Also known as hiziki.
Hizikia fusiforme.

Hillel sandwich
Colloquial term for horseradish and charoset, see there, spread on a matzo, to make it more
palatable. Named for the renowned Jewish scholar. The term is used at the Seder table.

hilsa
Food fish in the shad family harvested around India.
Also known as Indian salmon.

Himbeer
German term for raspberry. Himbeersaft is raspberry syrup, a popular syrup. Himbeergeist is
clear raspberry brandy.

Himmelreich
German pork stew served with fruit, often with dried prunes.

hip
The fruit of the rose. See there.

hip flask
Metal beverage container, rather flat, that can be carried in a hip pocket. It was used by hunters,
and became more popular during prohibition, because it could be concealed easily.

Hippen, also spelled Holhhippen.

German term for thin, rolled lace cookies. Hippenmasse, often erroneously spelled
Huppenmasse, is the name of the batter.

Hippocras
Scented and sweetened wine served in the middle ages. There was much spoiled wine on
account of inadequate storage, and by adding spices and sweetener the wine became drinkable.

hirazake
Japanese drink served in bars. It consists of sake, garnished with a dried fugu fin, and is said to
taste somewhat awful.

Ho Tsee
Chinese term for a dried oyster.

hoagie
Name for a hero sandwich. Common in Philadelphia. See hero sandwich.

Hoary Morning
Apple variety related to the Rome Beauty.

410
hobblebush
Ornamental bush. Its common name comes from its propensity to take root wherever its stems
to bend to touch the ground. It bears a small, sweet, edible fruit.
Also known as American wayfaring tree.
Viburnum alnifolium.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Hobel cheese
German-Swiss name for cheese that is so hard that is must be shaved with a special tool called
Hobel (planer). The best known example is Saanen cheese, which is aged six years and more.

Hoboken special
Fountain drink consisting of pineapple juice, carbonated water, and chocolate ice cream.

hochepot
Belgian hearty meat and vegetable stew or soup.
Also known as hodge-podge.

hochfeine/hochfeinste
Pre-1971 designations of German wine, referring to ascending degrees of quality.

Hochheim
German wine town in the Rheingau district.

Hock
Old fashioned name for German Rhine wines. The name came probably from the Dutch port
Hook van Holland, which was a major shipping port for wines exported to England. The name also could
have come from the German wine town Hochheim.

hock and dough

English farmhouse dish made with pork shank baked bakes with potatoes in a suet pastry case.

hodgils
Scottish oatmeal dumplings.

hoecake
Old term for corn pancake because it was baked on the back of a hoe over embers.

hog
Domesticated young swine. See pork.

hog apple
Term for may apple. See there.

hog banana
Red skinned plantain. See there.

Hog Island Sweetwater

Oyster harvested in the Tomales Bay north of San Francisco. Small to medium in size, with a
fluted shell. Its plump flesh has a creamy texture and smoky sweet flavor

hog jowl
The jaw or cheek of a pig. The meat is flavorful. In the American South, hog jowl is sometimes
cooked with collard greens or black-eyed peas to flavor the vegetable and give a meaty moistness to the
dish.

411
hog plum
.Plum-like fruit, native to the Caribbean and southern US. Not grown commercially, but
commonly found growing in the wild.
The small, ovate fruit is about an inch in length. It has a large seed set in a thin yellow-orange
pulp and skin. Rich in vitamin C, calcium, and phosphorus. High in pectin, it makes good jams or jellies.
Spondias mombin.

hogfish
Atlantic Ocean food fish with a hoglike snout. There are a number of varieties. The fish is
popular in Florida.
Also known as hog snapper, pigfish, log perch, wrasse.
Lachnolaimus maximus.

hogshead
Name for wine casks, the Bordeaux size casks contain 55 US gallons, the Sherry casks 66 US
gallons.

Hogshead cheese
Cajun headcheese. A congealed product made with boiled pork parts. It contains no cheese.

hognut
See peanuts.

Hoisin sauce
Chinese red seasoning sauce made with soybean flour, red beans, ginger, garlic, spices and
sugar.
The sauce is available as paste and as thick fluid. It is used in many Chinese dishes and
marinades.

hokey-pokey
Old term for ice cream with different colors and flavors of inferior grade. The term might have
come from the Italian O che poco (Oh how little).

hoki
Pacific ocean food fish. It is New Zealand’s most important commercial fish with delicately
textured moist white meat and sweet flavor.

Hokkien
Chinese traders from the Fukien province. Their food is heartier than other cuisines of China, but
is often oily or heavy with pork fat.
Many Hokkiens emigrated to Singapore and Malaysia where their influences are felt.

Hokkien mee
Hokkien/Singaporean dish of thick yellow wheat flour noodles, and sometimes rice vermicelli,
cooked with prawns, squid, pork and bean sprouts in a rich sauce or broth, flavored with lime juice and
seasoned with red chilies.

holibut
An other name for halibut. See there.

Holishkes
Jewish cooking, stuffed cabbage. Other names are Praakes and Galuptzi.

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Holland food
Holland is a major developer and exporter of flowers and vegetables. It has extensive deposits
of natural gas and it is used to heat huge green houses. Holland peppers, Holland tomatoes and other
vegetables cultivated in Holland can be found on supermarket shelves in Europe and in the US.
Seafood is important. The herring industry provided a major source of income. See herring.
Dried beans and potatoes are major starch staples.
Holland is a significant exporter of cheeses. Edam see there, and Gouda see there. Holland
butter is available in many European countries.
Holland was a leading sea faring nation and controlled a large segment of the spice trade. It was
the colonial master of Indonesia and brought the Rijst-tafel, see there, egg roll called lumpia and nassi
goreng to Europe. See Indonesia.
Trade brought cocoa to Holland and it developed the Dutch process cocoa powder. It is treated
with alkaline to improve color and more consistent suspension when the powder when used as a
beverage.
WELL KNOWN DISHES ARE:
bitterballen - meat croquettes
bloemkool - cauliflower
erwtensoep - green peas soup
gans met apple - goose with apple
kabeljauw - cod
konijn - rabbit
matjes - see there
paling - eel
rolmops -see rollmops
waterzooi - fish stew
DESSERTS AND SWEETS:
appelflappen - apple fritters
applebollen - apple dumplings
fleeren - waffles
kaastaart - cheese cake
kerstkransjes - Christmas rings
oliebollen - yeast doughnuts
pannekoekjes - pancakes
pepernoten - spice nuts
rozijnencake - raisin cake
speculas - spice cookie
Coffee is very popular and kopje koffie - cup of coffee - is one of the first terms a foreigner
learns.
Bisschop is a hot wine beverage, see bishop. Egg nog probably originated in Holland. See
there.

Holland beverages
Holland is one of the world largest exporters of beer. The Heineken brand can be found in many
parts of the world. See beer.
Holland is credited with inventing brandy, and it is said that the word brandy is derived from the
Dutch word "Brandwyne" or burned wine. See brandy.
Holland is also leading producer of gin. See there. The word gin is derived from ginebre, the
word for juniper berries.
Curaçao is a famous cordial. See there.
Vandermint cordial. See there.
Arak. See there.

Hollandaise Sauce
Classical French sauce consisting of egg yolks, vinegar and water whipped over hot water until
thick, and then stirred with warm clarified butter. Hollandaise is considered one of the mother sauce in
French cuisine, and a number of variations are made by adding different flavors, spices and herbs.
Mousseline sauce is hollandaise sauce with whipped cream added.

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holly
Evergreen shrub with red berries. The berries are used in Corsica/France as coffee substitue. In
Alsace the berries are fermented and distilled. The brandy is called Houx.

hollyhock
Ancient Middle eastern plant, the leaves were eaten pickled by the Egyptians. The plant might
have originated in China, where the boiled buds and petals are used for salad.
Hollyhock means ambition and fecundity.
Althea rosea.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Holms, Oliver Wendell 1809 - 1894

American physician and author who wrote “Wine is Food.”

hollow-ware
Commercial term used for table metal utensils, such as pitchers, bowls, and candlesticks.
Flatware are forks, knives and spoons.

Holstein
Cattle breed named after a province in Germany close to the Danish border. The black and
white dairy cattle is extensively raised in North Holland and adjacent Friesland.

Holstein Health Cheese

German cheese made with sour skim milk. Called Holsteiner Gesundheitskäse in German. A
related cheese is Holsteiner Magerkäse.

holy basil

Picture courtesy of Melissa's Inc. (800) 588 1281

Kitchen herb resembling in flavor and appearance the common Italian basil, but with purplish stems and
sometimes purplish leaves. The stems are lower and thicker than Italian basil. The texture and flavor
are more robust.
Ocimum sanctum.

holy herb
Aromatic herb used for tea. It was praised by the early Greeks and the French.
Also known as verbena or vervain. Herbe sacrée in French

Holyrood pudding
Scottish steamed semolina pudding served with almond sauce.

homard
The French word for lobster.

Homer
Greek poet, 8th century B.C., who said “Wine gives strength to weary men.”

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hominy
White corn kernels with the hulls and germs removed. Whole hominy is available dried and
"wet" pre-cooked packaged in cans or in plastic bags. Coarsely ground hominy is called grits. Finely
ground is becomes white corn meal.
Dry hominy must be boiled and can be served plain or with butter or sauteed.
Lye hominy is the whole kernel with the hulls removed be immersion in lye. When ground is
becomes Masa Harina, the base for tortillas.

homogenize
To distribute fat in a liquid, so it will be suspended, and not separate. The term is used often in
connection with milk.

hon shimeji
Small mushrooms, the largest measure only about one-inch across. They look like light brown
buttons.
The mushrooms grown in clusters. They are good raw or cooked in meat dishes, stews, or
sauces. Dried mushrooms are imported from Japan.
Also known as Japanese honey mushroom.

honey
A natural sweet syrup, the oldest sweetening substance known to men, produced in the sac of
worker bees using the nectar from a variety of flowers. It is the true essence of flowers, and each
species of flowers will produce honey with characteristic flavors.
Honey has traditionally been associated with prosperity. It is often mentioned in the Bible,
referring to Israel as "The land of milk and honey". Honey is used ceremonially on the Jewish feast of
Rosh Hashana; an apple is dipped into honey as a prayer is said for a "good and sweet year"; and honey
is also used throughout the meal with carrots.
Honey has been used in baking since antiquity, and the Greeks used honey in a bread called
melitutes which became the Roman panis melitus. Before sugar became widely available honey cakes
were made in France called pain d’éspice, in Germany called Lebkuchen, and in England Gingerbread.
Honey and almonds are the ingredient in the Italian confection torrone, the French nougat and
the Spanish turrón.
Honey blended with water and fermented became the alcoholic mead, a beverage known from
the Middle East to Scandinavia.
Some honey can produce toxic effects, such as nausea, fainting, vomiting, excessive
perspiration, and potentially dangerous drops in blood pressure, although most commonly the effects
resemble a 24-hour virus. Evidence of "mad honey" are found in history. It is said that in 410 BC, Persian
soldiers went mad after eating honey produced from the nectar of rhododendron, which contains gray-
antitoxins. Mountain laurel and sheep laurel in the eastern US also produce such poisoning effects. Such
toxic effect is uncommon in commercially produced honey, because any toxicity is usually diluted
throughout a large batch. Small quantity honey, such as that purchased from small farmers is more likely
to be toxic if produced in a single affected area.
Whether honey is clear, creamy or crystallized depends on the variety of flowers on which the
bees were feeding. Much commercial honey is clear because it has been processed. Honey is stored in
honeycombs made of bees wax. It is extracted by centrifugal force. The honey is heated and filtered to
remove any particles that would eventually result in crystallization.
Grades of honey include virgin or superfine which is extracted from the honeycomb by exposure
to sun or gentle heat; common or yellow honey which is extracted by more intense heat; and brown
honey which is extracted by pressured heat.
AMONG THE COUNTLESS VARIETIES ARE:
Acacia - most comes from Central Europe though it is native to North America
where it is called black locust. One of the palest varieties, delicate with a rich sugar-syrup taste.
It stays clear under most circumstances, and is popular with consumers.
Alcahual - amber colored honey from Mexico.
Aguinaldo - Mexican light honey.
Barberry - amber colored.
Black locust - See Acacia.

415
 Blueberry - tart and moderately thick.
Buckwheat - dark, rich, earthy and full-bodied.
Chestnut - slightly bitter.
Clover - One of the most popular honey.
Coffee Blossom -dark-amber, acidic and licorice-scented, this honey is the nectar from the
flowers of the Mexican arabica coffee plant.
Comb - honey in its natural wax enclosure. It is consumed by chewing the comb, and spitting out
the wax.
Eucalyptus - varieties of eucalyptus honey vary with the range of eucalyptus
species. The flavors range from medium to cloyingly sweet.
Fir Tree - dark caramel in color with a hint of anise. Sapin in French.
Heather - reddish-brown, delightfully musty, and exceptionally sweet. It is
thixotropic, I. e., so thick it must be stirred to liquefy.
Hungarian acacia - Thin, pale honey.
Hymetus - Greek honey with delicate herb flavors.
Ilex - honey from the holly tree.
Kiawe - from a Hawaiian mesquite plant, milk-white with a coconut tang. Extremely viscous, it
needs to be stirred.
Lavender - good lavender honey comes from Cogolin in France near St. Tropez.
Leatherwood - delicious, distinct vanilla flavor.
Lehua Blossom - white and creamy honey from Hawaii.
Lime blossom/lime wood - See Linden.
Linden - golden-amber from Eastern Europe; also known as lime blossom or lime wood.
Logwood - Jamaican honey.
Manuka - New Zealand honey.
Narbonne - French; from the rosemary plant.
Orange Blossom - heavily scented with a hint of orange.
Pohutakawa - New Zealand honey with slightly salty flavor.
Raspberry Blossom - light, clear golden honey.
Rosemary - dark in color, slightly bitter and coarse.
Scottish heather - rich, buttery taste and appearance.
Sunflower - popular honey in Bulgaria, Argentina and Russia.
Sweet basil - herb flavored honey.
Tasmanian Leatherwood - light colored and expensive honey.
Thyme - highly perfumed, clear, mostly from Greece.
Tulip tree - dark colored honey.
Tupelo - clear golden honey from North Florida.
Wildflower - the flavor will vary depending on where the honey is from.
Yellow Star Thistle - California honey, yellow, candy like flavor.
Over 200,000,000 pounds of honey are produced annually in the U. S. alone.
Honig in German, miel in Spanish, miele in Italian, miel in French.

honey, baking with

Honey is sweeter than sugar and also add moisture to the product. The sugar and moisture
specified in a recipe should be reduced about 20%.

honey bun
Sweet soft roll. Also known as sticky buns in Pennsylvania.

honey tangerine
Florida variety of hybrid citrus. Small to medium in size, flat, yellow-orange color, which may be
tinged with green or russet. Smooth, easy to peel. Has some seeds. Rich red flesh has an exceedingly
sweet honey sweetness and lots of juice. Good fragrance.
Also known as murcott.

honeyberries
Berries related to raspberries.

416
 Also known as Arctic bramble berries. Rubus spp.

honeycomb tripe
The second stomach of cattle, known as reticulum. It is sold cleaned and pre-cooked, but still
requires slow boiling to become tender.
It is used in the Philadelphia Pepperpot Soup, and in France the base for a famous stew Tripes à
la mode de Caen, flavored with Calvados.

honeydew melon
Melon in the musk melon family, of the winter or casaba type. Thick skinned, ovoid. As the name
implies, it has little odor so it is difficult to tell when ripe.
Cucumis melo var. inodorus.

honeysuckle
Vine with strong smelling flowers. The blossoms are used to flavor a syrup.
Lonicera spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

honeyware
Edible seaweed harvested in Scotland.
Also known as henware, badderlocks.
Alaria esculenta.

Hong Kong
Peninsula in southeast China, jutting off from the province of Guanzhou (Canton). Under British
rule from 1841 until 1997 when it reverted to Chinese government. Mostly British in culture until 1949
when a flood of refugees from the Chinese mainland began to take up residence in the colony.
The cooking can best be described as reflecting the style of the nearby province of Canton, but
tending to be more elegant in style. See China food.

hongroise, à la
French term for Hungarian style. Mostly food prepared with paprika.

Honig
German term for honey.

Honigkuchen
German term for Gingerbread, because honey was used as sweetener before sugar and
molasses became widely available.

hontarako
Japanese salted and dried cod roe.

HOOAH!
Energy bar developed by the US army.

hooch
Slang for whiskey made by Indians in Alaska. The term was eventually used for cheap whiskey.
Also known as hootch and hoochino.

Hooters™
Restaurant chain with waitresses customed in very short pants.

hops

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 The blossoms and fruits of a perennial climbing vine, member of the hemp family. The young
shoots are used as vegetables, and the dried blossoms in beer brewing, an ingredient which adds bitter
flavor to beer and retards bacterial action.
The blossoms resemble artichokes and are klin dried for shipment. The flavor is contained in the
yellow odorous powder covering the inside of the blossoms.
Hops are cultivated extensively in the Pacific Northwest and in many parts of Europe, especially
in Bavaria, Germany.
Humulus lupulus.

Hop cheese
German cheese cured between layers of hops. The cheese is rather dry, suitable for grating. It
is related to other cheeses seasoned with herbs, such as Sapsago, or Schabzieger. The German name
is Hopfen Käse.

hop shoots
Belgian vegetable specialty, known in French as jets de houblon. Available canned, or fresh in
Spring, when they are delightfully tender yet crunchy.

Hopeh
The Chinese province in which Beijing is located. Together with the provinces of Henan and
Shantung, the cooking is known as Beijing (formerly Peking) cuisine.

Hoppin' John
Colonial dish of black eyed peas boiled with ham shanks or salted pork and rice. It is popular in
the South and sprinkled where it is served with chopped onions and sometimes fried pork rind or bacon.
Hoppin’ John served with collard greens, is a traditional New Year's dish, eaten to ensure
financial success. It is said that the collard greens represent paper money and the peas pocket change.
The name of the dish is attributed to a lively waiter in a Charleston, South Carolina hotel, who
highly promoted the dish.
Also known as Hopping John.

horchata
Spanish popular soft drink in the region around Valencia. The white, creamy, thirst-quenching
beverage is served frosty cold. It has a sweet, nutty flavor and is rich in protein, vitamins and minerals.
It is flavored with chufa root . See there.
The word horchata comes from the Latin meaning made with barley, and the name sometimes is
used for drinks made from barley, rice, almonds, and fruit or vegetable seeds, that are made in a similar
way to the chufa-based drink. Legend has a different accounting for the name. It is said that in the 13th
century, James I, after wresting the land from the Moorish invaders, was served the beverage by a young
girl from an Arab family that was living there. He responded, "Aixo es or, xata.", the medieval equivalent
to modern day Spanish, "Esto es oro, chata", meaning "This is gold, girl." "Or xata" was contracted into
horchata.
The Chufa plant was introduced to Spain by eighth century Moorish invaders, who attempted to
cultivate it in the area around Málaga. They were unsuccessful there, but were more fortunate in the
sandy soil and warm and humid micro-climate around Valencia. In Valencia. Eventually horchata
flavored with the root became the region's most popular drink. In Valencia, special stands and
establishments are set up just to serve horchata.
The process of making horchata begins with the tall, grassy shoots that the chufa plant sends up
in the Spring. By Fall, these shoots can be pulled from the ground to provide the small oblong tubers.
The tubers are dried for a few months. Then, they are soaked in water for 8 to 10 hours, drained, and
ground, and water is added again. The flavored liquid is then strained off, combined with sugar and
sometimes lemon rind or cinnamon, and chilled to a slush. The slush is kept in refrigerated cylinders and
churned till serving to maintain the consistency.
The flavor of horchata quickly dissipates after it is made. As a result, the drink is little known
outside of the Valencia region.
Cyperus esculentus.

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horehound
Perennial herb in the mint family, an ancient medicinal plant. The leaves are very bitter and are
used in teas or in cough medicine.The distilled volatile oil is used as flavoring agent in candies and cold
remedies.
Marrubium vulgare.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

horehound candy
Old fashioned candy flavored with the aromatic hoarhound plant. It was used as lozenge for
soar throat.

Horlick's English
Malted drink, often enjoyed by the English at bedtime, and given to children as a healthy snack.
William Horlick introduced malt as a milkshake flavoring

Horn, Joseph V.
One of the two founders of Horn & Hardart company. He died 1941.

Horn & Hardart

Food service company begun by Joseph V. Horn and Frank Hardart in 1924, as self service
restaurant dispensing food from coin operated automats. The concept became very popular, especially
during the depression when people could come to the restaurants without having to spend money.
There were 84 restaurants at subway stops in New York and Philadelphia supplied by a large
commissary.
For nearly 40 years, they promoted their food with the line "Less work for mother" and sponsored
"The Children's Hour", a Sunday morning radio, then TV amateur show which was one of the longest
running shows. Eddie Fisher, Bernadette Peters, Robert Q. Lewis, Gregory Hines all got their start on
Horn & Hardart's shows.
The last restaurant in New York City was located at Third Avenue and 42nd Street. It closed in
the early 1980's. See Automat.

horned melon
See kiwano

hors d'oeuvres
French term for any kind of hot or cold appetizers. In the US, the term hors d'oeuvres often used
exclusively for small, hot appetizers served at receptions.
French cuisine classifies hundred of hot and cold dishes as hors d’oeuvres.
horse
Animal with dark red, usually lean meat, perfectly edible. Hors meat has been eaten by different
cultures since antiquity, but its popularity was strongly tied into economic factors. When horses were
needed for war, or as draft animals, horses were not killed for food. However, horses killed on the
battlefield were often eaten. The horse was also considered a noble creature by some cultures, and
killing it was abhorred. Pope Gregory III in 732 A.D. prohibited eating horse meat.
Owning a horse in medieval times gave status and mobility. The term chivalry comes from the
French cheval, horse. Keeping horses strong enough to carry a knight with armor was a huge expense,
and the supply of horses were a deciding factor when waging wars.
When horses were no longer essential for waging wars they were considered less noble animals.
Farmers eat horse meat when the animals became to old as draft animals. After the French revolution
eating horse meat became generally accepted, and in the 19th century France had a number of horse
butcher shops.
The US is a large exporter of slaughter horses and processed horse meat.

horse back
Old fashioned culinary term for food cooked and served on a tooth pick. The best known item is
angels on horse back, oysters wrapped in bacon and grilled.

419
horse beans
See broad beans.

horse chestnuts
Inedible nuts from a stately tree. See chestnuts.
Aesculus Hippocastanum.

horse fat
The fat is sometimes use for pan-frying and deep-frying. Not common in the US, but used in
parts of Europe.

horse mackerel
Term loosely applied to many large fishes. See mackerel.

horse's neck
Bar term for a continuous spiral of citrus peel, put in a glass and served with a distilled beverage.

horsegram usali
Indian/Goa dish of sprouted lentils and condiments.
Also known as kulith.

horseradish
Root vegetable with a strong, sharp flavor. Despite its name, the horseradish is not related to
the radish, it is a member of the mustard family. The strong chemical which gives it its distinctive
aromatic qualities is mustard oil.
Horseradish is mentioned in history as far back as 1500 BC. It is one of the "bitter herbs" eaten
at Passover, though the ancient Hebrews are believed to have eaten the tender young leaves more than
the root.
Horseradish is a perennial and grows in temperate climate. The roots stores well in a cool, dark
cellar. It was popular in 17th century Europe, especially in Germany. In France it was referred to as
moutarde des allemandes, or German mustard. It was known in the US since Revolutionary times.
Horseradish is used raw to season sauces and is best grated or shaved just before use. Grated
bottled horseradish, preserved with vinegar and salt was available already since 1860. Horseradish is a
major ingredient in cocktail sauce.
The sharp aroma of freshly grated horseradish is good for clearing the sinuses. Rich in vitamin
C, and the plant was once used to treat colds. In the past century it was mixed with milk and used as a
cosmetic to bring out the a natural blush in the cheeks. Mixed with white vinegar it was used to lighten
freckles and also for an invigorating herbal bath.
Japanese horseradish is wasabi, normally sold as a green powder. It is very potent. See there.
Armoracia rusticana.

horseradish butter
Butter creamed with horseradish. Used for broiled meats

horseradish relish
Commercially available condiment made with grated horseradish, cream, spices and a stabilizer.

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horseradish sauce
Sauce served with meat. The hot version is based on a cream sauce blended with grated
horseradish and flavored with sugar, vinegar and salt. It is often served with roast beef, and popular in
England.
The other version is Viennese and is a cold sauce made with grated apples, horseradish and
spices. It is served with boiled beef.

Hospice de Beaune
Famous building in Burgundy, France used as a charity hospital since 1443. Its source of
income is derived from vineyards, and a wine auction takes place every November which tends to
establish prices for Burgundy wines. See Burgundy

hot bricks
Old fashioned hot alcoholic drink consisting of hot water and whiskey, with a dab of butter.

hot brown/Louisville hot brown

Kentucky specialty named for the Louisville's Brown Hotel whose chef created it, though there is
dispute as to whether it was chef Laurent Gennari in the 1920's or chef Fred Schmidt in the 1930's.
It is a hot open-faced sandwich of sliced turkey on toast points with bacon and tomato, topped
with cheese sauce, and lightly grilled under the broiler. The sauce is basically a white sauce made with
chicken stock and a dash of cayenne, and blended with Parmesan or Romano cheese.

hot-crossed buns
Soft yeast buns, often including dried fruit such as raisins, currants, or citrus topped with a sugar
icing cross. It is an Easter specialty.

hot chili crabs/chili crabs

Singapore specialty.

hot dog(s)
Slender sausage made with beef, pork, turkey, or a blend of above, served hot steamed or grilled
on an elongated soft roll. The name is attributed to the cartoonist Dorgan, who caricatured sausages as
dachshunds
There is also a connection to the former Polo Grounds in New York City. When the concessioner
Harry Stevens sold the sausages in heated rolls, he asked the barkers to call out “Red Hot, Get red
Hots!”.
Coney Island, the amusement park in New York City also played an important role in the history
of hot dogs. Nathan Handwerker opened a hot dog stand and promoted the sausages, so after a while
they were called “Coney Island’s. The German emigrant Anton Feuchtwanger is credited with introducing
hot sausages on a roll in St. Louis in 1880's.
The origin of hot dogs certainly lead back to Center Europe, where sausage making has a
venerable tradition. Smoked sausages in many varieties were made for centuries, including the
sausages called hot dogs today. The sausages are also called Frankfurter, after the German city
Frankfurt, or Wiener - often misspelled weiner - after the Austrian capital Wien (Vienna).
Coney Island hot dogs were made popular by the Nathan Handwerker's stand.
Corn dogs are dipped in corn batter and fried.
Kansas dog, served with cheese.
Chicago dog, served with relishes in a poppy seed bun.
Also know as steamies, frankfurters, franks, red hots, and wiener. In French speaking Canada
they are called steamés.
Hot chubbies are hot dogs laced with cayenne pepper, a Texas specialty,

hot fudge
Topping for ice cream made with chocolate, fat - normally butter-, and sugar. The mixture is
available ready to use, and many manufacturers supply a special heater to keep the fudge hot.
The invention is credited to Sarah Dow, who opened an ice cream parlor in Boston around 1900
and created the fudge.

421
hot plate
Small portable cooking unit, normally electrically heated.

hot sauce
Commercial condiment made with chili peppers. The best known is Tabasco Sauce, made by the
Mc. Ilhenny Company.

hot smoked
Smoking process until the internal temperature of the product reaches 145 degrees or above for
a specific amount of time.
The process will basically cook the product. It is also called smoke roasted.

hot whiskey
Irish winter drink especially in pubs. Whiskey infused with cloves, lemon and lightly sweetened
with sugar and then warmed. Also known as Hot Irish or punch.

hotbreads
Generic term for any baking powder bread served hot.

Hotchpotch
German term for meat stew with vegetables. The same dish is known as hodge podge in
Belgium, and is also known in England and Scotland. It simply means meat and vegetables boiled
together.
Also known as Hochepot.

Hotpoint™
American appliance brand name, manufactured by GE.

Houston
Large Texas city with elegant restaurants, but he city's most representative dish is probably
barbecued brisket.

houting
Fresh water food fish in the whitefish family.

howtowdie
Scotch word for small chicken, possibly derived from old French hutaudeau.

HP Sauce™
British bottled condiment sauce made from tomatoes, vinegar, dried dates, raisins and molasses.
Popular in Scotland, it is known as "Scotsman's ketchup".

hramsa
Scottish cheese flavored with wild garlic.

HRC. Inc.
Hawaiian Regional Cooking, a non for profit group emphasizing the use of local products.
The cooking is not traditional Hawaiian but rather based on the skillful use of local ingredients
and influences coming from many countries. It evolved from the traditional "Mixed Plate" consisting of
two scoops of rice, one scoop of macaroni salad, Japanese pickled radish, Kalua pig, Missionary beef
stew, Chinese Oyster chicken and teriyaki steak.
More imaginative dishes are Grilled Wahoo, Mahi Mahi with Miso Vinaigrette or Onaga Snapper
in cornbread lemon crust.

hsiang
Chinese food term meaning aromatic.

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hsien
Chinese food term meaning fresh.

Huchen
German name for a large fresh water fish harvested in the Danube.

huckleberries
Small blue or deep purple berries, sometimes with a reddish tinge, resembling small blueberries.
Deep-colored throughout. The huckleberry bears 10 seeds that crackle when eaten. A blueberry may also
have seeds but they are so small as to be unnoticeable. There is considerable confusion about names.
Huckleberries grow wild on low-lying bushes on mountain slopes in the Pacific Northwest and in
Maine. They cannot be cultivated. Blueberries, on the other hand, grow in both a wild and cultivated
state, and are larger and sweeter. Huckleberries were harvested and used as ceremonial food by the
American Indians, and are still sometimes formally used today.
Also known as Whortleberry, Mountain Huckleberry, Black Huckleberry. These names are not
interchangeable, but even experts disagree about the exact definitions.
Bilberries and cranberries belong to the same group.
Gaylussacia spp.

huevos
Spanish word for eggs.

huevos a la flamenca
Spanish baked egg dish with green vegetables, pimento, tomato, chorizo, and ham. Especially
popular in the Sierra Morena mountains north of Seville.

huevos rancheros
Hispanic/Mexican fried egg dish. The eggs are broken over shredded tortillas and baked with a
chili tomato sauce and cheese.

huffkins
English yeast buns served hot with butter, a specialty of Kent.

huffle-duffle
Fried bread dough, sort of inexpensive doughnut.
Also known as Baptist Cake, Dough Ball, Fried Bread, Morning Glory and Spider Bread.

huitlacoche/ cuitlacoche
Black fungus which grows on corn kernels, while still on the stalk, and looks like rotted corn. It
develops inside the corn kernels, and can be as large as a quarter, but is normally much smaller. It is a
Mexican delicacy, but considered a pest by corn farmers. While grey it is collected and used in Mexican
dishes and is considered an expensive delicacy. Farmers regard it as a pest. Corn smut can cause
explosions in harvesting machinery. It is cultivated in Montverde, Florida. Sweet corn is injected with the
parasitic Ustilago maydis spores.
The traditional preparation calls for the fungus to be sauteed with garlic, onion, poblano peppers,
and seasoned with epizote, a pungent herb. The mixture is then wrapped in flour tortillas, covered with
cream or cream sauce and sprinkled with Manchego cheese. Huitlacoche is also used in soup, tortilla
stuffing and even ice cream.
There is no scientific evidence that huitlacoche possesses hallucinogenic properties, magical
powers or medicinal potentials. The name comes from the Nahuatl language, and means "excrement
from heaven".
Also known as corn smut, maize mushrooms, and Mexican truffle. Fungus Ustilago maydis.
huitres
French word for oysters.

hull

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 Verb, to strip off the outer covering of grains. The term is also used to remove the stems of
strawberries.

humble pie/umble pie

Old English pie made with deer innards, raisins and apples. The name is connected to royalty.
During a hunt only favored servants were permitted to run along beside their masters. When the catch
was butchered, the servants were permitted to take the remaining scraps, from which a pie was made.
The original term for innards was umble.

Humboldt Dressing
Dressing for crab meat consisting basically of Mayonnaise blended with mashed crab roe, crab
stock, herbs and vinegar. It allegedly originated in California.

hummus
Arabic term for chick peas.

hummus
Middle eastern chick pea dip flavored with sesame paste, garlic, oil and lemon juice.

hummus hi tahina
Cold dip consisting of pureed chick peas, garlic, spices and sesame oil and paste, often spread
on pita bread or served as appetizer.
Israeli, Armenian, Middle Eastern food.

hundred year sauce

Chinese meat sauce made with poultry or pork braised in soy sauce and other flavorings. After
the meat is cooked the sauce is strained and saved for re-use with the next dish. Each successive use
enriches the sauce; it takes something from it and gives something back.
It is not much different from the old French use of the stockpot, which was also often re-cycled
endlessly.
Also known as thousand year sauce.

hundreds and thousands

Old term for the multi-colored sugar sprinkles used to decorate cakes.

Hungarian Yellow
Germany apricot, also cultivated in Austria, Italy and Greece. The fruit is golden-orange, has
firm flesh and luscious juice. Its firmness makes it easy to transport but also good for processing

Hungary food
The cooking of Hungary got a major impetuous when King Matthias in the 15th century married
an Italian princess and she introduced Italian dishes. The cooking of Hungary was also influenced by the
long Turkish occupation, and during the 19th century with its association with Austria.
The three main ingredients in Hungarian cooking are lard, onions, and paprika. Lard has
traditionally been the major cooking fat because paprika blends well with it, although these days much
vegetable fat is used instead. Fresh cream and sour cream are also important ingredients.
Paprika, see there, is the national spice and Hungarians consume an average of 1.1 pounds of
paprika per person per year.
The national dish is goulash, spelled gulyás in Hungary. See there.
The cooking is meat based, usually pork as there is little fish in this landlocked country. Chicken,
ducks and geese appear often on menus. Hungary is a major producer of goose liver. Hungary is
famous for game.
Fogos, see there is the best known fish. One word in Hungarian describes all shellfish as rak,
which means literally translated that walk backwards.
Soups are garnished with dumplings, ravioli with many stuffing, noodles and fried egg drops.
Cold fruit soups, topped with sour cream are sometimes eaten as first courses.

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 Cabbage is often pickled or stuffed. Corn meal is used as gruel like polenta. Barley, pearl and
ground, is used in many preparations. Buckwheat flour and grits are
popular.
Noodles in many shapes are often used. Noodle squares are blended with cabbage, cottage
cheese or pork cracklings. Noodles are even blended with brown butter and sugar, sprinkled with walnuts
or poppy seeds.
Dried lavender flowers are used to repel moths and are often strewn on buffet tables because
their aromatic scent is pleasant to people. Rosehips make an aromatic tea. Hungary produces excellent
fruits, especially plums and apricots.
Pumpkin seed oil, called Toekmag Olaj is a typical cooking and salad oil.
INGREDIENTS:
barack lekvar - apricot butter
birsalmasajt lekvar - quince paste
buza liszt - hard wheat four
daralt mak - ground poppy seeds. See there.
egesz mak - whole poppy seeds
ezuest dragees - shiny, silver covered sugar balls, available in various sizes for decorating cakes
and cookies.
geszetenye liszt - chestnut flour used in soups and used to make chestnut puree.
grizes liszt - coarse wheat flour, is coarse
hecsedli - rosehips
kolbasz - sausages
krumpli liszt - potato flour
kukoriczka liszt - corn meal
lekvar - generic name for fruit butter, normally prune butter.
libamaj - gooseliver, also exported to France, where it is used in the manufacturing of paté.
libazsir - goose fat often used in cooking and eaten on bread like butter.
metelt - szeles - broad noodles traditionally served with gulyás
paprikás szallona - paprika bacon is salted, but not smoked fatback covered liberally with
paprika. Eaten cold with rye bread.
Salami Kolbasz - the most famous sausage in Hungary and rivals the Italian Salami.
There is a Winter and a Summer Salami. The Summer Salami is drier than the Winter Salami.
Hungarian Salami is never flavored with black pepper for aesthetic reasons. White pepper and paprika
is used. The favor can range from mild to sharp. Pick is a famous manufacturer, but private labels are
also available.
savanoy meggy - sour cherries preserve
szaloncukor - Christmas candies with different fillings wrapped in tinsel paper used as Christmas
tree decoration.
szilva lekvar - pune butter popular in New York City as Danish filling
tarhonya - egg barley. See there.
tepertoe- pork crackling are used to flavor vegetables, but are also used in short breads and
eaten as snack.
toekmag olaj - pumpkin seed oil
TYPICAL DISHES ARE:
bográcsgulyás - kettle goulash
csipetke - small, freshly made, egg and noodle pasta
ecetes paprika - a salad of peppers
fatányéros - grilled pork and beef served on a wooden platter with garnishes for two
gombaleves - cream of mushroom soup
halázlé - fishermen’s soup made with carp
kaposzta kacsa - salted cabage noodles
lecsó - see there
lescó Kolbásszal - braised peppers and sausage combination platter.
lencseleves - lentil soup
liptó - see there
meggykeszöce - sour cherry soup
paprikás - see there

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 pörkölt - see paprikás
rostélyos - braised or panfried steak
Székelygulyás - goulash with sauerkraut
töltött borjúszegy - stuffed breast of veal
töltött kàposzta - stuffed cabbage
töltött paprika - stuffed green pepper
See Hungary, desserts and pastries. See Lang, George.

Hungary desserts and pastries

Hungary is famous for rich cakes and pastries and many desserts attributed to Viennese cooking
originated in Hungary. Hungary is famous for yeast cakes and biscuits.
There are hot desserts and cakes and pastries. Apricots, poppy seeds, walnuts and plum jam are
popular flavors. Chestnut puree is used in many pastry preparations, or served slightly sweetened with
whipped cream as dessert. Almonds, walnuts and the native filberts are used in many desserts and
confections. In Hungary, only white (golden) raisins are used in baking. Dark raisins are not acceptable.
TYPICAL DESSERTS ARE:
meleg tészák - dumplings and noodel desserts
Gundel Palascinta - almond filled thin pancakes, flamed and served with chocolate sauce.
palacsinták - thin pancakes served with different fillings
Pálffy metélt - egg noodles baked with apples
rétesek - strudels with different fillings. Cottage cheese or apple are popular.
túrós gombóc - cheese dumplings
zsirban sült tészták - deep fried desserts often made with fruits or blossoms dipped in batter.
CAKES AND PASTRIES:
diós szelet - walnut slice
Dobos torta - seven layer cake with chocolate butter cream and topped with caramel
geszetenyetorta - chestnut torte
Ilona torta - chcocolate walnut cake with mocha filling
Malakoff krémtorta - rich lady finger butter cream rum cake
Punch torta - rum-flavored layer cake topped with pink icing.
Rigó Jancsi - see there.
rétes - strudel. See there.

Hungarian beverages and wine

Hungarian brandy is made with plums, apricots and cherries. Pálinka - generic term for fruit
brandy. The most famous is Barack Pálinka made with apricots. Unicum is a famous herb flavored
liqueur. See there.
Local beer brands are Ázok, Köbányai and Dreher. Tokay, see there, is the best known wine of Hungary.
Egri Bikavér is a red wine. See there. Other wines are grown around the Lake Balaton, and the
wine industry is centered around Badacsony. See there.
The major grape varieties are:
Furmint - white
Hàrslevelü - white
Kadarka - red
Kéknyelü - white
Leányka - white
Muskotaly - white
Rizling - white

426
Hungry Ghost, Festival of the
Month-long Chinese festival. It is believed that the spirits return to earth. Elaborate banquets are
served so that the ghosts can share in the plenty of the earth.

Hunter river/Hunter Valley

Wine district in Australia, the oldest and best vineyards are located there.

hunter-style
Sturdy fare with earthy or woodsy flavors, usually served to take advantage of seasonal
ingredients, such as fennel, wild mushrooms, sage, and rosemary.
In French and Italian cooking tomatoes are often added.

Huntington fidgett
English apple, onion and bacon pie.

hure
French culinary term for head. Hure de Sanglier is a boar's head, and served stuffed as a
holiday dish. Hure de porcelet is a pork head cheese.

hurricane
Name of a cocktail, and cocktail glass. The cocktail consists of passion fruit juice, dark rum, and
orange juice. The cocktail is popular in New Orleans.
The glass resembles a lamp shade.

hush puppy
Corn meal fritter, popular in the South. It is made with corn meal, wheat flour, baking powder
and milk. The fritter is not sweet.

Huxelrebe
German white wine grape.

Hvid Gjetøst
Norwegian goat milk cheese.

hyacinth
Early spring flower in the lily family with supposedly edible bulbs. Hyacinthus orientalis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

hydrogenated fat
Hardened oils used for cooking. The process was developed at the turn of the century to utilize
vegetable oils. the process changes polyunsaturated fats into saturated fats.

hydromel
Fermented honey and berb beverage. Also known as mead. See there.

hyssop
Evergreen perennial herb with strong odor and pungent aroma with purple flowers and aromatic
leaves. A licorice flavored member of the mint family.
The dried flowers are used medicinally to aid digestion. Especially popular in England and
France.
Hyssopus officinalis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

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I .Q.F.
Term used in the food service industry for "Individually Quick Frozen". The products are frozen
loose, and therefore easier to use than products frozen in solid blocks.
In order to prevent freezer burns, the products are sprayed with water during the freezing
process, called "glazed" in the trade. The thawed (slackened) weight is about 10% to 15% lower. The
weight loss varies greatly depending on the product.

Ibérico
Prized Spanish ham. See ham and Spain food.

ibimi
American Indian word for cranberry.

ice
Frozen water. Before the invention of ice making machines, ice was harvested from ponds in
the winter and stored in cellars insulated with straw and hay. Ice became a major commodity in the
1800's, and was even exported.
The ice was cut by hand or by parallel saw runners dragged by horses. It was then cut into
smaller blocks and stored. Scheduled ice deliveries became a normal routine to households to fill the
space in the ice box until refrigerators were developed.

ice box
Forerunner of the mechanical refrigerator. Insulated wooden box or chest with a storage
compartment on the top, which had to be filled with a bloc of ice. The cold air drifted down and chilled the
food stored underneath.

ice block
Australian slang for popsicle or frozen treat on a stick.

ice carving
See ice for carving.

Ice cream
Frozen dessert made with a milk product, eggs or binding agent, sugar and flavoring. The origin
of ice cream is lost in antiquity, and it is reported the frozen desserts were already served in ancient
Rome.
The key to good ice cream is the right balance between sugar, which does not freeze, and liquid,
and constant agitation during the freezing process, so the result is a smooth mixture. This process was
made possible by the invention of the ice cream machine, which consist of a drum containing the mixture
immersed in a freezing compound, such as brine, and scrapers which scrape and mix the product while
being frozen.
The quality of ice cream is measured by butterfat content, weight (overrun) and flavor.
Butterfat Content is measured in percentages based on weight. 16% - 18% is Deluxe quality,
14% - 16% are high quality, 12% minimum for Vanilla Ice cream, 10% minimum for Ice cream with added
solids, such as chocolate or nuts. Binders, such as Agar-Agar and others are used to keep the ice cream
smooth. There is low fat ice cream on the market.
Overrun is the amount of expansion during the freezing process. Some overrun is normal,
because the mixture expands during the freezing process, but it can be increased by whipping air into the
product. Ice cream with high overrun is weak in flavor, light and has a limited shelf live. The amount of
overrun is reflected in percentages in relation to weight. 100% is high, 80% is normal, 50% overrun
indicates a high quality product.
Light ice cream with reduced fat content is on the market. Sherbet is made with milk and has a
lower fat content than ice cream.

ice cream bar

Ice cream covered with chocolate. The creation is credited to Christian Nelson, in Onawa, Idaho,
in 1919. Also known as Eskimo pie.

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ice cream cake
Cake consisting normally of two thin layers of sponge cake or crumbled cookies and layers of ice
cream, often covered with meringue or whipped cream.

ice cream cone

Cone made with wafer batter or sugar dough to provide an edible container for selling hand
dipped ice cream. Over the years, the simple wafer batter has been developed into many variations. It
was used already at the St. Louis Fair in 1904.

ice cream on a stick

Ice cream bar frozen on a wooden - or plastic - stick, often covered with chocolate. The invention
is credited to Harry Burt in Youngstown, Ohio.

ice cream sandwich

Ice cream layered between to cookies, often made with chocolate. The invention goes back to
the 1920's.
Ice cream sandwich is also the name of a drink imitating the taste. It is made with oreo cookies,
white cream de cacao, and vanilla ice cream, pureed in a blender.

ice cream soda

Beverage made with milk, a flavored syrup, plain soda water and a scoop of ice cream. It was
invented around 1874 in Philadelphia.
ice cream soda, history
The invention is generally credited to Robert M. Green, at the 1874 semi-centennial celebration
of the Franklin Institute of Technology in Philadelphia. Mr. Green was selling a milk/soda drink at the
celebration when he ran out of milk. He substituted vanilla ice cream and the new drink was so
successful, that he founded a soda manufacturing company. At the Centennial Exhibition of 1876 in
Philadelphia to celebrate the 100 anniversary of the Declaration of Independence, Mr. Tuft paid $ 50,000
for the sole right to dispense ice cream sodas. By 1893 a magazine called ice cream soda the national
beverage. The popularity became an issue to a segment of the clergy who preached against drinking
soda on Sundays, and in some communities, selling soda on Sundays was prohibited.
Other claim base the invention of ice cream soda in Evanstown, Illinois, and one other in Two
Rivers, Wisconsin. The tulip shaped soda glass appeared at the turn of the century It was a soda-less-
soda.
Black and white, also known as a phosphate, was a popular ice cream soda made with vanilla
ice cream and fudge sauce.

ice cream sundae

Dish of ice cream, often various flavors, topped with soda and whipped cream. It was created
because clergy condemned drinking soda on Sundays. The origin of the dish is obscure. The dish is
more delicious and sinful than the ice cream soda it replaced.

ice cream trivia

Americans eat the most ice cream, 22 quarts per person per year in 1986. Italy also claims the
most consumption of ice cream.
In 1846, Nancy Johnson invented a hand cranked ice cream machine to make ice cream at
home.
The ragged rim that spills out over the rounded scoop as it rests on the cone is known as the
skirt.
Haagen-Dazs™ is made in New Jersey. It was created by Reuben Mattus, an entrepreneur from
the borough of the Bronx in New York City. The name has no meaning. However, the name Frusen
Gladje does; it means frozen delight in Swedish. Nevertheless, this brand of ice cream was created by
Reuben's cousin, Edward Lipitz.

ice fish
Term applied to many varieties of ocean and fresh water food fish. See caplin.

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Ice for carving
Ice carving has become an accepted, and expected skill for chefs. The technic started with
simple tools, such as 4 prone ice pics, and has progressed to chain saws, chisels, drills, torches and
other power tools.
Ice for carving is available in blocs. The standard size is 300 lbs (135 kg). The dimensions are
40" x 20" x 10" (1 m x 50 cm x 25 cm). The melting ratio: 1 ½ " ( 38 mm) per hour at room temperature.
Ice should be tempered - left in a refrigerator a few hours - before it is carved. Very cold ice
might shatter.

Ice machines
Mechanical ice machines are made in two units, the ice producing unit, and the ice bin, which
keeps the ice stored until use. The ice producing units can be stacked, and bin sizes vary. When ice is
used only at a certain peak times, one unit, and a large bin might be advantageous because the unit will
produce ice until the bin if full. When ice is used continuously, a number of units, and a large storage bin
might be needed to keep up with demand.
Ice can be manufactured as shaved ice, and as cubed ice in different sizes and shapes. Large
cubes melt slower, but do not fill a glass well, because the space between the cubes is large. Smaller
cubes melt faster, but fill the glass more evenly.
The production and storage capacity of ice machines is rated in pounds. 1 lb (450 g) cubes will
ice 3 - 4 water glasses.

Ice wine/ Eis Wein

Very sweet wine, almost all from Germany, California and occasionally from Austria and Canada.
The grapes are allowed to stay on the vines until frozen, and are then harvested. The late picking and
frost produces are very high grape sugar content.
Genuine Ice wine can only be made when the weather conditions are right, because when the
Fall season is rainy, the grapes are likely to rot. For this reason, and also to account for the extra labor
involved in picking, ice wine is very expensive. It is considered the epitome of sweet wines.
Some vintners have experimented rather successfully freezing very ripe grapes rather than
keeping them on the vine. The verdict is not yet in about the quality and aging properties of these wines.
See also cryoextraction.
The correct German spelling is Eis Wein. See there.

iceberg lettuce
Popular and often inexpensive lettuce variety, also known as crisphead, a most appropriate term
for this super crisp lettuce. The name was changed in the 1930's when the lettuce was transported on
beds of ice. Often faulted for being low in flavor, though younger, looser packed heads have a little more
flavor. Iceberg lettuce is less nutritious than other lettuces.
Iceberg lettuce makes a good base for salad dressings, and mixes well with more intensely
flavored greens. The circular leaves are densely packed and the lettuce can be cut in chunks or wedges.
The wedges are sometimes served as hearts of lettuce, topped with a thick, creamy dressing, such as
Russian dressing.

icebox cake
Term from the 1920's when homemakers were able to make chilled or frozen desserts. The cake
can be made with ice cream, or with a filling that gets solid when cold.
icebox cake is often made with cookie wafers, often chocolate cookies, layered with whipped
cream and refrigerated overnight until the cookies soften to a cake-like consistency.

iced (frozen) desserts, history

Allegedly the explorer Marco Polo introduced the idea of iced desserts to Italy after having seen
in China iced fruits used to cleanse the palates after a meal. Iced desserts are said to have been
introduced to France by Catherine de Medici.
The Romans used snow from Mont Vesuvio to create sweet frozen desserts or chilled drinks with
honey and spices.

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iced coffee/ice coffee
iced coffee could be a beverage or dessert, because it is prepared different ways. Often it is
simply cold coffee served over ice cubes. When this is the case, it should be made with extra strong
coffee.
Other versions, often served in Europe, consist of coffee ice cream served in a glass, filled with
black coffee, and topped with whipped cream.

iced tea/ice tea

Beverage made with tea, served with ice cubes. The tea should be made extra strong tea, to
compensate for the melting ice. If sugar is used, it should be superfine.
Ice tea is available canned and as instant powder. There are many blends available, some
containing fruit juices or herbs.

Iceland moss
Lichen growing wild in Arctic regions. It can be dried and used as bread ingredient, but is very
bitter. Repeated washing is needed to remove the bitterness. It provides little nutrients because the
starch can not be assimilated by the human body.
It can also be made into a gelatin like substance.
Cetraria islandica.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Ichang
Chinese black tea of excellent quality.

icing
Sugar based cake covering. Although the term suggests a white, sugary mixture, the term has
become generic and is used for any cake covering. Simple water icing is made with icing sugar, lemon
juice and water.
THERE ARE BASICALLY FIVE KINDS OF ICING:
Boiled chocolate icing - chocolate boiled with sugar and poured warm over cakes.
Boiled Frosting - made with sugar, water and cream of tartar boiled to 240 degrees and slowly
poured into whipped egg whites. It can be made with many flavors.
Butter Cream icing -see butter cream.
Fondant icing - see fondant.
Royal icing -see Royal icing.

icing sugar
The British term for confectioners’ XXXX sugar.

Idared
American hybrid apple, a cross between a Jonathan and a Wagenerappel. The fruits are large
and red, sometimes with traces of yellow. The cream-colored flesh is firm, juicy, and slightly acid.
Excellent eating apple.

Ideal Brain Tonic and Sovereign Remedy, The

In 1886, John S. Pemberton introduced this drink in his Atlanta Drug Store. It later became Coca
Cola.

ikizukuri
Japanese special sashimi presentation. Literally translated "live masterpiece". The raw fish is
arranged meticulously so it resembles a live fish.

ilamas
Tropical fruits, close relatives to the cherimoyas. Like them, the ilamas have a thick, soft,
inedible skin enclosing creamy white flesh and large seeds. Native to the Americas.

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 Ready to eat when the skin yields lightly to the touch. Can be purchased underripe and will ripen
at room temperature.
Anona diversifolia.

ilcanestrato
Italian for "basketed". The term is used in connection with cheeses when the curd is drained in
baskets, and the imprint is left in the cheese.
One ilcanestrato cheese is made in Sicily with ewes milk called Pecornio iIcanestrato.

île flottante
French dessert consisting of round slices of sponge cake layered with apricot jam and almonds,
drenched with liqueurs and served in a puddle of custard sauce.
The name is also applied for a dessert made with poached meringue dumplings, served on a bed
of custard, and dribbled with caramel sugar. The translation is floating island.

Île de France
French term used in gastronomy to describe the area of Paris and its cuisine.

Îles de la Gironde
Islands in the Gironde river in the Bordeaux region of France. Famous vineyards are located
there.

Ilha
Portuguese cow’s milk cheese made in the Azores islands. Ilha is Portuguese for island.

Illinois nuts
Another name for pecans.

Imam bayeldi/imam bayildi

Armenian and Middle Eastern dish of eggplant baked with sliced onions, tomatoes, parsley, dill,
garlic and olive oil. Probably the best known regional dish.
Literally translated the Imam fainted. Legend has it that it was so named because when a holy
man witnessed its preparation and saw how much olive oil was used in the dish, he fainted.
Also known as the priest, because Imam is the Turkish word for priest or holy man, presumably
referring to the Imam's swooning with pleasure upon tasting it.

imbus
Tropical edible fruits resembling pale yellow plums growing on small trees native to Brazil.
The tree also has large round tubers filled with water, and they have been dug up by explorers
for its water supply.
Spondias tuberosa.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Imola Royal
Common Italian variety of apricot, also widely grown in Israel and Spain. Large, elongated, with
orange-yellow skin and flesh. Juicy, flavorful and aromatic so good for eating, this firm apricot is also
good for processing.

Imp-and-an-Arm
Popular drink of steel workers in Pittsburgh consisting of Whisky and Iron City beer.

impatiens
Annual shade loving edible flower.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

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Imperatore
A variety of apple related to the Rome Beauty.

imperial
A variety of sweet onions, also known as California Imperials or Imperial Sweets. A yellow granex
onion grown in the hot, dry dessert of the Imperial Valley in Southern California. Includes such types as
the colossal, so named because it can weigh up to a pound, Henry's Special, which was named after Dr.
Henry Jones who also developed the Vidalia onion, and the Ringmaster, so named because it makes
good onion rings.

Imperial
Wine bottle size containing 8 bottles = 204.8 oz or 6 Liters. It is used for Bordeaux wines.

Imperial Torte
Austrian/ Viennese cake. A specialty of the Imperial Hotel in Vienna, developed to compete with
the renown Sachertorte created by a competing hotel. A square, rich, five-layered chocolate cake, filled
with almond paste and topped with marzipan.

imu
Hawaiian traditional cooking pit or underground oven.

in and out cookies

Norwegian specialty, known as inn og ut kaker in Norwegian. A holiday treat. So named because
they are taken only out when visitors arrive and the uneaten ones are put away again for the next
visitors.

inari-sushi
Japanese vinegary rice, packed into a pouch of deep-fried tofu.

Inca food
See Peru food.

India relish
Also known as Indian pickle, piccalilli, piccalillo, or pacolilla.
See piccalilli.

India food
Indian cooking is largely influenced by religion. Certain religions promote or require
vegetarianism. India is chiefly Hindu country, albeit with a sizable Moslem minority and many other
ethnic and religious groups.
In Hindu religion the cow is revered and is not slaughtered for food. There is not much grazing
land for large cattle herds, and cows are much more valuable for providing milk than slaughtered as
beef. Cows can give much more milk than sheep or goats, although they eat a lot more.
Hindus, the largest religious group are strictly vegetarians. Brahmin is the highest caste in India
and traditionally vegetarian.
Moslems, the second largest religious group, eat beef and also lamb, but not eat pork. Neither of
the two major religions permit consumption of alcohol. Muslim Mongols ruled India from the sixteenth to
the nineteenth century and introduced Persian cooking.
Indian breads are often made without yeast and resemble pancakes.
Foods are divided into four groups by taste: sweet, sour, bitter, and salty. Curry is a major
flavoring ingredient. There are many regional varieties of curry in powder, and in paste.
REGIONAL CUISINES:
In the North, the major starch is bread made from wheat, major fat is ghee, sauces are thicker,
and food is spicy but milder than in the south. Tandoori cooking, see there, is frequently used.
South cooking is quite spicy, the major starch is rice, the fat is coconut oil, sauces are thinner,
and food is hotter. Yogurt is used in soups, sauces, snacks, and desserts. Many different rice varieties
are cultivated. See rice.

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 The pulp and seeds of pomegranate is used extensively in its fresh or dried from.
Pulses (dried legumes) a staple throughout the country and are used whole or as flour. Farsan
Walla is a dried-foods merchant.
Prata dishes are paper-thin pancakes, tossed and spread like pizza dough, but cooked on a
griddle.
Indian is a huge country and the names and spelling of ingredients very even between respected
cookbook authors. The following list gives the Hindi and English names, but the spelling might vary
slightly depending on the translator.
Spices are very important in Indian cooking and are often ground when needed. There are at
least twenty different spices used and many have distinct medicinal uses. Curry is a spice mixture which
varies from region and from cook to cook. The common denominator is that the food is browned in fat,
and the curry powder is also carefully cooked in fat, but it will burn easily if fried too long. Curries are
made with meat, fish, vegetables, eggs and any other basic ingredient. Frithath is very fiery curry.
Vindaloo is a curry with the meat first marinated in vinegar, doopiaza is made with different onions.
Kabas are meats cooked on skewers and probably originated in the Middle East. Biriani is a Moslem
dish served on festive occasions, made with lamb or chicken stewed with rice and garnished with fruits
and sprinkled with rose water.
Many desserts are based on milk reduced by boiling until most moisture has evaporated. This
paste, called khoa is flavoring, butter and sugar. Halvas are desserts based on fruits and even
vegetables. Many desserts are deep fried and then steeped in syrup.
INDIAN DISHES AND INGREDIENTS:
aam papar - sour mango pulp dried in sheets
amchoor - green mango powder. See there.
anardana - pomegranate seeds
arhar dal - yellow split pea pulse
Asafoetida Powder/hing - Powerful spice. See there.
ata/atta - whole wheat flour
baghar - combination of spices cooked in ghee, see there.
baingan - purple eggplant
bair - small fruit
bajara - millet
baris - generic term for dried pounded pulses (legumes)
besan - split pea flour or flour made from other pulses
bhakris - unleavened bread
bhatura - deep fried bread
Bhel puri - popular Bombay street snack of fried bread filled with lentils
biryani - Moslem dish of rice cooked with lamb, spices and tomatoes.
bhuna matar - snack of dried peas
chapati - soft bread
chikkis - peanut brittle
dahi - yoghurt
dal - generic name for pulses
chana, chickpeas
chhola, green chickpeas
moong, green beans. See mung beans.
masur, lentils
matar, peas
toovar, yellow lentils, actually a variety of pigeon peas
urhad, black beans, closely related to mung beans
dalcar - stewed lentils, mutton, and vegetables in a curry sauce.
dhania - Chinese parsley. See cilantro.
dhi -gourd. See bottle gourd
dosai/dosas - rice flour pancake
elaich - cardamom. See there.
falooda - transparent vermicelli
falsa - tart red berry
garam masala - hot spice mixture made of cinnamon, cloves and pepper corns

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 garam - generic name for spice mixture
ghee - basic cooking fat, often vegetarian, sometimes flavored with betel leaves.
falooda - thick milk shake flavored with rose water and almonds.
Idlis - split pea cakes served with spicy condiments.
jalebis - sweet chick pea fritters
jamun - tart tropical fruits resembling plums
jowar - barley
kalonji - black seeds resembling onion seeds
kari - see curry leaves
karela - bitter gourd. See there.
kashkashs - poppy seeds used for thickening sauces
kattha - red paste used for betle leaves. See there.
ladoos - sweet chick pea fritters and melon seeds
lobhia - black eye peas
methi - fenugreel leaves, methai are the seeds.
mirch - generic term for chili
naryal - coconut
paan - betel leaves. See there.
pani puri - fried pastries filled with sweet tamarind water
pappadum - thin wafer. See there.
pau bhaji - stewed vegetables heaped over fried bread
samosas - spicy meat turnovers
supari - betel nut. See there.
thaichle – hot chili peppers
usli ghee - clarified butter
vadi - see pappadums
vark - edible gold or silver foil. See there.
zunka/pithla - very spicy paste of green chilies, onions and chick peas.

Thaichle, hot chili peppers

BREADS ARE UNIQUE AND INCLUDE:

chapati - unleavened, griddle-baked. Phulka is a puffed up chapati.
kandaa kulcha - aka handkerchief bread.
naan - leavened, tandoor oven-cooked wheat bread, deliciously crisp.
pappadum - brittle, pan-fried bread, made from lentil flour.
paratha - pliable, multi-layered,
parautha - griddle fried bread folded with ghee.
poori/puri - deep-fried bread. Soft, puffed bread.
puri - fried bread
roti maryam - large flat wheat bread.
tandoor roti - made with or without leavening agent baked in a tandoor oven.

Indian (American) bread

Cornmeal bread. The term was also used for smoked and dried buffalo meat.

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Indian (American) bread roots
Roots of a plant native to the Western Plains. The egg size roots have a though dark skin and a
whitish meat that can be eaten raw or cooked. The dried roots were an important winter staple for the
Plain’s Indians.
Also known as Pommes blanche or Prairie Turnip. It is not the same as Coontie, also called
Indian Bread.
Psoralea esculenta.

Indian corn
Also known as flint corn. See there.

Indian cornmeal
Finely stone-ground New England cornmeal.

Indian cress
English name for nasturtium leaves. The leaves are slightly bitter, and make an excellent salad
ingredient.
Tropeaeolum majus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian corn
Decorative corn with kernels in different colors.

Indian cucumber
Edible roots of a native perennial plant faintly tasting like cucumbers.
Medola.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian currants
Small red to purple fruits growing wild on low shrubs from Texas to the east Coast.
Also known as coralberries.
Symphoricarpos orbiculatus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian fig
A fruit, more commonly known as prickly pear. The Indian in the name refers to the American
Indian, not the Asian country.
Also known as Barbary fig, cactus pear, sabra (in Israel), tuna (in Mexico). See cactus and
cactus pear.
Opuntia ficus-indica.

Indian licorice
East Indian shrub. The roots are used as substitute for licorice.
Also known as rosary pea.
Abrus precatorius.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian meal
See corn meal.

Indian mulberry
Small tree growing in South east Asia and bearing yellowish fruits used for dye.
Morinda citrifolia.

436
 Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian mushrooms
India is a large producer of mushrooms, and dried morels, sold without label are often imported
from India. Sometimes they have a strong smell which cooks attribute to the mushrooms, but is in fact
the smell of cow dung, over which they were dried.

Indian nuts
Another name for pine nuts or piñon nuts, so called because they were eaten by the native
Americans and are indigenous to the American southwest. Pine nuts are also harvested in Mediterranean
countries. See pine nuts.
Pinus pinea.

Indian potato
Type of wild sunflower.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian pudding
New England specialty, especially popular in Rhode Island. A dish of the early settlers. It is a
spicy-sweet pudding of molasses, eggs, milk, ginger and Indian cornmeal. Its deep brown color comes
from the molasses and the long hours of slow baking.
In Colonial times, it was usually a dessert, but was sometimes served as a first course or with
dinner, as a vegetable. Now always served as a dessert, often served warm with vanilla ice cream.
Also known as nasaumps, the Narragansett Indians name.

Indian rice
Another name for wild rice (see there).

Indian sweet lime

Mild, almost bland-tasting citrus fruit which can be used in sweet drinks without additional sugar.
Not actually a lime.
Citrus limettoides.

Indian tea
Wild shrub growing in temperate climate. The leaves were used as tea.
Also known as New Jersey Tea, walepole tea.
Ceanothus americanus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Indian Whiskey
Adulterated Whiskey sold to Indians during the conquest of the West. It was often intentionally
adulterated to make the Indians sick.

Indianer
Austrian/ Viennese pastry, invented by a Hungarian pastry chef, working for Count Pálffy in the
early 19th century. It was named for the East Indian magician/juggler who performed at the Count's
Theater an der Wien.
The dessert is a whipped cream filled sponge cake ball, covered with chocolate, to imitate the
brown face and icing sugar to show the snow white teeth of the Indian juggler. After being served to the
theater audiences, it became the overnight rage of Vienna.

437
indienne, à la
French culinary term for dishes falvored with curry and served with rice.

Indonesia food
Large country, the cooking reflects different religions, a strong Chinese and Dutch influence, the
colonial masters who arrived in 1596. They exported to Europe the Rijst-tafel, see there, and stir fried
cooking. Indian dishes have also been adopted into Indonesian cooking.
At a typical Indonesian meal all dishes are served with rice. Originally food was eaten with the
fingers of the right hand, dipped in a finger bowl, see there, to moisten. The left hand was never used.
Today, chop stick and knives, forks and spoons are commonly used.
Food is often wrapped in banana leaves and steamed.
Spice Islands are an island group in Indonesia, also known as Moluccas. Padang is a spicy hot
style of cooking, and takes its name from the port on the west coast of Sumatra. One searingly hot chili
is the tiny cabe rawit, or bird's eye chili. In addition to chilies, most dishes are also made with santan, or
coconut milk. Beef is the most important meat, having replaced buffalo.
TYPICAL INGREDIENTS ARE:
asam djawa - tamarind. See there.
belimbing - star fruit. See there.
blatjan, terasi - pungent shrimp seasoning paste
daun salam - curry. See there.
djahe - ginger. See there.
djinten - cumin. See there.
gula Java/ gula djawa - palm sugar. See there.
kacap asin - sour soy sauce
kacap benteng - light soy sauce
katjang kapri - snow peas
kecap manis - thick soy sauce.
kemiri buah keras - candlenuts. See there.
kentjur - root spice resembling turmeric. See there.
ketumbar - ground coriander seeds. See there.
krupuk - generic term for breads and chips
krupuk udang - shrimp chips
kunjit - turmeric. See there.
kurkuma - Indian yellow root spice
lengkuas - root related to ginger. See galangal.
pandanus - aromatic leaves. See there.
salam - aromatic leaves resembling bay leaves.
sambal - spicy seasoning paste, also the generic name for spicy dishes
santen - coconut milk. See there.
sereh/serai - lemon grass - See there.
trasi - shrimp paste.
TYPICAL DISHES ARE:
beef rendang - chunks of beef in coconut cream called kalio.
gado gado - vegetable salad with peanut dressing
kalio - ingredient paste made with chili, conut milk, ginger and other spices.
krupuk - shrimp chips.
nasi padang - a meal of several small dishes
nasi goreng - fried rice
pangek bunkus - fish wrapped in banana leaves.
peanut sauce - made with fresh roasted peanuts
sambal - hot condiment
saté - food grilled on bamboo skewers, a popular street food.
soto ajam - chicken soup
FRUITS INCLUDE, SEE ALL:
ambarella
durian
giant granadilla

438
 guavas
kaffir lime
mangos
papayas
pineapples
salak
sawo

Indonesia beverages
Batavia arak, a pungent , aromatic rum from Java. See Java coffee.

infuse
To steep herbs, seeds and spices in liquid until the liquid has absorbed the flavor. It is a basic
process in making liqueurs, cordials, flavored wines and teas.

Inglenook
Famous California, Napa valley vineyard at Rutherford. It was created in 1879 by Gustave
Niebaum, a retired Finnish sea captain.

Ingwer
German name for ginger. Ingwer Kuche is a Pennsylvania Dutch gingerbread.

injera
Ethiopian bread/pancake, traditionally made with teff flour. It is a yeast pancake, and was
originally made with wild yeast. The teff is ground, blended with warm water and let to ferment in a warm
place.
Injera is used as staple food and plate, food is piled on top and the injera eaten at the end of the
meal.
See teff.

inky pinky
Scottish hash of thinly sliced leftover roast beef, cooked with beef broth, chopped carrots, and
onions, with a dash of vinegar and thickened with cornstarch. The French version of the dish is called
miroton.

inkfish
See cuttlefish.

Insects, as food
Insects are high protein food, and have been eaten in many countries. The Chinese have been
eating ants for centuries with apparent no bad side effects. Supposedly eating ants aid sleep and
stimulate brain functions. Other insects eaten are scorpions (despite the poison), grasshoppers, and
others.
Maggots, larvae and worms, although not insects, are also eaten in some cultures.

instant
Term used by food manufacturers for products which requires minimal preparation.

International Food Service Executive Association (IFSEA)

Organization of food service executives with roots in the Steward’s Club founded around 1900 in
Buffalo, New York.
The organization has chapters in most states and has strong ties to the military. The headquarter
is in Margate, Florida.

439
invert sugar
Blend of dextrose and fructose formed naturally in fruits. Honey is over 60% natural invert sugar.
Boiling with acids converts sugar into invert sugar and is used in icings and syrups.
The body converts plain sugar into invert sugar by intestinal juices.

inverted three-way
Popular way of serving chili (see there) in Cincinnati Ohio. It consists of chili with the cheese
underneath the hot chili so it's melted by the time it reaches the customer. The third ingredient is onions.

Inzolia
Italian white wine grape grown in Sicily.

Ipomoea batata
Botanical name for the sweet potato (see there), a member of the morning glory family. It is a
different plant from the yam, dioscorea opposita. See yam.
The International Potato Center in Lima, Peru has identified more than 5,000 varieties of sweet
potato.

Ipswich clams
See soft shell clams.

Iran food
Iran used to be called Persia. The cooking is Middle Eastern, although unlike other places in the
Middle East, it is light on the garlic, tea rather than coffee is the major beverage, and rice rather than
bread is the major starch.
Two important dishes, considered Iran's national specialities are rice preparations. Chelo consists
of plain rice cooked with a crisp bottom crust, called tah dig, and topped with skewered-barbecued lamb,
raw egg yolk, and seasoned with sumac, a slightly sour tasting spice or khoresh, a vegetable, fruit and
meat mixture. The other is polo, a pilaf type preparation with rice and ingredients cooked together.
Pomegranates are thought to have originated in Persia. The pulp of pomegranate is used
extensively in its fresh or dried from in both Iranian and Indian cooking. Melons, dates and figs are
popular.
Limes are sun dried and added to soups and stews in both Iran and Iraq. Quince is native to
these two countries. Saffron is used in many dishes. Rose water is a popular flavor. Sauces are
thickened with ground walnuts.
Iran's most prized food export is caviar. Iran was the major supplier of caviar to the U.S. The
caviar production has suffered on account of over fishing and pollution. Iran is also a major exporter of
pistachio nuts.
DISHES INCLUDE:
Alo - balo - polo - chicken, sour cherries and rice dish
Baklavah - honey soaked pastry
Coucou - flat herb and vegetable omelette
Dizi - lamb or mutton stew with chick peas, flavored with turmeric
Fesenjan - duck with walnut sauce
Joujeh kebab - chicken kebab.
Kababe Morgh - chicken kebab
Kameh - ground lamb with sour cherries
Koofteh - ground lamb and rice
Must o'khia - yogurt dip with cucumber and mint
Sharabate beh - quince sherbet
Shekar polo - sweet rice eaten as accompaniment to meats
Somagh - common seasoning and tangy condiment
Sumac - sour spice derived from a plant related to poison sumac
Tah digh - rice crust from the bottom of the cooking pan
Tah chin - rice, meat and yoghurt
Turshi - pickled vegetables.

440
Ireland food
The small and once poor and suppressed island made an impact on the culinary scene. Many
Irish emigrated over the centuries and spread their cooking to far away places. often the dishes were
changed beyond recognition, but they were still considered Irish.
The best known is Irish Stew, relatively little known in Ireland. It consists of lamb chunks boiled
with potatoes, onions and cabbage, often served with baking powder dumplings. It is made without
cabbage in Ireland.
Corned beef and cabbage is the quintessential St. Patrick’s Day dish in the US, but seldom
served in Ireland.
Irish Soda Bread is made with flour, baking powder, and buttermilk. Raisins or sultanas are
expensive luxuries and not found in the original recipe.
Ireland suffered through the terrible potato blight, see Irish potato blight, and Irish cooking is
associated with potato dishes.
Ireland is a beef exporter to England and has a large dairy industry. In most parts of the country
cattle can graze year round. Irish butter is exported to England and Irish cheeses are delicious. Some
are still made with unpasteurized milk and are produced on small farms. However, Ireland is part of the
Common Market and the days of making cheese with unpasteurized milk are numbered.
IRISH CHEESES:
Burren Gold
Cashel Irish Blue
Coolea
Cooleeney
Lough Caum
Milleens
Ryefield
St. Brendan
Virginia.
Seafood include salmon, cod, herring, eels, sole, lobster, scallops, oysters. Famous are Dublin
prawns. See prawn. Irish smoked fish is famous, especially smoked salmon.
IRISH DISHES ARE:
Angels on horseback
Bacon - is called gammon
Black pudding - blood sausage served hot
Boxty cakes - shredded raw potato cakes. See latkes.
Boxty - generic name for dishes made with shredded raw potatoes.
Brawn - head cheese
Cod roe
Colcannon - See there.
Corned beef - not as popular as expected
Craibechan -substantial meat and vegetable soup eaten with boiled potatoes.
Dublin lawyer - lobster chunks sauteed in butter, and flavored with Irish whiskey.
Dulse - see seaweed
Dulse champ - mashed potatoes with dulse.
Ham baked with cider
Irish Beef Stew - brown beef and vegetable stew without cabbage
Jellied Shannon eel
Limerick ham - dry cured and smoked over juniper branches.
Mussel chowder
Nettle soup
Periwinkles - Sea snail served in a sauce thickened with Carrageen moss.
Potato farls- riced potatoes cakes and fried in bacon fat.
Potatoes in many versions
Scallion champ - mashed potatoes with stewed leeks
St. Patrick Soup - potato soup containing dulse, created by famous Chef Soyer.
IRISH DESSERTS:
Barm brack - yeast cake, usually baked with dried or candied fruit.
Black cap pudding - steamed currant pudding

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 Burnt cream - see crème brulée
Carrageen Bramble flan
Porter cake - fruit cake made with porter, the dark, full-flavored Irish beer.
Rumble - berries baked under a crumb topping of flour, sugar, and butter.
Tea scones
Tipsy cake
Yellowman - honeycombed toffee.
Barm brack is a New Year's special with charms baked inside for the eater to find.
Garlic cough syrup is made with garlic, vinegar, sugar and whiskey. Carrageen drink is
prescribed for chest colds.

Ireland beverages
Bailey's Irish Cream, see there, Irish whiskey, see there, Guinness stout, see beer, Irish coffee.
See there.

Irish bacon
Pork bacon cut across the whole side of the animal, and containing the loin and belly. It is only
lightly smoked. It is normally cut twice as thick as bacon in the US, or about 8 slices with rind per pound.
Bacon is called gammon, cooked bacon is called rashers in England and Ireland.

Irish breakfast
Hearty breakfast of fruit, bacon and eggs, scones or brown bread and condiments such as honey,
preserves, butter or cream. Tea to drink.

Irish coffee
Black coffee with a shot of Irish Whisky and topped with whipped cream. Sugar is served on the
side. Invented at San Francisco's Buena Vista cafe, which serves over 2000 of them a day. The recipe
probably originated in Ireland at Shannon Airport in the 1950's.

Irish Mist
Liqueur made from Irish whiskey flavored with heather, clover honey, and herbs. The recipe
originated with the ancient chieftains.

Irish moss
Also called carragheen moss. Red/purple edible seaweed usually sold dried. It is harvested
along both sides of the Atlantic Coast. It is commercially available as thickening agent.
See carrageen/carragheen.
Rhodphyta.

Irish potato blight

Potatoes were introduced into Ireland around the 1580's, but did not become the predominant
food crop until the beginning of the 19th century. Potatoes were ideally suited for the wet, rainy Irish
weather, and provided crop yield superior to grain. Potatoes made up for 60% of the total food supply in
Ireland in the 1820's.
Around 1830, a fungus Phytophthora infestation appeared in continental Europe and in the US,
and quickly spread to Ireland. The fungus probably originated in Mexico, and was spread by seed
potatoes. Ireland was spared from the worst infestation until 1845, but was hit hard in the following 2
years. 1847 is called the Black 47, because the wet summer spread the fungus. People died of starvation
or lack of resistance to common illnesses. No one knows how many people died between 1845 and 1852,
but the death count reached at least one million. As many people as possible emigrated.

Irish soda bread

Bread containing raisins. Soda is used to neutralize the acidity of the dough.
Brown Soda Bread, also known as wheaten bread, it is made with whole meal flour to replace all
or some of the white flour.

Irish stew

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 Boiled stew made with lamb or mutton, thickened with potatoes, onions and cabbage. In Ireland,
the cabbage is often omitted. The meat is not browned and the stew stays white.

Irish whiskey
The Irish claim to have been the first to make whiskey, and in fact, the word whiskey comes from
the Gaelic word for water of life.
Before Prohibition, Irish whiskey was more popular in the US than Scotch whisky. After Repeal,
the Irish did not have sufficient supply for export. In addition, American soldiers stationed in Britain
during WW II had acquired a taste for Scotch, and so Scotch became the leading imported whiskey.
The whiskey is triple distilled, making it smoother and rounder than most other whiskies. Rarely
aged for more than 12 years, because the flavor will become too woody.
Major brands include Jamesons and Bushmills. All major brands of Irish whiskey, except
Bushmills, are made by Irish Distillers Corporation in Midleton, near Cork. Though the recipes vary
slightly. Made from malted, and unmalted barley, and other grain. Coal is used to malt the barley, unlike
the peat which is used in Scotch.
Liqueurs made from Irish whiskey include Irish Mist and Bailey's Irish Cream.

Irish wine
The cold, dank, wet, sunless climate makes it difficult to grow wine grapes, although there is one
small commercial winery, Coisreal Longueville.

iron fist in a velvet glove

Wine term which refers to a long-lived vintage which is hard and tight in its youth and takes
decades to reach its full potential

Iron Maiden
Chinese dark bitter tea drink, often consumed to aid digestion of the rich, slightly oily food of
Chiu Chow. Served both before and after a meal.
Also known as Ti Kuan Yin.

Isabella
Red wine grape which was resistant to phylloxera because it came from America. It was widely
planted in Switzerland, but it produces mediocre wine.

Ischia
Italian Island in the bay of Naples, a famous vacation spot and producing a pleasant white wine.

ishi-yaki
Japanese style of food preparation found in some restaurants, which consists of cooking on a
searingly hot stone.

Isigny
Cheese named after the town of the same name in France. It resembles Camembert, but has a
more solifd texture. See there.

isinglass
Gelatin made from the bladder of sturgeon and other fish. It was used before the manufacture of
inexpensive gelatin from bones and other animal sources was possible. It was used for fining wine and
for gelatine desserts.
Japanese isinglass is prepared from seaweed. See Agar agar.
Also known as fish gelatin.

Islam food
Foods such as lamb, yogurt, dried fruits and sweets are popular, but because of the diversity of
the Muslim cultures, there are no truly common foods, except for the symbolic dates eaten to break the
fast during Ramadan See there.

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 However, all meat must be halal, that is ritually slaughtered according to the rules of Islam. The
process resembles the rules for kosher slaughter.
Alcohol and pork are universally forbidden.

Island of Orléans
Canadian cheese with soft texture and piquant flavor, made since 1679 by farmers on the island
of the same name in the St. Lawrence River. The French name is Le Fromage Raffiné de l’IIe d’Orléans.

Isleta bread
Pueblo Indian bread shaped like a bear's claw.

Israel food
The cooking of Israel is hard to define as emigrants from the U.S., Middle East, North Africa,
western and eastern Europe adapt their eating habits to the ingredients available, and the weather of
their adoptive country. The cooking can range from the food of orthodox groups living by strict kosher
rules to emancipated Jews without much regard to dietary rules.
The country has become an exporter of fruits and vegetables, especially citrus fruits - such as
citron, especially the etrog variety which is used in the Jewish festival of Succoth, the Feast of the
Tabernacle, grapefruits, lemons, limes, oranges (notably Jaffa oranges), pomelos, and tangerines. Citrus
fruits require much water and the emphasis is now to cultivate fruits less dependent on irrigation.
Other fruits prominently cultivated and exported are apricots, avocado, bananas, cherimoya,
Halawi dates, figs (notably the Sari Lob variety), guavas, loquat, mangoes, and, tamarind.
Sabra is the Israeli name for prickly pear cactus. Israelis adopted its name to refer to native-born
Israelis because they claim that, like the fruit, Israelis are a prickly on the outside but sweet on the inside.
Cultivated are also olives, pomegranates, peanuts, almonds, pine nuts. This "Land of Milk and
Honey" produces honey from clover, eucalyptus, heather, and apple.
Fish include St. Peter's fish and carp, the national fish.
The term mezze for appetizers is used througout the Middle east, including Israel. Hot
condiments based on chili peppers are zhoug, shatta, breimeh, harissa and madhuba.
DISHES INCLUDE:
Baklava - See there.
Boreka - filo pastry turnovers filled with cheese, spinach or many other fillings
Challah - egg bread. See there
Cholent - see there
Chopped liver - see jewish food
Dfeena - beef stew of Moroccan origin
Fattoush - vegetable and dried bread salad
Felafel - deep fried chick pea balls. Also known as falafel. See there.
Haminados - hard boiled eggs colored with onion skins
Hazeret/hrein - beet horseradish condiment
Hilbeh - fiery herb and fenugreek flavored relish
Hommos/hummus - chick pea dip
Jellied calf’s foot - Eastern European head cheese type dish
Ka’ahk - bagel. See there
Kibbeh - lamb and cracked wheat patties popular throughout the Middle East.
Kneidlach - Yiddish word for dumplings
Kubaneh/kubbaneh - steamed yeast bun
Labaneh - yoghurt, which is also made into cheese.
Lahuhua - Yemenite sponge bread
Ma’amoul - small pastries filled with dates and nuts
Matzo - see there
Mejadarra - lentil and rice pilaf
Mousht -Arabic name for St. Peter’s fish
Pita bread - See there.
Sambusak - cheese filled, not sweet, turnovers
Seniyeh - Arabic meat loaf with tahini paste
Shawil - liver and lung stew

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 Tabbouleh - cracked wheat salad. See there.
Tahini sauce - sesami paste dip flavored with lemon juice
Zalabi - sweet fritter
See also Jewish food, Kosher food, olives.

Israel wines
Wines has been produced in Israel since antiquity, although there were long periods with no
cultivation.
The first modern winery was established in 1866 southeast of Tel Aviv. The quality of wines has
greatly improved from the sweet wines originally produced and demanded by orthodox Jews.
The two largest wineries, Rishon Lezion and Zichron Yaakov were established at the turn of the
century with the financial support of Baron de Rothschild.
The Golan Heights Winery produces Sauvignon blanc and other wines. Much is exported. The
Golan Heights might be returned to Syria in the futures, but the winery is still expanding because the
climatic condition for growing grapes are excellent.
Israel produces beer and a limited number of distilled liquor brands.

Italian beef
Mid West term for sliced beef in a spicy sauce. It has nothing to do with Italian cooking.

Italian bread
Generic term for crusty long loaves of yeast bread. The same as the generic "French bread"

Italian cheeses
Italy has a long tradition of cheese making. The cheeses are listed under their names.
CLASSIFICATION OF ITALIAN CHEESES:
Grana cheeses, such as Parmesan, Reggiano, Lombardo.
Plastic curd, pasta filata cheeses, such as Caciocavallo, Provolone, Mozzarella, Manteca.
Swiss type cheeses, such as Fontina, Romano, Sardo.
Blue - green veined cheeses, such as Gorgonzola, Gex, Sassenage.
Soft cheeses, such as Bel Paese, Milano.
Very soft cheeses, such as Mascarpone, Ricotta.
ITALIAN CHEESES BY PROVINCES:
Campania - Caciocavallo, Mozzarella di Bufala, Provolone.
Emilia Romagna - Parmigiano Reggiano.
Friuli Venezia Giulia - Montasio.
Lazio, Abruzzi e Molise - Pecorino Romano.
Lombardia - Grana Padano, Taleggio.
Marche e Umbria - Giuncata.
Piedmont/Valle D'Aosta - Fontina, Gorgonzola.
Puglia, Basilicata e Calabria - Burrata.
Sardegna - Fiore Sardo, Pecorino.
Sicilia - Pecorino Siciliano.
Toscana - Pecorino Toscano.
Trentino Alto Adige - Asiago.
ITALIAN CHEESES BY SEASON:
Maggengo are cheeses made between April and September.
Quartirolo are cheeses made between September and November.
Terzolo, also Invernengo, cheeses made in the winter.

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Italian dressing
Popular salad dressing consisting of oil, vinegar, herbs and garlic. It is interesting to note that
the Boston Cooking School Cookbook, by Fannie Merrit Farmer, 1946 edition, does not list Italian
dressing. Most other American cook books also ignore the dressing although it is found standard in
many restaurants. There is no set recipe, but often the dressing contains garlic, tomato puree and herbs.

Italian marrow
Nickname for zucchini.

Italian sausage
Coarse pork sausage for grilling flavored with fennel seeds and available mild or hot. The
sausage is inexpensive and very popular served on sandwiches with peppers, onions and tomatoes or in
stews.

Italian truffle
Italy produces a white truffle, harvested in fall and early winter, and also a less expensive
summer truffle. See truffle.
Tuber magnatum pico.

Italy beverages
Beside the obvious wine, Italy produces or was the originator of interesting beverages.
Their bitter after dinner drinks are called amari. See there.
Italy is famous for coffee. The terms espresso, see there, and cappuccino, see there have
entered the American vocabulary.
Cordials are listed under their names, such as Frangelica, Galliano, Sambuca Romana and
many others.
Italy can claim to be the inventor of vermouth. See there.
Italian wines, see there.

Italy, festival days

Italy celebrates saints days on the national and on the local level. There is often specific food
associated with these holidays.
NATIONAL FEAST DAYS ARE:
November, 1, All Saints Day
December 26, St. Stefano.
LOCAL SAINT HOLIDAYS ARE:
Venice, St. Mark, April 25
Florence and Turin, St. John the Baptist, June 24
Rome, Saints Peter and Paul, June 29
Palermo, St. Rosalia, July 15
Naples, St. Gennaro, September 19
Bologna, St. Petronio, October 4
Cagliari, St. Saturnio, October 30
Trieste, St. Giusto, November 3
Bari, St. Nicola, December 6
Milan, St. Ambrose, December 7.

Italy food
Italy has been described as the mother of classical cooking but this statement is misleading
because Italy as a political unit exists only since the later part of the 19th century.
Since the disintegration of the Roman empire Italy was politically divided into city states, regional
duchesses, kingdoms and foreign powers. Even to this days Italians will mention first the region where
they are from.
Italy also has a wide range of climates, from sub tropical in the south and on Sicily to the Alps in
the north. No wonder that there is no cooking style which can be described as Italian, but rather cooking
styles reflecting the regions.

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 PIEMONTE AND VALLE D’AOSTA is in the northwest corner straddling the Alps and France and
Switzerland. The capital is Turin, an industrial powerhouse and also famous for wine and vermouth
trade.
The food is hearty and substantial, but at the same time produces one of the most expensive
delicacies, the white truffle. See there.
Bagna caôda is a hot anchovy dip.
The best known cheese is Fontina, see there, used in fonduta, a melted cheese dish resembling
fondue in Switzerland.
Rice is extensively cultivated in the Po valley, see rice and Italian ingredients. Grissini, see
there, is a specialty of Turin.
LIGURIA, a stretch of coast adjacent to the French Riviera, and hemmed in by mountains is
famous for seafood. The capital city Genoa is famous for pesto, see there. Fried calamari, so often
found on American menus, is a famous local dish. Basil is used in may dishes, and the sailors of Genua
introduced many spices into the area. Olives and green olive oil are used in many dishes.
Minestrone, the hearty soup is served all over Italy in many versions, but the Genua version is
the best known. See minestrone.
Liguria claims the invention of ravioli, although stuffed pasta envelopes are found in many other
cuisines, including Asian cooking.
Sardenaira is a pizza topped with tomatoes and anchovies.
LOMBARDY is a rich region centered by Milan. It is reported that the breaded veal cutlet, which
found its way eventually into Vienna as schnitzel, originated in Milan.
Risotto, see there, and osso buco, see there are well known. Peperonata is a pepper and tomato
stew, the city Cremona is famous for mostarda di frutta, a sweet mustard pickle.
Panettone, see there, is a rich yeast cake. Gorgonzola and Bel Paese, see there, are the best
known local cheese.
FRIULI - VENZIA GIULIA is on the Dalmatian coast, close to Austria, Slovenia and Croatia. The
cooking is influenced by the neighboring Slavic cooking. Trieste was the most important Austrian seaport
and influenced Austrian and local cooking.
Luganega sausage originated locally.
TRENTINO/ALTO ADIGE, alpine region bordering on Austria and Switzerland and part of Austria
until 1918. German is still spoken widely, and an ancient Roman language still survives.
The German tradition is found in smoked meats and in dumplings, called Knödel, known in
Italian as canderli. The area produces wines and is known for apricots.
VENETO, centered around the port Venice, but stretching to the Alps, is known for seafood,
polenta, see there, and excellent vegetables. Risi e bisi is a mixture of green peas and rice.
The Venetian sailors introduced foreign foods, cannellini beans and maize from the Americas,
and dried cod fish called baccalà from Scandinavia and Newfoundland.
Fegato di Vitello alla veneziana is calf’s liver and onions.
Venetian sailors also claim credit for introducing coffee.
EMILIA - ROMAGNA centered around the city of Bologna is famous for sausage specialties such
as mortadella, see there, zampone see there and Prosciutto ham, see there.
The area is also home of many cheeses, especially Parmesan, see there. Pasta is formed into
many shapes, and some pasta is made with eggs. The most famous stuffed pasta are tortellini and
cappeletti, see there.
TUSCANY centered around Florence is famous for beef from the Chiana valley. White beans
are often used, and created the nickname mangiafagioli, bean eaters. In French classical cooking the
term à la Florentine indicated dishes containing spinach, but spinach is little used in local cooking.
UMBRIA is located north of Rome and is the only region without a seacoast. The pigs raised on
acorns and chestnuts are famous. Spit roasting is often used for lamb and pork.
The city Perugia is famous throughout the world for chocolates.
MARCHE has a coast along the Adriatic sea and has excellent seafood. Polenta is a popular
starch.
LAZIO is the region around Rome with a culinary tradition reaching beyond the Romans into
antiquity. The cooking is based on influences from all regions.
Fettuccine and gnocchi di semolino are well known. Cheeses are more likely made with
sheep’s’s milk and buffalo milk.
Saltimbocca alla romana, see there, are on menus of better Italian restaurants.

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 Well liked vegetables are artichokes cooked in many different ways.
ABRUZZI & MOLISE are agricultural regions famous for vegetables and wheat. Pasta is popular.
The local cheese is Scamorza, made with goat’s and cow’s milk, often flavored with herbs.
CAMPANIA centers around Naples and is famous for tubular pasta and pizza. Macaroni, spelled
maccheroni, and spaghetti are the shapes served in most meals. The hot weather produces excellent
tomatoes - native to the Americas - but now considered indispensable to Neapolitan cooking.
Ice cream and frozen desserts are famous, probably because the snow on Mount Vesuvio
provided the means to make frozen desserts.
APULIA & BASILICATA are on the heel of Italy. The town Taranto is famous for oysters. Pasta
and pizza are made in many shapes and with many fillings. Calzone, a pizza turnover found in many
American pizza parlors are local dishes. Panzerotti is a deep fried calzone.
CALABRIA is the toe of Italy sticking out into the Mediterranean. It has excellent seafood and
vegetables. The closeness to the Middle east is evident in pitta the same bread known as pita. See
there.
SICILY is an island of mountains and hot climate. It was invaded and owned by Greeks,
Romans, Byzantines, Arabs, Normans and Spaniards, and all left their mark on local cooking.
Citrus fruits, vegetables and olives are staples. Caponata is and eggplant tomato stew. Fish is
abundant, but imported dried cod fish is also used. The local sardines and swordfish are used in many
ways.
Cassata Siciliana, see there, and Zabaione, also spelled zabaglione, see there is made with the
local Marsala wine.
SARDINIA is a large island in the Mediterranean and was also invaded by hordes of foreigners
over the centuries. Cooking is often over an open fire on the spit, called furia furia, or cooking in a pit
over embers with myrtle leaves called carraxiu.
Seafood is plentiful. Cheese is most likely made with sheep’s milk. The local bread is wafer thin
and called carta di musica.
OTHER ITALIAN FOOD TERMS ARE:
antipasto- appetizer
antipasti - appetizers
panini - sandwiches
primi - first courses
secondi - second courses
Italian home style cooking is called cucina casareccia.
ITALY, INGREDIENTS:
acciughe - anchovies, normally salted and used as sauce ingredient.
aceto Balsamico - balsamic vinegar. See there.
aglio - garlic - See there.
alloro - bay leaves - See there.
basilico - basil. See there.
battuto - chopped seasoning vegetables consisting of parsley, onion and celery blended with lard
or olive oil.
borragine - borage. See there.
bottarga - dried roe. See there.
brodo - meat stock.
cappari - capers. See there.
fagioli - dry beans, legumes.
borlotti - red kidney beans. See there.
cannellini - white beans. See there.
ceci - chick peas. See there.
fave secche - dried lima beans. See there.
finocchio - fennel. See there.
Fontina cheese - See there.
funghi porcini secchi - dried porcini mushrooms. See boletus edulis.
ginepro - juniper. See there.
luganega - pork sausage flavored with Parmesan cheese.
maggiorana - marjoram. See there.
mirto - myrtle. See there.

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 mortadella - sausage. See there.
mozzarella di bufala - see mozzarella cheese.
noce moscata - nutmeg. See there.
olio d’oliva extra vergine - olive oil. See there.
olive - olives. See there.
origano - oregano. See there.
pancetta - cured, un-smoked bacon. See pancetta.
Parmigiano - Parmesan. See there.
pasta - See there.
pecorino Romano - sheep’s milk cheese. See pecorino Romano.
pepe nero - black pepper. See there.
pinoli - pine nuts. See there.
pomodori - tomatoes. See there.
prezzemolo - Italian parsley. See there.
prosciutto - generic term for ham. See prosciutto.
radicchio - salad vegetable. See radicchio.
ricotta - soft cheese. See ricotta.
riso - rice. The most important varieties in Italy are:
arborio - risotto rice. See there.
carnaroli - risotto rice developed 1945 by crossing vialone with a Japanese rice.
vialone - risotto rice popular in Venice because is has a harder bite. See there.
rosemarino - rosemary. See there.
salvia - sage. See there.
soffritto - sauteed battuto, see there.
strutto - shortening or lard.
tonno - tuna. See there.
truffles - truffles. See there.
vitello - veal. See there.
zafferano - saffron. See there.

Italy, wines
Wines and grape varieties are listed under their names.

italienne, à la
French culinary term for Italian style. There is no clear recognition about the immense diversity
of Italian cooking.

ito zukuri
Japanese sashimi cut, often used for squid. Also good for small fish, from which larger pieces
cannot be properly cut.

It’s It
Ice cream sandwich made with vanilla ice cream, oatmeal cookies and chocolate covering. It
originated in San Francisco.

IUD
Philippine slang for barbecued chicken entrails wrapped around a stick, sold on the streets of
Manila

ivy gourd
Another name for tindoori. See there.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

449
Izarra
French/Basque country liqueur.

izer cookie
Colonial term for waffles. Waffle irons were fanciful, and made a decorative impression on the
waffle.

J. A.
Trade name for a German wine produced by Deinhard in the Rheingau region. A high quality, dry
blended wine made with Riesling grapes.

jaboticaba
Brazilian parasite fruit growing directly on tree trunks. The dark purple fruit is delicious, but very
perishable.
Also known as jabuticaba.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

jack beans
Tropical plant cultivated primarily for forage but also producing small white beans.
Canavalia ensiformis.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

jack cheese
Dry, cheddar type cheese suitable for grating.
Often referred to as Monterey Jack.

jacket potatoes
British term for potatoes baked in their skins. In the US they are called baked potatoes.

jack fruit/jakfruits
Tropical fruits of enormous size, commonly 18 inches long and 9 inches wide, but sometimes
weighing as much as 70 lb. They grow in clusters on trees native to India an Polynesia, members of the
mulberry family and close relatives of the breadfruit trees. Breadfruit is classified as and eaten as a
vegetable, jack fruit is considered a fruit.
Jack fruit has a slightly sticky texture and unusual sweet flavor, with a distinctive smell. It is
covered with a thick pale green rind ridged with pointed peaks, similar to a pineapple. Each peak
corresponds to an interior flower or cell, only some of which bear the bright orange or golden flesh.
The jack fruit, like the fig, is a collection of fruits fused together. The large seeds about the size
of walnuts are enclosed in fleshy sacs or "bulbs". The seeds can be roasted, and they taste similar to
chestnuts. They are rich in calcium and protein. The fruit itself is less nutritious, but it does contain
carotene.
The flesh can be eaten raw or cooked a dessert fruit or as a vegetable. Some varieties are rather
dry and flavorless
Also known as kanoon in Thai and nangka in Singapore.
Artocarpus heterophyllus, artocarpus integrifolia.

jack fish
Important food fish of the genus caranx. The most popular is the pompano, others are
Amberjack, Bar Jack, Jack Mackerel and Yellow Jack.
The term is also applied to the Northern Pike.

Jack in a box
Tropical nut bearing tree.
Hernandia sonora.

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 Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Jack knife clam

See razor clam.

Jack smelts
Pacif coastal rather large smelts.
Atherinopis californiensis.

Jacquere
White wine grape grown in the French Savoie region in the foothills of the Alps. It makes a crisp
light wine, with a delicate bouquet. It is the basic white grape.

Jacquet, also called Black Spanish

Madeira red wine grape variety, the most planted grape to produce inexpensive Madeira cooking
wines for export.

Jade flower broccoli

Variety of broccoli, commonly used in Chinese cooking. Jade symbolizes youth and rebirth so
jade flower broccoli is also a Chinese New Year specialty.

Jaen
Portuguese red grape variety, used to make the wines of Da~o* and Bairrada*. It contributes a
fruity character to the wines.

Jagdwurst
German name for hunter sausage. Normally dry and fatty, it does not require refrigeration.

Jaggery
See palm sugar.
Also known as jaggary, jaghery.

Jago, Tom
English liquor expert and creator of brands. His most successful invention is Bailey’s Irish
Cream. Other novelty brands he created are Johnny Walker Blue Label, Chivas Regal 1801, and Oaken
Glow, Imperial Blue, Royal Stag.
The last three brands are “admix” whiskies created for the Indian market with Scottish Malts and
Indian Grain Whiskies.

Jainism
Vegetarian religion which abhors all killing.

Jake
Name for a rum cocktail flavored with ginger during the prohibition.

Jal jira
Digestion aiding cumin water, popularl in the Indian state Gujarat.

Jalapeño (jalapeno)
Chili pepper variety. See chili peppers.

Jalebi
Indian dessert made with saffron flavored batter deep fried in rings and steeped in rose water
syrup.

Jam

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 Fruit preserve, spread made with pieces of fruit that are preserved by cooking them with sugar.
Also referred to as preserves. When pieces of skin are included the term marmalade can be used, but
for all practical purposes only citrus preserves are called marmalade.
Jelly, on the other hand, is fruit juice cooked with sugar.
Confiture in French, Marmelade in German, marmellata in Italian, mermelada in Spanish.

Jam cake
Southern layer cake, specialty of Kentucky and Tennessee

Jam tart
English pastry. The term is also used to refer to a sweet female.

Jamaica food
Caribbean island, English speaking. Its national dish is akee, the national fruit, see there cooked
with salt cod. Breadfruit is the major staple. Red kidney beans are known as red peas or Jamaican red
peas.
Jerking is the traditional style of cooking is an ancient method of cooking and preserving meat,
developed by the indigenous Arawak Indians. A wet spice mixture consisting of scallions, thyme, salt,
pepper, and other "exotic" and hot seasonings, such as the leaves of the Jamaican pimento plant,
commonly known as allspice is rubbed on pork, and marinated overnight. The meat is then slowly
barbecued over coals for 24 hours.
OTHER SPECIALTIES INCLUDE:
Bammie - round, flat bread made from cassava root flour
Coco bread - a rolled pancake filled with spicy ground beef
Curried lamb bammie -flat bread made from cassava root flour filled with lamb
Christmas cake - with ginger-flavored sugar icing.
Solomon Gundy - red herring
Stamp and Go - salt cod
FRUITS INCLUDE:
bananas - a major export
grapefruit - native to Jamaica
ginger
guava
lemons
pomelo
tangerines - notably the ortanique variety
tangors - the temple variety was bred there
star apple - see there
ugli fruit - see there

Jamaica beverages
The island is famous for a heavy, dark rum. See rum.
The Blue Mountain coffee is famous. See coffee.
Tia Maria is a rum based coffee liqueur.

Jamaica ginger
Ginger extract.

Jamaica pepper
See allspice.

Jamaican gherkin
Distinct variety of cucumbers native in tropical America. It resembles small cucumbers but has
spines.
Also known as bur gherkins, West Indian gherkins. Cucumis Anguria.
Jamaican red peas
The name for red kidney beans in Jamaica.

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Jamaican sorrel
This member of the hibiscus family is native to West Africa and was imported to Jamaica with
the slave trade. The fruit and flowers are used to make jams and jellies.
The leaves and stalks have a pleasantly acidic flavor, like that of the salad green sorrel, though
the two are not related. The fruit is enclosed in fleshy, ruby-red flower petals. It is usually sold dried or as
a syrup, and the attractive color makes it a good substitute for grenadine. Popular in the West Indies,
Brazil and Mexico.
Also known as red sorrel, roselle, shrub, and simply as sorrel, a term which more commonly
denotes a salad green.
Hibiscus sabdariffa.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Jambalaya
Cajun rice dish, a popular Louisiana specialty. The dish is a mixture of meat, shellfish, rice,
tomatoes, onions and peppers.
The word comes from the French Provençal dialect, though the dish probably owes more to
Spanish influences.
During the rice harvest in the Louisiana bayous, blackbirds descend upon the rice fields to steal
the grain. They allegedly end up in blackbird jambalaya.

Jambolan
An alternate name for tamarillo, which is also known as Java plum or tree tomato. See tamarillo.
Cyphomandra betacea.

Jambon
French term for ham.

Jambon d'Ardennes
Dry cured ham from the Ardenne mountain range at the border of Belgium, Luxenburg and
France

Jambu air
Singaporean small lantern-shaped fruit with a waxy, pale green skin. Sometimes the skin may be
pinkish or white. It has small inedible seeds.

James
Native American black grape.

James Grieve
Good eating apple cultivated in England since the end of the 19th century. Yellow with streaks of
red. Can be delicious if not harvested too unripe. Poor keeping quality and not good for processing.

Japan food
Japanese cooking, like Chinese cooking, developed an unique style because fire wood and other
fuel was always scares. Many dishes are eaten raw, or are cooked briefly on a charcoal grill called
hibachi. Dashi, the basic stock made with dried Bonito flakes takes only minutes to prepare.
Respect for food and esthetics play an important role in Japanese cooking. Food and religion is
intertwined in most religions, especially in Japan. The way food is prepared and presented is based on
tradition and culture. The shape and texture of food, the dishes it is served in, and when and how it is
consumed is often important.
Rice is a basic staple, not only for cooking, but also for brewing a beverage called saké,
commonly spelled in English without the accent. Rice is so important, that it is the policy of Japan to
remain self sufficient in rice supply, and rice farmers are heavenly subsidized to keep growing rice,
barring cheaper imports. There are many rice varieties, most of them sticky, so it can be eaten with chop
sticks.

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 Seafood is an important staple, and is treated with great care. Fish, especially tuna, is divided
into many different cuts of fat content, flavor level and density. Large tuna are imported from the US and
fetch a premium on the Tokyo fish market if of excellent quality. The fish is purchased at the dock in the
US, flown to Tokyo and auctioned off the next day.
Fugo/fugu is the infamous blowfish used for fugu. The liver is very toxic and can kill almost
immediately when eaten. The killer poison is tetrodotoxin. See Fugo.
Sushi in vinegar flavored rice, served lukewarm, topped with, or rolled around ice cold fish,
vegetables, fish roe and other ingredients. Sashimi is fish without sushi rice.
Tempura is fried food, dipped in thin, almost transparent batter before frying. Basically all fish
and vegetables can be tempura fried.
Japanese are masters in fermenting, and many vegetables and soybeans are fermented into
interesting dishes. The best known fermented items are Soy Sauce and Teriyaki Sauce. Tofu is
fermented soy bean paste, and comes in many degrees of firmness and in many flavors.
Noodles, made with different kinds of flour are a major part of Japanese cooking.
The Japanese, especially in the northern areas, eat a lot of eel, which is thought to foster virility.
Japanese eels take longer to mature than those from other places, but they are more flavorful. Eel
restaurants are called unagivasan.
Desserts play a small role in Japanese cooking. Baking is not part of the culture, and many
households do not even have a bake oven. However, Western style bread and desserts are now popular,
and there are many pastry shops often with Swiss, Austrian and French names.
An other imported, and accepted food is curry. Many restaurants and hotels feature curry dishes.
Zen cooking is vegetarian cooking based on a religious philosophy.
Popular beverages are beer, saké (rice beer), and green tea.
Japan is a major exporter of beer and manufacture of Whisky. It is a significant consumer of imported
brandies and cognac as well as premium wines and champagne.
Locally produced sake (see saké) is known as jizake.
Green tea is connected with a century old ceremony. See there.
TYPICAL INGREDIENTS ARE:
Amazu - sweet and sour sauce
Amazu sh ga - pink pickled ginger
Asakusa Nori, also called Lavar - seaweed, available fresh and as thin, dried sheets. Non
uniform color is indication of good quality
Asari - type of clam
Béni sh ga - red pickled ginger
Ch ka soba - Chinese egg noodles
Daikon, long, white Oriental radish with flavor resembling ordinary radish. It is eaten raw or
cooked
Daizu - dried soybeans
Dashi - basic soup stock made with dried bonito and dried kelp.
Ebi - shrimp, lobster
Éda Mamé - fresh soybeans, mostly sold still in their pods
Énd mamé - snow peas
Fuki - vegetable resembling rhubarb
Gob , called Burdock in English, a root vegetable common also in most parts of Europe. The
tender roots are peeled and cooked. They resemble Salsifies.
Goma - sesame seeds.
Goma abura - sesame oil
Hasu - lotus root. Also known as renkon
Ika – squid
Japanese Eggplant, small, purple eggplant
Japanese Mushrooms. There are many types of mushrooms used in Japanese cooking
Jshinko - rice pastry flour
Junsai - the small bud of a water plant, encased in its own clear jelly, it is known more for its
texture than for its flavor
Kani - crab
Kanpy - dried gourd strips
Kanten - Agar-agar. See Agar-agar

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Katsuo Bushi, flakes of dried bonito. Basic ingredient for making Dashi, the basic stock
Kikuragé - woodtree ear mushroom
Kiri boshi daikon - dried shredded daikon
Kombu - kelp (seaweed), normally sold dry
K ri - rice
Kuzu noodles, made from the kuzu root
Maki - roll, a term often used for shushi
Mamé - bean
Mirin, sweet rice wine, an important ingredient in cooking
Miso, soy bean paste, available fresh in three basic flavors:
Aka = red, pungent
Chu = gold colored, mild
Shiro = white, almost sweet
Mochi gomé - glutinous rice
Moyashi - bean sprouts
Naméko - slippery mushrooms
Natt - fermented sticky soy beans
Nori - seaweed in sheets
Okome- one of many rice varieties
Ramen - noodles served in soup
Sashimi - fresh slice, a term used for raw fish
Satsuma imo - sweet potato
Shiso - aromatic leaf of the beefsteak plant
Soba, noodles made with buckwheat flour
Sh yu - soy sauce
T fu - soy bean cake
Tororo - a gooey yam, usually served grated and added to sauces and soups
Tosa joyu - dipping sauce
Udon - thick white noodles
Umé boshi - salt plums, actually made from hard green apricots
Wakamé - seaweed, available fresh or pickled in salt
Wasabi - green horseradish. Difficult to obtain fresh, most restaurants use it powdered, mixed
with cold water to a mustard like consistency. It is very pungent
Yuba - thin brittle sheets of soy milk
Yazu - A green, sharp flavored citrus fruit
COMMON TERMS:
Ishi-yaki - cooking on a hot stone
Robata-yaki - Japanese "country-cooking". It is characterized by cooking over flaming coals
Teppan-yaki - cooking in which the chefs dice the food before your eyes
Yakiniku - buffet meal
FISH AND SHELLFISH INCLUDE:
akagai - ark shell clam
Amebi - sweet shrimp
Anago - sea eel, conger eel
Awabi - abalone
Ebi - a type of shrimp
Hamachi - yellowtail tuna
Ika - cuttlefish
Maguro - tuna
Saba -mackerel
Sayori - snipe fish
Tai - sea bream
Toro - sirloin strips of tuna
Unagi - eel
TYPES OF COOKING INCLUDE:
Oden - a slow simmered stew
Robata yaki - grilled dishes

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 Sukiyaki - beef and vegetables saute
Sushi - vinegary rice and raw fish or vegetables
Sashimi - thinly sliced raw fish
Tempura - batter-coated deep-fried fish and vegetables
Teri yaki - glaze grilled meat rolled around a vegetable center, often leek
Yakitori - skewered meat, normally chicken
TYPES OF RESTAURANTS:
Chashitsu - tea room
Izakaya - Beer and saké restaurant
Kissaten, a sort of Japanese coffee shop
DESSERTS INCLUDE:
Green tea ice cream
Kuri kinton - mashed sweet potatoes with chestnuts
Kuzu kiri -ice cold noodles served with brown sugar syrup
Red bean ice cream
Shiratama Uji kintoki - azuki beans served under a cap of shaved ice, soaked with sweetened
green tea
New Year's specials include toshi koshi soba, or year end noodles. Very long noodles, often
cooked with black beans.
Children's Day is a national holiday occurring around early May. The holiday was originally called
Boys' Day Festival, until 1948.

Japanese artichoke
Thin whitish brown small tubers that can be eaten raw or cooked as vegetables.
Also known as Chinese artichoke or Crown of Japan.
Crosnes du Japon, crosnes du Chine in French.

Japanese gelatin
An other name for agar-agar. See there.

Japanese green tea

The unfermented tea is available as powder and as leaf tea.
The powder makes a frothy, astringent-tasting, served hot or cold. When served cold, a sweet
sugar syrup is usually served on the side. The tea comes mostly from the Uji area of Kyoto.
The famous tea ceremony used powdered tea whipped with a bamboo whisk until frothy, and
served in tiny cups. Cha-no-yu - is the ritual tea ceremony.

Japanese horseradish
See wasabi.

Japanese honey mushroom

See hon shimeji.

Japanese knotweed
A wild, edible green, rhubarb-like vegetable. Used boiled and sweetened to make a dessert.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Japanese medlar
Another name for loquat. The term Japanese medlar is somewhat confusing, especially when it
is shortened to simply medlar, because the loquat is not at all related to the medlar, Mespilus germanica.
Eriobotya japonica.

Japanese pear
Apple shaped, brownish hard fruit.
Also known as sand pear.
Pyrus pyrifolia.

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Japanes plum
See loquat.

Japanese slicing technics

Slicing is a very important compenent in Japanese cooking.
THE CUTS ARE CALLED:
han gétsu - giri - half moon
hana gati - flower cut
kaminari - curlicue cut
katsuri muki - wide peel
kushi gati -comb cut
matsuba - pine needle cut
ran giri - oblique cut
sasagaki - shavings
sen -giri -thin julienne
sogi giri -diagonal slice
suéhiro - fan cut
tazuna - braid cut
yama gata - mountain cut
yori udo - corkscrew

jardinère
French term for female gardener. Dishes à la jardinière always contain assorted small
vegetables.

Jarlsberg
Norwegian cow’s milk cheese, firm-textured, wide eyed. It resembles mild Emmenthaler
cheese.

jarret
French term for shank. Jarret de veau is a veal shank.

jasmine
Flower used in tisane, sherbets and beverages.
Jasminum spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Jasmine rice
See rice.

Jasmine tea
Green or fermented tea blended with jasmine blossoms.

Jause
Austrian in between meal, which can be taken any time during the day. The morning "Jause" is
often called Gabelfrühstück and can consist of cold cuts or sandwiches. During the afternoon "Jause",
cake and coffee is often served.

Java
Term for coffee cultivated on the Indonesian island of Java. See coffee. The island was a Dutch
colony and in the mid-19th century coffee was produced under a forced labor system called cultuurstelsel
in Dutch. Farmers were forced to sell part of their production at a fixed price to the colonial Government,
and had to pay taxes to the Dutch and to the local overlords. When crops failed there was famine.

Java fig

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 Small tropical tree fruit. Also known as Java willow.
Ficus benjamina.
Wild plants be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Java plum
See tamarillo.

Jefferson Davis
President of the Confederacy during the Civil War. The south suffered food shortages, and the
name Jeff David was associated with inferior products.

Jefferson Davis pie

Deliciuos pie made with pecans, dates, raisins, and spices.

Jefferson Thomas 1743 - 1826

Author of the Declaration of Independence. He is quoted as: No nation is drunken where the
wine is cheap and none sober where the dearness of wine substitutes ardent spirits as the common
beverage.

Jell-O™
Brand of flavored gelatin. Invented in 1897 by Pearl Wait, a cough medicine manufacturer, in
the town of Le Roy, a suburb of Rochester, New York. There is now a Jell - O museum in Le Roy. The
original brand was “Sparkling White Grape, the Champagne of Jell-O”. Wait added fruit flavor to plain
gelatine, the invention of Peter Cooper.
Wait sold the Jell-O formula in 1899 for $ 450.00 to Frank Underwood, an orator and marketer.
By 1906, sales topped one million Dollars.
The Jell-O formula and name was sold 1925 to the Postum Cereal Company, which became
General Foods. Over 400,000,000 boxes Jell-O are sold each year.

jelly
Spread made from fruit juice cooked with sugar and pectin. Jam, on the other hand, is a spread
made with pieces of fruit that are preserved by being cooked in it.
Marmalade differs in that it is made with citrus fruits and contains shredded citrus rind.
In England, jelly is fruit flavored gelatin, such as Jell-O in the US.

jelly/jellied
Menu term for meat or fish flavored gelatinous dish such as eel in jelly.

jelly beans
Easter specialty candy. Jelly beans were especially popular during the Reagan presidency, from
1980 through 1987, because they were Ronald Reagan's favorite snack. He was known to keep a glass
jar of the multi-colored, multi-flavored Jelly Bellies brand on his desk.

jelly coconuts.
Unripe coconuts still in the husk. They are so soft they can be cut open with a knife. They are
considered a delicacy

jelly doughnut
Fried yeast dough disk without center hole, filled with jelly. It is known in Germany as “Berliner.
There is much controversy in pastry chef’s circles about the proper way to fill the doughnut.
Some fill it before being fried, which requires heat proof jelly, and also could make the doughnut loop
sided. Other poke a hole in the doughnut after baking, which is considered cheating. The controversy
goes on.

jelly fish

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 Marine animal with a soft gelatinous body, used as Chinese ingredient available dried whole or
shredded. When reconstituted the texture is chewy firm gelatinous.
Also known as hoy jit pei or hai jih pi.

jelly melon
Another name for kiwano, also called horned cucumber.

jelly powder
See gelatin and aspic.

jelly roll
A rolled sponge cake, filled with fruit jelly, often sprinkled with powder sugar, served in crosswise
slices.
In the Southern US, the term is sometimes used as a euphemism for copulation as in the song
"Jelly Roll Blues".

Jena
German town famous for its glass industry. Oven-proof dishes were sold as Jenaer Glas.

Jenny Lind
Heirloom melon variety. Turban-shaped, with a cantaloupe-like netted green skin. Prized for its
flavor, and popular in the northeast until the 1890's, but not commercially available because of its low-
yield and short shelf-life. Seeds are available from Pinetree Garden Seeds.
Jenny Lind was Swedish actress and opera singer, 1820 - 1887.

Jenny Benedict cake

Southern U.S. layered rum cake.

Jerez
Spanish wine town which gave its name to Sherry. See there.

jerky
Dried meat or fish strips, originally made with game meat, now normally made with beef and sold
commercially. The name comes from the Anden Indian language Quechua word charqui.
The meat or fish is cut into strips and dried either in the sun or by smoke-curing. It is eaten in its
chewy, semi-dry state, but can be stewed. It was popular in the days before refrigeration as a means of
preserving meat.
Ceniza is a dried, smoked, strong flavored beef jerky from Spain. Biltong is the South African
version.

Jeroboam
Large wine bottle. When used for still wine it will contain six bottles.
When used for champagne it will hold four bottles.

Jersey
Cattle breed developed on the island with the same name, good milk producer.

Jersey tomatoes
See New Jersey tomatoes.

Jerusalem artichoke
Native American vegetable, indigenous to the central US and Canada. It was eaten by the
Pilgrims. Once a wild tuber, it is now cultivated
Despite the name, it's not even a distant relative to the artichoke. It is so named, because its
taste resembles the taste of artichoke hearts, and the artichoke was a more aristocratic food than this
below-ground vegetable. Nor does this vegetable have anything to do with Jerusalem. The plant is

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related to the sunflower, which is known as girasole in Italian, meaning gyrating or turning to the sun. The
Italian word has been corrupted to Jerusalem.
Samuel de Champlain took the plant to France in 1616, and it flourished there. The vegetable
was first called poire de terre, earth pear in France. The names used now are artichauts de Canada and
topinambours.
Jerusalem artichokes look like large ginger root, but the flesh is crisp white resembling water
chestnuts. They can be eaten raw as salad, but they are normally used like potatoes in soups, stews and
in purees. Jerusalem artichokes are somewhat sweeter tasting than potatoes. They are an excellent
source of nutrients.
Chinese artichokes resembles Jerusalem artichokes but are not related.
Jerusalem artichokes are In season late autumn and winter.
Helianthus tuberosus.

Jesi
Italian wine town and district. The white wine is made with Verdicchio grapes and sold as Castelli
di Jesi.

Jesuitengarten
German term given to four different vineyards. The name means Jesuits’ Garden.

jets de houblon
French name for hop sprouts.

jew’s mallow
Potherb growing wild in Middle East and North Africa. It resembles chard or spinach, and is used
as vegetable.

jewfish
Term applied to a number of fishes, such as:
Black sea bass - stereolepis gigas harvested at the coast of Southern California.
Spotted Jewfish - promicrops itaiara, a tropical fish.
Black grouper - garrupa nigrita, a big game fish.

Jewish food
The food listed below is to the most part of eastern European origin. Jewish food from other
parts of the world is listed under Isreal food. See also kosher for more information.
JEWISH HOLIDAYS AND THEIR FOODS:
Channukah - Feast of Lights. It often is celebrated around Christmas. Grated Potato Latkes,
Potato Kugel and sweets.
Chamiso Oser B’sh’vat - Festival of trees. St. John’s bread. See there.
Purim - Hammantash pastry (Hammantashen), Apples, Nuts, Raisins.
Pesach or Passover - See Seder meal.
Rosh Hashonah - Jewish New Year. Apples slices dipped in honey. Honey, Honey Cakes, Carrot
Tzimmes.
Shevuoth - Dairy dishes, including blintzes.
Succoth - Thanksgiving, fruits, corn, squashes. Kreplach, small pockets of noodle dough filled
with meats or with cheese. Holishkes- stuffed cabbage. Strudel filled with sweet cheese and raisins or
fruits. Strudel can also be filled with vegetables and meat.
OTHER JEWISH DISHES ARE:
Bagels - See there.
Bioli, also Bioly or Byoli - onion roll. See there.
Blintzes - pancakes, rolled and filled with a sweet filling, often cottage cheese or stewed fruits.
See there.
Borscht, also Borsht - rich clear soup with vegetables, meat and beets. There are many
variations, but the most common borscht is made with beef, cabbage and beets. There is also a
vegetarian borscht made with beet juice. See there.
Challah - twisted egg bread. See there.

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 Cholent - One dish meal, cooked very slowly and kept hot, to be served on Sabbath when it
prohibited to make fire. See there.
Chopped Liver - beef liver, broiled and then roasted with hard boiled eggs and onions, chopped
and served as appetizer.
Corned beef brisket - popular meat dish, specifically sliced hot and served on rye bread.
Farfel - egg barley, a type of pasta.
Gefilte Fish - Literally translated stuffed fish. See there.
Herring - marinated herring in sour cream or in wine marinade. See there.
Kasha - buckwheat grits. See there.
Knaidle - dumpling.
Kishke - a rich mixture of suet, starch and spices sausage shaped and boiled. Also called derma.
Knishes - Elongated patties. See there.
Kreplach - noodle dough pockets, resembling ravioli.
Kugel - side dish, it can be sweet, but it is also made with potatoes or noodles.
Lox - cured salmon, often the fatty belly of large fish.
Matzos - cracker, unleavened bread. See there.
Pastrami - cured beef, rolled on coriander seeds, slowly smoked. See there.
Pickles - Jewish pickle is cured in salt brine, without vinegar, and used while still firm and fresh.
Piroshki, Pirogi - turnovers.
Sarmali - stuffed grape leaves, also called Dolmas.
Sarma - stuffed cabbage braised in a sweet sour tomato sauce and raisins.
Schmalz - rendered chicken or goose fat.
Shav - sorrel soup served cold with hot boiled potatoes.
Strudel/shtrudel - pastry made with a very thin dough. See there.
Tayglach - egg drops.
Tzimes - dish of more than one major component. The best known is carrot tzimmes, a mixture
of carrots and prunes.
Varenikes - noodle dough pockets.
Zemmel/Semmel - roll with five cuts on top.

Jewish penicillin
Nickname for chicken soup.

Jezve
Greek coffee pot with long handle and wide mouth. The pot is usually made of copper. See
Turkish coffee.

Jiao zi
Chinese dumplings. The name comes from either jiao, which means ground meat or seafood, the
two most popular fillings, or from jiao shi zi, the time between midnight and one o'clock, when these
snacks were consumed in ancient China

Jícama/jicama

Picture courtesy of Melissa's Inc. (800) 588 1281

Large gourd-shaped tuber, about 4 to 6 inches in length and about 2 or more inches in diameter.
Often four or five grow connected so they resemble a string of sausages. The thin brown skin is
inedible.
Jicama can be used raw in salads and in relishes, also good cooked and fried. The white,
crunchy flesh resembles water chestnuts in both texture and flavor. In Mexico, jicama is usually served
raw, chilled, sliced thin, and sprinkled with lime juice. as salad.
Known as yam bean in Europe, though it is neither a yam nor a bean. Also known as Mexican
potato, although it is not so starchy, and unlike the potato, can be eaten raw.
Known as sah gawt in Chinese.
Pachyrrhizus erosus.

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jigger
Measuring devise used in bars to dispense distilled beverages. The size varies according to local
custom, but is often 1½ oz.

Jiminy bread
Quick bread

Jimmys
Term for male Chesapeake Bay crabs. They generally contain the most meat for their size.
Sallys are female crabs.
Preferred for serving whole as they are generally the largest and most full of meat

Jitrenka
Eastern European variety of apricot from Rumania and Czechoslovakia, similar to the Mario de
Cenad. Round, yellow, and good for eating fresh or processing

Job’s tears
Millet variety from the Phillippines which requires long cooking time.
Also known as Hato Mugi.

Jochberg
Austrian cheese made in Tyrol with cow’s and goat’s milk.

Joe Mazzetti
Casserole dish consisting of ground meat, tomato sauce and noodles.

Johannisbeeren
German term for red currants, though in Austria they are known as Ribisel.

Johannisberg
Famous wine village on the Rhine river in Germany with a castle (Schloss) overlooking the river.

Johannisberg Riesling
German Rhine wine. The wines range from intensely sweet to very dry, the especially dry ones
being a recent attempt to appeal to a broader market. As the name indicates, the wine is made with the
Riesling grape.
The wines range from some of the finest wines in the world to rather nondescript mass produced
products. See Johannesberg, Schloss.
Johannisberg Riesling is also a grape variety cultivated in California.

Johannisberg, Schloss
Germany’s most famous vineyard, founded by Emperor Charlemange, later owned by a
Benedictine monastery and now owned by the Metternich family.
The wines, all made from Riesling grapes, are sold with different labels indicating graduating
quality levels.

John Collins
Carbonated drink made with gin and lemon juice. It differentiates from the popular Tom Collins
by the type of gin used.

John Dory
Food fish in the haddock family. The fish is harvested in the Mediterranean, around Australia,
and the European Atlantic coast. The head is ugly, but the flesh is firm. The fish is marked by two black
spots on each side. French legend has it that when the fish was caught it groaned so loudly the St. Peter
threw him back again, leaving his finger mark on him.
Also called St. Peter’s fish, Saint - Pierre and San Pietro in Italy.

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John the Baptist
Alternate name for carob or St. John's Bread. See there.

Johnny cake
Cornmeal pancakes, which were the mainstay of Rhode Island cooking. The traditional
accompaniments were baked beans or chipped beef. Johnny cakes were originally made from water
ground white corn meal.
Also known as Journey Cakes, because they could be put in a saddle bag.

Johnny's Selected Seeds

Seed company in Albion, Maine

Johnny-jump-up
Edible flower, better known as the pansy.
Viola tricolor, Viola spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Johnson, Samuel, 1709 - 1784

British author who said: Wine gives great pleasure and every pleasure is of itself good.

joint
English term for roast.

Joinville
French culinary term for a fish garnish consisting of truffles, mushrooms and crayfish tails
blended with crayfish sauce. The garnish is probably named after François d'Orleans, Prince of Joinville,
son of King Louis Philipps, or after a French city of the same name.

Jókai bableves
Hungarian bean and smoked pork soup flavored with paprika.

jolly boy
Colonial term for a fried corn meal biscuit or pancake.

Jonagold
Hybrid apple variety, crossing the Jonathan with the Golden Delicious. The result is an apple
streaked with red on yellow, firm and juicy, sweet-tasting yellowish-white flesh, and suitable for eating
fresh or processing. Available from October to April.

Jonquil
Flowering plant. The flowers were used to make candies and beverages.
Narcissus jonquilla.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

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Jordan almonds
Large, succulent almonds, not a specialty of Jordan. See almonds.

Josephine
Empress of France, wife of Napoleon I. Some dishes are named after her.

Josephine
Czech cheese made in the region of Silesia.

Josephshofer
Famous German vineyard on the Moselle river owned by the von Kesselstatt family.

Jossi, John
Cheese maker of Swiss descent living in of Dodge County, Wisconsin. He is credited with
making the first Brick cheese in 1877. See there.

joues de boeuf
French term for beef cheeks or jowls. Tasty, boneless parts of beef which finds their way onto
fashionable French menus. Cured beef and boiled cheeks are also used in German cooking in a meat
salad called Ochsenmaulsalat.

Juan Canary
Football shaped melon, yellow skin and firm, white flesh.

judhabh
Ancient Middle Eastern food, meat baked in a clay oven. The meat was cooked over a sweet
pudding, which collected the pan juices.

jug, jugged
Cooking method for game stew. The blood of the animal is used as a thickening agent.

jug wines
Wine of average quality sold in large containers. Many jug wines are generic wines, often using
labels which could be misleading, such as Chablis or Burgundy. The labels are referring to the style, not
to the country of origin. Sometimes referred to as bulk wines.
The term is old fashioned and many wineries no longer produce jug wines. A popular method of
packaging inexpensive wines is in boxes, equipped with a spout.

Juhfark
Hungarian white wine grape.

juice
Natural liquid found in food.

jujube
Fruit native to southeast Asia with olive green color and about the size of a hen's egg. It has a
single stone imbedded in the firm flesh, which resembles that of an unripe pear. The sweet sour taste can
sometimes have a slightly chemical or turpentine taste.
The tree is believed to be of Chinese origin, but is now grown throughout Asia, especially
Thailand and India. In Mediterranean Europe, a yellow variety known as the French jujube or Italian
jujube is also grown. Ziziphus lotus.
The dried jujube becomes very sweet and is a popular snack.
There is also a candy named Jujube on the market. It consists of gelatin and fruit flavor.
Also known as Chinese date, Jujula, and June Plum in the Caribbean.
Ziziphus jujuba.

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juke
Term for inexpensive bars in the South.

julab
Ancient Arabic word meaning rosewater. The American julep (see there) was derived from this
word, although the American drink does not contain rosewater.
Spelled gul b in Persian.

julekake
Norwegian Christmas coffee bread.

julep
Beverage. The word comes from the Arabic julab or gul b, meaning rosewater. Eventually, it
came to mean a sweet drink, flavored with aromatic herbs. The word was changed in England to "julep"
and used to refer to a sweet syrup used medicinally.
US Southerners of British ancestry began using the word to refer to their drink of Bourbon
Whiskey in sweetened water flavored with mint. In early America, mint juleps were believed to ward off
malaria.

Jules Verne
French author, 1828 - 1905. His phantastic stories have been filmed, and are also part of theme
parks. Some dishes were named after him.

Julia Child
Famous TV personality who brought French cooking into American homes. Her style was down
to earth and not pretentious. She wrote a number of highly successful cookbooks, and is the admired
Doyenne of cooking in America.

Juliénas
Prestigious vineyard area, or cru of the Beaujolais region in Burgundy, France.

julienne
French culinary term, both used as verb and noun.
The verb is to cut vegetables, meat, fruits and other food into thin strips, finer than matches. To
make cutting easier, a cutter can be used in some instances, called Mandolin.
Julienne used as noun refers to the finished product, such as Consommé Julienne.

Julienne
Russian dish of baked chicken and mushrooms in sour cream, which has nothing to do with the
French meaning.

jumble
Cookies containing jumbled (crushed) nuts.

Juneberries
The fruits of several species of wild growing shrubs found in many sections of North America
with temperate climate.
The fruits range in size from small berries to small crab apples, and from purple to black. The
edible fruits was eaten by the Indians and sustained many pioneers.
Also known as Service berries, Sugar pears, Grape pears or Sugar Plums.
Amelanchier canadensis.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Junior Mints
Chocolate candies with mint center.

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Juniper berries
Berries of the juniper tree used for seasoning in marinades and sauces, particularly those used
with game. Often used in Sauerkraut in Germany.
Juniper berries are the key flavoring ingredient in gin, and the ingredient which gave it its name.
The best berries are said to come from the southern slopes of the Alps in Italy. American berries
contain more turpentine than the European berries, an undesirable element in gin as it can give the
beverage bluish streaks.
Asian juniper berries can be eaten as fresh fruit.
Juniperus communis.

junk food
Derogatory term describing snack food with addictive taste and often high calories.

junket
Warm milk quickly curdled with rennet and eaten sweetened as dessert. It was also popular
brand of rennet custard in the 1950's, .made by Salada Company, Little Falls, New York. Its popularity
faded with the change of cooking habits, as it had to be slowly cooked to a precise pre-boil temperature,
all the while being stirred.

junsai
Japanese wild plant, also known as slippery vegetable or water shield.

Jupneh
Arabian cream cheese made with goat’s or ewe’s milk.

Jura
Mountain and wine growing district in eastern France close to the Swiss border. One vineyard,
Château Chalon makes a sherry like wine.

Jurançon/Jurançon Blanc
French wine grape grown in the Armagnac and Cognac regions used in the fabrication of the
brandy.

Jurançon
Sweet wine made in Southern France near the town Pau at the foothills of the Pyrenees
mountains.
It was the favorite wine of the French King Henri IV, whose name is connected with Petite
Marmite.

jus
French word for juice. The often used term au jus on menus means the item is served in its own
juice, such as Roast beef au Jus.

K ration
Army ration used during World War II. It could sustain a soldier in the field for one day.
See M. R. E.

Kabanos
Polish pork sausages, hard, thin and spicy.

kabayaki
Japanese grilled eel preparation of filleted fish, glazed with sweet soy, broiled and served with
rice on the side.

Kabeljau . German term for cod.

Kabinet Pudding

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 German/Austrian dessert, basically a custard pudding made with cake pieces.

Kabinett
German wine quality term for estate bottled. The term means closet, and indicates that the wine
comes from a specific vineyard and producer.

kabob
An other term for kebab. See there.

Kabucha squash
Thai orange colored squash.

Kadarka
Hungarian red wine grape variety, grown in every important Hungarian wine region. When the
weather if favorable, the grapes are left on the vines to shrivel and will produce a rare, sweet Azú wine.

Kadota fig
See figs.

Kaelder milk
Norwegian fermented milk drink. Also spelled Kälder.

kaffebord
Norwegian term for a snack of coffee and pastries.

Kaffeeklatsch
Coffee klatsch, a get-together for conversation over coffee. Klatsch is the Austrian/German word
for gossip.
See also Damenkaffee.

kafeibriki
Turkish coffee pot with long handle and wide mouth. The pot is usually made of copper. See
Turkish coffee.

kafes
Turkish term for pulverized coffee. The Greek term is kahve.

kaffir bean tree

South African tree.
Schotia latifolia.

kaffir corn
Sorghum variety. See there.
Sorghum vulgarities caffrorum.

kaffir lime
Leaves used in South East Asian cooking harvested from peapeda, trees, which are not a lime
trees, but are in the citrus family. The leaves grow in pairs, piggy-back style, with the tip of one leaf
overlapping the end of the next one below it.
The fruits have bumpy, dark green rind and concentrated aromatic oils. Most are not eaten, but
used cosmetically as a hair rinse or as an insect repellent. The rind and leaves are used as condiment.
The leaves are commonly sold dried, because they do not travel well and tend to lose their
delicate aroma and flavor in transport. They are used shredded in soups and curries.
Makrut in Thai. Citron hystrix.

kaffir melon
Another name for watermelon. See there.

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Kahlúa
Brand name for a Mexican coffee-flavored liqueur. The White Russian Cocktail consists of
Kahlúa mixed with vodka and cream.

kailan
Chinese green vegetable similar to broccoli.

kaiseki ry ri
Japanese multi-dish dinner of seasonal and other specialties, which offers a range of taste,
texture, and color contrasts, combined with the social ambiance of the dining experience.
This elegant, refined Japanese dinner, is fraught with symbolism. It has its roots in the tea
drinking ritual of the Zen Buddhist monks, when dishes were placed on altars as presentations to the
gods. The food is prepared with painstaking skill by rigorously trained chefs.
A kaiseki dinner takes hours or even days to prepare, and several hours to eat. It is usually
served to only small groups of people at a time. A large number of small portions are served, and great
consideration is given to the serving dishes, which vary for each item. All aesthetics, including
environment, are of the utmost importance and fresh flowers usually grace the dining room. There is also
an emphasis on fresh seasonal ingredients.
Interestingly one item not served is sushi, which does not appear in formal Japanese dinners.
Rice dishes in a kaiseki dinner will not be vinegary.
Kaiseki ry ri will always contain a sauced dish, a tart dish, a steamed dish, a grilled dish, a deep
fried dish, a simmered dish, a soup and pickles.

Kaiser
German word for emperor.

Kaiser roll
German/Austrian name for a roll with five cuts on top, which make it crispier. Kaiser means
emperor, and only the best quality rolls were good enough for the emperor. Kaiser rolls are available
plain and sprinkled with poppy seeded. More common on the east coast than on the west coast.
The Austrian name is Kaiser Semmel.

Kaiserschmarren
Austrian dessert specialty consisting of torn pancakes. Rich pancake batter is poured into a pan
with hot butter. When the batter starts to set, it is turned and shredded into small pieces. It is often
served with a fruit jam, or stewed fruits, especially plum.

Kaiserstuhl
German wine area in the Rhine valley.

Kajdrawi
US date variety.

Kajmak
Cream cheese made with ewes milk and popular in Serbia. The word is Turkish for cream, and
the cheese is referred to as Serbian butter.
Also spelled kajmar.

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kakavia
Greek seafood stew. The name is derived from the communal earthenware pot amidships.

kaki
Japanese persimmon. See persimmon.

Kalb
German word for veal. Veal appear frequently on German menus, although it is expensive.
POPULAR GERMAN DISHES MADE WITH VEAL:
Kalbsbraten - veal roast.
Kalbshaxe -roasted veal shank. Normally served for two.
Kalbsschnitzel -veal cutlet, either breaded or served plain (natur).
Kalbsleber - veal liver.
Kalbswurst - veal sausage, usually smoked.

kale
Green winter vegetable, a hardy member of the cabbage family and there are many varieties,
both crinkly and smooth leaved. Collard greens are closely related.
The texture and taste are strong, and kale must be boiled or braised. It will give a strong smell in
cooking.
Also known as borecole or curly kale.
Brassica oleracea, spp.

Kalte Ente
German name for a cold punch made with wine and champagne. See cold duck.

Kaltschale
German word for a cold fruit soup, sometimes thickened with tapioca. The term is also used for
chopped or diced fruits marinated with liqueur or wine.

kalua puaa
Hawaiian seasoned pig, roasted in the underground imu oven.

kamaboko
Japanese fishcake of pureed and steamed fish.

kamano lomi
Hawaiian shredded salted salmon, mixed with chopped tomatoes and onions.

kambing-kambing
Tropical fruit found on the Malayan peninsula. The fruit contains dozens of poisonous seeds.
Only the skin is eaten, in the from of a conserve, but this requires a time-consuming series of
soaking to cleans out toxins.
Sarcolobus globosus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Kamikaze
Cocktail made with vodka, triple sec or Cointreau, and lemon juice. It was created in the New
York restaurant “Les Pyrénées”, although the name is Japanese.

kamon soba
Japanese buckwheat noodles tossed with sweet mirin, soy sauce, and slivers of duck meat and
scallions.

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kamut
Ancient strain of durum wheat originally from Egypt.

kandaa kulcha
Indian bread. Also known as handkerchief bread.

kangaroo
Australian animal. The tail is used for kangaroo tail soup, or it can be braised. The meat has a
strong, gamey, venison-like taste.
Canned kangaroo tail soup was once considered a delicacy in Germany.

kanoon
Thai name for jackfruit. See there.

kanpyo
Dried gourd strings.

Kansas City
This Missouri city has the quintessential middle America reputation for good and hearty old-
fashioned cooking based on beef, ribs and foods cooked in lard, and served in large portions.
Russian Mennonites introduced hard wheat to Kansas

Kansas City fish

Slang for salt pork.

Kanten
Other word for agar-agar, a seaweed based gelatin. The term kanten is often used in the trade.
See agar-agar. See there.

kantola
Bitter gourd variety used in Chinese, Indian Sri Lankan and South East Asian cooking. They are
about the size of okra. See bitter gourds.

Kanzler
German white wine grape.

kapee
Thai shrimp paste. Pungent ingredient in many Thai dishes, available fresh or dried. It is made
by pounding decomposed salted shrimp, then sun dried or put in jars. The strong smell disappears
during the cooking process.

kapusta
Russian term for cabbage. The term also refers to a Russian, Polish, and Ukranian soup made
with pork bones and sauerkraut, and often pearl barley and sour cream.
Also known as Kapusniak.

Karab
Russian cheese, also called Eriwani. See there.

karasumi
Japanese preserved mullet roe, salted, pressed and dried.

karavida
Lobster-like shellfish from the Mediterranean.

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Kareish
Cheese from Egypt pickled in brine.

karela
See bitter gourd.

kari leaf
Indian condiment leaf.
See India food.

karpas
Part of the Passover Seder ceremony. A green vegetable is dipped in salt water, which
represents the tears shed in slavery.
Parsley or celery are commonly used.

Kartoffeln
German term for potatoes.

Karut
Cheese from Afghanistan and northwestern India. The cheese is dry and hard.

Kaschkawalj
Balkan cheese made from ewe’s milk. It is a string cheese, and resembles Caciocavallo.

kasha
Russian/Jewish term for buckwheat groats. Also spelled kascha. See buckwheat.

kashiwa mochi
Japanese round, flat dumpling filled with sweet bean paste, wrapped in oak leaf. Popular during
the Children's Day national holiday.
Kashi means oak leaf.

kashruth
Jewish dietary laws. See kosher.

Kaskavel
Cheese from the formerly German speaking region of Rumania called Siebenbürgen. The
cheese is made with ewe’s milk and is similar to Katschkawalj, a plastic cured cheese like Caciocavallo.
Also spelled kaskaval.

Kasnudeln
Austrian noodle dish. Boiled noddles blended with cottage cheese or crumbled sour milk cheese,
and heated with brown butter.

Kasseler Rippespeer
Smoked pork loin, a specialty ofthe city Kassel, Germany. It is often called Kasseler, and is
available in pork stores.

Kasseri
Greek hard grinding cheese made from ewe’s milk. The cheese is also availble as a soft cheese.

Kastanien/Edel Kastanien
German word for edible for chestnuts.

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kasu
See saké kasu.

Katenrauchwurst
German salami type smoked sausage eaten as cold cut.

Katschkawalj
Eastern European cheese made by the plastic curd method. It resembles Caciocavallo. See
there.

katsuo bushi
Japanese dried bonito flakes for stock making and garnish.

kava
Fiji Islands’ mildly narcotic drink made with the yaqona root, a pepper plant. The roots, which
looks like twigs, are pounded in a mortar and mixed with water. Often consumed with great ritual from a
coconut cup called bilo.
Watching kava made is a popular tourist attraction.
Piper methysticum.

Kaymak
Cream cheese available throughout the Balkan and the Middle East. It is made from the milk of
various animals, and can range from soft, mild and buttery to sharp and solid.
The term is also in Turkey used for milk reduced by boiling until the consistency of cream
cheese.

kebabs
Small skewers. The term is Turkish and means skewered. They can be made with different
meats, but originally they were made with lamb. Common in the Middle East.
Also known as kabob.

kedgeree
East Indian rice dish consisting of rice, lentils, fish and chopped hard boiled eggs. The dish
came to England in the 19th century. It was considered important enough to be included in Escoffier’s
book “Le Guide Culinaire”.
Also known as khichiri in Hindi, kichery.

Keemun tea
Fermented tea with large, black leaves.

Kefalotyi/kefalotiri
Greek grating cheese made from ewe's milk. The cheese is also made in Syria.

kefir
Cultured low-fat beverage made with cow’s, goat’s or sheep’s milk, and probably originally made
with camel's milk.
Kefir is related to yogurt, but made from a different micro flora. The beverage contains yeast
which gives it a unique and sour flavor. The yeast produces a little alcohol, between 1% and 2.5%, and
a light fizz.

keftedes
Generic term for Eastern European and Middle Eastern chopped meat cutlets or balls,
sometimes made with game.

Kei apple
Large, acidic fleshy south African fruit growing on a spiny, evergreen shrub. It can not be eaten
raw and is used for pickles and preserves. Aberia cuffra/caffra/dovyalis caffra.

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Kéknyelü/Keknyelu
Hungarian white wine grape.

Keller
German word for cellar.
Kellerabfüllung - estate cellar bottled. The term is no longer used.
Kellerabzug - estate bottled.
Kellereiabfüllung - the wine was bottled by a wine merchant.

Kellner
Ther German term for waiter. Kellnerin is a waitress.

Kellogg
American food company, specializing in breakfast cereals. It began in 1906 in Battle Creek,
Michigan as the Battle Creek Toasted Corn Company. In 1907, the first product, Toasted Corn Flakes,
were introduced under the brand name Kellogg's. Pep Bran Flakes followed and were promoted for their
vitamin content. In fact, Kellogg was the first to fortify cereal with vitamins.
Kellogg began the tradition of promoting cereals to children by offering toys and other premiums
in exchange for sending box tops and a small amount of money to the company. As early as the 1920's,
Kellogg introduced cereal in individual serving boxes for use in institutions such as hospitals and schools.
In 1927 Rice Krispies were introduced as the "conversational cereal" that goes "snap, crackle and pop"
when milk is added to the crisp pieces.
Admiral Byrd is said to have brought a supply of Kellogg cereals on his South Pole Expedition.
During WW II, Kellogg packaged Rice Krispies Treats, referred to as K-Rations, for the servicemen
overseas. In 1969, Kellog cereals were aboard the Apollo 11 flight to the moon.
Kellogg Frosted Flakes, a pre-sweetened cereal was introduced in 1953, Pop-Tarts in 1964,
Product 19, a fortified cereal in the 1960's and Nutri-Grain, Crispix, and Raisin Squares in the 1980's

kelp
Generic name for brown edible seaweed. See there.
Also known as kombu, konbu, laminaria.
Laminariaceae.

kemiri nuts
Oily nuts with hard shells from the candleberry tree. They are usually ground to a fine paste and
often used in South East Asian dishes. Mildly toxic when raw, but safe when cooked.
Also known as candle nuts, lumbang and kukui.
Moluccana.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Kenduri
Malaysian Thanksgiving dinner.

Kent Island oyster

Oyster harvested off Kent Island in the Chesapeake Bay. Medium size with an oval shell, plump
body and clean flavor.

kentjur
Indonesian root spice

Kenyan coffee
Arabica type coffee of high quality cultivated in the mountains of Kenya/East Africa.

kepayang
See buah keluak.

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Kerner
German white wine grape cultivated since 1969, a crossing of Trollinger (a red wine grape) and
Riesling. The grape is now planted extensively.

Kernhem
Dutch cheese resembling Port Salute.

keropak
South East Asian flat breads made with tapioca flour and flavored with spices or dried shrimp.
They are grilled or fried.
Also known as krupuk.

Kerr, Graham
TV personality and chef, author of cook books. He was known as “Galloping Gourmet”.

kesong puti
Philippine cream cheese made with buffalo milk.

Kesselstatt, Reichsgraf von

Famous German vintner family with vineyards in Moselle, Saar and Ruwer. Josephshofer in the
village Graach is one of their best known vineyards.

ketchup
Alternate, and more original spelling of catsup, probably derived from the Chinese ke-tsiap. See
catchup.

kettle-style chips
Potato chips fried in small batches. The name implies that they are more “home made” than
other potato chips.

Keuka Lake
Important lake in the New York Finger lakes region. The town Hammondsport is a major wine
trading center.

Kewane
Japanese green tea of excellent quality.

kewra
Asian flowering plant, the flowers are used for a flavoring essence in India.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Key lime
Citrus fruit originally from Asia, but transferred to the Caribbean and Mexico centuries ago.
Sometimes also called by their other growing areas such as Bahamas Limes, West Indian Limes and
Mexican Limes.
The Key West limes were first planted in the Florida Keys by Dr. Henry Perrine in 1883. This tiny
lime is not much bigger than a golf ball, so small that it takes about 250 of them to make a gallon of
juice. The fruit is yellow, thin-skinned, full-flavored but less sour than the more common Persian or
Tahitian limes.
The trees require little care and little rain, and can reach a height of 30 feet. Nevertheless, the
commercial crops were wiped out by disease and hurricanes in the early 1920's. Now the tree is
cultivated only in small batches by small growers. The fruits are available mostly in the summer and
somewhat less during the rest of the year. They are best fresh, because the thin skin makes them short-
lived after picking. The juice of Mexican, Bahamian, and Caribbean grown yellow limes is sold in bottles
by Nellie & Joe's in Key West.
Cayo Verde liqueur is made from key limes.

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 Citrus aurantifolia.

Key West food

City at the end of a chain of low lying-islands extending from the southwestern tip of Florida.
The most famous foods are conch (see there) and Key West lime pie.
The local cooking is referred to as Conch cooking, and the locals call themselves Conchs.

Key West Lime Pie

Creamy, smooth custard pie made with ½ cup key lime juice mixed with four egg yolks, and a
14-oz. can of sweetened condensed milk, poured into a pre-baked pie crust, often a Graham cracker
crust and baked. It is customarily topped with meringue.
In the Florida Keys, where the special limes grow, the weather is too hot for raising cows, and
before the days of refrigeration Borden's canned condensed milk was commonly used.
The genuine Key West limes are scares and seldom commercially available. Most recipes use
Persian lime juice, artificial green coloring, gelatin or cornstarch thickeners, grated lime rind, and
whipped cream in place of the meringue crust. The genuine Key West Lime Pie is yellow, not green.

khaman
Indian specialty of the western state of Gujarat. A steamed cake flecked with mustard seeds.

khao
Thai word for rice.

khao pad
Thai, fried rice.

khat
Mildly narcotic leaves of a shrub widely cultivated in Yemen and in Asian countries. The leaves
are chewed while still green and fresh and are a stimulant.
Also known as kat.
Catha edulis.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Khindogny
Red wine grape variety widely planted in Azerbaijan.

kholodetz
Russian calves' foot jelly.

kibba/kibbe
Middle Eastern lamb meat balls made with bulgur (cracked wheat) often served sprinkled with
pomegranate seeds. The national dish of Lebanon and Syria. They are also made without meat.
Also known as kibbee, kibby, kibbeh.

kibutu
Alcoholic drink made in Central Africa from corn and sorghum.

kickshaw
Old term for a small fancy food dish to choose from.

kid
Young goat.
kid - glove orange
Another name for tangerine. See there.

kidney beans

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 Kidney shaped beans, often reddish. Red kidney beans are referred to as Jamaican Red Peas in
Jamaica.
Kidney beans are an important staple in Hispanic cooking, especially in Mexico. They are called
frijoles in Spanish. Frijoles refritos are boiled mashed beans, reheated with lard or oil.
Wax beans are actually an immature form of kidney beans.

kidneys
Innards no longer popular in American cooking, but in other cultures kidneys are still considered
a delicacy. Lamb kidneys are often served grilled and should be cooked medium rare. Since they are
rather lean, grilled kidneys are often served with crisp bacon. Veal kidneys can be found on menus in
French restaurants. They can be roasted whole, again medium rare, and served with a number of
sauces. Delicate are veal kidneys cut in slices, quickly sauteed on both sides, and served with a rich
cream and brandy sauce.
Pork kidneys, sliced thin and quickly sauteed are still popular In Austria. Beef kidneys tend to be
though. They are most likely found braised as ingredient in Beef and Kidney Pie, a British specialty.
It is said that Catherine de Médici had a special fondness for kidneys.

Kiefer Peter, 1812 - 1890.

Botanist, a pear variety is named after him. See pears.

kigelia
African sausage tree.

kiekefretters
Nickname for Brussels residents because they eat so much chicken. Literally translated chicken
eaters.

Kielbasa
Polish sausage, originally made with pork, but also made with beef and a low fat version with
turkey. The sausage is smoked and pre-cooked, but is meant to be heated and served hot with cabbage
or potatoes.
Also called kolbasi/kolbassy or with the Russian word Kolbasa.
Also known as Polish sausage.

Kiev
Capital of the Republic Ukraine. The name of the city has found its way on classical menus with
a chicken dish Chicken Kiev. See there.

kilkis
See sprats.

kilo/kilogram
Metric weight unit. One kilogram is divided into 10 dekagram or into 1000 grams. See
weights and measures.

kimchi/kimch'i
Aromatic, often very spicy Korean pickle. It is the national dish and staple of Korean cuisine,
and is eaten at most meals. Major ingredient are Chinese cabbage pickled and fermented in brine, chili
peppers, red peppers, white radishes, cucumbers, bean sprouts, garlic, and ginger.
There are many version, including the fiery kakutoki kimchi from central Korea and a milder
white version paek kimchi.
Each autumn are annual kimjang, or kimchi-making festivals. There is a kimchi museum in
Seoul, Korea.

Kimmel
Jewish/Jiddish word for caraway seeds, based on the German word Kümmel.

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kin-kan
An other name for kumquats. See there.

kinema
Nepalese preparation of fermented soybeans, popular in eastern Nepal, similar to the Japanese
natto. See there.

king
Citrus fruit, a variety of the Clementine. See there.

king
Thai name for common ginger.

king cake
Ring shaped yeast cake, served during Mardi Gras. It has its roots in medieval Europe at the
time of the Epiphany, when the three kings came to worship the infant Jesus. Baked inside is a charm
token, customarily a bean, but now sometimes a tiny plastic baby symbolizing the Christ child or a penny.
King cake is served during Mardi Gras parties in Louisiana, and the person who gets the piece
of cake with the charm in it must give the next person. The cake is topped with granulated sugar in three
colors, purple to symbolize justice, green to symbolize faith, and gold to symbolize power.

King crab
Very large crabs harvested in the arctic waters of Alaska and the Bearing Seas.
They are boiled and frozen on the boats in a number of grades and packages. The whole crabs are sold
commercially as center pieces for buffets, the legs are sold, sorted by size and are used in seafood
restaurants where the customers pick out the meat.
Crab meat is graded by the proportion of whole leg pieces versus shredded meat in a package.
This is important consideration when buying crab meat because it greatly influences quality and price.
See Alaskan crabs.

King David
Apple variety.
King David is also a famous hotel in Jerusalem.

king of fruits
Old name for pineapple, because it has a crown of leaves and rich taste.

king prawns
Term for large shrimp.

King salmon
Wild salmon caught in the Copper River, Alaska. The commercial season lasts only for about
five weeks in May and June, when the fish are about to head up-river to spawn. This wild salmon and is
especially high in oil and fat.

kingfish
Term used for many different fish varieties in the drum family.

477
King mackerel
Ocean game and food fish. It is the most consistently used for food fish in the Spanish Mackerel
family, larger than the mackerel, and less oily. The fish is commonly harvested in the in the Atlantic and
the Caribbean.
Also known as King Mackerel.
Somberomonus cavalla.

kinnow
Citrus fruit, similar to mandarin orange, developed in California in 1915.

Kipferl
Austrian/German word for croissant.

kipper
Herring salted and smoked over a slow oak fire until golden brown. If they are very dark, they
may have been artificially colored or over-smoked. The fish is basically cooked, and needs only heating.
Kippers are served grilled with eggs for breakfast in England. Also called Scottish herring.
Kippered is the hot smoking process when applied to seafood.

Kir
Refreshing wine drink consisting of white wine and crème de cassis (black currant liqueur). It
originated in Burgundy. The classic recipe uses Aligoté wine. It is named for the late catholic priest Félix
Kir, who was the mayor of Dijon, the principal city of Burgundy.

Kir Royale
Refreshing drink made with sparkling wine and a dash of crème de cassis (black currant liqueur,
and sometimes with a dash of Framboise to give it a more pronounced taste, smell and alcohol content.

Kirmess
Dutch name for country fair usually connected with a church holiday.
Also known as kermess.

Kirsch/Kirschwasser
German name for a clear, dry fruit brandy made with cherries. The best are made in
Switzerland, the Black Forest region of Germany and in Alsace, France. The brandy is called by its
German name Kirschwasser, but the word is often shortened just to Kirsch.
Kirsche is the German word for cherry.

Kirschen
The German word for cherries. Weichsel or Morellen are German for sour cherry variety.

Kirwan, Château
Famous Bordeaux vineyard in the Cantenac-Margaux district.

Kitchiner, Dr.
London physician who wrote a number of guide books including The Cook’s Oracle in 1817, and
later The Housekeeper’s Oracle.

kishk
Middle eastern yoghurt and bulgur mix seasoned with salt, anise seeds, za’atar and garlic.

Kishka
Polish term for sausage.

478
kissa/kissaten
Japanese restaurants. There are several different types catering to specific customers such as:
English-speaking kissaten - where people go to practice English. It is forbidden to speak
anything but English. They are often located near universities.
European-style kissaten - Old European style decor.
Meiyoku kissaten - Feature recorded or taped music, or sometimes live jazz.
Trendy kissaten - Where people go to see and be seen.

kissel
Russian cold pudding, a puree of berries, thickened with potato starch.

Kissinger Wasser
German naturally carbonated mineral water from a Bavarian spa with the same name.

kissing crust
Romantic name for the part of crust it has touched an other loaf during baking.

Kitchener, Dr.
English physician and author who wrote the cookbook Apius Redivivus, published in 1817.

Kiwano™

Fruit, a member of the gourd family, christened kiwano in New Zealand. Brilliant yellow-orange
on the outside when ripe, with a bright lime-green jelly-like pulp on the inside, and numerous edible
seeds.
The fruits imported from New Zealand are much smaller, 4 to 6 inches long.
Known as bai gaprow in Thailand.
Also known as African horned melon, African horned cucumber or jelly melon.
Cucumis metuliferus.

Picture courtesy of Melissa's Inc. (800) 588 1281

kiwi
Egg-shaped fruit with a thin, light-brown, fuzzy skin. The fruit inside, however is a striking vivid
green with tiny black edible seeds. Its taste is sweet with overtones of citrus, pineapple and strawberry.
The fruit is an excellent source of nutrients with almost twice the amount of vitamin C as an
orange, and also niacin, potassium and crude fiber.
The fruit originated in China. It grows prolifically on vines and is widely grown in New
Zealand. New Zealanders changed the name from Chines Gooseberry to kiwi after their
national bird to avoid disapproval. Frieda Caplan helped launch it in the US. California grows much
of the American supply.
Kiwi is excellent in a fruit salad, as a sherbet, or as a decoration and taste contrast on cakes and
chicken and fish dishes.
See also Bower actinidia.
Actinidia sinensis.

kiwiberries
Grape size baby kiwi with smooth skin. Some varieties are red inside rather than green.

Kjarsgaard
Danish cheese made from cow’s milk.

Klimt Torte

479
 Viennese cake specialty of the Hilton Wien Hotel, named for the painter Gustav Klimt, whose
artistic style is reflected by the hotel's decor.

klodnik
Russian/Polish cold beet soup.

Klops
German word for meatballs, normally poached, but also baked known as Bratklopse.

Kloster
German term for monastery. Monasteries were important in research and development of
food and wine during the Middle Ages and the name Kloster appears on many wine, cordial and cheese
labels.
Kloster Likör is a brand name for a cordial.
Kloster Eberbach is an ancient monastery in the Rheingau with a long and honorable history of
wine cultivation and trade. It is now owned by the German government and houses a wine academy
and a wine museum.

Kloster
German soft ripened smelly cheese, called Klosterkäse in German.

kluay
Thai generic name for banana. There are approximately 28 varieties of banana cultivated in
Thailand. Banana leaves are used to wrap food, and to serve food on. There are banana leaf
restaurants.

kluay buat che

Thai dessert of banana boiled in coconut milk and flavored with sugar and a pinch of salt,
sprinkled with mung beans.

kluay chap
Thai banana snack, made by frying and seasoning the fruit with sugar and salt.

kluay khaek
Thai. A street snack. Banana fritters.

kluay ping
Thai grilled banana soaked in syrup.

Knäckebröd
Scandinavian term for hardtack (see there), often made with whole wheat or rye flour.

Knackwurst
German sausage, heated in water and eaten hot. The word "knack" means crisp or crackle, and
a well made sausage should "knack" when bitten into. The word is sometimes used anglicized and
spelled Knockwurst.

Knaidlach
Yiddish/Jewish generic term for dumplings. They are often made with matzo meal or with
potatoes.

480
knedliky
Czech term for dumplings.

Knipperlé
French white wine grape grown in Alsace.

knish
Jewish pastry filled with mashed potatoes, boiled grains, cheese or chopped liver. The word is
Yiddish and is of Polish origin. Knish is a popular snack with the traditional Jewish population of New
York City.

Knoblauch
German term for garlic. Knoblauchwurst is a German sausage eaten boiled or broiled.

Knockwurst
German smoked sausage, better known in German speaking countries as Knackwurst. The
name comes from the German word knacken, which means crunchy.
See Knackwurst.

Knödel
Austrian/German word for dumpling.

knuckle
Ankle joint of pigs. Knuckles have a high gelatin content, and require lenghty slow cooking.
Cured pigs knuckles and sauerkraut was once considered a typically German dish in German/American
restaurants. Also known as pork shoulder or ham hocks.
Meat Buyers Guide # 417 Pork shoulder hooks.
Meat Buyers Guide # 417A Pork ham hocks.

knuckle sandwich
Slang for a punch in the mouth.

Kobe beef
Famous and very expensive Japanese beef, named for the city of the same name. The cattle
breed is actually wagyu. The cattle is raised near the coastal city of Kobe, but also throughout Japan.
Breeding techniques result in cattle which is richly marbled with fat, fork tender, and very
flavorful. The animals are fed soybean meal, rice, grains, and beer. The yeast in the beer is considered
to break down the muscle tissue and stimulate the animals' appetites. They are massaged daily with
straw swatches to distribute the fat evenly.
There are five grades ranging from the leanest which is similar in fat content to American prime
steaks to the most fatty and costly which has 30% to 40% more fat than American prime beef.

Koch
German term for cook. Köchin is a female cook.

Königsbach/Koenigsbach
German wine town in the Palatinate.

koftes
Turkish and Middle Eastern meat balls. Ground meat, often lamb, is molded in a sausage-like
shape and roasted on a skewer. So popular it is also sold as a common street food.
Also known as kofta.

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Kohlrabi
Picture courtesy of Melissa's Inc. (800) 588 1281
Vegetable in the cabbage family. The root expands above the ground and becomes a bulb. Only the
bulb, and some fine inner leaves are edible. Purple and green varieties of kohlrabi are available. In the
US the green variety is better known.
The kohlrabi bulb should not be larger than 2" (50 mm) across, because the larger bulbs can be
woody.
Also called Cabbage Turnip.
Brassica oleracea.

Kola nuts
Fruits/nuts of a tropical tree native to Africa and now cultivated in South America and the
Caribbean. The nuts contain twice the amount of caffeine as coffee by weight. They are used for
beverages and tonics,
Also known as Sudan coffee.
Cola nitida.

kolaches
Czech term for soft, round buns filled with jam.
Also known as kolachky.

kolbasa
Polish pork sausage, an other term for kielbasa.

kombu/konbu
Brown seaweed sold in dried flat sheets. It is most commonly used in Japanese cooking as a
flavoring in dashi, a light broth.
See seaweed.

Kombucha
Fermented tea and herb beverage originally from China.

Konditorei
German term for pastry shop. Some Konditorei provide only take out service and offer a wide
variety of cakes and pastries. In others, table service is also available and offer along with pastries
various coffee specialties, mineral water and a limited selection of alcoholic beverages.
It was a popular past time to while away a Sunday afternoon at the Cafe Konditorei. Some even
had live music.

Königsberger Klopse
German meat ball dishes consisting of poached meatballs in a white caper sauce. The meatballs
are often made with pork, beef and veal. Named after the Prussian, now Russian city Kaliningrad
(Königsberg).

kool
Dutch word for cabbage. The word cole slaw originated from this word. Koolsla is the original
Dutch word.

Kopanisti
Greek blue mold cheese with peppery flavor.

Koppen

482
 Czech cheese made in Silesia and the Sudeten, the German speaking part of the Czech
Republic. The word is German and means hills. The cheese is made with goat’s milk, and has a sharp
flavor. It is also known as Bauden.

Korbel
Famous wine estate in California located on the Russian River valley. The winery is famous for
sparkling wines.

Korea food
Asian country on a peninsular between Japan and China. The food is influenced by both
countries and relies on rice as basic staple. The best known condiment is kimchi. See there.
Since the 17th century red chili pepper has been used. Other flavorings include garlic, ginger,
ginseng, green onions, soy, sesame oil and seeds, and sugar.
Seafood is popular and includes abalone, conch, crabs, mussels, oysters, and shrimp and fish
such as corvina, croaker, mackerel, pollack (pollock), red snapper. Seaweed and bottled sauces, many
based on soy and others on fish are major ingredients.
SPECIALTIES INCLUDE:
kimchi - (see there)
bimbimbap - a crock pot of spicy vegetables, beef and rice and egg.
bulgogi - marinated beef, grilled over charcoal.
jaep cahe bokum - vegetables with vermicelli.
kalbin - sauteed beef ribs.
nengmyon - chilled broth with noodles, beef, egg and white radish.
pajeon - leek and egg pancake.
pulgogi - marinated, barbecued beef.
soon dae - beef, pork, and blood sausage which contains fine noodles, bean sprouts, and bean
curd.
saewoo bulgogi - barbecued prawns.
Breakfast is traditionally the largest and most important meal of the day.
South Korean food is especially salty and spicy. Dried salted tiny shrimp and anchovies are used
in many dishes.
Beverages are tea-like barley water, tea and beer.

koreak
Center Asian salad made with vegetables and a spicy dressing.

kosher
Jewish dietary rules, going back to Leviticus and other writers of the Old Testament. The rules
are rather complicated and stipulate what kind of animals can be eaten, how they are slaughtered, how
long the meat can be stored, the parts of an animal that can be used, and how these parts are
prepared, and what they can be served with.
For a commercial establishment to be kosher it must be under the supervision of a rabbi and/or
meshisgia, who will guarantee that all rules are followed. In households, family tradition and rabbinical
advise are used to interpret the complicated finer rules of kosher law.
THE BASIC RULES, ALSO CALLED KASHRUTH:
Only animals with cloven hoofs and chew their cuds are permitted, such ruminants as sheep,
goats, and cattle.
The animal must be slaughtered with a swift cut with a very sharp knife, and bleed completely.
The slaughter must be done by a trained and certified shoshet.
The meat must be eaten fresh.
Only the for-quarters can be used.
To remove additional blood, the meat must be kashered by salting and soaking. All veins must
be removed.
The meat must be cooked well done.
Meat and dairy products of any kind can never be served at the same meal, or cooked in the
same pots, or touch any utensils used by one or the other.

483
 Pots, pans, kitchen utensils, plates and flatware must be separate for meat and for dairy food.
Glass is considered parve, (neutral) and can be used anytime.
Food that is neither meat or dairy is called parve (or pareve), and can be served any time with
meat or with dairy products.
Parve items are vegetables, fruits, salads, cereal, eggs, sugar and spices. Packaged
food must be manufactured under rabbinical supervision and carry the seal of approval.
Only fish with scales are permitted, any kind of shellfish is not permissible. Permitted fish is
considered parve and can be served with meat or with dairy dishes.
No fires are allowed on Sabbat, from Friday after sundown until Saturday after sundown.
Consequently there is no cooking allowed.
Special rules are established for the high holidays.
FOOD SERVICE REGULATIONS:
For a non kosher establishment to serve kosher food it must be done under rabbinical
supervision. Usually a caterer is engaged who will provide all food except parve items.
All equipment must be kosherized by washing with 180 degree water. To kosherize stoves, the
surface must be cleaned with a torch to burn away any non kosher residues.
The caterer must bring his own pots and pans, knives, cutting boards and any other utensils that
come in contact with food. Tables must be covered with paper or foil.
Special pattern china for meat or for dairy dishes are often supplied.
Kosher wine must be made by observant Jews. Kosher wine used to be very sweet, and was
made from Concord grapes. Tastes have changed and kosher wine is available in many varieties and
made in many countries.
Glatt Kosher means dietary laws formulated for the high holidays. In order to qualify as Glatt
Kosher, the strictest dietary rules must be applied.
The interpretation of kosher rules can vary by location, availability and customs. There are
Rabbinical Boards who certify that food is kosher and can carry a seal of approval.
Grasshoppers are considered kosher and mentioned in the Bible a number of times.

Kosher cheese
Cheese to be approved as kosher must be made without rennet, which is an animal coagulant.

kosher fish
Kosher fish must have fins and scales. The scales need not cover the and entire body, and must
be able to be scraped off without injuring the flesh.
The roe of non kosher fish is not permitted. Sturgeon caviar is non kosher, salmon caviar is
providing it is certified.
All frozen fish fillets must be Kashruth certified because they could have come from a non-
kosher fish.
Smoked fish must be Kashruth certified because it could have been pickled and smoked
together with non-kosher fish.
Pickled fish, such as herring must be Kashruth certified. Although the fish is kosher the pickling
ingredients such as spices and vinegar could have been non-kosher.
Herring is sour cream and chopped herring must be Kashruth certified to make sure all
ingredients are kosher.
NON KOSHER FISH:
Billfish - such as marlin and sailfish
Catfish - including bullheads
Cutlassfish - including scabbards
Eel - all kind
Garfish
Goosefish or anglers
Lampreys
Lumpsuckers
Ocean and eelpout
Puffers - including blowfish and seas squab
Sculpins
Sharks and rays

484
 Snake mackerel
Sturgeons - including caviar
Swordfish
Triggerfish
Wolffishes.
All mollusks are non kosher.
KOSHER FISH:
Bass
Carp
Flounder
Herring
Sable
Salmon
Sole
Trout
This list is not complete but provides a general guideline. I case of doubt rabbinical advise is
necessary.

kosher ice cream and sherbets

These products must be Kashruth endorsed because they could contain non- kosher emulsifiers
and flavoring.

koshering process, meat

The animal must be killed with a swift stroke of a knife by a licenced shoshet. The animal is let
to bleed completely.
Eating blood is forbidden and arteries and veins, as well as organs containing blood must be
opened.
Meat must be washed in tap water, sprinkled with salt and broiled until well done. The meat
should be placed on a rack or grid directly over a flame. The pan drippings are non kosher.
After the meat is at least half broiled it should be rinsed again and then finished cooking until
fully cooked.
Salting meat extracts blood. Salting must be done within 72 hours of slaughter. Kosher salt
must be used and the meat completely covered with salt, placed on a drain board for one hour and then
washed in running water.

koshering process, utensils

Vessels made of metal or glass used in food preparation must be immersed in a Mikvah bath
before initial use. Rabbinical guidance is necessary.
Earthenware, wood, rubber and plastic items do not require this.
Vessels can be immersed in the ocean, river or well, but not in flowing rain water.
Also known as “T’vilas Kaylim”.

kosher style
Term used by food processors and caterers to indicate that the products resemble kosher foods.
The term is misleading, because they are manufactured without rabbinical supervision and
therefore not kosher.
Food often labeled kosher style are pickles and meat products. Caterer use the term when they
serve meals without shellfish and pork products.

kosher wine
Wine and wine products must be handled by an observant Jew only and require Kashruth
supervision and certification. Distilled products such as brandies must be produced from kosher wine or
mash.

Kossuth cake
Individual sponge cakes filled with whipped cream. Named for the Hungarian revolutionary
leader Louis Kossuth (1802 - 1894). The cake is an American invention.

485
koulibiac
See coulibiac.

koulourakia
Greek. Crusty bread rings covered with sesame seeds. A popular street snack.

Kovi, Paul
Restaurateur, former part owner and director of the Four Seasons Restaurant in Manhattan.
Paul Kovi was an Hungarian emigrant, who arrived in New York in 1950 after a career as professional
soccer player and restaurant manager in Rome, Italy. He attended New York City Community College,
and worked in The Waldorf-Astoria Hotel after graduation. He moved on to the banquet department at
the Sherry Netherland Hotel in Manhattan, and joined Restaurant Associates, a managment company.
In 1966, he and his colleague Tom Margittai were able to purchase both the Four Seasons and
the Forum of the Twelve Caesars restaurant from Restaurant Associates when both operations were
loosing money. They closed the Forum and were able to bring the Four Seasons back to its glory. Paul
Kovi did in 1998.

Krabben
German term for crabs.

krachai
Thai ginger, a rhizome related to ginger, but milder and different in flavor than common ginger.

krafi
Italian pasta specialty of Trieste, ravioli filled with ricotta and golden raisins, and served with
tomato sauce.

Krakowska
Polish smoked ham sausage.
Also known as krakiewska/krakiwska

kransekake
Norwegian almond ring cake.

Krapfen
Austrian/ German generic word for doughnuts. There are many regional variations based
on size, type of batter and dough. However, all “Krapfen” are deep fried.

krapi or krofi
Slovenian sweet raised doughnuts.

Kraut
German word for cabbage. Since the German used to eat much cabbage, it became a slang
word for Germans

krayana kobasy.
Polish. Smoked, hand-cut pork sausage.

Kreatin
Energy booster occuring naturally in food but also produced synthetically and used by athlets.

Kremeschnitte
German name for a pastry known as Napoleon in the US. The pastry is made of puff pastry
layers filled with pastry cream. A number of different versions exist.

kreplach

486
 Jewish small noodle dough turnovers filled with meats or with cheese, resembling ravioli.
Meat filled kreplach is often served in clear soup.

Kreuznach
Small wine town in the Nahe region of Germany.

kriek/kriek-lambic
Belgian dark lambic beer brewed with macerated wild cherries, giving it a ruby color and fruity
flavor. The taste is half way between beer ans wine with a slightly sour flavor. One brand of kriek made
with raspberries is Ros de Gambrinus. Genuine kriek is made by spontaneous fermentation with wild
yeasts.

kringle
Danish pretzel or ring-shaped pastry which consists of yeast dough layers filled with almond
paste, nuts, fruit, or pastry cream and topped with sugar glaze. The dough is layered by spreading it with
butter or shortening and folding it over several times. It is basically a Danish Pastry dough.
The pastry is very sweet and is eaten as dessert, but also at coffee breaks.
Most kringle bakers identify their shops with a pretzel sign.
In the mid-1900's the shape of kringles was changed to a large, flat oval ring like a giant letter
"O". Typically the pastry measures 14" X 10". The shape was changed to an oval to make it easier to
portion the cake. The oval does away with the doughy section at the pretzel twist.
Kringle is the Danish word for pretzel.

Krispy Kreme
Doughnut filled with pastry cream.
Krispy Kreme Doughnut Corporation is the company selling baking powder batter doughnuts
made by a machine called “Ring King. The batter recipe and name originated with a Frenchman Joseph
LeBeau, who sold both to Ishmael Armstrong, a shopkeeper in Paducah, Kentucky. He hired in the
1930's his nephew Vernon Rudolph to sell doughnuts from door to door.
Eventually, a doughnut store was opened in Winston-Salem, North Carolina, and Rudolph used a
doughnut machine, placed where the public could see it. The fascinating machine was fun to watch, and
the smell of freshly baked doughnuts attracted business. A neon sign announced “Hot Doughnuts Now” .
Crisp Kreme doughnuts were always sold retail and wholesale from the same stores. Crisp
Kreme doughnuts have a faithful following in the South, and the company is expanding, although the
large competitor “Dunkin’ Donuts” is much bigger.

Kroatzenbeer liqueur
German blackberry cordial. Kroatzenbeer is an old German name for blackberry.

Kröv
German wine town on the Moselle river. It produces a white wine under the name “Köver
Nacktarsch”, literally translated naked ass, and the wine label shows a little boy being spanked.

Krug
German term for pitcher. It sometimes shows up in tavern names, such as Stadtkrug.

Krug, Charles
Famous, and probably oldest vineyard in the Napa valley, California. The winery was
constructed in 1861.

487
Krutt
Cheese from the Asiatic steppes. The cheese is in the shape of small balls, and sun dried.

kuali
The Malaysian/Singaporean term for a wok.

kuchi-kawari
Japanese Zen dish. Literally translated a change of flavors. A vegetable dish which varies
according to the season.

kudzu
Edible roots of the kudzu plant, a vine native to Asia. The roots are used as thickener in oriental
desserts. Available as powder. Opalescent noodles are made from its root. They are also called kudzu
named after a Japanese village.
Kudzu kiri is a Japanese dessert consisting of ice cold kudzu noodles served with brown sugar
syrup.
Fun got in Chinese.
Pueraria thunbergiana/ pueraria lobata.

Kuemmel, also spelled Kümmel

Generic name for inexpensive sweet brandy flavored with caraway seeds, popular in Germany.
Kümmel is the German word for caraway seeds.

kugel
Jewish term for pudding, often made with potatoes or crushed matzos, traditionally served on Sabbath.
Kugel can also be sweet, made with noodles and raisins.

Kugelhupf
German/Austrian yeast or batter cake baked in a fluted, tubular mold. The same cake is called
Kougelhof in Alsace, and Gugelhupf in Vienna.

Kühbacher (Kuhbacher)
German cheese, made in Bavaria. The cheese is soft ripened.

kulibiaka
Other spelling for coulibiac. See there.

Kulitsch
Russian Easter yeast bread, decorated with almonds and raisins, baked in the shape of an Orthodox
priest’s hat.
Also known as kulich.

Kumamoto
Oyster harvested off the coast of Washington State and in the Humboldt Bay of Northern
California. The oyster is larger than the Olympia oyster, and has a creamy plump flesh with a mild fruity
flavor.

Kumbacher
German soft ripened cheese.

kumbucha
Asian fungus grown in sugary tea. The liquid is consumed chilled and is assumed to have therapeutical
value.
The culture is available from Laurel Farms, 13470 Washington Boulevard, Venice, CA 90292, (310) 289
4372.

Kumin, Albert

488
Foremost pastry chef who developed many of the desserts still made at The Four Seasons and Windows
on the World restaurants in New York City, notably the chocolate velvet cake, forerunner of all no-flower
chocolate cakes. Albert Kumin is Swiss, born in 1922, and he apprenticed in a pastry shop at 14 years
of age. After apprenticeship, he worked in Swiss hotels until after the war. In 1948, he came to Montreal,
where he worked with Henry Haller, who became eventually the Executive Chef at the White House.
Albert met his future wife Eva Bold in Canada, and came to work for Restaurant Associates Four
Seasons Restaurant in New York City in 1962.
After 6 years teaching at the Culinary Institute of America, he returned to Restaurant Associates for the
opening of the restaurants in the World Trade Center complex, including the Windows on the World. He
later started the baking and pastry operations at Epcot Center in Disney World.
He is also the first pastry chef to receive the coveted grand prize of the Société Culinaire
Philanthropique, a prize that has been awarded annually since 1869. He is a master at the most delicate
dessert showpieces, as well as, breads and rolls.
Kumin family has a chocolate business in Vermont.

Kuminost
Scandinavian cheese flavored with cumin and caraway seeds.

kumiss
Ancient Russian/Asian effervescent fermented beverage made from mare’s or camel’s milk, similar to
laban. It is made by double fermentation, first as lactic acid and then alcohol.
The drink originated in Asia with the Tartars, and has a low alcohol content.
Also known as kumys.

Kümmel Käse
Caraway flavord cheese.

Kümmel
German term for caraway seeds. The spice is a popular flavoring in German cooking, especially in the
area around Frankfurt.
Kümmel is also the generic name of a cheap sweet brandy.

Kummelweck
Salt-encrusted hard roll with caraway seeds. See also Buffalo Beef on Weck.

kumquat
Small, orange type fruit. It actually tastes and smells like an orange, though it is of a different botanical
species. It is the only member of the citrus family whose skin is as edible as its flesh. Although the fruit is
tiny, the tree itself is quite large, and is one of the largest citrus trees.
The fruits are seldom eaten raw. They are used as decoration, or as candied fruits or in syrup.
Kumquats, dates, and lotus seeds are often served during Chinese celebrations, such as Chinese New
Year to symbolize plenty.
Nagami is a Japanese kumquat. Fortunella margarita.
Also known as cumquat. Fortunella, spp.

Kumquats and Limquats

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kushiyaki
Japanese skewered, grilled vegetables or meats.

kvass

Russian fermented beverage made with rye flour and malt, and flavored with mint. The beverage is
refreshing, and the alcohol content is low. It is served very cold.
Polish kwas is fermented beet juice.
Also known as kvas, kwass.

kwak
Belgium beer, also the beer glass it is served in. It is tall and has a rounded bottom. Basically it is the
same as the yard beer glass. It comes with a wooden stand to keep it upright.

kyringa
Alcoholic sour milk beverage from central Asia.

la cuit
New Orleans term for dark caramel sugar. It was originally used for concentrated maple syrup.

La Romanée
This Burgundy vineyard is one of the world's most unique. It is a monopole, meaning it is owned by only
one family, in this case a priest, Abbé Juste Liger-Belair, born in 1904, who remained actively involved
until late in his years. It is also a Grands Crus, meaning it is top-class. Only two acres in size, it is the
smallest vineyard with an Appellation Controllée in France. Its production in a typical year is only 250
cases.
The wines personifies the proverbial "iron fist in a velvet glove", being hard and tight in its youth and
taking decades to reach its full potential.

La Tâche
Famous Burgundian vineyard producing one of the best red wines.

La vache qui rit™

Trademark of a French processed cheese.

La Varenne
Famous French cooking school, named for Francoise-Pierre de la Varenne, who lived during the reign of
Louis XIV ; author of the innovative new French cookbook, Le Cuisinier François, which was published in
1651 and had to 30 editions. This was also the first cookbook of any note since Taillevent's book Le
Viandier, published three centuries earlier. La Varenne was in the employ of Marquis d'Uxelles, whose
name was given to a minced mushroom mixture still appearing on menus.

laban
Middle East yogurt drink. Lassi is the Indian version.

Labfrischkäse
German name for fresh cottage cheese made with little rennet.

lablab beans
Multicolored beans with hard shells originally from India. The dried beans are popular throughout the
Middle East, and especially in Egypt. They are poisonous raw.
Also known as hyacinth beans.
Dolichos lablab.

Labneh
Sour milk cheese popular in Syria. The term is also used for a strained yoghurt drink.

490
Labrador tea
Evergreen shrub, growing wild in northern states and in Canada. The leaves are slightly narcotic and are
used to make a mellow tasting tea.
Ledum groenlandicum.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Labrusca
Native American wine grape cultivated in New York State. The widely cultivated Concord grapes are in
the Labrusca family. It is used mostly for jelly and grape juice.

Labskaus
German sailor stew consisting of mashed potatoes and corned beef or dried fish. The English spelling is
lobscouse.

Lachs
German word for salmon.

Lachschinken
German name for a very delicate cold-smoked boneless pork loin, wrapped in fatback. It should be
served sliced very thin. It is pink, and the name referrers to its color. Literally translated it means
salmon-ham.

lace cookies
Thin, transparent cookies made with an almond batter spread on sheet pans and shaped half round
while still hot.
Also known as Florentine cookies.

Lacrima Christi
Italian wine grown on the slopes of the Vesuvio, heavy and alcoholic. There are red and white versions,
the white wine is considered superior.
The name means Tear of Christ.

lactalbumin
The albumin in milk.

lactic acid
Lactic acid is a natural acid developing when milk is fermented. Lactic acid is also a byproduct when
liquids containing sugars are fermented. It is also a preservative added to cheese, commercially
prepared desserts and olives.

lactose
Milk sugar, the natural sugar in milk.
Lactose intolerance is inability to digest milk. African, Asian and other races cannot digest milk because
their bodies contain insufficient lactase. Lactase is an enzyme needed to break down lactose, milk sugar.
Without lactase, the lactose in milk may cause severe gastrointestinal problems.
Also known as milk sugar.

lady apple
Fruit cultivated by the ancient Etruscans.
Also known as api.

Lady Baltimore cake

Southern rich layer cake with nuts and raisins, first made in the 1800's. The cake is covered with vanilla
icing.

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There are many versions how the cake was named. One goes back to the woman who was married to
Lord Baltimore. The name is also attributed to the novelist Owen Wister, and to a Tea Room in
Charleston.

Lady Curzon soup

Curried turtle soup topped with whipped cream and browned under the salamander.
The soup was named for Lady Curzon, who was an American who married an English Viceroy of India.
Turtles are endangered species and turtle meat can no longer be sold in the US.

lady fingers/ladies’ fingers

Sponge cake biscuits baked in the shape and size of fingers. Lady fingers are baked until dry and hard,
and are often purchased from cookie manufacturers. They are served with champagne, or are
components in desserts. The most popular dessert made with lady fingers is Charlotte Russe. The
German name is Löffelbiskuit, because they also resemble spoons. In French they are called Langues
de chat, (cat’s tongues) although they are smaller, and can also be made of chocolate.

lady fingers
Another name for okra. See there.

lady fish
Ocean game fish harvested in warm seas.
Also known as tenpounder.
Elops saurus.

lady's thumb
Wild salad green with pink flowers, in the same family as buckwheat. The blossoms were used as
therapeutic tea. In 17th century Europe, people soaked sheets in the cooled brew and wrapped them
around cholera sufferers to reduce fever.

Lafayette
Small ocean food fish, about pan size, harvested in the South Atlantic.
Also known as Spot or Chub.
Leiostomus xanthurus.

Lafayette ginger bread

Loaf cake made allegedly by George Washington's mother when General Lafayette paid her a visit.
Also known as Mary Ball Washington’s Ginger Bread.

Lafite-Rothschild, Château
Premier cru wine on the northern border of the Pauillac commune of the Medoc in the Bordeaux region
of France. It is considered by many experts the best red Bordeaux wine in the world.
The estate consists of about 200 acres, making it one of the largest of the first growths. The vineyards
are planted with Cabernet Sauvignon, Merlot, and a small area with Cabernet Franc and Petit Verdot. Its
annual production ranges from 18,000 to 20,000 cases. The name Lafite comes from a French word
meaning the height, referring to the gravelly hill which is at the heart of the property.
Founded in the 17th century by Jacques Ségur, the French Republic sized the estate during the French
Revolution and put it up for auction. It was purchased in 1797 by a Dutchman, Jean de Witt, who
installed Emile Goudal as director, and then sold the property to a group of Dutch businessmen.
Later it was in English hands and in 1868 was sold, again at auction, to Baron James de Rothschild, a
native of Frankfurt, Germany, considered to be the wealthiest man in France, and a member of the
famous banking family that already owned Château Mouton-Rothschild. The estate was bought for
prestige, as James de Rothschild major business pursuits remained banking. Until his purchase, it was,
of course, known simply as Lafite. It is still operated by the Rothschild family.
Lafite has made prized wines since its beginnings. The infamous and high living Duc de Richelieu,
attributed his longevity to the wines of Lafite, and it became all the rage at Versailles. In the early 18th
century the English were importing the claret "Lafitt", along with several of its neighbors in the Medoc,
Margaux and La Tour.

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Three of the seven most expensive wines ever bought at auction were 18th and 19th century Lafite. One
750 ml bottle of 1787 Lafite, with the initials "Th.J." indicating that it was intended for the cellar of
Thomas Jefferson, sold in December 1985 for the staggering price of $156,450.
Wines from the second pressing are known as Carruades de Château Lafite.

lagar
Wooden trough used for pressing grapes in Spain and in Portugal. This was originally done by stamping
with feet, but modern pressing have the feet stamping relegated to tourist attraction.

Lage
German wine term for site or vineyard.

Lager
German beer term for beer that has been stored. Lagern is the German term for storing. Originally, the
beer was gelagert in the cellar for slow fermentation.

lagniappe
New Orleans/Creole term for a little extra. It is often used in connection with food, such as a small
unexpected appetizer in a restaurant, an extra roll in the bag, or a candy. The term is also used for
describing a gratuity.
Also known as lagnappe.

Lagniappe
Brand of Ohio wine, perhaps the best from the state.

lago
Italian word for lake. Lago di Caldaro (Kalterer See in German) is South Tyrolean lake region famous in
Austria for its red wines.

lagos
Turkish fish and vegetable stew seasoned with garlic.
Also known as grida.

Lagrange, Château
Bordeaux Château in the St.-Julien district.
The name is also used by other wineries in Bordeaux.

Lagrein
Italian red wine grape variety grown in Alto Adige, the South Tyrol region of northern Italy. One famous
wine is Lagreiner Kretzer, popular in Austria.

Lagrima
Spanish sweet Malaga wine.

Laguiole
Cheese made in the Department Aveyron, France. It resembles Cantal.
Also known as Guiole.

Laguipière
Chef in the employment of Napoleon I. He died during the Russian campaign. Laguipière was the
teacher of Antoine Câreme.

Lagune, Château
Bordeaux wine estate in Médoc at the border with Graves. It produces red wines.

Laitance
French for milt, soft roe.

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Lake Herring
Fresh water food fish resembling herring harvested in the Great Lakes. The fish is related to Lake
Whitefish see there.
Also known as blueback, greenback and greyback.
Argyrosomus artedi.

Lake Trout
See trout.

Lake Whitefish
Fatty fresh water food fish. Much is harvested during the summer from the Great Lakes. The fish is
delicious fresh, but most is cured and smoked and sold in delicatessen stores. The fish has scales and is
kosher, and much is sold to the Jewish market in New York.
Smoked chubs, ciscoes and tullibees are also sold as smoked whitefish, but they are of lesser quality.

Lalla Rookh
Frozen dessert drink resembling egg nogg.
Also known as Lalola Rookh.

lamb
Young sheep. Most of the lamb consumed in the US is young lamb or Spring Lamb. For purchasing
purposes lamb is classified as:
U. S. Prime, U.S. Choice, U.S. Good and others. For grading information see Beef grading.
LAMB PURCHASING TERMINOLOGY:
Baby lamb - about 8 weeks old and weighing just 18 to 22 pounds, but is sometimes up to 3 months old
and weighing 35 to 40 pounds. Genuine baby lamb has very pale flesh and a flavor which is too mild for
many tastes. Three-month old lamb has tender, pinkish-red flesh and good flavor. It is more likely found
in Spring in ethnic butcher shops catering to Mediterranean tastes. It is also called hot house lamb. In
France the agneau de lait from the town Pauillac near Bordeaux is famous.
Spring lamb - born in Spring and early Summer and are on the market until October. They are at least 3
months old and feed on grass.
Winter lamb - older and have a more pronounced lamb taste.
Mutton - adult animal over one year old and has an assertive taste. It is seldom available to the
consumer.
Lamb is commonly eaten in the Spring for several reasons. It is the time when young lamb tastes best,
Christians traditionally associate lamb with the Easter sacrifice, Agnus Dei, or Lamb of God. Jews often
use lamb shank to represent the Paschal sacrifice at Passover. Also around the Mediterranean, where
many of these religious traditions had their genesis, the excess of male lambs was cut back in Spring, by
being slaughtered for the table.
Most of the lamb eaten in America is raised here, but much is imported from New Zealand, where lamb
is such a major industry that lambs outnumber people. New Zealand lamb is shipped in convenient
ready to cook cuts. It is popular in food service for banquets on account of size and ease of preparation.
Lamb is butchered differently from beef and pork. The animal is not split first and then cut up.
LAMB WHOLESALE CUTS:
Hotel rack, Meat Buyers Guide # 204. It has 8 bones ( in some parts of the country 9 bones) while the
beef rack, sold as Rib Roast, has only 7 bones.
Loin, Meat Buyers Guide # 231.
Legs, sold as pairs Meat Buyers Guide # 233.
Shoulder/chuck, sold single, Meat Buyers Guide # 207.
The popular Rack of Lamb sold in restaurants is butchered from a split rack, and each rack yield about 2
portions. Therefore each lamb yields only 4 servings .
Agneau in French, Lamm in German, agnello in Italian, cordero in Spanish.

Lamb(agneau) à la boulangére
Traditional French dish, a baked casserole of lamb, surrounded by sliced potatoes and onions Literally
translated lamb in the style of the baker's wife. So named because it used to be braised in the baker's

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oven after the bread baking for the day was done to take advantage of the inherent heat. The baker’s
wife charged a small fee for watching out for the dish.

lamb's lettuce
Small, delicate early spring lettuce with tiny leaves. Dark green small round, leaves in small bunches.
Soft, creamy texture and sweet, nutty flavor. Expensive, delicate, and flavorful so best used raw in
salads. The French name is mache.
Also called miner's lettuce, corn salad, field salad, or miner's lettuce.

lambs' quarters
Wild leafy vegetable resembling spinach, commonly found in cultivated soils. Brought to the US from
Europe by the early settlers. Related to spinach. The leaves are eaten in salads, the seeds are ground
and used in breads. It is believed that the seeds were used as grain in bread baking by early Europeans.
Also known as pigweed, goose foot and wild spinach. The Mexican name is quelites.
Valerianella olitoria/chenopodium album.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

lambic
Belgian beer. See beer.

Lambrusco
Italian red wine grape variety originally from Emilio Romagna, often trained on high trellises. There are
numerous subvarieties of Lambrusco. The wines are available as white, rosé or red.
Lambrusco was once marketed as slightly sweet sparkling wine from the Emilia-Romagna region of Italy
under the Riunite brand.

Lamingtons
Australian sponge-cake squares, sandwiched with sweet creamy filling, then dipped in chocolate and
coconut. A popular and inexpensive dessert

lamprey
Eel like, scaleless fish living in the ocean and spawning in fresh water. The meat is difficult to digest and
legend says that the English King Henry I died eating too much lamprey.
It is still eaten in France, but considered a considerable menace to fresh water fish in the Great lakes
because it borrows into the flesh of other fish to feed.
Also known as lamprey eel, lamper eel.
Petromyzon marinus.

Lampuga
Warm ocean food fish, also known as dolphin fish and dorado.

lamut
Thai name for sapodilla, see there.

Lanark Blue
Scottish/English semi-hard blue cheese made from ewe’s milk.

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Lancashire
English creamy white, crumbling cheese resembling cheddar, made in the county of the same name in
England.

Lancashire Hot Pot

English casserole consisting of layers of lamb, lamb kidneys, potatoes and onions baked in the oven.

lancelet
Marine animal esteemed in Chinese cooking.
Cephalochordata.

Lancers
Portuguese wine, introduced 1944 by J.M. de Fonseca, and popular in the 1960's. The wine was easy to
drink, inexpensive and came in a distinctive earthenware bottle, which could be used as base for a table
lamp.

Landjäger
German small sausage, fatty and dry. It can be taken on tours without refrigeration.

Lane cake
Southern layer cake, flavored with bourbon or brandy and filled with fruit and nuts.

Lang, George
Restaurant owner, author and consultant born in Hungary. He worked as banquet manager at The
Waldorf-Astoria Hotel, managed the Four Seasons Restaurant and owns the Cafe des Artists in
Manhattan. He is also part owner of Gundel Restaurant in Budapest.

langosta
Spanish name for lobster, mostly spiny lobster from warm waters.

langouste
Large crustacean, resembling lobsters, but without claws. The animals harvested in warm waters are
considered inferior. Rock lobsters harvested in the cold South Atlantic Ocean are exported frozen from
South Africa and marketed as lobster tails.
Also known as spiny lobsters, rock lobsters.

Langoustine
Small crustacean from the Mediterranean Sea with long, thin claws. The Italian name is Scampi.

Langres
French cheese named after the village of the same name in the Department Haute-Marne. It is a soft
cheese and resembles Camembert.

langsat
Southeast Asian yellowish tart tree fruit.
Lansium domesticum.

langue de boeuf
French term for ox tongue.

Languedoc
French Department famous for Cassoulet, a baked meat and bean dish, and for goose liver and goose
related dishes.
It also produces prodigious amounts of red wine, sold as Midi wine in bars and restaurants.
Languedoc wines had a reputation of being very ordinary wines called gros rouge made with Carignan,
Cinsault and other grapes planted since Roman times.

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About 1980 the market shifted to finer wines and the French government permitted the planting of more
popular grapes such as Cabernet Sauvignon, Merlot and Chardonnay grapes. The wine industry also
updated equipment and methods and the resulting wines commanded better prices and were also
exported.
Languedoc attracted wine companies from France and other countries. Robert Mondavi buys unfiltered
wine from Languedoc for finishing in California under the Vichon label.
A small quantity of dessert wines called vins doux naturels is made with Grenache and Muscat grapes.

langues de chat
French term for very small sponge cake biscuits in the shape of cat’s tongues. The term is also applied
to small chocolate confections in the same shape.
Literally translated cat's tongues.

lap cheong
Chinese pork sausage flavored with soy. Lap means wax, and cheong means intestine.

lapereau
French term for young wild rabbit.
Lapin is the French term for domesticated rabbit.

Laperousse
Famous restaurant in Paris.

Lapland
Cheese made with reindeer milk, resembling Swiss Cheese. The round, flat cheese has an unusual
shape and is made by the inhabitants of northern Scandinavia.

Lapsang souchong
Tea with a smoky taste, and it is in fact often used for tea-smoked dishes.

lard, to lard
Verb for a preparation process. Thin strips of larding fat are treaded through uncooked meat. The
purpose is to moisten the meat with fat during the cooking process. It is seldom done today.
Larding needle is used for the process. It is a steel needle with a hollow center.

lard
Rendered pork fat.

lardon
French term for small strips of slab bacon, boiled and then browned. Lardons are used in a number of
dishes, such as Boeuf Bourguignon (Burgundy beef stew).

Lardy cake
English yeast breads spread with lard, sprinkled with sugar and raisins and folded a number of times. It
will have layers, but not as many as puff pastry.

lark
Song bird hunted in some European countries. The tiny bird is protected in the US.

Larousse-Gastronomique
Famous French encyclopedia of cooking, originally written by Prosper Montagné 1865 to 1948. A
foreword was written by August Escoffier. An alphabetical listing of foods, ingredients, dishes, utensils,
and historical references. First published in English in 1961. Revised English edition in 1984, 1,193
pages based on changes in new French edition published in 1984. The new French edition was published
under the direction of Robert J. Courtine. New English edition by American Jennifer Harvey Lang, who
worked on translated manuscript done in England. She made new entries understandable to Americans

497
and corrected errors in American food entries made the French version. Both new editions, French and
English, contain color photos.

larrup
Term for molasses used in the West.

Las Palmas
Port of the Spain/Canary Islands known for shipping center of the wine trade with England.

lasagna
Italian popular pasta dish consisting of large ribbons of cooked pasta baked with sauce and cheese. The
most simple, and most well known lasagna is made with tomato sauce. There are however many
variation, some with meat, others made with cream sauce, spinach, mushrooms and other sauces. Basic
is always the pasta shape and the fact that the dish was baked.
Pre-cooked lasagna noodles have come on the market.

Lascombes, Château
Wine estate in the Margaux region of Bordeaux, France.

lassi
Indian version of the Middle East laban, a yogurt drink. Always served cold. It can be served salted or
sweet. Sometimes flavored with mint, ginger, or coriander.
The beverage is from the area of Punjab where milk is a staple. There is little historical information on
the origins of the drink and it may be relatively recent.

late harvest
Term for wine made from late picked grapes. The grapes are picked after the general harvest and only
fully ripened bunches are picked. The resulting must is sweeter than from regular harvested grapes.
The German term is Spätlese. See Auslese.

latex
Sap from certain trees. Of culinary interest is the sap of the papaya tree which contains papain. See
there.

Lathotyri
Greek sheep milk table cheese cured in olive oil.

latkes
Jewish/Yiddish potato pancakes. They were traditionally served at Hanukkah by the Jews of Eastern
Europe. The oil they are fried in symbolizes the lamp in the temple which had enough oil for only one
day, yet miraculously, it burned for eight.
Latkes are eaten today throughout the year are accompaniments to meat dishes, are as a stand alone
dish served with sour cream.
The best latkes are made with grated raw potatoes allowed to drain off much water, blended with grated
onions, eggs and Matzo meal.

Latour, Louis
Maison Louis Latour, headquartered in Beaune, France, is one of the finest Burgundy négociant. Begun
by the Latour family in the mid-1600's and presently run by the ninth generation Latour, and the 6th
Louis.
Maison Louis Latour's annual production averages about 280,000 cases of wine from the Côte de
Beaune, Côte de Nuits, Beaujolais, Chablis and Macon. They also own 115 acres of Grand Cru and
Premier Cru vineyards, including 23 acres of Corton-Charlemagne and 38 acres of the red Grand Cru
vineyard of Corton

Latour, Château

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Premier cru wine estate of the Médoc in Bordeaux, France. Named for a huge turreted fortress that stood
on the property for some 500 years. When the English lost the battle of Castillon to France in 1453, the
French governor ordered the turrets lopped off to demonstrate to the owner, an English sympathizer,
what he would do to him if the governor caught up with him. But the owner went into hiding.
An early turreted tower is still featured on the label. The current "tour" or tower which can be seen on the
property is a small dome-topped tower.
The Château came into the hands of the renowned Ségur wine family, who also owned Château Lafite
and Château Calon-Ségur. The last time the Château changed hands was in the 1960's.
The wine is a blend of mostly Cabernet Sauvignon. Robust. Deeply-colored. Sturdy. Full-bodied,
austere, and can take many years to mature.
Second label is La Forts de Latour.

latteria
Italian sharp, creamy cow's milk cheese from the Friuli region of northeastern Italy. There it is eaten as a
spread on crusty bread.

Laudun
Rhône valley village in France known for rosé and white wines.

laurel
Group of trees that includes the bay, avocado, cinnamon, and camphor. See there.

laurel leaf
Another name for bay leaf.

lavash
Armenian or Russian crisp bread often sprinkled with sesame seeds.
Also known as lepyoshka.

lavender
Perennial aromatic herb, used to make a fragrant herb tea and credited with fighting asthma and easing
tensions. There are a number of types.
Lavender is also used for perfume and sachet of dried lavender is hung is closets to repeal moths.
Lavender honey is amber colored and popular in France.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Lavandula officinales.

laver
Red edible seaweed harvested along the coasts of England and Ireland. One type is sea lettuce, a fine,
silky plant used in soups.
The Japanese laver is dried into rolled into thin sheets called hoshi nori and askusa nori. It is used in
sushi and other dishes.
Also known as nori. See there.

laveret
Food fish related to char and living in the ocean and in deep freshwater lakes.

layer
Term for chicken raised for egg laying, as opposed to roaster which are raised for eating.

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Lazio
Province in Italy, region of Rome. It produces huge quantities of wine, most of them white.

Lazy Susan
Turntable or revolving tray placed in the center of a table. It is often used in Chinese restaurants for
large group of diners sitting at one round table.

Le Soleil
Belgian sponge cake with peaches, apricots and meringue.

lead pipe
Short order lingo for spaghetti.

leaf lard
Butcher term for pork lard rendered from the leaf fat, normally referred to as fatback.

leaf lettuce
Dark green, crisp texture, sweet flavored lettuce developed by the US Dept. of Agriculture for its
durability. It withstands warm temperatures without going to seed prematurely. The term is also used
generically for any green leaf lettuce.
Also known as loose leaf or bunching.

Leányka
Hungarian white wine grape variety. A dry and a sweet wine version is made.

leather
Colonial term for fruit butter, cooked until very thick, spread out to cool and dry, and cut into strips.

Leather
Cheese from the German province of Schleswig-Holstein, bordering on Denmark. It resembles the
Holstein Skim Milk cheese. Also spelled Leder, the German word for hide.

leaven
Term for sour dough, a small amount of dough kept to induce yeast fermentation in the new batch.
In commercially produced sour dough bread, the strains of yeast are carefully controlled.

leavening agents
Additives in dough and batters to make the resulting product light and airy.
LEAVENING AGENTS CLASSIFICATION:
Chemical leavening agents - baking powder, baking soda which will produce a gas when activated
with acidity, moisture and warmth.
Moisture - converted to steam during the baking process such as puff paste.
Natural leavening agents - such as yeast and sour dough.
Yeast - cells of minute fungi. See yeast.
Physical leaving agents - air whipped into batter, often in connection with eggs.

Lebanon food
The cooking of Lebanon is Influenced by the population which is half-Christian, half-Moslem, and
by the French which occupied the country before WW II.
DISHES INCLUDE:
fattush - bread and herb salad
fattheh - layered dish of pita bread, lamb, chick peas, yoghurt and spices
halawet el jebn - sweet semolina pudding, a specialty served during Ramadan
hadaf - type of baklava made with walnuts
knafah - hair like pastry
mazza/mezze - large array of small appetizers
meshi bil maquedem - stuffed vegetables braised on a bed of sheep trotters

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kabseh - lamb and rice casserole , also popular in Saudi Arabia
qashteh - clotted cream
quzi - whole lamb stuffed with rice, meat and nuts
shri khand - yogurt dessert, flavored with nutmeg, cardamom and saffron
tabbouleh -cracked wheat salad
Popular spirits include arrack. See there.
The climate is surprising friendly to wine-production, although the devastating wars are certainly not.
There is an average of 300 days of sun per year, adequate rainfall and mild temperatures in those
vineyards near the Mediterranean cooled by the gentle breezes. Due in large part to the wars, there are
few active wineries, but notable is Château Musar, which continues to produce fine wine amidst the worst
of circumstances.
Strong black coffee is popular, as it is in most Middle East countries.

lebany/lebbeneh
Middle Eastern thick yogurt made with goat's milk. The yogurt is hung in cheesecloth overnight to allow
the moisture to seep out.. The name literally translated means hung cheese.
Leben is a Middle eastern fermented cow's milk beverage.

Leberkäse
Austrian/Bavarian meat loaf. Literally translated liver-cheese, but there is neither cheese nor liver in the
product. It is made with ground veal, pork and beef and baked in a loaf mold. Butchers used to make it
daily. Connoisseurs knew when the Leberkäse came fresh from the oven, and lined up for the still warm
slices, eaten on rolls.

Leberwurst
German name for liver sausage. In the US, it is often called Braunschweiger after the city in Germany.
It is a soft, spreadable sausage.
In Germany, the Leberwurst can also be a sausage eaten hot. It is made in connection with the
slaughtering of pigs, when the innards had to be used quickly. The livers were made into Leberwurst,
and the blood into Blutwurst.

Lebkuchen
German name for gingerbread. Flat, dark spice and honey flavored cookies, served during the winter,
especially during the Christmas holidays when Lebkuchen is often shaped like Santa Claus.
Heart shaped Lebkuchen is a popular item at county fairs and open markets. Two cities in Germany were
famous for Lebkuchen, Nürnberg in Bavaria and Lübeck on the Baltic coast. The city Basel in
Switzerland is famous for a type of Lebkuchen called Springerle.
Gingerbread dough is allowed to rest a number of months to amalgamate the flavors, but it will not
ferment on account of the high sugar content. It will stay moist after baking for a number of months.
See gingerbread.

leche
Spanish word for milk.

leche frita
Spanish dessert specialty of the Rioja region. It is a creamy egg yolk-based custard, when solid cut in
slices, breaded and fried in oil. It is crunchy on the outside and soft in the center. Literally translated the
term means fried milk.

lechon asado
Spanish/Hispanic term for roasted suckling pig.

lechosa
Spanish Caribbean word for papaya. See there.

lecithin

501
Natural emulsifier and antioxidant used in ice cream and chocolate. Lecithin also keeps water and oil
from separating. It occurs naturally in animals, plants and egg yolks. The commercial substance is
made from soybeans, corn and egg yolks.

Leckermäulchen
German term for a person with a sweet tooth.

Lecsó
Hungarian vegetable stew made with onions, peppers and flavored with paprika. It is often served cold
as appetizer.

lee
The sediment of any liquid. The term is often used in wine making.Also known as dregs.

Lee cake
Citrus flavored layer cake named after the Confederate Army General.

leek
Vegetable in the lily family with slender green leaves growing from a white stalk. Leeks are rich in
calcium and potassium. The flavor is distinct, and leeks are used as soup ingredient more frequently then
as vegetable. The most usable portion is the white stalk and it must always be cooked.
Leeks are popular in other cultures. French cuisine has a number of dishes based on leeks, and leeks
are eaten as vegetable or as appetizer in England. The Scottish cock - a leekie soup is a leek soup with
chicken and potatoes.
The best leeks are grown in sandy soil. When preparing leeks, the layers between the leaves must be
carefully separated and washed a number of times, because sand gets easily trapped.
There is also a type of wild leek commonly known as ramp. See there.
The Welsh celebrate St. David's Day by eating braised leeks.
Allium porrum.

lefse
Norwegian flat bread that resembles a tortilla in shape and texture, but lefse are usually made with a
mixture of flour and potatoes, cooked on a griddle. The dough remains soft and is often rolled around
fillings such as sour cream and/or fruit.
A packaged variety is made without potatoes and is sold under the brand name Viking Bread. It is a thin
saucer-shaped holiday bread.

left-handed peeled shrimp

Miniature prawns from northern Europe; they got their nickname from the fact that they are so easy to
peel.

Leghorn
Chicken breed for egg production.

legs
Wine term for the wine adhering to the inside of the glass after swirling it. The wine runs down in small
streaks and the size and speed is an indication of the viscosity of the wine.

legume/pulses
Generic name for one - celled, two- valved seed pods from plants in the fabacea group when used
dried.
Legumes have a high protein and starch content and are an important staple in many diets. The best
known legumes are peas, beans, lentils and peanuts.

Leicester

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English cow’s milk cheese made in the county of the same name. The cheese is considered one of the
best cheeses of England, resembling Cheddar, but it has a higher moisture content. It is dyed with
anatto seeds.

Leiden
Dutch cheese from the village by the same name. Cumin-flavored. It is normally spelled Leyden.

lemon
Citrus fruits from trees originally from northern India, and now widely cultivated in mild climates,
especially in Mediterranean countries and in California, Florida and the American South West. Lemon
trees do not grow well in tropical climates. The trees produce flowers and fruits all year. The fruits are
harvested while still green and are stored under controlled conditions to ripen and turn yellow when
needed.
The fruit juice is very acidic and lemon juice is strong enough to dissolve pearls over time.
Lemons have many culinary uses, the juice is used as flavor enhancer in dishes and in beverages, and
the rind contains an aromatic oil with many uses, such as in baking, cooking, in perfumes and
beverages. The term lemonade is directly derived from the word lemon. Grated lemon peel is often
used as cake ingredient.
Citron in French, Zitrone in German, limone in Italian, limón in Spanish.
Citrus limon. Citrus limetta, botanical name for the sweet lemon.

lemon balm
Herb with lemon-scented leaves used to make herb tea, sometimes combined with mint, lavender,
rosemary, or sage. Credited with fighting colds and fever and promoting long life.
Also used to make the restorative drink, Carmelite water.
Melissa officinalis.

lemon basil
See basil.

lemon blossoms
The blossoms are used in tarts, ice cream, as fritters and as lemon flower water.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Lemon curd
English dessert product manufactured with glucose, starches, lemon and flavors, and has the
consistency of pudding. It is eaten as spread with scones or as cake filling.

Lemon Meringue Pie

Popular pie made with lemon custard poured into a baked pie shell, topped with meringue and browned
lightly in the oven. Lemon meringue pie is considered the typical American dessert.

lemon mint
A slightly lemon-flavored variety of bee balm used for tea. Unlike most teas which should only steep in
hot water, lemon mint needs to be boiled for five to ten minutes to release the flavor.
Monarda citriodora.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

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lemon grass

Picture courtesy of Melissa's Inc. (800) 588 1281

Tall, slender, scallion like grass varieties native to South East Asia. All contain citric oils released when
smashed or cut. It lends a distinct lemony taste and aroma. The base can be peeled of its tough exterior
and finely minced. It can also be pressed to yield lemon grass oil. Used to flavor Southeast Asian,
especially Thai dishes, such as shrimp broth.
Available fresh in ethnic markets and also dried and powdered, called sereh powder.
Lemon rind can be substituted for a somewhat less authentic taste.
Also known as takrai.
Cymbopogan citratus.

lemon oil
Volatile oil in the rinds of lemons. It is available commercially as flavoring ingredient.
Lemon grass oil is distilled from the leaves and used in the perfume industry.

lemon peel
Lemon peels are available candied - boiled in sugar and dried - as garnish for cakes and as baking
ingredient.

lemons, preserved
Ancient method of preserving lemons in brine, lemon juice and spices, often cardamon. The method
originated around the Mediterranean and preserved lemons are frequently used in Moroccan cooking.
Lemons are perishable and preserving them in brine is a time honored solution.

lemon sole
Flat fish harvested in the Atlantic ocean. The flesh is somewhat softer than flounder and other sole
species, but is still of excellent quality. Fish dealers often sell it as sole, which is perfectly legal.

Lemon Squash
English canned soft drink.

Lemon Stick
See Baltimore lemon stick.

lemon thyme
Herb in the thyme family with a faint lemon smell. It is used for herb tea, and also in cooking.
Thymus citriodorus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

lemon verbena
Herb native to South America and used to impart a lemon flavor in salads and drinks.
Also known as citronalis.
Aloysia citriodora/triphylla.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

lemonade
Beverage made with lemon and sugar, probably the oldest soft drink in history.

Len de l’Elh
French white wine grape grown in Southwest France.

Lender's

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Brand of commercially made bagels, the first national frozen brand. The company was started by Harry
Lender in New Haven, Connecticut in 1927. In July, 1986 they opened the world's largest bagel plant in
Mattoon, Illinois

lengkuas
See galangal.

lenguado
Spanish term for the fish sole.

Lent
Time of fasting in Christian religions leading up to Easter and lasting 40 week days. Lenten dishes have
been ingeniously invented to provide the pleasures of the table and yet follow the dietary rules
established by the church.

lentils
Tiny legume, sold dry, often green tinted to greyish, but some varieties are reddish pink, grey, yellow,
black orange and brown.
Lentils are ancien staples of Middle Eastern and Indian cooking, where they are referred to as dal. They
are served as main course, as side dish and often with rice. Lentil flour is used in Papadum, a crisp
Indian bread.
Most lentils in the USA are cultivated in the Palouse ( the French word for green lawn), a fertile region at
the Washington/Idaho border. Growing lentils in this region started 1916 by a farmer named J. J.
Wagner. He was a Seventh Day Adventist and interested in growing a crop that would substitute for
meat. About 80% of all lentils grown in the US are exported, mostly to Spain, Italy and Greece.
VARIETIES INCLUDE:
Crimson, Pardina
LePuy - French variety. Dark green. Green and brown varieties remain somewhat firm
after cooking so good in salads.
Persian - bright coral-colored. Soften after cooking so good in soups and dips.
Red Chief - quick cooking variety. Soften after cooking so good in soups and dips.
Red lentils - common to Bengali cooking, are fast cooking.
Linsen in German, lentilles in French, lenticchia in Italian, lenteja in Spanish.
Lens esculenta.

Leon Millot
French hybrid red wine grape.

Léoville Poyferré, Château

Fine wine estate in St. Julien region of Bordeaux.

Léoville Barton, Château, Léoville Las Cases, Château

Two well regarded wine estates in the Bordeaux region of France.

lephet
Fermented tea leaves used in Burmese cooking.

lepre
Italian term for wild hare. See hare.

Les Amis du vin

Wine society with chapters in many parts of the USA. It has changed in New York City to Wine taster’s
Guild.

Les doubles
Belgian specialty of the town of Nivelles, south of Brussels. A pungent cheese mixture which is served
between two grilled buckwheat crepes.

505
Lescin
Ewe’s milk cheese from the Caucasus mountains.

Lett, David
American winemaker who pioneered the growing of Pinot Noir grapes in Oregon. He started The Eyrie
Vineyards in the Willamette Valley 1966. He also planted the first pinot gris, an Italian white wine grape,
in the US.

lettuce
Any variety of leafy plants which can be eaten uncooked. Lettuce is used overwhelmingly in salads, but
is used as vegetable in French and Swiss cooking. The ancient Greeks served lettuce soup at the end of
a meal to induce sleep. Lettuce was so appreciated in England during Henry VIII's time, that his last wife,
Catherine Parr is said to have sent emissaries to The Netherlands to get some.
In later times, it was denigrated as women's food, and was kept off the tables of English boarding schools
into the 20th century, because administrators thought it would make the boys effeminate.
Many lettuce varieties have come on the market, and their names can be confusing.
VARIETIES INCLUDE:
Bibb. Round crinkly-headed lettuce with a slightly crunchier texture than Boston. Mild, buttery flavor.
The heads are small. Bibb lettuce is considered a luxury lettuce, and is much used by hotel caterers. It
is named after the breeder John Bibb, and is often called Kentucky Limestone Lettuce.
Boston. Round crinkly-headed lettuce with a slightly less crunchy texture than Bibb. Mild, buttery flavor.
Buttercrunch. Basically the same as Boston lettuce. A round crinkly-headed lettuce with a slightly
crunchy texture. Mild, buttery flavor.
Butterhead. Generic name for small round lettuces, including Bibb, Boston, buttercrunch. All have a
mild, buttery flavor.
Chicory. Name for a large group of lettuces. See there.
Cos. Another name for romaine lettuce. The name might have com from the Greek Island Cos.
Escarole. See there.
Frisée. See there.
Grosse Blonde Parasseuse. This "big, lazy blonde" French variety is large and succulent with yellow-
green leaves.
Iceberg. The most common US lettuce with firm heads which can be cut into quarters. The flavor is
bland. When the word lettuce is not further specified in the US, it usually refers to iceberg lettuce.
Leaf lettuce - Also known as loose leaf or bunching. Dark green, crisp texture, sweet flavor. Developed
by the US Dept. of Agriculture for its durability.
Lamb’s lettuce. Small, delicate early spring lettuce with tiny leaves. The French name is mache. Also
called miner's lettuce or corn salad.
Lollo Rosso - A frilly, delicate lettuce. Also spelled Lollo Rosa.
Radicchio. Also known as red-leaf chicory. Starts to grow dark green tinged with red in the summer.
Leaves turn dark red during cold winter nights. Small tightly furled heads range from golf-ball to fist size.
Crunchy texture with strong somewhat bitter flavor.
Red Speckled - Was an almost extinct variety until small growers began to cultivate it again.
Romaine. Also known as Cos. Slender lettuce with long leaves, the lettuce used in Caesar Salad.
Discovered by the Romans on the Greek island of Cos. Cultivated for more than 2,000 years. The large
crisp, crunchy leaves range from rich green to pale yellow at the heart. Flavor ranges from mild to
slightly sweet.
Tom Thumb lettuce - A small lettuce with a slightly sweet flavor.
Treviso radicchio- long leaf radicchio, the leaves resemble Romaine lettuce, but are red.
Lactuca savita.

Lettuce Entertain You

Fabulously successful restaurant company founded by Richard Melman in Chicago.

levain
French term for natural yeast used in bread baking.

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Lever Model
The A high-tech 1987 version of the Screwpull corkscrew. User clamps it onto the neck of the bottle,
depresses a lever, then raises it to remove the cork. The cork can be replaced by reversing the lever
process.

levulose
Natural fruit sugar, a simple sugar found in fruits, vegetables and honey.
Also known as Levoglucose, Fructose or Fruit sugar.

levure
French term for commercial yeast.

Leyden
Spicy Dutch cheese named after the town of the same name. The cheese resembles Gouda. The Dutch
name is Komijne Kaas.

liaison
Culinary term for a liquid added to thicken a broth or soup, and to enhance flavor. The term is most
often used for a mixture of egg yolks and cream. The term can also be used for blood.
Thickening with liaison is always done at the last moment, and the liquid is not allowed to boil, because
the liaison will curdle.

Liatiko
Greek red wine grape variety.

liberation salt
Term used for saltpeter during the French Revolution because it was an ingredient in gunpowder.

liberty-cabbage
Term coined during World War I for the German word Sauerkraut. The term never caught on.

libation
Alcoholic drink or the art of drinking used humorously.
Also known as a ritual of offering wine to the gods.

lichen
Small, slow growing compound organisms or fungi and algae. They grow under the most adverse
condition in very cold weather.
Lichen are eaten by reindeer and have sustained explorers. See Iceland Moss.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

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Lichine, Alexis 1913-1989
One of the world's most renowned and deservedly respected wine authority. A shipper, salesman,
winemaker and wine writer. An aggressive and shameless self-promotor, he nevertheless was a great
beneficial influence on the wine industry. He introduced many Americans to the world of wine.
Born in Russia, he emigrated to America and became a citizen, though he spent much of his life in
France at his Bordeaux Château Prieure-Lichine, which has always been open to the public (and is now
run by his son Sacha). Author of "The Encyclopedia of Wines and Spirits" and "Guide to the Wines and
Vineyards of France". He died of cancer in June, 1989 at the age of 76.

licorice/liquorice
Flavoring derived from the root of the plant native to Europe. Actually, though licorice is used as a food
flavoring, substitutes are more often used because the root's extract is less aromatic than that of other
plants such as anise seed, fennel seed, star anise, and hyssop. The distinctive flavor comes from
anethole oil.
Licorice is used in candy, tobacco, liqueurs, and medicines.
LICORICE-FLAVORED LIQUEURS INCLUDE:
Absinthe - see there
Anisette - see there
Arrack - see there
Ouzo - see there
Pastis - see there
Raki - see there
Sambuca - see there
Bar drinks include Kiss Me Quick, Macaroni, Tiger Tail.
Glycyrrhiza glabra.

Liebfrauenstift
Vineyard surrounding the Gothic cathedral in Worms, Germany. The church is called Liebfrauenkirche.

Liebfraumilch
German white wine, originally from made by the monks of the monastery Liebfrauenstift, in the city of
Worms. The name was originally named for the monks of the church, Liebfrauenminch or
Liebfrauenmönch in German, but the last syllable was eventually changed to milch, meaning milk.
Literally translated the name now is “Holy Mother's milk”. The wine is also produced in several Rhine
regions. The wine is a blend of several grapes, predominantly Sylvaner. The most famous Liebfraumilch
marketed in the US is Blue Nun, produced by the Sichel family.
The Moselle River version of Liebfraumilch is Moselblümchen.

lieblich
German wine term, referring to the gentle level of sweetness found in traditional German table wines.

Liederkranz
Rich pungent cheese, the American variation of Limburger cheese. It is one of the two native American
cheeses - the other is Brick cheese.
The cheese was created by the cheese maker Emil Frey in 1882 in Monroe, New York. Frey wanted to
duplicate a German cheese called Schlosskäse but created a completely new cheese in the process.
Frey was a member of a German singing society, popular with German emigrants in the late 19 century.
The member liked the cheese, started to buy it regularly, and soon the new cheese was named in the
honor of the society. The word means literally translated "Wreath of Songs".

Liège food
Industrial city in eastern Belgium, in the Ardennes, which has its own style of cooking.
FAMOUS DISHES ARE:
Boudin de Liège - blood sausage
Café Liègoise - ice cream and coffee
Gaufrettes - wafers
Hervé l'exquis - Pungent cheese. See there.

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Jambon d'Ardennes - Local ham. See ham.
Oie à l'instar de Visé - Boiled goose with vegetables
Rognons de veau flambés - veal kidneys with juniper berries and flamed. Sirop de Liège - thick
molasses-like syrup of pears and apples
Also served are such Ardennes foods as game, dishes with marrow, dairy dishes, and asparagus.

lièvre
French for wild hare. See there.

Life Savers
Round candy with hole in center, created by Clarence A. Crane in 1912 in Cleveland.

lights
British term for animal lungs. The name refers to the air bubbles that make the lungs float. They are
seldom used directly in cooking, but the Austrians invented a calf’s lung stew called Beuschel.

light wine
Wine that is low in alcohol, if not necessarily in calories.

light/lite
Marketing term that refers to products lower in calories. The stylized spelling, "lite" has become the more
common. There are no government standards regulating the meaning of the terms light or lite (except as
it pertains to processed meats; in meats, it refers to a product that has 25% less calories than usual).
Compared to the standard version, products so labeled may be lower in calories, lower in fat, lower in
sodium, or lighter in color.
See also light wine.

Lignin Vanillin
Technical name for artificial vanilla flavoring which is produced from the vanillin in wood pulp.

lilac
Tree blooming in early spring. The fragrant flowers are used to flavor candies, beverages and sherbet.
Syringa vulgaris, spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

lilies
Lilies of the Valley are toxic, but recipes from the 17th and 18th century suggest that lilies were eaten.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Lillet™
Proprietary name for a wine-based apéritif with 18% alcohol. Available white, which is more common
and red. White Lillet has an orangey, cidery, herbal flavor, the red has a medium-sweet plum, cherry,
herbal flavor. Both are usually served chilled, or over ice, or with club soda.
Lillet is manufactured in Bordeaux, France and is associated with the famous Château Haut-Batailley.

509
lima bean(s)
Flat bean, green when fresh or frozen and white when dried, one of the many bean varieties which
originated in the Americas. Whether Lima beans originated in Peru is open to speculation. Beans were
a major staple in Indian diets long before the arrival of Europeans. Succotash, a blend of corn and Lima
beans is an ancient Indian dish.
Lima beans are a strong source of fiber and are low in fat, therefore, they should appeal to diet
conscious people. Unfortunately, Lima beans have lost on popularity, and has become one of the
vegetable most detested by many people.
Dried lima beans have somewhat retained their popularity, and can be substituted for imported flageolet
or cannellini beans. West Cape May village in South New Jersey claims to be the Lima bean capital in
the world, but little is grown there now, and most domestic production is from California. The Fordhook
beans are large, Baby beans are a small variety, not immature beans. Lima beans were originally toxic.
Also known as a butter beans, fava beans.
Phaseolus lunatus.

limande
French word for a flatfish, inferior to sole.

limau kestur
Singaporean small local lime.

Limburger
Belgium cheese, but often referred to as German cheese. A, semi soft, surface ripened, rich pungent
cheese. The American version of Limburger is made in Wisconsin.
The cheese was originally made in Liége, a town in Belgium and marketed in nearby Limburg. The
cheese is now made in many other countries, and is sold under a number of names.
Hervé in Belgium, Schloss Käse, Marienhofer in Austria, Backsteiner and Romadur in Germany and
Austria, and Void in France.

lime
Tangy citrus fruit, resembling lemons in flavor. Most limes on the market are the Persian limes, which
are green and tart. The name comes from the Arabic l mah, but the tree is indigenous to Southeast Asia.
The Key West lime is rather sweet, and yellow when ripe. Little is grown commercially today. See there.
Lime was cultivated since Colonial times in the West Indies and in Florida. Eventually lime trees were
planted also in California.
Lime juice is used extensively in bar drinks and in baking.
Citrus aurantifoilia.

lime basil
Used in Thai cooking where it is known as bai mangluk. Smaller, paler leaves than the common Italian
basil. Also known as sweet balsam.

lime flowers
The flowers are used in tea and other beverages. Lime flower honey is renown.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

limequat
Cross between kumquat and lime. The tree is more frost resisting than the lime tree.

Limousin
Forest in central France. Oak from the Limousin forest is probably the most famous wood used for
cooperage. It imparts a slightly vanilla taste to the product.
Limousin casks are used for aging Cognac, as well as some wines. The choice of wood is a very
personal decision of the wine maker. See aging, alcoholic beverages.

Limousin beef

510
Beef breed indigenous to the Limoge and Marche regions of France. The breed is known to produce
leaner meat than other breeds. It is considered in France "the butcher's animal" on account of yield and
quality.
Limousin beef is raised in Colorado and is commercially available. It is less fatty than American corn fed
cattle. Slaughtered at 14 to 16 months age, the meat is still tender.

limpets
Marine molluscs with a single cone-shaped shell clinging to rocks. They can be gathered at low tide and
eaten raw or in chowders.

limpin' Suzan
Southern dish of red beans and rice, also known as Hopping John.

Lincoln Runzas
Sandwich with a mixture of ground beef, cabbage and onions encased in a yeast dough shaped to an
oblong roll. The sandwich has origins in 18th century Russia, but was brought to Lincoln, Nebraska by
German farmers who had lived in Russia before re-emigrating to the U.S.
There is a Lincoln, Nebraska based fast food chain by the same name, which has franchises in
Nebraska, Iowa, Kansas and Colorado.
Originally called kraut runsas, then kraut baroques.

linden flowers
Flowers from the linden tree. Its yellow blossoms make a delicious tea, which is good as a natural
tranquilizer.
Also known as tilleul.
Tilia spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

ling
Aquatic plant cultivated in Asia with edible seeds. They are used boiled, as preserve and also as flour.
Trapa bicornis.

lingcod/ling
Ocean food fish harvested in the cold Pacific ocean, but not directly related to cod. The fish can be
huge. The flesh is green or bluish while raw, but will turn white when cooked. The fish prized for the oil
in its liver which is used for the production of cod liver oil.
Known also as Blue Cod, Buffalo Cod or Cults Cod.
Ophiodon elongatus.

lingberry/lingberries
British name for the lingonberry, which can be found growing wild in the heather-covered bogs of
Scotland. Ling is an old name for a type of heather.

lingonberry/lingonberries
Small berries growing wild in Scandinavia, parts of Russia and in the Alps. The tiny red berries resemble
small cranberries in appearance. The berries are very tart and are always boiled with sugar.
Unlike cranberries, lingonberries require no bog to grow. They grow in acid soil, high in organic matter.
The leaves have a holly-like sheen and this low growing bush makes a decorative, cold hardy ground
cover. Some varieties grow up to 18" high; others are smaller. They also grow wild in the heather-
covered hills of Scotland, where they are sometimes called lingberries, ling being an old name for a type
of heather.
Lingonberries are served as condiment with game dishes are with pancakes. They are available imported
canned and in jars.
Also known as crowberries, because the crows like to eat them and mountain cranberries.
Vaccinium vitis-idaea.

511
Lingot d'Or
Belgian puff pastry with fruit and meringue.

linguica
Portuguese coarse-ground garlicky pork sausage, flavored also with cumin, cinnamon and red pepper.
Somewhat hard in texture. It is commonly used in Caldo Verde soup. See there.
The sausage is rough-textured and similar to the choriso, but the linguica is slimmer, longer, and
generally a little more finely-ground. Named because of its tongue-like appearance.

linguine/also linguini
Italian pasta, resembling spaghetti, but the strings are square, not round. Often served with clam sauce
in Italian/American restaurants.

Linzer Torte
Cake made with nuts and spread with raspberry jam, a specialty of Linz, a city in Austria.

lion meat
The animal is no longer legally hunted for food, but available from game farms. The meat is light
colored and resembles pork.

lion's head
Chinese specialty of the Shantung province. Meatballs simmered in a rich dark sauce, served on cooked
Chinese cabbage, spread out on the plate to look like a mane.

Liptauer Cheese/Liptó
Hungarian sheep’s milk cheese, but made in other Eastern European countries under different names. It
is a pickled cheese, semi soft.
Liptauer cheese spread is made by blending Liptó cheese with butter, paprika, caraway seeds and
chives. It is often made with cottage cheese.

liqueurs
See cordials.

liqueur
Wine making term for the sugar, wine and yeast blend added to sparkling wine to induce a second
fermentation in the bottle. This blend is called liqueur de tirage. After the wine has fermented in the
bottle and the frozen yeast is expelled, a small amount of wine and sugar syrup is added to adjust the
flavor. This is called liqueur d’ expédition.

liquid bread
Nickname for beer.

Liquid Assets
Twice yearly wine investors' publication which lists wine prices at auctions. Not available in stores or at
newsstands. Published by Liquid Assets, 169 Nassau Street, Princeton, New Jersey 08542.

liquid smoke
Product which imbeds a smokey flavor to food. It must be diluted with water, and can be used to
marinate meats and fish.

Liquore Galliano
See Galliano.

Lirac
Rhone/France wine village north of Tavel, famous for a rosé wine.

Lisbon

512
Capital of Portugal. See Portugal food

listeria
Bacteria which can cause a disease which can affect the nervous system, provoke a miscarriage and in
rare cases can lead to death. It is found in unpasteurized milk, meat, raw vegetables and shellfish.
The European Government decreed that all cheeses sold must be with pasteurized milk - a ruling that
has been applied in the US for many years. It means that the artesian cheese makers, making small
batches of specialty cheeses will be out of business and cheeses that have been around for centuries will
disappear.

Listrac
Wine town in Bordeaux, France, producing dependable wines.

litchi/lichee/lychee

Topical fruits of the soapberry tree. The fruits which have short season in July and August, grow in
clusters of a few berries to as many as 30. The typical fruit is about 1½ inches in diameter, with a thin
bumpy shell that changes gradually from rosy to russet after picking. Some varieties have yellow, pink or
green skin. The brittle skin cracks off easily to reveal a pearly white moist fleshy fruit.
The fruits are cultivated in China for at least 2000 years, and prized by the ancient emperors. Introduced
in Florida in 1883, but not cultivated there on any scale until the last quarter of the 20th century. Difficult
to grow and reactive to weather conditions. Also, the fruit must be picked by hand so they are not
crushed or dropped. The fruit will quickly sour, once its brittle protective shell is split.
The fruits are about ping-pong ball sized with a rust-colored shell. The flesh is juicy, aromatic, grape-like
in texture. The single seed is about 3/4" long and falls easily away when the fruit is pulled open. The
most prized litchis have a shriveled "chicken tongue" seed, as these fruits are said to yield a higher ratio
of pulp. The seed is never eaten.
Fresh litchis have a sweet muscat-like taste, more succulent and luscious than the canned fruit. Fresh
litchis will keep refrigerated for a couple of weeks, but are best eaten soon after picking. They also freeze
well and can be dried. Dried litchis are called litchi nuts. Although they are often listed with fruits,
specifically tropical fruits, when they are still in their soft from, they are technically nuts.
Litchi nuts are dried fruit. As the fruit dries, the pulp shrivels around the seed and absorbs a different
flavor. The paper-thin, brownish-red shells are broken off, and they are eaten like nuts or candy.
Some of the best lychee come from Thailand's northern province of Chiang Rai, where an annual festival
is held to celebrate the harvest
Also known as litchis.
Lichi chinensis.

Liter
Metric volume measure. It is divided in 100 centiliters and 1,000 milliliters.
1 liter = 33.8 fluid ounces.
750 milliliters = 24 fluid ounces. It is the standard size of most wine bottles.

Little Joe's
Dish of ground meat, scrambled eggs and spinach used as sandwich filling. It is popular in San
Francisco, and is named after a restaurant there.

Little necks
Quahog clams, the smallest, name refers to their size. See clams.

Little Scarlets
Scottish wild strawberries.

Livarot
French cheese from the Normandy region. It is a soft, smelly cow’s milk cheese from the Calvados area.
It is often wrapped in dried leaves to keep the runny cheese in place. In France, the cheese is

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nicknamed “Le Colonel” because the five red stripes on the package correspond to the insignia for this
rank in the French Army.

liver
Valuable food source, but becoming less popular. For many years calf’s liver was popular luncheon dish
cooked in slices medium to rare and served with sauteed onions, apples or bacon. Liver is covered with
a thin, transparent skin that must be removed before cooking.
Chicken liver was also popular as accompaniment to egg dishes or pasta. Chicken liver is also made
into paté and spreads.
Chopped liver is a venerable Jewish delicatessen item, made with well cooked beef liver, onions and
hard boiled eggs, blended with chicken fat. It was a buffet staple at most Jewish parties.
For goose liver see foie gras.
Meat Buyers Guide # 701 - beef liver.
Meat Buyers Guide # 704 - calf liver.

Livermore
Wine town in Alameda county, California long recognized as wine producing region.

liverwort
Herb with medicinal properties and the family hepaticae. It grows on wet ground or on tree trunks.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

liverwurst
Sausage made with finely ground liver, pork fat and meat. The sausage is almost spreadable. The
German word is Leberwurst. See there.

Livlander
German cheese with pungent taste. It is often called Hand Käse or Harz Käse.

Lizzy-run-up-the-hedge
Nickname for ground ivy. See there.

lobscouse
Colonial meat and potato stew, often basic fare on ships. The German version called Labskaus was
made with corned meat or herring and potatoes.
Also known as lob-scourse.

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lobster
The highest rated crustacean with two pincers or claws, the cutting claw being larger than the other claw.
The true lobsters live in cold water on the bottom of the ocean and are cannibalistic and cantankerous
animals.
They will molt, or shed their shells frequently and the new shell remains soft and vulnerable for a few
weeks. During that time the lobster grows rapidly and is not harvested because the meat is soft and
watery. Lobsters can live for many years and can reach 20 lbs and more. However, the best meat is in
animals up to 5 lbs. Government regulations stipulate a minimum size for lobsters.
Lobsters are harvested and farmed mostly in the waters off New England.
They come closer to the shore during the summer. They are caught in traps called pots, baited with
rotten fish. Maine lobster has firm, flavorful flesh.
Live lobsters have dark, black-green very hard shell, which turns red after cooking. The color is water un
- soluble. Maine lobsters tend to be a little darker than those from Rhode Island or Long Island. Lobsters
are shipped live to practically all parts of the world, and stay live when kept moist and cold. They are
ocean animals and died quickly in fresh water.
Lobsters can be kept in tanks for a number of weeks, but since they are shipped with their claws secured
by rubber bands they cannot feed and eventually starve.
Female lobsters can contain roe - called coral - which is a delicacy. The female's tail tends to be wider
than the male's. On the underside of all lobsters, tiny flippers appear just below the main body section
and legs. If the top two flippers are thin and feathery, the lobster is female. If the flippers are long and
spiny, the lobster is male.
SIZES INCLUDE:
Chicken lobster - one pound or less.
Quarters - 1 pound to 1 ½ pound.
Large - 1 ½ to 2 ½ pounds.
Jumbo - over 2 ½ pounds.
It is not true that smaller lobsters are more flavorful. This theory was probably started by marketers who
had many more small ones to sell.
Spiny lobster are warm water crustacean and have no claws. Their meat is drier than the genuine
lobster. See Spiny lobster.
The Locust Lobster, also known as Sea Roach in Florida is a warm water lobster without claws.
A lobster-like shellfish found in the Mediterranean is the karavida.
Homard in French, Hummer in German, langosta in Spanish, aragosta in Italian.
Homarus.

Lobster à l'américaine
Classical French dish made with lobster, brandy, tomatoes, shallots, garlic and white wine. There is also
a Sauce Américaine, made with the same ingredients, and served with fish and other seafood.

lobster butter
Culinary preparation by simmering lobster shells in butter. Fat will absorb the color and flavor of lobster.
Eventually the butter will turn red and acquire a strong flavor. It is strained and used to flavor sauces.

Lobster Newburgh
Standard American hotel dining room lobster dish until the 1960's. The dish consisted of lobster pieces
served in a Sherry flavored cream sauce. Lobster Newburgh was often prepared in the dining room,
because it consisted of cooked lobster pieces sauteed in butter with Sherry wine and heavy cream
added, and the sauce was thickened with egg yolks or Hollandaise sauce. A little paprika was used for
color.
The dish was created at Delmonico's Restaurant in New York City. A Captain Wenberg introduced the
dish to the executive Chef Charles Ranhofer, and the dish was named after the captain. When he he
got into financial difficulties and could no longer pay his restaurant bills, the name of the dish was turned
around into Newburg, and eventually Newburgh.
Ranhofer’s cookbook mentioned the dish as lobster à la Delmonico.

lobster pie

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There are many versions, basically lobster chunks blended with cream sauce flavored with fish stock,
and baked under a pie crust.

lobster roll
New England snack, buttered lobster chunks served warm on a hot dog roll.

lobster salad
Basically any kind of cold shelled lobster is can be called lobster salad.

lobster sauce, Chinese

Sauce, used in Cantonese or Chinese-American dishes, such as shrimp with lobster sauce. The sauce is
made with fermented black beans and is commercially available. It does not contain lobsters.

lobster sauce, French

Classical rich sauce made with crushed lobsters, brandy, white wine, tomatoes and spices. It can be part
of an elaborate lobster dish, but also made to be served with poached fish.
Also known as Sauce Américaine.

Lobster Thermidor
French classical dish created on January 24, 1894 by a Parisian chef working at the Café de Paris, and
named for the play he attended that same evening at Comèdie Française. The dish remained popular
into the 1940's, though it has declined in popularity of late.
The dish is also credited to the chef of Napoleon I, named after the month it was first served to him.
The dish consists of partially cooked lobster, removed from the shell, cubed and placed back in the shell
with an herb, shallot, mustard, tarragon and egg yolk enriched white sauce, sprinkled with Parmesan
cheese and baked until done.

Lochan Ora
Scotch-based liqueur made by Chivas Regal.

locust beans
See carob.

lodge
Wine warehouse used to store Port wines in Oporto, Portugal.

Lodi
Apple variety developed in New York State in the early 1920's.

Lodigiano
Italian Grana (hard) cheese made near Lodi. The outside is dark and often oiled, the interior is yellow,
sharp and fragrant.
Also known as Lombardo.

Lodoicea Maldivica
Rare palm native to the Seychelles. It grows the largest and heaviest seed of any plant, a "Siamese
twin" coconut weighing 13 to 18 kilograms (28 lb to 45 lb).

Löffelbiskuit
German name for Lady Fingers. See there.

loganberries
Berries growing wild, and being cultivated. The fruits resemble blackberries in shape, but have the color
of red raspberries. They are slightly tart and somewhat waxy in appearance. The darker they are the
sweeter the flavor. Loganberries are available June through August and generally best in July. The
commercial production comes from the Pacific Northwest.

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There is considerable disagreement whether they are a blackberry hybrid, a cross between raspberries
and blackberries.
Rubus loganobaccus.

Logroño
Spanish wine town and region in the Rioja district.

loh mai
Chinese/Buddhist/vegetarian specialty. A pressed bean curd appetizer made to resemble meat.

loi kaeo
Thai fruit dessert made of cut fruit in syrup and crushed ice, scented with rose petals or jasmine flowers.

loin
The back part of an animal. Since it gets the least amount of movement and exercise it is the most
tender part.
Beef loin - Meat Buyers Guide #172
Lamb loin - Meat Buyers Guide #231
Veal loin - Meat Buyers Guide #331
Pork loin - Meat Buyers Guide #410.

Loire wines
River and wine growing area in western France. Along the river are a number of different viticultural
areas. Most wines of the Loire River valley are white, but there are also roses and a few red wines.
Some sparkling wines are made. The wines range from very dry to medium sweet, and are pleasant,
light and refreshing. Generally, they are light wines which do not age well.
GRAPES CULTIVATED:
Chenin Blanc, also known as Pineau de la Loire, Breton or as the Cabernet Franc Muscadet
Cabernet Sauvignon.
VINICULTURAL LOIRE AREAS:
Muscadet - at the mouth of the river where it flows into the Atlantic Ocean, and the dry white wine is
excellent with seafood.
Anjou and Amboise - near the city of Angers, and including the Coteaux du Layon, and Coteaux de la
Loire. It produces some the the best Loire rosé and also white wines.
Touraine - surrounding the town of Tours. The wines include sparkling, dry, semi-sweet, or sweet. Mostly
pleasant, light and refreshing. Includes the wines of Bourgueil, Chinon, Montlouis, Vouvray.
Saumur - known for its sparkling wines.
Chinon and Bourgueil - light bodied reds.
Vouvray and Montlouis - white wines from the Chenin Blanc grape.
Quincy and Reuilly - pleasant light white wines.
Pouilly-sur-Loire and Sancerre - some of the finest dry white wines of the Loire are grown along the upper
Loire, far from the Atlantic Ocean. The major grape is the Sauvignon Blanc which here is known as
Blanc-Fumé.
The wines include: Pouilly-Fumé, Sancerre and small quantities of a rosé from the Pinot Noir grape.

lollies
Australian and British slang for lollipops.

lollipops
Hard candy on sticks, known since the late part of the eighteenth-century.
Also known as lollypops.

Lombarts Calville
Dutch variety of apple with yellow skin when fully ripe, but it is usually harvested green. Good for eating
and processing.

lomi lomi

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Salmon dish from Hawaii made originally with salted and dried salmon. The salmon is soaked to remove
salt, and then coarsely chopped, mixed with scallions and diced tomatoes. It is served cold as a salad.

London Broil
The name of a dish, and not of a specific meat cut. Grilled beef, sliced and served with a sauce, most
likely mushroom sauce. The meat cut is not clearly defined. Many restaurants use beef flank, a tender,
but stringy muscle, which is quite palatable when sliced on a bias.
Supermarkets often call muscles cut from the beef round and other cuts London Broil.

long beans

Very long, slender green beans, common in Oriental cooking.

Also known as snake beans.
Vigna unguiculata, spp. sesquipedalis.

long neck
Beer bottle with a long neck, popular in the South.

Long Island duck

See duck.

Long Island Ice Tea

Alcoholic drink popular at the Jolly Swagman Inn in Hicksville, Long Island, New York. It looks and
deceptively similar to ice tea, though it's a powerful blend of gin, vodka, rum, tequila, triple sec and
lemon juice or lime, mixed with Coca Cola which gives the drink its tea-like appearance.

Long Island wines

The industry dates only to 1973, when the Hargraves started their vineyard at Cutchogue. They
discovered that the maritime climate and soil is similar to Bordeaux's.
Since then many potato fields have been planted with grapes. Cabernet Sauvignon and Sauvignon Blanc
do well on Long Island, especially on the North Fork. Chardonnay, Merlot, Riesling and Gewürztraminer
are also cultivated. However, the climate is not particularly suited to Zinfandel, Petite Syrah and
Pinot Noir.
The Hargrave vinery was sold to an Italian family in 1999.

longans
Chinese fruits resembling lichees. This tropical fruit was originally only imported to the US, but is now
grown in Florida. It can be purchased and eaten either fresh, canned in syrup, or dried.
Longans are prized in northern Thailand, where they are known as lamyai, that every year a festival is
held in Lamphun, during the height of the harvest season.
Also known as Chinese Dragon Eyes.
Also known as Longyn.
Euphoria longan.

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longhorn
Cattle breed, originally from Spain, which was widely raised by Texas rangers, and became the cattle of
the famous cattle drives. Longhorn cattle lost commercial importance when other breeds were introduced
in the 1920's.

Longhorn cheddar
Type of cheddar cheese named for its long cylindrical shape.

longjohn
Long, straight doughnut.

Longyan
Chinese white wine grape variety.

looseners
Coffee shop server’s slang for prunes.

loquat

Fruit from an evergreen tree called Japanese medlar, often used as ornamental tree in backyards. It
belongs to the same botanical family as apples. The name means reed orange in Cantonese, where the
fruit originated.
Loquats resemble apricots and are about 2½ inches long with a brown pit in the center. It is normally
sold in clusters. The fruit will blemish easily and is therefore difficult to grow and to ship. It can be eaten
fresh or used in jams and jellies. Also known as Japanese plum or nispero.
Eriobotrya japonica.

Lord Lambourne
Popular dessert apple variety widely grown in Europe. Round, regularly-shaped, with greenish-yellow,
red-streaked skin. The greenish-yellow flesh is soft, juicy and sweet.

Lorette potatoes
Classical French potato dish. Mashed potatoes mixed with cream puff paste, shaped and deep fried.
The proportion of potatoes to paste is about half and half. The mixture is often piped with a pastry tube
on parchment paper, and then the paper
is dipped in the hot fat to allow the potatoes to slide off.

Lorraine
Small, fresh cheese seasoned with pistachio nuts.

lotte
French term for monkfish. Only the firm fleshed tail is used. See monkfish.

lotte au poivre
French. Monkfish tails coated with crushed peppercorns and sauteed over a high flame. This classical
French dish might have been the inspiration for the blackened red fish of Cajun cooking, though it is less
spicy and less blackened than the American counterpart. A popular dish in bistros.

lotte à l'oseille
Monkfish in sorrel sauce.

Lotus

Picture courtesy of Melissa's Inc. (800) 588 1281

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Sacred plant of Asia related to water lily and used extensively in cooking. The root, seeds and leaves are
eaten.
Lotus leaves are steamed or eaten raw as salad.
Lotus roots are used as vegetable. They are perforated with holes and are decorative. The roots are
available fresh and canned. The roots are also ground into flour. Among the Chinese, sliced lotus root,
with its lacy texture, symbolizes letting the good luck shine through.
Lotus seeds are often served during Chinese celebrations, such as Chinese New Year, to symbolize
plenty. They have a slight almond flavor and are usually cooked, pureed and added to soups and
desserts. Also known as med bua.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Nelumbium nuciferum.

Lough Caum
Irish goat cheese from County Clare. Strong and somewhat acidic tasting.

Louisbourg chicken pie

Chopped chicken meat mixed with sausage meat and shaped into meat balls, cooked in chicken broth
with potato balls, then topped by puff pastry and baked.

Louisiana calas
Deep fried sweet rice cakes sold during carnival be street vendors in New Orleans.

Louisiana food
TYPICAL DISHES:
Dirty rice - Leftover rice, sauteed with onions, green peppers, celery, stock and giblets.
Gumbo - A thick, robust soup with many variations. Common are shrimp, chicken, okra, and file
gumbo.
Hush puppies
Jambalaya - A stew of multi-ingredients, commonly including tomatoes, onions celery, countless
seasonings and meat, fish or shellfish.
Mirliton - A hard-shelled vegetable pear. The softer inside is cooked like squash, commonly stuffed with
ham or shrimp with a spicy sauce.
Okra
Oysters - raw, fried, Bienville, Rockefeller. See there.
Red-beans and rice.
LOUISIANA SWEETS INCLUDE:
Bread pudding - Often laced with whiskey.
Pecan pie
Pralines - A very sweet candy patty made from sugar and pecans.
See also New Orleans, Creole, Cajun.

Loup de mere
French term for a fish in the bass family.

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Loupiac
Wine-growing area in Sauternes, France producing sweet wines.

lovage
Large plant native to the Mediterranean with strong, aromatic oil. The plant can be eaten as vegetable,
or candied like angelica. The seeds are used in baking.
Levisticum officinale.

love and tangle

Two doughnuts twisted together before frying.

love apples
Term for tomatoes, which also can be found in other languages. It is probably based on the erroneous
translation form the Italian pomo de Moro to the French pomme d’amour. Since tomatoes originated in
the Americas, the name did not make much sense.

Lovers of the Stinking Rose

Garlic lovers' fan club. It studies the scientific aspects and history of garlic. As of 1991, there are 4,000
members.
Last available address: 1563 Solano Avenue, Suite 201, Berkeley, CA 94707

low mull
Meat and vegetable stew made with at least two meats.Also known as Mulligan stew.

low country cooking

The term low country cooking in America refers to the ethnic cooking found on the South Carolina coast,
especially Pawleys Island and the low-lying coastal country of South Carolina to Georgia. Its culinary
heritage, like that of Cajun and Creole, combines African, Caribbean, European, and native American
influences.
The earliest new world settlers were slaves from the sugar plantations in the West Indies in the 1670's.
They brought with them the cooking style and ingredients of their African roots, such as yams, okra, and
sesame seeds, and also from the West Indies. These Afro-Americans were the dominant population at
that time, but there were also French Huguenot refugees, German Moravian farmers, and Sephardim
Jews from Spain and Portugal.
The cooking is peppery. Typical dishes include fresh seafood, especially crabs, shrimp, oysters, grouper,
hush puppies, fried okra, cole slaw, rice, butter beans, collards, rice, squash, peach cobbler. Dinner is
usually served midday
Holland and Belgium are known as the low countries in Europe.

low calorie
Term difficult to define because it is dependent on serving size and many other factors.

loweezies
Term in the local Boontling dialect of northern California for soda biscuits, named for Louisa who made
excellent ones.

Lowenstein, Eleanor
Leading antiquarian cookbook dealer, owner of the Corner Bookshop in New York City. She purchased
the Andre L. Simon (founder of The International Wine and Food Society) collection. Ms. Lowenstein
passed away in 1980. The collection is now with the American Wine and Food Institute

lox
Jewish/Yiddish word for fatty salmon cured in brine. Often the belly is used. The word is related to the
German word for salmon, which is Lachs.

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luau
Hawaiian traditional feast. The word originally meant taro leaves. The term is also used for a dish
wrapped in taro leaves.
See Hawaii.

Lübeck
Port city in northeastern Germany on the Baltic Sea. The marzipan capital of the world and also famous
for Lebkuchen.

Lucullus, Lucius Licinius

Roman with incredible wealth, 114 to 57 BC. Lucullus spent his fortune on lavish meals.
One gourmet society in New York City is called the Lucullus Circle.

lucuma
Another name for star apple. See there.

lufer
Turkish small, delicate, but inexpensive fish, unique to the Black Sea, often served grilled.

Lugana
Italian dry white wine produced around the Lake Garda in northern Italy.

Luganeghe
Italian pork sausage, normally sold as Italian sausage. It is sold by weight rather than by links and
weight.

luk grawan
Thai name for cardamom.

luk chup
Thai very sweet dessert made of mung bean paste.

Lukanika
Greek pork sausage flavored with wine and coriander seeds, eaten as cold cut.

lumache
Italian dry pasta resembling little snails.

lumber
Hotel slang for banquet furniture.

lumpfish roe
Available orange and black varieties usually from Iceland, and served as caviar replacement because it
is much less expensive than salmon or sturgeon roe.

lumpia
Indonesian egg roll, quite popular in Holland.
Also known as loempia.

Lunar New Year

See Chinese New Year.

luncheon meats
Inexpensive cold cuts for sandwiches.

Lüneberg (Luneberg)
Austrian cheese from the Province Vorarlberg. The cheese resembles Emmenthal.

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Lunel
French sweet wine made in the Pyrenee region.

lupine
Any of a group of flowering plants in the pea family. The plants have white, beanlike seeds which are
eaten in some parts of Europe.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

lutefisk
Scandinavian dried cod fish, reconstituted by alternate soakings in water and a caustic soda solution
(which replaced the long-used lye). Derided by many for its pervasive old socks or over-the-hill brie
aroma, it esteemed by others for its ripe flavor and gelatinous texture.
Swedes eat it with cream sauce and hardtack; Norwegians eat it with melted butter and lefse bread; and
Danes prefer mustard sauce and flat bread. All eat it with potatoes.

Luxembourg
Tiny country sandwiched between France, Germany and Belgium. Wine is cultivated along the Moselle
River.

Luzern
Picturesque town in Switzerland on Lake Luzern, famous as tourist destination. The close by
Bürgenstock is a mountain retreat with an excellent hotel complex.

lychee
See litchi.

lycopene
Phytochemical with strong antioxidant properties. It creates the color in tomatoes.

lympa
Table wine of ancient Pompeii, probably made from free-run juice. Sometimes mixed with sweet wine to
make confusum.
See defrutum.

Lynch-Bages, Château
Wine estate in the Bordeaux region of France. It produces sturdy red wines.

lyonnaise, à la
French culinary term with dishes containing onions. The best known are pommes lyonnaise, home fried
potatoes with onions.

M. D.
Coffee shop slang for Dr. Pepper soda.

M. A .P.
Modified atmosphere packaging. A technologically advanced packaging first used in the 1980's. It is a
semi-permeable membrane, a breathable plastic film which allows certain spoiling gases to escape and
reduces the amount of oxygen to retard spoilage. It also regulates the exchange of other gases.
Especially useful for produce which once picked draws on its own energy, taking in and giving off gases.
M.A.P. can help produce to ripen without spoilage from trapped moisture.
The film varies for different products.

M. R. E.
Abbreviation for Military ready-to-eat meals. The meals were modified after the gulf war and
consist of twenty four menus including Pasta Alfredo and Jamaican spiced Pork Chops. Each package

523
includes extra cheese spread, individual bottle Tabasco Sauce, and M&M. The meals stay edible for up
to three years without refrigeration. A water activated heating element is used to warm the meals.
Modified M. R. E. are used for humanitarian relief and include vegetarian meals.

Macabeo
Spanish white wine grape, also known as Viura in the Rioja region, is the most widely planted white
grape variety in Rioja. See Rioja.
Tempranillo and Garnacha are the prominent red grape varieties.

Macabeo
Spanish white wine grape originally grown in the Somontano region, now grown in Rioja and throughout
Spain. Also known as viura.

macadamia nuts
The seeds of a tropical nut tree. The lush tree grows only in sub-tropical climates and prefers mineral rich
lava soil. The roots remain close to the surface, and the tree can easily be blown over. Thus, most
orchards are surrounded by wind-breaking pine trees.
Although macadamia nuts are usually associated with Hawaii, where most are grown, they are actually
native to Australia. They were discovered to be edible by Dr. John Macadam, secretary of the
Philosophical Institute of Melbourne, Australia. The seeds were taken to Hawaii in 1892.
An alternate version attributes the name of the tree to a John MacAdam, who promoted the cultivation of
the tree in Australia.
The trees require many years to bear fruit. The nuts grow inside shells, which are inside leathery, difficult
to crack husks, which hang in clusters. It requires 300 pounds of pressure per square inch to crack them.
Thus the nuts were especially rare before the 1950's when machinery was developed which could crack
them for commercial use.
The harvest in Hawaii begins in August and extends to March, with five pickings of nuts per season.
Though the nuts contain no cholesterol, most manufacturers roast them in coconut oil, a saturated fat.
However, they are nutritionally rich as well as sweet, creamy, crunchy tasting, and a cross between
delicate and rich.
Macadamia nuts are also cultivated in Guatemala.
Also known as Queensland nuts.
Macadamia ternifolia.

macaroni
Generic name for pasta in the shape of long tubes. In the USA, most macaroni is cut into short pieces
and slightly bent, called elbow macaroni. It ranks next to spaghetti as the most popular pasta in the US.

macaroni and cheese

Popular all American pasta preparation. The standard recipe consists of small tubular macaroni, cooked
and mixed with cream sauce and American cheese. If homemade, the mixture is usually baked in the
oven for a short time, but most packaged brands use a soft cheese for immediate mixing and serving.

macaroons
Almond paste cookies. The name comes from the Venetian word,"macarone", meaning fine paste.
Earliest record of them dates to 791 in France. Macaroons were made at a monastery supposedly in the
shape of a monk's navel.
Italian macaroons are also sometimes called brutti ma buoni, which, literally translated, means ugly but
good.
Popular at Passover, though there does not appear to be any symbolic reason why.
At The Waldorf-Astoria Hotel in Manhattan, almond macaroons were made every day fresh in two sizes
and offered to the guests free of charge.
There are also coconut macaroons on the market, but the original were always made with almond
paste.

maccheroni con noci e cacao

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Macaroni dish, popular as a first course of Christmas dinner in the Umbria part of Italy. It consists of
macaroni with walnuts and cocoa.

mace
Nut shaped tropical spice. The ground shell or filmy red membrane of the nutmeg. The outside of the nut
is ground off and becomes mace, the inside is sold as nutmeg. There is little difference in flavor.
Both the nutmeg and the mace are encased in a fleshy husk which is delicious when cooked, but unsafe
uncooked. In fact, mace is poisonous, but not harmful in the small quantities used.
Mace is sold normally ground or in flakes, sometimes called blades.
Also known as tavitri.
Myristicae fragrans.

macédoine (macedoine)
French culinary term. Mixture of different foods, often used on menus to describe
a fruit salad. The word probable goes back to Macedonia, formally part of Yugoslavia, and also part of
Greece because the population consists of many different ethnic groups.
Macedonia is blessed with balmy temperatures and it became known as the Garden of Midas. Fruit trees
and wine grapes, notably Xynómavro and Negoska, are grown there. This probably explains the
connection with fruit salad.

macérer
French culinary term, to add liqueur to fruits to steep in for additional flavor. Macerate in English.

mâche/mache
French name for a lettuce with medium to dark green small round, delicate leaves which form cluster.
Soft, creamy texture and sweet, nutty flavor. Expensive, delicate, and flavorful so best used raw in
salads. One of the first salads in Spring
Also known as corn salad, field salad, lamb's lettuce, or miner's lettuce.

Machiavelli
Famous Italian author, his name is now associated with the famous Tuscan wine Chianti Machiavelli.

mackerel
Important food fish, living in the oceans north of the equator. The fish is metal blue, and has dark meat
with high fat content. Available salted, canned, fresh and frozen.
VARIETIES ARE:
Amberjack
Atlantic Mackerel, also called Boston Mackerel.
Bonito Mackerel, a large fish with strong flavor, term used for Spanish Mackerel harvested in the Pacific.
Horse Mackerel, also known as Scad.
King Mackerel, harvested in the Atlantic ocean, also known as Kingfish.
Pacific Jack Mackerel, also called Pacific Horse Mackerel.
Spanish Mackerel, also known as chub, harvested in both the Atlantic and the Pacific oceans. Scomber
is the European variety.
The American pompano is in the mackerel family.
Maquereau in French, Makrele in German, caballa in Spanish, sgombro in Italian.
Scomber scombrus.

525
Mâcon (Macon)
French wine trading center in Southern Burgundy, and also of wines of that name. The wines can be
white, red or rosé, most of it is red.
Mâconnais is the area around Mâcon, and produces excellent wines, such as the celebrated Pouilly
Fuissé and St. Veran.
Mâcon Villages is an appellation for white wines from specific districts.

Macônnais (Maconnais)
Goat cheese from France.

Macqueline
French cheese made in the Department Oise and resembling Camembert.

Macoun apple
Apple variety developed in New York State in the early 1920's as eating apple.

macrobiotic diet
Eating the Macrobiotic Way is a philosophy, by George Ohsawa, a Japanese-American who died in 1966.
The word macrobiotic literally translated means big life. It is based on yin/yang principles as espoused
by Sagen Ishizuka. See yin/yang.
The diet includes vegetables, seaweeds and grains and only small amounts of animal products. In
addition to balancing "yin" and "yang" foods, it balances foods from the sea with foods from the land.

mad honey
Some honey can produce toxic effects, such as nausea, fainting, vomiting, excessive perspiration, and
potentially dangerous drops in blood pressure, although most commonly the effects resemble a 24-hour
virus.
Evidence of "mad honey" are found in history. It is said that in 410 BC, Persian soldiers went mad after
eating honey produced from the nectar of rhododendron, which contains gray-antitoxins.
Mountain laurel and sheep laurel commonly found in the eastern US also produce toxic effects. Its is
uncommon in commercially produced honey, because any toxicity is usually diluted throughout a large
batch. Small quantity honey, such as purchased from small farmers is more likely to be toxic. See
honey.

Madagascar
Island off East Africa famous for the cultivation of vanilla beans. See there.

made dishes
English old term for a main courses.

Madeira
Fortified wine from the Portuguese island by the same name. The wine is brought to an alcohol content
of about 20% by the addition of high-proof brandy.
The wine production was far more than the island's population could consume themselves and it
became the major export. But on long voyages, the fortified wine sloshed around in the barrels in the
sweltering holds of sailing vessels and developed smoky, caramel flavors. The wine is aged in estufas,
rooms heated to temperatures of over 100 degrees for several months, a practice that would be
calamitous for most wines. to duplicate the old shipping practices.
Madeira lovers in earlier times are said to have boasted that their best bottles had been "three times
around the Horn". Wealthy shippers sported a small suspended cask of Madeira in their offices and
visitors were expected to tap it lightly to set it in motion.
So Madeira turned natural deterrents into positives. Nature issued two other challenges which almost
ended the wine industry. Mildew struck the vineyards in 1852, cutting production to a third of its volume
in the succeeding 20 years. Then, in 1873, the phylloxera attacked, which wiped out most of the
vineyards in France and much of the rest of Europe. It took 15 years to replant the vineyards with
phylloxera resistant vines. See phylloxera.

526
Madeira, in addition to its unique style and ability to survive natural challenges, owes much of its
commercial success to historical incidents.
Drinking Madeira was popular in colonial America, perhaps as a defiant gesture. At that time, the British
decreed that all European goods destined for its colonies be transported in British ships and travel via
Great Britain. Madeira, though Portuguese-owned, is located off the coast of northern Africa and was
deemed outside decreed area. As the American colonies grew more estranged from the mother country,
drinking Madeira grew more common. It is said that the signers of the Declaration of Independence
celebrated the signing with a glass of Malmsey Madeira. Thomas Jefferson was known to be fond of
Madeira.
Madeira may just be the first American fad to have taken hold in England. British solders who fought in
the Revolution acquired a taste for the wine and brought it home with them. During the Napoleonic Wars,
shipments of their favored claret, Bordeaux red wine, was curtailed by the blockades and they turned
more warmly to Madeira, perhaps, like the Americans, fostered by emotions of defiance.
Meanwhile, back in America, Savannah, along with Boston, New York and Philadelphia, became major
ports of entry for shipments and had prestigious Madeira Clubs which met about once a month. The light,
pale Rainwater Madeira was first blended by William Neyle Habisham, a prominent Savannah wine
merchant.
Madeira wines are mostly named for the grape varieties they are made from, which also dictate the
sweetness and style of the wine.
MADEIRA WINES BY DEGREE OF SWEETNESS:
Sercial - driest
Verdelho - medium dry
Bual - sweet
Malmsey - the sweetest.
At one time, vineyard names were on the bottles, but this practice is no longer done.

Madeira sauce
Classical French sauce, a meat brown sauce, also called sauce demi-glace, flavored with Madeira wine.
The sauce is often served with baked ham and beef.

Madeleines
Little French cakes baked in scallop shaped molds.

maderisé
Term for wine that has spoiled by storage in heat or by oxygen. The wine is usually brown and has a
smokey, off flavor.

Madiran
Rough tannic red wine from the Gascony region of southwest France.

madrilène
French term for in the style of Madrid. The term is most often used for Consommé Madrilène, a pink
beef consomme flavored with tomatoes, often served chilled.
The pink color expected by customers was difficult to achieve without adding food color, and most
restaurant served a canned soup or a home made soup dyed red, which gave the dish a bad name.
Properly made Consommé Madrilène is delicious.

Magenta
Italian town famous for a battle between France and Austria. The name appeared on menus.
It is also the name given to a dye.

Maggi, Julius
Inventor of a line of soup bases and seasoning, which became immensely popular in German speaking
countries. At one time, many inexpensive restaurants had a bottle of Maggi's Würze on each table.

maggot

527
Maggots are used as human food by some tribes. Eating maggots was shown on the TV Show Survivors
in summer 2000.

magnesium
Papayas are rich in magnesium. See papaya.

Magnum
Wine bottle size, twice as big as the normal bottle, or 1.5 liters.

Magratch Ruby
Russian red wine grape variety, a cross between Cabernet Sauvignon and Saperavi.

magret de canard
French term for duckling breast from a force-fed bird.

Maguey
Ornamental plant cultivated in Mexico for fiber, food and for beverages made from the sap of the huge
fruit.
The fleshy leaves are squeezed and the liquid used as ointment. See Tequila and pulque.
Also known as agave.

mahimahi/mahi mahi
Pacific food fish commonly harvested in the waters off Hawaii and Polynesia. Also called dolphin, but it is
not related to the true dolphin, which is a mammal.
Mahimahi is moderately low in fat.

Mahon
Spanish cow’s and ewes’s milk cheese, soaked in brine and then rubbed with olive oil. The rind is hard,
but the interior is semi-hard.

Mai Tai
Rum drink made with lime and Curaçao. The drink was on the Trader Vic's menu.

Maids of Honor
Custard tarts made with almond paste and fruit jam.

Maiden blush
Apple variety.

maiden's delight
Coffee shop slang for cherries.

maigre
French term for lean, and by extension for food made without meat and meat products.

Maile
Ewe’s milk cheese made in the Ukraine and in the Caucasus mountains. It is kept in brine for storage.
Maile Pener is a more fatty version of the same cheese.

Maille
French brand of mustard, now available in the US available with several flavors, including shallots.
Maille operates a boutique at fashionable Place de la Madlaine in Paris. The company belongs to the AM
Group (in 2000).

528
Mailly
Village in the Champagne region of France famous for their pinot noir grape production.

main course
Known in America as an entree. Old English words are removes and made dishes.

Main
German river.

Mainauer
German cheese resembling Münster, made on the island of Mainau in Lake Constance, at the border of
Austria, Germany and Switzerland.

Maine food
The most northeastern state famous for lobsters and potatoes. It has an extensive coastline and beside
lobsters other fish are harvested. Canned sardines are a major product.
Maine potatoes are generally classified as Irish Potatoes. Baked beans are perhaps more commonly
found in Maine home-cooking than in Boston.
The short summer season produces excellent blueberries, apples and pears.

Maintenon, Françoise d’Aubigne

French Marquise, secret wife and lover of the French King Louis XIV. Her name appeared on classical
French menus.

Mainzer Hand Käse

Strong smelling German cheese, basically Limburger cheese. See there.

maison
French word for house. At one time, the word maison was used in connection with restaurant names. La
Maisonette was the name of the night club in the St. Regis Hotel in Manhattan.

Maison d’or
French term for “golden door”. The term was used as restaurant name.

maître d'hôtel
Often spelled maitre d'. French term for master of the household. The term, now old fashioned, was
used in elegant restaurants to describe a headwaiter.

maître d'hôtel butter

The most popular of the many butter mixtures in French cooking. The blend consisted of fresh butter
kneaded with chopped parsley, lemon juice, salt, pepper and Worcestershire sauce. It is customary rolled
in wax paper to a roll about one inch in diameter, and chilled. The sliced butter is served on top of broiled
meat.

maize
The Spanish word for corn. The same word, with different spellings, is used for corn in many European
languages. See corn.

Maizena
Brand name of corn starch. Originally a German brand.

maizuna
Asian variety of mustard greens.

Major Grey's Mango Chutney™

Brand name, see chutney.

529
majordomo
Spansih term for a chief steward, or the manager of a large household. The term is also used for butler.

make it a virtue
Coffee shop slang, add cherry syrup to cola.

mako shark
See shark.

Málaga/Malaga
Spanish fortified sweet wine from the Spanish region of the same name. The wine has a high alcohol
content. The better wines are made with the addition of sun dried Pedro Ximénez grapes to add
sweetness.

malakit
Philippine rice variety rich in gluten.

Malakoff
French soft cream cheese.

Malakoff Torte
Viennese chocolate cake, consisting of layers of lady fingers and cream.

Malakow
Battlefield in Sewastopol on the Crimean peninsular. The battle was won by the French general
Pelessier, who became later the Duke of Malakow. The name was used in the 19th century for culinary
creations, including a cake. The cake was quite popular in Vienna where is was spelled Malakoff.

malanga
Starchy tuber with pale or purplish and somewhat slippery flesh. The flesh turns grey when cooked.
Used in Hispanic cooking as thickening in soups, but also as fries.
It must be cooked at all times.
Also known as eddo, taro.
Colocassia esculenta var. antiquorum.

malanga
Fleshy leafed South American herb.
Also known as West Indian Kale.
Xanthosoma atrovirens.

malaqueta
A tiny, fiery red or green peppers harvested in Brazil. They are steeped in dende palm oil to make the
pimento sauce used in Bahian cooking, and is also added to many local dishes.
Also known as Malagueta, or Grains of Paradise.

malasol, also spelled malossol

Russian term for lightly salted. It is used for the best quality caviar.

Malaysia food
The Malayan peninsula is dominated by the country of Malaysia, with Singapore an independent island
state at the tip. The food is often minced and highly spiced. No pork is consumed for religious reasons.
The food is much influenced by Chinese cooking. Rice is a staple.
DISHES INCLUDE:
Dalcar - stewed lentils, mutton, and vegetables in a curry sauce.

530
Ikan asam - fried fish in a spicy, sour tamarind curry.
Ikan bilis - small whitebait fish fried with a spicy soy and peanut sauce.
Kacang panjang - scallions sauteed with soybean curd.
Oporan - chicken with coriander and coconut cream.
Pecel istemewa - spiced chicken in a coconut sauce.
Sotong berkelar - fried squid with tomatoes and spices.
Tahu panjang - string beans sauteed with soybean curd.
Tauge panjang - bean sprouts sauteed with soybean curd.
The Peranakans are Straits-born people of Chinese roots when the Chinese men intermarried with the
local Malaysian women. The men are known as Babas and the women are known as Nonyas. They
developed a respected local food style is called Nonya, see there.
MALAYSIAN INGREDIENTS:
Alba - enugreek. See there.
Asam Pai - dried tamarind slices. See there.
Assam - tamarind. See there.
Bangkuang - yam beans, a type of sweet yams.
Bawal - pomfret, an ocean food fish. See there.
Bayam - spinach. See there.
Bijan - sesame seeds, also known as gingerly seeds. See sesame seeds.
Biji sawi - mustard seeds. See there.
Blacan - shrimp paste.
Buah keras - candlenuts. See there.
Bunga lawang - star anise. See there.
Bunga cingkeh - cloves. See there.
Cendawan - Chinese dried mushrooms.
Char choy - preserved mustard cabbage hearts.
Chim mei fun - rice flour.
Choy poh - pickled radish.
Daun bawang - scallions. See there.
Darn mien - fresh egg noodles.
Daun kesom - pungent leafy herb.
Daun ketumbar - cilantro. See there.
Daun limau purut - lime leaves.
Daun pandan - pandan leaves.
Daun pudina - mint. See there. Daun salam - bay leaf. Fah chew - Szechuan pepper.
Farn su mew - sweet potato greens.
Fu pei - bean curd skins, thin sheets collected before the soy coagulates.
Fuchok - crip, dried bean curd skins.
Gar lowe - daun Kadeok, shiny leaves from a wild growing tropical weed.
Ghee - clarified butter as used in Indian cooking.
Halia - ginger. See there.
Ho yow - oyster sauce. See there.
Hoe see - dried oysters.
Hollan dow - snow peas. See there.
Hung yan - almonds. See there.
Ikan kembong - mackerel. See there.
Jintan manis - fennel seeds. See there.
Jintan putih - cumin. See there.
Ju mong yow - pork caul. See caul.
Kacang Panjang - long Beans. See there.
Kan sui - alkali water.
Kangkong - green leafy vegetable that grows beside streams.
Karprupillai - curry leaves. See there.
Kas kas - poppy seeds. See there.
Kayu manis - cinnamon. See there.
Keladi - yams. See there.
Kerapu - grouper. See there.

531
Ketola - angled Loofah, a dark green gourd with angular ridges.
Ketumbar - coriander. See there.
Kong yu chai/ Ikan bilis - dried anchovies. See there.
Kuchai - chives. See there.
Kundor - green gourd.
Kunyit - tumeric. See there.
Labu Siam - chocho, pear shaped fruit of a climbing vine used as vegetable.
Lada - peppercorns. See there.
Lah lah - mussels. See there.
Lam keong fah - Bunga Kantan, the flower buds of a ginger variety used in curries.
Lap cheong - Chinese sausages, normally made with pork and sun-dried.
Lengkuas - galangale. See there.
Lin chee - lotus seeds. See there.
Lobak - Chinese radish.
Loh mei - glutinous rice. See there.
Ma lai chan - Blacan, shrimp paste available in cakes or in cans.
Mah yow - sesame oil. See there.
Mah tai - water chestnuts. See there.
Meehon - rice vermicelli. See there.
Mei chou - rice wine. See there.
Mien kon - dried egg noodles.
Mien kun - fried wheat gluten ball.
Mok Yee - wood ear mushrooms. See there.
Mok kua - papaya. See there.
Mui choy - salted and dried mustard greens.
Ng heong fun - five spice powder. See there.
Ping tong - crystal sugar.
Rebong - bamboo shoots. See there.
Sai yeong choy - watercress. See there.
Sambal - spicy chili mixture.
Sang chow - soy sauce. See there.
Santan - coconut . See there.
Sar Kok mai - sago. See there.
Sar keong - miniature member of the ginger family, both the leaves and rhizomes are used. See
ginger.
Sayor sawi - mustard greens. See there.
Serai - lemon grass. See there.
Sohoon - transparent noodles made from green pea flour.
Su chai choy - Sayor manis, a green vegetable.
Suin mui cheong - plum sauce. See there.
Sun fun - tapioca flour.
Tai choy kohl - agar agar. See there.
Teemchok - dried soy bean curd.
Tepong Hoen Kwe - green flour made from peas or Mung beans.
Terong - eggplants. See there.
Tong choy - pickled Chinese cabbage.
Tai tou choy - dried preserved radish.
Tong hoe - Chinese spinach. See amaranth.
Tow sar - sweet bean paste made from cooked red beans.
Towfoo - bean curd. See there.
Towgeh - bean sprouts. See there.
Tung loong chew - bell peppers. See there.
Ubi kayu - tapioca. See there.
Ubi keledek - sweet potatoes. See there.
Udang kering - dried shrimp.
Wong Ah Bak - Chines white cabbage. See there.
Yea tong - Gula melaka, the dark brown cakes made from the sap of coconut palms.

532
Yee mien - fried noodles.
Yew to - cashew nuts. See there.
Yu loe - fish sauce. See Thai, Naam pla/nam pla.
Yu chee - shark fins. See there.
Fruits include ambarella, carambola, rambutan. See all.

Malbec
Red wine grape variety cultivated in Bordeaux and the Cahors region. Also grown in California.
Also known as Pressac.

malolactic fermentation
See fermentation.

Mallard duck
Largest of wild duck, a popular hunting bird.
Anas platyhynchos.

Malle, Château
French wine estate in Sauternes famous for sweet wine.

Mallomars
Graham cracker cookie, topped with marshmallow and covered with chocolate, made by Nabisco. Sold
only in cooler climate states, because the chocolate melts in warm temperatures.

Malmsey
Sweet, fortified wine made on the island Madeira from the Malvasia grape. Its prototype was an ancient
Greek wine, known as Monemvasia for the port from which it was shipped. The name became Malvoisie
in French, and eventually evolved into Malmsey in English, when the similar wine was produced on the
island of Madeira.
See Madeira.

Malpeque
Oyster from the Malpeque Bay on Prince Edward Island, Canada. Big, meaty oyster, fairly round with a
deep bottom shell.
Malpeque Oysters have been harvested by Indian fore thousands of years. The Latin name is credited to
Captain John Smith who landed in present day Virginia in 1607,
and gave all Atlantic oysters the name ostrea virginica.

malt
Germinating cereal, after is has been kiln dried. Malt is an basic ingredient in beer and whiskey/whisky
making, because it provides the sugar needed to ferment the wort . See there.
Malt is also manufactured as extract and syrup, and is used in baking, as flavor in candies, and has
many other uses. Malt was introduced to the soda fountain repertoire by William Horlick.
The most common malt is made from ground, kiln-dried sprouted barley.

533
Malt-O-Meal
Hot cereal popular in the 1930's and 1940's. A blend of wheat and toasted malt. Still made by the Malt-
O-Meal Company in Minnesota.

Malt powder
Powder flavored with dehydrated malt extract. The product has many uses.

Malt vinegar
Aromatic brown vinegar made from malted barley and beech shavings. After fermentation acetic acid is
induced. The vinegar is strained and often pasteurized.
The manufacture is connected to beer brewing and malt vinegar is popular in northern countries,
especially England.

maltagliati
Italian wide noodles, a specialty of the Friuli region.

Maltaise Sauce
Classical French Sauce, a Hollandaise sauce with the zest and juice of blood oranges.
See Hollandaise Sauce.

malted milk
Milk flavored with malt powder.

malting
The germination of barley or other grains, the first step in beer making. The grains are moistened to
sprout. The grains are spread about 1 foot high in a warm place, frequently turned until they start to
sprout. They develop diastase enzymes which convert starch into dextrin and fermentable sugar maltose.
The sprouting is terminated by kiln drying.

Maltose
A white, crystalline product used commercially in syrups. It is related to sugar, a bi-product of malted
barley, thus of beer making. It is much less sweet than sucrose.
Also known as malt sugar.

Malvasia
Ancient white wine grape named after the Greek port Monemvasia. It is the world most widely traveled
grape name with many variation in spelling and character. Derivation of the name is also used for
grapes not related to Malvasia proper, such as Malvoisie in the Loir, Languedoc, Roussillone and Savoie
in France; and in Switzerland and Corsica confusingly for a different grape variety in each location.
Malvasia was grown extensively on the Island Crete, and the Republic Venice imported huge amounts of
this wine that wine shops were called Malvasie.
Much Malvasia is produced in Italy and is used in such wines as Frascati , Marino, Est! Est!! Est!!! and
Galestro. Malvasia Candida is used in Madeira wine and gave its name to Malmsey Madeira. Some
Malvasia is grown in Rioja, Spain and in California.
Malvoisie is the medieval French name for the ancient sweet wine, originally known as Monemvasia for
the Greek port from which it was shipped. The name eventually evolved into Malmsey in English, when a
similar wine was produced on the island of Madeira.

Malvoisie
French name for the Malvasia grape. It produces sweet wines.

mamaliga
Rumanian corn meal mush, similar to polenta, often blended with bacon bits.

534
mammee/mamee apple
The fruit of a tropical evergreen native to Central and South America and the Caribbean. The spherical
fruit has a rough golden-brown skin and orange flesh, and can be eaten raw or preserved. It can be made
into jam, but is low in pectin and needs quince or hog-plums to make it gel.
Also known as Mamey, St. Domingo Apricot or South American Apricot.
Mammea americana.

mammoncillo
Tropical fruit growing in the West Indies. See quenepa.

Mamee Sapote/mamay sapote

Tropical fruit from South America and the Caribbean. It is the national fruit of Cuba. Looking like a small
football, it has a rough brown skin and dense, orange-pink pulp. Its creamy pudding-like flesh, with a
honey-sweet flesh, is eaten raw or pureed into milk shakes. It is sometimes cut open and sold as a street
snack in countries such as Peru.
See sapodilla.
Also known as black sapote or sapodilla.

manapua
Steamed bun with different fillings of oriental origin, and sold by street vendors in Hawaii.

manatee
Endangered aquatic mammal, living in fresh water in Florida and Central America. The animal was
hunted for meat because it resembles veal.
Also known as sea cow.

Mancha, la
Large area south of Madrid, Spain, producing huge amounts of inexpensive red wine.

Manchego
Spanish/Basque ewe’s milk cheese. It is sold at different stages of maturation and therefore can vary
greatly in taste and texture.

mandarin
Hybrid small sweet citrus fruit, related to the orange, though with a distinctive flavor and a loose skin
that peels away easily from the flesh. The fruit was named mandarin, for the once ruling class of China,
because it is believed to have originated in China.
Mandarins comes with or without seeds.
Mandarin and tangerines are considered to be similar. Actually there is a minor difference between the
mandarin and tangerine. The mandarin originated in China and the tangerine originated in India.
However, the names and varieties are used interchangeably.
Mandarin oranges are cultivated in the Mediterranean, Asia and in California. Spain is a big exporter of
mandarins. They are popular as canned sections in fruit salad and as garnish.
VARIETIES:
Clementine is a sweet seedless hybrid between the mandarin and a variety of orange.
Satsuma is a small mid-winter variety of Japanese origin and named for a peninsula in southern
Japan. Unlike most tangerines, the satsuma is almost seedless. It is grown in Spain for export to
Europe. Also grown in California.
Wilkins/Wilkings is the smallest commercially grown tangerine. It is only about 2 inches across. Grown in
California, Morocco, Brazil, and Spain.
The kinnow is a similar fruit, developed in California in 1915.
Temple oranges are a cross between mandarins and sweet oranges.
Tangelos are a cross between mandarins and grapefruits.
Also known as mandarin orange.
Citrus reticulata.

535
Mandarin cooking
Style of cooking for the emperors and upper classes of China. See China food, Peking regional cooking.

Mandarin Napoleon
Belgian orange-flavored liqueur made in Antwerp. It is made from macerated tangerine peels distilled
with aged Cognac.
The liqueur is supposedly made from the recipe for the liqueur with which Napoleon wooed Mlle. Mars,
his favorite actress.
The Belgian chocolate company, Godiva, makes a chocolate filled with Mandarin Napoleon.

Mandilaria
Greek red wine grape variety.

mandjeskaas
Belgium cheese from the Brabant region.

mandolin
French name for a kitchen hand tool to shred and cut vegetables.

mandolini, also mandoletti

Italian almond cookies.

mandrake
Herb growing wild in Southern Europe and Northern Africa with medicinal applications.
Mandragora officinarum.
The American mandrake, also called May apple, is not related.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

mangetout/mange-tout
French name for snow peas. The peas are a special strain which does not develop strong pods. They
are very popular in Chinese cooking. Literally translated from French, it means eat all.

mangiafagioli
Nickname for the people of Tuscany/Italy because Tuscans use beans so predominately in their cooking.

mungkut
Thai name for mangosteen, a tropical fruit. See there.

mango
Intensely flavored, succulent tropical fruit, with a slightly acidic sweet taste, although inferior ones have a
hint of turpentine in the taste. Mangos grow on trees native to India, where they have been esteemed for
more than 5,000 years. The name comes from the Tamil word "manga". The trees belong to the
anacardiaceae family.

536
The fruit is elongated with a thin skin which is green when unripe and yellowish red when ripe. It has one
large pit which is difficult to remove because the flesh clings to it. The average weight is about one
pound. Artists have been taken by its beautiful appearance, and it is said that the mango was the
inspiration for the paisley print.
The fruit is credited with having medicinal qualities, for digestion and for the blood and skin. This
sensuous fruit has been credited as an aphrodisiac, as a replacement, and as a help in cooling passions.
It is an important source of Vitamin A.
Mango is often referred to as the "king of fruits", especially in India. Buddha was given a mango tree as a
place of repose. The leaves, fruit and wood are used in Hindu rituals. The Indian emperor Akbar so
prized the fruit that he planted an orchard of 100,000 mango trees. In India, more than 1,000 varieties
are said to be grown, including the prized Alphonso and Dusehri.
Mangos are cultivated in most tropical countries, epecially in Asia, also in Mexico, Florida, and the
Caribbean. Southern Florida is the major commercial growing area in the continental US, where most of
the mangoes are yellow-skinned varieties. California also grows some mangoes.
Ripe mangos are eaten raw as fruit, and green mangos are eaten as snack sprinkled with salt. In India,
mangoes are often used as a vegetable in cooking and are prominent in chutneys. The green mango is
also dried and ground into amchoor powder, which is used to impart a sour flavor to food.
There are between 500 and 1000 varieties, though only 8 or so are available in the US.
MANGO VARIETIES INCLUDE:
Alphonso, a prized Indian mango, from the area around Ratnagiri, the humid southwestern part of the
country. Plump, rounded oval in shape, orange yellow in color, with a tangy-sweet yellow flesh. An
expensive variety which is largely exported.
Dusehri, Indian mango, from Utter Pradesh in the northern part of the country. Long, golden and oval-
shaped with saffron-orange colored flesh that is intensely sweet.
Francis, Haitian variety, much like the Indian Dusehri. Known as samarbehisht in Persian, which
literally translated means fruit from heaven.
Haden , a small, rounded Mexican variety, much like the Indian Alphonso. Available in the US and one of
the tastiest available here.
Keitt, very large. Available in the US. Yellow-green skin with a salmon tinge. Full flavored and slightly
lemony. Good texture.
Kent, large. Available in the US. Orange-y color with green speckles. Yellow-gold flesh.
Langra, delicious Indian variety.
Sindoori, Indian variety from Andhra Pradesh in the south. Available in Spring.
Safeda, Indian variety from Andhra Pradesh in the south. Available in April.
Sindoori - An Indian variety from Andhra Pradesh in the south. Available in Spring.
Tommy Atkins, the most common variety in the US, though it is not necessarily the best tasting and can
be fibrous. Bright red skin.
A mango festival is held every April in Chachoengsao, Thailand.
Mangifera indica.

mango
In the Mid-West and Pennsylvania, the term also sometimes refers green bell peppers as well as to
pickled cucumbers and green pepper preparations

537
mango powder
More commonly known as amchoor, it is made from unripe mangoes. The fruit is sliced and sun-dried,
then powdered. Amchoor is pleasantly sour-tasting and used in northern Indian cooking.

Mangold
German name for a vegetables in the beet family with large green leaves. It is now cultivated mostly for
cattle food.

mangosteen

Tropical fruits growing on beautiful trees. The fruits are not particularly attractive, being a dull purplish-
brown with four large sepals around the stem. The thick skin peels away easily to reveal a pearly-white
to rose tinted flesh, divided into segments. The fruit has the flavor and texture of lychee. There are one
or two inedible pips in each segment.
The mangosteen skin is always discarded before eating; It contains a lot of tannin and is used in Asia to
cure leather. The flesh is eaten raw, and sometimes included in fruit salad. The purplish juice will stain.
The mangosteen belongs to a family called the guttiferae, native to southeast Asia, and now cultivated in
Central America and Australia. Another member of the guttiferae family, the San Domingo apricot
Mammea america, grows wild in Central America and is cultivated experimentally in Florida. The San
Domingo apricot has the same leathery skin as the mangosteen, but the flesh is yellow and tastes
something like an apricot. It has three large pips.
Mungkut in Thai, manggis in Singapore.
Garcinia mangostana.

Manhattan clam chowder

Clam chowder made with tomatoes, potatoes and other vegetables, resembling Minestrone soup.
Purists have argued that a chowder, by definition, must be made with cream. It was said to have been
developed at the Fulton Fish Market by William H. Winters in the late 19th century, as a practical
measure when cream was rather expensive.
Manhattan clam chowder is also said to have been invented in Coney Island in the late 19th century.
Charles Ranhofer, a chef at Delmonico's restaurant, is also credited with its invention, though he called
his version Chowder de Lucines

Manhattan Cocktail
Alcoholic drink consisting of whisky, vermouth and bitters, invented mid 1870's at the Manhattan Club.

manichi
Italian dry pasta in the shape small tubes similar to rigatoni.

manioc
Starchy root cultivated in most tropical areas, a distant relative of the rubber tree. In fact, the
Amazonian versions of this pest-resistant plant develop a gummy substance as self-defense against
tropical borers.
The plant grows very quickly, and flourishes in diverse tropical climates, from wet to dry. It needs little or
no cultivation and its large roots grow to a length of about two feet, with diameters of 2 to 6 inches. They
can remain in the ground for months without deteriorating. However, once it is uprooted it deteriorates
rapidly. It must be eaten soon or dried and processed into flour.
A staple of the poor in many tropical areas, it produces more calories per acre than any other crop in the
world, including other staples such as rice, corn and potatoes.
The raw roots contain hydrocyanic acid, its potency depending on season and variety. The roots can be
rendered harmless by cooking.
This plant was of major importance to the ancient tribes in Brazil who have cultivated it for some 4,000
years. Tools for processing manioc have been found the ruins of many ancient Indian dwellings. In
addition to the common uses of today, the Indians made tortilla-like bread, cracker-like wafers, and an
alcoholic beverage named cixei from the juice of the root, and they made sweet cakes with it.
The Portuguese settlers ate manioc and Portuguese explorers brought the plant to other tropical areas,
such as Africa, Asia, and Oceania. It is manufactured into tapioca.

538
In Brazil, two key species of mandioca are cultivated:
Aipim, a less toxic sweet variety, good for cooking which quickly eliminates the poisons.
Mandioca braba, a toxic, more bitter variety. This drier plant is preferred for making flour, although it
needs extra processing to eliminate the poisons.
Also known as bitter manioc, mandioca in Brazil and as cassava .
See also cassava.
Manihot utilissima.

manna
Sweet substance obtained from manna ash trees, native to southern Europe. It is the hardened sap, and
collected when it oozes out of the bark. It is used as mild laxative.
The Manna mentioned in the Bible might have come from the tamarisk shrub growing on Sinai
Peninsular, Iran and Arabia. The shrub exudes honey like drops during June and July, which harden
during the cold nights and can be collected. There are many other theories about manna.
In Iran a confection is made with manna and flour.
Manna bread is made with rye flour, honey and sugar, sprinkled with coriander seeds.
Fraxinus ornus.

manninose
Soft-shelled clam, found in the Chesapeake bay.

manons
Belgian chocolates filled with fresh creme and covered with coffee or vanilla fondant. Always sold with a
date on the box and not sold after 10 days.

manteca
Spanish word for lard or cooking fat.

Manteca
Italian Mozzarella cheese with a center of sweet butter. Also spelled Manteche.

mantecados
Spanish sesame cake/cookies.

Mantet
Canadian apple variety, tapered at the calyx end. Greenish yellow, with red graining or streaks. The
related "Red Mantet" is, of course, red. The flesh is soft and good tasting.

Manuka honey
New Zealand thick, dark honey gathered from the prolific tea tree, leptosperum scorparium.

Manur
Serbian cheese made with ewe’s milk.

manzana
Spanish term for apple.

manzana de aqua
Costa Rican water apple, a small red pear-shaped fruit.

Manzanilla
Very dry Spanish Sherry wine produced in Sanlúcar de Barrameda about 10 miles west of Jerez de la
Frontera. The wine is popular around Sevilla, and is the traditional wine of bull fighters..
The Manzanilla Sherry exported is made in Jerez de la Frontera and is labeled fino. The wine is less
austere than the genuine Manzanilla.

manzanillo olive

539
Olive variety cultivated in California.

maple syrup
Syrup made from condensed maple tree sap. It is gathered in early spring, when the days are warm and
the nights are cold.
There are two main species of maple trees tapped for sap, the Black Maple and the Sugar Maple. Both
belong to the sycamore family.
Collecting maple syrup heralds the arrival of Spring in the New England, especially Vermont, and in
eastern Canada. In the 1600's the Indians taught the settlers how to collect the Spring sap of the maple
trees and boil it down to a syrup. The Indians used heated stones to boil the sap, a lengthy process.
Maple syrup poured over ice quickly congealed and was called jack wax.
The days should be sunny and the nights cold to make the sap flow. Boiling the sap is called sugaring,
the process is so named because the American natives boiled the syrup down completely to sugar in
order to store it.
Maple syrup is most commonly used on pancakes and waffles, but also used in baking and in candies. It
has become expensive, and many blends are on the market consisting of sugar syrup with artificial
maple flavoring or only a small amount of genuine maple syrup.

maple bar
Type of sweet roll popular in northwestern US.

maple sugar
Yellow brown sugar made from completely boiled down maple syrup.

maple wood
Good wood to use for barbecuing because it is low in resin.

Maquée (maquee)
Cheese made in Belgium from cow’s milk, brick shaped.

maquereau
French for mackerel.

maracujá
Brazilian name for Passion fruit. The term also refers to a liqueur made with the Passiflora
quadrangularis variety of passion fruit, a somewhat acidic variety.

Marasca
Cherry variety grown in Italy and Yugoslavia. Most is distilled into a liqueur.
Prunus cerasus marasca.

Maraschino cherries
Conserved cherries used for garnishing drinks and desserts. They are available dyed with red and green
color, pitted, with and without stems.

Maraschino liqueur
Aromatic white liqueur made in Italy from the Dalmatian marasca cherries. The liqueur was created in
Zara/Zadar, Croatia 200 years ago. The liqueur is often used to flavor fruit salad.

Marastina
Croatian white wine grape.

Maratelli
Italian rice, prized for making risotto. Not generally available in America.

Marathefticon
Cyprus red wine grape variety.

540
marble cake
Cake made with one part of the batter flavored with chocolate. When the mold is filled alternately the
two colors will provide a marble effect.

marbling
Tiny fat deposits imbedded within the red muscle of tissue of meat. The fat melts during the cooking
process and moistened the meat. It also makes the meat more tender, because the melted fat separates
the muscle fibers. Marbrée in French.

Marbuzet, Château
The second wine of Cos d'Estournel. See there.

marc
Distilled grape brandy, made from the fermented pomace, the residue left after grapes are pressed. The
basic marc is rather rough and was considered an inexpensive brandy, but some marc is lightly aged to a
golden color and soft. The same product is called grappa in Italy.
Types of marc include Marc de Bourgogne which is made in the Burgundy region and Marc de
Champagne which is made in the Champagne region.
Marc comes from the French word for residue.

marcassin
French term for young boar. Marcassin is still served in the Ardennes region of Belgium.

Marcellin
French goat cheese.

marchand de vin
French butter mixture named for wine merchants. The butter is blended with reduced red wine and
shallots, parsley, and salt and pepper and served on steaks.
The term means wine merchants.

marché
French term indicating market and by extension freshness.

Marches
Hard cheese made in Italy in the province of Tuscany with ewe’s milk. The cheese is named after the
adjacent province of Marche.

marchpane
Italian word for Marzipan. See there.

541
Marco Polo
World traveler from the 13th century. He is credited with having introduced pasta to Italy when he came
back from his travels to the Orient. There is considerable doubt about this because pasta was mentioned
in Genoa already decades before Marco Polo returned from China.
It is also said that Marco Polo introduced the idea of iced desserts to Italy after seeing iced fruits used to
cleanse the palates after a meal in China. If this can be disputed, because the Roman used flavored
snow from the Vesuvio as palate cleanser. He is credited for introducing fireworks to Europe.

Marcobrunn
Famous German vineyard in the Rheingau region.

mare
Female horse. Mar’s milk was highly esteemed.

mared-sous
Belgian cheese, made by Trappist monks. Buttery soft, similar to Saint-Paulin.

Marengo
Town in Northern Italy where Napoleon I won a battle against Austria Army. When Napoleon ordered
dinner, his chef created a chicken dish with local ingredients, such as tomatoes, crayfish, herbs and
eggs. The dish became a staple on many restaurant menus.

Marenne
French oyster variety esteemed since Roman times. The oysters have green gills.

margarine
Butter substitute originally made with beef suet. Eventually, it was made with oil, and today margarine is
considered healthier than butter because it can be made low cholesterol with un-saturated oils.
Margarine was created by Hippolyte Mège - Mouries in the 1860's to find a substitute for expensive
butter. The name can be traced to the Greek word for pearl margaron referring to its color. Margarine
has basically the same amount of calories and fat as butter, but margarine is lower in unsaturated fats.
There is low fat margarine on the market with considerably less calories.
Margarine comes in many forms: stick, tub, liquid, whipped, margarine/butter blends, diet, salted and
unsalted.

Margarita
Alcoholic mixed drink made with Tequila, Triple Sec or Cointreau and lime juice. There are several
claims to the origin of the drink, but it contains Tequila and it can be assumed that the drink came form
Mexico.
Also known as Margaritha.

Margaux
Wine commune in the Medoc area of Bordeaux. It includes the town of Cantenac, and the prestigeous
first-growth Château Margaux.

Margaux, Château
First-growth French Bordeaux wine estate with a long history, established in the 16th and 17th centuries.
In the early 18th century the French were exporting to England wines called Margouze, along with
several of its neighbors in the Médoc, Lafitt and La Tour.
The estate belonged to the renown Ginestet family in Bordeaux, and was sold to the Mentzelopoulos
family in 1977. The family resides in the impressive Château and made the estate one of the most
elegant in the region with wines to match. Almost all wine produced is red.
The second label is Pavillon Rouge and dates from 1908. The white wine is Pavillon Blanc de Château
Margaux and is made from the Sauvignon Blanc grape.

Margouze
The 18th century spelling of Château Margaux. See there.

542
Marguery
Parisian restaurant in the 19th century. It became famous with a fish dish, Filet de Sole Marguery, which
is still found on French menus. The poached fish is garnished with crayfish and mussels.

Maria Theresia
Austrian Empress 1717 to 1789.

Maribo
Danish cheese resembling Gouda with small holes and red wax cover.

Marie Antoinette
French Queen 1755 to 1793. French Queen, Austrian by birth married to French King Louis XVI at the
inopportune time just before the French Revolution in the late 18th century.
One of the most famous quotes attributed to her during the French revolution is translated as "Let them
eat cake", which is really better translated as "Let them eat brioche." The queen and king were both
guillotined.

Marienhofer
Austrian cheese with high fat content made in the province of Carinthia. The soft cheese resembles
Limburger. See there.

Mariensteiner
German white wine grape.

Marigold
Annual flowers native to southern Europe. The yellow leaves are used as dye for cheese and custards,
and as tea. The flower pods are pickled as caper substitute, and the leaves used as salad. There are
three varieties with more or less the same uses:
Pot Marigold - Calendula officinalis.
Marsh Marigold - Caltha palustris.
Sweet marigold - Tagetes lucida.
Marigold petals are feed to chicken to improve the color of the skin.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Marillen
The Austrian/Viennese word for apricots. The German word is Aprikosen.

Marin, François
Cookbook writer of 18th century France. He already used the term "nouvelle cuisine" to describe the up-
dated, modern style in his cookbook published in 1739.

marinade
A liquid used to tenderize, flavor and preserve food. It usually consists of an acid such as vinegar, lemon
juice or wine, oil, vegetables and spices. The word comes form the word marinus or sea. It should not
contain salt, because it will draw juices out of the meat.
Marinades can be boiled to extract flavors from the spices and vegetables, or used raw. In either case,
the meat is always immersed in the cold marinade.
The term dry marinade is used erroneously. A better term would be dry rub.

543
marinara
Italian/American tomato sauce. Literally translated "in sailor's style", so named because it was
traditionally used by fishermen for fish and shellfish. It is a basic tomato sauce, with garlic, anchovies,
onions and parsley.

marinate
Verb to describe the process of marinating. See marinade.

marinière
French cooking term for sailor style. The word comes from the Latin marinus meaning sea. Dishes à la
marinière are garnished with seafood.

Mario de Cenad
Apricot variety, an Eastern European apricot from Rumania and Czech. Round, yellow, and good for
eating fresh or processing

Marionberries
Cross between the Chehalem and Olallie blackberries from the Pacific North West. The berries are
almost black and contain tiny, almost undiscernible seeds. Sweet and mild tasting.

mariscos
Spanish term for seafood.

marjoram

Perennial herb in the mint family, closely related to oregano. The cultivated sweet marjoram is used in
beef dishes, sausages, soups and stews.
Origanum marjorana/ maioren hortensis.

Märkisch Hand Cheese (Maerkisch)

German hand cheese.

Marlborough pie
Open top apple sauce custard pie, often served for Thanksgiving in Massachusetts

marmalade
Fruit preserve made from oranges, usually bitter oranges, with pieces of rind added. The word probably
comes from the Portuguese word for quince, mermelo, which in turn comes from the Greek meli (honey)
and melon (apple). The original marmalade was made from quince boiled with honey.
Folklore says it was so named because Mary Queen of Scots was given a mixture of sliced oranges and
sugar by a Spanish doctor to combat her seasickness on the journey to her coronation. It seemed to work
and thereafter she requested her "mer malade" or "sea sickness" medication whenever she felt ill.
Another folklore story tells a similar tale, but says the words are a contraction of "Marie est malade" -
Mary is sick.
The first orange marmalade probably was that made by Janet Keillor in Dundee, Scotland, to make use
of a batch of Spanish oranges which were too bitter for her grocer husband to sell.
The first major commercial brand was Baxter's, whose Castle brand was first made by George and
Margaret Baxter in Morayshire, Scotland in the mid-19th century. Their grandson later developed Vintage
Marmalade by maturing the preserve in whisky casks with a small amount of Scotch.
Oxford students in the mid-19th century also consumed a sort of marmalade preserve, which they called
"Squish" to make the stale bread they were often served more palatable. Today, "Squish" remains an
essential item at Oxford breakfast parties.

544
Olden shred marmalade was developed in the latter 19th century to make a less bitter variety. First a
clear jelly is made, then finely shredded peel is added.
Today, the best marmalade is carefully made. Bitter Seville oranges from Spain are used and most
marmalade is manufactured in England and Scotland. The fruit is hand picked so as not to bruise the
skin, an important ingredient as it contains much of the flavor and vital aromatic oils. It is generally made
in relatively small quantities for a commercial product.
Much marmalade is still home-made in Great Britain.
The term Marmalade is used in German speaking countries for any kind of fruit preserve, in English
speaking countries exclusively for preserves made with oranges.

marmalade plum
Another name for mamee. See there.

marmite
French for soup kettle, and by extension the soup cooked in it. Petite Marmite is a clear soup, made with
fowl and beef, richly flavored with vegetables, and served with a marrow bone and toasted sliced bread.
Petite Marmite Henri IV was a staple on French menus because the French king promised a chicken in
every pot.

Marmor Guglhupf
Viennese marble cake baked in a fluted mold. See marble cake.

Maroilles, Marolles
French soft, rich cow’s milk cheese resembling Pont l'Évêque. See there.

marone
Italian word for edible chestnut.

maror
Jewish term describing the "bitter herbs", that are part of the Passover Seder meal. The herbs are eaten
to represent the bitterness of slavery. Horseradish is the most commonly used.

marrons
French name for cultivated edibible chestnuts. Maroni in Austria.

marrons glacés
French term for chestnuts cooked in sugar syrup. They are used to decorate cakes or consumed as
candies.

marrow
The fatty material filling the center of bones. In cooking, beef marrow extracted from leg bones is used. It
can be fabricated into dumplings, often served in soup in Austria, added to brown beef sauces for extra
flavor and shine, or used in many other recipes. It must be soaked in cold water to extract all blood.
Marrow is rarely seen on restaurant menus today on account of dietary concerns. Marrow toast was once
served as savory. See there.

marrows
Old English term for zucchini, often called courgette in England.

Mars
The largest candy company in the world. The company was begun on a shoestring budget in 1911 by
Frank C. Mars Tacoma, Washington. His son, Forrest Mars got involved early on and in 1923, at the age
of 39, he devised the Milky Way candy bar, the flagship product of the thriving company. Snickers was
introduced in 1932, Three Musketeers in the mid-30's. The Mars Bar, a sweeter version of the Milky Way
was developed for the British taste and was first introduced in Europe in the mid-30's.
M&M were created in 1940 and are one of the best selling candies in the US. M&M's come in two
versions, M&M's Peanuts launched in 1954, the #3 selling US candy product, and M&M's Plain, the #4

545
selling US candy product. Other products are Skittles, and Dove. Mars also owns Uncle Ben’s Rice,
Combos, Kudos and Twix snack foods and Kal Kan and Pedigree pet food companies.
The company is headquartered in McLean, Virginia, with the major plant in Hackettstown, New Jersey.
Forever Yours, was a vanilla Milky Way covered in dark chocolate, first made in 1926 and no longer
made as of the late 1980's.
Forrest Mars Senior died in July 1999 at the age of 95.

Marsala
Fortified wine produced around the city Marsala in Sicily, Italy. It is a dry wine fortified with grape brandy
to an alcohol content of 16% or more and sweetened with concentrated grape juice.
THE WINES ARE CLASSIFIED AS:
Marsala fini or particolare - 17% alcohol and 5% grape sugar.
Marsala superiori - 18% alcohol and 10% grape sugar. A dry version contains no grape sugar.
Marsala vergini or Solera - 18% alcohol and no grape sugar. It is very dry.
Marsala wine is often used In cooking, and mentioned as sauce ingredient with veal scallopini.
Unfortunately, most restaurants use inexpensive sweet sherry wine instead of the genuine product.
Marsala all’ uovo is a cordial.
Marsala chinato is an apéritif wine flavored with quinine.

Marsanne
French white wine grape cultivated in the northern part of the Rhône Valley. It is made into a white
Hermitage wine, but is also used as blending wine in red Hermitage.
The grape is also grown in Australia. It makes a light dry white wine with a unique perfume aroma. The
grapes can also be dried to concentrate the fruit and make a sweet dessert wine

marsh samphire
See glasswort.

marshmallow
Confection made with gelatin, sugar, corn syrup and starch resembling cotton. Marshmallows are used
as filling in confections and cakes. They are relatively bland, but popular, especially when toasted. They
are a staple at campfires.

marshmallow plant/mallow
Tall plant related to hollyhock, native to Europe and North America. It grows in marshes and the roots
provide a tasteless, colorless gum, which was originally used to make marshmallow confections. The
flowers are used in tisane.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Althaea officinales.

Martigny
Small Swiss town in the Canton Valais, the center of the local wine trade.

Martini cocktail
Cocktail made with gin and dry Vermouth, shaken with ice cubes, strained and garnished with an olive or
lemon peel twist.
The origin of the name is controversial. Believed to have been invented in the 1860's by San Francisco
bartender Jerry Thomas, who also invented the Tom and Jerry. The original recipe is said to have
consisted of an ounce of Old Tom gin, a wineglass of Vermouth, a dash of bitters, two dashes of
Maraschino, and ice, shaken together. He named the drink for the town of Martinez, California, the
destination of the customer who drank the first one.
The martini of today is a bit different, being predominantly gin with a little vermouth. The drink is the
subject of much opinionated bar conversation as modern day adherents declare that their choice recipe
should be the only way the cocktail is made. Concerns revolve primarily around the proportions of the gin
to the Vermouth, and also the brand of gin and Vermouth to be used, whether other additives are used,

546
whether it is stirred or shaken, whether ice is used and if it is crushed or in cubes, the glass it is served in
and what garnish is used, olive or lemon peel.
Drinkers concerned with how it is mixed may argue that shaking it with ice bruises the gin, and it should
only be stirred; "shaking" adherents argue that this releases the gin aromas.
A dry Martini is one especially low in vermouth. A "naked Martini" is one with no Vermouth at all, being
Gin simply shaken with ice and served in a Martini glass with a garnish.
Silver bullet is a large extra dry martini named for the slivers of ice tossed in as it is served.
A Martini with a pearl onion garnish is called a Gibson.

Martini, Louis M.
Famous Napa valley, California wine estate with roots going back to the 1900's.

Martinique rum
Full bodied pungent rum, resembling Jamaican rum.

martynia
Vegetable plant native to the Central Western States producing curved seed pods. The pods can be
pickled.
Also known as Unicorn plant.
Proboscidea louisianica.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mary Jane
Candy bar made with molasses and peanuts.

Maryland, chicken
Restaurant dish consisting of a breaded chicken breast, corn fritters and served with a cream sauce.

Maryland crab cakes

Specialty long popular on the Eastern shore of the Atlantic, but now appearing on fashionable restaurant
menus. The original recipe is simple. Good quality crab meat is blended with mustard, chives,
mayonnaise, eggs and some bread crumbs, shaped into patties, breaded and deep fried or griddle fried.

Maryland blue crabs

See blue crabs.

Maryland food
Famous local specialties are based on Chesapeake Bay blue crabs.
Crab boil - whole hard shell crabs are boiled with a fiery seasoning and brought to the table with a
wooden mallet to break open. It is a messy but fun affair.
He Crab Soup - made with tomatoes and vegetables.
Maryland crab cakes - Item found on many menus and in many versions. The original crab cakes are
made with fresh crab meat, Mayonnaise, chives, mustards, fresh bread crumbs and egg. The are
lightly breaded and pan-fried.
She Crab soup - creamy crab soup.

Marzemino
Italian red wine grape variety mentioned in Mozart’s opera Don Giovanni’s supper.

Marzipan
Almond paste eaten as candy or as snack. Marzipan is made of blanched white almonds, ground into a
very fine paste, heated and blended with boiled sugar. The dense, fine mass can be rolled into sheets
and used on cakes. Marzipan is often modeled into flowers and roses, fruits or figurines. It can dyed or
painted, or flamed.
Marzipan originated in the Middle East. The history of marzipan is closely connected with trade. Northern
European countries with access to seaports became famous for marzipan, because they were able to

547
import the raw material, almonds and sugar, products from warmers climates. The cities Lübeck in
Germany on the Baltic coast, Odense in Denmark, and other cities in France, Belgium and Italy became
known for marzipan.
The difference between almond paste and marzipan is the manufacturing process.
Almond paste is manufactured as a baking ingredient and is not intended to be consumed raw.
Marchpane in Italian, pasta reale or royal dough in Sicily, massepain in French, Marzipan in German,
mazapán in Spanish. Pâte d’amandes is almond paste in French.

Marzipan Herz
German word for a heart-shaped marzipan confection, often decorated with candied fruit, usually
presented in a special gift box as a romantic gift. Popular at fairs.

masa harina
White corn flour made of hulled corn with a finer texture than corn meal. Hominy is treated with lime, the
wet hominy is freshly ground to make a meal called masa. When the masa is dried, it is referred to as
masa harina.
Quaker Oats make the most widely distributed brand of masa harina in the US.

masala
Indian curry paste. There are many versions.

Mascara
Red wine with high alcohol content produced in Algeria, North Africa.

Mascarpone
Italian triple-cream cheese. Rich and soft, it looks like a whipped cream cheese. It has a fresh taste,
sometimes with a delicate nutty flavor, but it develops a tang as it ages. Sometimes also found layered
with other cheese(s), such as with Robiola in a Basil Torta. The cheese is excellent as a dessert
cheese, especially when served with fresh fruit. It is also combined with ladyfingers to make the popular
Italian dessert, Tiramisù, popularized in the US in the 1980's.
Also known as mascherpone.
mashan
Leaves of the palmyra palm used in Guatemala as wrapper for tamales

masking
To cover food with sauce or jelly.

Maslyanitsa
Russian Christian pre-Lenten butter festival held in pre-revolutionary Russia. One popular festival food
was blinis, sold from stalls that lined the streets

massepain
French term for small almond paste cookies.

Massena à la
French culinary term for dishes garnished with artichokes.

548
Massenet, Jules 1842 - 1912
French opera composer in the late 19th century. He name also appeared on French menus. Manon is
his most famous opera.

Masson, Paul
Famous and large wine company located in Saratoga, California. The company was founded Paul
Masson, a French emigrant.

Master of Wine
Prestigious title in the wine trade, denoted by the letters MW after a name, such as Michael Broadbent,
MW. It is awarded only after the recipient passes a grueling examination consisting of written and
sensory tests.

mastic
Sap or gum harvested from an evergreen tree on the Turkish island Chios. The gum solidifies into small
licorice tasting crystals and they are used to flavor raki, the Turkish national drink.

masu
Japanese cube-shaped wooden container used for sake.

Mataró
The Spanish name for the France's Rhone red wine grape varietal Mourvèdre. The Spanish name is
sometimes used in California, and sometimes the name Mourvèdre is also used.

maté (mate)
Argentinean and Paraguayan herb tea, commonly called yerba maté. The tea is made with the leaves of
trees in the holly family. It is drunk from a silver cup with a bent silver straw called bombilla.
The beverage is greenish yellow and resembles green tea. It contains a small amount of caffeine.
Ilex paraguariensis..

matelote
French fish stew, made usually with freshwater fish such as carp or pickerel and flavored with red or
white wine.
Matelote made with red wine is also known as pochouse.

matelote d'anguilles
Belgian eel stew made with white wine.

Mateus
Portuguese pink sparkling wine, created in 1942 by Fernando van Zeller Guedes, and became widely
popular in the US. The taste was pleasant, but much success can be attributed to the unique bottle
shape (resembling the German Boxbeutel) and to the label which showed the neighboring Mateus
Palace. Guedes approached his neighbor for permission to use the name and palace on the wine label.
The neighbor chose one - time payment over royalties.

matignon
French term for a braised vegetable mixture containing ham, used as sauce ingredient.

matjes herring
Dutch word for a young herring that has not yet reproduced. The word might refer to a young girl, called
“Meisje” in Dutch, or to “Matjes”, friends or companions.
Matjes herring is sold fresh during the summer in Holland, when the herring travels from the coast of
Scotland to the coast of Holland. Matjes herring is available frozen or cured during the rest of the year. A
special curing process was discovered during the 14 century. The fish has between 12% and 25% fat
content.

Matrassa

549
Russian red wine grape variety.

matsutake
Cultivated mushroom growing on pine logs popular in Japan. The mushrooms are available fresh,
canned and dried. They are related to the European blewit.
Tricholoma matsutake.

matzeknepfle
Jiddish for Matzo dumplings.

matzo
Jewish unleavened bread made with wheat flour and water. Traditionally part of the Passover Seder,
when three matzos are placed under a cover on a plate.
Matzo are baked only during the cold months of the year, because naturally occurring yeast cells could
contaminate the dough during production on hot weather. Passover matzo are made under the strictest
rabbinical supervision and must be baked within 18 minutes from the moment the dough is mixed, in
order to avoid any contamination with naturally occurring yeast.
Matzo is crisp and has plain taste. It makes it a good accompaniment for other foods and is also eaten
by non Jewish consumers. Matzo make an excellent palate cleanser when tasting wine.
Egg matzos are made with flour, apple cider and whole eggs. They are more nutritious and should be
eaten during Passover by only by the young, infirm or aged of Askenazi Jews of Eastern European
ancestry.
Jews of Sephardic ancestry can get permission from the rabbi to eat egg matzo during Passover.
Also known as matzoh, matzot, mazza.

matzo meal
Baked matzo ground into a fine meal. Matzo balls are little dumplings made with whole eggs, fat and
matzo meal. They are typically served in clear soup.

Maui Sweet, Mauis Onions

Large yellow or yellow-white mountain grown onion, cultivated on Hawaii's volcanic soil. Prices are high
because production is small, covering only about 100 acres, primarily in the Kula district.

Maultaschen
South German noodle dough pocket resembling ravioli. It can be filled with many different fillings, even
jam. It is used as soup garnish, as main course, or as dessert.

Mauzac Blanc
French white wine grape widely planted as producer of a sparkling wine called Blanquette de Limoux.
Mauzac is grown in Gaillac, France and is permissible for use in Armagnac, though it is not used in great
quantities.

Mavrodaphne
Red wine grape variety widely planted in the Balkans and Mediterranean. The term is also used for a
sweet fortified dessert wine.

Mavron
Cyprus red wine grape variety. It is widely cultivated and produces dry red wines and the sweet
Commandaria wine when the grapes are allowed to dry in the sun.

Mavrud
Bulgarian red wine grape variety. It is the same as Mavrodaphne.

550
Maxim's Surprise
Cocktail made with peach puree, peach schnapps, and Cointreau, topped by Champagne.

Maximin Grünhaus
Small but famous vineyard in the Moselle region of Germany. Most of the land belongs to the Von
Schubert family.

Maxwell House™
Brand of coffee made by General Foods and named for the hotel by the same name in Nashville,
Tennessee that was known for good coffee.
The advertising slogan still used is said to have been first uttered by Teddy Roosevelt upon tasting the
"good to the last drop" brew.

May wine
German Riesling wine flavored with woodruff, called Waldmeister in German. It is often served
garnished with strawberries. See woodruff.
Mai Wein in German.

May apple
Egg-shaped yellowish fruit inclosing numerous seeds of the American mandrake, a wild growing herb.
The American mandrake is not poisonous, the plant growing in Europe is.
Also known as hog apple, may pop, Indian apple and wild lemon.
Podophyllum peltatum.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mayacamas
Name for a mountain range in California between the Napa and the Sonoma valleys. It is also the name
of a winery.

mayhaw
Tree, relative of the hawthorn, producing tart red berries that thrives in the bogs of Georgia.
The berries resemble small crab apples. They are best used in jam or syrup.
Also known as thorny tree.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mayonnaise
Cold sauce or dressing based on egg yolks, lemon juice or vinegar, spices and oil.
Mayonnaise was first produced commercially in 1912. The leading brand is Hellman’s produced by the
CPC company.
The origin of the name is obscure. Mayonnaise is a classical French sauce.
In French cuisine the term mayonnaise in connection with a main ingredient is used to describe a cold
dish, such as Mayonnaise de Volaille, which is chicken salad.

mayonnaise collée
French term for mayonnaise blended with aspic jelly. It is used to cover cold fish and meat slices, or to
keep molded vegetable salads together.

mayonnaise tomatée
Mayonnaise blended with tomato puree, used as sauce or dressing.

may pop
Fruit of a wild growing vine in the American South related to the passion flower vine.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

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Maytag Blue
Deep blue veined cow's milk cheese. Sharp, tangy, creamy flavor, similar to Roquefort. Like Roquefort,
aged in a cool underground cave for at least 6-months.
Maytag Blue cheese is made near Des Moines, Iowa by a family-owned dairy. The cheese has been
made since the dairy's beginning in 1941.

mazagran glacée
Frozen coffee drink.

mazamorra morada
Peruvian dessert, purple gelatin made from dried purple corn.

mazapan
Spanish white confection made of almonds and egg whites, and studded with crystallized fruit. Not the
same as marzipan, although the term is also used for marzipan. See there.

mazarin
French small almond tarts. Named after Jules Mazarin, French cardinal 1602 - 1661.

Mazola™
Brand name for corn oil.

mazóla
Adriatic food fish.

mazoum
Yoghurt product from Armenia.

Mazoyères Chambertin
Largest vineyard of Gevrey Chambertin in Burgundy, France.

Mazuelo
Spanish red wine grape, also known as Cariñena. Grown in the Rioja region of Spain. It is largely used
for blending. It contributes tannin and acidity which helps the wine to age.

mazurka
Polish sausage flavored with caraway seeds.

mazza/mezze
Lebanese term for an array of appetizers in small dishes.

McCormick & Company, Inc.

Giant spice company located in Baltimore, Maryland.

McGinties
Apple pie made with dried apples that have been soaked, chopped, mixed with brown sugar, cinnamon
and butter, and baked in a pie shell with top and bottom crust. McGinties pie is served with hard sauce
or sweetened whipped cream

McIntosh
Apple variety, see apples.

mead
Fermented beverage based on honey, water and spices. Mead was a popular drink during medieval
times in England and Northern Europe.

meader

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Tree fruit related to persimmon. See there.

meadowsweet
Medicinal plant containing salicylic acid.
Filipendula ulmaria.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

meagre
Ocean fish in the croaker family harvested in the Atlantic and Mediterranean.

meal
Term often used for unbolted corn flour.

meal terms in other countries

Abendessen - dinner in German
Almuerzo - lunch in Spanish
Cena - late night supper in Spanish
Comida - dinner in Spanish
Déjeneur - breakfast in French
Desayuno - breakfast in Spanish
Diner - dinner in french
Dinner - dinner in English
Jause - afternoon snack in Austria
Lunch - midday meal
Merienda - afternoon snack break in Spain or the Philippines
Mittagessen - midday meal in German
Pranzo - dinner in Italian
Prima colazione - breakfast in Italian
Smörgåsbordet - Swedish appetizer buffet
Souper - French term for the evening meal
Supper - late evening meal

meat inspection
All meat shipped interstate must be inspected by the United States Department of Agriculture (USDA). It
is inspected for wholesomeness at the slaughterhouse and every time it is processed. To a large extent
the inspection is visual and it was difficult to detect bacteria in inspected meat. Radiation, more frequent
laboratory tests and better training of inspectors have been suggested.
The round inspection stamp identify’s the slaughtering plant and the plant which processed the meat
further. The USDA has strict regulations concerning the physical condition of meat fabrication plants and
handling procedures. Larger plant have a resident inspector. There is concern that the USDA is not
doing enough to make sure all meat products are wholesome and there are recalls of contaminated meat
products.
If the meat is consumed within a state it is inspected by state inspectors. Since most meat is shipped
interstate it is inspected a number of times.

Mecklenburg
German cheese made with skim milk. The cheese is rather hard and can be used for grating.

médallion
French term for small, oval portions of meat, poultry or fish.

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media noche
Hispanic snack of a small sandwich of meat and cheese on an egg-dough roll, pressed on a hot grill till
the cheese melts.

Medici
Famous family in Florence, Italy during the 15th and 16th century. Catharina de Medici married Henry II,
King of France, and she is credited with bringing Italian chefs to the French court, who laid the
groundwork for classical French cuisine. She is also credited with introducing dinner forks.

Mediterranean food
Mediterranean food has become sort of fad and catchword for many restaurants, in the 1990's, but often
consists only of liberal use of olive oil, herbs and cous-cous.
The food from the Mediterranean coastal areas has often has more in common with that of other
neighboring coastal countries than with the food of inland areas. At the same time there is a difference
between the cooking the European, Middle Eastern and North African countries.
Overall the cuisine is characterized by the use of olive oil, herbs, whole grains, beans and fruits such as
lemons, almonds, nuts, apricots, raisins and dates. The meats used are lamb, goat and chicken.
Seafood is an important staple. There are many black dishes made with squid and cuttlefish ink.
Religious taboos often govern the diet.
See countries and regions listed under their names.

medium
Term to describe the degree of doneness of red meat.
The term medium in French is "a point".

Medjool
One of the largest, sweetest, and perhaps the most prized date variety. Along with the Deglet Noor, it
makes up most of the US crop. This plump and tender date originated in the Mediterranean area in pre-
Christian times. It is said that for many centuries these dates were reserved for the royal families.
At the turn of the century, a blight killed most of the Medjool palms, but the king of Morocco who owned
some of the remaining Medjools, saved the species by giving some trees to the US to be propagated in
southern California.
The fruit will keep covered and refrigerated for up to 2 months.
See dates.
medlar
Small, brown, apple-like fruit native to the Middle East , and cultivated in central and southern Europe,
but also grown in southern USA. The fruit is unusual looking, it has a sort of inverted calyx which
burrows down into the fruit and makes the seeds visible. The fruit is pointed at the opposite end.
This unusual fruit is edible only when rotted or bletted, an aging or rotting process. The fruit is picked in
November, before the first frost, and laid on straw to decay, until the flesh becomes sweet and soft
enough to eat with a spoon.
Medlar trees, relatives of the hawthorn and dog-rose, are now grown chiefly as ornamentals. The fruit
was popular in the Middle Ages before transportation shrank the world and made other fruits available
beyond their native areas. The medlar, because of the bletting process, had the advantage of being
available between seasons, at a time when other fruits were scarce. Best eaten raw, stewed or served
with cream or custard.
The Japanese medlar, Eriobotya japonica, is often confusingly referred to simply as medlar, though it is
a type of loquat, and is not related to the medlar.
Mespilus germanica.

Médoc (Medoc)
Acclaimed wine region in Bordeaux producing world famous red wines, the area of the well known
châteaux.
The aera is divided into Bas Médoc and Haut Médoc. Wines not produced at a specific Château are
labled simply Médoc or Haut Médoc..

mee krob

554
Thai flavorful, crispy fried noodle dish.

meeting cake
Another name for the fruitcake, also called election cake.

meeting seeds
Colonial American nickname for fennel seeds. They were chewed at meetings and in church to mask
bad breath, especially the scent of alcohol.

megrim
Ocean flat fish harvested in European waters. The fish is less esteemed than other flat fish species.

Mège-Mouries, Hippolyte
Inventor of margarine at the behest of Napoleon III.

Mehlspeisen
Austrian generic name for hot desserts, sometimes eaten also as main course at lunch.
The word means “dishes made with flour” and it was cheaper to serve a main dish consisting mostly of
flour than a meat or vegetable dish. Mehlspeisen were often eaten by the working class, but refined
versions became famous and beloved desserts.
Typical Mehlspeisen are Strudel with many different fillings, sweet dumplings made with yeast dough or
potato dough and filled with stone fruits, yeast rolls with Vanilla Sauce called Buchteln, Schmarren
(shredded pancakes), hot puddings and souffles.

mekabu
Japanese seaweed similar to wakame. Sold usually dried. It must be soaked before use.

melanzane
Italian name for eggplant.

Melba, Nellie, 1865 - 1931

Australian opera star for whom Melba toast and Peach Melba were named.

Melba Sauce
Popular dessert sauce consisting of raspberry puree. The invention of the sauce is credited to Chef
August Escoffier when he created the dessert Peach Melba.
The original dessert was not served with Melba Sauce.
See Peach Melba.

Melba Toast
Very thin, curled up toast created by chef Auguste Escoffier. The chef took toast, split it once more, and
toasted the split side again. The toast curled up a little. The toast was originally named toast Marie, after
the wife of César Ritz for whom Escoffier worked at the Hôtel Ritz in Paris.
It was renamed in honor of the Australian opera star Nellie Melba, who stayed at the Carlton Hotel in
when she was in London. While there she complained that the toast was too thick. He served her split
toast and eventually it was named after her.
Escoffier admired Melba, and created also Peach Melba. See there.
Melba toast is now available commercially, but it is flat, not curled.

meleagrina margaritifera
Pearl oyster, not a true oyster but a mussel.

Meleto
Famous wine estate in the Chianti region of Italy.

meliot
Sweet clover. The herb is used in cosmetics and occasionally in food.

555
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mello Roll
Manufactured ice cream treat, popular in the middle of the 1940's. It consisted of a thick ice cream roll,
wrapped in overlapping strips of paper, so when it was purchased, the salesperson would pull the two
strips from opposite ends, letting the ice cream fall into the cavety of a specially made cone of the same
shape and size

Melnik
Czech wine town producing the country’s best wines.

melons
Fruits, members of the same family as cucumbers, pumpkins, and squashes; and like them, they grow
on vine-like plants and have juicy flesh under a thin, tough, inedible skin, and a center filled with lots of
tiny seeds. Some newer varieties have been developed which are seedless. On account of cross
breeding many variations exist, and it is difficult even for experts to identify melons excactly. Melons
are cultivated away from cucumbers and squashes because they cross pollinate easily.
Melons do not ripen once picked, but will get softer.
Muskmelons include netted varieties, i.e., those that look as though they are covered in a brown netting
such as Cantaloupe, Charantais, Galia, Ogen, Persian and Santa Claus.
Muskmelons with smooth skin are Juan Canary, Crenshaw, Cavaillon and Honeydew. Their flesh is
either green or orange. When ripe, they have a rich, heady perfume which can be smelled when the
melon is held up to the nose. They will also yield slightly when pressed at the stem end.
Winter melons tend to be thick-skinned, ovoid and as the Latin name implies, have no smell, making
their ripeness difficult to determine. However, they can be aromatic once opened. Cucumis melo var.
inodorous.
COMMON MARKET VARIETIES ARE:
Cantaloupe - a netted summer melon with sweet flavor and strong aroma.
Casaba - melon of the Cucumis melo var. inodorus group has low sugar content .
Charentais - ball shaped summer melon with green pale skin and orange flesh.
Galia - A netted summer melon with sweet green flesh first developed in Israel
in the late 1970's.
Crenshaw - very sweet, a cross between Persian and Casaba.
Honeydew - smooth white skin and green flesh.
Juan Canary - sweet melon with little flavor.
Ogen - netted summer melon.
Persian - netted summer melon with dense flesh and delicate aroma.
Santa Claus - crisp and juicy.
Sharlyn - very sweet melon with soft flesh.
Watermelons do not belong to the cucumis melo species, but belong to citrullus vulgaris. They originated
in Southern Africa and have been cultivated since antiquity. The rind is often pickled.
Winter melon, also known as Chinese Winter Melon is a non-sweet green-skinned melon with pale green
flesh. It is used as a vegetable, particularly for soup, in Chinese cooking.
Midori is a Japanese flavored melon liqueur.
Cucumis melo spp.

Melon de Bourgogne (Muscadet)

French white wine grape grown in the Loire Valley of France where it is used to produces the dry
Muscadet wine.
Despite its name it is not a grape permitted in Burgundy for wine, though it is originally from Burgundy. It
is still grown in Burgundy and fermented slightly into a verjus, which is used to flavor sauces and vinegar.
Also known as Gamay Blanc and Pinot Blanc when grown in the US, but it is not the same Pinot Blanc of
Alsace or the Pinot Bianco of Italy.
The grape has been linked with Gouais Blanc, a grape variety grown in the middle ages but no longer
cultivated today.

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melon fruit
See papaw.

melon plum
See pepino.

melon thistle
Cactus growing wild in the West Indies, Mexico and parts of South America. It resembles a huge musk
melon filled with liquid which is sought by cattle despite the thorns. The tiny red fruits are acidic but
edible.
Also known as Turk’s cap.
Melocactus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

melon zapote
See papaw.

Melonseed clam
Clam harvested in the East China Sea and used in Shanghai cooking.

Melrose
Cookie developed by a suburban Boston bakery in the late 1800's. The bakery produced several new
cookie recipes and named them for the nearby towns and landmarks.
Other cookies are Brighton, Cambridge Salt, and the most famous of all, Fig Newton

Melrose
Apple variety. See apples.
melt
The spleen of animals, seldom used for food. The melt is encased in a skin pocket, and when scraped
out the pocket can be filled again. The Austrians invented a soup garnish made with scraped melt
spread in toast and baked.
Also known as milt. This term is specifically used for the male generative organ in fishes.
Milz in German.

Melun
French Brie cheese with a sharper flavor, and more texture than Brie. Also called Brie de Melun.

Memphis Pork Barbecue

Memphis, Tennessee calls itself the Pork Barbecue Capital of the World and hosts each May the
International Barbecue Cooking Contest, officially called Memphis in May.
Contestants from many parts of the US and Canada compete in teams, often in with elaborate barbecue
equipment and funny costumes.
Since the early 19th century, Memphis style of barbecued pork has been served with a spicy red sauce.

men
Chinese usual method of roasting Peking duck, in which the duck is smothered in heat, while hung in a
verticle oven. An alternate method is the cha shao, or barbecue method. See there.

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Mendip
English hard goat’s milk cheese.

Mendocino
North Coast county in California famous for vineyards in the Russian River valley.

Mendoza
Argentine wine producing province. It was settled by Italian emigrants who discovered that the soil and
climate lends itself to viticulture. Excellent wines are produced there.

menestra
Spanish term for mixed vegetable dish, and also for dried vegetables.
Menestra Riojana is a luscious hearty dish of the multitude of vegetables grown in Rioja, the northern
wine region.

menhaden
Commercial fish caught in the Atlantic. It is bony and oily, and not used for human consumption. It is an
important bait fish and food for other fishes. Much is used as fertilizer.
Brevoortia tyrannus.

menu
The term has different meanings:
Succession of dishes which harmonize, and are designed to provide a full meal.
Printed list of available dishes in restaurants. It is called menu à la carte. The English term is Bill of
Fare. In old French it was called escriteau.
Menu has also become a computer term.

menu dégustation
Sample menu in fine restaurants. It consists of small portions many dishes to give the diner an
occasion to sample many dishes.
It is also an opportunity for the chef to introduce or experiment with new dishes.

meñudo/menudo
Mexican tripe and hominy stew flavored with onions or green onions, chilies , garlic and cilantro.
Sometimes patas (steer hooves) are added to make the stew more gelatinous.
Meñudo is traditionally served on New Year's morning as it is considered a cure for hangovers.

Merano
Charming small spa town in Northern Italy in former South Tyrol.

Mercader, Josep
Spanish/Catalan chef known for his refinement of Catalan cooking. He had a restaurant near the
French border in the Spanish town of Figueras

merci donnant
The French term for the American Thanksgiving holiday.

Mercurey
French Burgundy wine village, and the name used for the wines produced there. Most production is red
wine, made from the pinot noir grape.

mére de vinaigre
French term for vinegar mother. See vinegar

merènda
Italian/Florentine tea break.
merguez

558
Moroccan/Algerian fiery hot sausage. It is usually grilled.

merienda
Late afternoon snack break in Spain, usually for hot chocolate. In the Philippines it is an afternoon snack
of tea, cakes, and savories

Merille
French red wine grape variety used in inexpensive local wines.

meringue
Whipped and sweetened egg whites. Often baked or dried.
THERE ARE TREE BASIC VARIATION:
Meringue - made with powdered sugar.
Meringue - made with boiled sugar, also called Italian Meringue.
Meringue - gently heated until thick.
The invention of meringues is credited to the Swiss pastry chef Gasprini.

Merino
Sheep breed prized for wool and meat.

Meritage
Name for a group of California's Bordeaux-style blends. The name was chosen by a contest as a
marketing ploy. The major grape in the blends is Cabernet Sauvignon.

merkels
Local name in the Blue Ridge Mountains of Virginia for morel mushrooms. The mushrooms can be toxic,
and should be blanched (boiled), and the water discarded, before use.

Merlot
Major red wine grape which gives softness, fruit and charm to many blended wines, but is also used as
primary grape in the luscious Château Pétrus wine and many lesser known wines of St.-Emilion and
Pomerol in France. Often, it plays a supportive role, such as in other Bordeaux areas where Cabernet
Sauvignon predominates. When blended with Cabernet Sauvignon, it cuts the harsh tannin and softens
and rounds out the wine.
Merlot is cultivated in many parts of the world. It is widely used in California , but also in Chile, Australia
and New Zealand, Spain, Yugoslavia, Rumania, and Hungary. In Spain, Merlot is part of the celebrated
and expensive Vega Sicilia. See there. In Hungary, Merlot is blended into the famous Bull's Blood wine.

Merlot Blanc
French white wine grape. Little is planted today.

merluza
Spanish word for hake, a food fish.

merrythought
An other name for wishbone.

mesclun salad
Salad mixture popularized in the mid-1980's by Alice Waters, owners of Chez Panisse restaurant in
Berkeley, California. The assortment contains tender greens, such as delicate baby lettuce, peppery wild
greens, herbs, and tangy greens. The word is comes from Latin mesclumo, which means mixture.

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Meseguera
Spanish white wine grape.

mesentery
Membrane, part of the intestine of animals. It is sometimes used as stew meat.

Mesitra
Russian/Ukrainian ewe’s milk cheese from the Crimea Peninsular in the Black Sea.

Meslier St. François

White wine grape variety from the Loire valley in France. It is permissible in Armagnac, though it is not
used in great quantities.

mesquite
Thorny shrub or tree of the South Western States and Mexico. Good wood to use for barbecuing
because it imparts an interesting character to food. It burns very hot and is relatively low in resin.
Mesquite grilling was popularized in the late 1970's and early 1980's, especially in the so called
California cuisine.
The pods are resemble carob and are edible, but mostly used for cattle feed.
Also known as algorroba, screw beans or cashaw.

mess
Army term used when a group of people eat together, especially as in mess hall. The term has ist root in
the Latin word missus, or food portion.

metate
Stone board use to grind maize/corn in Mexico.

Metaxa
Greek brandy, a brand name. Normally dark colored with caramel, and slightly sweeter than Cognac.
See there.
Metaxa is also a Greek licorice liqueur. It turns milky blue when mixed with water. It has an earthy,
brandy taste.

methanol
Antifreeze which was responsible for wine scandals in Italy and Austria in the mid-1980's. It was added to
wine to boost the viscosity and perception of sweetness. The illegally tainted wine was discovered when
an Austrian vintner tried to claim it as a business tax deduction. Methanol can cause illness, eye
problems, and even death.

méthode champenoise
The original method of producing Champagne and sparkling wines. Yeast and sugar are added to the
bottled wine, and it is fermented a second time in the bottle. See champagne.
Known as metodo classico in Italy.

Méthode Beaujolais
Method of fermenting wine. Semicarbonic maceration which avoids excessive extraction during
fermentation.

Methusalem
Champagne bottle containing 6 liter, the equivalent of eight standard bottles.

methylene chloride
Chemical solvent used to extract caffeine from coffee. Some question has been raised regarding its
safety, but the small residue in decaffeinated coffee is negligible, and the FDA approved its use.

methylxanthines

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Class of chemical compounds which include caffeine.

Metternich, Clemens
Duke of Metternich, 1773 - 1859. Austrian politician, instrumental during the Congress of Vienna. Some
dishes were named after him.
The family owns the Johannisberg Schloss, a celebrated castle and vineyard on the Rhine river in
Germany.

Mettwurst/Metwurst
German sausage, rich and fatty and spreadable. It might have originated in Alsace.

Meunier
French red wine grape variety, the most used grape used in Champagne.

meunière
French culinary term, literally translated the four miller's wife. The term is used for food that is dipped in
flour and then sauteed. Supposedly, la meunière was always dusted with flour, or had unlimited access
to flour.
Meunière preparation are used for fish and pre-cooked vegetables. It is always finished with brown
butter, and in the case of fish, with lemon juice and parsley. There is no such thing as meunière butter
like some cookbooks claim.

meurette
French fish stew made with red Burgundy wine and accented with marc. See there.

Meursault
Old and famous wine town in Burgundy, France. Almost all production is white wine, and the best wines
carry the vineyard name in addition to appellation Meursault.

Meyney, Château
French Bordeaux wine.

Mexico food
Mexico is the primary source of vanilla, and gave the world chocolate, chilies, corn, tomatoes and beans.
Cooking centers around corn, beans and rice, eaten at almost all meals. Corn was originally ground on
the stone board called a metate. Lime treated white corn meal called masa harina, see there, is the base
for corn tortillas, flat unleavened breads made in many sizes and often made fresh in restaurants and
supermarkets. It is also blended with oil or lard and used in many other preparations including tamales,
see there, filled corn husks.
Flour tortillas are made with wheat flour and also appear in many dishes.
Important are three dipping sauces, guacamole, see there, salsa verde, see there and salsa roja, see
there. Chili is part of most dishes. See there. Many dishes are served with sour cream or with white
cheese - queso blanco.
Unique is mole, see there, a chocolate flavored spicy sauce.
Dried beans are a major staple, the most common variety is red kidney beans, mashed and heated with
oil or lard.
BASIC INGREDIENTS:
achiote - the seed of the annatto tree. See there.
acitrón - special cactus leaves. See there.
adobado - sour chili seasoning paste.
aguacte - avocado. See there.
almeja - generic term for clams and mussels
almíbar - generic term for syrup
ancho - see chili
calabacitas - young, meaty squash
calabaza - pumpkin. See there.
camaron - shrimp

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cascabel - see chili
chayote - vegetable. See there.
chicharrón - crisp fried pork rinds, a popular snack
chipotle - smoked chili. See there.
chorizo - spicy sausage
cilantro - coriander leaves. See there.
coco - coconut. See there.
comino - cumin. See there.
epazote - herb. See there.
frijoles - generic term for dried beans. See there.
gordita - thick tortilla
huachinango - red snapper
huitlacoche - corn fungus. See there.
jalapeño - chili. See there.
jícama - root vegetable. See there.
limón - lime. See there.
maíz - corn
manteca - lard
masa harina - corn dough. See there.
nopalitos/nopales - cactus leaves. See there.
pasilla - chili. See there.
pepitas - fried pumpkin seeds
plátano - plantain. See there.
poplano - chili. See there.
queso blanco - white cheese. See there.
serrano - chili. See there.
tomate verde - see tomatillo
tortilla - flat unleavened bread made with corn or wheat flour.
tostada - fried tortilla chips
tuna - see nopale, also name of tuna fish
BASIC DISHES ARE:
albóndigas - meat balls
antojito - small appetizers
banocha - confection made crude brown sugar
bolillo - small roll
buñuelo - fritter
burrito - stuffed flour tortilla
caldo - broth, clear soup
carne seca - dried meat, usually beef.
carnitas - small pork pieces
cebiche/ceviche - marinated raw fish. See there.
chalupa - flour tortilla in boat shape and filled
chilaquiles - layered tortillas with tomato and cheese.
chilaquiles verdes - tortilla shells topped with chicken, green sauce and cheese.
enchilada - filled tortilla dish
estofado - stew
fajitas - beef strips quickly cooked with onions, tomatoes, peppers and chili
fiambre - cold cuts
flan - caramel custard
flautas - tortillas rolled into a tube shape and stuffed with meat.
frijoles refritos - refried beans
guacamole - avocado dip. See there.
guiso - stew
machaca - dried beef cooked with green chilis and wrapped in a flour tortilla.
menudo/meñudo -tripe and hominy stew
mole poblano - turkey in a chili and unsweetened chocolate sauce.
mole - stew flavored with chocolate. See there.

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mole negro - hotter, spicier version of mole poblano.
natilla - light custard
nopales/nopalitos - prickly pear cactus.
pan di huevo - light egg bread.
papatzui - rolled, stuffed tortillas, topped with pumpkin seed sauce.
pollo pibil - chicken seasoned with annato.
postre - dessert
pozole - beef and hominy stew.
quesadilla - cheese filled tortilla turnover
salsa roja - red tomato salsa
salsa verde - green tomato salsa
sopa de lima - chicken soup with lime.
sopes - thick tortillas, topped with refried beans, cheese and a piquant sauce.
taco - filled fried tortilla shell
tamal - filled steamed corn husk
BEVERAGES:
Aguardiente - basic distilled beverage made from sugar cane
Atole blanco - beverage made masa de harina, sugar and cinnamon.
Champurrado - chocolate flavored corn beverage.
Kahlua - coffee flavored cordial
Pulque - see there
Tequila - the national distilled beverage. See there.
Mexico is a major beer producer and exporter. Famous brands are Tecate, Dos Equis, and Carta
Blanca.
There is also wine produced, but most is distilled into brandy. Mexico is a coffee producers, but most is
consumed locally.

Mexican apple
See white sapote.

Mexican green tomatoes

See tomatillos.

Mexican potato
An other name for jicama. The plant is nor related to potatoes.

Mexican saffron
Saffron-like herb derived from the safflower plant. Sometimes used as a saffron substitute. It is much
less expensive than the genuine saffron. See there.

Mexican squash
Young, meaty squash, one of many types of squash available in Mexico.
Also known as calabacitas.

Mexican strawberries
The fruits of the hedge hog cactus, sweet, with tiny seeds and completely edible. The spines of the
hedge hog cactus are used as toothpicks in Mexico.
Echinocatus.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mexican tea
See wormseed.

Mezcal/mescal

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Alcoholic beverage made in Mexico, normally 80 proof. The word comes from two Nahualtl terms:
maguey (melt) and calli (cooked). Mezcal is similar to Tequila, but the production technic is different.
Like Tequila, Mezcal is made from different varieties of the agave plants, but the hearts of the plants are
baked in rock pits before fermentation. In Tequila production, the hearts are steamed.
Mezcal was often served with a worm in the bottle, called Mezcal con gusano, but the beverage
exported to the US does not come with worms. Mezcal became an fashionable drink in the 1995's,
because it was considered a hand-made beverage.
See Tequila.

meze/mezethakia
Turkish or Greek term for hot and cold hors d'oeuvres.

Mezesfeher
Hungarian white wine grape, used in dessert wines. The name means “white honey”.

Mickey Finn
Alcoholic concoction with dubious ingredients. Micky Finns were supposedly served to a band in San
Francisco, which got sick and could not play in a competing restaurant.

Mickey
Though the term is more commonly used to connote a sedative, it also refers to a small bonfire roasted
potato, charcoal black on the outside and white on the inside.

micro climate
Wine term to describe the climatic differences in a wine region or even in a single vineyard. The
differences are caused by orientation to the sun, slope, vicinity of a large body of water, and other
influences.

micro lettuces
An other term for baby greens grown in greenhouses, normally no bigger than one or two inches, used
primarily as salads. These greens have little flavor, but look pretty on the plate, and are loved by some
adventurous chefs. Their names are also adventurous, such as Red Mustard, Bulls Blood Beets, Gold
Beet, Pea leaves, pea sprouts, Mountain Spinach and many more.

microwave
Indispensable piece of kitchen equipment widely used only since the 1970's. It is a type of oven or
enclosure that uses high frequency electromagnetic waves to heat food. The waves convert the food's
water molecules into steam, thereby cooking the food. As with pressure cooking, the less time that heat
is applied to food, the less nutrients are lost.
The length of cooking time is in direct relation to the amount and bulk of the food cooked. The waves
are reflected by metal and will cause electric sparks.
Over the years models which convert to regular ovens and brown the food have become available.
Also known as an electronic oven.

Middle East food

The population is largely Moslem, except for Greece, Lebanon, and Cyprus which are predominantly
Christian, and Israel which is predominantly Jewish. As a result of the Moslem population, pork and
alcoholic beverages are less prominent. The Jews also do not eat pork.
Armenia is sometimes also considered to be part of the Middle East.
Yogurt is a common as the heat makes it difficult to keep uncultured dairy products. The dominant starch
is wheat, followed by rice, beans and lentils. Eggplant is the dominant vegetable. Onions and garlic are
common. Spices and herbs are used lavishly. The principle cooking oil is olive oil.
COMMON INGREDIENTS:
anise- native plant. See there.
bulgur or cracked wheat. See there.
carob - native plant. See there.
dates - native plant. See there.

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figs - See there.
lebany - yoghurt made with goat's milk.
loquat - See there.
pomegranate - native fruit. See there.
sesame oil - See there.
tamarind - See there.
COMMON DISHES:
baba gannouj - See there.
fattoush - a salad of which the main ingredient is purslane. See there.
fesenjen - See there.
hummus - See there.
kataifi - shredded filo dough dessert
kibbe - lamb and cracked wheat meatballs or hash.
lavash - thin bread. See there.
pita - pocket bread. See there.
shri khand - yoghurt dessert flavored with nutmeg, cardamom and saffron.
stuffed grape leaves - See dolmas.
tabblouleh - cracked wheat salad with vegetables. See there.
Rich sweets are enjoyed as between meal snacks. Fruit is preferred for dessert.
See also Egypt, Greece, Iran, Israel, Lebanon food.

middy
Australian medium-sized beer glass.

Midi
French term, when applied to wine, inexpensive table wine grown in the Mediterranean belt of France.
See Languedoc wines.

midnight noodles
Marketing name for black pasta, which is made with squid ink.

Midori
Brand name for a Japanese sweet melon-flavored liqueur.

mie de pain
French term for white bread crumbs. It is often implied that mie de pain is made from fresh bread without
crust, and bread crumbs are made with stale bread.

migaki nishin
Japanese dried fish.

mignonette
Herb used in Middle eastern cooking.
Reseda odorata.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

mignonette
French term for coarsely crushed pepper. Sauce Mignonette is a cold dressing consisting of crushed
pepper, oil and vinegar. It is sometimes served with oysters.

mignonettes
French term for small steaks, normally served in pairs. The term is used for veal and lamb.

Mignot
French cheese made in the Department Calvados in France. The cheese is soft and rich. A summer
and a winter version are made.

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mijoter
French culinary term, braising over low heat, simmer.

mikans
Japanese variety of mandarins, usually sold with the leaves still attached.

Mike and Ike

Coffee shop slang for salt and pepper shakers.

Milan food
Milan/Italy is capital of the Lombardy region. Milanese cooking is primarily rice and butter based rather
than pasta and olive oil based cooking of much of the rest of Italy. It seems that breading food with
bread crumbs is connected with Milan. The term Milanese is often used in connection with breaded
foods, and the Wiener Schnitzel, see there, might have come from Milan because it was an Austrian
possession until the mid 1800's.
A cosmopolitan city, the foods and restaurants tend to be less regional and more international that in
other parts of Italy. In most of Italy, pasta or risotto is always served as a separate course, but in Milan,
risotto is often served along with a meat course such as osso buco. See risotto and osso buco.
See Italy food.

milanaise, à la
French culinary menu term for breaded food served with tomato sauce.

Milanesas
Argentinean term for breaded beef cutlets. Literally translated Milanese-style, it was popularized by the
Italian population who emigrated to Argentina. In Italy, veal would have been used, but this was an
option in Argentina.

Milano
Italian cheese sold under different names depending on season. It is called Fresco and Quardo, and
when made in Fall Stracchino or Quartirolo. The cheese resembles Bel Paese.

Milazzo
Italian red wine made in Sicily around the town of the same name.

Milchrahm Strudel
Austrian warm dessert, a sweet cheese strudel baked in a milk and egg custard. It is too rich today for
many customers.

Mile High Pie

Dessert specialty of the Hotel Pontchartrain in New Orleans. It is a ten inch tall ice cream pie, comprised
of layers with several flavors including mint, and topped with whipped cream.
Despite what the name might suggest, Mile High Pie did not originate in Denver, the Mile High City. The
name refers to the appearance of the dish.

milfoil
See yarrow.

milk
Milk was once considered by the U. S. Department of Agriculture the perfect food, but studies and simple
observations demonstrate that a large segment of the world’s population is lactose intolerant. See there.
Milk in the US is universally cow’s milk, milk from other animals such as goats, sheep and mares seldom
reach the market.
Milk is available year round, but interestingly, the peak availability is in Spring. This seasonal variation
used to be dramatic, but is less pronounced nowadays, due to better feeding practices in the slower
colder winter months as well as more cow breeding in warmer climates.

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Milk contains amino acids, such as tryptophan, lactose, calcium, fat, minerals and water. The fat content
is regulated and consumers can choose between a wide range of milk products. Casein is milk's main
protein.
A good dairy cow gives about 12 to 15 gallons of milk per day. The record production by a single cow in a
single day is held by a Holstein cow in Indiana who set the record in 1975 at 24 gallons. A sheep gives
only about two quarts a day.
The taste of milk can vary by the animal breed, the feed, the composition of solids (as opposed to the
water content) in the milk, the fat, the lactose, the minerals (also known as ash), and the state of
lactation of the animal, as well as the season and the time of day of the milking.
The first milk bottle was introduced in 1888; before that milk was sold in open pails or cans. Gail Borden
Jr. invented condensed milk in 1853 and received the first patent for it in 1856.
Goat's milk leaves a dry finish and aftertaste. It can taste slightly sour and takes some getting used to. If
it tastes too "goaty", it's too old. Its molecular structure makes it generally more digestible than cow’s
milk.
Sheep's milk has a stronger smell and taste than cow's milk. It is very white in appearance. Because it
is naturally homogenized, the cream won't rise to the surface and it is difficult to extract the cream to
make butter.
TERMS:
acidophilus cultured milk - pasteurized or ultra pasteurized milk, usually low-fat or skim, to which a
concentrated culture of lactobacillus acidophilus is added. Sweet acidophilus milk contains the same
bacteria but is not incubated to complete its conversion process so it tastes like regular milk.
buttermilk - milk bi-product, after much of the butterfat has been removed. The name is misleading to
many who think it has butter added. It is a thinner liquid than milk, with a tangy taste.
CalciMilk - lactaid milk to which 500 milligrams of calcium per 8 oz are added.
carbonated milk - A new pop version is expected to hit the market in 1989.
certified or raw milk - unpasteurized milk handled by dairies that operate according to standards set by
the American Association of Medical Milk Commissions.
condensed milk - canned evaporated, sweetened milk that has a higher milk solids and fat content than
evaporated milk.
cultured buttermilk - pasteurized or ultra pasteurized low-fat or skim milk with nonfat dry milk solids
added. Cultured with Streptococcus lactic for acid and flavor.
dry whole milk - pasteurized whole milk with all water removed primarily by spray drying.
dry malted milk - whole dried milk, with 55 to 60% malt extract added before drying. Extra strength
Malted Milk has the double ratio of malt extract.
dry nonfat milk - pasteurized skim milk with fat and water removed. Made by spray drying or foam-dry
spraying (spraying hot air into concentrated skim milk). Vitamins A and D added.
evaporated milk - homogenized whole milk with about 60% of the water removed. It is processed at ultra-
high temperatures, then canned aseptically. Vitamin D is added. Adding vitamin A is optional.
evaporated skim milk - concentrated, fortified skim milk with about 60% of the water removed. Vitamins
A and D are added. Homogenization is optional.
Half-and-Half - mixture of milk and cream containing between 10.5% and 18% milk fat. Pasteurized or
ultra pasteurized, it also may be homogenized.
homogenized milk - milk is pumped through the very small openings of a
homogenizer under pressure of 2,000 to 2,500 pounds per square inch, which reduces the size of fat
globules and produces milk of uniform composition and palatability.
Lactaid Milk - brand name for low-fat milk in which an added lactase enzyme breaks down the lactose
into two digestible sugars. It was developed for people with a lactose intolerance. See there.
low-fat milk - pasteurized or ultra pasteurized milk whose milk fat content has been lowered
to 1% or 2%. Vitamin A must be added for milk shipped interstate, since it is lost with the milk fat. Milk-
derived ingredients are also added to increase its viscosity and opacity. Adding Vitamin D is optional.
low-sodium milk - pasteurized and homogenized low-fat or skim milk whose sodium content is reduced
from 49 milligrams per 100 grams to about 2.5 milligrams.
skim milk - milk from which most of the fat has been removed or "skimmed" off
sweetened condensed whole milk - mixture of milk and a nutritive sweetener, such as
sucrose, from which about 60% of the water is removed to prevent spoilage. Because of the added
sugar, this milk cannot be used in place of evaporated milk.

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ultra pasteurized milk - milk heated to temperatures above 290 degrees for at least two seconds before
or after packaging. This extends the product's shelf life under refrigeration without significantly changing
its nutritive value.
whole milk -milk for beverage use that must contain no less than 3.25% milk fat and no less than 8.25%
nonfat milk solids, which include protein, carbohydrates and water-soluble vitamins and minerals.
MILK NUTRITIONAL INFORMATION:
Buttermilk must contain at least 8¼% nonfat milk solids
Condensed milk must contain 8½% butterfat, 28% milk solids and 45% sugar
Evaporated milk must contain not less than 7.9% butterfat and 25% milk solids
Dried milk, non fat - 1¼% butterfat fat
Dried milk, whole - 26% butterfat
Fresh milk, skim - at least less than 3¼% butterfat
Fresh milk, fat free - less than 0.1% butterfat
Fresh milk, whole - 8½% milk solids and 3¼% butterfat
CREAM INFORMATION:
Cream must contain at least 18% butterfat to be called cream.
Coffee cream - 18% to 30% butterfat content
Half and Half - 11½% butterfat content
Sour Cream - 18% or more butterfat, except low fat sour cream.
Whipping cream, light - 30% to 35% butterfat content
Whipping cream, heavy - 36% butterfat content.
MILK INFORMATION, OTHER:
human milk - contains 12½% solids average
cows' milk - contains 12.6% solids, 3.3% fat, 3.3% protein average
goats' milk - contains 13% solids, higher fat than cows' milk, and the same protein.
sheep’s' milk - contains 17% solids
buffalo milk - contains 16% solids, 7½% fat, 3.7% protein.
zebu' milk - contains 13% solids.
See Paramasalat™.

milk bread
Yeast bread made with milk rather than water.

milk chocolate
See chocolate.

Milk Duds
Caramel chocolate candies manufactured since 1926.

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Milk, Federal milk pricing
A system was devised in 1937 to insure that fresh milk was available in all parts of the country. The
minimum price that farmers can charge for milk is fixed monthly by the Department of Agriculture
(USDA). The country is divided into 31 regions, and the set price is higher the farther the regions are
from Eau de Claire, Wisconsin, historically the center of the dairy industry.
The system has become obsolete, but changing it is politically very difficult. The system is still in place
in the year 2000, but regional compacts have been allowed. Like with all farm policies some farmers
benefit and other get hurt.

milk punch
Alcoholic beverage consisting of milk, sugar and Bourbon whiskey or rum.

milk shake
Beverage made with milk, syrup and ice cream blended together to a thick mush. Different ice cream
flavors and syrups offer many flavor combinations. The drink is best made in a blender. It is a fountain
drink, originating around 1896.
Milk shake can be considered and American contribution to gastronomy. They are now popular in Latin
America, where they are made with pureed local fruits.
Other names used are Frappé or Frappe, Frosted and Cabinet. Blizzard is a thick milk shake sold at
Dairy Queen stores.

milk sugar
See lactose.

milkweed
Bitter wild green, the tender young shoots are edible, tasting like asparagus. When boiling the vegetable
the water must be replaced several times to remove the bitter flavor.
The term is also used generically for any plant segregating latex.
Asclepias spp.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Milky Way™
Popular candy bar made by Mars Company. It consists of caramel and chocolate malt-flavored nougat,
covered with milk chocolate. It is the first candy bar Mars made and was devised by Mr. Forrest Mars
Senior. The name reaches out to the universe as does their last name.

mille feuille
French term for puff pastry dough, and products made with puff pastry. The term means “thousand
leaves”, but there are far less than thousand leaves in the dough.

Milleens
Irish soft, creamy cow’s milk cheese.

millésime
French wine term for vintage. It has nothing to do with the millennium.

millet
Grain bearing grass cultivated as cattle feed and as human food. The seeds are ground into a protein
rich flour. The seeds are sweet and add a yellow tint to cakes. Millet is a staple in some African countries
and in the Middle East.
The USDA experimented with millet because it is drought resistant. Millet is still cultivated, primarily for
feed.
Setaria Italica.

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million dollar baby
Nickname for the 1015Y Supersweet onion, because of the huge sums of money spent developing.

millsweet
Lemon variety grown in Italy and California. The most common variety, it is distinguished by having a
prominent nipple at the end opposite the stem, with a furrow surrounding it.
Citrus limetta.

Milookhiyya
Arabic term for the edible green leaf of a plant in the hibiscus family. It is related to okra and exudes a
viscous liquid. The flavor resembles spinach. The plant is used tp thicken and flavor soups.
Also known as Spanish okra.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

milt
The reproductive organ of male fish. It is a delicacy and sometimes available fresh or smoked and
salted.
The term is also used for the spleen, also known as melt.

Mimolette
French cheese, ball shaped with brown rind and brilliant yellow interior. The yellow/orange color is
achieved by dying the cheese with annatto.
Cheese with the same name is also produced in Holland.

mimosa blossoms
Yellow fragrant blossoms are candied in France and used as decoration on cakes.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

mimosa
Garnish consisting of sieved hard boiled egg yolks and egg whites. The egg yolks are meant to imitate
the mimosa blossoms. It is used on cold dishes.

Mimosa
Alcoholic drink consisting of two parts Champagne to one part orange juice. The drink is popular at
bruncheon.
Also known as Buck's Fizz.

mince - meat
Mixture of chopped dried fruits and beef suet, flavored with rum or whiskey. Mince - meat It is used as
pie filling. It does not contain meat. It is normally purchased canned.
The recipe originated in England and goes back to colonial times. Mince - meat pies are usually served
in the winter, often with hard sauce. See there.

minceur
French term for thinness, slenderness. Cuisine minceur is promoted as diet cuisine, but being French, it
is also promoted as gourmet food.

mineral water
Water from a natural underground supply that contains an usual amount of minerals not found in ordinary
water. It be naturally carbonated, artificially carbonated or non-carbonated.
Table mineral waters have little discernable flavor.
Medicinal water have a large amount of dissolved minerals and can have a pronounced, often
disagreeable flavor.

570
Taking the waters for medicinal purposes was already practiced by the Greeks and the Romans, and for
centuries were considered an important medical tool to fight disease.
In Europe, as well as later in the United States spa towns were built at the sources of natural springs, and
it was considered necessary, pleasant and socially agreeable to spend time every year drinking or
bathing in mineral waters.
With the advent of modern medicine and changed life styles some of the old spa town are struggling with
an aging infrastructure and dwindling customer base. Some of the lost revenue is replaced by the
growing popularity of bottled water.

minerals
Generic term for bottled water containing a marked amount of minerals. Minéral is the French spelling.

Minervois
French red wine from the Midi region. A smaller amount of white and rosé wines is also produced.

minestra
Italian generic term for soup. It usually refers to a thick soup made with vegetables and starch.
Minestrone is a form of minestra.
Minestrone is a hearty vegetable soup, made with many different vegetables, tomatoes and pasta or rice.
There are many regional variations, the most famous made in Genua.
Minestrone is often served with grated Parmesan cheese. See there.

mini-roti
West Indian sort of stuffed pancake.

Minnehaha
Name for a variety of simple cakes. The name goes back to Longfellow's epic poem Hiwatha, wich
featured the Indian maiden Minnehaha.

Minor’s
Food company manufactoring refrigerated and dry soup and sauce bases. The company is owned by
Nestle Food services.

Minneola
Tangelo variety with a knob at one end of the fruit and a bright orange skin. Developed in Florida.

mint

Perennial herb used in herb teas or tisane, sometimes mixed with other flavors.
Popular also as herb in Northern Africa, such as Morocco. Mint tea is made very sweet but is refreshing
when made with fresh mint.
Mint is credited with medicinal power in healing bruises and bee stings, as well as headaches and
stomach aches.

VARIETIES INCLUDE:
Agastache rugosa - Licorice mint, plant with mint licorice leaves.
Agastache foeniculum - Anise hyssop purple flowers which attract bees.
Mentha citrata - Bergamot, orange-scented.
Mentha rotundifolia - Apple mint
Mentha spicata - Spearmint, milder tasting mint than peppermint.
Mentha pulegium - Pennyroyal , used medicinally in ancient times.
Mentha piperita - Peppermint
Monarda punctata - Dotted mint, strongly flavored with high thymol content.
Mint was used as a meat tenderizer by early Americans. Basil is a member of the mint family.
Mentha spp.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

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mint jelly
Commercial food product based on apple juice and artificial mint flavor, dyed green. It is routinely served
in restaurants in Britain and the USA with lamb.

Mint Julep
Alcoholic made with Bourbon Whisky, sugar, fresh mint and ice. The drink has been associated with
Derby Day in Louisville, Kentucky since 1809. The first recorded recipe appeared in 1803.
There are many recipes or “correct” ways to make a perfect Mint Julep. One plausible recipe calls for
preparing a sweet mint syrup in advance, by boiling water, sugar and mint leaves. The drink is prepared
with chilled syrup, bourbon, mint leaves and ice cubes. Mint Julep is served in a tall glass or in a
traditional sterling silver julep cup. The drink is garnished with an additional sprig of mint and the top
dusted with confectioner's sugar.
Enthusiasts do not agree as to whether the mint should be mashed or bruised, whether there should be
lots or little of it, whether to add a dash of sweet liqueur or not, or whether it should be served with or
without a straw.
The word julep comes from the Arabic julab or gulab, meaning rosewater.

mint sauce
English condiment consisting of sugar, vinegar and chopped mint leaves, traditionally served with lamb.
It is available in bottles.

Minterbrook
Oyster harvested in Puget Sound near Tacoma Washington.

Mintzitra
Pot cheese made with ewe’s milk in Macedonia.

minute à la
Culinary term for dishes cooked to order.

minute steak
Thin steak cooked quickly and often served on bread as sandwich.

Mirabeau, Honoré Gabriel Riquitti, 1749 - 1791

French politician, his name appeared on classical menus.

Mirabelles
German name for a small, yellow plums. The are used fresh, canned and also for a brandy called
Mirabelle.

miracle
Fried cookie in pretzel shape popular in colonial times.

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miraculous fruit
Berries from a wild growing tree in West Africa and also cultivated in tropical countries. The berries taste
tart, but make taste sweet anything eaten thereafter.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mirassou
Famous wine growing family in California.

mirepoix
French cooking ingredient consisting of coarsely cut vegetables used as flavoring for stewed meats,
sauces and gravies. The proportions are 50% onions, 25% carrots, 25% celery. Crushed peppercorns and
bay leaves, bacon trimmings or ham and herbs are optional. These vegetables are browned to give
flavor to stocks and sauces.

Mirepoix
French city in the Department Ariège.

mirin
Japanese delicate-flavored liquid condiment made from sugar, vinegar, soy sauce, and salt. Available in
dry and sweet varieties. The sweet mirin is used primarily in cooking.

mirliton
Southern US word for chayote squash, also known as vegetable pear. The vegetable is hard-shelled, but
the flesh is cooked like squash.
Mirliton is commonly stuffed in Louisiana with ham or shrimp with spicy sauce and baked.
See chayote.

mirlitons
French term for small puff pastry tarts with sweet fillings.

miroton
French stew made with sliced leftover boiled beef, simmered with onions, white wine and vinegar and
thickened slightly with flour. The Scottish version of the dish is called inky pinky.

mise en place
French professional cooking term. It implies that everything is in its place, ready to be used. The term is
also by service personnel.
Young cooks are trained to prepare a good mise en place, have everything ready for speedy service.

miso/miso paste
Japanese paste of fermented soybeans, used to thicken and season soups, marinades and sauces. Miso
is available in wide variety of flavors, colors and textures.
BASIC CLASSIFICATION:
Aka (red miso) - dark brown and pungent.
Chu (golden miso) - mild.
Shiro (white or tan miso) - slightly sweet.
Miso paste is perishable and should be kept refrigerated. It will not freeze. Miso has a very high salt
content. American chefs have been experimenting with miso and have used it in non - oriental dishes.

misoshiru
Japanese clear soup, with pickled vegetables and flavored with miso.

573
Mission Haut Brion, Château
Famous vineyard in Graves, Bordeaux opposite the Château Haut Brion. It produces an excellent red
wine.

Mission Bell
Inexpensive wine brand made from mission grapes in California. It used to be a slang name for generic
cheap wines.

Mission
The first vitus vinifera red grape planted in North America. California was first settled by missionaries
who established missions, and the grape is believed to have been first planted by Jesuit Juan Ugarte. It
makes a rather simple wine and is not widely grown today.

Mississippi nuts
Another name for pecans.

Missouri currants
See clove currants.

mistelle
Blend of sweet grape juice and alcohol used in the manufacture of sweet wines and wine based cordials.

misua noddles
Asian fine wheat noodles.

Mitzithra
Greek pot cheese made with ewe’s milk. It is often made in conjunction when making Feta cheese. It
can resemble cottage cheese or be solid.

Mixed Grill
Once popular restaurant dish consisting of a number of different grilled meats. The selection traditionally
included a single lamb chop, a slice of liver or kidney, a slice of beef or veal, a small sausage and
bacon. It came with a grilled tomato half and fried potatoes.
By extension the term mixed grill is also used for an assortment of grilled seafood, or vegetables.

mixed pickles
Condiment, pickled assorted vegetables.

Mixmaster
American kitchen appliance, introduced in the 1930's by Chicago Flexible Shaft Company, which later
changed its name to its prestigious product's name.

mizuna
Japanese bitter mustard green, with curly delicately spiked leaves, somewhat resembling dandelion
greens or frisée. It has a light peppery, slightly lemony taste. Used as salad ingredient.

moa chee
Chinese glutinous rice candy, dusted with sugar and roasted sesame seeds.

Mocha
Coffee variety, Arabica type, named after the Yemen port Mocha. Production in Yemen is small and
coffee labeled mocha might be a blend of coffee grown in other Arabic African countries.
The term is also used for strong coffee flavored with a small amount of chocolate.
served in small cups. It is also frequently used in connection with desserts, such as mocha ice cream,
mocha cream and mocha cake.

mochi

574
Japanese rice cake.

mock apple pie

Early American recipe, popularized during the Depression when it appeared on Ritz cracker boxes. It is
made with crumbled crackers, water, sugar, lemon juice (or apple juice), cream of tartar, margarine, and
cinnamon and contains no apples.
The recipe has been reprinted periodically.

mock tenderloin
Cut of beef from the forequarter, located between the rib cage and the loin cage, close to the kidneys. It
is a juice piece of meat, resembling a tenderloin, and is often used for hamburgers, or when properly
aged as roast.
The cut is considered a by-product and is not identified in the Meat Buyers Guide.
Also called hanger, butcher tenderloin or hanging tenderloin.

mock turtle soup

Once popular soup in fine restaurants. When turtles became scares and expensive, and eventually
became endangered species, chefs created a soup without turtles that looked and tasted like turtle soup.
It was a gelatinous soup made with calves’s feet, plenty herbs and sherry wine. It faintly resembled turtle
soup but found enough customer acceptance to stay on menus for many years.
There was a thick and a clear version. It was even available canned.

Modena
Parmesan type cheese made in the US.

Modena
City in Italy famous for balsamic vinegar. See there. Nocino, a walnut cordial .See there. Zampone, a
stuffed pig’s foot. See there.

moëlleux/ moelleux
French wine taster term for wine with body, usually a little sweetness. The term means moelle, marrow.

mofongo
Puerto Rican dish of little balls of roasted and mashed plantains, pork cracklings and garlic.

Mohrenköpfe
Austrian/German dessert consisting of sponge cake half rounds, covered with chocolate icing, and filled
with whipped cream. The name literally translated means Negro heads.

molasses
Syrup, a by-product in sugar fabrication. It was the favored sweetener during Colonial times because it
was much cheaper than refined sugar. Molasses is the base for rum.
Molasses is available as light or dark, the dark also called blackstrap. The light molasses were
considered superior to dark molasses.
Molasses were used extensively in cooking to mask the odor and flavor of pork products, because they
were often rancid or spoiled. Boston baked beans, Boston brown bread and Amadama bread are
traditional New England recipes using molasses.
The Amish/Dutch Pennsylvania Shoofly pie is made with dark molasses.

Molbo
Danish cheese resembling Edam cheese in appearance and taste.

mole negro
Mexican stew made with chili peppers, meat and chocolate. It is hotter and spicier version of the popular
mole poblano.
Mole negro is served in the area around Oaxaca.

575
Mole dishes dates back to pre-Columbian times, though they were named later for the Mexican town
Puebla because the nuns at the local abbey were credited with making the best mole. It became known
as Mole Poblano.
Mole is sometimes referred to as Mexico's national dish.

mole verde
Mexican sauce made with tomatillos. See there.

moleche
Italian soft-shell crabs of the Veneto region.

Molette
French white wine grape grown in the Savoie region of France.

Molière, Jean Baptist Poqulin, 1622 - 1673

French playwright, his most famous works are Le Tartuffe, Misanthrop. His name appeared on menus.

Moliterno
Italian plastic type (pasta filata) cheese, made in Southern Italy. When made with ewe’s milk, it is called
Pecornio Moliterno.

molluscs
Generic name for water animals with a hard outer shells. They are classified as univalves, having one
shell, such as snails, conch and abalone, and bivalves such as clams, mussels and oysters.
Cephalops are considered molluscs, but they have a hard inner shell, such as squid, octopus and
cuttlefish.

Molucca
Island group in Indonesia, also known as Spice Islands.

monal
Colorful pheasant native to Tibet and western China. The bird is hunted for food and also can be found
in aviaries.
Also known as moonal, monaul.

Monastery cheeses
Many cheeses were developed at monasteries during the Middle Ages. The monks had the skill and time
to develop superior breeds of cattle, and consequently had access to good milk. They also had the
patience to make cheeses, learn about the process, and to pass on the knowledge.
LIST OF POPULAR MONASTERY CHEESES:
Curé Nantaise - cheese made in Brittany.
Pont l’Évéque - ancient cheese developed in the Pays d’Auge district in Normandy around the 13th
century. The cheese resembles Camembert, but is square in shape.
Grand Murols - cheese from the Auvergne.
Kloster Käse - generic German term for cheeses made at monasteries.
Port Salut - developed at a Trappist monastery around 1815. In 1878 the name was registered as Port
du Salut. The name and cheese making process was acquired by a commercial enterprise around 1900.
A disagreement with the Trappist order eventually became a legal issue, and the cheese was made
under the name Port Salut.
Providence - cheese made by the monks of the monastery Bricquebec in Normandy.
St. Nectaire - cheese made since the Middle Ages.
St. Paulin - closely related to Port Salut. To avoid and infringement lawsuit the name was changed.
St. Rémy - cheese from the Vosges valleys.

Monastrell
Spanish red wine grape variety, the most planted variety after Garnacha and Tinta. The grape is
resistant to phylloxera and other diseases, but the wine oxidizes easily.

576
Monbadon
California white wine grape variety.

Monbazillac
Sweet white wine from the Bergerac region of France.

Moncenisio
Italian cheese of Gorgonzola type.

Mondamin™
Trade name for a corn starch product.

Mondavi, Robert
Patriarch of the wine making family located in Napa, California. He created the wine Opus One in joint
venture with Baron Philippe de Rothschild of the French Château Mouton Rothschild.

Mondeuse noire
French red wine grape variety. The grape was extensively cultivated in Eastern France before
phylloxera; today the grape is grown in the French Savoie region.

mondongo
Puerto Rican stew of African origin with chopped tripe, pumpkin, and the root yautía.

Mondseer
Austrian cheese made around Mondsee, a town in the area of Salzkammergut near Salzburg. The
cheese is semi soft, and shipped in small wooden boxes.

Monell Chemical Senses Center

World famous center for the study of taste and smell, established in Philadelphia in 1968 by the Ambrose
Monell Foundation.

Monemvasia
An ancient sweet wine known by the name of the Greek port from which it was shipped. The name
evolved into Malvoisie in medieval France, and eventually into Malmsey in English.

Monferrato
Italian wine region in Piedmont producing the respected Barolo, Barbaresco, Freisa, Grignolino, Gavi,
Cortese wines, and the Asti Spumante sparkling wines.

Mongolian hot pot

Thin slices of lamb or other meat, fish and vegetables are cooked at the table in a simmering broth, and
then dipped into condiment sauces.
The dish is often served in Chinese restaurants.

monguetes
Spanish variety of string beans.

Monica
Italian red wine grape variety grown on the island of Sardinia. It is used for a sweet wine with high
alcohol content with the same name.

monk's hood.
A poisonous herb.
Aconitum anglicum.

Monkey Bar

577
Trendy new York City restaurant located in the Elysee hotel.

monkey bread
Sweet yeast rolls baked together. They often contain raisins.
Monkey bread is also the fruit from the African Baobab tree.

monkey gland
Cocktail popular in Paris in the 1920's. It consisted of Gin, orange juice, grenadine and licorice flavored
cordial..

monkey house
Nickname for employee quarters at country clubs.

monkey nuts
Nickname for peanuts.

monkey rum
Distilled spirit resembling rum, made with sorghum molasses.

monkfish
Firm flesh ocean fish. The fish has a big head, and only the tail is eaten. The gray membrane
which encloses the flesh must be removed. The skin can be dried and used as wood polishing cloths.
Monkfish is nicknamed "poor man's lobster" because of its meaty texture and taste reminiscent of
lobster, at much lower cost than lobster.
Also known as angel shark, anglerfish, or goosefish.
Lotte or baudroi in French.

monoglycerides
Preservative and emulsifiers in food processing.

monopole
French, wine term referring to a trade mark on labels.

monosodium glutamate
Flavor enhancer, usually called MSG, which works differently from herbs and spices. MSG has little
flavor of its own but brings out the flavor in other foods. A little of it goes a long way and overuse may
produce an undesirable taste. It is a from of glutamic acid that is naturally present in meat, fish, cheese,
vegetables, as well as the human body.
MSG works best with low acid foods such as meat, fish, cheese and vegetables. It harmonizes well with
sour or salty flavors, but does little for sweet or highly acidic foods. It is not known exactly how it works,
but it is thought to restore original flavors to foods that have lost some of their flavor through
refrigeration or processing.
Production of the seasoning begins with fermentation of some natural foods, usually molasses, to free
the MSG powder.
Despite its natural origins, a small percentage of the population has adverse or allergic reactions to this
additive. Chinese chefs were famous or infamous for using a lot of MSG in their cooking. Thus, there is
malady referred to as "Chinese restaurant syndrome". The syndrome manifests itself by a flushed or
numb feeling in the face or a headache or heady feeling after consuming too much food with MSG.
Another danger of MSG is sodium. MSG does contain sodium, though less than table salt. MSG is 12%
sodium vs table salt is 40%.
In China, MSG remains a prized seasoning and a man named Zheng Qing produced and sold fake
MSG, a crime for which he was sentenced to life imprisonment. Many Chinese chefs in America no
longer use MSG, or give the customer the option of requesting its omission.

Monostorer
Rumanian cheese made with ewe’s milk.

578
mono-unsaturated fats
Fats which do not raise the cholesterol level in the blood, and may even lower blood cholesterol. Olive
oil and peanut oil both contain mono-unsaturated fats.

Monselet, Charles
French cook book author in the 19th century.

Mont d'Or
Cheese made around Lyon, France for 300 years. It is a soft cheese resembling Pont l'Évéque.

Mont Cenis
Firm blue mold cheese made in Southeastern France.

Mont Blanc
Dessert consisting of pureed sweet chestnuts heaped on a meringue shell and garnished with whipped
cream. The dessert resembles the famous mountain because it is tall, and the colors resemble rock and
ice.

Montage
Wine brand of blended California and French wines, from a joint venture between Christian Brothers and
the Sichel winemaking family.

Montagné, Prosper
Famous French chef and author, 1865 - 1948. He was co-author of Larousse Gastronomique. His
positions as executive chef include Pavillon Ledoyen and the Grand Hôtel de Paris.

Montagny
White Burgundy, France, wine made with chardonnay grapes.

Montasio
Italian cheese from the region of Friuli Venezia Giulia. Originally produced only in the mountainous area
of the same name, but now more widely made in the region of Friuli. It is a hard cheese made with cow’s.
goat’s and ewe’s milk and resembles Fontina.

Montavoner
Austrian cheese made near the Swiss border. The cheese is flavored with dried herbs.

montée au beurre
French cooking technic of adding cold, fresh butter in small nuggets to a finished sauce to add flavor,
sheen and body. The sauce cannot be boiled, or exposed to prolonged heat after the butter has been
added.

Montedoro
Large, oval Italian apricot variety. Very flavorful and one of the most delicious.

Monteglas
French/ aristocratic family.

Monteith
Large punch bowl with a scalloped rim on which the glasses are hung. Named for a Scotsman who was
renown for his fine punch recipe.

Montepulciano
Italian town in Tuscany famous for its wine called Vino Nobile di Montepulciano. It is not made with the
grapes of the same name, but rather Sangiovese and other grapes.

Montepulciano

579
Italian red wine grape variety, the principal grape variety planted in the Abruzzi region, but also planted in
other parts of south-central Italy.

Monterey
County south of San Francisco and producing considerable amount of table wine.

Monterey
Cheese, also known as Jack was first made in 1892 in Monterey County, California. It is a soft-textured
cheese from California and is good in cooking because it melts beautifully.
The aged version is a hard cheese and is known as Dry Jack, a low-salt, hard, cheese, aged 7 to 10
months, with a nutty flavor. Extra-dry jack is aged 2 years for more intense flavor and is similar to
Parmesan.

Monthéry.
French cheese resembling Brie.

Montilla
Spanish Sherry style wine made by basically the same methods as Sherry, but with no alcohol added.
The wine is dry and should be served chilled.
The term Amontillado is used to describe a rather dry Sherry wine and came originally from the village
Montilla.

Montils
French wine grape, also used in Cognac.

Montlouis
Wine growing town and area in the Loire valley of France, across the river from Vouvray. The wine area
include the towns of Montlouis, Husseau, Lussault, Saint-Martin-le-Beau.
The wines are all white and are similar in style to young Vouvray.

Montmorency
French sour cherry variety. Dishes named Montmorency always contain cherries.
The most popular dish is Canard à la Montmorency (duckling).

Montmirel
Famous chef in the 19th century, he worked in Paris, Vienna and Rome.

Montpellier
French culinary term for herb butter served with grilled meat served with herb butter. Fresh butter is
creamed with pureed cooked spinach, chopped parsley, tarragon, hard cooked eggs, salt and pepper.
It is named after the town Montpellier in the South of France.

580
Montrachet
Small vineyard in Burgundy, France producing the most famous and expensive white wine of France.

Montrachet
Popular French goat cheese. The cheese is shaped in 6-inch long cylinders, usually rolled in ash or
wrapped in chestnut or grape leaves. Young Montrachet will taste light and fresh. Overripe Montrachet
will taste acidic and reek of ammonia.

Montrachet
Famous restaurant in Manhattan.

Montravel
Medium-dry white wine from the Bergerac region of France.

Montrose, Château
Famous wine estate in the Médoc region of Bordeaux, France. The red wine is sturdy and slow
maturing.

Monzelun
Sappy, tannin-rich wood from the Armagnac region of France, used in cooperage for aging the local
brandy. It imparts a heavy, rich flavor.

mold
Container to bake food in a specific shape, or container to shape food, such as chocolate, ice cream and
other products.

mold
Fungus growing on or in food if the conditions are right. Beneficial molds create the blue veins in blue
cheeses.
Surface mold is generally not toxic but indicates that the food could be spoiled and should be discarded.

moo
Thai word for pork.

mooli
The Indian name for daikon radish. See there.

moon cakes
Chinese rich, round cakes made from nuts and honey or disks of dough containing red bean paste, lotus
seeds or lotus nut paste, nuts, and sometimes egg yolks to celebrate the Moon Festival.
The cakes are offered to the moon goddess, and are the only food offered to a deity that can also be
eaten, specifically by children. The theory is that the moon goddess loves children and wants to share
her food with them.
Folklore tells of how the Chinese hid secret messages in moon cakes, to spread the word about an
impending revolt that ended the tyrannical Mongol rule.

Moon Festival
Chinese celebration to honor the goddess of the autumn moon. Legend has it that the god of sun and
heat fell in love with her, but, frightened by his passion, she ran away. So angry was the god that he
scorched the earth. In response to the pleas of the people, the goddess promised her suitor that if he
were kind to the people, she would return to him once every year at the end of the harvest.
The festival takes place for several days around the end of October and beginning of November.

581
moonfish
Ocean food fish, a large beautifully colored fish harvested in warmer ocean waters. A number of species
are referred to under the same name.
Also known as jorobado, horse fish, horse head.
Vomer setipinnis.
The Mariposa moonfish is larger and belongs to the lampridae family.

moonshine
Illegally distilled whisky, normally corn whisky made in the Appalachian Mountains.
Also a dessert concoction from new England. It consisted basically of whipped egg whites, heavy cream
and preserved fruit.

Moor’s Diamond
American white grape developed by Jacob Moore around 1860's in the Finger Lake region of New York
state.

moras
Hispanic name for black raspberries. See there.

Moravian
German Protestant settlers who left Bohemia in the 18th century. They brought a rich culinary tradition to
the United States. Many settled in Pennsylvania. Their Christmas traditions are strong, and an annual
“Christkindlmarkt” featuring arts and crafts and gingerbread cookies is held in Bethlehem, Pennsylvania.

moray
Eel like ocean fish.

Morbier
French cow’s milk cheese. It is distinguished by a layer of charcoal in the center.

morcilla
Spanish blood sausage. It is much dryer than the English blood pudding, or the German Blutwurst.

morels
The first mushroom to appear in the Spring in forests, but difficult to find, impossible to predict, and
resisting cultivation. The mushrooms are usually dark brown, almost black, but some varieties are white.
White morels are meatier. They are cone shaped with a ruffles skin, and prized for their meaty lush
taste. The most flavorful are supposed to be the deeper, darker, woodier black morels vs. the beige
morels.
The best growing regions in the U.S. are the northern Midwest, such as, Michigan, Wisconsin and
Minnesota, the Pacific northwest, especially Oregon, and the Blue Ridge Mountains where they call them
merkel.
Dried morels have a more intense flavor than fresh morels. Morels can be toxic, and should be par-
boiled before use. Drying de-activates the toxin.
Morels have a poisonous look alike, called false morels. They can be distinguished by their free-form
hats rather than the symmetrical hats of edible morels.
Like all mushrooms, morels should be washed just before use. The hat is often sandy, and it is advisable
to split large morels to remove the sand. They spoil easily, especially when kept in a tightly closed bag.
A morel festival takes place every year in Harrison and in Boyne City, both in Michigan.
Morels are ascomycete, a relative to the truffle.
Morilles in French, Morcheln in German.
Morchella esculanta.

Morello
Dark red sour cherry variety.

Moreto

582
Portuguese red grape variety, used to make the wines of Bairrada.

Morey St. Denis

Burgundian village famous for it’s red wines. The celebrated vineyards are Bonnes Mares, Clos de la
Roche, Clos St. Denis, Clos de Tart and Clos de Lambrays.

Morgenduft
German apple variety, related to Rome Beauty.

Morgon
Prestigious vineyard area, or cru, of the Beaujolais/France region.

Morio Muskat
German white wine grape grown in the Rheinpfalz and in Rheinhessen.

Moristel
Red wine grape cultivated in Spain's Somontano region.

Mormon tea
Herb tea, since the Mormon religion forbids the consumption of any stimulants, including the caffeine in
coffee or tea. Wild weeds that grow in Utah were sometimes used by early settlers to make tea.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Mornay Sauce
Classical French sauce. It is a white cream sauce enriched with grated cheese and egg yolks, often
flavored with the reduced stock of the dish it is served with, for instant fish. The sauce is spooned over
cooked food to be browned on top.
Named after Philippe Mornay, Seigneur de Plessis-Marly, French politician and author, 1549 - 1623.

Morocco food
North African kingdom, culturally related to France and Spain. It is a Moslem country, but wine grapes
are cultivated and wine is even exported. Food was traditionally eaten with three fingers of the right
hand, never the left hind, which is considered un-clean.
The typical starch is cous -cous. See there. Chermoula - spice mixture. Bstilla/pastella/bisteeya
is a famous specialty pie made with filo dough, layered with a mixture of minced pigeon, eggs, lemon,
and almonds, and seasoned with cinnamon and cayenne. It is sometimes made with chicken in place of
the pigeon.
Tajines/tadjin - lamb or muttom stew prepared in ceramic pot with a pointed lid with the same name.
Vegetables include chick peas, squash such as zucchini, yams, peas. Mild truffles called terfezia are
found in the wild.
Famous are the Medjool dates. See there. Other fruits include citrus fruits, grapes, avocados, custard
apples, bananas, and also apples, pears, cherries, strawberries, and of course tangerines which were
named for the city of Tangier, although the fruit originated in India.
Ramadan, the Moslem time of fasting is observed.
Mint tea is the most common beverage. It is made very sweet and with a lot of macerated mint. Sidi
Harazem is a Moroccan brand of mineral water

583
Morocco wines
Moslem country with a small wine production encouraged by France, the colonial power which occupied
it.
The wines are red and produced around Meknes.

moros
Cuban dish of black beans and rice.

morrón
Spanish term for red pepper, roasted, peeled and preserved in oil or its own juice, used mostly as a
condiment or garnish.
The Spanish word pimiento means pepper in Spanish.

morselas
Portuguese blood pudding, a sausage. Sometimes referred to as morcella in Portuguese communities in
America. Similar to chourico mouro.

mortadella
Italian sausage of proud heritage from the Emilia-Romagna region of Italy. Known also as bologna in
Italy.
Mortadella is a large, pale pink boiled sausage made of finely ground forcemeat of lean pork, studded
with small cubes of pork fat. The mixture is subtly flavored before being cooked. Since it is made from
good cuts of meat, it is much more expensive than American bologna, which is considered an
inexpensive luncheon meat.
Mortadella is the Italian word for myrtle, which originally was used to season this sausage. The original
sausage showed off the quality of the local pork, and it was important to choose the right pig for flavor
and texture. The legs of these prime pigs are usually used for prosciutto and the trotters for zampone.
Mortadella was originally made in monasteries and kitchens of the wealthy in ancient Italy. The process
involves the pounding of pork with a mortar and pestle, and thus the name comes from an abbreviated
from of the Italian description "mortaio della carne di maiale". In the 14th century, a local guild of sausage
makers was formed.
Mortadella can be very large and have been made weighing 200 lb and more. Pig's bladder or
sometimes sheep's bladder)is used for the casing. For large mortadella, several bladders must be
pieced together. The large ones must also be tied with a rope or rope net before cooking.
Before cooking, the skin must be pricked so it doesn't burst. The mortadella produced in factories is hung
from hooks and circulated through room-sized kettles, at a low-temperature, to ensure even cooking. The
cooking process takes a day, or for the largest ones, as much as two days.
The first known recipe was found in Cristofor Messisbugo's "Libro Novo", dated 1557. According to
Messisbugo, first a pig's bladder is washed in water, then in red wine. The proportions of fat to lean in the
stuffing were even then a matter of individual taste. Large amounts of salt and red wine were used as
seasoning.
Mortadella had a role in a 1977 Sophia Loren film. After leaving her job in a mortadella factory, Sophia
Loren came to the US with a gift of the company product from her fellow employees. At the US customs,
officials would not permit her to bring in the sausage, so it was enthusiastically shared with the people at
the airport till it was finished.
Importation of meat products without permit is illegal.

mortar and pestle

Once important kitchen implement consisting of a massive bowl and a sturdy stomper in the shape of a
baseball bat. Large kitchen had them in different sizes fro smashing spices or coffee to breaking meat
fibers. Machines handle the tasks today.

morue
French for cod fish, generally referred to salted cod. Fresh cod is referred to as cabillaud.

Moscatel
Generic name for sweet wines made in Spain, Portugal and in South America.

584
The Moscadel produced around the town of Setubal in Portugal is a fortified wine of high esteem.
Moscatel I the third wine grape used in Sherries, mostly for blending.

Moscato
Italian term for the muscat grape and its many varieties. Also the name of wines, most of them sweet.
The most important are:
Moscato di Canelli, named for the village near Asti, a sweet white wine. It is used in Asti Spumante and
vermouth.
Moscato Giallo is a sweet wine produced in North Italian region of Alto Adige, formerly South Tyrol.
Moscato di Cagliari, Moscato di Pantelleria, Moscato di Siracusa and Moscato di Trani are very sweet
wines high in alcohol.

Moscophilero
Greek white wine grape variety.

Moscovite
French term for a frozen fruit dessert or cold fruit cream.

Moscow mule
Alcoholic drink made with ginger beer and vodka. It originated around 1947 and was created to promote
Smirnoff Vodka.

Mosel
German word for Moselle river.

Moselblümchen
Trade name for a blended slightly sweet wine from the German area around the Moselle River.

moss
Small herbaceous plants growing in a mass. Moss used for food are:
Chinese moss - see agar agar
Iceland moss - see there
Irish moss - see there.

Moselle
German wine growing region along the river with the same name. The major city is Trier. There are
many world famous vineyards along the river.
Riesling grapes are the only grapes grown, and since the region is on the Northern fringe of wine growing
areas, the wines have a relatively low alcohol content, and are slightly sweet. Late harvest wines are
occasionally produced.

Moshu Rabbenu
Israeli nick name for St. Peter's fish. Literally translated Moses Our Teacher's fish, the name refers to the
folk belief that this fish was fuller-bodied in Moses' time, before it was split in half when the Red Sea was
parted

mostaccioli
Italian dry pasta resembling penne.

Mostarda de Cremona
Italian condiment, pickled mustard fruits.

585
mostelle
Mediterranean food fish prized for its liver.

mother
Concentration of yeasts used to produce vinegar. Often referred to as vinegar mother.

mother grain
The Incas called quinoa, the staple of their diet, the mother grain. See there.

motherwort
Perennial plant of medicinal value. It is the herb of life to the Japanese and a festival called Kikousouki
is held the ninth day of the ninth month called Month of Motherwort Flowers.
Leonorus cardica.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Moueix family
Wine shippers and vineyard owners in the St. Emilion and Pomerol areas of Bordeaux, France. They
own about half of the most prestigious of all Pomerols, Château Pétrus.
Other family properties are Château Trotanoy, Château Magdelaine, as well as Dominus in California's
Napa Valley.
Christian Moueix is the manager of the family-owned Château Pétrus. See there.

moulard duck
Cross of drake Muscovy or Barbary and the female Peking ducks. The breed was developed in Israel for
the production of foie gras, and is produced in the USA. The duck is sterile and the artificial insemination
is a closely guarded secret.
Moulard breasts are used in fine restaurants.

moules
French term for mussels.

Moulin des Carruades

The second label of Château Lafite-Rothschild.

Moulin-à-Vent
Prestigious vineyard area, or cru, of the Beaujolais region, probably the best. The vineyard is crowned
by an ancient windmill.

Mounds™
Chocolate peanut bar created around 1920 by the Hershey Company.

mountain apple
Indian and Malaysian fruit about the size of a tennis ball.

mountain chicken
Slang for frogs in the West Indies.

mountain dew
Illegally distilled whiskey. The term was used first in Scotland, and eventually in Kentucky and
Tennessee.

Mountain Dew™
Soft drink manufactured by Pepsi-Cola.

586
mountain potato
Starchy Japanese glutinous yam, known as yama imo.

mountain oyster.
Testicles of bulls, pigs or lamb. They are a specialty in Western states and are usually breaded and fried.

mountain whitefish
Fresh water whitefish, sport fish harvested in the stream of the Rocky Mountains in the US and in
Canada.
Also known as Rocky Mountain Whitefish.
Prosopium williamsoni.

Mourier Leopold Foundation

French Philanthropic organization founded 1840. Leopold Mourier was a chef who started the
organization to help other chefs in distress. His home in Paris belongs to the foundation and is used to
house young chefs while they study. It contains a valuable library.

Mourisco Tinto
Portuguese red wine grape variety grown in the Douro region.

Mourvèdre/Mourvedre
French red wine grape variety cultivated in the South of France. The grape probably originated in Spain.
It is also known as Mataró, and cultivated extensively under this name in Australia.
Once there were 3000 acres of Mourvèdre grown in the US, but that amount dropped to less than 300
acres by 1990. The wine from this grape gave quality to wines blended with it, but its shy-yielding vine
made it impractical to grow on a large scale. The grape made a comback of sorts in 1989 and later, due
to the Rhône Rangers, a group of California vintners who experimented with Rhône valley varietals.
It continues to be cultivated in small quantities and was bottled in California as Mourvèdre wine.

moussaka
Greek dish of Turkish origin. Baked eggplant and ground meat casserole. It became a popular Armenian
dish.
In Greece, one version is made with potatoes and ground beef, tomatoes, cheese, seasonings, yogurt
and eggs, but no eggplant.

mousse
Hot or cold food made of minced or pureed ingredients, mixed with beaten cream and egg whites
There are two versions. The hot mousse is made with raw meat or seafood and then poached. It is
served hot with a suitable sauce as first course or main course.
The cold mousse can be sweet or made with cooked meat, seafood or vegetables. The cooked product is
blended with gelatine and whipped cream, molded and chilled.
sweet and served as dessert.
Mousse is less popular today because it is considered fattening. Not too long ago, every "continental"
restaurant had chocolate mousse on the menu.

mousseline
French dessert resembling sponge cake. The term is also used for sweet mousse made in individual
portions.

Mousseline Sauce
Classical French sauce consisting of Hollandaise Sauce blended with whipped cream at the moment of
service. The sauce is served with poached fish and vegetables.

mousserons
French small mushrooms with a garlic smell.

mousseux

587
French wine term meaning sparkling or effervescent. It is used for sparking wines that are not made in
Champagne because it is given that champgane is sparkling.
They differ from petillant wines, which are semi-sparkling.

moût
French term for must, the unfermented grape juice.

moutarde
French term for mustard.
Moutarde de meaux is a famous whole grain mustard.

mouton
French for mutton.

Mouton Baron Philippe

Famous Bordeaux, France wine estate located in Paulliac, not to be confused with Château Mouton
Rothschild. See there. The wine has about 25% Merlot and is therefore softer and more ready for
drinking.

Mouton Rothschild, Château

World renown wine estate in Bordeaux, France with a long history. The wines were rated only a 2nd
growth in the Classification of 1855. The wines never got their appropriate official recognition as a 1st
growth until 1977.
Thus the motto of the Château until then was "Premier ne pui. Second ne daigne. Mouton suis.",
meaning "First I cannot be. Second I will not condescend to be. Mouton I am." The motto was probably a
paraphrasing of the motto of the noble and proud Rohan family which owned the Château, a family
which produced many generals, cardinals and also dukes to the Ancien Régime, and had as its motto
"Roi ne puis. Duc ne daigne. Rohan suis."
The Château was owned by a succession of famous and infamous characters and eventually became the
property of Baron de Brane, a great 19th century viticulturist. Originally named simply Mouton, the
Château became Mouton-Rothschild in 1853, when it was purchased by Nathaniel de Rothschild.
Perhaps its most colorful owner was Nathaniel's descendant Baron Philippe de Rothschild, who began
the tradition of having its labels painted by a different renowned artists every year. The artist would be
paid in cases of wine. He also opened a wine museum together with Paulin, his American born second
wife at the Château, which is open to the public. The Château is one of the most impressive in the
Médoc, although it was in a dilapidated condition in 1853. The present building, known as Petit Mouton
was started 1880.
Baron Philippe started a joint venture with Robert Mondavi in Napa Valley, California to produce Opus
One.
Mouton-Rothschild wine contains more than 90% Cabernet Sauvignon, highest of any Médoc Château-
bottled wine. The wines are so esteemed that two of the eight most expensive wines ever bought at
auction in 1987 were Moutons.
Mouton is the only first growth Château which does not have a second label.

Mouton Rothschild, wine labels

Baron Philippe de Rothschild took charge of the winery in 1922 and commissioned the poster designer
Jean Carlu to design a label for the 1924 vintage. The label apparently was to avant-garde, and was
discontinued. Since 1934 the labels mention the number of bottles vintaged.
Labels created by famous artists started again with the 1945 label, painted by Philippe Jullian. It
commemorated the victory over the German occupation forces. Notable artists include Jean Cocteau,
Salvador Dali, Henry Moore, Joan Miró, March Chagall, Wassily Kandinsky and Pable Picasso. Andy
Warhol created the 1975 label, and the 1977 label honored H. M. Elisabeth, The Queen Mother.
The labels and their wines have become collector items, and the value of the wine has risen on account
of that.

Mouton Baronne Phillippe, Château

588
French Bordeaux wine estate named by Baron Phillippe after his late wife in 1977. Most wine is red and
highly esteemed.

Mövenpick
Restaurant chain founded by Ueli Prager 1948 in Switzerland. The chain operates hotels and restaurants
in a number of counties, including the Marché food courts.
The name means “pick of the seagull”, and was created when Ueli Prager saw a sea gull nose diving into
Lake Geneva.

Mox Lox
Surimi-based imitation lox. See surimi.

Moxie
Tradename of a bottled bitter soft drink.

Moyer's Prize
Apple variety popular in the 19th century.

Mozarinelli
Italian cheese made with buffalo milk.

Mozart Kugel/Mozartkugeln
Austrian confection made with nougat and marzipan and covered with chocolate. The bit size balls
(Kugeln) are wrapped in foil with a picture of the composer Mozart. The confection was invented 1890
by Paul Fürst, a pastry chef and owner of a pastry shop in Salzburg, the birthplace of Mozart.
The original Mozartkugeln are wrapped in silver foil with a picture of Mozart. A number of companies
make Mozart - Kugeln, including Mirabell company located outside Salzburg, and once owned by
Suchard/Kraft. The largest exporter is Reber, located in Germany just across the border from Salzburg.
Their Mozart Kugeln are wrapped in Gold foil.

mozzarella
Southern Italian cheese. The best of this smooth, creamy textured white Neapolitan cheese is the
mozzarella di bufala, but mozzarella can also be made from cow's milk or a combination of buffalo's milk
and cow's milk. In fact, cow's milk is the only milk permitted in the US for cheese productions. The best
Mozzarella is made by hand, rather than mass-produced by machine. Hand made Mozzarella is plump
and tender with a subtle, delicate, sweet taste, much better than the rubbery machine-made versions.
In Italy, most mozzarella di buffalo is cut with cow's milk because buffalo milk is harder to obtain, and
increases production costs. In the 17th century, Indian water buffalo were imported to Italy to work as
beasts of burden. The people started to make mozzarella cheese from their milk. In fact, the best
mozzarella is still made from the milk of the water buffalo, which gives the product a creamy texture and
a sweet-sour flavor
The cheese making process begins with a block of milk curd which is solidified with an enzyme. The
block is cut with a wood-framed "guitar", strung with wire. The curd is stirred in a large metal bowl with
160 degree water. It is stirred with a wooden paddle, until it softens. Then it is kneaded, stretched, and
pulled like taffy. Timing is crucial. If it is cooked too long, it will be stringy; if it is undercooked, it will be
tough.
The kneaded cheese is then molded into balls, or sometimes other shapes, and tossed into cold water to
set. The outer layer should be smooth. It forms a protective coating, which seals in the milky butterfat.
Small balls of mozzarella are called bocconcini, meaning little mouthfuls. Sometimes mozzarella is
flattened into thick sheets, topped with prosciutto, rolled into a loaf, and sliced into pinwheels.
Sometimes, salted mozzarella balls are smoked over a hickory fire, which gives the skin a light-brown
color and the taste a woody character. Salted or smoked mozzarella will keep a little longer than
unsalted, but should be refrigerated in plastic wrap, and kept only about three days. Mozzarella can be
frozen, but, if so, should only be used in cooking.
Some mozzarella is salted by being tossed into a brine.
Mozzarella is the preferred pizza cheese and is available for food service in various quality levels and
shapes.

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Mr. Goodbar™
Chocolate and peanut bar created around 1925 by the Hershey Company.

Mrs. Beaton's Book of Household Management

Victorian cookbook.

Mrs. Butterworth's
Lever Brothers fictional character representing breakfast products. The theory is that personalization
helps consumers relate to products.

MSX
Michinia nelsoni, a microorganism fatal to mollusks.

Mtsvane
Russian/Georgia wine grape which produces dry white wines, such as Manavi.

muamba
Angolan/African stew of chicken or fish, slowly cooked with pumpkin, peppers, and sweet potato leaves.

muckamuck
Alaskan Indian word for food.

mud
Coffee shop slang for old coffee.

mud bugs
Louisiana nickname for crawfish, which refers to the fact that they live in the mud in fresh water streams

mud crabs
Australian huge, bulbous crab with tremendous claws, and especially tasty meat. They average four
pounds in size
Also called mangrove crab.

mud pie
Rich frozen dessert consisting of crushed Oreo cookies mixed with melted butter and molded into a
crust. The pie shell is then filled with coffee ice cream and topped with semi-sweet chocolate and
whipped cream.

muddler
Small wooden pestle to stir cocktails, and to crush cocktail ingredients.

muffin
Breakfast pastry made in many flavors and sizes, often high in fat and sugar.
The English Muffin is a non sweet flat, soft yeast cake, which is best split and toasted. To increase the
toasting surface, English muffins should be torn apart with a fork than cut with a knife.

muffin stand
Tiered table implement to hold pastries and small sandwiches.

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Muffoletto, Anna
American Sicilian cookbook author and cooking teacher.

muffuletta
New Orleans specialty sandwich of meat, cheese, pickles, and olive salad, served in a round sesame
seed bun.
The sandwich was created in 1910 by Salvatore Lupo at the Central Grocery, in New Orleans, Louisiana;
and is still sold there by his grandson and namesake, Tommy. A round Italian loaf with layers of hard
salami, ham and provolone, topped with olive salad. Originally made with the crushed olives from the
bottom of the olive barrel. Should be eaten cold, although some imitators serve it hot.

mugi cha
Japanese weak barley tea, commonly served cold in Japanese restaurants during hot weather.

mugwort
Edible wild leafy plant with unique leaf stalks that are reddish purple. The stalks are boiled in Japan and
are used in rice cakes.
Mugwort was commonly used in Britain. A sprig, or wort, was added to beer to season it or used to make
an iron-rich tea. Dried mugwort is aromatic, sometimes used in sachets.
Also known as chrysanthemum weed, St. John’s plant.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.
Artemisia vulgaris.

mulacolong
Southern Colonial chicken stew.

mulato
Chili variety.

mulberry/mulberries
Tree fruits, resembling, but are not related to raspberries. They are juicy and sweet with a slightly musty
flavor, but have smaller seeds than raspberries. There are a number of species, such as Red Mulberry,
Texas Mulberry, White Mulberry and Black Mulberry. The name is based on the Latin name morum.
The trees were brought to America from Asia in the 19th century to feed the silkworms in the budding silk
industry. The industry didn't thrive here, but the trees did. Mulberries are available only 2 to 3 weeks a
year and are very perishable, they are seldom sold fresh, but are sometimes sold dried in health-food
stores. Mulberries are not liked by gardeners, because the ripe, juicy berries drop of trees and stain
easily.
Also known as tree berries in Israel.
Morus spp.

mulled
Term describing a hot alcoholic beverage. It is most often made with wine, but can also be made with
beer, cider and other beverages. Sugar and spices are added to the hot liquid, and in some cases,
distilled liquors added to make up for the alcohol lost during the heating process.

Müller-Thurgau
German white wine grape. A cross between Sylvaner and Riesling, as is the lesser known Scheurebe.
Developed in 1882 and now Germany's predominant grape variety. It also makes some of New Zealand's
best wines

mullet
Ocean food fish popular in Southern states, especially in Florida. There are over a hundred species in
the family of mugilidae. The same name is also applied to a fresh water fish.

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In the family is red mullet, striped mullet, black mullet, Florida mullet and grey mullet. Burri is a mullet
harvested in the Mediterranean. Cured red mullet roe is referred to as tarama, and is the base for
taramasalata, a Middle Eastern salad/spread/dip.
Barbouni in Greek. Barbunya in Turkish.

Mulligan stew
Slang term for a meat, potato and vegetable stew. It is probably a hobo slang for any kind of food he
could find, and the origin of the name seems to be Irish .

Mulligatawny.
Indian chicken curry soup. The word means pepper water in Tamil.

munchies
Slang for snack food.

mung beans
Tiny, olive green beans widely cultivated in Asia. Ground into flour in India, used whole in stews, and
also sprouted.
Mung bean sprouts are popular in Chinese cooking, as well as salads and diet cooking in the US. Good
cooked, but also raw and crisp. They should be eaten while fresh, before they turn soft.
Also known as moong dal or green gram.
Phaseolus aureus.

Munkoyo
Alcoholic drink made in Zaire from corn and sorghum.

Munso, T. V.
Texas horticulturist specializing in identifying grapes varieties. He discovered the rootstock resistant to
phylloxera, and it was used to re-plant the vineyards in Europe.

Münster (Muenster)
Cheese originally made in the Vosges Mountains near the German border, but now made in made
countries. It is a brick shaped semi-soft cheese with small holes. Münster is the German name for
cathedral.

muqueca
Bahian/Brazil fish or shellfish stew, cooked in fish stock, coconut milk, dende oil and hot peppers.

Murat, Joachim 1765 - 1815

French general, King of Naples. A fish dish with artichokes and potatoes is named after him.

murazzano
Italian sheep's milk cheese, with a nutty flavor.

murcotts
Florida variety of hybrid citrus fruits. Small to medium in size, flat, yellow-orange color, which may be
tinged with green or russet. Smooth, easy to peel. Has some seeds. Rich red flesh has an exceedingly
sweet honey sweetness and lots of juice. Good fragrance.
Also known as honey tangerines.

mûre
French term for blackberry. Blackberries are sometimes added to intensify the dark color of wine.

Mureto do Alentejo
Portuguese red wine grape variety of local interest.

murphy potatoes/murphies

592
Potatoes cooked buried under a campfire. The pleasure associated with them probably has more to do
with the fun of the outdoor situation. The potatoes usually come out of the fire encrusted with charcoal on
the outside and often undercooked on the inside.
Also known as mickies.

Musar, Château
The most prominent wine producer in modern day, war-torn Lebanon. The name, ironically means "a
place to visit". Owned by Serge Hochar and known for its Bordeaux-style wines.
During times of fighting, the grapes had to make the perilous journey from the Syrian and Moslem
controlled Bekaa Valley to the winery in Christian controlled East Beirut 60 miles away. The Château is
an ancient Moorish castle which straddles a 2,500 foot high plateau, about 20 miles North of the city of
Beirut.
The most important wine is red. It is a blend of Cabernet Sauvignon, Cinsault, and Syrah grapes. This
unfiltered wine, aged in French oak, is full-bodied, and full-tasting. With half the country's 3 million
people being non-drinking Moslems, and many of the rest preferring stronger spirits or being unable to
afford these fair-priced wines, most of the production is exported to countries such as Great Britain and
the US

Muscadelle
White sweet wine grape from Bordeaux, used as blending wine. It is also grown in Australia and South
Africa, and used in sweet wines. There is speculation that it is the “true” grape from Tokay in Hungary,
but that has not been proven.
Also known as muscadel, muscatel.

Muscadet
White produced in the Loire valley in France around the city Nantes.

Muscadine
Native American wine grape varieties, growing wild in the South. One prominent member is the
Scuppernong.
The wines have a unique flavor and are sweet because sugar must be added to the must to start
fermentation.

muscallonge
Fresh water food and sport fish in the pike family. They have local commercial value.
Also known as maskalonge or maskinonge.

muscat grape
Table and wine grape with many varieties and sub species.
The grape is cultivated in many countries, especially at the Mediterranean. The wines are normally
sweet and have a unique character.

Muscat Ottonel
White wine grape developed in the Loire Valley, but most is grown now in Alsace. The grape is
extensively cultivated in Austria.

Muscat Blanc à Petits Grains

French white wine grape.

Muscat of Alexandria
White wine grape grown in southern Europe, California and South Africa.

Muscat Hamburg
Black grape variety grown as table grape, but also as wine grape in Eastern Europe.

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mush
Corn meal boiled in salted water.

mushi
The Japanese word for steamed.

mushrooms
General term for edible fungus. Mushrooms need moderately cool and moist conditions and an old mine
in Pennsylvania has now become the largest mushroom farm in the world. Many mushrooms cannot be
successfully cultivated, and must be hunted - searched for - in the wild. Some mushrooms are toxic and
there is a level of trust between the mushroom gatherers and the consumers.
MUSHROOMS CAN BE DIVIDED INTO:
Ground mushrooms - agaricus campestris. They can be both wild and cultivated.
Tree mushrooms - fistulina hepatica. Many cultivated oriental mushrooms fall in this group.
A fairy-ring is a circle of mushrooms in a grassy area, named for the belief that its where magic fairies
danced.
Mushrooms are available fresh, canned and dehydrated. The major mushroom types of culinary interest
are listed under their names.
In France, mushrooms picked wild can be taken to a pharmacy to verify that they are safe.
Mushroom lovers are called mycophiles, mushroom eaters are called mycophagists.
See also Czarnecki.

mushrooms, Chinese
See Chinese mushrooms.

Musigny
Famous red wine and vineyard in Burgundy, France. It is located in the Côte d’Or, behind the celebrated
Clos de Vougeot. The vineyard has only 25 acres.

musk melon
Common melon variety, the most popular is the cantaloupe. Also classified as netted melon. See
melon.

muslin man
Street vendor in old New York who carried a muslin bag from which he sold such small items as garlic
and lemons

mussels
Bivalve molluscs thriving in oceans and in fresh water. The mussels used for food are normally ocean
mussels. In the US, the best come from Maine and are available from February through late April.
Mussels are cultivated - farmed- in many parts of the world. and are available year round.
Mussels should only be cooked when still alive. If the shells hold tightly closed, the molluscs is alive.
Mussels should be washed and scrubbed just before use, but never held in fresh water. Occasionally the
shells are filled with mud, and each mussel should be carefully checked.
Mussel farming involves dredging up inch-long, year-old mussels, referred to as seed, and scattering
them on beds. On and a half to two years late, the mussels are two to three inches long and are
harvested. Some mussels are also cultivated on strings suspended from poles.
Mussels are very popular in Belgium, especially in Brussels and Antwerp, where they are served in a
wide variety of ways. Moules marinière is a famous French dish consisting of mussles steamed with
shallots, white wine and cream.
Moules in French, Muschel in German, mejillón or almeja in Spanish.
Mytilus edulis, common blue mussel.

must
Unfermented grape juice during the process of becoming wine.

mustaceum

594
Roman spice cake flavored with fennel. Commonly served for dessert at lavish dinners in antiquity, it is
thought to be the forerunner of the English spicy wedding cake.
Mustacioli are the present day Italian version.

mustard
Condiment, either prepared as paste or powdered, made from the seeds of the Crucifarae mustard plant.
There are a number of plants in the family brassica.
The seeds come from three plants and are either black, brown or white. Black seeds have the strongest
flavor. Canada is the world's largest producer.
The seeds are ground and blended with vinegar and spices. Turmeric is used as a coloring agent. Many
counties produces an amazing variety of mustards, ranging from very hot to mild and sweet. The
powdered mustard is often referred to as English mustard.
Mustard seeds are one of the most ancient flavoring agents, used from Greece, Egypt, China and India.
The Greek Aesculapius, son of Apollo is credited with creating it. Mustard became for century a medicine
applied to many different ailments. Mustard seed was mentioned by St. Matthew to demonstrate the
power of faith.
TYPES OF MUSTARD:
American - usually mild and most likely made with white mustard seeds and turmeric. The Ballpark
mustard is rather liquid and sweet.
Dijon, the most famous French mustard. The original recipe calls for ground mustard seeds blended with
white wine or verjus. No coloring agents and fillers are permitted. The recipe was codified in 1634, and
mustard makers had to serve a three year apprenticeship under a master moutardier.
English - available as pungent powder made with brown and white seeds with some turmeric and flour as
stabilizer. The mustard powder must be blended with cold liquid to a paste, otherwise it will lump. There
is also a wet version of English mustard available.
French - the European mustard capital is Dijon in Burgundy. The mustard is generally made with white
wine and is pleasantly pungent. It is an all purpose mustard. The Meaux mustard is a whole grain
mustard made with mixed seeds. Bordeaux is dark brown and often spiced with tarragon.
German - mustard is often slightly sweet and is made in many versions. Famous is also mustard made
in the Czech Republic and in Poland.
There are mustard blends on the market made with honey, different fruit juices and other spices.
Mustard is a prepared condiment and does not need any cooking. It should be added to sauces at the
last moment.
Mustard seed flour was used medicinally.
Sinapis alba/brassica hirta - white, brassica juncea - brown, brassica nigra - black.

mustard greens
Salad vegetable with bright green, curly leaves with scalloped edges, that spread out as they curve
upward and inward. An excellent source of nutrients such as Vitamins A and C, niacin, calcium, iron,
potassium and crude fiber. Pungent and bitter tasting.
Also a Chinese vegetable, and known as gai choy in Chinese. Sometimes salted and pickled.
Brassica juncea.

mustard oil
The strong element which gives the plants of the mustard family their distinctive aromatic qualities.
Allylisothiocynate.

mustard pickles
Pickled vegetables in a mustard dressing. Also known as Chow-Chow.

mustard powder
Dry mixture of white, black or brown mustard seeds.
Also known as English mustard.

muté
French wine term for arresting fermentation of wine by adding brandy. It is used to make apéritifs and
other sweet wines.

595
mutton
Mature lamb over one year old. It is seldom consumed today because it can have an assertively rich
taste, which can be delicious or unpleasant if the animal was poorly raised.
Mutton chop, cut from the saddle and extra thick was once a delicacy in Britain.
Mouton in French, Hammel in German, montone in Italian, carnero in Spanish.

MW
Abbreviation for Master of Wine. See there.

Mycella
Danish blue cheese made with cow’s milk.

myoga
Japanese pink flower which is eaten in pickled.

Myost
Scandinavian cheese, also made in the US. The cheese is generally light brown on account of the
caramelized lactose (milk sugar) used in the manufacturing process, but there are considerable
differences between cheeses made at different location.

Myanmar food
Formerly called Burma. South East Asian country with food adapted from India and Bengladesh, its
neighbor to the West, and China, its huge neighbor to the East.
Spices used are the same as in India. They include cumin, turmeric, cinnamon, nutmeg, cloves and
mixtures such as curry powder and garam masala. The Indian influence in cooking is in the use of
clarified butter, ghee, and Indian style flat bread. See India. Rice is the most important staple.
Herbs include lemon grass, coriander leaves, mint, and basil. Common spices are fish sauce, shrimp
paste, hot pepper, garlic, ginger, and green papaya. Coconut is used frequently.
Fruits include coconut, bananas, and durian of southeast Asia. Chinese influences from the north find
themselves in the steam cooking, noodle dishes, pork, lotus root and bamboo shoots.
Pork is popular, although the Lord Buddha died of tainted pork and the population is mostly Buddhist.
The sea to the south makes the southern part of the country largely seafood based. Pe bout is a
fermented soy bean preparation. A typical Burmese dinner begins with clear soup, that is replenished and
drunk throughout the meal as a beverage. Then follows curry or stir fried dish, followed by a salad.
Food is usually eaten with the hands, without utensils. Flat bread and crisp vegetables help by providing
a base for smaller morsels or sauces. Containers of water are provided for washing hands.
TYPICAL DISHES ARE:
Be baung kyam saing - shredded duck soup
Kyet - hin - kha asa thut - beef stuffed bitter melon
Kwa pyant - Spring roll
Lephet - fermented tea leaf salad
Mohinga - a classic fish soup
Nga wetma - fish curry
Payagyaw - yellow pea fritter
Wet nanyo kyaw - Anise flavored spare ribs.

myrrh
Ancient plant with fragrant anise flavored leaves that can be added to salads.
Myrrhis odorata.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

myrrh
The aromatic resin of a tropical shrub found in Oman and other Arabic countries.
Commiphora myrrha.

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myrtle
Tropical evergreen shrub or tree with edible fruit. The volatile oil in leaves and wood are used in the
perfume industry.
Myrtus communis.
The Chilean myrtle produces glossy red or black berries.
Also known as Chilean guavas. Myrtus ugni.
myrtilles
French term for small, red berries, very acidic and tannic, related to lingonberries, cranberries and
bilberries.

Mystery Box
Feature of chefs’ competitions by which each competitor receives a similar box of ingredients, unknown
until the time of the competition, from which they must cook a complete meal. The chef cannot therefore
preplan his or her entry. The Mystery Box competition tests versatility and adaptability, needed to create
daily specials from fresh, seasonal and local ingredients.

N-Oil
Brand name for a calorie-reduced fat substitute, developed by the National Starch and Chemical
Corporation. Made from tapioca dextrin. It does not require special US government approval because it
is made from products generally recognized as safe.

Na H Co3
Baking soda. See there.

naam pla/nam pla

Thai salty fish sauce made from fermented fish. Thin and brown in color, it is to Thai cooking what soy
sauce is to Chinese cooking. Used to flavor nearly every type of dish, from meats, to fish, to soup and
salad.

naartje
Tangerine cultivated in South Africa.

Nabal
Avocado variety cultivated in Israel and available from January to April.

nabé mono
Japanese one-pot dinner, stewed in a cast iron or earthenware pot. Literally translated "things in a pot".

Nabisco
The commonly used name for the National Biscuit Company.

Nackenheim
Famous wine producing town in Rheinhessen, Germany. It produces wines made from both Riesling and
Sylvaner grapes.

nacho
Popular snack of Hispanic origin, consisting of tortilla chips with melted cheese and chili salsa.

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nage, à la
French culinary term for swimming, applied to something boiled in water, most often used in connection
with crayfish (crawfish). The word nage is sometimes applied to the cooking liquid.

Nagel cheese
North European cheese studded with cloves. The word nagel means nail.

Nägeles (Nageles)
Dutch cheese flavored with cloves and cumin seeds.

Nahe
River in Germany, tributary of the Rhine. There are numerous vineyards along the river, some of them
very famous.

nam prik
Thai hot dipping sauce made of tomatoes, garlic, chilies, shrimp paste and sugar.

Names, geographic, associated with food:

Boston Clam Chowder
Buffalo Chicken Wings
Brighton
Bourguignon
Cabernet Way, Placerville
Cambridge Salt
Cape Cod
Conney Island
Danish pastry
Frankfurter
Eggs Basin Street
Lincoln Runzas
London Broil
Maine lobster
Manhattan Clam Chowder
Melrose cookies
Nantua
New England boiled dinner
New Haven White Clam Pizza
Newton (Fig Newton)
New York strip steak
Ohio pudding
Oxford stew
Salisbury Steak
Succotash Point, Rhode Island
Wiener Schnitzel

Nancy
French variety of apricot, also grown in Italy and Greece. Large, oval, juicy and delicious. Most available
in early summer.

Nantais
French cheese from Nantes, available year round. The cheese is also called fromage de curè.

Nantes
City in the province of Brittany, in northwestern France. Some of the best duck are raised there.
The city is also known for vineyards that produce a dry muscadet wine.

Nantua, à la

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French culinary term for a dish garnished with crayfish. Nantua is a French town in the Department Ain.

Nanyberries
Also known as sheepberries.
Viburnum lentago.

Napa Valley
The most famous wine growing region in California located north of San Francisco. The capital is St.
Helena.

Napareuli
Caucasian white wine.

Napfkuchen
German term for a fine yeast cake baked in a bunt mold.

Naples biscuits
Little sponge cakes.

Naples food
City in Italy. The name originated from the Greek word Nea Polis, meaning new city.
The cooking of this city is associated with pasta and tomatoes.
TYPICAL DISHES ARE:
casatiello - Easter bread
pastiera - Easter pie made with ricotta and wheat kernels
panzerotti - deep-fried ravioli stuffed with ricotta.
sartu - see there.
scarpariello - chicken sauteed with garlic and oregano.
spaghetti - see there.
spigola - sea bass stuffed with rosemary.
The monzu tradition in Naples dates from the 19th century Bourbon rule. Monzu is a corruption of the
word "monsieur" and was the term used for French-trained chefs. They developed a fine cuisine
combining the local ingredients with French influences and are responsible for dishes like sartu.
Popular street foods include the sugar-dusted doughnut strips, zeppole.
See Italy food.

Napoleon
Pastry consisting of two or more layers of puff pastry, filled with pastry cream or whipped cream, and
often glazed with fondant icing.

napa cabbage /nappa cabbage

Picture courtesy of Melissa's Inc. (800) 588 1281

nappy
Small glass or chine dish used for accompaniments. The plural is nappies.

naranja
The Spanish word for orange. Naranja amarga de Sevilla is the name for the bitter Seville orange used
in Scottish and English marmalade..

naranjilla
Citrus fruit, literally translated, little orange. Also known as Quito orange.

nasaumps
Old Narragansett Indian cornmeal pudding, forerunner of the current Indian pudding.

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Nascol
Wine from the island of Sardinia.

naseberry
Another name for sapodilla. See there.
Achras Zapote.

nasello
Italian name for hake. See there.

nashi pears
A species of Asian pears, cultivated in New Zealand. Harvested in February through April, shipped chilled
and are best stored chilled.
VARIETIES INCLUDE:
Hosui - golden colored skin
Kosui - golden colored skin
New Century or Shinseiki - yellow-green fruit
20th century or nijisseiki - yellow-green fruit
Shinsui - Golden colored skin, especially sweet taste.
See Asian pear.

nasi
Indonesian and the Malaysian word for rice.

nasi goreng
Indonesian fried rice with chicken, prawns, chili and eggs.

nasi kuning
Indonesian yellow rice, flavored wit turmeric and coconut water.

nasi padang
Indonesian meal of a series of small meat and vegetable dishes, served with rice.

nasturtium
Annual flower native to Peru. The flowers, seeds and leaves are edible. The leaves have a bite like
watercress and are good in salads. The flowers are mild and can be used as edible decorations. The
seeds can be pickled as caper substitute.
Tuber nasturtiums have edible roots and resemble small potatoes. They are cultivated in the Andes.
Also known as Indian cress.
Tropaelum tropaelum/tropaeolacae.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

natillas
Spanish light egg custard.

Natives
English oyster variety.

natto
Japanese term for fermented soybeans. The soybeans are first steamed, then fermented for several
days with the natto bacillus. Natto is slimy, gooey and flesh-colored, with a somewhat rotten aroma. The
Japanese eat natto as a side dish mixed with rice, minced scallions, mustard, raw egg, and soy sauce. It
is also sometimes eaten in a fried cake.
The dish dates to the time of the shogun. Soldiers, exhausted from battle and with no food supplies left,
ate the boiled soybeans they had brought to feed their horses, which by that time, had begun to ferment.

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Natto is salt-free, high in protein and vitamin B, and easily digested.
Similar product in Burma is pe-bout, in Indonesia, and Nepal it is kinema.

natto triangle
Japanese term referring to the countries that eat natto or a natto-like preparation. The triangle is formed
by Japan, Burma and Indonesia.

Naturwein
German term for wine made without additional sugar. The term is no longer legal.
Today the terms Kabinett, Spätlese and Auslese identify un-sugared wine. See chaptalization.

natural
Term not clearly defined and undergoing frequent revisions. According to the
USDA it refers to meat products minimally processed and free of artificial ingredients. On other products,
it has no legal definition.
The term natural chicken is not clearly defined (in 1996). It means basically that the bird cannot be fed
artificial coloring agents, but it does not guarantee that the bird has not been fed antibiotics. The term
natural does address diets and living conditions. See also free-range chicken.
Natural birds can be injected with natural ingredients, such as salt and water during processing.

Navarin
French lamb or mutton stew garnished with small vegetables.

Navarra
Spanish wine growing region, just north of Rioja. The wines are mostly red and rosé from the Garnacha
Tinta grape. The red wines are robust. The rosé wines are refreshingly dry and elegant.
Some Tempranillo, Graciano, and Mazuelo grapes are also grown and used for blending with the
Garnacha Tinta.

Navel orange
Round thick-skinned seedless orange widely grown. Usually sweet and good for eating. They are named
for their distinctive raised embryo growth.
Navel oranges are a natural variety developed from trees shipped from Brazil in the 1870's and
cultivated in California. See oranges.

navelina
Navel orange cultivated in Spain, South Africa and the US. It tends to be a little tarter than the
Washington Navel Orange, especially when picked before fully ripe.

Navelines confites
Alsatian salt cured turnips resembling Sauerkraut.
Also known as Suara Riva in Alsace.

navet
French word for turnip.

navy bean
White bean in the kidney bean family, also called pea bean. It was standard fare in the US navy.

Neapolitan ice cream

Multi flavored ice cream in brick shape, served in slices.

Neapolitan medlar
Confusing name for a plant in the Hawthorne family. See there.

neaps

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Scottish word for turnips, usually served mashed. The big rutabagas or swedes are used, not the small
white turnips.

near beer
Legal beer available during prohibition with an alcohol content of 1.5%.

Nebbiolo
Italian red wine grape. The name comes from the nebbia, the early morning fog that often hovers over
the slopes of the Piedmont region where the grape is predominant.

Nebuchadnezzar
Giant Champagne bottle containing 520 oz or 20 standard bottles. It is the largest size bottle and
requires a cradle.

Neckar
German river flowing into the Rhine, famous for castles and vineyard.

nectar
In classical Greek mythology, the wine of the gods. The name is also used for the juice or sap of plants
and fruits.

nectarine
Stone fruit with one single pit, smooth-skinned usually yellowish with a dark red blush. The skin is more
pleasant to eat than that of the peach. The flesh tends to be slightly firmer than that of the peach and is
generally golden, though white and red-fleshed varieties exist.
Nectarines are mutation of the peach, and occasionally a peach tree will produce a nectarine or two
spontaneously. Nectarines are not a cross between a peach and a plum as sometimes asserted.
Nectarines are rich in vitamins A and C. They should be allowed to ripen on the tree, though unripe
nectarines will improve somewhat if left in a warm place for a few days.
Nectarines, like peaches, probably originated in China. They were known to the Romans, but they were
rare in Europe until the 16th century. Now widely grown in California as well as Italy.
Freestone nectarines, like freestone peaches, have flesh that pulls easily away from the stone or pit.
Prunis persica or Prunus nucipersica.

needlefish
Fish with a long, narrow head and jar and the family Belonidae. Commonly called gar fish.

négociant/negociant
French term for wine merchant. Such companies are responsible for purchasing the wine or grape must
from growers, blending fermenting, aging and bottling them, thus their reputations can be more important
than the growers' names. The négociants may or may not own their own vineyards.

Negoska
Red wine grape, indigenous to Macedonia in Greece.

Negra Mole
Portuguese red wine grape variety, the most important vinifera grape in modern Madeira wine.

Negrette
French red wine grape variety grown around Touluose. The wine is used as blending wine. The Pinot St.
George grape grown in California is actually a Negrette.

Negroni
Cocktail made with Punt e Mes, Gin and Campari, with a squeeze of lemon or orange.

Negus

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Port wine punch made with brandy, sugar and citrus fruits. It was popular in Colonial times.

Neige de Florence
French name for extremely light and delicate pasta used as clear soup garnish. Often served in flakes at
the table and diners serve themselves spooning it into the broth.
The term is occasionally used for egg drops.

Nelson, Horatio 1758 - 1805

Famous British admiral who won the battle of Trafalgar.

Nelson’s blood.
Slang for rum served on British naval vessels.

Nénin (nenin), Château

Large wine estate in Pomerol, Bordeaux region of France.

Nepal food
The cooking of the capital city of Nepal, Kathmanadu, is mostly like the cooking northern India.
The Dolpos mountain people have a Tibetan culture. Yak milk is the base for dairy products, such as
butter and cheese. The butter was made by agitating the milk in a yak-leather bag.
Their main beverages are yak milk and tea brewed very strong served with a large dollop of yak butter
and sometimes flavored with rock salt.
STAPLE ARE:
Changa - homemade beer.
Chatamari - flat, rice-dough bread topped with ground mutton and egg.
Chourpi - dried yaks' or goats' milk cheese, which must be chewed.
Dal - puree of black lentils.
Kinema - fermented soybean preparation, similar to the Japanese natto.
Momocha - mutton filled dumplings.
Pak -paste of yak butter, powdered cheese and barley flour.
Thali - a large metal plate of rice topped with an assortment of dishes.
Tsampa - barley flour

Nepal pepper
Name for a cayenne pepper variety, not native to Asia.

nepitella
Variety of wild mint, popular in Tuscany, Italy.

Nerello
Italian red wine grape variety grown in Sicily and Sardinia.

Nero d'Alvola
Sicilian wine grape.

Neroli
Powerfull and aromatic oil obtained by distillation of bitter orange blossoms and fruits.
Orange flower water is the fragrant liquid left after the distillation of neroli.
Citrus auaurantium var. bergamia.

Nessel
English soft cured cheese.

Nesselrode
Dessert component consisting of chopped dried fruits and chestnuts. When the component is a major
ingredient, the dessert can be named Nesselrode. It is most often used for a molded ice cream dessert.
The name is derived from two historic figures:

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Nesselrode, Karl Robert, Russian Chancellor, 1780 to 1862.
Count Nesselrode, Chamberlain to King Leopold 1st of Belgium.

Nest Eggs
Brand of eggs sold by farmers who are members of FACT Food Animals Concerns Trust. The eggs are
laid by unconfined hens.
The term is also used for an artifical egg left in a nest to induce the hen to continue laying.

Nestle
Giant food company headquartered in Switzerland.

netted melons
Summer melons which are covered with a beige or light grayish-brown netted skin.
They include cantaloupe, Charantais, Galia, Ogen, and Persian melons. Their flesh is either green or
orange. When ripe, they have a rich, heady perfume.
Also known asmusk melons and nutmeg melons.
See melon.
Cucumis melo reticulatus.

nettle, stinging
Green plant, growing wild in many parts of Europe. The leaves contain formic acid which transmit a
burning sensation when brushed against. The young leaves are cooked and eaten like spinach in many
countries.
Ortiche in Italian.
Urtica dioica.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

neua pad prik

Thai beef with chilies and ginger.

Neuchâtel
Swiss canton (state) famous for its cheeses and white wine.
The wine is also called Neuchâtel and is made with the Fendant grape. It is slightly effervescent when
young.

Neufchâtel
Soft, mild fresh cheese, made originally in the village Neufchâtel located in the French Department of
Seine Inférieur. The cheese is now made in many countries, including the US. The cheese resembles
cream cheese, but in some cases is also cured. Related cheeses are Bondon, Malakoff, Petit Carré,
Petite Suisse and others.
The original Neufchâtel was made only during the winter.

Neuhaus
Belgium chocolate manufacturer.

Nevers
Capital of the French Department Nièvre.

Nevers oak
Wood from the Nevers forest of France used in making cooperage for aging wines. It imparts and
almond-like taste to wine, especially when new barrels are used.

New Bedford pudding

Corn meal pudding sweetened with molasses.

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New century pear
See Asian pear.

New England food

The food is cold weather comfort food going back to colonial times, and also having Indian roots. It was
based on corn, dried legumes, seafood especially cod and herring, clams, lobsters, salted meats,
cranberries, apples, pears and plums. The beach plum is native to New England. See cod.
The most famous dish is probably New England clam chowder made with salted fatback, potatoes,
chopped clams, chopped onions or leeks, milk and cream. Also known as Boston Clam chowder. This
clam chowder is considered the classical version, as opposed to the more recent Manhattan clam
chowder made with vegetables and tomatoes.
Maple syrup can also be considered a very native product. See there. Allspice, ginger, pepper, mace,
cinnamon and cloves were expensive but a necessity to mask the order of often rancid food.
TYPICAL DISHES AND INGREDIENTS ARE:
Anadama bread - See there.
Baked beans - baked with molasses
Bean porridge
Biscuits - often made with buttermilk
Cider - made from apples, the most abundant beverage beside water.
Codfish balls - Mashed potatoes mixed with salted cod, breaded and fried.
Fish chowders
Griddle cakes -often made with corn meal and rye flour
Hasty pudding - sweet corn meal mush
Hoe cake - corn griddle cakes
New England boiled dinner - See there.
Pompion - pumpkin
Red flannel hash - corned beef and potato hash with beets
Salt pork/bacon
Beverages included apple cider, tea and eventually rum, Madeira wine and claret.

New England boiled dinner

Variety of boiled meats, but always including beef brisket, poultry and various vegetables. It is a hearty
winter meal, and is served with mustard and horseradish. Some recipes include red beets. There
is controversy whether the brisket is corned or fresh.

New Haven White Clam Pizza

Pizza dough topped with freshly shucked whole clams, olive oil, oregano and garlic. Originated at
Pepe's Pizzeria Napoletana in New Haven, Connecticut.

New Iberia
City in southern Louisiana, where much sugar cane is grown. It is known as Louisiana's sugar bowl. Also
the center of the rice growing industry.

New Jersey tomatoes

Tomatoes famous on the New York market for taste, size and succulence. It is not a special species of
tomatoes but rather a happy circumstance of nature and experience which make the tomatoes so
excellent.

New Jersey wine

As of 1999 there were 15 commercial wineries in New Jersey. Most are located in Hunterdon County.
One of these, Tewksbury Wine Cellars in Lebanon, New Jersey, holds a Garden State Wine Growers
Spring Festival.
There are also wineries in Burlington County.
In 1998 New Jersey produced about 960,000 gallons.

New Orleans food

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The food of New Orleans is reflects the local culture, which is a blend of ethnic influences. The finer
cuisine has strong French overtones, but shows the local influences as well. The local people and culture
are referred to as Creole and Cajun. The term Creole refers to the early settlers of mixed French and
Spanish ancestry who settled in Southern Louisiana and mixed with the African settlers. The term Cajuns
is slang for Arcadians, the French-speaking people who migrated to the Louisiana Bayou country from
Nova Scotia in the 18th century.
SPECIALTIES INCLUDE:
Andouille - spicy, plump sausages, often served with red beans and rice.
Black ham - baked ham with a spicy black crust that seeps into the meat.
Blackened redfish - seared on both sides on a red-hot grill.
Boudin - spicy pork and herb sausage, often including onions and rice.
Buster crabs - soft shell crabs.
Court bouillon - A rich spicy fish and tomato soup.
Daube - sort of beef stew, often served on spaghetti.
Debris - bits of roast beef served on biscuits, sandwiches and muffins.
Eggs Basin Street - poached eggs on rice fritters with red beans.
Eggs Sardou - poached eggs on artichokes, anchovy fillets, Hollandaise Sauce.
Etouffée - a rich stew
Grillades and grits - small broiled filets of beef or veal served with grits.
Gumbo - thick, robust soup with many variations.
Jambalaya - rice stew with multi-ingredients.
Muffuletta - meat, cheese, pickles, and olive salad, served in a large bun.
Oysters - in all forms
Oyster loaf - deep-fried served on a roll.
Oysters Bienville - baked on the half shell, minced shrimp, crab meat, cheese.
Oysters Rockefeller - See there
Po'boy - hero sandwich with fried oysters and Mayonnaise.
Red beans and rice
SWEETS AND BEVERAGES INCLUDE:
Beignet(s) - sweet square doughnuts, without the hole. served sprinkled with powdered sugar.
Cafe Brulot - hot coffee flavored with spices, orange peel, and liqueurs.
Cafe au lait - hot coffee mixed with hot milk, usually about half of each.
Chicory coffee - coffee flavored with the root of the chicory plant.
See Cajun and Creole.

New Year's Eve food customs

Afro-American - collard greens and green cabbage, the green colors to symbolize money, i.e., prosperity.
Austria - fried doughnuts called Krapfen.
China - fish. The word "yu" means fish, but a homonym of the word means abundance. Thus through a
play on words, fish symbolizes abundance. The Cantonese eat lotus root soup; the lacy pattern of the
sliced root symbolizes letting good luck shine through.
England - stuffed boar’s head.
Germany - Sauerkraut and pork, often stuffed pig’s head.
Greece - vasilopita, a special bread, baked with a god-luck coin inside.
India - a special fudge called barfi.
Italy - chiacchiere, bits of fried dough which resemble beans, but are sweetened with honey, so the wish
for prosperity (symbolized by the beans) should be coupled with sweetness. In the Piedmont region,
risotto topped with melted Fontina cheese to symbolize fertility.
Japan - toshi koshi soba - Year end noodles. Very long noodles, often cooked with black beans.
Jewish New Year - Rosh ha-Shahnah. Pomegranate seeds to wish for the best in the coming year.
Mexico - menudo - a tripe and hominy stew
Sicily - pizza.
Singapore - nian gao cakes made of sticky sweet rice.
Southern US - black-eyed peas and hog's head for good luck
Spain - twelve grapes eaten in the seconds leading up to mid-night.

New York blend

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Tea sold by London's Fortnum & Mason department store. This blend of three Darjeerling teas was
created especially for brewing with New York water.

New York City food

New York is the gastonomic center of the US and probably of the world in the year 2000.

New York Sour

Cocktail, basically a whisky sour.

New York State wines

The state has an old wine industry which thrives despite difficult climate. The wine growing areas are
concentrated around the Finger Lakes in the center of the state and at the east end of Long Island. Wine
is also grown in the Hudson valley and near Buffalo on the shores of Lake Erie.
One pioneer was Dr. Konstantin Frank, a Russian emigrant who was convinced that vinifera grapes can
be cultivated. The Hargrave family on Long island pioneered Bordeaux style wines.
Much grape production is used for grape juice and grape jelly. There is a major sparkling wine
production by Great Western winery and Taylor.

New York System Hot Dogs

Style of hot dogs, which may or may not have originated in New York, but which has been popular in
Providence, Rhode Island for over 100 years. The sausages are only about 3-inches in size, soft in
texture, seasoned with celery salt, mustard and raw onion, and topped with a spicy sauce of ground beef,
chopped onion, tomatoes and chili powder.

New Zealand food

New Zealand's two major islands are strung out over a long area and the country's length would be the
equivalent of a strip of land from Germany to North Africa. A primarily agricultural economy, the country
in 1990's had 70 million sheep to 3.1 million people. It is a major exporter of agricultural products. New
Zealand lies in the Southern Hemisphere which means their seasons are the reverse of ours. This has a
major impact because New Zealand can export fresh fruits and vegetables to Europe and the U.S. during
the winter.
Two fruits were renamed by New Zealander exporters for greater marketing appeal. Kiwi's name was
changed from Chinese gooseberry, and Kiwano's was changed from African Horned Melon. Kumara is a
yam with dark red skin and creamy yellow flesh. Kumara is a major part of the Maori diet, so much so
that they even have a god of kumara, called Rongo.
FRUITS CULTIVATED AND EXPORTED:
apples
babaco
blackberries
black currants
blueberries
boysenberries
cape gooseberries
cherries
feijoa
goldfruit
gooseberries
grapes
kiwi
kiwano
litchi
nashi pear
passion fruit
pepino
persimmon
pitanga
tamarillo.

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New Zealand is also an active exporter of seafood. Hoki is the most common commercial fish, other fish
include gurnard, hapuku, John Dory, orange roughy, oreo dory. Shellfish include: abalone, bluff oysters,
tohera, a bi-valve and cold water lobster. Especially famous are the Greenshell™ mussels harvested
from the remote South island bays.
Dairy products are used in desserts, which are referred to as sweets. The New Zealand version of
Pavlova consists of meringues filled with whipped cream and sliced kiwi.
The major meat exported are lamb and venison. New Zealand lamb is generally smaller than American
lamb and is exported in convenient, ready to use cuts. It has become a popular banquet item.
New Zealand venison is a major export industry. The venison is farm raised and harvested under
government inspection.
Cervena Venison is a brand name for the best quality of young deer, less than three years old, raised on
natural pastures. Deer were not native to New Zealand, but were brought there around the middle of the
19th century.
New Zealand also exports Free Range Chicken. See there.

New Zealand spinach

Leaf vegetable native to New Zealand and supposedly discovered by Captain Cook. It has greater
resistance to sun and heat than other spinach.
Tetragonia expansa.

New Zealand wines

The wine industry is about 150 years old, but only in the early part of the 20th century the industry
became important as Yugoslavian and Lebanese immigrants planted vineyards on unwanted land in the
Northwest. The first wines were full-bodied and high in alcohol and often fortified. In addition to battling
poverty and prejudice, they had to battle the climate.
The vineyards are located in several areas around the North Island and in the northern part of the South
Island. White wines are far more successful than the red. The major white wine grapes used are Müller-
Thurgau, which has had the greatest success, Chardonnay, Chasselas, Chenin Blanc , Gewurtztraminer,
Riesling, Sauvignon Blanc and Semillon.
Red wine grapes grown include Cabernet Sauvignon, Gamay, Merlot, Pinotage, Pinot Noir.
The wines have been greatly improved in recent years, and the characteristic herbaceous overtones
have been overcome in most of the better wines. Wines are now exported, and especially those from
the Cloudy Bay winery much admired.
Traditionally fortified wines are also produced.
Titoki is a local liqueur.

ngor
Thai name for rambutan, a tropical fruit. See there.

niacin
B complex vitamin which helps the body cells to use oxygen.

Niagra
White wine grape variety planted in the Finger Lakes region of New York state. It produces a golden,
sweet wine.

Niagra Peninsular
Canadian wine growing area in Ontario along the shores of Lake Erie. Some good red wines are
produced there.

Niçoise
Female inhabitant of Nice, the city on the French Riviera. The term is often used on menus.

Nieheimer
German sour milk cheese ripened with hops, which give the cheese a distinct flavor.

Nielluccio

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French red wine grape variety grown on the Island of Corsica.

Nierstein
Wine town in Rheinhessen, Germany. It produces famous white wines on extensive vineyards.

Nigella
Black seeds with a peppery taste often sprinkled on bread in the Middle East.
Also known as wild onion seed. The German name is Schwarzkümmel meaning black caraway, but it is
not related.
Also known as kalonji.
Nigella savita.

nigger-in-a-blanket
Derogatory term used by cowboys for cakes with raisins.

Nignon, Edouard
Famous French chef, author and restaurant owner.

nightingales' tongues
Dish purportedly served at Roman orgies, in their attempt to serve the most exotic fare.

Nihon shu
Japanese generic name for saké and wine.

nikogori
Japanese dish, the skin of fugu fish, served cold in an aspic. The skin has a slightly astringent taste.

niku jagaa
Japanese stewed meat and potatoes. Niku is the term for meat.

Nilson, Christine
Famous Swedish singer, born 1843. Her name appeared on menus.

ni mono
Japanese term for boiled or simmered foods.

nioi
Hawaiian condiment consisting of hot chilies, water and salt.

Niolo
French cheese from the island of Corsica. The cheese is made during the winter.

nip
British term for a small, 6 or 7 oz. bottle to hold ale, esp. a strong-flavored or high alcohol ale which may
be drunk in small servings.

nipple worth
Weed with bitter flavor related to dandelion. It can be eaten as vegetable or salad.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

nispero
Another name for loquat. See there.

no roll meat
Meat market term for ungraded meat. The USDA grade is applied with a roller stamp which runs down
the whole carcass.

609
no cow
Coffee shop slang for no milk.

Noah's boy
Coffee shop slang for a slice of ham. Ham was Noah's second son.

Noah's pudding
Turkish dessert of rose water scented milk custard.
Noah is also credited with growing wine, because he did not want to drink the water in which the sinners
drowned.

Nobelheurigen
Austrian wine tavern, the more elegant versions of the down-to-earth Heurigen. The term Heurigen
refers to a wine restaurant serving only wine grown on its own property. The wine served is often very
young.
See Heurigen.

nobel rot
English name for botrytis cinera. See there.

Nocello™
Italian liqueur infused with whole, unshelled walnuts. Nocino is flavored with the green skins of fresh
walnuts. Most is made in the area of Modena in Northern Italy.

Nocken
German word for small oblong dumplings.

Noekkelost
Norwegian caraway seed spiced cheese resembling Leyden, the Dutch spiced cheese.
Also spelled Nögelost.

NOFA-NY
Natural Organic Farmer's Association of New York, P. O. Box 454, Ithaca, NY 14851.
noggin
Old English volume measurement equivalent to a pint.

noisette(s)
French term for hazelnuts or filbert
Used as menu term, noisettes are small steaks from the tenderest part of the animal, usually beef or
lamb.
Beurre noisette is browned butter poured over a finished dish.

Noisettines
French pastry tartelettes filled with frangipane cream flavored with hazelnuts.

nokhodchi
Iranian chick peas snack.

non-soluble fiber
Fiber that passes through the body without being digested, unlike a soluble fiber which goes through the
bloodstream and consumes excess cholesterol.

noni
Hawaiian odiferous fruit which looks like a light -green potato. The fruit is used medicinally and placed on
the skin for its healing effects.

610
nonpareilles
The French term for “without peer”. It is used for small capers, and also for colorful sugar sprinkles. The
English spelling is nonpareils.

Nonya food
The cooking of the Peranakans, Singapore’s Strait born people of Chinese roots, and a respected local
food style. It is a spicy mix of Chinese, Malayan, Indian, and Arabic tastes.
Developed in the 15th century when Chinese traders settled in Malaysia and married local Malaysian
women. Their female offspring were called nonyas and the male offspring babas.
The Malayan influence is seen in ingredients such as coconut, tamarind, and fresh lime leaves.
Eventually other influences crept in, such as Indian cumin, cardamom, and curry powder. Thai
influences brought in lemon grass, shrimp paste, and chili peppers.
A major seasoning mixture is rempeh, a paste of fenugreek, coriander, cloves, cumin, cinnamon,
peppercorns, ginger, galangal, lemon grass, candlenuts, garlic, shallots, and chili peppers. Blacan is a
shrimp paste. See there.
Other ingredients are similar to Malaysian ingredients. See there.
DISHES INCLUDE:
Ang ku kway - glutinous rice cakes filled with sweetened mung bean paste.
Ayam buah keluak - stewed chicken and keluak nuts stuffed with minced pork
Baba cakes - spicy rice cakes
Babi panggang - pork roast, rubbed with spices and served with pickled vegetables
Babi pong tay - stewed pork with bamboo shoots
Bak kut the - pork rib "tea"
Bak chang - glutinous rice with meat dumplings
Bakwan kepiting - soup with crab and pork balls
Bengkah sara - sponge cake laced with hot chilies
Buah keluak - curried chicken
Cha cha - Sweet potatoes served with fruit jelly, coconut milk, and palm sugar
Kueh dodol - steamed rice flour cake, flavored with coconut milk and palm sugar
Kueh lapis beras - cake of alternating layers of sweetened rice and tapioca dough
Kueh - dumplings, also known as Nonya cakes
Laksa lemak - thick noodles in a coconut-based soup
Lempur udang - glutinous rice cake filled with diced chicken and prawns
Mee siam - a rice vermicelli dish
Nasi lemak - banana leaves stuffed with coconut flavored rice a sambal
Nasi kunyit - yellow rice flavored with lemon juice, turmeric, and coconut milk
Otak-otak - spicy prawns or fish wrapped in coconut leaves
Poh piah - savory roll filled with shredded carrots and turnips, bamboo shoots
Pong tauhu - meatball and bamboo shoot soup
Rendang - beef in coconut cream
Satay babi - pork grilled satay-style on a skewer
Soto ayam - spiced chicken broth, with bean sprouts, rice cake
Sotong baka - barbecued cuttlefish
Tahu goreng - fried cubes of soy bean curd and sprouts in a spicy peanut sauce
Tee - pastry cups filled with crunchy vegetables, crabmeat and prawns
Udang nanas - prawns with pineapple.
DESSERTS INCLUDE:
Abomb - a sweet made of rice flour, sugar and bananas
Bubor cha cha - chunks of yam and sweet potato served with fruit jelly, coconut milk, and palm sugar
syrup
Kueh ubi goreng - tapioca pancake, flavored with the vanilla-like pandan leaf
Kueh talam - sweet rice cake flavored with coconut milk
Kueh dodol - steamed rice flour dumpling flavored with coconut cream and palm sugar
Kueh lapis beras - a sweet layered cake
Kway kochi - Black glutinous rice cakes filled with a paste of grated coconut and palm sugar.
COOKING UTENSILS INCLUDE:
Kuali (wok).

611
Batu lesong (mortar & pestle).
Batu giling (a stone roller used for pulverizing).

noodles
Pasta product. The European noodles are made with eggs, flour and sometimes water.
The Oriental noodles are made without eggs and with a wide variety of flours. They are listed under their
names.

nopales/nopalitos
Mexican term for prickly pear cactus, the most commonly eaten cactus. The paddle-shaped leaves are
de-thorned, cut into strips, and boiled or eaten raw. Only the young leaves are eaten. See picture under
cactus.
In Mexican markets huge piles of fresh nopales can be seen. A small amount is canned.
The fruit is prickly pear, called tuna in Mexico.
Opuntia vulgaris.

Norfolk dumpling
Steamed yeast dumpling served with strews or soup. It is also served sprinkled with sugar as dessert
resembling the steamed yeast dumplings served in Bohemia and Vienna.

nori
Edible seaweed normally sold dried in thin sheets, which become pliable when moist, and will dissolve
when wet. Especially high in calcium, phosphorus, potassium, and Vitamins B1, B2, and niacin. Multi-
hued sheets indicate that they have not been dyed.
Nori is common in Japanese cooking, specifically Asakusa nori, the seaweed which is used in its dried
form as sushi wrappers. It is also deep-fried in tempura batter.
In Korea, nori is called kim, and it is commonly eaten seasoned with soy, sesame oil, and hot peppers.
American nori, distinguished by being dried in its natural blade shape, is often toasted to bring out its
unique taste, at the same time sweet and salty and nutty.

612
Norinda
Brand name for a liquid dietary supplement with medicinal properties. It is made with norinda citrifolia, a
tropical fruit with a long history in India and China, and also harvested in Tahiti and other Pacific islands.
The fruit is bitter and has a foul odor, which is masked in the product.
Norman
Cattle breed widely raised in France.

Normande, à la
French menu term indicating that the dish is made in the style of Normandy. It can be made with
mussels, or it can be flavored with apple brandy. Both are famous products of Normandy.

Normandy food
Area in the northwestern corner of France. Named for the Northmen or Vikings who pillaged the area in
the 9th century. One of only three French provinces where wine is not produced
Normandy is famous for seafood, especially mussels. Tree fruits include pears, apples. Cheeses
include Camembert, Pont-l'Évêque and Livarot. See there. Pays d'Auge. See there. The area is
renowned in France for dairy products, especially butter.
The lamb is known as pre salé. See there. The city Caen is known for a tripe dish. See tripe à la mode.
The famous apple brandy called Calvados is from Normandy. See calvados. Cider is the major
beverage.
The city Fécamp is famous for the Bénédictine distillerie. See there.

North Africa food

See Morocco and Egypt.

Northern Sea Robin

Ocean food fish harvested in the Atlantic.
Also known as gurnard.

Northern Spy
Apple variety commonly cultivated in Michigan.

Norton
American native red grape variety.

Norway, cakes and pastries

Blotkake - cream layer cake
Inn og ut kaker - see there.
Julekake - Christmas coffee bread.
Kransekake - almond ring cake.
Lefser - crêpes
Småkaker - small cakes
Vafler med syltetoy - waffles with jam.

Norway lobster
Term for a small ocean crustacean resembling lobsters, but with slender claws. related to scampi. See
there.

Norvégienne à la
French culinary term for ice cream covered with meringue and baked. Basically a Baked Alaska.

nosh
Yiddish American word for snack, or for snacking. It comes from the German verb naschen.

Nostrale
Italian cheese made in two versions. Nostrale Duro is a hard cheese, Nostarle Tenero is a soft version.

613
nougat
The term nougat is used for two distinct products. One is a pastry ingredient, the other is a candy.
The pastry ingredient consists of caramel sugar, blended while hot with sliced almonds or hazelnuts,
cooled on a marble slab. It is sometimes made with honey and chocolate. The mixture can be ground
when cold. It is an ingredient in cake and candy fillings, or can also be shaped while hot into decorative
pieces.
The white candy nougat consists of beaten egg whites, to which boiling sugar, honey and roasted
almonds are added. Nougat is a major ingredient in the world's most popular candy bar, Snickers.
Praline is basically the same as nougat, the pastry ingredient. See there.

Nougatine
French honey flavored candy, a specialty of the city Troyes in the department Haute Seine.

nouvelle cuisine
French cooking style which had its origins after WW II, and came into the forefront in the early 1970's,
when it was so named. It is a philosophy of taking a new look at classic French cuisine, and the result
were dishes less dependent on rigid culinary traditions. These new dishes were lighter, with an emphasis
on fresh ingredients, short cooking time and freshness.
Nouvelle cuisine tends to be healthier cooking, but it is not necessarily low in calories, because it still
uses cream and butter. Often, reductions of stocks are used instead of classical sauces.
French cooking is evolutionary, and throughout French culinary history there are many so called nouvelle
cuisines. As early as 1739, Francois Marin described his new cookbook with this term.
Forerunners of the recent nouvelle cuisine movement are Paul Bocuse and the Troisgros Brothers. The
modern term is credited to Henri Gault and Christian Millau.

Nova
Commonly used abbreviation for smoked salmon cured with a milder brine. The name comes from Nova
Scotia where much Atlantic salmon is processed.
The term nova is used as a generic term to describe smoked salmon.

Novitiate de los Gatos

Jesuit seminary in Santa Clara Valley, California producing wines. Most is used as sacramental wine, but
some is sold to the general public.

Noyau
French cordial flavored with peach and apricot kernels.

Nsenene
Edible East African grasshopper.

Nubian
Goat breed used for its milk in the US.

Nuits St. Georges

Famous wine center in Burgundy.

Number 1 Wok/No.1 Wok/Head Wok

The head chef in a Chinese restaurant.

nung
Chinese food term meaning rich.

Nun’s toast
Other name for French toast.

nuoc mam

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Vietnamese. A briny sauce of fermented anchovies. The most popular flavoring, nuoc mam is to
Vietnamese cooking what salt is to Europe and soy sauce is to China.
There are many grades of nuoc mam. The best is the deeply flavored, dark amber sauce that is the first
to be drained off the anchovies after 6 months of barrel fermentation. After the first draw, additional water
is added, resulting in lesser grades with lighter color and flavor.

nuts
The fruits of various trees or shrubs consisting of a kernel enclosed in a hard or leathery shell. Most nuts
have a high in oil and protein content. They are listed under their names.
Peanuts are technically a legume. Litchi nuts, see there, are often classified as fruits, are technically
nuts. Water chestnuts, which are often listed under vegetables, are technically nuts.
Coconuts are also actually nuts, despite their size.

nut brittle
Toffee blended with nuts.

nut butter
Spread made of finely ground nuts. The best known is peanut butter, but there are many others made
from nuts.

nutcracker
Mechanical devise to break to outer shell of hard nuts. The popularity of canned shelled nuts rendered
the nutcracker a nice to have, but seldom used gadget.

Nutella
Band name of a chocolate hazelnut spread.

nutmeg
Fruit from the tropical nutmeg tree, a native of South East Asia. The nutmeg fruit gives us two spices,
the core called nutmeg; and the filmy red membrane cover which is dried and ground and is called
mace.
The fruit is encased in a fleshy husk which is delicious when cooked, but unsafe uncooked. In fact,
nutmeg is poisonous, but not harmful in the small quantities we use. Nutmeg is sold as both whole nut or
ground. Small graters are available to grate nutmeg when needed.
Connecticut is called the Nutmeg State because it traded with West Indian spices. Indonesia and
Grenada is a major exporter of nutmeg.
See mace.
Myristica fragrans.

Nutrific
Brand name for Oat-bran enriched cereal with raisins and almonds, introduced by Kellogg in 1987 and
promoted with the cooperation of the non-profit American Health Foundation. This low-fat,
low-cholesterol product is packaged with a booklet about weight control, cholesterol, cancer detection,
and coronary risk factors.

Nuworld
American cheese developed by the University of Wisconsin. The cheese was a blue veined cheese, and
ultraviolet radiation was used to make the veins turn white. The cheese was made primarily for
manufacturers of cheese spreads who liked a cheese that did not turn grey in processing like blue
cheeses will, but production became too expensive, and the public refused to buy radiated cheese.

nyami

African edible underground stem or rhizome, of the dioscoreaceae family. African slaves named the
American sweet potato "yam" in remembrance of nyami, although American yams are generally sweeter

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than nyami. Roasted, fried, or boiled, they are served diced in soups or mashed often with palm oil and
spices. In Africa, there are other types of sweet potatoes as well.

ñame
Hispanic name for taro root.

1-2-3-4 cake
Cake made from 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs.
See pound cake

O. D. gravy
Cowboy slang for brown gravy.

oak
The primary wood used for the cooperage, (barrel making) for aging wines, whiskey and some brandies.
Coopers distinguish between American oak, Limousin oak, Nevers oak, and Yugoslavian oak.
Differences come from the various climates, different soils, amount of tannin, tight grain vs. larger more
absorbent grain.
South African oak is too porous and the vintners there must use imported oak.
The seed of the oak tree is called acorn, and is used to feed pigs.
See Smithfield Ham.
oat
Cereal grain, originally a wild grass introduced to the British Isles by the Romans. It is in Scotland that
oats have their greatest popularity, whether eaten as porridge in the morning, as a thickener in soups, in
scones or breads, as a coating for fish or other fried foods, in haggis, or in desserts.
In the US less than 20% of the crop is milled for human consumption, the rest for feed. Horses prefer
oats over any other grain. The average human consumption is three pounds a year in the US.
The most common form of oats for human consumption is rolled oats or quick-cooking oats. Both are
whole-grain products that contain oat bran. They are made with a process that involves rolling the hulled
grains, called groats, to produce flattened kernels with a short cooking time. For quick-cooking oats, the
groats are cut into several pieces before rolling.
Avoine in French, Hafer in German, avena in Italian, avena in Spanish.
Avena sativa.

oat bran
A soluble fiber that goes through the bloodstream and consumes excess cholesterol, unlike non-soluble
fiber which merely ushers food through the body.
In order to get a modest reduction in cholesterol, about 39 grams of oat bran must be consumed every
day. Many oat bran products don't contain enough.

oatcakes
Scottish crackers.

oatmeal
Ground or rolled oats to be used as breakfast cereal and in baking. Steel-cut or pinhead oats are de-
hulled and cut without rolling to various degrees of coarseness. Pinhead oats are mostly sold in specialty
stores, and should not be used in recipes unless specified because they require prolonged soaking to
soften.
The term oatmeal is also used for a hot cereal popular in Scotland where it known as porridge. Common
today is instant oatmeal, a processed food which does not require cooking. Instant oatmeal often
contains flavorings and raisins. Quick cooking oatmeal is pre-cooked and dehydrated.

Obaku
Japanese and Chinese Zen Buddhist vegetarian sect.

Obers
Austrian word for heavy cream. Schlagobers, often abbreviated as Schlag, is whipped cream.

616
Oblaten
Austrian/German term for a flat wafer. Used as garnish served with ice cream and as layers in certain
cakes.
The town and spa Karlovy, formerly Karlsbad, now in the Czech republic, was famous for their Karlsbad
Oblaten.
One famous dessert was Pischinger Torte, consisting of Oblaten layers filled with chocolate hazelnut
cream.
The term Oblaten is also used for the unleavened bread used in the Eucharistic consecration of bread in
the Catholic religion.

Oca
Tuberous plant, native to Peru. The small tubers are edible when dried, but acidic and poisonous when
fresh. The dried tubers can be boiled are steamed like potatoes.
Also known as oka, occa.
Oxalis crenata.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

ocean perch
Food fish harvested in the Atlantic and the Pacific ocean. The range in color from flame red to orange,
but are also occasionally grayish.
Most fish is commercially filleted and frozen. Ocean perch is moderately high in fat.
Variations are known as redfish, rosefish, deep sea perch, red perch, longjaw rockfish.

Ocean Spray™
Massachusetts based cooperative of cranberry growers. It includes growers in Massachusetts, New
Jersey and Wisconsin, and is the largest grower of cranberries and the largest producer of cranberry
juice in the world.
Ocean Spray developed the Craisin, a dried cranberry snack, in the late '80's.

Öchsle (Oechsle)
German term referring to the sugar levels in grape must and other liquids.

ocimum sanctum
See holy basil.

617
Ockfen
Famous wine village in the Saar valley in Germany. The production are Riesling wines cultivated on
steep hill sides with slate soil, and the wines are considered to be one of the best in favorable years.

Ocopio Coltelli
Italian restaurateur who opened the first café house in Paris in 1672. He introduced coffee and ice
cream.

octopus
Marine mollusks harvested in the Atlantic and Pacific Ocean, with eight tentacles equipped with suckers.
Octopus is popular in Mediterranean countries, where it is served marinated as salad and in stews.
Octopus plays an important role in Asian cooking and is available smoked, dried, fresh and canned.
Tako in Japanese, pulpo in Spanish, piovra/pulpo in Italian, poulpe in French,
Kracke in German.
Octopus vulgaris.

oenology
The science of viniculture. Oenologist, a person knowledgeable about wine making. Also
spelled enology.

Oenothèque
Wine library, a collection of wines for display and tasting. The Italian term is enoteca.

oeufs
French term for eggs.

oeufs à la neige
French dessert of poached oval-shaped meringues, meant to resemble eggs in appearance. The
meringue eggs are poached in water and served on a vanilla flavored custard, called creme anglaise.
The dessert is customarily served with treads of caramel sugar spun over the meringue eggs to provide
a pleasant texture difference between the crunchy caramel and the soft meringue. The caramel must be
applied just before service, because it would melt if in contact with the wet meringue for a long time.
Oeufs à la neige are literally translated "snow eggs."

oeufs en cocotte
French menu term for eggs baked in a water bath in small china ramekin (cups). Normally a garnish,
such as creamed meat or vegetables is put first in the ramekin, and then the egg is broken on top. The
egg white should be cooked solid, but the yolk should still be soft when the dish is served. The dish was a
popular appetizer, but is seldom in demand today.

oeufs sur la plat

French term for fried eggs.

oeufs à la coque
French term for boiled eggs, peu cuit is soft boiled, mollet is medium, and dur is hard-boiled.

offal
The edible innards of animals including sweetbreads, brains, liver, and tripe. The term commes from "off"
and "fall", referring to the things that fall off when an animal is slaughtered.

Offenbach, Jacques 1819 - 1880

French/German composer. The Tales of Hoffmann is his best known opera.

Ogden, Bradley
American famous chef.

ogen

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Small melon with summer melon with a "netted" green skin and green flesh. When ripe, it has a rich,
heady aroma and will yield slightly when pressed at the stem end. It is grown in Israel and in Hungary.
Also called ha-ogen.

ogo
See sea sprouts.
ogurtsy
Russian pickled cucumbers
Also known as argourcic or argursi.

Oh Henry!™
Milk chocolate and peanut candy bar.

Ohio wines
Ohio was an important wine growing state until prohibition. German settlers cultivated wine grapes on
the bank of the Ohio river, and later large tracts were planted along the shores of Lake Erie around
Sandusky and on islands in Lake Erie.
The state still produces a considerable amount for local consumption and as altar wine for the catholic
church.

Ohio pudding
Sweet potatoes, carrots and brown sugar pudding.

oie
French term for goose.

oignons
French term for onions.

oils, for cooking

Oils are divided animal or vegetable oils. Animal oils include fish oils and oils derived from land animals
and used in the production of margarine and related products.
Vegetable oils come from a wide range of plants and fruits. They are listed under their names. Some
oils are treated to retain their flavor, others are manufactured to be neutral.
Volatile oils evaporate quickly and possess the characteristic flavor of the plant or seed, such as coffee,
citrus fruits and many others.

oiseaux sans tête

French dish of rolled, stuffed meat slices. Literally translated the term means "birds without a head."

ojiya
Japanes noodles. See udon.

Oka
Canadian Trappist cheese, used to be made by the Trappist monks. The monks suspended all
commercial cheese production in 1964 when they had to give up their property.

okolehao
Hawaiian cordial made molasses, rice and the juice of ti roots. The cordial is an ingredient in a number if
Hawaiian cocktails.

619
okra
Shrub bearing small pointed, deeply-ridged pods full of tiny seeds. The surface is sometimes slightly
fuzzy or hairy. It is the fruit of an annual plant in the hibiscus family, native to Africa. Best when picked
young and small as older pods can be tough. Can be eaten raw but are best cooked.
Okra is the primary thickening agent in Cajun gumbo, and okra itself is sometimes refered to as gumbo.
Cooking brings out its glutinous texture, which makes it a good thickener to soups, and overcooking will
make it unpleasantly gluey. It will discolor when cooked in iron pots.
The glutinous texture is not always appreciated. In the Middle East, for example, pods are soaked in
salted lemon juice before deep frying to remove the glutinous texture.
Okra is available dried, frozen and canned.
Also known as bindi, bamya, bamies, quimbombo, gumbo or ladies' fingers.
Hibiscus esculentus.

Okra, Chinese

Large version of common okra. See okra.

Old Bay seasoning™

Spice mixture developed by Gustav Braun, a Baltimore spice dealer, for use with the local crabs. Now
sold in traditional blue and yellow tins by the Baltimore Spice Company.
It is a combination of hot and savory seasonings including celery salt, mustard, pepper, laurel leaves,
cloves, pimento, ginger, mace, cardamon, cassia, and paprika. Also known as crab boil.

Old fashioned cocktail

Cocktail made with Bourbon, and a sugar cube sprinkled with bitters. It is normally garnished with a
maraschino cherry. See there.

Old Heidelberg
American cheese
Also known as Liederkranz.

Old Maids
Unpopped popcorn kernel. Also known as U.P.K's.

Old Telegram
American version of a Chateauneuf-du-Pape wine, Domaine du Vieux Telegraphe. The red American
wine is made by Randall Grahm at Bonny Doon Winery in Santa Cruz, California. Made 100% from the
Rhone wine grape Mourvedre. The intersting label looks like a telegram.

Old Tom Gin

Sweet British gin, also known as Plymouth gin. It is produced in very small quantities.

Old Wives fish

Colloquial name in St. Thomas for triggerfish. The fish is skinned, and the dried skins are used to scrub
pots, hence the name.

oleo
Oil manufactured from animal fats. It is used in the manufacture of margarine.

620
olestra™
Brand name for a calorie-free fat substitute, developed by Proctor & Gamble. The compound passes
through the body without being digested and adds no calories or cholesterol.

olive(s)
The fruit of olive trees used as food and source of oil since antiquity. Olive trees have been cultivated
around the Mediterranean sea for thousands of years. Homer called it “liquid gold”, athletes in ancien
Greece rubbed it ritually all over their bodies. The olive tree was a symbol of abundance, glory and
peace, its leafy branches crowned the victorious in games and in war.
During Roman rules, olive trees had to be planted in the entire Mediterranean basin. In the land of the
Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees.
Cutting down an olive tree was a major offense. Olive oil became a major article of trading, and for
cosmetic use was infused with spices, seeds and flowers.
The olive trees take about ten years to produce fruit, but can live for hundreds of years. The trees require
mild Winters and long, hot summers to produce fruit. A mature tree will produce between 30 to 40 lb
fresh olives each year. The crop is mechanically harvested or hand picked.
Olives are green, purple or black, depending on when they are picked and how they are processed.
They can be salted, pickled, canned and dried. In the US most olives are grown for canning. The canned
black olives popular in the US are harvested green and undergo a lengthy process to make them black
and rather bland tasting.
Pitted olives are those with the pits removed. Green pitted olives are often stuffed with slivers of
pimento, almond or anchovy. This was originally done laboriously by hand. Only in the 1970's was the
process mostly automated.
VARIETIES INCLUDE:
Alfonso - French, large, purple.
Amfissas - Greek. Large, dark purple. Juicy and soft-textured. Sweet olive oil-like taste. They are often
packed in olive oil.
Atalanti - Greek. Also known as Royals or Royal Victorias. Large, round, greenish purple and cracked to
expose the flesh to the curing process. Fleshy texture. Their fruity flavor makes them good in salads.
Calamta - Greek, light brown, large.
Cracked green - Green because they are harvested early in the season. Larger than Nafplion, which are
processed in a similar fashion. They are cracked before being cured to expose their flesh to the curing
process. They are strong tasting.
Domat - French, green.
Gaetea - French, purple.
Ionian green - Greek. An especially mild tasting green olive. Good in marinades.
Kalamata - Greek. Oval, smooth, dark purple. Renowned for their pungent flavor, meatiness and
juiciness. Packed in vinegar brine.
Ligurian - Italian dark olives.
Manzanilla - Spanish, often sold green, with and without pit, sometimes stuffed with pimentos or
almonds. In Spain, Manzanilla olives are sold in different degrees of ripeness and can range in
color from light green to purple.
Nafplion - Greek. Green because they are harvested early in the season. Small and firm with a sweet,
nutty taste. They are usually cracked before they are cured to expose their flesh to the curing process.
Milder tasting than the generically named Cracked greens.
Niçoise - French. Small, dark olives, popular in salads and other dishes, large availability.
Oil-cured. Black, ripe olives preserved in oil.
Royals/Royal Victorias - See Atalanti.
Thasos - Greek. Also known as Throumes. Black, sun-ripened and wrinkled from the drying on salt beds.
Rich, oily, salty, and slightly bitter. Dense, meaty texture.
Olea europaea.

olive oil
Oil extracted from olives since antiquity, probably the oldest source of oil in the world. The oil contains
mono-unsaturated fat, considered healthy and may even reduce blood cholesterol. For this reason and
the demand for olive oil increased dramatically in the US. Olive oil can have a pronounced flavor
depending on grade and quality.

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Quality regulations were formulated in 1986 by the Madrid-based International Olive Oil Council (IOOC),
which was established under the auspices of the United Nations. Member in 1997 are Algeria, Cyprus,
Egypt, the European Economic Community, Israel, Morocco, Tunisia, Turkey and Yugoslavia. The
objectives of the council are marketing, quality control and improving efficient production. The US is not
a member of the council, so its olive oils are not defined by the same standards.
Italy used and exported more olive oil than it was able to produce. It imported olive oil from Spain and
other countries and re-packed it. The new regulations must indicate now the country of origin.
TYPES INCLUDE:
Extra virgin - From the first pressing of the olives. It has a full, fruity flavor and the lowest acidity level.
For extra-virgin oil, the fruit is picked (the finest are hand-picked) before fully mature, and crushed
immediately at temperatures no higher than 75 degrees Fahrenheit. Olives crushed at higher
temperatures will yield more oil, but quality will suffer. The best grades of oil are greenish to green in
color; the lesser grades are yellower. A fine oil should be unctuous but not greasy and have a distinctive,
fruity, flavor.
Young oil might have a slightly bitter taste which will mellow as it ages. Extra-virgin oil accounts for about
5% of American consumption of olive oil. Extra-virgin oil is further graded. Premium extra-virgin olive oil
is grown on small estates at very high altitudes, from 1000 to 2000 feet above sea level, usually on limy
soil in places such as Tuscany and Umbria in central Italy.
Virgin - From the first pressing of the olives. Virgin olive oil has up to 1.5% acidity. Virgin olive oil
accounts for only about 2% of American consumption.
Pure olive oil - Also comes from the first pressing, but has a lighter less fruity taste and higher acidity
level. Pure olive oil has up to 3% acidity and is sometimes called olio di oliva, huile d'olive, or just olive
oil. Pure olive oil accounts for most, about 93% of American consumption.
Olive Pomace Oil is a lower grade oil, made from the pressed olives with the aid of solvents. There
are also lower grades which are not exported to the US, such as, Italy's olio di sansa di oliva rettificato,
which is extracted with solvents from the residue of previously pressed olives.
In addition to quality levels, olive oils are defined by country and place of origin, and vintage. Late-
harvested olive oil from Liguria, Biancardo, is delicate with an almost sweet almond flavor and slightly
milky gold color. Olives left on the trees longer than usual can develop more acidity than is permitted in
oil labeled extra-virgin in Italy; only in years when the oil has less than .5% acidity can it qualify for this
label.
Most imported olive oil comes from Italy and Spain, and some also comes from Greece, Algeria,
Morocco, Tunisia, Turkey, France, Portugal.
Portuguese olive oil, especially that used as a condiment on Brazilian tables tends to be stronger
flavored. Olive oil will deteriorate. The oil will not become harmful, but its fresh fragrance will be lost.
Cold pressed oil is a quality standard, indicating that no heat was used to extract the oil.

Oliver, Château
Well known white wine estate in the Graves region of Bordeaux, France.

Olivet
French cow’s milk cheese made in the town of Olivet in the Department of Loiret. The cheese is made in
three versions, unripened resembling cream cheese, as blue cheese, and as fully ripened cheese.

olla
Spanish term for pot, and by extension for stew.

olla podrida
Spanish medieval peasant dish. A large stew pot would remain on the fire and edible ingredients and
leftovers would be thrown into the pot. From time to time, meals would be taken out but the stew was
never started afresh.
To quote Don Quijote's pal Sancho Pansa in Cervantes' literary work, "with the diversity of things in
those pots I'm sure to come across something that I will like and that is good for me."
The version made by the Sephardic Jews did not include pork and was called adafina. It was a common
Sabbath dish because it cooked itself on this day when observant Jews were not allowed to perform any
labor.

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A modern version of olla podrida became Spain‘s national dish. Today it is a stew made with meats,
vegetables and sausages in many variations.
Literally translated is means "rotten pot".

Olmützer Quargel
Strong smelling cheese, flavored with caraway seeds, similar to Mainzer Hand Käse. The cheese
originated in the formerly Austrian town Olmütz, now in the Czech Republic.

Oloroso
Sweet, dark Sherry wine, one of the two basic types, the other is fino, which is clear, light and dry.
Oloroso Sherry can range from medium sweet to very sweet. It should be served at room temperature.
See sherry.

Olympia oyster
Oyster harvested in the southern Puget Sound of Washington State and the Humboldt Bay of California.
It thrives in cold, salty water. Until recently, it didn't grow large enough to be commercially viable, but
oyster farming technology developd about 1960 has lead to its development. It is still a tiny oyster with a
round and flat shell, but its flavor is robust with a pleasantly metallic aftertaste.
Ostrea lucida.

Omar Khayyám
Egyptian red wine, named for the Persian poet and mathematician. It is said that the name may be the
best thing about it.

omble
French name for lake char.

ombra
Mid-morning or mid-afternoon wine break in Venice, Italy. The term, literally translated "shade", refers to
outside workers retreating from the heat of the sun to drink a glass of wine in the shade. Ombras are
often taken in the local pubs, called bacari.

omelet or omelette
Egg dish, beaten and cooked quickly in a frying pan or on a griddle over high heat. Omelettes appear in
many cultures and in many shapes.
The French omelette is rolled and folded into a pointed roll, or made flat. The center of a perfect
omelette should be creamy, not over-cooked. In French cuisine, omelettes are considered luncheon
dishes. They can be filled with many ingredients, such as cured meats, mushrooms, vegetables, herbs
and cheeses. They can also be filled with jam or preserves.
Spanish omelet is called tortilla. Italian omelet is a frittata. Both are usually served flat, not rolled.

Omelette soufflé
French dessert consisting of stiffly whipped egg whites, flavored with sugar and various flavors, then
blended with egg yolks and a tiny amount of flour or starch; dressed on a platter and baked quickly.
Omelette soufflè must be served immediately.

Omelette surprise
French name for Baked Alaska.

omnibibulous
Amusing term, referring to a person who drinks every type of beverage, coined by H.L. Mencken who
himself was fond of drinking just about everything.

omnibus
French term for apprentice waiter or food runner.

on the rocks

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Bar term for drinks served over ice cubes.

onctueux
French wine term for full bodied wines, high in natural glycerin.

Ondenc
French white wine grape, used as ingredient in sparkling wines.

one-hands
Barbados sandwich consisting of a soft bun with a fried fillet of flying fish. Popular at rum bars.

one-egg cake
Simple early American cake, consitsing usually of two layers, with jam spread between them.

One hundred Unities

Chinese spice, dried white petals of a lily plant with little flavor.
Known in Chinese as bok hop/bai ho.

one thousand year egg

Chinese egg preparation, raw eggs, often duck eggs, cured with lime, salt, ashes, tea and other
ingredients for about 100 days. They will become hard, translucent and bluish green.

One yard of flannel.

English ale drink, sometimes served warm.

onion(s)
One of the oldest vegetables known to man. Onions are in the lily family. Onions can be divided into
two distinct types, fresh and storage, both of which are available in yellow, white and red.
Fresh onions are sweet onions, grown in Winter and harvested in Spring and Summer. Their flavor is
generally sweet and mild, with a high sugar and water content. Their skins are thin and dry. However,
they are not as hardy and are more easily damaged than storage onions. Grown mostly in Texas,
California, Georgia and Washington State.
Sweet onions are low in the sulphur-containing compounds, such as pyruvate, that make ordinary onions
pungent and irritating to the eyes.
Most sweet onions except Walla Walla, come from two yellow varieties, the granex and the grano.
BASIC VARIETIES.
Bermuda - early variety appearing on the market from March to June. There are white, yellow and red
varieties.
Boiling onions - refer to size and should be no more than one inch in diameter.
Spanish, - an early variety, sweet and mild. They can be red or white.
Storage onions - classified as globe onions, are available from August through March, and have a dry
skin and a low moisture and low sugar content, making them more durable to a longer shelf life. They
have a richer, more robust flavor. Good in soups, stews, sauces, and sauteed. Storage onions should be
kept in a dry, well-ventilated place.
Vidalia - prized yellow high yield variety granex hybrid grown in a delineated 19 county area of southeast
Georgia. Developed by Dr. Henry A. Jones in the early 1940's, and originally called the F1 Hybrid Yellow
Granex. Though large in size, they are mild and sweet tasting and have a natural sugar content of
12.5%.
Walla Walla Sweets - cultivated in Washington State, similar to Vidalia. Round, golden.
Onions are available fresh and canned, dehydrated, as powder and frozen. Many popular onion
preparations, such as breaded rings, chopped and sliced onions are available frozen to the food service
industry.
Other members of the onion family are garlic, leeks, scallions, shallots. See under their listings.
Oignons in French, Zwiebel in German, cipolla in Italian, cebolla in Spanish.
Allium cepa.

onion rolls

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White wheat rolls sprinkled with dehydrated onions before baking. The are popular in Detroit and New
York City.

onion skin
Thin, strong, translucent paper, once made from onion skins.

onion soup
Hearty soup made with sauteed onions and beef broth, seasoned with time and occasionally with apple
brandy. The soup is often served "gratinèe", meaning it has been put in an oven-proof serving dish and
baked in the oven. The proper way to make the soup is to put first one or two pieces of toasted french
bread slices in the dish, and then ladle the boiling hot soup in top. The bread will float to the top.
Then cheese, normally a mixture of Parmesan and Swiss cheese is sprinkled on top. The soup is baked
in a water bath in a hot oven until brown on top. Some restaurants put the soup under a broiler to brown,
but the strong heat makes the cheese stringy. Onion soup has lost on popularity in the US, partly on
account of dietary concerns.

ono
Hawaiian fish with moderate fat content
Also known as wahoo.

Oolong tea
Chinese partially fermented tea, often perfumed with Jasmin flowers.

opah
Ocean food fish, beautifully colored.
Also known as Kingfish, Sunfish and Moonfish. Lampris regius.

open-faced
Term referring to a sandwich made without a second slice bread on top.

opera
FOOD NAMED AFTER OPERAS OR OPERA PERSONALITIES:
Chicken Tetrazzini - famous soprano
Eggs Sardou - the playwright who wrote "Tosca"
Melba toast - Nelly Melba, famous soprano, also Peach Melba.
Spaghetti Caruso - Tenor Enrico Caruso.
Tournedos Belle Hélène - operetta by Offenbach
Tournedos Rossini - composer

Oporto
Portuguese city on the Douro river, the major shipping port for Port wine. Portuguese law stipulates that
port wine must be shipped from Oporto or from Vila Nova de Gaia, across the river, where the major port
wine firms are located.
The English name is Porto.

opossum
Nocturnal animal, once an important food source for settlers and Indians, but seldom eaten today. It
supposedly tastes like a young pig.

Oppenheim
important wine producing town in Rheinhessen, Germany.

Opthalmo
Cyprus red wine grape variety.

Optima
German white wine grape.

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Opus One
Bordeaux-style wine made in the Napa Valley, California. It begun as a joint venture between California's
Robert Mondavi and France's Baron Philippe de Rothschild of the prestigious Château Mouton
Rothschild.
The first vintage of Opus One was 1979 and was made at the Mondavi winery. In July, 1989, ground was
broken for an independent Opus One winery.
The wine is a Bordeaux blend of Cabernet Sauvignon, Cabernet Franc and Merlot.

orach
Green plant related to spinach, very early growing. There are two varieties, red and green and they can
be used as vegetable and also in salads.
The plant can grow up to five feet tall, and can be harvested all summer long. The seed head should be
clipped.
Also known as mountain spinach.
Atriplex hortensis.

orange
The sweet orange, probably native to China, grows on evergreen trees, in some varieties flowers and
fruits growing at the same time. Orange trees are affected by frost but usually re-generate quickly.
Oranges can be classified.
THREE BASIC VARIETIES:
Thick-skinned - generally eating oranges. Varieties include Naval, which is large seedless and easy to
peel.
Thin-skinned - generally good for juicing. Skin not usually easy to peel. Varieties include Blood orange
and Valencia.
Bitter - used in cooking, marmalade and in cordials. Varieties include Bigarade and Seville.
Florida is the major producer of juice oranges, while California is the major producer of table oranges.
Oranges may go through a process of re-greening, a natural coloring process. Fruits picked yellow or
orange can turn green again after ripening if it is exposed to a lot of sun.
Orange juice is the most popular breakfast juice in the US. It is available pasteurized ready for
consumption or concentrated. In some cases the ready to drink orange juice is made from concentrate,
some of which might be imported. The first orange juice concentrate was produced in Florida in the
1940's.
The major orange varieties are listed under their names.
Orange in French, Orangen in German, arancia in Italian, naranja in Spanish,

orange blossom
Cocktail made with orange juice, orange flower water and gin. It was popular during prohibition.
See Neroli.

orange blossom honey

Light, delicate citrus tasting honey, much is produced in Spain, Israel and California.

orange extract
Volatile oil made from orange rinds. It is used in baking.

Orange Flesh Honeydew

Melon with creamy white skin and orange flesh.

orange flowers
The fragrant flowers are used in jams, beverages, sherbet and liqueur. Orange flower water was popular
in Victorian times in England and is mentioned by Charles Dickens in Great Expectations.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Orange Julius

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Fruit drink chain, and proprietary drink by the same name, which began with one store in Los Angeles in
1926. The "menu" was limited to fruit drinks, with the specialty being the secret recipe frothy orange juice
and egg drink which gave the chain its name. The company, still based in Santa Monica, California, has
over 750 outlets world-wide, and has expanded into fast food items, such as fruit salads, hot dogs, turkey
dogs, nachos, french fries, and muffins.

orange-flavored liqueurs
Most are based on the bitter bergamot orange and contain the aromatic oils in the peel.
THE MOST IMPORTANT ARE:
Cointreau, France
Curaçao from the island of the same name, or from Holland
Grand Marnier, France
Napoleon liqueur, France and Belgium
Southern Comfort, US
Triple Sec, France.

orange flower water

Essence used to flavor cakes and creams made from distilled orange flowers.

orange pekoe
Tea term referring to the size and age of the tea leaves, which greatly affects the flavor and quality of the
tea. Orange relates neither to color, fruit, taste, or blossom. The term is thought to have been named
after the Dutch House of Orange in an attempt at indicating quality.
The first or newest leaf that has opened is called pekoe. The slightly larger, older, and coarser leaf is the
orange pekoe. The larger and older the leaf, the harsher the flavor. See tea.

orange roughy
Ocean food fish harvested in the Pacific region around New Zealand and Australia.

orangeade
French term for a cold beverage flavored with orange juice, sometimes carbonated.

Orangeat
German word for candied orange peel, used in baking.

orangelettes
Dried unripe, small oranges.

orangequat
Hybrid fruit, a cross between kumquat and orange. See there.

Orbiere
Belgian specialty beer made with 6 kinds of malt and 3 kinds of yeast.

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orchid
Orchids used in gastronomy include the small Wanada orchids which are used to decorate tropical
drinks, and are also sprinkled on salads.
Vanilla is derived from a plant of the orchid family.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Order of Good Cheer/Order of Good Time

Dining group initiated by Samuel de Champlain in 1604 at the French colony Port Royal in Nova Scotia.
It was perhaps the first dining society in the new world. The society was a diversion in the harsh
Canadian winters.
Each night of the winter, a different colonist’s family provided the meal for the entire settlement. There
was much ceremony, showing off, and competition.

ordinary
Seventeenth century term for a tavern or inn.

orecchiette
Italian pasta in the shape of little ears.

oregano

Picture courtesy of Melissa's Inc. (800) 588 1281

Tender perennial herb with many culinary uses, the blossoms are also edible. Also called sweet
marjoram.
Origanum vulgarities.
Greek oregano has more pungent flavor is than common oregano.
Also known as wild marjoram, origano, organy.
Origanum heracleoticum.

Oregon wine
The now thriving Oregon wine industry was begun in the Willamette Valley in the late 60's by David Lett.
Oregon is renowned for being able to cultivate Pinot Noir grapes. Even the French, short on vineyard
space in their own Pinot Noir regions have bought land and wineries in Oregon. Chardonnay is also
widely cultivated. One large winery is Chateau St. Michelle in the Columbia Valley. Other wineries are
Adelsheim, Eyrie Vineyards, Knudsen Erath, Ponzi Vineyards, Rex Hill and Sokol Blosser.

Oreo
Brand name for America's best selling cookie. Made by Nabisco brands since 1911. Over 6 billion are
sold a year and it is estimated that Oreos comprise about 10% of the packaged cookie sales.
It is a pair of chocolate cookies sandwiching a sweet white sugar icing. The design on the cookies is
stamped out by rollers as the cookie comes down the assembly line. The pattern is a series of four-leaf
clovers around the word OREO, which is set inside the Nabisco trademark oval shape.
Oreo cookies are popular in other countries as well and plants produce them in Venezuela and Ecuador.
A cookie resembling Oreo is Hydrox, made by Sunshine Biscuits.

organic
The term refers to traditional farming methods without synthetic fertilizers and chemicals such as
pesticides, herbicides, and fungicides. Organic produce amounts to a small percentage all US produce.
Organic produce got a boost in 1988/9 when problems of food safety were in the news. Most
supermarkets have an organic produce section.
There is no Federal law governing what may be termed "organic" and few states have laws. As a result,
there is little surveillance of claims that a food is organic. The issue is being addressed on various
levels. Some states require growers or packers to meet certain standards before fresh produce or a

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finished product can be labeled 'organic', but the requirements vary. A product that is truly organic usually
has a label indicating that a state or national organization has certified that it meets specific standards.

organic wines
The term has no clear definition, but it generally refers to wines made by organic farming methods and
no added chemicals in vinification.
There is a California Wine Alliance in San Francisco. Fetzer Winery in Mendocino County, California
actively supports the organic wine movement.

orgeat
Almond syrup, originally made with barley. Pulverized almonds are blended with sugar and a solution of
orange flowers. The strained liquid is used to flavor beverages.

Oriental apple pear

See Asian pear.

Originalabfüllung
Old German wine term for estate bottled. It was replaced by Erzeugerabfüllung.

Orkney
Scottish semi - hard cow’s milk cheese.

Orlando
Variety of tangelo, named for Orlando, Florida where it was developed. The orlando has a skin which
clings tightly to the fruit. A tangelo is a cross between a grapefruit and an orange.

Orly
Town outside Paris and of culinary fame for items dipped in batter, deep fried and served with tomato
sauce.
It is much better known as one of the two airports in Paris.

Orlow
Russian aristocratic family. The name appears on menus for a roasted veal saddle, filled with foie gras
and onion puree.
Aslo spelled Orloff.

ormer
Large mollusc resembling abalone harvested in the English Channel.
Haliotis tuberculata.

orris
Extract used as commercial baking ingredient. It is made from the orris root.
Iris germanica.

Orsières
Cheese made in Switzerland with firm, spicy paste, used for raclette.

ortalan
Bit-size song birds, protected in the US, but caught in nets during migration in Italy and France. The
birds are roasted whole and considered a delicacy. They were illegally served 1998 at a dinner in a New
York City restaurant. The event became a news story.

ortanique
Large Jamaican variety of mandarin orange.

Ortega
German white wine grape.

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ortica
Italian term for nettles. See there.

orujo
Spanish unaged brandy made in Galicia. It is used to make a potent drink called queimada, meaning
burnt.

Orvieto
Italian wine from the region of Umbria, in the center of Italy. The wine dates from the 13th century. Artists
of that time were often paid in wine. Historically, the wine was sweet, but now most of it is dry. The wine
is crisp and delicate.
The town is situated on a hillside, making it a strategically good spot for defense. Formerly on Orvieto's
site was one of the 12 towns of the Etruscan League.

Orville Redenbacher
Popcorn brand name.

oryza sativa
Botanical name for the variety of rice used in most Chinese restaurants in the US. The white kernels
cook to a fluffy consistency.

oryzivorous
Rice eating.

orzo
Greek grain shaped pasta.
Also known as minestra.

Oscar Tschirky
Swiss born Oscar was working at the famous Delmonico Restaurant in Manhattan when ground was
broken in 1891 at Fifth Avenue and 34th Street for the Waldorf Hotel. He applied for a position
immediately, and was hired as Maître d’hôtel, based on the excellent recommendations from the
distinguished clientele he served at Delmonico’s.
Oscar remained with the hotel from March 1893 until it was demolished in 1929, and took part in
planning of the new The Waldorf-Astoria Hotel on Park Avenue, which opened in 1931. Oscar retired in
the early 1940's. He published a cook book in 1896.
Oscar was in charge of the food and beverage department. He is credited with creating the Waldorf
Salad, Oscar’s Chocolate Marble Cake, and Oscar’s Planked Chopped Steak.
Oscars country estate in New Paltz, New York, is now owned by the Culinarian Home Foundation.

Oschtjepek
Plastic cured cheese made from ewe’s milk in Slovakia. It resembles Caciocavallo.

osechi ryori
Japanese boxed assortment of traditional holiday foods.

oseille
French term for sorrel. See there.

osetra
Sturgeon, smaller than the beluga sturgeon, which is the largest. The caviar is called osetra caviar.
Also known as osetrova.

oshaku
The art of pouring drinks by the geishas in Japan.

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Ossetin
Cheese made in the Caucasus mountains form ewe’s or cow’s milk. The cheese is also called Kasach or
Tuschinsk.

osso buco
Italian specialty. Braised veal shanks, cut horizontally into two inch lengths to expose the marrow,
braised to melting tenderness with diced vegetables, tomatoes, white wine and grated lemon peel.
There are regional variations. In Milan, the dish is garnished with grated lemon rind, garlic and parsley,
and is often served with risotto.

ostrich
Ostrich meat has become a low cholesterol alternative for other meats because it is extremely low in fat.
Most meat is concentrated in the thighs and legs, the breast muscle is rather small. The meat is dry and
dark, and not as tender as poultry meat. It is best to cooked medium rare.
The eggs are edible and considered a delicacy. An average egg weighs about 3 lb and up to 15 eggs are
laid in one clutch. Eggs can be prepared scrambled or as omelette.
Raising ostriches became a fad, but the market for ostrich meat is not yet developed.

ostriches' brains
Absurd item purported to have been served at ancient Roman orgies.

ostrich fern
Edible fern, called fiddle heads.

Oswego tea
Herb, native to North America and used as tea.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.
Monarda didyma.

Otaheite apple
Tropical egg shaped fruit with orange color, originally from Polynesia. The flesh is slightly acidic and
juicy, resembling pineapple.
Also known as Malay apple.
Spondis cytherea.

oursin
French term for sea urchin.

Ouzo
Greek popular, strong licorice flavored brandy.

Ovcji Sir
Ewe’s milk cheese made in the Slovanian Alps.

ovo-lacto vegetarians
People whose diet consists of eggs, dairy products and vegetables.

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ovos moles
Portuguese egg yolk confection from the town of Aveir served in a tiny pot. Literally translated soft eggs.

Owen, Jeanne
Author of the innovative "A Wine Lover's Cookbook", published around 1940.

Oxalidaceae
Botanical family which includes carambola, spinach, Swiss chard, rhubarb and nettles. They all contain
oxalic acid.

Oxford John
Mutton stew, popular in Vrginia during colonial times.

oxidized
Wine term for wine exposed to air that has lost freshness and turned dark.

oxtail
Flavorful but obviously bony part, which is praised by chefs for soups and stews. Oxtails contain much
gelatin, which gives flavor and substance to braised dishes.
Due to streamlining efforts of the meat industry and sanitary concerns, oxtails are not longer sold in
some European countries.
Queue de boeuf in French, Ochsenschlepp in German, rabo de torro in Spanish.

oxtail soup
Oxtails make excellent soup, and both a clear version and a thickened version was found on menus of
fine restaurants. The soup was often flavored with a small amount of Amontillado sherry wine.

oxtail stew
Brown very flavorful stew. Oxtail contain much gelatine, which gives flavor and body to stew. It is
important that the oxtail sections are cut with a knife at their joints, and not chopped, because chopping
might leave small slivers of bones in the stew.

oyster
Edible bivalve mollusk, harvested and farmed since ancient times. Commercial farming methods vary.
One method sets young oysters, called seed, on shells laid out on trays; the advantage of this method is
that the oysters can be harvested with racks. Another method is to attach the "seeds" to stakes anchored
to the bottom of the bay. Another is the hanging method in which the oysters are suspended on wires
hung from racks. Hanging techniques were, in fact, used by the ancient Romans, but the modern
equivalent was developed by the Japanese in 1923, and first used in California in about 1960. This
method is space economical and has advantages of keeping the oysters off the muddy bottoms as well
as away from bottom predators such as the crab, stingray, and starfish.
Oysters filter about 100 gallons of water a day so their taste, texture, and nutrients are always affected
very much by the waters which they come from.
An oyster's size is usually related to its age, with the exception of Olympias which never grow to be very
big. Oysters are flushed with grit in tanks of clean salt water.
Fresh oysters are always tightly closed and filled with water, and they won't sound hollow when knocked
together. Fresh oysters should sparkle and have a crisp oceanic flavor. A bad oyster once open will have
an off-aroma and appear dry and swollen. Oysters should always be freshly shucked as they start to
deteriorate as soon as the muscle is cut. After a few minutes, they will start to taste flat.
The tradition of serving oysters with a pungent condiment dates to the days before refrigeration and was
done to mask the taste of those that weren't fully fresh. Shucked oysters are sold commercially and are
often used in restaurants in oyster dishes, such as fried oysters. They are sold by the gallon, in their own
juices, and stay fresh under refrigeration for a number of days.
Opening oysters requires skills, and for this reason some restaurants open oysters ahead of time
because they do not have the skilled personnel in the kitchen. Mechanical oyster opening devises have
been invented, but human skills beat most machines. To open oysters, place the rounder shell on the
bottom so the water stays in. Hold firmly in a towel in the palm of one hand, with the hinge part toward

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the palm, and start cutting by keeping the blade of the knife as close as possible to the top shell. Run the
blade around till you have severed the muscle that holds the shell halves together. Note the location of
the muscle as all oysters are the same.
Oysters are especially popular in the state of Washington around Seattle, where many are harvested,
including Hama Hama, Olympia, Penncove Select, Quilcene Bay, Shoalwater Bay, Westcott Bay. The
oyster industry in the northwest owes a lot to the Frenchmen who sought fast wealth in the California
Gold Rush, and though mostly disappointed in that pursuit stayed on, eventually emigrating north.
In general, in the US, Pacific coast oysters tend to taste brinier than those from the East Coast.
Fresh oysters, served at oyster bars are popular in Louisiana where Bastian Bay, Bayou Cook, Bayou La
Batre, and Rocky Point are some of the popular varieties. The oysters are also served fried in lard with a
dusting of corn flour, or cooked as Oysters Bienville or Oysters Rockefeller. See there.
Oyster lovers, like wine lovers, have their own vocabulary for describing their treats.
Most oysters, especially US Pacific coast oysters, are named for the place from which they are
harvested.
VARIETIES INCLUDE:
Apalachicola - Florida. Medium size oyster with a greenish round and large cupped but pointed shell from
the bay of the same name off the Florida panhandle. Its flesh is firm with a mild, slightly sweet flavor.
Bastian Bay, Bayou Cook and Bayou La Batr - Louisiana.
Belon - European oyster. Small and flavorful oyster, easy to identify by its round flat shell. Of the
European Flat species, it is native to the Belon River estuary off the coast of Brittany in France, but now
farmed on both coasts of the US. Those from New England (especially found off the coast of Maine) are
larger and stronger in flavor than those from California. It has a distinctive metallic flavor. Technically,
only those from Brittany should be called Belons.
Blue Point - Originally from Blue Point, on the South shore of Long Island. This oyster is no longer
harvested but the name is used generically to refer to any mild tasting Atlantic Ocean oyster.
Bluff oysters - tiny (1½ in.) oysters from New Zealand's South Island.
Bristol - small to medium size oyster with a round shell and small cup, found off the coast of South
Bristol, Maine. Its plump flesh has a gamey, salty flavor. Bristol oysters are also harvested ibn England.
Caraquet - large oblong oyster with a smooth brown shell, plump, firm flesh and briny taste from New
Brunswick.
Chesapeake Bay -Maryland and Virginia oyster harvested in the bay by the same name. It is small to
medium in size with a flat, with a round, small-cupped shell. It has a mildly sweet flavor.
Chincoteague - found off the coast of Maryland and Virginia in the Chincoteague Bay. Small to medium
in size, with a flat round shell. Its slightly sweet taste has a distinctive aftertaste.
Cotuit - from the Cotuit Harbor off the coast of Cape Cod, Massachusetts. Medium to large in size with a
plump body and salty flavor.
European Flat - Species of oyster including Belons and similar oysters from other areas.
Golden Mantle - Vancouver, British Columbia oysters. Their small, fragile shells are gold in color with a
fluted, white ridge. They have delicate sweet flavor, reminiscent of watermelon and a clean aftertaste.
Hama Hama/Hamma Hamma - mild tasting Washington State oyster from the Puget Sound.
Hog Island Sweetwater - found in the Tomales Bay north of of San Francisco. Small to medium in size,
with a fluted, deep-cupped shell. Its plump flesh has a creamy texture and smoky sweet flavor.
Kent Island - found off Kent Island in the Chesapeake Bay. Medium in size with an oval shell, plump
body and clean flavor.
Kumamoto - Pacific oysters introduced from Asia around the turn of the twentieth-century. Harvested off
the coast of Washington state and in the Tomales and Humboldt Bays - Northern California. They have a
creamy plump flesh with a mild fruity flavor.
Lasqueti Island oysters/Lasqueti Golden - British Columbia oysters.
Little Skookum Flats - Pacific coast oyster.
Louisiana Gulf - found in the bayous of the Mississippi Delta. It has a thick shell, a soft fleshy texture,
and a slightly salty, slightly metallic flavor.
Malpeque - Prince Edward Island, Canada oyster. This oyster has an oblong, pointed shell and a clean
aftertaste and firm, juicy texture. It has a slightly bitter, lettuce-like flavor.
Minterbrook - found in Minter Creek which empties into Puget Sound near Tacoma, Washington. It has a
large shell with a sweet, melon-like flavor.
Olympia oyster, astray lucida - thumb-sized oyster, found in the southern Puget Sound of Washington
state and the Humboldt Bay of California. This is the smallest North American oyster, and has a tiny

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round, flat shell. It thrives in cold, salty water. Until recently, it didn't grow large enough to be
commercially viable, but oyster farming technology since about 1960 has lead to its development. Its tiny
shell is round and flat, but its flavor is robust with a pleasantly coppery aftertaste. They remain small
even after four years.
Pacific Jumbo - found in Fanny Bay off the east coast of Vancouver Island. It is a large ouster, four to
five inch oblong, with a gray shell, ridged and rough. It is usually cut into pieces for eating. It has a mild
flavor and firm texture.
Pacific oyster - generic name for many oysters, most of them originally from Japan.
Penncove Select - Washington State oyster from the Puget Sound. Mild tasting.
Pine Island - plump, meaty oysters named for a strip of land in Bayville, Long Island, which was once an
island.
Portuguese/Portuguese - harvested off the coast of Vancouver, British Columbia. Its size ranges from
small to large, with a ruffled green shell with a rounded top. Its deeply cupped shell holds a plump juicy
oyster with a clean ocean flavor. Despite its name it is not the true Portuguese species. The European
Portuguese oyster came from Asia on the hulls of ships.
Preston Point - from Tomales Bay, California. Small to medium in size, it has a tiger-striped shell. Its
creamy flesh has a melony aftertaste.
Prince Edward Island - Canadian oyster, coppery ocean taste.
Quilcene - found in the Quilcene Bay in the Puget Sound off the coast of Washington state. It has a crisp,
cucumber-like, briny taste and a strong aftertaste.
Rhode Island Select - from the coast off southeastern Rhode Island. It has meaty flesh with a crisp flavor.
Rock Oysters - also known as Sydney Rock oysters, are small with a thin frilled shell. Full flavor and
buttery consistency.
Rock Point - found in the Dabob Bay in the Puget Sound near Seattle, Washington. Small in size with a
fruity, yet mildly salty tasting with a mildly coppery aftertaste.
Rocky Point - Louisiana oyster.
Shoalwater Bay - briny, flavorful oyster from Washington State's the Puget Sound.
Sydney Rock - see Rock Oysters.
Tomales Bay - found in the Tomales Bay off the Coast of California. Medium in size with a black ruffled
shell which holds firm, plump flesh. It has a fresh, crisp, briny flavor.
Wellfleet - harvested off the coast of Wellfleet in Cape Cod, Massachusetts. Its oval shell is small to
medium in size. Its flavor is clean and mildly salty.
Westcott Bay Petite - found in the Westcott and Tiger Bays off the San Juan Islands in the Puget Sound
in northwest Washington state. Its medium-size, deeply cupped shell is pinkish-white in color. Its salty
flavor may have a coppery aftertaste.
Westcott Flats - found in the Westcott Bay off the San Juan Islands in the Puget Sound in northwest
Washington state. Intense briny taste.
Willapa Bay - found in the Willapa Bay off the southwest coast of Washington state. Medium in size. Its
multi-hued shell has a deep cup which holds a plump oyster with a clean taste, slightly salty and slightly
sweet.
Whitstable - English oyster.
Yaquina Bay - harvested in the Yaquina Bay off the coast of Oregon. Medium in size with an oblong,
craggy, chalk-white shell. It has a firm, but creamy texture and a mild flavor.
COMMERCIAL COMMON AND SCIENTIFIC NAMES, EXCLUDING LOCATION NAMES:
Crassostrea virginica - Eastern oyster - American oyster -cove oyster
Crassostrea gigas - Pacific oyster - Japanese oyster
Ostrea lucida/ostreola conchaphila - Olympia oyster - native oyster - Western oyster
Ostrea edulis - edible oyster - flat oyster - Belon
Crassostrea rivularis - Suminoe oyster
Ostrea chilensis - Chilean oyster - chiloe
Classic wine accompaniments to oysters are Chablis, Sauvignon Blanc, Semillon, Muscadet, Dry
Riesling and Dry Champagne. Beer is also good.
Huitres in French, Auster in German, ostrica in Italian, ostra in Spanish.

oyster bar

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Restaurant or area of a restaurant where freshly opened oysters are served raw on the half-shell or as
oyster stew. Customers stand up or sit on bar stools. Often, especially in the northern US, fresh clams
and chowders are also served. Beer is the most common beverage.
A famous oyster bar is located in The Plaza hotel in New York City and in the Grand Central Station in
New York City. There are also famous oyster bars in Boston.

oyster bath
Oyster purification plant to clean oyster. The method consists of placing washed oysters in tanks filled
with filtered and circulating sterile sea water. The oyster filter the water and clean themselves.

Oyster Bay
Town on the North shore of Long Island where oysters used to be plentiful, though they have not been
harvested in the wild there since 1930. The area is now an elegant residential place.

Oysters Bienville
Specialty of New Orleans. Oysters baked on the half shell, topped with minced shrimp, crab meat,
cheese and bread crumbs.
An other version consists of green peppers, onions, cheese, cream sauce and bread crumbs. The dish
originated at the restaurant Antoine's in New Orleans.

oyster crabs
Crabs living in the gills of oysters. Oyster crabs were commercially available and are served dusted with
flour and fried.
Pinnotheres ostreum.

oyster crackers
Small, hexagonal crackers, usually served with seafood chowder.

Oysters Kirkpatrick
Baked oysters covered with a sauce consisting of ketchup, chili sauce, chopped green peppers and
parsley, and topped with crisp bacon. The dish originated at the Palace Hotel in San Francisco, and is
named after Colonel John C. Kirkpatrick.

oyster loaf
New Orleans and southern Louisiana specialty. It consists of fried oysters on a hero roll with lettuce,
tomatoes and Mayonnaise.

oysters médiatrice
A specialty of New Orleans. The word médiatrice is French for "peacemaker". Supposedly, this dish is so
good that it will soothe someone who is angry. Oysters are deep-fried in a seasoned batter and served
with tartar sauce on a French bread roll.

oyster mushroom
Edible mushroom cultivated on logs, resembling oyster shells, and smelling faintly like oysters. Available
commercially and at supermarkets.

oyster park
Pond for cultivating oysters.

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oyster plant
Root vegetable, another name for salsify so named because the flavor of salsify is said to resemble
that of oysters.
See salsify.

oyster, poultry
Two oyster shaped pieces of meat located inside the back of the carcass.

Oyster Rockefeller
Oysters baked on a bed of chopped spinach and watercress, cooked and seasoned with shallots, garlic
and a liquorice or anise liqueur. The dish originated at Antoine's Restaurant in New Orleans around
1840. The original recipe calls for scallions and many herbs. The 1896 Waldorf-Astoria cookbook does
not mention Oysters Rockefeller and neither does the 1893 Delmonico cookbook.

oyster sauce
Chinese/Cantonese staple seasoning sauce, available bottled.

oyster stew
Old fashioned, but once popular dish basically made with light cream and oyster juices brought to a boil,
celery salt was added, and shucked oysters were heated in the liquid until the oysters became stiff
without boiling. Celery salt and paprika was the seasoning. Oyster crackers were normally served on
the side.
The dish was so popular that oyster bars had little steam kettles, enough for one or two portions mounted
in view of the customers.

Ozark Gold
Apple variety.

pa amb tomaquet
Spanish/Catalan thick slice of crunchy bread, lightly toasted, covered with tomatoes, rubbed with olive oil
and garlic, and topped with the local anchovies.

páo
Portuguese term for bread. Traditional Portuguese bread has a crisp, hard crust and dense, chewy
interior, from being baked with intense heat in a stone or brick oven.
Bread is served at most Portuguese meals.
The dictator Salazar kept bread prices the same for 30 years. As a result, bakers had to compensate for
the cost of producing the bread by making the dough lighter and using additives. In recent years,
however, there has been a return to the traditional style.
The Portuguese also make a soup from stale bread, called acorda.

páo caseiro
Portuguese traditional bread with a dense crust and a moist, chewy interior.

páo de Mafra
Portuguese classic country bread from the Mafra region, north of Lisbon. It has a dense crust and a
moist, chewy interior.

páo de trigo
Generic term for Portuguese wheat bread, especially from the southern province Alentejo.

páo-de-ló
Portuguese spongecake made from egg yolks. A specialty of the town of Ovar. It is used as a base for
many other cakes.

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paan
Indian aromatic blend of spices and condiments, chewed with betel leaves. Its components turn the
chewers lips and teeth crimson. The mixture differs slightly from region to region, and the city of Benares
is purported to have one of the best blends of paan. See betel.
Paan-daan is the special container to hold all ingredients.

pacha
Jewish dish of jellied calf's feet seasoned with garlic.

Pacific crab
Another name for Dungeness crab. See there.

Pacific Islands beverages

On the Micronesian island of Ponape sakau is made from the pounded roots of a pepper plant. See
sakau.
On the Fiji Islands, the yaqona root is pounded in a mortar and mixed with water to make a mildly
narcotic drink called kava. See there. Often consumed with great ritual and a popular tourist attraction.

Pacific Jumbo
Oyster harvested in Fanny Bay off the east coast of Vancouver Island, and also in Oregon and
Washington State. It has a mild flavor and firm texture.
The oysters are four to five inch oblong, and the gray shell is ridged and rough. Large oysters are known
as knife and fork oysters.

Pacific North West

See Oregon wines, Washington State food.

Pacific oyster
Originally a Japanese oyster variety, now farmed at the Pacific Coast of the US.
Crassostrea gigas.

Pacific Sanddab
Flounder harvested from Alaska to Southern California.

pack
Distilled beverage made from molasses in Louisiana in the 19th century. It was basically a type of rum.

package stores
Stores selling alcoholic beverages in packages, rather than by the drink. Liquor laws vary from state to
state. In some states, package stores sell all kinds of alcoholic beverages, in other states they are not
allowed to sell beer. In some states they can sell groceries and even beverage related items such as
glasses and other paraphernalia.

pacolilla
Another name for Indian pickle or India relish.
. Also known as piccalilli or piccalillo. See there.

Padang
Spicy style of Indonesian cooking. Padang cooking takes its name from the port on the west coast of
Sumatra. See Indonesia food.

paddlefish
American sturgeon, also known as the spoonbill sturgeon because it has a spoon like upper jaw about
one third the length of its body. Most of the American caviar comes from this fish. It is a large fish and
can weight 60 lb. to 100 lb. Harvested in the Tennessee River and other tributaries of the Mississippi
River.
Polyodon spathula.

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paddy
Term for rice before it has been husked. The word is from Malay padi.

paddy
Rice field.

paddy straw mushrooms

Cultivated Chinese mushrooms grown on wet rice straw, especially in the region of Canton. They are
available fresh or dried, and are used in many Chinese dishes. Volvariella volvacea.

padrushka
Another name for parsley root.

paella
Spanish rice dish flavored with saffron and containing seafood, poultry and often sausages.
Paella is baked in an open black iron pan also called paella. See Spain food.

paglia e fieno
Italian pasta dish consisting of thin strips of white pasta and green pasta, mixed with peas, prosciutto,
butter and Parmesan. Literally translated straw and hay.

Paglia
Blue veined cheese made in Ticino, the Italian area of Switzerland.

Paglietta
Italian soft-ripening cheese. It resembles a small, flat Brie. It has a thin edible white rind, and a rich
straw-colored interior. Its soft texture becomes softer as it ripens. Its flavor is pungent and becomes more
intense as the cheese ages. It is good eaten plain with bread and wine.

Pago
Cheese made from ewe’s milk on the island of Pag, also called Pago, in the Adriatic Sea.

paico sour
Ecuadorian alcoholic drink.

pail fed
Term for calves fed with milk.

paillard/paillarde
Thin, pounded slice of meat, most commonly beef or veal cooked quickly, usually over a grill. The term
is also correct for slices of fish or flattened chicken breast. The term is attributed to the 19th century
Paris restaurateur Paillard.

paille
French term for straw. It is used in connection with wine when the grapes are dried on straw mats to
reduce the moisture and make them sweeter.
Pommes paille is the French term for deep fried thin potato sticks.

pain
French term for bread.

pain d'amandes
Cookie, a hard almond cookie. A specialty of the Belgium Brabant region.

pain d'epices
French name for spice bread, gingerbread.

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pain perdu
French term for French toast. See there.

pair of overalls.
Western term for two drinks served at once.

pak choy/pak choi

Variant spellings of bok choy. See there.

pak
The daily staple of the Dolpo people in the mountain valleys in western and central Nepal. It is a pasty
mixture of yak butter, powdered cheese, roasted barley flour known as tsampa, and tea.
The ingredients are put into a bowl and mixed by hand just before eating. For special occasions it is
made more palatable by mixing in a little precious sugar, which isn't readily affordable for daily use.

pakis
Indonesian vegetable, the tips of mountain ferns.

Paklum
Green tea of fine quality from South China. See tea.

pala
The flat wooden "shovel" with the long handle, used to move a pizza and bread in and out of the brick
oven.
Also known as pail.

Palace Court Salad

Artichoke stuffed with Dungeness crab meat, and served on a bed of lettuce. The salad originated at the
Palm Court of the Palace Hotel in San Francisco.

palacsinta
Hungarian term for very thin pancakes, often filled with apricot jam. The same item is called crêpe in
French.
Palatschinken is the Austrian name.

Palamonte
Turkish spice mixture.

palava
African multi-ingredient spicy sauce. Literally translated it means "trouble" because of all the trouble it
takes to make.

Palestine soup
Old British name for a soup made from Jerusalem artichokes.

palm hearts
The hearts of the palmetto palm used as vegetable or salad.
See hearts of palm.

639
palm oil/palm kernel oil
The basic cooking medium of West Africa. Also used in the Bahian cooking of Brazil, where it is known
as dendé oil.

palm syrup
The concentrated sap of various palm varieties produced in the Middle East, India and Latin America.

palm vinegar
Vinegar made with fermented palm juice, popular in the Phillippines.

palm wine
Generic name for fermented beverages made with the sap of palms. The most frequently used palm
species are coconut and date palms. See toddy.

Palmer, Château
Famous wine Château in the Margaux part of Medoc in the Bordeaux region. Co-owned by Peter A.
Sichel.
The second label is called Réserve du Général.

palmier
French term for a crisp flat cookie made of puff pastry feuilletage, shaped liked a spread palm leaf. See
puff pastry.

palmitate
Saturated fatty acid, used in small, non-harmful quantities in processed foods to add vitamin A, a fat-
soluble vitamin into the food.

palomillas del maguey.

Mexican nickname for worms living in the maguey plant and considered a delicacy. An other name is
gusanos de maguey. These worms are sometimes put in Mezcal bottles as decoration and as flavor
enhancer known as Mezcal con gusano.
See mezcal.

Palomino
White wine grape cultivated around the town Jerez de la Frontera in Andalucia, Spain to make Sherry
wine. The grape is also grown in California and South Africa where it is used to produce imitation Sherry.
In South Africa, it is used as blending wine and distilled into brandy.
There are two types, Palomino Fino and Palomino de Jerez.

pampelmousse
French name for grapefruit.

palolo
Pacific South Sea worm like creatures which are harvested when they appear on the surface twice a
year.

pan bigio
Italian crusty whole-wheat peasant bread made with a sticky, amorphous dough that is difficult to handle.

pan de huevo
Hispanic/Mexican term for egg bread.

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pan drippings
The basic ingredient when making gravy. Pan drippings consist of caramelized meat juices and fat and
are created when roasting meat.

panaché(e)/panache
French menu term for food in various colors.

panade
French term for binder, or filler in meat or fish stuffing. The word indicates that panade is made with
bread, but it can also be made with potatoes, rice or with cream puff paste.
Panades are added to provide starch to stuffings to increase volume, to absorb fat, and to make the
mixture smooth. The term is also applied to a thick bread sauce.
Also known as panada.

pancake(s
The forerunner of bread before ovens were invented or available. Ovens take a considerable amount of
fuel to heat, and bread baked quickly on griddles was more economical to produce. Pancakes are found
in many cultures, especially in tropical countries where they take the place of bread.
Pancakes are made with a variety of grains and flours and other starchy foods. They recipes basically
contain milk, eggs, starch, and sometimes baking powder or yeast. Ready to use dry and moist pancake
mixes are available for the food industry and for domestic use.
In Olney, England a pancake race has been run every year since 1445. Legend has it that in that year, a
housewife was just finishing making pancakes when she heard the church bells signal the start of a local
celebration. Out she ran, carrying her pan and flipping the pancakes as she went. A similar event takes
place in Liberal, Kansas, a sister city.
TYPES INCLUDE:
Blinis - Russian buckwheat pancakes. See there.
Crepes/crêpes - See there.
Drop scones - Irish term for a type of pancakes
Flannel cakes
Flapjacks
Griddlecakes
Heavenly hots
Hot cakes
Lefser - Norwegian pancakes
Palacsinta - Hungarian pancakes, often served with meat or cottage cheese.
Ploye - See there.
Potato pancakes - Popular in German cooking. See potato latke.
Syrniki - Russian buttermilk pancake.

pancetta
Italian salt pork belly, normally rolled. It is often used in cooking to add additional flavor.

pancreas
Gland near the stomach necessary for digestion. It is often identified as sweetbread, which is wrong.
Sweetbread is the thymus gland in the neck of the animal. See sweetbread.

Pandora bream
Ocean food fish, the pandora is the European bream variety harvested in the Mediterranean. See
bream.

pane rustico
Crusty Italian bread.

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paneer kulcha
Indian unleavened, but slightly fluffy bread, sprinkled with Paneer cheese. Cooked in a tandoor oven.
See India food.

Paneer
Indian cheese similar to a farmer's cheese. Sometimes sprinkled with spices such as cumin.
The same type of cheese is called panir in Iran.

Panetier
Old French aristocratic term for the person in charge of bread storage and distribution on the French
Court.

panetière
French term for filled pocket made with bread dough. It is also a bread box in French.

panettone
Italian holiday yeast bread served at Christmas, especially in Milan. Some versions have candied fruits
and raisins. The cake originated in northern Italy during the fifteenth century and is baked in a cone
shaped mold lined with paper.

panforte
Italian sweet Christmas cake, dense and chewy, strongly flavored with honey, dried fruits, nuts, and
spices. Panforte it thought to have originated in Siena in the 11th century, because Siena was one of the
first cities in Italy to use sugar and spices from the Orient.
Panforte di Siena is dusted with confectioners' sugar. Panforte di cioccolata is flavored with bitter
chocolate and cocoa.
Literally translated, panforte means strong bread.

panini
Italian plural term for sandwiches. Panino is singular.

paninoteche
Italian bakery.

panna cotta
Italian dessert, literally translated cooked cream. Man versions exist, some are basic custards, others
are molded cream thickened with gelatin and served cold.

Pannarone
Italian cheese, also called Stracchino di Gorgonzola bianco or Gorgonzola dolce. It is not a blue veined
cheese.

pansotti
Italian fried or baked yeast-dough dumplings filled with meat or cheese.

pansy/pansies
Edible flowers, showy, colorful and mild-tasting. The center tastes slightly like root beer or cinnamon.
Pansies are used primarily for color and texture in salads. They were used to flavor beverages and
syrup. Smaller version is also known as Johnny-jump-ups.
Viola tricolor hortensis.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

pantry
In commercial kitchens the section where cold salads, appetizers and sandwiches are prepared. In some
kitchens, hot beverages, desserts and ice cream is also served from the pantry.

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In homes, a closet or small room adjacent to the dining room where food and table service equipment is
kept.

panzanella
Italian salad based on stale bread. Slices or torn bits of stale, rough-textured bread are soaked in water,
squeezed and wrung in a towel until dry.
The bread is then made into a salad with olive oil, tomato wedges, onion rings, red wine vinegar, basil,
and salt and pepper.
Pamzanelle is the specialty of Tuscany.

panzerotti
Italian/Napels specialty. Deep-fried ravioli stuffed with ricotta.

paon
French term for peacock. The bird was served at banquets during the middle ages, but is seldom served
today.

paon cracheur de feu

Fire-spitting peacock, a specialty of Feudal France. The showpiece was accomplished by sticking a stick
of camphor inside the beak of the roasted bird. The peacock was the bird of choice for this ostentation
because its vivid plumage could also be reconstructed around the cooked bird.

pap pie
Cajun dessert of pudding flavored with almond and vanilla extract.

Pap and mouton.

South African snack of corn mash and mouton.

Pap and amathumbu.

South African snack of corn and tripe.

papa a la huancaina
Peruvian boiled potatoes in cheese sauce.

papa amarilla
Peruvian yellow potatoes, native to the Andes. They have a waxy texture which doesn't turn mushy or
starchy when cooked.

papas secas
Peruvian air/freeze dried potatoes, prepared since ancient times by the Incas as a way of preserving
them. Still used in stews.
Locally known as chuños.

papain
Enzyme which aids in digestion and is also used as a natural meat tenderizer. Related to pepsin.
Papain is naturally occurring in papaya and babaco.

papatzui
Mexican specialty of the Yucatan peninsula. Rolled, stuffed tortillas topped with a pumpkin seed sauce.

Papaya
Picture courtesy of Melissa's Inc. (800) 588 1281

Tropical tree fruit, oval shaped, and can be as large as 20 lb. The fruit is native to South America and
was brought to the Philippines and southeast Asia by the Spanish. Now cultivated in Mexico, California,
Hawaii and Florida. Columbus referred to papaya as the "fruit of the angels". It is sometimes referred to
as the Queen of tropical fruits or tree melon.

643
Picked firm with green skin which turns yellow as they ripen off the tree. Ready to eat when the thin
green skin turns yellow or yellow-green and the fruit yields slightly to the touch. Reddish-orange or
orange flesh. Its hollow center is filled with small gray black seeds. The seeds are usually discarded, but
have a pleasant peppery flavor and can be ground up and used in breads or in salad dressing. The skin
is not eaten. Unripe fruit can be baked like squash.
Papaya bruises easily and must be harvested with great care. Most papaya on the US market is about
pear size, but large papaya as big as watermelons appear in ethnic markets.
Papaya is highly nutritious and also has medicinal properties. It contains papain, which aids the
digestive system and is a natural tenderizer for meats. Papaverine, which is derived from papaya is
used as a painkiller. However, papaya can cause allergic reaction in some people.
The babaco fruit of Ecuador is a close relative. It is a spontaneous cross between the mountain papaya
and the chamburo.
Papaya is sometimes known as paw paw in South America and Britain, but it is not related to the North
American fruit, pawpaw. See there.
Known as lechosa in Puerto Rico.
Carica papaya.

papillote, en
French term for food baked in a paper bag. In restaurant service, heart-shaped parchment paper is
buttered, and the pre-cooked food is placed on one half of the sheet. The second half is folded over, and
the rim is folded and crimped to provide an air tight seal. The sealed bag is placed at the moment of
service in a hot oven. The developing steam inside the bag will make the paper puff up, and finish
cooking the food. The sealed bag is served immediately, and cut open in front of the customer.
The rather elaborate dish requires good timing between kitchen and service.

papillotte
French term for paper frills put at the end of rib and ham bones. They are considered old fashioned. See
en papillotte.
Also known as papilote.

Papin's Digester
The first pressure cooker, invented in 1679, was called Papin's Digester.

pappa al pomodoro
Italian/Tuscan specialty, it is a porridge of chopped tomatoes, mixed with olive oil, garlic, and basil,
cooked with bread.

pappadams
Indian lentil flour wafers, available in many flavors such as peppercorns, anise and others. When deep
fried or baked they blister and become crisp.
Also known as papadoms, papadams.

pappardelle
Italian pasta, wide ribbon shaped egg noodles. A Tuscan specialty.

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paprika
Red spice made from ground red peppers which originated in the Americas. The plant belongs to the
Chili family and was brought to Europe by Columbus. Within one century it found its way across the
globe into many cuisines.
It grows on a two-foot high shrub and the peppers are cone-shaped and pointed like chili peppers, but
less fiery tasting. Paprika was brought to Hungary by the Turks who occupied the land in the early 16th
century, and became the national spice of Hungary. No other food or flavor is more associated with
Hungary than paprika.
The Hungarians consume an average of 1.1 pounds of the spice per person per year. They use lard in
cooking and paprika blends well with it.. Paprika was cheaper than black pepper which had to be
imported from Asia, so it was well-suited to the largely peasant population of Hungary. Paprika taste can
range from mild to very hot.
HUNGARIAN PAPRIKA TERMS:
Exquisite delicate - különleges
Delicate, nobelsweet - édesnemes
Semi - sweet félédes
Rose - rózsa
Hot - erös
Hungary produces 12,000 to 13,000 metric tons of paprika a year of which about two-thirds are exported,
primarily to western Europe. The large red peppers are cultivated primaraly in the Szeged and Kalocsa
regions. Picking must be carefully done by hand in the Fall. The peppers are taken to mills where they
are dried in special ovens and ground. The spiciness generally depends on the strain and the amount of
seeds that are ground with the outside flesh, although all strains cultivated today are generally milder
than the original ones. Though somewhat perishable, paprika will keep its aroma for 6 months to a year.
In Hungary, paprika is used in such dishes as gulyas, lecsó, paprikás pörkölt, halászlé and many others.
See Hungary food.
A critical initial step in cooking with paprika is properly cooking briefly paprika in fat to develop the full
flavor. If the fat is too hot the paprika will burn and caramelize, resulting with a bitter flavor.
Spanish paprika is normally milder than Hungarian paprika and is the mostly available paprika in the
USA.
Capsicum annuum, capsium tetragonum.

paprikás
Hungarian paprika flavored stew. The stew is made with a thick gravy and finished with sour cream or
thick sweet cream. The most popular dish is made with chicken.

Parencia
Cheese made with ewe's milk in Hungary and Slowakia. It is a pasta filata cheese.
Also called Parenitza.

Paramasalat™
European brand name for a method of sealing milk in a sterile containers, therefore eliminating the need
to keep the product refrigerated until the container is opened.
Paramasalat is well accepted in Europe, but slow in catching on in the US because the consumers are
used to buying chilled milk.

parasol mushrooms
Umbrella mushroom, off white wild mushrooms, growing in summer and autumn near trees on hillsides.
Macrolepiota procera.

Pardina
Spanish white wine grape.

pare, to
Kitchen term to describe the process of removing the skins from fruits and vegetables and shaping them
in the process. The French term is tourner. Also known as trimming.
Parellada

645
Spanish white wine grape.

parfait
French for a sumptuous frozen dessert. The word means perfect, and the dessert is a rich mixture of
eggs, cream, sugar and flavoring, frozen in an ice cream mold.
In the US, the term parfait is most often simply ice cream of various flavors stuffed into a tall, clear
stemmed glass to display the layers.

pargo
Spanish term for the fish snapper. Pargo rojo is red snapper.

Parker House Rolls

Yeast rolls with a creased center created at the Parker House hotel on Boston in the 1860's.
The invention is credited to a German baker.

Parma
City in Italy, known for Parmesan cheese and Parma ham, more commonly known as prosciutto ham.
See there. The generic word for ham in Italian is prosciutto. The ham manufactured around Parma is the
genuine Prosciutto ham.
The ham is dry cured, rubbed with ground pepper and air-dried. It should be served as is, sliced paper
thin.
Parma is famous for violets and produces a violet flavored cordial called Rosolio alla Viola.

Parmentier, Antoine Auguste, 1737 to 1813

French government official, 1737 - 1813, who propagated the cultivation of potatoes, and also of beet
sugar. Dishes made with potatoes are often listed on French menus à la Parmentier.

Parmesan cheese
Generic name for a group of hard cheeses that have been made for centuries under the name of Grana
in Italy. Parmesan cheese was first made in the area around the city of Bibbiano near Parma, but is now
made in other countries, including the US.
The original Parmigiano-Reggiano or grana tipico is only made in clearly defined areas around Parma,
Reggio Emilia, Modena, Bologna and Mantua. Other Parmesan cheese made outside this area, but still
in Italy, is referred to as Padano.
Parmigiano-Reggiano is made only from April to November 11, with cow’s milk from the prescribed
areas, and the cheese must be two years old before it can be sold. Cheese made in the summer is
dryer, and therefore better suited for grating than winter cheese, which can be eaten as dessert cheese.
The manufacturing date is stamped on each loaf, albeit in tiny letters.
Parmesan is considered the classic grating cheese of Italy with nutty, fruity flavor, slightly sharp, slightly
salty. It is also served as eating cheese with wine and fruits. The cheese has a waxy, mustard-colored
rind and when genuine is stamped Parmigiano Reggiano. It has a richer, more complex taste than its
imitators.
Parmesan is traditionally not cut, but chiseled out of the loaf with a small dagger like device. Properly
cured Parmesan keeps almost indefinitely.
Grana Padano is made in many parts of northern Italy. The milk can come from many areas, the cheese
is made year round, and can be sold with less age than Parmigiano-Reggiano. The Grana Padano
cheeses differ in size and shape, fat content and slight differences in the methods of manufacture. The
cheese is cured a long time, at least one year, but high quality cheese is cured considerably longer.
The whey by-product is fed to the pigs which are used for prosciutto or Parma ham.
Parmesan cheese made in the US is not aged as long as the cheeses in Italy. Grated Parmesan cheese
is often blended with Romano cheese, which is salty. Parmesan cheese is also made in Argentine, and
cheese labeled imported is not necessarily manufactured in Italy.
In cooking, Parmesan cheese does not melt and get stringy. It is used with pasta, in risotto and in many
French dishes au gratin.

parrotfish
Tropical ocean food fish so named for its beak-like mouth and brilliant colors.

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Also known as cacatois or pollyfish.

parsley
Popular biannual herb used more for decoration than for its flavor. There are basically two major
varieties.
Italian parsley - also called flat parsley. It is flavorful and an excellent cooking ingredient.
Curly parsley - used often as decoration and as all purpose parsley.
Petroselinium crispum.

parsley pie
English custard heavily flavored with parsley. It was popular in the sixteenth century.

parsley root
Parsley variety cultivated for its root. The root is used as a potherb in soups and stews. It tastes like
parsley, but much stronger, and is seldom served as vegetable. The flavor can also be compared to
celery root. It is easily confused with parsnips.
Parsley root is popular in central Europe.
Also known as Hamburg parsley, padrushka, or turnip-rooted parsley.
Petroselinum crispum var. tuberosum.

parsnips
Winter root vegetable, a member of the parsley family, native to Europe. The roots resembles
off-white carrots in appearance. They should be cooked un - peeled as they discolors easily.
Pastinaca savita.

parson’s nose
The end piece of a fowl’s tail.
Also known as pope’s Nose.

part that went over the fence last

American slang for the poultry tail.

partridge
Game bird without a clear definition, because in the US many wild birds are called partridge. The
partridge of Europe, often referred to as gray partridge, is not found in the US.
The European partridge is a much esteemed wild bird with dark meat. The German name is Rebhuhn,
because it is often found in vineyards and feeds on the Reben, the German word for grape vines.
Perdreau in French, pernice in Italian, perdiz in Spanish.

Pascal celery
See celery.

Pasha
Brand name for a coffee-flavored liqueur.

paskha
Russian traditional Easter dessert. A molded pyramid-shaped cheesecake made from sugar-sweetened
ricotta or farmer's cheese, cream cheese, butter, egg yolk, and almonds. Often decorated with candied
fruit and whipped cream.
Traditionally it is decorated with Cyrillic letters XB for Christ is Risen.

pass
Kitchen term for the pick-up counter because food is passed over from the chefs to the servers.

Pass-O-Guava
Hawaiian canned drink, a mixture of passion fruit and guava nectar.

647
passion flowers
The flowers of the passion fruit can be macerated with sugar. The resulting essence is used in
beverages.
Passiflora incarnata.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

passion fruit

Picture courtesy of Melissa's Inc. (800) 588 1281

Tropical fruit, native to Brazil where it is known as maracuja. In Australia and New Zealand the name
Granadilla, the Spanish word for little pomegranate is used. The structure of the fruit indeed resembles
pomegranate.
Passion fruit is cultivated in many hot regions, a red-skinned variety is grown in Florida and a purple-
skinned variety is grown in California. Small and slightly oval about 3" in diameter, with a thick, leathery
purplish-brown or reddish black, inedible skin. As the fruit ripens, the skin begins to shrivel. Under-ripe
fruit will ripen at room-temperature and will last refrigerated about a week.
The fruit is a gelatinous mass of yellow-orange pulp and small seeds. The seeds are usually eaten with
the pulp, but are sometimes strained out when the pulp is used in beverages and smooth sauces. The
pulp has an intense tropical flavor of acid sweetness. The fruit is an excellent source of nutrients such as
vitamins A and C, niacin , potassium and crude fiber. Some of the fruit is sold fresh, but much is
processed as seeded pulp and sold in cans or frozen. In tropical countries passion fruit is a popular
beverage flavor.
The provocative sounding name is often associated with passion of a prurient nature, but it actually has
religious origins. The fruit is named after the flowers of the same tree. The flowers were discovered by
17th century Jesuit missionaries in the jungles of South America. The intricate flower markings reminded
them of the instruments of torture used in the Passion of Christ.
VARIETIES INCLUDE:
Banana passion fruit - Passion fruit with an especially delicious taste. Commercially grown on a small
scale. Oval shape. Passiflora molissima.
Purple passion fruit - The most common purple passion fruit. Passiflora edulis.
Sweet granadilla - Passiflora edulis v. flavicarpa. Also known as yellow passion fruit or giant granadilla.
The seeds are larger, more oval, and slightly crunchy. Unlike the more common purple passion fruit, the
skin does not shrivel when the fruit is ripe.
Passion fruit is known as lilikoi in Hawaii.
Two alcoholic beverages made with passion fruit are Alizé, and La Grande Passion .
Passiflora edulis.

Passover
Jewish feast commemorating the liberation of the Israelites from slavery in Egypt. The name refers to the
Angel of Death passing over the Israelites' homes during the 10th plague in Egypt. The flight, or Exodus,
happened over 3,300 years ago.
Of all Jewish holidays, Passover is the one that most involves food, and is filled with traditional and
symbolic foods. The holiday extends for eight days, but the first night, and also the second night for all
but Reform Jews, is celebrated with the Seder, a symbolic dinner.
The Seder dinner is accompanied by readings from the Haggadah.
SEDER DINNER COMPONENTS:
Baytza - roasted egg. A hard-boiled egg, with its oval shape, symbolizes the life cycle.
Charoset - A condiment of minced fruit (such as apples), nuts and wine. It symbolizes the mortar the
Hebrew slaves used to set the bricks during their forced labor to build edifices in Egypt.
Greens - These symbolize spring and renewed hope.
Karpas - A green vegetable to celebrate the arrival of Spring and dipped in salt water, which represents
the tears shed in slavery. In America, parsley or celery are commonly used.
Maror or chrain - Literally "bitter herbs", which represent the bitterness of slavery. Horseradish is the most
commonly used item.

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Matzo - Matzo is the central symbol of the meal. This unleavened bread is a reminder of the haste with
which the Jews had fled Egypt, there was no time to allow the bread to rise. Three matzos are placed on
plate, under a cover to symbolize that the Jews had to leave in a hurry. Today, it is a custom at the Seder
to add a fourth matzo to the three covered matzos on the Seder table, in honor of the oppressed Soviet
Jews.
Zeroa - A roasted shank bone, symbolizing the paschal lamb sacrifice eaten as the Jews prepared to
leave Europe. Roasted chicken is also sometimes used.
Four cups of wine - They symbolize the four Biblical expressions of redemption. They also honor the four
matriarchs: Sarah, Rebecca, Rachel, and Leah.
A fifth cup for Elijah - Elijah is a prophet, thought to be the forerunner of the Messiah.
These symbolic foods are accompanied by such things as Kosher wine, gefilte fish, matzo ball soup,
roasted chicken or turkey or brisket of beef, "tzimmes" (a stew of carrots and prunes), potato "kugel"
(pudding), and flour less cake.
ANCIENT RULES GOVERNING LAMB PREPARATION:
If lamb is served, rules govern the preparation; it must not be roasted and be well done. The ancient
custom of roasting and eating the lamb of the temple sacrifice ended in 70 A.D. with the destruction of
the Second Temple. Later, in 1565, a written law forbade the eating of the whole animal on Passover, in
respect for the memory of the temple sacrifices. In addition to not eating the whole animal, the coinciding
preparation of roasting was also prohibited. This prohibition is less observed today.
MIDDLE EAST CUSTOMS:
The youngest child parades around the room, with a matzo tied behind his back, reciting "Thus went our
forefathers from Egypt, their kneading troughs bound up in the robes upon their shoulders." Then the
child symbolically knocks his head against the wall, in memory of the suffering of the ancient Jewish
children. In Turkey, preparations begin during the harvest, when some grain is set aside just for the
baking of the matzos. The feast ends with family members lightly stroking each other with green leaves
or vegetables, while offering blessings.
In Yemen, the diners lift the table and let it down with a thump. The whole table is a symbol of the Seder
plate, which they raise on high, as suggested in the Haggadah.
ASIAN CUSTOMS:
In India, the Seder plate is passed around the table. Each person holds it overhead for a minute. Instead
of the traditional foods, the meal is likely to consist of spinach baked with eggs, fried matzo, and matzo
pudding.
Elsewhere in Asia, charoset made with dates, nuts, pomegranates, and raisins, but without sugar is
served, because sugar is not considered Kosher for Passover.
Some Sephardic groups, stage a little drama. A "stranger" appears. The host asks, "Where have you
come from?" and the answer comes back, "From slavery in Egypt." "Where are you going?" "To freedom
in Jerusalem.
Some Hassidic groups reenact the crossing of the Red Sea, and splash water on the floor. Participants
dance across the water into freedom.

pasta
Pasta is flour mixed with water or eggs to a stiff paste, and extruded into hundreds of shapes.
Marco Polo was credited with having introduced pasta to Italy when he came back from his travels to the
Orient, this is disputed now. It is established that the Italians were making pasta before Marco Polo went
to China in the 13th century.
PASTA QUALITY IS CONTINGENT ON A NUMBER OF FACTORS:
The flour - it must be hard wheat flour. The best is semola di grano duro, which is durum
semolina milled form hard wheat. This flour is coarser than ordinary bread flour. This flour is
high in gluten which traps the starch and provides texture. Durum semolina provides the natural
yellow color of quality pasta. Pasta makers select the flour carefully and take the source into
consideration. Some Italian pasta is made with wheat imported from Canada. Hard wheat flour
is cultivated in Italy, Turkey and other Mediterranean countries.
The water - mineral content of the water is attributed by Italian pasta makers to have a
major influence on quality. Some famous pasta makers use only well water rather than tap
water.

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 The mixing - the temperature most remain low to prevent the gluten to expand. This is
difficult to control because hard wheat semolina requires a considerable amount of force and
time to mix.
The extrusion - it is done with powerful machines, and again the temperature and speed
must be controlled. Some manufacturers use smooth surfaced Teflon coated dies. The Teflon
allows for fast extrusion, but make the pasta too smooth for sauce to cling to it.
The drying process - is crucial step. If the pasta is dried in high speed heat tunnels, it
will bake the pasta. Some manufacturers use a more gentle, time consuming low heat
process, carefully balancing the drying temperatures with the need to control bacterial growth.
PASTA CAN BE DIVIDED INTO THREE MAJOR GROUPS:
Fresh pasta has not been dried, and is often sold fresh or frozen. It is also made occasionally on site in
restaurants and even in homes. There are numerous machines on the market to make small quantities
of pasta, but the dough is very stiff and requires much power to mix and shape.
Dried Pasta is available in many shapes and price ranges. Imported pasta is usually produced in Italy
and in Turkey.
Egg pasta, mostly egg noodles are made with whole eggs or with water and eggs.
PASTA CAN BE DIVIDED INTO FOLLOWING CATEGORIES:
Pasta for soups - such as numbers, shells and many others.
Pasta for boiling - most dry pasta such as macaroni.
Pasta for stuffing - such as ravioli and tortellini.
Pasta for baking - such as lasagna.
In Italy, pasta tends to be less cooked, called al dente, and is less sauced than is typical in America.
Many pastas varieties have picturesque names, often describing their shapes. Some pasta is filled, such
as ravioli and cappeletti, other pasta is baked in layers with fillings between, such as lasagna.
Italian emigrants created their own cooking and some pasta dishes popular in American Italian
restaurants are not well known in Italy. Pasta should always be cooked in large amounts of lightly salted
water which has been brought to a rolling boil. Stir the pasta with a large fork to be sure all strands of
pieces are separated. Cooking time depends on the thickness of the pasta dough, whether it is dried or
fresh, and also on personal preference of the final result. The most popular "doneness" is al dente (see
there), which is tender to the bite but not mushy. As soon as pasta is drained, it should be tossed with a
little oil to prevent sticking.
Many pasta varieties are listed under their names.

pasta e ceci
Italian dish of pasta and chick peas. A traditional dish of Roman Jewish cooking.

pasta e fagiol
Italian/ Venetian specialty. A soup of pasta and plump beans.

Pasta filata
Group of Italian cheeses, also known as plastic curd cheeses. When these cheeses are made, the curd is
immersed in hot water, and is molded, formed or stretched while still in a pliable condition.
Following cheeses belong to this group:
Hard cheeses: Caciocavallo, Provolone and Provolette.
Soft cheeses: Mozzarella, Provole, Scarmorze and Provatura.

pasta primavera
Primavera means spring in Italian. Pasta mixed with small vegetables, cream, butter and Parmesan
cheese. The dish was created at Le Cirque restaurant in Manhattan.

pasta reale
Italian/Sicilian term for marzipan. Literally translated "royal dough".

pasta savoia
Italian/Sicilian round chocolate cookies.

pastè

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Ostentatious, often huge, edible culinary centerpiece featured at upper class banquets of medieval
France. Forerunner of the current day pièce montée. Sometimes it consisted of such excesses as one
bird stuffed into a larger bird, into a larger bird, etc., and the whole mess roasted.

pastéis de nata
Portuguese pastry tart filled with a custard of egg yolks and heavy cream, and sprinkled with cinnamon.
Also known as Belém tarts, for the Lisbon suburban town where they were first made in the 19th century.

pastel
Spanish generic term for turnover that can be sweet or filled with meat, seafood or vegetables.

pastella
Moroccan slightly sweet tasting pie of minced meat, or chicken, chopped hard-boiled egg, raisins and
almonds, covered with a thin pastry.
Pastella is the European name for the Moroccan dish bstilla.

Pasteur, Louis
French scientist, 1822 -1895, who discovered that bacteria can be killed by heat. The process he
developed is called pasteurization.
Pasteurization does cause some loss in vitamins, for example, orange juice loses about 10% to 15% of
its Vitamin C in the process. Pasteurization helped the US cereal market greatly, because people usually
have their cereal with milk.

pasticceria
Italian generic term for pastry.

Pasticciotti
Italian term for snack/pastry.

pastiera
Italian/Neapolitan Easter cake made with ricotta, flavored with orange flower water and citrus, and
studded with candied orange peel.

pasties
Baked pockets of bread filled with meat or vegetables, or both. Specialty introduced by Cornish miners
into Upper Michigan.

pastillage
Sugar dough made originally with tragcanth (see there), now with less expensive gelatin and powder
sugar. Pastillage work appeared in Europe in the 16th century, when sugar was considered a luxury
ingredient. The sugar is made into a clay-like paste and used to create intricate centerpieces. Pastillage
can be painted with food colors and is sometimes used on cakes in lieu of canvas.
Pastillage is also known as gum paste. Although made with edible ingredients it is too hard and not
considered edible.

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pastilles
Fruit flavored lozenges.

pastina
Tiny, disc-shaped pasta product used in soups.

pastis
French aperitif flavored with anise, a relative of fennel and dill. It turns white when water is added.
Pastis is immensely popular in France, especially in Provence.
In 1915 anise flavored liqueurs were banned in France, because absinth, flavored with anise was also
flavored with wormwood, a dangerous substance. The law allowing anise flavored drinks, but not absinth,
was lifted in the 1930's. The predominant producer is Ricard.
Ricard became almost a generic name for pastis. The formula is a secret, but it is known to be flavored
with star anise, green anise, aromatic plants and licorice. Ricard is global the third largest liquor brand
behind Bacardi and Smirnoff. Other pastis brands are Pernod 51, Janot and others.

pastrama
European spelling for pastrami (see there).

pastrami
Cured and smoked beef, covered with crushed coriander seeds. Pastrami is hot smoked, so it becomes
edible without additional cooking. Some packers shorten the smoking process and steam the meat. In
all cases, pastrami can be eaten as is, but is usually steamed and eaten hot.
The most common and best piece to make pastrami is the plate, Meat Buyers Guide 1211E. Pastrami
is originally a Jewish dish from Romania. The word comes from pastra, to preserve.
Pastrami is popular in New York, and steamed pastrami on freshly cut rye bread is a staple in
delicatessen restaurants.

pastry
Generic term for baked sweet food of any kind.

Pastry cream
Basic custard cream, made with milk, sugar, egg yolks and starch. It is called pastry cream and is a
staple in pastry shops. It is often prepared from a dry mix.
Crème pâtissière in French.

pastry tube
Conical metal or plastic tube with a patterned opening and attached to the end of a pastry bag to
decorate cakes or other food.

pasty
British term for meat turnovers.

Patagras
Cuban cheese resembling Gouda.

patas
Spanish word for feet. Feet are used in cooking because they contribute nourishment and also a
gelatinous texture. Steer hooves, are used in the Hispanic tripe stew called menudo. Chicken feet are
an important ingredient in chicken soup.

paté
Mixture of minced meat, usually including pork and liver, and often enriched with eggs, cream and
brandy baked in a crust. To keep pâtés moist, they are usually topped with or encased in fat, such as
bacon, salt pork or fat back, or caul fat. The difference between a terrine and a pâté is that the pâté is
baked in a crust, the terrine is baked in an earthen dish. However, in today's usage, pâtés are often
baked without crust. In order to distinguish between the two, the term "Paté en crôute" is often used.

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Pâté is often served as appetizer, and is available canned. The best known, and most luxurious pâté is
made with goose liver, called pâté de foie gras.

pâte à chou
French name for cream puff paste.

pâte
French word for dough of any kind.

Pâté de Foie gras

See foie gras.

pâté de tête
French term for head cheese. The better word is hure.

patent still
Appartus for continuous distillation.
Also known as Coffey still, column still or continuous still.

patis
Philippino salty, amber-colored, liquid fish sauce. It is used as a flavoring in soups, stews, on rice, and as
a table condiment.

pâtissier
Pastry chef. La Patissiere is a female pastry chef. Pâtisserie is the generic name for pastries, and also
the shop where they are prepared and sold.

patna
See rice.

pato a la Sevillana
Spanish dish of duck with olives. As the name implies especially popular in the area of Seville.

Patras
Greek wine from the area around Achaea. The name is generic, and the wine can be red, rosé or white,
and is often fortified.

pattypan squash
Summer squash, also called custard squash. See squash.

patty shell
Puff pastry shell or case filled with a hot stew, puree or creamed food, served as an appetizer or as main
course.
Also known as vol au vent. See there.

patum peperium
British term for anchovy butter flavored with herbs and spices. It was invented 1828 in Paris.
Also known as Gentlemans relish.

Pauillac
Wine commune of the Médoc area of Bordeaux, France. Within are some of the most celebrated wine
estates of the world, such as Château Margaux, Château Lafite, Château Mouton Rotschild, Château La
Tour and many others.

Paulet, Mrs.
Woman from Wymondham, England, who is credited for developing Stilton cheese. However, a Mrs.
Orton of Little Dalby, and a Mrs. Stilton are credited as the inventors.

653
Paulsen, Pat
TV comedian, turned winemaker. He owned a 20,000 case winery in the hamlet of Asti in Sonoma
County, California, which was sold in August, 1988. His winery has produced award-winning
Chardonnays, and after its sale he continued to be involved in the marketing of the wines.

paupiette
French menu term for stuffed rolled food.

pav
Australian slang name for the popular dessert Pavlova. See Australia food.

pavé
French culinary term for a square cold mousse, or a square cake.

pavidla
Russian damson plum cake.

Pavillon Rouge
The second label of Château Margaux since 1908.

pavo
Spanish name for turkey.

Paw Paw
Delicate tree fruit with high protein content and creamy texture. The trees look tropical with leaves up to
a foot long, but the trees are winter hardy. At least two must be planted together for pollination.
Also known as Michigan Banana.
Asimina triloba.
The term is also used to refer to papaya in parts of South America and Great Britain. The North
American Paw Paw is not related to papaya whose botanical name is Carica papaya.

Pays-d'Auge
A valley in the Normandy region of France, with chalk-rich soil, known for its fine apple brandy called
Calvados and for its cheeses such as Camembert, Pont-l'Évêque and Livarot.

paysanne
French culinary term for peasant style.

payustnaya
Russian word for pressed caviar.

pea(s)
Vegetable, native to the Middle East, and now cultivated extensively in temperate climate.
There are many varieties, some can be eaten whole, others are shelled and eaten fresh, others are dried
and consumed whole or split. Most green peas are marketed shelled and frozen, because the yield is
small, and peas loose flavor soon after picking. It is said that Thomas Jefferson had more than 30 pea
varieties planted at Monticello alone.
VARIETIES INCLUDE:
Black eye peas (see there)
Chick peas, also known as garbanzos and ceci (see there)
Field peas - harvested when the pods are dry. Also known as legumes.
Garden peas - the common name for green peas
Petits pois - the French name for tiny peas
Pigeon peas (see there)
Snow peas, also known as mange tout. The pod is edible, also known as Chinese peas.
Sugar snap peas - a relatively new variety with a fleshier pod than snow peas.

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Pea tendrils or shoots pea tendrils - the tender top part of the pea plant leaves, which are snipped and
used in Chinese cuisine just before the flower buds emerge.
Dried peas are available as whole peas, normally green, and split peas with the though shell removed.
Split peas can be yellow or green. Split peas cook much faster than whole peas.
Dried peas played an important role in the diet of cold countries, especially Germany, Holland and
England. Peas soup simmered with ham knuckles was a staple during the winter.
Pea bean is an other name for Boston bean.
Pisum sativum.

pea aubergine
Variety of small eggplant, round with pale green skin streaked with darker green.
Also known as gully bean.
Solanum torvum.

peach
Stone fruit or drupe in the rose family with velvety skin, sweet flesh and one large pit. There are
hundreds of varieties, but can be basically divided between clingstone, where the pit clings to the flesh,
and freestone, were the pit can easily be removed. Early season peaches are cling and semi-cling, that is
the flesh clings to the pit. Late season peaches are all freestone.
Peaches are thought to have originated in ancient Persia, now Iran, but may be native to India. They
were brought to America by the Spanish conquistadors in the late 1500's. Peaches germinate easily and
thrive in a variety of climates and thus they spread quickly in the New World.
The early Romans helped spread peaches throughout Europe. Peach trees are cold sensitive and can
freeze in severe winters and the blossoms can be damaged by late frost. However, they had some
difficulty growing them and thought the Persians had put a curse upon them. Symbolically, peaches are
associated with immortality and longevity. Peach blossoms are associated with promiscuity and early
superstitious peach growers avoided planting trees near a lady's window.
Among fruits, peaches are second in popularity only to the apple in the US, and are is grown
commercially in 34 states, especially California, South Carolina, Georgia, New Jersey and Pennsylvania.
Tree-ripened peaches are much better than those which must be picked early to be shipped. The best
peaches in the US are available in all summer and into early fall. Commercially available peaches tend
to be less fuzzy, because most are brushed and some of the fuzz is removed. Peaches will oxidize and
turn brown when cut. To peel plunge them briefly into boiling water, then into cold water.
There are yellow and white peaches. A ripe yellow peach will be a deep rich yellow color, while a ripe
white peach will be creamy gold. The flesh should yield to slight pressure, and the peach should have an
aromatic smell. If purchased not fully ripe, store in a sealed brown paper bag to hasten ripening.
Refrigerating peaches delays ripening.
Peaches are available fresh, canned, frozen and dehydrated.
Prunus, spp., Prunus Persica.

peach blossoms
The blossoms can be made into a strong tisane and used as beverage.
The peach blossom is an emblem of matrimony.
Peach blossoms are the state flowers of Delaware.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

peach brandy
Brandy based liqueur infused with peach essence.

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Peach Melba
Frozen dessert consisting of poached peaches covered with raspberry puree and served on vanilla ice
cream
There is a romantic story about this dessert. The famous chef Escoffier created the dish in the 1890's,
after hearing the Australian opera star Nellie Melba sing the part of Elsa in Wagner's opera "Lohengrin".
The star stayed at the Savoy Hotel in London, where Escoffier was Executive Chef. He created a
dessert consisting of poached peaches, placed on a bed of vanilla ice cream, and covered with spun
sugar. The dessert was served between the wings of a swan carved of ice, because the swan appeared
in the opera. It was originally called " La pêche au cygne".
Escoffier later added raspberry puree to the dish and it was on the menu of the Carlton Hotel in London,
where Escoffier worked after he left the Savoy. The raspberry puree is often called Melba Sauce. The
dessert is called in French Pêche Melba.
The is some dispute about the dates and some historians claim that Nellie Melba did not appear in
London until 1900. By that time Escoffier worked at the Carlton hotel.

peachy
Peach cider made in Colonial times.

peacock
Large bird which appeared in medieval times on banquet. The relative popularity of peacock was based
more on the beautiful plumage, which was used to decorate the platters, than on flavor. The meat is
rather dry, and tastes like turkey.

peanut(s)
Peanuts are not technically nuts, they are are legumes encased in a soft shell, and grow below ground.
Though they are considered an all-American product, they originated in Brazil. Most are cultivated in
Alabama, Georgia, Texas and Virginia
Peanuts are highly nutritious, 150 years ago peanuts were eaten only by the slaves. They can be eaten
raw, but are better toasted or roasted.
THE FOUR BASIC TYPES OF PEANUTS GROWN IN THE US ARE:
Runner - provide the largest yield and are primarily grown for peanut butter.
Spanish -smaller kernels and are covered with a reddish brown skin.
Valencia -three or more kernels to a pod, usually roasted and sold in the shell.
Virginia - have the largest kernels.
Peanuts symbolize to the Chinese birth and long life, and they are often served at Chinese New Year
celebrations.
Also known as as groundnuts, monkey nuts.
Archis hypogaea.

peanut butter
Spread made of ground peanuts, seasoned lightly with sugar and salt. Commercial peanut butter also
contains a stabilizer, often vegetable oil. Peanut butter is available crunchy and smooth.
Peanut butter is believed to have been developed by a St. Louis physician, whose name has been lost to
history. It was first introduced in 1890, and promoted as a health food at the 1904 World's Fair in St.
Louis. George Washington Carver promoted the cultivation of peanuts and developed many uses.
Peanut butter is very nutritious and American children grow up likening peanut butter and jelly
sandwiches.

peanut oil
Popular and inexpensive all purpose cooking oil with mild flavor. The oil is a little higher in saturated fats
than corn and olive oil.
Also known as arachide oil, arachis oil, ground oil.

peapeda
Fruits, sub-species of the citrus family, which includes the so-called Kaffir lime, see there, which is
actually not a lime at all.
Most Peapeda are not eaten, but used cosmetically as a hair rinse or as an insect repellent.

656
pearl barley
Polished barley kernels used as soup garnish. See barley.

pear(s)
Tree fruits cultivated in temperate climate, a member of the rose family. There are over 4000 varieties.
Fruits to be eaten raw are often referred to as dessert pears. Pears do not ripen well on trees and are
picked while still hard. They keep well refrigerated, and ripen from the inside out in a warm spot.
Pears are available fresh year round, and also canned, dehydrated and as frozen sections.
VARIETIES INCLUDE:
Anjou - large fruit with green to yellow skin. Good for cooking.
Bartlett - called the Williams pear in Europe. Buttery smooth texture.
Black Worcester - British cooking pear with darck purple skin.
Bosc - brown rough skin and crisp texture.
Clap's Favorite - An old variety.
Comice -Large pear, thick skin and coarse flesh. Very juicy when ripe.
Conference - European all purpose pear.
Devoe - A variety grown in New York State.
Forelle - Crips cooking and eating pear with red skin.
Kiefer - brownish red hybrid.
Napoleon - European dessert pear with clear, clean skin.
Hosui - Japanese pear
Packham’s Triumph - New Zealand variety
Red Bartlett - Juice eating pear with yellow/red skin.
Poires in French, Birnen in German, peras in Spanish.
Pyrus spp.

pecan(s)
The nuts from a species of hickory tree native to the US. The Indians ate pecans and the word pecan
comes from the Indian word for "bone shell. The nuts resemble walnuts, but have a softer shell.
The colonists prized the nuts and planted pecan trees around the Southern US. They now grow
predominately in Georgia, Texas, Florida, and Oklahoma. Pecan nuts can be eaten raw or roasted and
are available whole or shelled. The most famous uses is for pecan pie.
Also known as Mississippi nuts or Illinois nuts.
Carya illinoensis.

pecan pie
Very popular and certainly native American desserts. It is typically made with a batter of molasses, eggs,
flour and pecans, poured into a pie shell and slowly baked.

Pécharmant
Full-bodied red wine from the Bergerac region of France. The name means charming little hill.

Pêcher Mignon
Peach flavored liqueur/cordial with 18% alcohol content from Rousillon in Southwest France on the
Mediterranean. The liqueur is made from the local white Rousillon peaches. These peaches are juicy
and sweet, and available for only a few weeks in the summer.
Developed by Jean Merou who first marketed the product in 1983.

Pecorino
Generic term for Italian cheeses made from ewes milk. There are numerous kinds; the best known is
Pecorino Romano. On the Island of Sardina, much cheese is produced, and is often called Pecorino
Sardo, Sardo Romano or just Sardo.
VARIETIES:
Pecorino Dolce - is colored yellow with annatto.
Pecorino Romano - from the region of Lazio, Abruzzi e Molise.
Pecorino Siciliano - from Sicily

657
Pecorino Toscano - firm-textured, its mildly tangy taste becomes more pungent as it ages. Also known
as Toscanello.
Other Pecorino cheeses are: Ancona, Cotrone, Iglesias, Leonessa, Puglia and Viterbo. These cheeses
are hard, sharp, and rather salty. They are used as grating cheese, often in place of Parmesan cheese,
although the Parmesan cheese is a cow's milk cheese and is not as strong tasting as Pecorino.

pectin
Carbohydrate that develops naturally in some fruits, such as damson plums, governor plums, apples,
currants and quince.
Pectin is used to jell, or thicken jams or jellies made from fruits not naturally high in pectin, such as
strawberries.
Pectin can be purchased as powder.

pedas
Term used to describe the spicy chili-based taste of Indonesian Padang cooking. See there.

Pedro Luis
South African white wine grape variety.

Pedro Ximénez/PX
Spanish white wine grape grown not only for the production of Sherry , but also planted extensively in
Southern Spain to produce a dry white table wine. The grape is also cultivated in the Canary Islands, in
Argentina, in Australia and in New Zealand.
The wine is used as blending wine and also in the production of the sweet Málaga wine, when the grapes
are left to dry in the sun. See Sherry and Malaga.

peelers
Soft shell crabs in the process of shedding or sloughing. When caught by fishermen, they are put into
shallow water troughs called floats to complete the process.

Pejibave
Tropical fruit from a South American palm tree. Edible only when cooked.

Peking duck
Famous 200 year old Chinese preparation of duck which originated in Peking (now Beijing), the capital of
China. The traditional recipe calls for the White Peking duck breed, although now in China a mixed
breed, Yingtaogu is more commonly used. In the US Cherry Valley ducks, a hybrid raised once on Long
Island, are used.
The first restaurant serving this specialty is thought to be the Convenient and Friendly Shop, but a more
famous one is the Accumulated Virtue Roast Duck Restaurant, founded in the mid-18th century both in
Peking during the reign of Qing Emperor Qianlong.
The ducks should be over five pounds. Excess fat is removed by blowing through a small hole under the
wing and the air blown between the meat and the skin breaks up the fat and allows it to drip out more
easily. Then the ducks are coated with malt sugar and water and sometimes soy and vinegar, and hung
for one to three days to dry and tenderize.
The usual method of roasting it is hung in a vertical oven. Some chefs fill the hanging, roasting duck with
boiling water so it cooks more evenly and the meat stays moist. While the outside roasts, the inside boils.
Alternate cooking method is cha shao in which the duck is barbecued on an open spit.
Eating of Peking duck is a ritual which begins with a presentation of the whole duck, head still attached.
Then a server slices off the crisp flavorful skin which is wrapped in thin steamed wheat pancakes, along
with strips of scallion, a dollop of hoisin sauce, or tianmianjiang sauce, or a sweet bean sauce.
The next course consists of eating the duck meat. Then the carcass is removed to the kitchen where a
soup is made, and served at the end of the meal.

Peking duck

658
Chinese breed of duck which was cross bred in England with the Cherry Valley duck. The result was the
Yingtaogu breed which was re-exported back to China, where it is the duck most commonly used in the
prepared dish called Peking Duck.

pekoe teas
Term referring to leaf sizes. See tea.

pelmeni/pelmeny
Russian meat dumplings resembling ravioli, originally from Siberia. The meat filling is made with pork,
lamb or beef.
Households used to make them in huge quantities and kept them frozen outside the house in burlap bags
during the long, bitter-freezing winters
The dumplings are boiled or steamed and served with a dipping sauce. Siberians favor a mixture of hot
mustard and vinegar. Muscovites favor sour cream and butter. Also commonly served in clear beef
soups.

pelotas
Spanish term for balls, sometimes used for meatballs served in cocido. See there.

pemmican
Dried very fatty paste made with game or buffalo meat and flavored with wild berries. Pemmican was
American Indian food, and was quickly adopted by the early settlers. The word in the Cree language
means: The least food with the most nourishment.
Also known as pemican.

Peneteleu
Rumanian cheese made with cow's milk. It is a plastic curd cheese.

penicillium
Mold used in the production of cheeses. Penicillium candium is used in the production of Camembert
cheese; penicillium glaucum is used in blue veined cheddar, and penicillium roqueforti is used in the
production of Roquefort cheese.

penne
Tube shaped pasta.

Pennsylvania Dutch food

General term used for the cooking of the Amish settlers of the Mennonite Sect in Pennsylvania. The
settlers are of Palatinate German descent and the cooking reflect the wholesome food served 250 years
ago in their homeland. Fill yourself up an clean the plate is a popular motto
The Lancaster market is famous for vegetables, preserves, apple butter and honey.
TYPICAL DISHES ARE:
Corn meal mush - made with yellow corn
Corn relish - slightly sweet
Dried fruits - especially apples
Dumplings - flour dumplings served with stews
Fastnacht kuechle - yeast doughnuts
Fox grape jelly
Fried apples - popular dessert
Pancakes - often made with buckwheat flour
Sauerkraut
Schnitz - dried apple pieces
Schnitz un gnepp - stew with pork or ham, dumplings and dried apples
Scrapple - See there.
Shoo-fly pie - molasses pie
Sweets and sours - seven varieties each served as relish
Food has become a popular tourist attraction and is served family style or buffet in many restaurants.

659
pennyroyal
Perennial medicinal plant in the mint family used as ground cover. It has insect repellent properties.
Mentha pulegium.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

peony
Showy flowers, the roots and flowers are considered edible. The flowers are used in China to flavor tea
and infused in wine. the roots are boiled and served as vegetable.
Pliny says peony is the oldest of all plants, and it was described already 320 B.C.
Paeonia spp.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Pepato
Southern Italian pepper spiced cheese.

peperoncini
Italian/Tuscan hot green peppers.

Pepin, Jacques
French chef and probably the most successful French cookbook author in the US. Jacques was born in
Bourg - en Bresse near Lyon, France. He became the personal chef to three French heads of state.
in 1959 Jacques Pepin came to the US. He earned a degree B.A. and an M. A. at Columbia University
in eighteenth century French Literature. He is a frequent guest on TV and has written for the New York
Times, Bon Appetite, House Beautiful, Gourmet Magazine and Travel and Leisure.
He has written numerous books for the general public.

pepinello
Another name for chayote. See there.

pepino

Tropical fruit, small mauve or purple-striped, golden melons with a silken texture and juicy flesh with tiny
edible seeds. They have a fragrant aroma and a mildly sweet flavor reminiscent of melon or pears and
honey. Most US supply comes from New Zealand, in May through June, though some are now grown in
California.
Also known as melon plums, melon plums.
Solanum muricatum.

pepitas
Spanish word for toasted pumpkin seeds. They are used in Hispanic cooking for texture and flavor.

pepper
Pepper, the spice in the shape of peppercorns. This spice originated in Asia, and was first cultivated in
India. It was a spice that appealed to European taste and became the object of trade wars between
European and Asian countries.
The spice grows on vines in the shape of small berries. The berries are harvested and dried. They turn
black after drying. The are called peppercorns and when ground produce black pepper.
The inside of peppercorns is white. White pepper is made by removing the black outside shell. There is
little difference in flavor between black and white pepper. White used for visual reasons to avoid black
specks in light colored sauces. Ground pepper looses flavor rapidly and there is a solid reason for
presenting pepper in restaurants freshly ground.

660
Green and pink peppercorns are available pickled in vinegar or dried. There is not much reason for
harvesting unripe peppercorns, and they could be slightly toxic.
There is confusion about the term pepper, because the plants in the family capiscum, native to the
Americas, are also called pepper. These plant range from mild peppers found in vegetable markets to
fiery chilies.
The spice paprika is made from a strain of capiscum peppers.
Poivre in French, Pfeffer in German, pimienta in Spanish, pepe in Italian.
Piper nigrum.

pepper, the vegetable

Member of the Solanaceae family, native to America, which also includes potatoes, tomatoes, and
eggplant, as well as the deadly nightshade. They become more nutritious as they ripen.
The term pepper is also used for a spice in the piper nigrum family. This confusion in nomenclature
dates back to the days of Christopher Columbus. His primary purpose was to find a shorter route to India
to obtain spices, primarily pepper.
Reaching the new world, he thought he had reached India, the key producer of spices. As a result, he
misidentified the natives as Indians, and assumed the hot chilies they used as seasoning was a type of
pepper. Thus, chilies and other members of the genus capsicum, which are not related to the genus
piper, are referred to as peppers.
There are basically two groups of peppers, the mild bell peppers and the chili peppers. See under chili.
BELL PEPPER VARIETIES:
Bell pepper - crisp, bland tasting member of the genus capsicum, sometimes referred to as sweet
pepper. These peppers were originally green and turn red when ripe, but hybrid varieties are red, yellow
and even purple.
Nora - plump sweet red peppers, from Alicante in southern Spain. Mostly sold dried. Then they are
soaked in water at the time of use, mostly in paella and rice dishes. Sometimes sauteed with garlic to
make a sauce.
Padron - named after the town in Galicia where they originated. Only 1 to 2 inches long. They resemble
miniature green bell peppers. Generally sweet, but some can be fiery hot.
Paprika - see there.
Piquillo - scarlet red Spanish pepper from the regions of Navarre, Rioja, and Catalan. Eaten fresh or
purchased already roasted and peeled in jars. Mildly spicy and good grilled.
Capsicum spp.

pepper grass
Weeds in the mustard family. Garden cress and watercress are cultivated varieties.
Pepper sprout is a wild vegetable, also known as poor man's pepper.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

peppermint
Aromatic perennial herb, easily grown in temperate climates. The aromatic oil derived from the leaves
and stems is used to flavor cakes, drinks, candies and cosmetics. See mint. Mentha piperita.
pepperoni
Italian type dry sausage, fatty. Often used on pizzas.

pepperpot
See Philadelphia pepperpot.

pepperpot
West Indian stew made with the starchy tuber, eddoe. See there.

pepper steak
Steak dipped in coarsely crushed peppercorns, often served with a red wine sauce.

pepper steak

661
Once popular chafing dish item often served on buffets. Braised beef strips garnished with green and
red bell peppers and onions.

Pepsi-Cola
Cola soft drink, the biggested competitor to Coca Cola. Highest per capita consumption is in the small
city of Pikeville, Kentucky.
The company also makes Mountain Dew and Mountain Dew Sport (a competitor to Gatorade.

pepsin
Encyme, an essential ingredient in digestive juices. The substance is available as ferment in the
manufacture of cheeses.
Pepsin gum was popular in the US in the mid-20th century. The largest selling brand was.Beeman's.

Peranakan
Straits-born people of Chinese roots. When the Chinese men came to Singapore and Malaysia to work,
they intermarried with the local Malayan women and adopted many Malayan customs.
The men are known as Babas and the women are known as Nonyas and developed a respected local
food style. Nonya cooking is a spicy mix of tastes including Chinese, Malayan, Indian, and Arabic
cooking.

Perc-O-Toaster
Extinct American appliance from the turn of the century. Designed for breakfast use, it was a
combination coffee maker/toaster.

percebes
Barnacles harvested on the West Coast of the US, in Spain, and in South America. Pried from sea-
washed rocks where they grow in clusters. Popular in Peruvian seviche. See there.
Also known as goose barnacles.

perch
Fresh water food fish harvested primarily in the Great Lakes, but also found in streams and lakes in
temperate areas of the US.
The fish is referred to as pan fish on account of its size. The best known is yellow perch, also called lake
perch, ringed perch, striped perch and coon perch.
Perca spp.

perche-pierres
French name for the green vegetable known in English as samphire. It grows on sea cliffs in France
which gives it a salty flavor. In appearance, it resembles slender string beans. Used raw or pickled.
Also known as Peter's cress or sea fennel.

662
perdreau
French term for young partridge. Perdrix is a old partridge.

Périgord
Town in southwest France famous for truffle trade. Dishes made with truffles are sometimes called à la
Périgourdine.
Périgord truffle is also known as the black truffle. See truffle.
Tuber melanosporum.

Perigueux Sauce
Brown maet sauce with truffles.

perilla leaf
Pungent leaf, used as a garnish in Japanese cooking. Known as shiso in Japanese.

Periquita
Portuguese grape variety.

periwinkles
Small sea snails. Served hot or cold, in or out of the shell. Common in French and Chinese cooking.
When served in the shells they must be pried out with a toothpick .
Also known as winkles.
Tiny French periwinkles are called bigorneaux.
Littorina littorea.

Perky, Henry
Denver lawyer who in the 1890's invented the process of preparing wheat for shredded wheat cereals.
The wheat is slightly softened with water and steam so that it can be put through a shredder. The cereal
or crackers are then formed.
Triscuits the brand name for a shredded wheat cereal.

Pernod
French, licorice flavored cordial. Opalescent green in color. A direct descendant of absinthe. 40%
alcohol. Normally consumed mixed with water.
See absinthe and pastis.

perrechicos
Spanish mushrooms. Literally translated "little dogs". The Basque name is perretxikos. So delicate they
must be eaten within 12 hours of picking. They grow beneath oak trees.

Perrier
Bottled mineral water from France.

Perrière
French term for stony vineyards.

perry
Alcoholic pear cider.

Persian apple
Old name for a peach, which was regarded by Europeans at the time of American colonization to have
originated in Persia, modern day Iran.

Persian lime
The most common lime variety with dark green color. The US supply is grown in California, Florida,
South America and the Caribbean. Also known as Tahiti lime. See lime.
Persian melon

663
Summer melon with a "netted" skin. When ripe, it has a rich, heady aroma if held up to the nose and it
will yield slightly when pressed at the stem end.

Persian nuts
An old name for nectarines.

Persia food
See Iran.

persillade
French term for a mixture of chopped parsley, bread crumbs and garlic, sprinkled over roast meat,
especially rack of lamb. The dish would be called à la persillade.

persimmon(s)
The fruit is intense orange, and occasionally yellow to bright red in color. It looks somewhat like a small
tomato with a large dried green calyx. Most are picked for transport while underripe and allowed to
soften and ripen off the tree. The variety name is Diospyros, meaning “fruit of the gods.”
Persimmons are native to both the Orient and America, although the American varieties are less flavorful
and thus have not been widely cultivated. Now grown in fairly dry, sub-tropical climates in North America,
especially California, and the Middle East, especially Israel. The persimmon tree is a member of the
ebony family. The tree is tall and graceful with arching limbs and a checkered bark. The fruit grows in late
autumn and winter when the tree is bare of leaves.
Perfectly ripe persimmons are sweet, rich and spicy. Underripe ones are tart and astringent, they will
ripen at room temperature in three or four days.
The flesh of ripe persimmons freezes well, and freezing will remove the puckering traces of tannic acid.
If left to dry, persimmons will turn into date-like fruits.
The thin skin is edible and the flesh is like a firm gelatin.
Varieties differ slightly in shape from completely rounded at the bottom to slightly pointed. Some
varieties have brown seeds which are discarded before eating.
VARIETIES INCLUDE:
Chocolate persimmon - avilable on the West coast.
Early Golden - cultivar for northern climates.
Fuyu - group of rounded, plump, firm, flat-bottomed persimmons, such as Sharon fruits. A non-astringent
variety, seedless variety.
Garretson - cultivar for northern climates.
Hachiya - The most common variety are elongated and become very soft when ripe.
Hicks - cultivar for northern climates.
Jiro - non-astringent variety available from New Zealand in April and May.
Meader - cultivar for northern climates.
Saijo - Oriental variety suitable for cultivation in cold climates.
Wabash - a bright red fruit.
Black sapote, diospyros ebenaster, is related to persimmons.
Also known as date-plum, khaki fruit, Sharon fruit or Virginia date.
Diospyros khaki , the Oriental variety.
Diospyros virginiana, the American variety.

664
Peru food
The country of the Incas with a long, mostly arid and cold Pacific coast, high mountains in the Andes and
tropical jungle in the lowlands.
Peru is famous for the birthplace of potatoes and chili pepper varieties. Seviche is probably the
internationally best know dish. Seviche consists of raw fish and seafood marinated in lime and lemon
juice. See seviche.
Anchovy harvested in the cold Humboldt stream are an important commodity. Pigs and chicken are the
important meat animals. Llama and alpaca do not lend themselves to meat productions and are kept as
beast of burden, for wool and for milk.
ANDES FOODS ARE:
Corn - large kerneled variety, served on the cob and known locally as chocle.
Chili peppers - aji, mirasol and rocoto. See there.
Potatoes - in countless varieties including papa amarilla and chuño. See there.
Quinoa - See there.
Tomatoes - a small green wild variety.
Ulluco - yellow tuber, eaten like potatoes.
TYPICAL DISHES:
Aji de gallina - chicken in a sauce of milk, bread crumbs, and hot chilies or aji.
Anticuchos - spicy, marinated cubed beef heart, barbecued on skewers.
Chupe - shrimp stew thickened with potatoes.
Cuy - guinea pig served roasted or stewed.
Mazamorra morada - viscous purple gelatin made from dried purple corn.
Papa a la huancaina - cold boiled potato in cheese sauce.
Seviche - raw fish and shellfish, marinated in lemon juice, onions, and chili peppers.
The most popular beverage is chicha morada, a deep purple non-alcoholic drink made from dried purple
corn. The most well known drink is the pisco sour. See there.
Peru has a small wine industry for local consumption.

Peruvian cherry
See cape gooseberry. See there.
Physalis peruviana.

Pesquera
Spanish red wine from the Ribera del Duero region, made by Alejandro Fernandez. The winery, named
for the town in which it is located, was begun only in 1972, and the current winemaking style was first
made in 1982. Aged at least 2 to 2½ years in small American oak casks, less than its neighbor to the
west, Vega Sicilia , although the Pesquera reserva spends 4 years in oak.
The wine is deep, ruby red, rich, untuous, soft, complex and balanced.
Tinto Fino grapes are used with some Garnacha blended in; and some years a little white Albillo is also
added for acidity. Production is 20,000 to 25,000 cases a year, and the wines are of three quality levels:
crianza, reserva, and gran reserva.

pesto
Italian sauce made from fresh basil, garlic, pine nuts, olive oil and Parmesan . It is most often used on
pasta.
Pesto is specialty from the port city of Genoa. Condiments that would be preserved with oil were
important with a sea faring population. The basil was local and would grow wild on steep hillsides, pine
nuts would grow in the Mediterranean region, garlic and oil were basic staples in Liguria, the area where
Genoa is located. Originally, the basil was squashed by pestle in a mortar, today food processors are
used, although purist claim that hand squashed basil will develop better flavor.
Pesto is also made with walnuts. The Ligurian sailors maintained an outpost in the Black Sea where
walnut flavored sauces are common, and they might have helped to create pesto. However, pesto made
with walnuts will turn reddish brown.

665
Peter's cress
Weed resembling slender string beans that grow on sea cliffs in France. The salty vergetables is used
raw or pickled.
Also known as perche pierres, or sea fennel.

peterrubi
Food taken home by food workers. Years ago, this practice was common in the food industry. Today it
is considered stealing.

pétillant
French wine term for semi-sparkling as opposed to having more vigorous bubbles, known as mousseux.

Petit and Gros Manseng

French white wine grape varieties grown in Southwest France. The wine is promoted as a seducer.

petit déjeuner
French term for light lunch.

Petite Liqueur
Sparkling liqueur, made by Moet-Hennessy in France, and introduced to the US in 1985. Produced in the
Bordeaux region by the Charmat process, it is bottled in small round flasks with a Champagne cork. It is
made principally from Semillon grapes and also from Ugni blanc, Chenin blanc, and Gros Lot grapes.
The aroma has essences of chocolate, cognac , coffee , oranges and prunes . Known as Petite Licorelle
in Europe because it does not conform to the European Economic Community's definition of liqueur.

Petite Marmite
Classical French clear soup made with beef, fowl and vegetables, often served with sliced marrow,
toasted croutons sprinkled with chives.

Petit Meslier
French white wine grape used primarily in the production of sparkling wine. The variety is being phased
out and replaced with more classic varieties.

petit salé
French term for pickled pork, often served as cold cut.

Petit Suisse
French cheese resembling cream cheese, with rather high fat content.

Petite Syrah
A red wine grape cultivated in California. There is disagreement whether the grape is a genuine Syrah
grape as planted in the Rhône valley of France.

petits fours
French term for small, delicate cookies. They can be sec - dry - or glacés - covered with icing. The term
literally means small ovens. On menus, the term is always plural.

petits pois
Literally translated from French little peas, they are the small green peas commonly served in France.
There is a tiny variety called petits pois, but sometimes early immature peas are also referred to as petits
pois and they do taste similar. Petits pois have a short season and thus are often available only frozen
canned.
A popular brand of canned petits pois was Le Sueur, which is owned by the Green Giant Company,
owned by Pillsbury.

petitgrain oil
Distilled from the young shoots, stems and leaves of the bergamot orange tree used in perfume.

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pétoncles
French term for scallops.

Pétrus, Château (Petrus)

The most prestigious Château of the Pomerol region of Bordeaux . It is owned by the Moueix family
and managed by Christian Moueix. The signature wine is made from about 95% Merlot and 5% Cabernet
Franc.
The wine is extremely high priced for both its delicious taste and its small quantity. Only about 4000
cases are made each year.
Very few people in New York had heard about Château Pétrus until the late restaurateur Henri Soulé,
owner of the famous French Pavillon in Manhattan, bought six hundred cases for his wine cellar many
years ago. The restaurant closed years ago, and the wine would be unaffordable today.

pets de nonne
French term for fritters made with puff paste. Credit for the invention is claimed by a non at the ancien
abbey of Marmourtier on the Loire.
Also known as soupirs de nonne.

petsai
Another name for Chinese cabbage, also spelled Pe-tsai.
Brassica pekinensis.

petscha
Lithuanian Calves' foot jelly.

Peynaud, Dr. Emile

Noted French oenologist. Until he retired in 1986, he was dean of oenological studies at the University of
Bordeaux. Though not ignoring the role of nature, he always stressed the importance of the winemaker.

Pez
Square candy with peppermint flavor made by Pez Candy Company of Orange, Connecticut. It was
given a boost in the movie "Stand by Me". The company was originally Austrian.

Pfannkuchen
German word for pancake. In an extented sense, it is also a fried doughnut.

Pfeffernüsse.
German spice cookies, popular during Christmas time. They are round and sugar frosted.
Also known as Pfefferkuchen.

Pfifferling
German name for a small, wild, yellow mushroom variety, called chanterelles or hedgrow in English.
See there.

Pfister
Cheese named after its inventor, Pfister Huber, a Swiss. The cheese resembles Emmental and Gruyère
cheese. See there.

667
Phaeophyta
Group of brown edible seaweeds.

pheasant
Game bird in the extended family galliformes. Pheasants are also farm raised, and these birds have
little game flavor.
The flavor of wild pheasants is improved by hanging the bird, still in the feathers by the neck in a cool,
well ventilated spot for up to one week. The aging makes the meat more tender, and the decomposition
setting in develops a certain flavor, which connoisseurs cherish. The french word "faisande" means gamy
aged, and is applied also to other game.
Today, aged game birds are no longer in demand, and pheasants are eaten freshly killed. Often the birds
served in restaurants are frozen.
An Old English custom is to serve pheasant with food pheasants likes to eat, such as chestnuts and
celery.

phenomenal berries
Similar to longanberries. See there.

Philadelphia food
Large and historic city in Pennsylvania.
BEST KNOWN DISHES ARE:
Philly cheese steak - See there.
Philadelphia Pepper Pot - See there.
Pretzels - See there.
Scrapple - See there.
Snapper soup - made famous by Bookbinders Restaurant.

Philadelphia cheese steak

Fast food grilled sandwich of thin slices of beef tossed with melted American process cheese or Cheeze
Whiz and served on an Italian style long hero roll, known locally as a torpedo roll. Choice of toppings
include sauteed onions, hot peppers, cherry peppers, mild or hot sauce and mushrooms.
The invention of the sandwich, a popular Philadelphia dish, is credited to Pat (Pasquale) Olivieri, who
first sold a thinly sliced steak sandwich at his hot dog stand in 1932. In 1934, Pat and his brother opened
Pat's King of Steaks, on 9th Street in South Philadelphia and the made the steak sandwich their
specialty, then adding cheese and gradually other toppings.
Also known as Philly Cheese Steak.

Philadelphia eggs
Old Waldorf-Astoria Hotel recipe. Poached eggs on English muffins with a slice of chicken meat, topped
with Hollandaise sauce.

Philadelphia Pepper Pot

Soup which originated probably in the Caribbean and was brought to Philadelphia by slaves. The soup
consists of green peppers, onions, celery and other vegetables cooked with diced tripe. The original
recipe calls for turtle meat, and tripe is a substitute. It can be assumed that the original soup was also
very spicy, compared to the mild version served today.
The soup is often thickend with flour Spätzle (little dumplings), and this addition is the result of the
vicinity of Pennsylvania Dutch country, which was settled by Germanic groups.

Philadelphia Cream Cheese™

Popular brand of cream cheese.

Philadelphia sticky bun

Yeast bun covered with brown sugar icing and cinnamon.

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Philippe, Claude
Catering Director at The Waldorf - Astoria Hotel during the second world war and the years afterwards,
popular with the Cafe Society crowd and the originator of the April in Paris Ball, which took place every
October and attracted High Society from around the world.
He was the ultimate showman, fluent in French and spoke English with a slight English accent. His
estate in Peekskill attracted man show business personalities and there was even a rumor about a
romance with Grace Kelly.
Claude Philippe created the Lucullus Circle, a gourmet society. He died in the late 1970's.

Philippe's/Philippe
Los Angeles cafeteria-style restaurant, credited with "invention" of the French Dip sandwich. The founder
was Philippe Mathieu who emigrated to Los Angeles from Provence, France.

Philippine lime
Tropical fruit, important ingredient in Philippine cooking because it provides the acidity which is often
lacking in other tropical Southeast Asian fruits. The climate precludes the growing of lemons, which do
not take well to the excessive heat and rainfall, nor do limes.
Despite its name, the fruit is not green like other limes. Both the skin and flesh are deep orange,
resembling a small tangerine. But the flavor is a cross between lemon and lime, thus a mixture of the two
can be substituted.
Philippines squeeze the juice over food as they eat it or incorporate it into dishes.
This attractive tree is also grown as an ornamental shrub in Florida and California.
Also known as calamondin/calamansi.
Citrus madurensis.

Philippine Islands food

Huge tropical island group with a culinary tradition influenced by Spain, the US and by its neighbors.
There are two flavor groups, food cooked with palm vinegar, tamarind and Philippine limes, or salty
such as bagoong or patis fish sauces.
Adobo is national dish, a kind of sour stew made with pork or chicken, also with shrimp, marinated, fried
and boiled to a thick sauce or paste. It has many variations. The diet. is rich with seafood. Philippine
food is often fried.
Rice is an important staple and the terraced rice field of Banaue go back 2000 years. Important high
yield rice strains have been developed by the International Rice Research Commission have increased
yields dramatically, yet not without complaints about taste.
Merienda is an afternoon snack of tea, cakes and savories. Eating utensils are primarily the spoon and
fork, not chopsticks
DISHES INCLUDE:
Adobo - See above.
Balut - hard boiled duck egg with partly developed embryo
Bibingka - rice flour dessert sprinkled with cheese
Bucayo - coconut cake dessert
Gulaman - pineapple and coconut dessert
Kari kari - oxtail stew with rice and peanuts
Lumpia - sort of deep fried egg roll served with sour sauce
Morcon - rolled flank steak
Puchero - stew
Rellonong Manok - chicken stuffed with pork
Rellonong Alimango - stuffed fried crabs
Sinampalukan - seafood stew made with tamarind leaves, adding a sour flavor.
Sinigang - A meat or fish soup cooked with vegetables
Turon - fruit fritters.
Ukoy - sweet potato, vegetable and shrimp fritter
BEVERAGES INCLUDE:
Beer
Halo halo - sweet coconut milk with many garnishes, a dessert and beverage.
Lambanog - sweet palm wine.

669
phoa
Indian prepared rice product. A par-boiled rice which is compressed, then fermented.

phosphate
Old fashioned name for ice cream soda.

phrik
Thai. Small, searingly hot chilies.
Also known as prik khee nu.

phylloxera
Plant louse that attacks the root stocks of vinifera grapes, the best wine grapes. An infestation of
phylloxera destroyed the finest vineyards of France and most of western Europe in the 1860's and
1870's.
Phylloxera was brought to Europe on American vines. Most vineyards were replanted on American root
stock which seemed to be immune. However, phylloxera is not eradicated and is again devastating
vineyards, this time more so in the US than in Europe.

phytochemicals
Naturally occurring compounds in fruits and vegetables providing health benefits. They have no
nutritional value like vitamins and minerals, but these chemical substances may protect from certain
diseases.

piadina
Italian flat bread from the Emilia-Romagna region, made with flour, pork lard (an addition to the original
formula), salt, and water, and sometimes baking powder. Similar to pita, it is cooked on a griddle or,
originally, on hot stones. It is eaten plain or folded around meat, cheese, or vegetables as a sandwich.

picada
Spanish/Catalan paste or sauce made with almonds, garlic, parsley, fried bread, and sometimes
anchovies, used to flavor dishes, such as arroz negro .
Sometimes picada includes bitter chocolate, like the Mexican mole poblano .
Picada is used in the Catalan specialty mar y montaña.

picadillo
Cuban hash made with beef, minced olives cooked in spicy sauce. The word means hash in Spanish.

Picardan
French wine grape grown in the Rhone Valley and used in Châteauneuf-du-Pape, et al.

piccalilli
Sweet sour Indian pickle or India vegetable relish flavored with turmeric.

Pichon-Longueville Baron Château

Famous wine estate in Pauillac, Bordeaux France.

Pichon-Longueville Lalande Château

Famous wine estate in Pauillac, Bordeaux, France.
Réserve de la Comtesse is the second label.

pickerel
Fresh water food and game fish in the pike family.

pickle

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Foods that have been preserved in a flavored brine. The term is most often applied to small cucumbers,
called kirby, but other foods, such as meat, fruits and vegetables can be pickled. The acidic ingredient in
pickles is vinegar, Kosher or Jewish pickles are cured in salt brine without vinegar.
The pickling process is Dutch and is traced to the fifteenth century. There are many styles of
pickles.
PICKLE VARIETIES AND STYLES.
Bread and butter pickles - cucumbers with vinegar, turmeric, mustard, seeds, onions and sugar.
Cornichon - French term for very small, rather acidic pickles.
Dill pickles - flavored with dill seeds and garlic.
Gherkins - small pickles, they can be sweet or sour
Kosher pickles - cured in salt brine with garlic, mustard and coriander seeds.
Mustard pickles - flavored with mustard and sugar.
Piccalili - See there.
Pickled tiny onions - used as relish and as garnish.

Pickled cheese
Cheese made in warm countries, and are kept in brine to extend their keeping properties. Most cheeses
are made around the Mediterranean Sea. Typical examples are:
Brândza - made in Rumania.
Feta - made in Greece.
Domiati and Kareish - made in Egypt.
Teleme - made in Bulgaria.

pickled oysters
English once fashionable dish, but not common today. The oysters are first poached in their own liquid,
then preserved with vinegar, lemon peel, mace, and peppercorns.

pickled pork
Louisiana seasoning made of pork shoulders marinated in brine with spices. It is used in the dish Red
Beans and Rice.

picnic shoulder/ shoulder-arm picnic

Cut of meat taken from the shoulder and containing the arm bone, shank bone, and part of the blade
bone. The cut can be used for slow roasting or as stew meat.
Picnic Ham is the boneless cured and smoked picnic shoulder. The product is also refered to as smoked
picnic or smoked picnic shoulder, smoked callie, smoked cali, or California ham.
Meat Buyers Guide # 405.

picolit
Rare and prized white grape variety, grown in Italy's Friuli region. It has given the name to a dessert
wine made with slightly dried grapes.

picpoul
White Wine grape grown in the Rhone Valley and used in Châteauneuf-du-Pape, et al. A wine grape
common in the Midi in France. Also used somewhat in Armagnac.

pide
Turkish flat, pita-like yeast bread.

piddock
Edible bivalve mollusk found in holes in soft rocks at the English and French coasts.

pie
Food baked in pastry, filled in a pastry shell, or baked in a deep dish. Pies can be sweet or filled with
meat or vegetables, but most people associate pie with dessert. There are two basic varieties,
the double crust pie, which has a crust on the bottom and on the top, and the single crust pie, which has

671
only one crust. In a deep dish pie, the crust is on the top, open face pies have the crust on the bottom.
The crust is always very flaky, and is made with shortening, not butter as in other pastries.
An exception is the Boston Cream Pie, which a made with sponge cake, filled with custard and covered
with chocolate icing.
What really pulls all pies together is the shape. A pie dish is a round, oven-proof dish, about 1" deep, or
deeper. Pie dishes are made often from aluminum and are disposable.

Pie cheese
Generic name for cheese used in baking, such as cottage cheese, bakers cheese.

pie crust
Cooking tip. For fruit pies, coat the inside of the crust with a combination of 2 tablespoons of water and 3
tablespoons of sugar before filling. This forms a seal which prevents the fruit juices from seeping out and
also prevents the crust from becoming soggy.

pie plant
American colonists' name for rhubarb.

pie washer
Slang term for bakers' helpers.

pièce montée (piece montee)

Ostentatious culinary showpiece, a descendent of medieval banquets. It was inedible in most cases.

pièce de resistance
Old menu term for the main entree on formal menus, normally a large roast.

Piedmont wines
One of the most important wine growing region in Italy encopassing the Po valley. The capital is Turin, an
industrial city, but also the center of Vermouth trade.
The red wines include: Barolo, Barbaresco, Barbera, Freisa, Gattinara, Ghemme, Grignolino and
Nebbiolo.
The white wines include: Gavi, Cortes. The sparkling wine is Asti Spumante.
Some of the simpler wines include: Barbera d'Alba, Dolcetto d'Alba, Nebbiolo d'Alba.

pig sandwich
Nashville, Tennessee specialty. Chopped barbecued pork, doused with sticky, tomato barbecue sauce
and served on a roll. Often spiked with Tennessee whiskey.

pig
Most of the pigs raised today are a cross between a small, plump, short-legged Chinese pig and a skinny,
long-legged, gamey European pig. This cross was developed by Robert Bakewell in Leicester, England in
the latter half of the 18th century.
Domesticated pigs have little hair and need shade. For this reason they often burrow in muds. The are
scavengers and feed on practically anything edible. They also grow fast and have large litters; no
wonder that pigs became popular food animals in many countries. However, the Jewish and Muslem
religions forbid the consumption of pork meat.
Small parasites or worms called trichinae can live in pigs and can be passed on to human beings in
undercooked pork. They are killed by heat. Modern Farm raise pigs are basically free of trichinae.
See also pork, suckling pig, cochinillo.
Roast suckling pig is known as porchetta in Italy.

pig out
Slang term meaning to gorge on food, though not necessarily on pork products.

pig's ears
Pastry/cookie made with puff pastry. The item is also called palmier.

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pig’s ears
Butcher item with high gelatin content. They can be stuffed and braised or used in head cheese.

pig’s knuckles
Cured pig's knuckles are served in Germany often with Sauerkraut. The German name is Eisbein.

pig’s trotters/feet
Highly gelatinous muscles used in soups and often in Sauerkraut.

pigeage
French wine term, which refers to the stirring of fermenting grape juice in huge vats in order to keep the
must from overheating. Most winemakers have turned to mechanical paddles, but until the 1970's many
employed men to take the "naked plunge". It was actually a dangerous undertaking, because it is easy to
slip in the vats and suffocate by the soporific gas created by fermentation.
The term is also used for holding down the grape skins with a large round wooden board, during
fermentation, to keep the skins in contact with the juice in order to extract the fullest flavor and color.
Known in English as heading down.

pigeon
Pigeons of gastronomic interest are farm raised and are about four weeks old. They are traded as
squab, and sold mostly to restaurants. Their dark meat is flavorful.
Wild pigeons are tough because they fly fast which makes the tough muscle. They can also be infected,
and are therefore not eaten.
The passenger pigeon, once the most numerous bird on earth was widely hunted for food and is distinct
today.

Pigeon peas
Beans, native to Africa, they take their name from their shape. Used usually dry, they are a staple in the
Caribbean, and are also used in India. The beans grow in a slightly twisted pod.
Available fresh in tropical areas where they are grown, but sold dried or canned in other locales.
Also know as spandules, gandules, Congo peas, goongo, gungo peas, red gram and Toor Dal.
Cajanus cajan.

pinoli
The Italian name for pine nuts . See there.

pignolo
Red wine grape from the Friuli region of Italy, decimated when phylloxera hit Italy in about 1921, rarely
cultivated today.

pike
Fresh water food and game fish in the family of Esox. The flavor of the fish is excellent, but on account
of its bony structure it is not popular.
In French cuisine it is used in quenelles de brochet, a much acclaimed fish dumpling dish.
Muskellunge is a large pike variety.

pikelet
English regional term for crumpets. See there.

piki
Paper-thin bread, made of blue cornmeal by the Hopi Indians in New Mexico.
The term is also used for hand made blue cornmeal corn flakes made by the Hopi Indians.

pilaff
Generic name for rice preparations of oriental origin. The rice is cooked with fat, aromatic liquid and
often with meats, shellfish and vegetables. One of the most basic staple foods in India and Pakistan.

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In French cooking, pilaff rice is rice cooked shortly with butter or fat, and then simmered with a precisely
measured amount of liquid. When the rice is cooked, all liquid should be absorbed.
Also known as pilau or pilaf.

Pilchard
Sardine - like fish, caught off the Southern coast of England.

pili-pili/pilli-pilli
East African hot chili peppers, the Swahili word for pepper.
Also known as piri piri.

Pillsbury
Corporation founded as a flour milling company in 1869, it now owns such diverse companies as Green
Giant , Burger King, Haagen Dazs.

pilot wafers
See hardtack.

Pilsner
Style of beer named for the town of Plezen, formerly Pilsen in the Czech Republic. A light Bohemian
lager beer with a strong hop flavor. The Pilsner style has been widely imitated.
Pilsner Urquell is the most famous beer of Czech Republic.
Pilsner glasses are tall and gently V-shaped.
See beer.

pimento(s)
Red pepper, roasted, peeled and preserved in oil or its own juice, used mostly as a condiment or garnish.
Slivers of pimento are also used to stuff green pitted olives.
Pimiento in Spanish.
Also, the Jamaican name for the allspice tree. See there.

Pimento cheese
Cheese to which ground or diced pimento peppers are added.

Pimenton
The Spanish word for paprika.

Pimientos del Piquillo de Lodosa

Small, triangular, pointed red peppers from the Ribiera Alta region around Lodosa along the Ebro River in
Spain. The peppers grown there are so famous that they were granted denomination of origin.
Genuine Pimientos del Piquillo de Lodosa are roasted over charcoal to remove the skin, are seeded and
canned. Industrial canned peppers are washed to remove the seeds, and much flavor is lost.
The Pimientos del Piquillo de Lodosa are available canned.

Pimm's No.1 Cup

An aperitif made with gin, liqueurs, herbs, and citric extracts. Traditionally drunk in Britain at polo
matches and often mixed with carbonated lemonade. The version made for export to America is slightly
different from the English version since we do not have the same lemonade for mixing. Quite sweet in
taste, it is often served with a splash of lemon juice and a stick of cucumber for stirring. 33.5% alcohol
The "cup" in the name refers to the gin and cordial mixtures served in most old English inns and pubs,
including James Pimm's oyster bar in London's financial district, where Pimm's was invented in 1841.
The number "1" once distinguished this mixture from others numbered two to six, each based on a
different spirit. As of 1972, only number "1" remains.

pinard
French slang term for an inexpensive red wine, though not necessarily a derogatory term like the British
"plonk".

674
pinch
Ill-defined measurement used for powdered spice. It is usually assumed as the amount that can be held
between thumb and forefinger.

pincho morundo
Spanish. Small meat kebobs. Popular as a tapas in Andalusia. See tapas.

pine kernels
British term for pine nuts.

Pine wood
The wood is not recommended for barbecuing because of its high resin content. It can produce
carcinogen benzopyrene in food.

pine nut(s)
The seed kernels obtained from the cones of certain pines. The cones are heated in order to spread the
scales and allow the nuts to be extracted.
These pines grow in such diverse places as Italy, Turkey, China, Switzerland, Mexico, and in the US in
Colorado, New Mexico and Arizona. The tiny nuts have a soft-shell that can be cracked with the teeth to
extract the small slivered kernel. Most pine nuts are sold shelled.
Also known as piñon or pinyon nuts or Indian nuts, because they were eaten by the native Americans,
and are indigenous to the American southwest. Commonly referred to by their Italian name, pignoli. They
are used in Italian pastries and in pasta dishes.
Also known as pignon, pinon and pignoli.
Pinus pinea.

pine nut oil

Light brown oil with delicate flavor made in France. It is rather expensive and is used in salads.

pineapple
The only edible member of the bromeliad plant family, named for its superficial resemblance to a
pinecone. With its crown of leaves, and rich taste, it is sometimes called the king of fruits. Grown
throughout the tropics, especially in climates with a heavy rainfall. Principle exporters are Hawaii, the
Ivory Coast, and Dominica. Pineapples are grown under glass on the Azores Islands.
Written about by Christopher Columbus when he returned from the New World and pineapples were
Introduced to the European table in the 17th century. .
Pineapples will not ripen once picked. A day before they mature a rush of sweet sap shoots from the
roots into the fruit, ripening it all at once. It is only at this moment that the fruit is suitable for picking.
Ripe pineapple will give off a sweet smell if held up to the nose. Most pineapples reaching the markets
are by necessity picked un-ripe and do not develop the same flavor as they have in the tropics.
Pineapples contain bromelin, which tenderizes protein. This means that they cook well with meats and
fish, but it will decompose gelatin derived from animal sources. Cooking destroys the enzyme.
Ripe pineapples have a very sugar content and ferment easily. In some areas pineapple juice is used to
make alcoholic drinks and vinegar.
The pineapple became the symbol of hospitality in New England on account of trade with the west
Indies.
Ananas comosus.

675
Pineapple cheese
Cheddar type cheese made originally in Litchfield County, Connecticut about 1845. The cheese has no
pineapple flavor, but is shaped like a pineapple, which is the symbol of hospitality.

Pineapple guava
Alternate name for feijoa, so named because it resembles guava in taste, though it is only distantly
related.
Also known as Brazilian guava and guavasteen in the West Indies.
Feijoa sellowiana.

Pineapple melon
Small two-portion watermelon. Its flesh resembles pineapple in appearance, thus the name. Grown in
Israel. It is not a cross between the watermelon and the pineapple.
Citrullus lanatus.

Pink gin
Gin drink popular among the British who worked in the colonies such as India. It was simply gin with a
dash of bitters, which turned the liquor pink.

pink lady
Frothy bar drink popular in the 1930's, just after the repeal of Prohibition. It consists of Grenadin syrup,
apple jack, gin and egg white.

Pinole
Name of a drink from the Southwest, consisting of chocolate, sugar, milk and thickened with a small
amount of masa harina .

Pinole
Dry and ground grains or grass seeds, used by Indians and by explorers as food. It can be eaten dry,
and also mixed with water.
Wild plant can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Pinot
Possibly the oldest cultivated grape variety in the world. It is believed to have come to France with the
Greeks at least six centuries BC. Widely cultivated by monks and other members of religious orders.
There are red and white grapes called Pinot. The Pinot noir is the grape of many famous Burgundian red
wines, and a blending wine used for Champagne. Because it is a red grape, the clear juice must be
abstracted from the skins very quickly before it takes on any color from the dark skins.
Burgundy vineyards were untended after The Great Plague, and were replanted by monks with
the Gamay grape. Philippe le Hardi, Duke of Burgundy, banned the Gamay, and spearheaded the revival
of the Pinot Noir.
The grape needs a dry climate, hot sun and cool nights. It is difficult to grow and nowhere achieves the
success of Burgundy. Chalone Vineyard in Monterey County, California was the first to focus on the Pinot
Noir in America. Oregon is thought to have the most success of any American area.
The grape has become a challenge for wine makers in several other countries, notably the US, Italy,
Australia and New Zealand.
It is called Spätburgunder in German and Pinot nero in Italy.
The white grape has a number of varieties, the Pinot blanc, Pinot gris are planted in many countries and
carry local names, the Pinot Chardonnay in Burgundy is not really a Pinot.

Pinot Blanc
Alsatian French white wine grape, also cultivated in other countries.

Pinot Bianco
Italian white wine grape. Not the same as the Pinot Blanc grown in US.

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Pinot Blanc
White wine grape cultivated in California. The California Pinot Blanc is different from the Pinot Blanc in
Alsace and from the Pinot Bianco of Italy. American Pinot Blanc is the same grape as the French Melon
de Bourgogne.

Pinotage
Red wine grape which is a cross between pinot noir and cinsault . Grown in New Zealand.

Pinto beans
Kidney shaped dry beans, with light brown specks.
Phaseolus vulgaris.

Pinwheels
One popular canapés consisting of thin sliced white bread rolled around a filling, chilled and sliced.

pinzimonio
Mixture of aromatic seeds served as a palate cleanser at the end of an Italian meal.

Piña colada (pina)

Refreshing cocktail made with rum, cream of coconut and pineapple juice. The cocktail is popular in
tropical countries and supposedly was created at the Caribe Hilton Hotel in San Juan, Puerto Rico.

piñon nuts
The Spanish name for pine nuts . Also spelled pinyon nuts.See there.

Piora
Cheese made in the Canton Tessin in Switzerland, resembling Tilsit.

pipe(s)
British term referring to the barrels used to age Port wine. Also a quantity of Port. A pipe ranges
between 117 gallons, the equivalent of 56 cases of wine, and 145 US gallons.
The standard Madeira pipe holds about 110 US gallons.

Pipe regate
Italian dry pasta in the shape of small pipes.

Piperade sauce
Spanish/ Basque sauce of cooked tomatoes, bell peppers, onions and garlic, and sometimes with a little
Parmesan cheese. The French version uses also cooked egg yolks.

Piperine
The active ingredient of black pepper, an alkaloid. It stimulates perspiration, and therefore cools the
body. This explains the popularity of highly spiced foods in hot countries.

pipikaula
Hawaiian dish made with dried beef.

Pipo Cream
French blue cheese.

Piquepoul Gris
French white wine grape grown in the Rhône Valley, and in small amounts in Northern Spain. The wine
is used as blending wine.

piquette
French term for imitation wine made with pressed out grape skins and stems, sugar and water. There is
so much wine in the world that there is no need to make fake wine.

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piquiá
Amazon wild growing enormous fruit trees. The softball sized fruits have thick greenish tan skins and are
gathered and sold at local markets.
Caryocar villosum.

pirão (pirao )
Brazilian sauce that can be made with rice flour, flavored with coconut milk. Around the area of Bahia it
is made of toasted manioc flour, cooked in fish broth and flavored with pepper, tomatoes and onions. It
is served with fish.

pirarucú
Brazilian large Amazon river fish. One of the largest fresh-water fish in the world. It is fast-growing and
can grow to six feet in length and over 100 pounds in just 18 months. It can reach as much as 15 feet
long and almost 300 pounds in weight. However, dangerous over-fishing has significantly reduced the
supply in terms of numbers and the size of fish.
It is usually caught by harpooning in slow moving areas of the river or its streams or in shallow lagoons.
Some is caught at night by "telegraph harpooning" in which a funnel-shaped net is strung across a
stream and held in place by poles. As a pirarucú swims into the funnel, he jostles the poles and the
fisherman can judge when he'll come through the opening in the tunnel and be harpooned.
The flesh of the pirarucú is delicate and good tasting. Some of it is salted and dried like cod.
It's name, literally translated, means bony-tongue, and the tongue can be dried and used to file wood, but
the pirarucú is perhaps more famous for its rough scales. The scales of the fish are large and thick,
drying to a brittle, abrasive, curved disk. They are used as nail files.
Arapsima Gigas.

piri piri
African shrimp dish from Mozambique, influenced by Portuguese and Brazilian cuisines. Broiled shrimp
seasoned with lemon and chili peppers.

pirog/pirogi
Eastern European/ Russian turnovers either boiled or baked and filled with a wide variety of fillings
including cabbage, potatoes, buckwheat, sauerkraut, meats and pot cheese.
Boiled pirogi are made with noodle dough eaten as main course with browned onions or as soup garnish.
Baked pirogi are made with yeast dough and served as appetizer.
Pirogi are also filled with apples or blueberries and served as desserts.
Also known as pierogi.

pisancalla
Peruvian corn used by the Incas for popping. See popcorn.

Pissaladière
French Mediterranean/ Provence pizza -like pie. Thick bread dough crust, topped with onions,
anchovies, and black olives.

pissenlit
French term for dandelion, a tribute to the plant’s power as a diuretic. The English translation is pissy-
bed.

Pischinger Torte
Austrian cake consisting of Oblaten wafers, see there, layers filled with chocolate butter cream.

pisco sour
Peruvian drink made with pisco, a distilled brandy. Ecuador's version is called paico sour.

piss clams

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Soft shell clams, often served cooked in broth or steamed and called steamers.

pistachio
Nut native to southern Europe and Asia Minor and now grown in California, used in desserts, ice cream
and as snack.
The kernels are light green, covered with a light brown skin, encased in a buff or light brown shell. For
eye appeal, nuts sold in the shell are often dyed red. Most pistachios nuts sold retail are salted, without
the salt they might taste bland or stale.
To remove the skin from the nuts, soak in hot water for just about 1 minute. Rub the nuts in a towel
briskly to remove the skin. To crisp them, spread in a single layer and warm in a pre-heated 300 degree
oven for about 10 minutes.
Pistacia vera.

pistou
French Provençal soup seasoned with basil.

pita bread
Flat round yeast bread about five inches across. It is baked quickly in a flat oven to puff up, but remain
soft. Pita bread will form a pocket when cut in half and pulled open. The pocket can be filled with a
variety of fillings, and is eaten as a sandwich.
Pita bread It can be made with a variety of flours, including white or whole wheat. It is popular throughout
the Middle East, and is available in the US in Armenian, Greek, Turkish and other ethnic neighborhoods.
In Israel, pita is often eaten with hommos and tahineh.

pitanga
Cherry-like fruit, but is not botanically related to the cherry. Also sometimes referred to as Surinam
cherry, a term confusingly also used to refer to the acerola , whose botanical name is Malphigia glabra.
An attractive, bright-red fruit which grows in clusters like cherries. However, it has deep regular furrows
and may contain more than one seed.
The name pitanga is Portuguese, as the shrub was discovered in Central America by the Portuguese
explorers, who spread it around the world. Now grown in Israel, Australia and New Zealand.
The slightly sour fruit is good in jams and jellies. The fruit also combines well with other fruits, such as
citrus. The rich, dark red leaves and white flowers make this an attractive ornamental shrub as well.
Also known as Brazilian cherry, cayenne cherry, petanga.
Eugenia uniflora.

pitahaya/pitaya

Colombian sweet cactus fruit with translucent kiwi-like flesh in both texture and flavor.

Pitcairn Island food

South Pacific island settled by the mutineer crew of the Bounty in 1790. Its isolated location, between
Tahiti and Easter Island, and its small size makes the food choices very limited. In addition, an Adventist
missionary who came to the island in 1887 convinced the islanders that pigs and crayfish were unclean,
and to this day they are not usually eaten.
Readily available supply of fish, such as shark, wahoo, nanwe and opapa, three popular local fish fruits
and tropical fruits such as oranges, mangoes, plantains, breadfruit, grapefruit, avocado, bananas,
coconuts and sugar cane.
Beans, beets, cabbages, cassava, sweet potatoes, tomatoes, lettuce, and peas are cultivated. Arrowroot
is grown, but flour must be imported.
The most representative dish is pilhi, which is grated sweet potatoes wrapped in banana leaves.
LOCAL FOOD TERMS:
cocknuts - coconuts as they were known in 18th century England
wekle - food in the local dialect
fei - plantains.

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pith
The inner, often bitter white layer of citrus rind .

pithiviers
French specialty dessert, from the village of the same name. It is a puff pastry cake filled with almond
paste.

Pitmaston Pineapple
English variety of apple.

pizza
Flat yeast bread topped with a wide variety of toppings. The dish if of Italian origin, but breads topped
with ingredients is popular in countries around the Mediterrean Sea.
To make good pizza, flour with a high gluten content, and a very hot oven are essential. The best pizzas
are baked in a hearth (brick) oven, because the heat is even.
The toppings can vary widely. The original pizza was topped with a thick tomato sauce, seasoned with
oregano, and sprinkled with mozzarella cheese. New pizza variations do not use tomatoes, and the
cheeses vary greatly.
PIZZA TYPES:
Chicago Pizza is baked in a heavy skillet.
Margherita Pizza is named for the Queen of Savoy who visited Naples in 1889. The crust is spread with
tomato sauce and topped with the local cheese, fior di latte, and a little grated Pecorino or Parmesan,
minced basil and olive oil.
Neapolitan pizza has a thin crust, and is round.
Sicilian Pizza has a thicker crust than Neapolitan Pizza, and is cut in rectangles.
According to Pizza Hut restaurant chain, about 11% or the restaurants in this country, or 38,000,
specialize in pizza. Americans consume 22.5 pounds of pizza per capita per year. Over 670 million
pounds of cheese were melted on pizzas in 1987. Pepperoni is the favorite topping. About 60% of the
pizzas sold have thin crusts.
See also Pissaladière, the Provençal specialty.

pizzeria
Pizza store.

pizzaiuolo
Italian term for master pizza-maker. It takes two or three years of apprenticeship.

pizzocheri
Italian pasta made with buckwheat. Traditionally served with potatoes and cabbage.

pla kapong
Thai delicate, local saltwater fish.

placenta
Italian/Neapolitan flat bread.

plaice
Flatfish in the flounder family. The term is often used in England.
Plie in French. Also known as American plaice, dab, sanddab.

plain-leaved escarole
Winter variety of chicory. Also known as Batavia or Batavian endive, describing its somewhat flatter
leaves. See chicory.

planked

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Term for dishes cooked on wooden boards. The wood imparts flavor and also keeps the food moist.
Fatty fish, such as shad, salmon and mackerel are often used. The planks must be soaked first to
prevent them from burning in the hot oven, then the food is placed on the top, seasoned with a sauce or
flavored oil, and baked. Often used are cedar shingles.
Years ago, planked steaks, specifically chopped steaks, were staples on many restaurant menus. It was
a make believe gimmick, because the items were cooked on the broiler and then put on wooden boards
often surrounded by mashed potatoes and vegetables.
With the advance of wood fired pizza ovens in restaurants, young chefs have rediscovered the true
advantages of cooking food on wooden planks.

Plant de Graisse
French white wine grape used in the production of Armagnac. The grape is loosing on importance.

plantain
Picture courtesy of Melissa's Inc. (800) 588 1281

Cooking bananas, eaten as a starchy vegetable in tropical countries. Their banana-like flavor
comes out only through cooking.
Plantains are a staple and can be baked, fried or boiled. They are often cut thin and deep-fried like
potato chips and sold packaged as plantain chips or banana chips.
They turn from green to yellow to black as they ripen. Some varieties ripen to pink and deep red. When
ripe, they look like overripe regular bananas.
Platanos in Spanish. Also known as kayla.
Musa paradisiaca.

Planter's punch
West Indies drink of rum, fruit juices and spices. The term is also used for dark rum, especially Jamaican
rum.

plat à sauter
French cooking utensil, a saute pan.

plate
Butcher term for a beef cut close to the short ribs and the brisket.

Plavac
Slovanian white wine grape.

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pleurotte
French term for oyster mushrooms.

plin
Italian pasta specialty of the Piedmont region. Little pinches of fresh pasta dropped into boiling water.

Plombière
French ice cream dessert made with a large amount of whipped cream folded into the frozen mix.

plongeur
French term for pot washer in commercial kitchens.

plonk
British slang term referring to inexpensive nondescript and often poor quality wine. It is a common term
in Australia.

plov
Georgia/Russian dish of rice stew with mouton and vegetables.
Also known as plow.

plover
Sea shore bird once hunted for meat. Most species are protected.

ploye
Simple thin pancake made from buckwheat flour and whole wheat flour, water and baking powder, but
without milk and eggs. Ploye is a dish of the Arcadian residents of the St. John River Valley in northern
Maine.

pluck
The British word for the heart, liver and lungs of an animal.

pluck, to
To remove the feathers from a bird.

Plugra
Brand name for unsalted European-style butter, developed by Hotel Bar Foods and made in America.
The name comes from the French "plus gras", and it means literally translated more fat. Plugra butterfat
content 82%, similar to most European butter. The butterfat content of American butter is 80%, and thus
contains more water. Plugra butter also has more of the delicate fresh cream flavor of unsalted butter.

Plum
Stone fruit or drupe growing on trees in temperate climate. They are in the same family as almonds,
apricots, peaches, and cherries. Plums originated in Asia and in North America.
There are many varieties, and they can be roughly divided into three groups:
Japanese plum
European plums
American plums.
Of the many varieties, some are sugary sweet and others are quite tart and cannot be eaten raw. The
color is not generally an indication of ripeness, because of the different colors of the different varieties.
The black-skinned varieties are generally sweeter than the red-skinned varieties.
VARIETIES INCLUDE:
Angeleno - dark late harvest plum.
Beach plum - wild relative to the cultivated plum, native to the sandy beaches of northeastern North
America and the Great Lakes. Prunus Americana spp.
Black Amber - black skinned plum with yellow flesh, available June to July.
Burbank - deep red plaum./

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Damson - European variety named for the city of Damascus. A purple-skinned variety, best used for
cooking. Their high pectin content makes them good for use in jellies.
Greengage - European variety, known as Reine Claude in French.
Italian Prune Plum - purple-skinned European variety, good for cooking and baking.
Kelsey - sometimes mislabeled Greengage. A green-skinned European fruit that ripens to a golden hue.
Sweet, but generally less juicy than the black or red plums.
Mirabelle, small golden European variety. Best used for cooking. It is also used for Mirabelle brandy.
Santa Rosa - Deep red-skinned with golden flesh. Common in California.
Simka - heart shaped plum with red skin.
Prune plums are purple freestone plums often used for dried prunes. Good for eating plain, they are also
good in tarts and cakes, since they can be easily pitted and sliced.
Plum wine is popular in oriental countries.
Prunus spp.

plum blossoms
Powdered blossoms are used in Chinese cooking, and dried blossoms are used as tea.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

plum pudding
English steamed or boiled suet pudding made with dried fruits molasses, flour and eggs. Prunes are not
usually used.
See Christmas pudding.

poach
Cooking process in a liquid below the boiling point. The term is most often used in connection with eggs
and with fish and eggs. The amount of liquid is immaterial unless it is used to make a corresponding
sauce.

pocket soup
Colonial term for concentrated meat stock. The modern version is glace de viande.

poêler
French cooking term for slow pot-roasting in the oven with fat, vegetables and a small amount of liquid.
The lid is removed some time before the product is cooked to allow browning.
There is a special heavy pot called poêle.

poi
Hawaiian fermented taro paste, available fully prepared. It is used as dip. Poi was originally a paste
made from many different fruits and tubers, such as taro, sweet potatoes, breadfruit, bananas and
plantains. It was a basic diet component.

point, à
French term for meat that has been cooked medium.

Poisons in food
Most foods have natural poisons in defense of animals. These poisons are harmless to humans in small
quantities, or have been diluted by years of breeding.
NATURAL TOXINS IN FOOD ARE:
Almonds - amygdalin and cyanide
Apricots - cyanide in kernels
Basil - carcinogenic in huge quantities
Cabbage - emits cyanide gas while cooking
Cassava - cyanogenic glycoside
Eggplants - naturally toxic
Fava beans - hemolytic anemia suspectable
Fugo - Japanese fish. The liver is deadly.

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Garlic - allergic reactions
Gooseberries - rhodomytrus
Horseradish - mustard oil
Morel mushrooms - gyromytrin
Mussels - saxitoxin
Nutmeg - myristicine
Peanuts - possible allergic reactions
Pink peppercorns - allergic reactions
Sweet peas - amino propionitrilete
Tomatoes - solanine
Tonka beans - warfarin
Vermouth - wormwood
Most mushrooms are poisonous.

poissonier
French term for fish cook in large commercial kitchens. La poissoniere is the female fish cook in large
commercial kitchens.
Poissonière is a fish kettle shaped to accommodate the shape of the fish. It is long for round fish such
as salmon and trout, and diamond shaped for flat fish such as turbot. The English term would be fish
poacher.

Pojarski
Chopped veal or chicken patty shaped like a cutlet, breaded and served with a sour cream sauce. The
name originated with an innkeeper in Tzarist Russia who was ordered to serve veal cutlets to the visiting
Tzar. He did not want to kill his only calf, so he created a chopped chicken cutlet.
Also spelled Pojarsky.

pokeweed
Perennial plant with poisonous roots and red edible berries and shoots.
Phytolacca americana.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Poland food
Polish food related to Russian and German food. The borders shifted so often in history that there is no
distinct Polish food style.
Poland is a rich agricultural country with a large cattle industry. Pork is raised, chicken and geese are
used and the Baltic seacoast allows for a large fishery industry. Carp is the important fresh water fish,
often cooked with a raisin and gingerbread sauce.
Wheat, potatoes, beets and cabbage are cultivated in large amounts. Wild mushrooms are harvested in
forests. Common spices are dill and caraway seeds. Kwas is a liquid made with shredded red beets
fermented with rye bread. The sour liquid is used as soup seasoning.
POPULAR PRODUCTS AND DISHES:
Barshch - the Polish borscht, a substantial soup made with kwas. See there.
Bitki - meat balls served in sour cream
Blintzes - small pancakes
Chlodnik - cold barhch with buttermilk and cucumbers
Fruit soups made with berries
Ham - especially from Krakow is exported in large quantities.
Kielbasa - pork sausage
Kishka - pork liver and buckwheat loaf
Nalesniki - small pancakes filled with sweet cottage cheese
Pierogi - See there.
Pierozki - cottage cheese dough turnovers
Tea is more common than coffee, and hot tea is known as herbata. Beer is popular. Vodka is prepared
with many flavors.

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polenta
Corn meal mush. It can be made soft and served like mashed potatoes, or cooked to a stiff paste and cut
into pieces when cold. These pieces can be fried, baked or grilled. Polenta has been "discovered" by
American chefs and appears on many menus. Often polenta is flavored with cheese or other
ingredients.

pollock
Ocean fish in the cod family but considered inferior to cod. The fish is harvested in the Atlantic and most
of the catch is processed.
Walleye pollock is harvested in the Pacific and usually salted. It is also known as Alaska pollock
Also known as pollack, Boston bluefish, American pollock or coalfish.
Pollachius virens.

polo
Iranian term for rice cooked with other ingredients such as meats and vegetables.
Also known as pilaf/pilau.

polonaise
French culinary term often applied to vegetables. The vegetables, such as cauliflower, asparagus,
broccoli and others are steamed or boiled, and covered at the moment of service with a mixture of bread
crumbs, chopped hard boiled eggs and parsley, quickly cooked in butter until browned.

Polvorones
Spanish flaky, powdered sugar cookies, flavored with anise. Popular in Andalusia.

polysorbate 60
Emulsifier used in commercial baking.

pomace
The pulpy residue of skins and seeds left over after pressing grapes and other fruits.
Vinaccia in Italian.

pomegranate

Ancient fruit tree, probably native to Persia (now Iran). The fruit is about the size of an orange and
contains many seeds, red pulp and juice. The dried seeds are used as decoration, and the juice and pulp
is used in desserts and jellies. Grenadine syrup is made from pomegranate juice. Only ripe fruits will
yield red juice and pulp.
To remove seeds from pomegranates, cut into quarters and remove soft seeds with fingers. The
numerous seeds represented fertility to Jews.
The name is French from pomme - apple and grenate - many.
Punica granatum.
pomelo
Large citrus fruit with thick skin and rather acidic flesh. It can be eaten raw.

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Pomerol
Small wine district east of Bordeaux, France. Most wines are red and are sold as Pomerol, but the district
is also home to the famous Château Pétrus.

pomfret
Ocean food fish harvested in the Indian Ocean.
Stromateoides argentus.
Fish in the family Bramidae harvested in the Atlantic and Pacific is also called pomfret.

Pommard
Small village in Burgundy, France producing outstanding and popular red wines.

Pomme
French term for apple. Pomme de terre is the term for potato, meaning apple of the earth.

pommes soufflées
French term for puffed fried potatoes. The method of making potato slices puff up was invented in
France, and came to the US allegedly by Antoine Alciatore. See there. Pommes soufflées are mentioned
in The Epicurean, the book published 1893 by Charles Ranhofer, Chef at the Delmonico Restaurant in
New York, and in Escoffier’s Le Guide Culinaire.
To make pommes soufflées Russet potatoes are cut in very even slices, about 1/8 in. thick, and fried in
fat at low temperature until cooked throughly, but not crisp. During the frying process, the potatoes
should be moved around to cook evenly. When the potatoes are cooked, they are removed. To make the
potatoes puff up like pillows, they are fried again, this time in very hot fat. The trapped steam makes
them puff up to resemble pillows.

Pompadour, Jeanne Antoinette, 1721 to 1764.

Marquise de Pompadour, lover of the French King Louis XV.

pompano
Tropical ocean food fish in the jack family with no scales and few bones. The Florida pompano is an
excellent fish and therefore in great demand. Pompano is also harvested in the Pacific.
Pompano was served often en papillote. See there.
Also known as butterfish, cobblerfish and palmenta.
Trachinotus carolinus.

pong tauhu
Singaporean/ Nonya specialty. Meatball and bamboo shoot soup. The meatballs are made of a mixture
of pork, shrimp, and bean curd.

Pont Neuf
Ancient bridge in Paris built on huge stone supports. The term was used on classical French menus for
potatoes cut into fairly large chunks, representing the boulders of the bridge. It appeared on old menus
as Pommes Pont Neuf.

Pont l'Évêque
Soft cheese manufactured in the Department of Calvados, France, from cow's milk. The cheese
resembles Camembert and other soft, mold ripened cheeses, but is shipped in 4 in. square wooden
boxes.
The cheese dates back at least to the thirteenth century, and preceded Camembert by hundreds of
years. The cheese is pale yellow inside, with countless tiny holes. It has a soft, taffy - like consistency.
Cheeses resembling Pont l'Évêque are: St. Rémy, Brioler, Steinbuscher and Romadur.

Pony
Small stem glass, usually containing 1 oz used for serving brandy or liqueurs.

poo cha

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Thai crab cakes steamed in banana leaves.

Poona
Round, flat cheese made originally in New York State. The origin of the name is not known. The cheese
resembles Limburger.

Poor boy
Hero sandwich. See there.

poor man's lobster

Monkfish was nicknamed "poor man's lobster" because of its meaty texture and taste reminiscent of
lobster and its much lower cost.
Monkfish has been discovered as an elegant fish, sold under the French name lotte, and is no longer
inexpensive.

popcorn
Corn kernels that pop, and burst when heated. Corn contains moisture, even when dried. When heated,
steam develops and it takes considerable force to break the outer cover, therefore the corn will burst and
make a popping noise. Starch is dense and the released starch will expand. Cooked popcorn is much
voluminous than the original kernels.
Kernels that do not pop have a damaged outer cover, or do not have sufficient moisture to expand and
break the shell.
Popcorn is made at home frequently in the microwave oven. Commercial operations have fully
automated pocorn poppers.
The corn used comes from a strain called pericarp.

pope’s eye
English term for the small kernel of fat usually encountered in the center of a lamb or pork leg.

Pope’s nose
Slang term for the rump of a cooked fowl. It was probably a slur against catholics.

popover
Light, muffin shaped baked item, usually served as bread, or with roast beef. Popovers are made with a
rich batter, filled into very hot and well oiled muffin tins, and baked in a very hot oven. The pop up, but
are hollow inside.
Popovers are an adapted version of Yorkshire pudding, served in England with roast beef. The
difference is shape, Yorkshire pudding is baked in a pan and cut into slices, popovers are baked in muffin
tins.

poppy flowers
Poppy blossoms have been used to flavor cordials and syrup.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

poppy seed
Tiny, slate blue seeds used in baking, often sprinkled on rolls or bread. Popular in Eastern Europe and
Austria as pastry filling, such as Strudel and Danish. To be used as filling, seeds are must be ground
then boiled with milk and sugar to a stiff paste. Poppy seeds carry oil and can get rancid.
Mohn in German, amapola in Spanish, pavot in French, pappavero in Italian.
Papaver somniferum.

popsicle
Frozen lemonade on a stick. The invention is credited to Frank Epperson in Oakland, California.

porgy

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Food fish harvested in the Mediterranean and along the Atlantic seaboard, member of the perch family.
The fish is considered a panfish. The fish is also harvested in the Pacific.
Also known as scup.
Pagrus pagrus.

pork
Pork is featured as white meat and careful breeding has produced animals with little fat and meat with a
rosy color. Top quality pork is firm, fine textured and much leaner than years ago.
Modern hog production practices have just about the danger of Trichinosis, see there, and many chef
serve pork slightly pink.
Pork is such universal meat that it can be served with sauces and sweet condiments are glazed fruits.
Most pork cuts are listed under their names.
Porker is a pig fattened for meat.

pörkölt (porkolt)
Hungarian stew, seasoned with paprika and onions. It is so closely related to goulash (gulyas).
Pörkölt contains diced meat, paprika, lard or bacon and onions. In addition tomatoes, green peppers,
and the stew is drier than goulash. There's much debate about the difference between the two.

porridge
Thick mush made with rolled oats and cooked in water or milk. It is a specialty of Scotland and normally
eaten for breakfast with sugar and cream, or sprinkled with salt.

porringer
Small dish often made of silver given as christening gifts to parents. It was intended to serve porridge
from it.

Port wine
Fortified wine made in the Duero region in northern Portugal. The name is derived from the shipping
port Oporto, which was shortened to Port by British shippers. All Port wine exported must be labeled
Porto to distinguish it from Port wine made in other places.
The wine is made from sweet grapes, and during fermentation grape brandy is added to arrest
fermentation and bring the alcohol level to around 20%. The wine is then aged in oak barrels. Most wine
is sweet, although a dry port is also made.
There are basically three types, Ruby Port, rather young and fruity, Tawny Port is darker and often
sweeter, and White Port.
Most Port is blended with wines from different years to achieve a uniform product. However, in very
favorable years a shipper might declare, after considerable aging, a vintage Port, which means the year
when the wine was made is put on the label. This does not happen every year, and not with all shippers
at the same years. Vintage Ports are expensive and meant to be stored for many years. Shippers keep
wine in their library 100 years and longer.
Old Port will develop a crust or sediment in the bottle and must be carefully decanted. There are fancy
contraptions on the market which will tilt the bottle ever so slowly.
Port from California or from New York State may be quite good when properly made.

Port Medway Flat

Oyster harvested around Port Medway near Liverpool, England. The oyster is
cultivated in Europe since 500 BC, and also for many years on both coasts of North America.
Also called the European flat.

Port du Salut
French cheese made by the Trappist monks the Abbey at Port du Salut near Laval in the Department of
Mayenne, France. The cheese is still made by Trappist monks in a number of countries. Cheese not
made by Trappist monks is called St. Paulin in France, Port Salut in other countries.
The cheese was created in the early Middle Ages. The Trappist monks lost the abbey in 1233 to the
monks of St. Geneviève, and regained it in 1815. By 1850, the monks the cheese has become so much
in demand that the monks had to purchase additional milk from local farmers. By 1878 the name was

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registered to protect it against infringements. Eventually, the cheese was made by commercial cheese
manufacturers under the supervision of the Trappist monks.
Some cheese makers started to use the name Port Salut, or St. Paulin. French courts affirmed that both
names belong to the Trappist monks, although Port Salut is now made in many other countries.
The cheese is mild, buttery and resembles Gouda or Bel Paese.

porter
Heavy, dark brown ale. See beer.

Porterhouse
Thick steak cut from the short loin of beef, containing the T bone and part of the tenderloin. Porterhouse
steaks from Prime grade animals are so large that they are mostly served to two customers.
The name goes back to coach stops, or porter houses of the early 1800's. Allegedly an innkeeper in New
York City named Martin Morrison served the steak the first time around 1814.
Meat Buyers Guide # 1173.

Portmanteau steak
Steak with a pocket filled with oysters.

Portugaise, à la
French culinary term for dishes cooked with tomatoes.

Portugal food
Portuguese cooking is not Spanish cooking. It is influenced by the cooking of the former overseas
possessions, by the wide range of seafood available and also by the products that must be wrestled from
the difficult terrain. Curry spices, brought back by the explorer Vasco da Gama in 1497 appears in many
dishes. The Portuguese fishermen traveled every year to the Grand Banks on the North Atlantic and
fished for cod. The salted cod was then dried in Portugal and became a staple and also an export article.
Tascas are little taverns. The inhabitants of the city Oporto are called tripe-eaters because the King
Henry the Navigator needed so much salted beef for his fleet that only tripe was left for the local
population.
Portugal is famous for sweets, many of them of Arabic origin and the recipes lovingly preserved in
convents. Portugal is a large producer of almonds and marzipan confections are popular.
Portugal imports coffee from Brazil, and from Angola, Mozambique and other African countries. Coffees
are carefully selected and blended at local stores.
FAMOUS DISHES ARE:
Açorda - shellfish stew flavored with cilantro. See there.
Amêijoas na cataplana - clam stew with ham and tomatoes
Bolinhos de bacalhau - codfish cakes
Broa - corn bread
Caldeirada - fish and shellfish stew made with fresh and salt water fish
Caldo verde - a kale and potato soup
Canja - chicken broth with lemon and mint
Chouriço - pork sausage
Escabeche - fish fillets sauteed and then pickled with vegetables.
Figos recheados - stuffed figs baked with almonds and chocolate
Linguiça - sweet pork sausage
Maçapão - marzipan. See there.
Massa sovada - sweet yeast bread
Morcelas oces de Arouca - little sweets in sausage shape
Ovos moles - egg yolk and sugar confection molded into many different shapes
Papos de anjo - angels’ breasts, a syrup soaked cake
Presunto - mountain cured ham
Pudim flan - caramel custard
Rojões comino - braised pork with cumin and coriander
Trouxa de vitela - roast veal.
See also cork.

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Portugal wines
Portugal is famous for Port Wine, but also produces a wide range of non fortified wines. The country is
further south than France and there is plenty sun to ripen the grapes, but the climate is moderated by
winds blowing from the Atlantic and from the North.
In the north a pleasant dry white wine is cultivated called vinho verde. The wine undergoes a second
fermentation and can be slightly effervescent.
The D o mountainous wine region produces red, white and rosé wines. The red wines are known for
strong color and full flavor. They are aged in wood and will age in the bottle.
Colares wine are cultivated on sandy coastal vineyards and even on the beach protected by dams. The
wines escaped the phylloxera pest. The light red wine is made from the Ramisco grape.
Bucelas is a rather sweet white table wine cultivated north of Lisbon.
Moscatel de Setabul is a famous sweet wine.
Portugal produces sparkling wines and also some excellent sweet wines beside Port and Madeira. See
Madeira, Lancers, Mateus.

Portuguese sweet bread.

Sweet yeast bread loaf, sometimes served with, or baked with sausage slices.
Pao doce in Portuguese.

portulaca
See purslane.

Porty Reek long-lick

Sailors slang for molasses.

posole
Corn kernels with skin removed and treated with slaked lime, which gives a distinctive flavor. They are
the base for hominy grits, masa harina, corn nuts and other products.
Atole is coarsely ground posole.

posset
English concoction made with milk, cream, sherry, egg yolks, spices and sugar served in special adorned
china containers. The recipes varied but posset was served to invalids instead of a meal.

pot cheese
Fresh cheese, the very basic cheese. Other names are cottage cheese, ricotta, cream cheese, queso
blanco, Quark, Topfen, Rahmkäse.

pot roast
Meat, usually beef, browned and braised with vegetables, tomatoes and aromatic liquids. The resulting
stock is made into a gravy. The French term is boeuf braisé.

pot pie
Meat and vegetable pie made in a deep dish and covered with a pie crust. The most popular is chicken
pot pie.

Pot au feu
French rich soup made with different meats and vegetables. The elegant version is Petite Marmite.

Pot-likker
Southern term for leftovers in pots. The term became politicalized, because it referred to the leftovers
slaves were allowed to eat.

potage
French word for soup. Potage du jour is the soup of the day. Potager is the French term for soup cook.
In large kitchens, one or more cooks specialize in making soups.

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potassium acid tartrate
Bi-product of tartaric acid , it is the potassium salt of tartaric acid, better known as cream of tartar.
Also known as potassium bitartrate.

Potato
Tuber, native to the Andes Mountain in South America. One of the most important food crops in the
world. Potato can be grown at higher altitudes and colder climates than any other important food crop.
See Irish potato blight. They vary in size, color and appearance enormously.
In the US, the harvest season is late September and October. The most popular varieties are stored and
available year round.
Potatoes can be classified as high starch and low starch or waxy varieties. High starch are flaky and are
generally the russet type. They are best used for baking and mashing. They are also used for making
potato dough, such as used in potato gnocchi or potato dumplings. Luther Burbank developed the russet
potato about 120 years ago and his name is associated with the most grown high starch potato varieties.
These potatoes are commonly referred to as Idaho potatoes, although a large quantity is grown in
Washington State and to a lesser extent in Maine. They are mealy and will not stick together when
cooked.
Waxy potatoes do not fall apart when cooked and are often used for potato salad. In Austria, a special
variety of waxy potato was called Kipfler, because it resembled in shape a "Kipferl" (croissant). Related
are the "fingerlings" in shape and starch content.
BASIC CLASSIFICATION:
Long whites - for boiling and salads
Round reds - boiling and salads
Round whites - boiling, salads and frying
Russet - baking, frying and potato dough.
POTATO VARIETIES:
Blue Caribe - small potato suitable for boiling
Cherries Jubilee - red and white striped
Creamers - round white with high starch content used for mashed potatoes
Fingerling - available yellow and red
Green Mountain- old New England varieties
Irish Cobbler - all purpose
Kathadin - old New England varieties
Kennebec - all purpose Maine potatoes
Long Island - long white potatoes, most fields are covered to vineyards
New potatoes - early season potatoes, usually very small
Orange Russet - round baking potato
Red Pontiac - small red potatoes useable for boiling
Ruby Crescent - useable for boiling
Russet - baking potatoes
Yellow Finn - resembling fingerlings, but it has a higher starch content.
Yukon Gold - yellow flesh potato
Russet potatoes are graded by size and shipped in 50 lb cartons, ranging from 35 to 140 potatoes per
carton. The average hotel size is 80, steakhouses buy 50 to 70 size.
Potatoes are also available canned, rarely used today, dehydrated in many shapes and frozen as fries,
hash brown, slices and shells.

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Potatoes can be fermented and distilled. One distilled product is inexpensive wodka.
Leading potato growers are China and Russia.
Solanum tuberosum.

Potato cheese
Old fashioned German cheese containing mashed potatoes and flavored with caraway seeds. The
cheese is no longer made, because it does not conform to government regulations.

potato flour
Starch made from potatoes. It can be used like corn starch. It has extensive industrial uses.
Also known as potato starch, fecula.

potato salad
Popular dish of German heritage. There are many recipes for hot or cold potato salad. It is most often
made in the US with Mayonnaise, but in Germany with crisp bacon and an oil and vinegar dressing.

potato snow
One of the countless potato dishes. Boiled Russet potatoes are drained and left a few minutes to dry.
They are then, while still hot, pressed through a potato press directly into a serving bowl.
The potato press is called ricer.

potluck
Meal of leftovers, or of ingredients that happen to be available.

potted meat
English term for preserved meat paste, usually covered with rendered. Potted meat was important
provision for travelers

potted shrimp
English dish of tiny shrimp cooked in butter and served as spread or appetizer.

Pouilly Fuissé
French white wine from Burgundy which has become a staple in many French restaurants in the US,
perhaps the wine was fun to pronounce, easy to drink and not terrible expensive.

Pouilly Fumé
French white wine from the Loire Valley, often confused in restaurants with Pouilly Fuissé, a Burgundy
wine.

poultry
Term for domesticated gallinaceous birds.

pound cake
Loaf shaped cake made with equal amounts of sugar, flour, butter and eggs. It is often served with
coffee or toasted with fruits as dessert. Variations are raisin and lemon pound cake.

Pousse café
Drink made by pouring carefully layers of different color liqueurs in into a narrow, tall glass. The concept
is to have the layers clearly showing, and not mixing the ingredients.

poussin
French name for baby chicken. The closest item on the US market is Cornish hen.

pouts
Small members of the cod family harvested in European coastal waters.
Also known as ocean pout. Gadus luscus.
poutine

692
French Canadian snack of french fries, cheese and gravy.

Powan
Type of whitefish.

Powidl
Austrian name for prune butter, also known as lekvar in the US.

praakes
Jewish cooking, an other name for stuffed cabbage.

Prahoc
Condiment fish paste from Cambodia. The fish is salted, air dried and fermented.

prairie chicken
Slang name for grouse.

prairie oyster
Cocktail consisting of an unbroken egg yolk, Worcestershire sauce, vinegar and pepper, a cure for
hangovers.

praline
Mixture of equal amounts caramel sugar and sliced almonds. The almonds are added when the sugar is
light brown and liquid, and toasted briefly. The praline is poured on an oiled marble slab to chill quickly. It
can be ground when cold, and must be stored in a dry place. Praline paste is commercially available.
Praline is an ingredients in dessert preparation.

pralines
French term for fine candies named after Gabriel de Choiseul, Duke of Praslin 1712 to 1785.
The European name for filled chocolates, also called bonbon.

Prato
Gouda type cheese made in Brazil. The Portuguese name is Queijo Prato.

Prattigau
Cheese resembling Limburger made originally in the Prattigau Valley in Switzerland, but is also made in
France.

prawn
Salt water crustacean resembling shrimp. There is much confusion about the name. In England, the
term Dublin Prawn is applied to a salt water crayfish, called Scampi in the Mediterranean.
In the US, the term prawn is often used for shrimp, especially large shrimp. There is a slight difference
between shrimp and prawns, but it is not defined.

pré-salé.
French term for salt meadow, and in extension, for lamb raised on Atlantic Coast meadows. The salty
ocean air is transferred to the grass the lamb feed on, and makes the meat especially delicious.

prebuggiun
Italian herb mixture containing black salsifis leaves.

693
Preiselbeeren
German word for small, red acidic berries with high tannin content growing on Alpine meadows. Related
to cranberries, but with more intense flavor. The English name is lingonberries. Available canned
imported form Scandinavia. The berries are very tart and are always boiled with sugar.
Preiselbeeren are served with game dishes or desserts, especially pancakes.

Premier cru
French wine term for first growth wines in Bordeaux and Chablis.

preserves
Generic term for any kind of canned or bottled food but the word is used today mostly for fruit pieces or
whole berries boiled with sugar. Another name for jam.

pressure cooking
Cooking with higher temperature because water under pressure will get considerable hotter than 212
degrees. It takes place in a heavy sealed pot equipped with a pressure valve and a safety valve. It is
used in homes to reduce cooking time of legumes, potatoes ans though meat.

Prestöst
Swedish cheese, also called Saaland Pfarr.

pretzel
Baked bread twisted into a loose knot. The origin of the pretzel goes back into antiquity, and pretzels
were popular in Germanic countries for centuries. Pretzels are available as soft and as hard pretzels.
Hard pretzels are often poached in water containing lye before baking. Pretzels are available in many
shapes and sizes, and are usually covered with coarse salt.
Soft pretzels are sold by street vendors in Eastern cities, and eaten with yellow mustard in Philadelphia.
The German word is Bretzel.

prickley pear
The fruit of a cactus studded with fine needles. The flesh is sweet, pink and the small seeds are edible.
See cactus.
Also known as Barbary fig, Indian fig, cactus pear, Sabra.

Prieuré Lichine, Château

Small wine estate in Cantenac-Margaux area of Bordeaux, France. The late owner, Alexis Lichine
became a wine writer and was quite popular in the US. See there.

prik
Thai small hot chilies. Not native to Thailand but brought there from South America by Portuguese
missionaries in the 17th century.

Primativo
Italian red wine from the very south of Itlay, harvested early in the season and drunk young.

primeurs
French term for the first vegetables and fruits on the market.

primrose
Flowers that can be candied, pickled in vinegar or used in salads.
Primula vulgaris - English primrose.
Primula sinensis - Chinese primrose.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

printanier
French menu term for spring like. Dishes garnished with young vegetables are called à la printaniére.

694
Process cheese
Cheese that has been grated or ground, blended with other ingredients and melted. In order to have
conformity in flavor and texture, different cheeses are used in the blend. The cheese blend is pasteurized
in the process. The most common processed cheese is made with cheddars, but Swiss Cheese is also
used.
The process goes back to the late 19th century, when processed cheese and canned cheese was
developed in Switzerland and Germany. European processed cheese is often package in portion size, foil
wrapped triangles.
Processed Cheese Food most contain at least 51% cheese, the rest can be dairy derived additives.

profiteroles
French term for cream puffs. Profiteroles are made with puff paste, baked and filled with pastry cream or
whipped cream. Some versions are iced with sugar, other are filled with ice cream.
Profiteroles can also be filled with non sweet creams and pastes. Very tiny profiteroles are often served
as soup garnish. The creation of profiteroles is credited to the French Chef Taillevent.

progressive dinner
Meal during which the diners go to different houses for each course. It is often a neighborly affair,
organized by church groups.

Prohibition
Era from 1920 to 1933 during which no beverages containing more than 1/2% alcohol could be
manufactured, transported or sold in the US. The prohibition grew out of lobbying efforts by Temperance
organizations.
It was repealed in 1933.

prohibition cocktails
Although alcoholic drinks could not be legally served, prohibition sparked the creation of a number of
bizarre drinks.
Goldfish cocktail consisting of Goldwasser, gin and Vermouth.
Zani Zasa consisting of gin, apricot brandy, egg white, lemon juice and grenadine.

pronghorn
Game animal in the antelope family.

proof
Term to describe the percentage of alcohol in a liquid. It always represents double the amount of the
alcohol present. 80 proof means that the liquid contains 40% alcohol. The term proof is usually
applied to beverages containing more than 25% alcohol, below this level the alcohol is expressed in
percentages.

propyl gallate
Antioxidant used in food manufacturing.

prosciutto
Italian generic word for ham. Outside Italy, prosciutto normally refers to air dried ham from the region of
Emilio Romaga. The center of production is around the city Parma. Air dried prosciutto is available in the
US imported from Italy, but also from domestic packers.
Prosciutto di Carpagna is from the southern fringes of the Emilio Romaga region.

695
Provatura
Southern Italian plastic cured pasta filata cheese. It resembles Mozzarella when fresh, and Caciocavallo
when aged.

provençal, à la
French culinary term for dishes containing garlic, and sometimes tomatoes. The term is derived from the
Provence area in south center France with Mediterranean climate and famous for herbs and aromatic
flowers used in perfume production.

Providence
French cheese originally made in the monastery of Bricquebec in France. The cheese resembles Port
du Salut.

Provole
Italian fresh, plastic cured cheese made with buffalo milk.

Provolone
Italian plastic cured cheese from the region of Campania now made in many countries. Typically,
Provolone is pear shaped, and can weigh from a few pounds to 200 pounds. The cheese is often seen in
stores hanging from rafters. Provolone is also shaped like a large sausage, and is appropriately called
Salami.
Provolone is often smoked. The cheese becomes sharper with age and can taste like sheep milk
cheese, although it is normally made with cows milk.

Prunandise(s)
French prune-nut candy from the Southwest corner of France, a famous specialty.

prune d'Ente, also called pruneau d'Agen

French plume variety much esteemed in Southwest France along the Lot River, named after the port on
the Garonne river, where most fruit was shipped. The prunes are the pride of the land.
The prunes are also manufactured into four convection varieties: plain, dusted with sugar, stuffed with
marzipan (almond paste) and preserved in Armagnac brandy.

prune
Dried plum. The most common varieties dried are Italian plum and the French Agen. Prunes are
available canned and as prune juice. See plum.
The term is also used for any plum suitable for drying.

Prunelle, Crème de
Sweet liqueur flavored with blackthorn plum.

psari
Greek generic term for fish.

ptarmigan
Game bird in the grouse family from the Arctic region.
Lagopus lagopus.

puchero
Spanish meat stew or thick soup.
Also known as olla podrida, cocido.

pudding
Term applied to many different desserts without any obvious relationship. The word is probably derived
form the French word boudin which is food cooked in a skin, such as a sausage.
Old English puddings were made with dried fruits and beef suet, rolled in parchment paper and steamed.
About the only pudding of this genre still served today in Plum Pudding. See there.

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Other puddings are basically sweetened cereals, such as corn meal, rice or semolina. Bread pudding is
made by baking bread slices in a sweet custard.
Pudding is often a cold dessert, made from milk thickened with tapioca or corn starch, and flavored with
spices such as vanilla, or with chocolate.

pueblo bread
Yeast bread in the shapes of animals or celestial objects, baked by the Indians of the South West.

puff pastry
Basic pastry dough consisting of equal amounts of flour and butter by weight. Most of the flour is
blended with water to a pliable dough, the butter is blended with the remaining flour. The flour dough and
butter are worked into thin layers by rolling and folding a number of times. The dough will rise on
account of the steam generated by the butter folded into the dough, and baked items will be flaky. The
preparation is time consuming, requiring skill and a cool room. Puff pastry dough is available frozen
commercially and also in selected gourmet stores.
Puff pastry dough contains no sugar. When it is used in desserts, icings and fillings provide sweetness.
Common items made with puff pastry dough are Napoleon, patty shells and palm leaf cookies.
Commercial puff pastry is often made with margarine and other fats rather than butter.
Puff pastry is called mille feuilles in French, Blätterteig in German.

pulassan
Tree fruit from South East Asia resembling lychee.

Puligny Montrachet
Village in Burgundy, France producing esteemed white wines, considered the best dry white wines from
France.

pullet
Young chicken. The term comes from the French word poulet.

pulque
Mexican alcoholic beverage made from the sap of the maguey or century plant, and fortified with acacia
root. The white, viscous beverage played a role in Aztec religion, and was consumed and venerated in
connection with the rabbit theology.
Distilled pulque becomes Tequila.

pulses
Generic name for dried legumes such as beans, peas and others.

Pultost
Norwegian cheese made with sour milk.

Pumpernickel
Dark bread of German origin made with rye flour and colored with molasses. It is darker and sweeter
than the German Schwarzbrot.

pumpkin
Large squash, technically a fruit, cultivated in Europe since antiquity and in Mexico since about 5000
years. Pumpkin is used primarily as pie filling during fall and winter and made into soup. Canned
pumpkin puree eases preparation considerably. To process fresh pumpkin the pieces must be cut in
chunks and steamed, boiled and baked, the flesh scraped out and pureed.
Pumpkin dishes are traditionally flavored with allspice, mace, cinnamon, cloves, ginger or nutmeg.
Varieties include calabaza and winter squash.
Pumpkin seeds are available roasted and are eaten as snacks. Cucurbita pepo.

pumpkin seed oil

697
Thick, brown to green oil with slightly smoky taste. The major producer is the province Styria in Austria.
The oil is expensive and should be used as flavoring oil in salads or on grilled foods.

punch
Beverage with various blended ingredients. The typical punch contains citrus juices, sparkling water,
sugar, wine or a distilled beverage, and herbs, spices and fruits.
The name is Hindu meaning five, and refers to the five ingredients needed to make punch. It was
originally made with arrack, a brandy distilled from the fermented sap of the toddy palms or molasses in
Indonesia.
Planters punch is the made with rum and citrus juices.

Punt e Mes
Brand name for a vermouth type beverage. As legend goes, a 19th century stockbroker was trying to
order a drink when, thinking about the business of the day, he distractedly called out "punt e mes". The
bartender brought him the lightly sweetened vermouth and bitters that the customer was fond of and the
drink was thus named. Literally translated " a point and a half".

puntillitas
Spanish tiny whole squid. Popular as a tapas in Andalusia.

pupu
Hawaiian term for appetizers and snacks. A pupu was featured on Trader Vics menus.

puris
Indian deep fried breads.

purslane
Flowers with thick, fleshy stems, which are edible. The leaves are sometimes used in a salad or pickled.
Also known as portulaca.
Portulaca oleracea.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

puttonoys
Baskets or hoppers used for grape picking in the Tokay region of Hungary. When a sweet wine called
Aszu is produced, the number of patens used is indicated on the label. More puttonoys means sweeter
and richer wine, 5 being the highest.

Qoorma
Pakistan mutton stew.

Quacheq
Cheese from Macedonia and Greece made with ewe's milk.

Quady, Andrew
California wine maker, based in the San Joaquin Valley. He has made his name with fortified dessert
wines, such as Port, and the proprietary wines Elysium and Essencia.

quagliette
Italian word for quail.
Quagliette di vitello. Italian, rolled and stuffed veal cutlets. Literally translated little veal quails.

quahog
Large hard shell clams, harvested off the coast of New England, especially off the coast of Rhode Island,
and off Long Island. They can be tough, but are good in chowder or minced into clam cakes.

698
In parts of New England, quahog refers to any hard shell clam. Elsewhere, especially in Long Island, it
refers to only to very large clams. Smaller clams are called Cherrystones and still smaller are Little
Necks.
Also known as Venus clams.
Venus mercenaria.

quail
Small migratory game birds found in one variety or another throughout the world. A quail weighs less
than ½ pound. The quail in North America are known under a number of names. The most common
quail is called bobwhite quail in the North and partridge in the South.
The European quail is a different species, and tastes more gamy than the American quail. Coturnix
coturnix.
Most quail commercially available are farm raised. They taste like chicken dark meat. Wild quail have
darker, drier, gamier meat.
Quail are low in fat and care must be taken in cooking them so they don't become too dry.
QUAIL VARIETIES IN NORTH AMERICA ARE:
Bobwhite, also called blue quail
Canadian quail
Gambel’s quail
Japanese quail
Montezuma quail
Pharaoh quail
Colinus spp.
Wachtel in German, caille in French, quagliette in Italian, cordorniz in Spanish.

quaking custard
New England soft custard made with whipped egg whites.

Qualitätswein (Qualitaetswein)
German wine term for quality wine. It was permitted for wine made with additional sugar to increase the
alcohol level in rainy years.
Qualitätswein mit Prädikat is the designation of the highest quality of German wines. The label always
carries an additional designation such as:
Kabinett
Spätlese
Auslese
Beerenauslese
Trockenbeerenauslese
These wine must be made without added sugar.

Quark
German generic word for cottage cheese. Quark is made with both the whey and the curd, and the whey
proteins add nutritional value. American cottage cheese includes a lactic culture that is not present in
quark, so there is a difference in flavor. The product closest to quark is farmer cheese.

quart
Liquid measurement, one fourth of a gallon or 0.946 liters.

Quartirolo
Italian cheese made in Lombardy in autumn. See Stracchino or Milano.

quasi de veau
French term for a veal muscle where the loin joins the leg.

quatre épices
French spice mixture consisting of ground white pepper, cloves, ginger and nutmeg.

699
Commercial mixtures often consist of more than 4 spices, normally pepper, nutmeg, paprika, cloves, bay
leaf, thyme, marjoram and basil.

quatre-quatre
French/Breton version of pound cake.

Quebec cooking
Hearty cooking influenced by the French settlers, the harsh climate and the catholic church which
declared at one time 165 days of abstinence from meat. Fortunately there is an abundance of seafood
which became a staple.
Other local products are maple syrup, game, cranberries, blueberries and wild herbs.
TYPICAL DISHES TODAY ARE:
Cretons - pâtés
Fèves au lard - baked beans
Poutines -french fries with gravy and Cheddar sauce
Ragoût de boulettes - meatball stew
Soup aux pois - yellow pea soup
Tarte au sucre -maple syrup pie.
Tourtière - pork pie.

Queensland nuts
See macadamia nuts.

queimada
Spanish potent drink made with unaged brandy, called orujo, popular in Galicia.

Quejo de Serra
Portuguese sheep cheese with a soft, oily and rich texture.

quenelles
French term for dumplings. Quenelles were popular in classical French cuisine and appeared in various
shapes and sizes, ranging from tiny for soup garnishes to large served as appetizers and main course.
Most were meat or fish based, often containing a starchy binder called panade.
A famous dish was quenelles de brochet (pike dumplings), and their fluffiness was a benchmark for the
quality of the cuisine.
In German, quenelles are called Klösse, Nocken or Nockerln. Gnocchi is the Italian word for quenelles.

quenepa
Small, green-skinned fruit, with big slippery seeds. Grown in Puerto Rico and the West Indies.
Also known as mammoncillo.

queso
Spanish word for cheese.

queso añejo
Mexican cheese. Translated it means aged cheese. Dry, crumbly cheese served with enchiladas and
other dishes. When covered with chili powder it is called Queso Enchilado.

queso blanco
Spanish/Hispanic generic name for many varieties of cheeses; the most common cheese in Hispanic
countries. It is a cow's milk cheese, and is often served fresh, or with little age.

queso de bola
Mexican cheese in the shape of a small ball. It resembles Edam (see there) cheese.

queso de cavallo
Venezuelan cheese in pear shape. The name means Horse Cheese, but it is made with cow's milk.

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queso de crema
Hispanic name for Cream Cheese. It is made in many countries in South America, and marketed under
local names.

queso de Cincho
Cheese form Venezuela made with sour milk.
Also known as Queso de Palma Metida.

queso de hoja
Cheese made in Puerto Rico. The cheese, when cut, resembles layers of leaves piled on each other,
therefore the name Leaf Cheese.

queso del pais

Spanish name for country or native cheese.

queso de prensa
An other name for Queso Blanco.

queso de puna
Fresh cheese, resembling pressed cottage cheese, made in Puerto Rico.

queso fresco
Generic Spanish name for fresh cheese, or pot cheese.

Quetsch
Alsatian word for plums and for a plum brandy.

queue de boeuf
French word for ox tail.

quiche
Tart filled with unsweetened egg custard. The most popular quiche is Quiche Lorraine, originating in the
French Province Alsace Lorraine. This quiche is flavored with cooked onions, bacon, chives and Gruyère
cheese.
Many other quiche varieties have been invented, and at the Peacock Alley Restaurant at The Waldorf-
Astoria Hotel different quiche was served every day of the week. For dietary reasons, the rich egg yolk
and cream containing quiche has lost on popularity.

quick bread
Baked good leavened with baking powder, and made with little sugar. The term could be used for
muffins, biscuits and related products.

quiescently frozen
Refers to commercial products frozen without being stirred. Ice cream needs to be frozen to stir in air
while it is being frozen, so it cannot be quiescently frozen.

Quilcene
Oyster harvested in the Quilcene Bay off the coast of Washington state.

quince

Picture courtesy of Melissa's Inc. (800) 588 1281

Acidic tree fruit native to western Asia, around Iran and Iraq, where it still grows wild. It is now
cultivated in temperate climates.

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Quince is related to the apple and pear, but is most often used in preserves rather than eaten out of
hand. The fruit resembles a large yellow pear, or sometimes an apple, but the skin is covered with a furry
down, which must be rubbed off before cutting or peeling. The seeds are grouped in the center like an
apple. It has a hard, grainy flesh and is too tough to eat raw, but it is prized for its delicate flavor when
cooked. It turns an attractive deep pink when cooked. Naturally rich in pectin, quince makes a good jelly.
The word marmalade probably comes from the Portuguese word marmela for quince. The word from
Latin meli (honey) and melon (apple). The original marmalade was made from quince with honey.
Qunce are in season mid-autumn. They can be bought unripe and allowed to ripen in a sunny place.
Quince paste is made from pureed quince and sugar. It is firm to be cut into slices.
Quitten in German; membrillo in Spanish, cotogna in Italian, coing in French. Cydonia vulgaris.

Quincy
Wine growing area along the central Loire River in France. Along with its neighbor Reuilly, it produces
pleasant light white wines.

quinine
Alkaloid product from the bark of the cinchona trees. It has a bitter taste and was blended with sweet
wine and sugar to make it more palatable. Eventually apéritif wines such as Dubonnet, Saint Raphael
and Byrrh were developed with quinine flavor.
Quinquina is the generic term for these types of apéritif wines.

quinoa
Staple grain of the Incas, drought and frost resistant, cultivated since at least 3000 BC. The ancient Incas
called it the mother grain. Quinoa is of the chenopodium family which makes it technically a fruit rather
than a grain, although it is considered a grain.
When the Spanish conquered the Incas, they adopted some their foods such as potatoes and corn, but
they overlooked this important grain.
The tiny, disk-shaped seed, similar to millet in appearance, has a light, subtle nutty flavor. It contains
more protein than rice and a balance of amino acids, rich in calcium and iron, high in fiber, low in
sodium, high in oil but with no cholesterol. It has a chewy texture with a hint of crunchiness which comes
from the narrow band about its periphery which separates from the seed during cooking. When cooked, it
quadruples in size.
Most commonly ivory in color though it may also be white, pink, orange and even red, purple, or black.
An annual plant that grows 3 to 6 feet high. When harvested, the seeds are covered with saponin, a
resin-like, bitter substance which must be removed by washing the quinoa in alkaline water. The seeds
are prepared like rice or made into flour for bread. In the Andes, the leaves are used as a vegetable or
for animal feed, the stalks burned for fuel, the saponin-filled wash water used as a shampoo.
Quinoa is cultivated in Colorado and is also considered for cultivation in arid Third World countries such
as Ethiopia.
Also known as goosefoot, and in Japan as hie.
Chenopodium quinoa.

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quinta
Spanish, Portuguese word for farm. The word is often found on Port labels referring to a particular
vineyard.

quillquiña (quillquina)
Culinary and medicinal plant from the Andes. The leaves are used to flavor rice and salsas.
Also known as killi in Bolivia.
Porophyllum ruderale.

quisquilla
Spanish/Galician tiny shrimp which is eaten shell and all.

Quitten
German term for quince. Quittenpaste is a popular Christmas treat.
R.D.A.
Abbreviation for Recommended Dietary Allowance needed to maintain good health. It generally varies
slightly by age and sex. It differs from U.S.R.D.A., the United States Recommended Daily Allowance,
which refers to the minimum amount of the nutrient needed by people over 4 years of age.

Rabacal
Portuguese cheese made in the vicinity of Coimbra. The cheese is flat and rather firm.

rabbit
Small mammal found wild and domesticated in the US. Rabbit meat is available frozen but is not popular
although it resembles chicken in color and taste. Rabbits are often considered pets, and some people
would not eat rabbit meat for this reason.
Rabbit was considered the poor man's meat in Europe, because rabbits would feed on vegetable scraps
and grow very fast. They are popular in French cooking and are often served with white wine or mustard
sauce. In England rabbits are served with prunes and currant jelly, in Germany roasted.
American chefs have put rabbit dishes on the menu, but they have never become a success with
American diners, despite the fact that rabbit meat is lean and healthy.
Rabbits are related to the hare, a wild animal with dark meat. The gamy meat of hare is completely
different from rabbit meat.
Hare is prepared in Germany as a rich stew called Hasenpfeffer. For some reason the name has caught
on erroneously in the US for any kind of rabbit stew.
Lapin in French, coniglio in Italian, Kaninchen in German, conejo in Spanish.

rabbit fishes
Warm water ocean food fish with a venomous spine and lean crumbly flesh.
Also known as cordonnier brisant, ratfish, spine foot, puffer.

Rabelais, François
French writer, monk and physician, 1495 to 1553. He wrote enthusiastically about wine, and is still
quoted.

Rabigato
Portuguese white wine grape.

râble de lievre
French term for the back and legs of hare.

rabo
Spanish term for tail. Rabo de Toro is a bull’s tail, often stewed in a wine sauce. Especially popular in
the Andalusian region

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Raboso
Italian red wine grape variety of high tannin and acids content. It is useful as blending wine. The wine is
cultivated in Treviso, north of Venice.

racahout
Beverage slurry of Arabian origin made with aromatic herbs, sugar and homey and a starch such as
tapioca, arrowroot or other starches.
Also known as racahout des Arabes.

raccoon
Animal hunted, but seldom eaten. The omnivorous, nocturnal animal has dark and stringy meat.

Rackhouse
Structures in which distilled beverages, especially Bourbon whisky, is aged in wooden kegs. In Kentucky,
rackhouses rely on nature for temperature control. Most rackhouses are six to seven stories heigh, are
airy and made of wood. The temperature within the rackhouses can vary dramatically depending on
season and on the height where the barrels are stored. The master distiller decides when to rotate the
barrels and when to bottle the whisky.

rack
Butcher term for rib saddle section, normally applied to lamb, veal, pork and smaller animals.
The Lamb rack is sold wholesale as a double rack and contains eight rib bones. It is referred to in the
Meat Buyers Guide as # 204.
The veal rack is sold wholesale as double rack and contains seven rib bones. It is referred to in the Meat
Buyers Guide as # 306.
The pork rack is sold split, and is referred to as Pork Loin Center Cut, and contains 8 rib bones. It is
identified in the Meat Buyers Guide as # 412.
The frenched rack refers to a split rack with the spine bone removed, and the meat removed between the
ribs.
A Crown Roast of Lamb consists of two or more frenched racks tied together to form a crown.

racking
Wine term for transferring wine from one vat or cask into an other to leave sediments behind, and to age
wine in a different environment. There is always a wine loss of 2% to 3%.

raclette
Swiss dish made of melted cheese. The name comes from the French word racler, to scrape off.
Raclette originated in the Canton Vallais, and is referred to as one of the Swiss national dishes. A large
wheel of Bagnes cheese is cut in half, and the cut side is exposed to heat. As the cheese melts, it is
scraped off on to a plate and eaten while still soft with bread and boiled jacket potatoes, pearl onions,
and gherkins.
Originally, the cheese was melted over an open wood fire, but electric raclette grills are now used.
The melted cheese has a strong smell and the dish lends itself more to rustic eating in wood cabins than
in elegant dining rooms or in small apartments.

Radener
German skim milk cheese, a hard cheese made in the province of Mecklenburg in northern Germany.

radicchio
Red lettuce/vegetable, member of the chicory or endive family with deep ruby and white variegated,
round or spear-shaped leaves. The small tightly furled heads range from golf-ball to fist size. The texture
is crunchy, the flavor is strong and somewhat bitter. The vegetable is originally from the Mediterranean.
It starts to grow dark green leaves tinged with red and the leaves turn dark red during cold winter nights.
Radicchio is mostly eaten raw, mixed with other salad greens to cut down on the bitterness, but it can
also be stir-fried or baked or gilled. It is an excellent source of vitamins.
Radicchio keeps well refrigerated, and much is imported from Italy.
Also known as red-leaf chicory.

704
Cichorium intybus var. foliosum.

radish
One of the oldest cultivated garden roots vegetable which grows rapidly. There are many varieties, most
are eaten raw in salads. Radish sprouts are used in Chinese restaurants as vegetable. Radishes are
normally pungent.
TYPES INCLUDE:
Black radish - usually more pungent than the white radish.
Daikon - long slender white Oriental radish, milder than other varieties. It is also used cooked as
vegetable.
Red radish - the common radish used in salads and as appetizer. The color is water soluble and when
soaked will become pale.
Spanish black radish - long slender black skinned radish.
White radish - famous in Bavaria where it is spiral cut, salted and eaten with beer.
Despite its name, the horseradish is not related to the radish
Raphanus sativus spp.

Radolfzeller
German cheese made around Lake Constance, resembling Münster. See there.

Ragged Jack
Variety of blue-gray kale which originated in England. Now popular on the West coast of the US.

ragi
Millet variety cultivated widely in Africa.

ragoût (ragout)
French term for stew. Technically it is not always a stew, because the ingredients could be cooked
separately and then mixed with a sauce, whereas a stew indicates that the ingredients and sauce are
cooked together.
The term comes from French ragoûter, to re-awaken the taste.

Ragusano
Italian/Sicilian cheese, mild and mellow when young, but sharp and used as grating cheese when aged.

rahat lokum
Turkish rose water scented dessert, also called Turkish delight.

Rahm
German term for cream. It appears frequently on cheese labels.

Rahmkäse
German cheese made with cream. The cheese is often soft and buttery, and in some cases resembles
cream cheese.

raie au buerre noir

French/ Belgian fish dish. Ray served with with black (browned) butter and lemon juice. Many fish
dishes in French cooking are served panfried with buerre noir. See there.

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rail
Large family of game birds of little culinary interest today. Most were hunted in marshes in Florida. The
largest is the Clapper-rail, it weighs plucked and eviscerated only about 3 oz.
Also known as mud hens or water hens.
Rallinae spp.

railway pudding
Old fashioned and simple English jam pudding frequently served on long distance trains.
Also known as Manchester pudding.

rainbow trout
See trout.

Rain Forest Rescue™

Effort introduced by the Arbor Day Foundation to preserve wilderness in Mexico’s El Triumfo Biosphere
Reserve to help the locals farmers to continue growing coffee in the shade and therefore preserve the
forest rather than grow coffee in full sun after destroying the forest.
Shade grown coffee grows slower and is more expensive. See coffee.

Rainforest Crunch Cookies™

Cashew and Brazil nut cookies developed by the Vermont-based Community Products Organization to
earn money for the preservation of the rainforest. The company, established by Ben Cohen, co-founder
of Ben and Jerry's ice cream, donates 40% of the profits to the cause.
Rainforest crunch cookies are baked in Yonkers, New York at the Greyston Bakery, which is run by Zen
Buddhist monks. 60% of their profits go to environmental and peace charities.
Ben & Jerry's produces candy and ice cream under the Rainforest Crunch label as a protest against the
wanton destruction of tropical forests. It is made from nuts harvested in rain forests to demonstrate non
destructive uses of rain forest trees.
A San Francisco company, Dandy Doggie, makes a dog snack with the nuts, and calls it Bowser Brittle.

Rainier cherries
See cherries.

Rainwater Madeira
Name for very light Madeira wine. See there.

raisin bread
Pound cake in loaf shape studded with raisins. Supposedly created by American writer Henry Thoreau.

raisiné
French term for a concentrated fruit preserve, often made with pears, grape juice and sugar.

raisins
French term for fresh grapes.

raisins
Raisins are dried grapes. They are available seedless, made from seedless grapes, and seeded grapes,
which have their pits removed during processing. The color of raisins can range from golden yellow to
dark brown. Very light raisins are often bleached with sulfur dioxide during processing.
The important varieties for raisin production are Thompson Seedless and Muscat. Currants are small
dark raisins produced mainly in Greece. Sultanas are large light colored raisins. Some of the best
Sultanas come from Smyrna or Izmir, Turkey where they are known as Smyrna raisins.
California is a leading raisin producing state.

Raki
Turkish popular licorice flavored alcoholic beverage, normally mixed with water.

706
Ramadan
A month-long period of fasting in the Islamic religion, the ninth month of the Moslem lunar year, as the
Muslim calendar draws to a close. Ramadan is the month when the Koran was revealed to the prophet
Mohammed.
Ramadan is the month when all Moslems show their respect for the Koran. It is a month of daylight
fasting from sunrise to sunset, and complete abstinence from eating, drinking, smoking and sex. The
faithful fast all day but eat rather heartily in the evening. At dusk, the daily fast is broken, often
communally, with a meal called iftar or evening breakfast. It is started with the maghrib prayer. The
celebrations often last all night, and at daybreak tebbalin drummers walk the streets to remind people to
eat their last meal before the new day starts.
As the fasting month comes to an end, with the first sliver of the new moon in the sky, the festival of fast
breaking begins with the following daybreak.
Because of the diversity of the Muslim cultures, there are no universal symbolic foods, except for the
dates eaten to break the fast.
The traditional food eaten varies from country to country. In Turkey and Iran, the fast is broken with
blessed water, in Morocco with Harira soup and in Lebanon, Syria and Egypt with a sweet drink called
sharab gamar el din, made with dried apricots and water.
Dates are the traditional foods eaten to break the fast in most countries.
Some cultures, such as the Muslims in Singapore, celebrate the end of Ramadan with the feast of Hari
Raya Puasa

Ramadou
French ewe’s milk cheese.

rambutan
Tropical fruit from a tree of the same family as the lychee. A small fruit, growing in clusters, its bright red
hairy skin pulls apart easily to reveal juicy white flesh, which resembles lychee in both appearance and
taste. The color darkens with age. The lychee-like white pulp is sold fresh and canned.
Also known as hairy fruit, referring to its appearance. The word rambutan means hairy in Malayan.
Ngor in Thai.
Nephelium lappaceum.

ramen
Chinese term for noodles. Ramen has become a generic word for a packaged noodle soup product.

ramequin(s)
French culinary term with two meanings:
1. Small, individual, oven-proof china cups with straight edges. They are used for dishes baked or
cooked and served in their container, such as souffles, poached eggs and many others. The term is used
for the container as well as for the dish itself. The US term is souffle cups or ramekin.
2. Small cream puffs, made with puff paste, usually flavored with grated cheese.
Also known as ramekin.

Ramisco
Portuguese red wine grape variety used in Portugal’s most famous Colares wines.

Ramos gin fizz

Cocktail consisting of gin, lemon, juice, sugar, egg whites, orange flower water, cream and shaken
together vigorously. The drink originated in New Orleans, where it is still the most popular cocktail. It was
concocted in the 1880's by Henry Ramos, owner of Ramos Imperial Cabinet Bar and Saloon.

ramps
Wild leeks, a native American member of the onion family. Ramps grow wild in Eastern US, particularly
in the Appalachians of West Virginia and Tennessee. They grow as far north as Canada, as far west as
Minnesota, and as far south as Georgia.
Ramps can be harvested in the Spring and are popular with foragers. They are found in forests or soil
enriched by decaying leaves. They are the size of scallions, with slender bulbs and broad green lance-

707
shaped spreading leaves like leeks. Only the leaves show above the soil, but they are easy to find by
their smell. Ramps are the most pungent member of the onion family with strong garlicky smell.
Ramps must be picked before the heat of summer when the leaves become tough and bitter.
Ramps can be eaten raw, cooked or pickled and are often cooked with eggs, with potatoes, or in
soup. The smell permeates the house, especially when they are cooked and the breath when they are
eaten. Before eating, the fibrous roots must be cut away and the plants must be washed clean of the soil.
The thin membrane which coats the bulb should be pulled off and the roots trimmed away.,
They are liked by their aficionados for the same reason they are disliked by their detractors.
Ramp festivals take place in several localities, and most diners gather the ramps themselves. The
largest annual ramp festival is the Richwood, West Virginia "Feast of the Ramson". Two other events of
long standing are an April dinner in Helvetia, West Virginia and the Haywood County Ramp Festival held
the first week in May in Waynesville, North Carolina.
Also known as Ail des bois, or wild garlic, in French speaking Canada.
Allium tricoccum.

rampion
Garden plant with edible leaves used raw in salads and long, slender roots cooked as vegetable.

Rangiport
French cheese, basically the same ad Port Salut. See there.

Rangpur lime
An Indian variety of lime, globular and the size of a small lemon. It is very acidic and used in cooking.
Citrus limonia.

rape seed oil

The seed and oil of the rape plant are very low in saturated fat even lower than safflower or sunflower
oils, but contains erucic acid. The acid can be removed by processing, and only oil that which is low in
erucic acid can be sold in this country.
See Canola oil.
Brassica napus.

rapini
Alternate name for bitter broccoli, a vegetable, also kpown as broccoli rabe. See there.

rarebit/Welsh rarebit
Cheese dish consisting of cheddar cheese melted with highly seasoned beer. The resulting thick sauce is
served over toast points. The dish was once popular in Night Clubs as a later supper dish.

ras el hanout
Moroccan all purpose spice mixture available in many variations.

rascasse
Mediterranean food fish, a member of the Scorpaenidae family, related to the sculpin found off the
western US coast and red scorpion found off eastern US coast Racasse is an ingredient of the
authentic bouillabaisse.
Scorpaena scrofa.

rasgulla
Bengali dessert. Boiled farmer's cheese balls soaked in rose water and served in a simple sugar syrup.

rasher
English and Irish term for a bacon strip or thin slice of ham..
Streak bacon rashers are cut from the flank or belly, and collar rashers are cut from the neck.

raspberries

708
Fruits cultivated on perennial shrubs in temerate climats. The popular, delicate berries vary in color from
red to nearly purple. Golden raspberries can be found in American markets in the Spring. Raspberries
represent the largest berry crop in Washington State. Actually a cluster of tiny fruits or drupes, each
enclosing its own hard, but edible seed.
Raspberries spoil quickly. They are sold in half pint containers and should be handled as little as
possible. They are popular as jam and also as syrup.
VARIETIES INCLUDE:
Black raspberries
Brandywine
Dewberry - a matte-finish raspberry
Golden raspberries - Also known as cloud berries, developed from the red raspberry.
Chambord is a liqueur flavored with raspberries
Framboise in French, Himbeeren in German, frambuesas in Spanish, lampone in Italian.
Rubus idaeus.

raspberry vinegar
Vinegar flavored with raspberries, it is made by adding ripe berries to white vinegar and macerating for a
number of days at room temperature. The vinegar is then strained and pasteurized.

rassolnik
Russian beef soup with kidneys and pickled vegetables, such as ogurtsy , which are pickled cucumbers.
The term comes from the Russian word rassol, meaning brine or pickle
Also spelled rossolnikl or rossolnik.

Rasteau
French fortified sweet white wine made in the lower Rhône Valley.

rata kosong
Indian prata pancake, served plain, with bowls of thin curry gravy or simply sprinkled with sugar. Literally
translated empty prata.

ratafia
Almond-flavored biscuits, topped with custard and whipped cream served as banquet dessert in England
in the 19th century.

ratafia
French generic term for sweet cordials made by macerating in plain brandy kernel of different fruits,
citrus peel or vanilla beans.
These brandies were popular during Victorian times and often home-made.

Ratafia
French apéritif wine made in Champagne with brandy and unfermented grape juice.

ratafia biscuits
British term for almond macaroons. See there.

ratatouille
French vegetable stew from Provence, made with eggplant, zucchini, tomatoes, sweet peppers, garlic,
olive oil and seasonings.

Rathskeller/Ratskeller
Old German term for a distinguished restaurant. The word Rat is best translated as senator, and Keller is
cellar.

rattan
Butterfly shaped purple and white flowers honored in China in many festivals and also baked into cakes.
Kraunhia floribundia.

709
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

rattle snake
Poisonous snake hunted for fun or for protection, and also eaten.

Rausan Ségla, Château

Famous wine estate in the Margaux region of Bordeaux, France.

Ravat
Wine grape, a cross between American and vinifera grapes. The grapes produce red and white wines,
and are grown in the US and in France.

Ravello
Charming Italian wine village near Naples. the wines produced there are not remarkable, but are
pleasant.

ravier
French term for oval or rectangular glass or china dishes. They are used for serving cold hors d’oeuvres,
salads, antipasto and related items.

Raviggiolo
Italian soft, sweet cheese made in Tuscany.

ravigot sauce
French term for two sauces, one served hot and one cold.
Cold sauce is a spicy herb sauce. Sauce Ravigot is more spicy than Sauce Verte, also a herb sauce.
Hot sauce ravigote is a velouté seasoned with vinegar and white wine and finished with chopped herbs.

ravioli
Italian filled egg pasta, normally square, and filled with a wide range of fillings. Ravioli had humble
beginnings as an inexpensive pasta dish, but have been discovered by young chef and made elegant,
such as Lobster Ravioli.
The sizes have also changed, from small ravioli used as soup garnish to large ones served one to a
portion as appetizer.
Noodle dough made into pockets and filled are also found in many other cultures and many different
names and shapes.

raw bar
Restaurant term for seafood bars featuring clams, oysters and other seafood usually eaten raw.
However, cooked shrimp and crab claws are normally also included.

raw sugar
See sugar.

ray
See skate.

ray gurnard
Ocean food fish, armor plated, also known as sea robin.
An other specie is called red gurnard.

Rayon
Cheese made in the Canton Fribourg, Switzerland. It is a Swiss cheese type, and most is exported to
Italy.

Rayon d’Or

710
White wine grape from the Loir valley in France. The grape is cultivated in California.

Ra ni i
Serbo/Croation meat skewers.

razor clams
Soft shell clams found in the Atlantic coast in New England in the shape of a razor. The clams are always
cooked, either fried or in chowders.

razorback
Pigs raised on peanuts, acorns and corns for the production of Virginia Ham.

RDA, Recommended Daily Allowance

The average daily amount of essential nutrients needed to maintain good health.

re-greening
Natural coloring process which occurs in some citrus fruits. A fruit which has turned yellow or orange can
turn green again after ripening if it is exposed to a lot of sun. This process is common in citrus such as
Cuban oranges, some grapefruits, limes, pomelits, pomelos and others.

Rebelle
Bordeaux merchants's blended wine made with Syrah and Grenache grapes in addition to the traditional
Bordeaux grapes such as Cabernet Sauvignon and Merlot. Because French wine law does not
permit the use of the Syrah and Grenache in Bordeaux wines, the wines are named Rebelle.

Reblochon
French cheese made in the French Alps for hundred’s of years. Reblochon means second milking in
French. The cheese is round, soft with a reddish to brown rind.

Récamier, Julie (Recamier)

French beauty and author, 1777 to 1849. Her name appeared on classical menus.

réchaud (rechaud)
French for warming oven. The term is also used for a small table size stove.

réchauffé(e)
French term for re-heated.

Recioto
Italian sweet red wine made with sun dried grapes in the Valpolicella region near Verona.
The wine is occasionally made lightly effervescence.

récolte (recolte)
French term for harvest, used as verb and as noun.

red bay
Tree growing wild in the Okefenokee swamp with aromatic leaves.

red beans and rice

New Orleans specialty and a staple of the local home cooking. The Louisiana dish might have originated
with African slaves, but the combination of beans and rice is also popular in Latin America.

red beets
See beets.

red bream

711
Ocean food fish harvested in the Mediterranean, Atlantic and Pacific oceans. The bream group of fish
has many varieties.
Also known as dorade and porgy.

Red cabbage
Cabbage variety, actually dark purple in color. The color is strong and is water soluble. It is emphasized
by the addition of vinegar or other acid.
Delicious raw in salads or braised with apples. See cabbage.
Brassica oleracea, spp.

Red Cheshire
English cow’s milk cheese colored with annatto. The cheese is crumbly and slightly salty.

red chili
See chili.

red clover blossoms

Plant native to the US, used by the Indians to make a fragrant, medicinal tea to treat coughs.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

red cooking
Chinese cooking method, popular in Shanghai. It involves slow braising of food in a lightly sweetened
soy sauce and wine or vinegar marinade, flavored with star anise and ginger, resulting in highly
enhanced flavor and tenderness of texture

red crab
Deep sea crab, fished off the coast of New England. Under utilized specie. Most harvest is canned. The
whole crab weighs up to two pounds.

red currant.
See currants.

Red Delicious
Popular apple variety, also widely grown in France and Italy. Smooth, dark red skin, sometimes slightly
streaked. Elongated in shape with pointed ribs at the calyx end. The soft, white flesh is juicy and
aromatic at its best, but can be pulpy and flavorless.
See apples.

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Red flannel hash
Corned beef hash with diced beets. The hash consequently gets red. It might have originated in the
Green Mountains of vermont.

red grained black truffle

Edible mushroom growing wild in England but rarely used. They cannot be compared to the black
truffles from France.
Tuber aestivum.

red gram
Indian name for a variety of pigeon peas.

red eye gravy

Ham gravy popular in Southern US, made with ham drippings.

red herring
Smoked herring, the name refers to the color of their skind after smoking.

Red Hots™
Brand of pungent cinnamon candy.

Red Hots
Slang term for hot dogs.

red kidney bean

Bean variety ranging in color from dark red to light brown, popular in Mexican cooking.
Phaseolus vulgaris.

red leaf chicory

Another name for radicchio. See there.

red lentils
Common to Bengali cooking. See lentils.
Also known as Egyptian lentil.
Lens culinaris.

Red Misket
Bulgarian white wine grape.

red mullet
Ocean food fish considered a delicacy. Connoisseurs eat the fish un-gutted.
Also known as goatfish.
Rouget in French.

red pasta
Pasta colored with tomato paste.

red peas
The name for red kidney beans in Jamaica.

red pepper
See chilie peppers and cayenne.

713
red sauce
Slang word for any sauce made with tomatoes. It could refere to a cocktail sauce, a marinara sauce, a
red clam sauce or any other sauce that is red.

red scorpion
Ocean food fish harvested off the eastern US coast. Related to the sculpin found off the coast of
California.

red sea bass

See bass.

red snapper
Important and popular food fish harvested in the Atlantic and the Gulf of Mexico. The white flesh of the
red snapper is low in fat and very tasty.
The fish can reach eight pounds, but commercial sizes are between two pounds and five pounds.
Pago rojo in Spanish. Mexican red snapper is huachinango.

red sorrel
See Jamaican sorrel.

red velvet cake

Cake allegedly once popular at The Waldorf-Astoria Hotel in Manhattan. Over the years the hotel
received requests for the cake recipe, so the Executive Chef Arno Schmidt and the Pastry Chef Willy
Ritz at the time had to create a recipe to fill the requests. They came up with a pound cake mixture,
dyed red, and covered with a Grenadine frosting. People loved the recipe, the cake was never served.

red, white, and blue picnic

New England, especially Boston tradition served on the Fourth of July. It consists of red salmon, white
potatoes, and blueberry pie.

red wine
Wine made with red, blue and purple grapes. The juice is basically clear the color pigment is inside the
skins. The length of skin contact determines the color of the wine.
Rosé wines are red wines which have been fermented with little skin contact. Some rosé wines are
blends of red and white wines.

red wine vinegar

Vinegar made with red wine. It should be aged in oak casks. The color basically is the determining
factor how it should be used. The flavor differences between white wine and red wine vinegar are slight,
unless the vinegar is flavored with herbs or spices.
Sherry wine vinegar has a distinct flavor.

red yeast
Granulated Asian yeast used in fermentation.

Redenbacher, Orville™
Popcorn brand.

redfish
Ocean food fish low in fat. Commonly eaten through out the US in the late '80's after chef Paul
Prudhomme popularized it as blackened redfish.

redhorse
Fresh water food fish. There are many species with local names.

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reduce
Cooking term referring to boiling a liquid until it is very concentrated. In French cooking, reducing
sauces play a large part.
The term reduction refers to the reduced stock or pan drippings. It is the base for many sauces.

reduced calorie
Foods so labeled must contain at least a third fewer calories than the standard for that food.

redwood
Wood that can be used for cooperage for aging wines. Redwood is harvested in northern California.
Most is used in construction and in furniture.

reed bird
Generic title applied to many small birds living in reeds. The best know is the bobolink, a tiny but fatty
fish hunted in the South.
Dolichonyx oryzivorous.

Reese’s Peanut Butter Cups™

Chocolate peanut butter candy manufactured by the Hershey Company.

Reforme, à la
French term for dishes named after the famous private Reform Club in London. The chef Alexis Soyer is
credited with creating the Sauce Reform served with lamb chops.

Refosco
Red wine grape native to the Friuli region.

refrescos
Latin American term for tall thirst-quenching drinks.
Refresco de tamarindo is a Costa Rican drink made with tamarind.

Reggiano
Italian grana type cheese resembling Parmesan.

Reggio Emilia
Area in Northern Italy where most Parmesan cheese is produced.

regional wines
Wines named by the region from they come from without identifying them further. Usually simple wines,
blended from many different wines from that region. For example the terms Burgundy, Bordeaux or
Chablis from France are regional wines.
American bulk wines named after regions, such as Rhine wine, Burgundy and Chablis are named for
style, not for region and often do not even approach the typical style of the region. They are made to
appeal to a wide range of un-discriminating wine drinkers.

Regner
German white wine grape.

Rehoboam
Champagne bottle containing 6 bottles = 4.5 Liter

Reichensteiner.
German white wine grape.

715
Reims
French city famous for it’s cathedral and as Champagne center. Under the city are miles of galleries and
tunnels used to store champagne.
Also spelled Rheims.

Reine-claude
French term for greengage plums.

reindeer and caribou

Large mammals, some living semi domesticated in arctic countries around the world, domesticated for
their for milk, meat and hide, and as indispensable draft animal. Without reindeer the northern people
could not survive.
The meat of heifers about 3 years old resembles mild venison or beef. Reindeer ham is a delicacy in
Sweden.

Reinetten
German apple varieties.
The term reinette was used originally for apples propagated by grafting.

Reinhartshausen
Famous German castle and wine estates in the Rheingau. The property belonged to the heirs of the
German Emperor.

Réjane, Gabriele, Charlotte 1857 - 1920

Acclaimed French actress whose name appeared on menus.

relevé
French menu term, seldom used today. It is used to describe the dish that follows the soup.

relish
Generic name for any kind if spicy and chunky condiment.

remouillage
French term for second stock or refill. After the stock is drained off, the remaining bones often still
contain nutrients and gelatine. In French kitchens, the bones are routinely boiled again with water to
extract flavors and nutrients still left. The resulting stock is inferior, but it still has uses in a kitchen.

Rémoulade (remoulade)
French cold sauce, made with Mayonnaise and chopped capers, gherkins, anchovies and herbs.

removes
Old English term for an entree or main course.

remuage
French wine term for turning and gently shaking champagne bottles to make the yeast settle against the
cork, to be removed later. The process was tedious, and required much experience. It is done by
machine in many places. See champagne.
Also known as riddling.

rendang
Indonesian hot, chili-spiced beef stew, flavored and thickened with coconut milk. The stew was originally
made with tough buffalo meat, and thus it stewed for a long time over a low flame to tenderize it.
Coconut milk is known locally as santan.

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Rengli, Seppi
A Swiss born chef, equally skilled at classic dishes and innovative cuisine of his own design. Former
Executive Chef at the Four Seasons Restaurant when it was owned by Paul Kovi and Tom Margittai. One
of the chefs who brought spa cuisine out of the spas and into elegant dining rooms in the 1980's.

rennet
Ingredient in cheese making. It is made from rennin and pepsin, inorganic enzymes extracted from the
lining of calf’s fourth stomachs, an agent that quickly converts milk into curds and whey.
Kosher cheese must be made with a different curdling agent, because meat products and milk can never
be mixed together. Commercial cheese is therefore not kosher.

rennet custard
The best-known brand is Junket, which was popular in the 1950's

renversé(e) (renverse)
French term for invert, and to take out of the mold. It is sometimes used on menus, such as Crème
renversée.

Repeal
End of prohibition 1933. See Prohibition.

Requeijão
Brazilian soft cheese.

Réserve
French wine term often found on labels without any specific or legal meaning.

reserva
Spanish wine term referring to wines aged a prescribed number of years in oak casks, and then in
bottles.
Gran reserva wine must be aged until the sixth calendar year, of which 24 months must be in oak.
The rules change depending on locality, type of wine and other factors.

Réserve de l'Admiral
The second label of Château Beychevelle.

Réserve de la Comtesse
The second label of Château Pichon-Longueville.

Réserve du Général
The second label of Château Palmer.

restaurants
Eating places open to the public. The name comes from Latin "to restore". The first restaurant opened in
France in 1762. Before that, few people traveled, not only because of primitive methods of
transportation, but also because roads were arduous. The few travelers in pre-restaurant times ate from
charcutiers, rôtisseurs, and traiteurs, or stayed in private homes or in monasteries. The catholic church
maintained through centuries places were pilgrims and travelers could stay and eat. In Salzburg, Austria,
the Benedictine monks opened a place to eat in the year 800.
The first private establishment was opened by a boulanger , which means baker in French, but also could
be a proper name, on what is now the Rue du Louvre in Paris, to serve "restoratives" to travelers and
passing pedestrians. Boulanger hung out a sign in Latin stating "Venite ad me omnes qui stomacho
laboratis et ego restaurabo vos." (Come to me, all of you whose stomachs are in distress, and I will
restore you.) Thus, restaurants were born and took their name from part of the quote.

Restaurant Associates

717
Restaurant group which was and still is responsible for many of New York City's best, most unique, and
most enduring restaurants. including the Four Seasons,
as well as the sadly departed La Fonda del Sol and Forum of the Twelve Caesars.
Its founders were the late Joe Baum and Jerry Brody. Well-known employees were Albert Kumin, Allan
Lewis, Chef Albert Stöckly.
Not all of its restaurants are white table cloth establishments; it also designed the small Zum Zum chain
of counter top eating places specializing in sausages and soups.
The Four Seasons was sold to entrepreneurs Paul Kovi and Tom Margittai in 1973.
R.A., as the company is referred to operates the restaurants in Rockefeller Center (except the Rainbow
Room), The Metropolitan Opera, The Metropolitan Museum of Art, many employee dining facilities and
also has a substantial catering business. It is owned 2000 by the Compass group.

Restaurateur
Restaurant owner, also the chef in a large kitchen who prepares specialty dishes.

rétesek
Hungarian term for strudels.

Retsina
Greek wine flavored with pine resin. It has been described as smelling like turpentine and an acquired
taste is needed to enjoy it.
Wine casks were pitched with resin in antiquity, and people got used to the taste.

Reuben
Toasted sandwich of pastrami or corned beef, sauerkraut, Swiss cheese, Russian dressing on
pumpernickel bread.
The sandwich is popular in New York City delicatessens. It is important that the sandwich in made in the
proper sequence. The cheese must be closest to the bread because it should.

Reuilly
A wine growing area along the central Loire River in France. Along with its neighbor Quincy, it produces
pleasant light white wines made with Sauvignon Blanc grapes.

Reunion Vanilla
See Bourbon vanilla.

Réveillon
French term for Christmas dinner served after attending midnight mass. The term is also used for new
years eve dinner.

Reynière, Grimod de la
French author, pen name for Alexandre Balthasar Laurant, 1758 to 1838. Famous gastronomic works
are Almanach des Gourmands and Manuel des Amphytrions.

Rheingau
German name for the wine growing region broadly along the Rhine river where it towns due west for
about 20 miles. The area stretches from Mainz to Rüdesheim, and the vineyards are located on the
north shore, facing south.
FAMOUS WINE TOWNS ARE:
BingenWinkel
Eltville
Geisenheim
Hallgarten
Hattenheim
Hocheim
Johannisberg
Kiedrich

718
Martinsthal
Oestrich
Rauenthal
Steinberg
Vollrads.
Almost all wines are white and made with the Riesling grape.

Rheinhessen
German wine region on the Rhine river and beyond from Mainz south to the city Worms.
THE FAMOUS WINE VILLAGES ARE:
Alshheim
Bingen
Bishofsheim
Bodenheim
Dienheim
Gunterblum
Harxheim
Laubenheim
Nackenheim
Nierstein
Oppenheim
The wines are white, and most are made with the Müller Thurgau grapes.

Rheinpfalz
German wine growing area with a history going back to Roman times, known in English as Palatinate.
The German name is a corruption of the word palace, and the English word is based on Palatine, one of
the seven hills of Rome, famous for castles.
Most wines are white, but red wines are also produced, and much wine is rather inexpensive and sold in
large amounts in wine stores and supermarkets. However, there are some excellent Rieslings, and
Beerenauslesen and Trockenbeerenauslesen are much sought after.
FAMOUS TOWNS ARE:
Bad Türkheim
Deidesheim
Forst
Kallstadt
Königsbach
Leistadt
Ruppertsberg
Wachenheim.

Rhine wine
American generic term used for white wines. The government does not stipulate which grapes can be
used, or where it is made. The wine is often sold as bulk wine in gallon containers.

rhizome
A fleshy root, an underground stem, sometimes consumed as vegetable or seasoning.

rhododendron
Shade loving shrub with large fleshy leaves and beautiful flowers, originally from the island Rhodes in
Greece. It is reported that the flowers can be turned into a jelly.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Rhoditis
Greek white wine grape variety.

Rhône

719
The Rhône river begins in the Swiss Alps, traverses Lake Constance, and flows through southeastern
France into the Mediterranean. Along the river are famous towns, such as Lyon of culinary fame, and
many wine-growing areas.
The wines grown in Switzerland are white and light, the wines made around Seyssel in France are made
mostly into white sparkling wines, and further south the climate is hotter and drier than Bordeaux or
Burgundy. The wines grown there are referred to as Rhône wines. Most of the wines are red, but white
wines are also made from the Marianne and Roussanne grapes. In addition, the fine rose wines, Tavel
and Lirac, are made in the Rhône valley.
At their best the wines possess elegance and finesse with a delicious fruitiness, but the lesser ones can
be heavy, harsh and tannic
MAJOR RED WINES INCLUDE:
Châteauneuf-du-Pape
Cornas
Côte Rotie
Côtes du Rhône
Crozes-Hermitage
Gigondas
Hermitage
St.-Joseph
St.-Péray.
WHITE WINES ARE:
Condrieu and Château Grillet.
GRAPE VARIETIES:
Bourboulenc
Cinsault
Clairette
Counoise
Grenache
Mourvèdre
Muscardin
Picardin
Picpoul
Roussanne
Syrah
Terret Noir
Vaccarese
Viognier.

Rhône Rangers
Group of California wine makers who foster the development of wines from the traditional grapes of
France's Rhône Valley. The group was founded in 1987 by Steve Edmunds of the Edmunds St. John
Winery in Berkeley and John Buechsenstein of McDowell Valley Vineyards in Mendocino County, and as
of Fall of 1989 had 16 members, including Randall Grahm.
The basic philosophy of the group is that much of California's climate is similar to that of the Rhône
Valley more than France's Bordeaux or Burgundy regions, and the California wine industry is missing the
boat on the Rhône grapes.

Rhône valley food

The city Lyon is considered the gastronomic capital of France.

720
rhubarb
Perennial plant native to Tibet with strong taste from oxalic acid. The stalks are cooked with sugar to
make them edible. The plant is poisonous, only the stalk are totally safe to eat.
Rhubarb is technically a vegetable, but classified as a fruit by the US Customs Service since 1947. It is
an important distinction as the import duty is lower on fruit than on vegetables.
It is said to have been first brought to the US from England, by Benjamin Franklin in 1770. It became
quickly popular as pie filling, especially with the Pennsylvania Dutch. Rhubarb roots need chilling
temperatures. It is widely grown throughout the northern US. Major producing regions are the
Washington's Puyallup Valley, Utica Michigan, Oregon, northern California, and New York State.
VARIETIES INCLUDE:
Chipman's Canada Red - deep red variety, inside and out.
Red Right Through - espite its name, it is red outside but green inside.
Valentine - deep red variety, inside and out.
Also referred to as "pie plant" by the early American colonists.
Guatemala rhubarb, Jatropha Podagrica, is totally poisonous and not edible; it is irritating even to the
skin.
Rheum rhaponticum, rheum officinale.

rhum
French term for rum.

Ribeauvillé
Famous wine village in Alsace, France.

Ribeiro
White wine of Galicia, in northwestern Spain. it is traditionally served in white ceramic cunca cups

Ribera del Duero

Wine growing region, along the both sides of the Duero river (known as the Duoro in Portugal) in
northern Spain often discussed in partnership with its neighboring region, Rueda. Ribera del Duero was
designated an official region only in 1982.
Ribera del Duero produces a range of wines from the lush, velvety, full-bodied, balanced red wines, of
the western part of the region to the lighter more elegant wines mostly from a single grape variety in the
eastern part of the region.
The wines are mostly from the Tempranillo grape, which is sometimes blended with the Garnacha and/or
Albillo. Cabernet Sauvignon, Malbec, and Merlot are also grown, but these are permitted by wine law only
where they are already established.
The region produces some of Spain's finest and most expensive wines, including Vega Sicilia and
Pesquera. The region has the microclimate and chalky soil ideal for vineyards. There the Tempranillo
grape ripens fully to make an especially intense, high alcohol wine.

Ribier
A variety of table grape.

Ribisel
Austrian term for currants. Rote Ribisel are red currants. The German word is Rote Johannisbeeren.

Ribiseltorte
Austrian/Viennese red currant torte with a streusel topping.

Riboflavin
Vitamin B, it helps the body to release oxygen.
Also known as vitamin B - 2.

721
Ribolla Gialla
Italian white wine grape of ancien history. Its origin can be traced to Greece. The wine is grown in
Northern Italy, but also under slightly different names in Slovania.
Ribolla gialla is also a red wine grape from the Friuli region of Italy. Decimated when phylloxera hit Italy
in about 1921, these vines were rarely replanted.

ribollita
Italian/Tuscan specialty. Literally translated reboiled, it is a very thick minestrone-like soup of beans,
cabbage, and other vegetables and thickened with bread.

Ribston Pippin
Apple variety, it was introduced in 1704 in Yorkshire, England. probably the forerunner of the delicious
Cox's Orange Pippin.

ribs
Term for meat and surrounding bones from the breast cage and abdomen. The Meat Buyers Guide
recognizes following cuts:
Beef Short Ribs Meat Buyers Guide # 123
Beef Short Blade Ribs Meat Buyers Guide # 123A
Beef Short Ribs trimmed Meat Buyers Guide # 123B
Beef Short Ribs Meat Buyers Guide # 123C
Beef Back Ribs Meat Buyers Guide # 124
Lamb Ribs Denver Style Meat Buyers Guide # 209A
Veal Ribs are called Veal Breast Meat Buyers Guide # 314
Pork Spareribs Meat Buyers Guide # 416
Pork Spareribs St. Louis Style Meat Buyers Guide # 416A
Pork Spareribs, Breast Bones Meat Buyers Guide # 416B
Pork Loin Back Ribs Meat Buyers Guide # 422
Pork Loin Country Style Ribs Meat Buyers Guide # 423

rib eye
Butcher term for the boneless beef rib, referred to Meat Buyers Guide # 112.

Ricard
French brand name for a popular licorice flavored liqueur, the descendent of absinthe. Ricard is amber-
colored, and it turns opaque when mixed with water. It is 90 proof and has an intense licorice taste.
Other popular brands similar to Ricard are Pernod and the American Herbsaint.

rice
The cereal grain originated in India and Indonesia and is used as human food since about 7000 years. It
has been cultivated since 5000 years. More than one billion people in the world are involved in growing
rice, more than any other agricultural crop. It is the most important crop in Burma and featured in its flag.
Cultivation eventually spread over the rest of Asia, parts of Europe and in the 1600 hundredths's to the
new world.
Rice has been grown in the United States since Colonial times, and in 1775 exported 66 million tons. In
the US rice was first grown in Charleston and eventually in the Southern States East of the Mississippi.
Rice is a symbol of fecundity. In Hindu marriage ceremonies, as well as in Western cultures, the couple
is showered with rice at the wedding.
The United States are one of the top ten producers of rice and most rice grown in the US is exported
The long grain varieties are grown in Arkansas, Louisiana, Texas and Mississippi, the medium and short
grain varieties are grown in California.
Rice field are flooded to suppress weeds and to support the fragile stems during the growing season.
The fields must be drained for harvest.
Non sticky rice varieties such as Basmati and Southern Long Grain have high levels of amylose starch
and cook dryer.
There are obviously many varieties.
TYPES OF RICE INCLUDE:

722
Ambemohor - Indian rice packed in mango blossoms to absorb the scent.
American Long Grain - originally cultivated in South Carolina but now produced in Arkansas,
Texas and Louisinana.
Arborio - short-grained, polished Italian rice, translucent with an opaque center. It is most commonly used
to make risotto.
Basmati - long, slender grained Indian rice, prized for its fragrant aromatic qualities.The name literally
means "queen of fragrance" and the rice has a delicate nutty aroma and flavor. Its firm texture, lets it
keep its shape when cooked. Usually it is white, though it can be brown if the outer layer of bran has not
been removed. High in protein and low in cholesterol and low in calories.
Brown rice - not one single variety of rice but rather rice which still has the outer layer of high-fiber bran.
It will take longer to cook.
Calrose - the trade name for a California grown medium - grain rice.
Carnaroli - short-grained, polished Italian rice, similar to Arborio but slightly faster-cooking. Like Arborio,
it is most prized for making risotto.
Carolina Gold - long grain hulled and polished rice, grown in many parts of the world and very popular. A
South Carolina law states that only enriched rice can be sold. The reason for this law is that when rice is
polished the processing strips many nutrients, which must be put back in. The law neglected to account
for unpolished rice that retains its nutrients in the first place.
Converted rice - trade name of Uncle Ben, part of the Mars Candy Company. The rice is pre-cooked
before milling to improve nutrition and lengthen shelf life. The process goes back to India.
Flaked rice - rice processed through rollers.
Glutinous rice - also called sticky rice, is misnamed because it has no gluten. The rice will stick
together when cooked and can be eaten easily with chop sticks. The white glutinous rice is used in
Oriental cooking, including sushi.
Gobindavog - very small rice from Bangladesh.
Jasmin - Indian rice with delicate aroma.
Jiresal - Indian rice in the shape of cumin seeds.
Khao hom mali - flavorful Thai Jasmine long grain rice, prized for its delicious taste.
Maratelli - Italian rice, prized for making risotto. Not generally available in America.
Minute rice - fully cooked dehydrated rice, also called instant rice. The product is constituted by adding
boiling water. It generally lacks flavor and texture.
Mochigome - super sticky rice, it is often used in food manufacturing.
Patna - important city on the Ganges river in India and is a major distribution center for rice. The name
became a trade mark for rice in Europe.
Pearl Rice - short grain rice grown in California and suitable for risotto.
Pecan/Wild pecan - fluffy brown rice.
Popcorn rice/Louisiana popcorn rice - developed by Louisiana Agriculture Station, it has a popcorn-like
aroma when cooked.
Short grain - the grains swell and absorb much liquid. The rice is often used for desserts.
Texmati - brand name for specially grown rice, large kernels and off-white color.
Vialone/Vialone Nono - short-grained, egg-shaped, polished Italian rice which, like Arborio, is most
prized for making risotto. Not generally available in America.
Valencia - Spanish rice most often used for paella. See there.
White rice - polished pearl rice, milled to remove the husk and bran.
Wild rice - not actually a rice, but a grass seed. See there.
Beverages made from rice are sake, mirin.
Flavored Rice Mixes are available as Long Grain and Wild Rice Blends
Riz in French, arroz in Spanish, Reis in German, riso in Italian, plural risi.
Oryza sativa, spp.

Rice-a-Roni
Brand name for a rice and pasta mix first marketed by Vincent de Domenico in 1957.

rice bean
Small brown elongated beans cultivated in China, India and the Phillippines. They taste like rice.
Phaseolus calcaratus.

723
rice bran
The outer husk of the rice kernels eaten as dietary supplement.

rice flour
Gluten free flour used as thickening agent and for Asian noodles.

Rice Krispies
Cereal introduced by Kellogg in 1927 as the conversational cereal because it goes snap, crackle, and
pop when milk is added.

rice noodles
Used in regional Chinese and Singaporean cooking. Cooked rice is mashed and the pulp is shaped into
noodles.
Known as bee hoon in Singapore.

rice paper
Thin, edible sheets made with rice flour and water rolled between heated rollers. The sheets are brittle
when dry, and become pliable when moist. They are used in baking to provide a foundation for soft
cookies such as macaroons.

Rice Pudding
Old fashioned dessert, one a staple in coffee shop, employees cafeterias and hospitals.
It consists of milk and rice cooked slowly together until the rice is very soft, and the mixture is porridge
like in consistency. Rice pudding is normally sweetened with sugar, and often raisins and cinnamon are
added. Rice pudding tastes best when served room temperature, and in some restaurants it is made
fresh every morning, and is never refrigerated.
Rice absorbs a lot of liquid, and the normal recipe calls for 1 qt milk to 1/4 cup of rice. It is advisable to
add a small amount of sugar to the milk to prevent it from scorching. The rest of the sugar is added after
the rice has been cooked, because if all sugar is added at the beginning the kernels are not able to
absorb the liquid and the rice will not get soft.

rice puffed
Rice heated in sealed cylinders until the moisture inside the kernels turns into steam and explodes,
pulverizing the starch. The rice puffs up several times its original size.

rice stick noodles

Thin rice noodles. Chinese rice stick noodles are called py mei fun; Thai rice stick noodles are called sen
mee.
Also known as rice vermicelli.

rice vinegar/rice wine vinegar

Vinegar popular in Japan and China. Some of the best Chinese rice wine vinegar comes from Shaoxing.
It is made with soured fermented rice brew. There is a difference between Chinese and Japanese
vinegar. Japanese vinegar is generally softer and milder than Chinese vinegar.
Japanese rice vinegar is su, flavored vinegar is sushi su. Mirin is a sweet rice wine vinegar blend for
cooking. See there.

rice wine
Fermented cereal beverage technically a beer. Popular in Asia where it is known under many names.
Japanese rice wine is called saké, see there. Philippine rice wine is called tapuy.

ricer
Kitchen tool to puree cooked potatoes, firm vegetables and chestnuts. The food is pressed through
perforated metal plate and emerges as long strings.

Richbourg

724
One of the greatest vineyards in Burgundy, France. The red wine is sturdy, long lived, and expensive on
account of quality and limited production.

Richelieu
A number of classical French dushes were named Richelieu. There are three famous historical figueres
with this name:
Duke of Richelieu, Cardinal, 1585 to 1642. French politician, head of the French government under King
Louis XIII.
Richelieu, Louis, François Armand 1696 - 1788
Armand du Plessis, Duke of Richelieu 1766 - 1822
One of them is quoted as saying: If God forbade drinking would He have made wine so good?

Richensteiner
German white wine grape. Also grown at Ireland's only commercial winery, Coisreal Longueville. It is a
hybrid of Madeline, Anjevine, and Calabreser Frohlic. The Richensteiner is weather hearty, and will
produce in damp, cold, low-light climates.

Ricotta
Italian soft low fat cheese resembling fine cottage cheese. Ricotta fresca is especially mild and sweet
tasting. Often used in desserts, especially in cheese cake. The cheese is made from the coagulable
substance of whey, and therefore a by-product of other cheeses.
The name means recooked.

riddle
Wine term used in connection with making sparkling wines. It means turning and tilting the bottles ever
so slightly to get the yeast to settle in the neck.
Many wine companies use machines, but famous companies insist that hand riddling is better.
Called remuage in French.

Ridel
French man who is credited with inventing the round wooden box for Camembert. He made shipping
Camembert over larger distances possible.

Riedel
Austrian glass manufacturer. Riedel glasses take into consideration the flavor nuances of wine varieties
and developed wine glass shapes to bring out the wine to its fullest advantage. The glass has a high
lead content which allows a thinner rim.
The company was founded 1756 in Bohemia, now Czech republic, and moved to Kufstein, Austria after
World War II. It is a family business for ten generations and is managed now by George J. Riedel.

Riesengebirge
Czech goat’s milk cheese made in the mountain of Bohemia. The area was settled by Germans, and the
name is the German name for the mountains.

Rieslaner
German white wine grape.

725
Riesling
The most important wine grape in Germany, it produces their finest white wines. The Riesling is also
grown in Alsace, Austria, Yugoslavia, South Tyrol, Switzerland, South Africa, Australia, Chili and in many
parts of the US.
The Riesling grape prefers a cool climate, and plantings in southern parts generally do not produce the
same quality as Riesling grown in Germany. Riesling wine can be stored for a considerable length of
time. Riesling produces a rather sweet must, and many German Riesling wines are slightly sweet to very
sweet. The reason is that the limited exposure to sun in major wine growing areas in Germany do not
produce enough sugar in the must to make a dry, and yet a full bodied wine. For this reason, the
German vintners are forced to stop fermentation, and leave some residual sugar. The German public has
become accustomed to slightly sweet Riesling wine. However, the sugar can be fermented out, and
Riesling produced in Alsace and other parts of the world can be bone dry.
Riesling can be made into a sparkling wine called “Sekt” in German. It can also be left on the vine, and
under favorable condition produce outstanding world class sweet wines. The quality of grapes is often
indicated on the wine label, starting with “Auslese”, “Beerenauslese” and “Trockenbeerenauslese”. If
grapes are left on the vine until frost, are very sweet, yet perfectly balanced “Eiswein” can be produced.
THE NAMES OF RIESLING IN VARIOUS COUNTRIES ARE:
Germany: Rheinriesling, Moselriesling, Rheingauer, Johannisberg, Hocheimer, Klingelberger,
Kleinriesling
France: Riesling blanc, Petit Riesling, Gentile Aromatique
Italy: Riesling renano bianco
Switzerland: Petit Rhin, Riesling
Austria: Rheinriesling, Weisser Riesling
Czech: Rèzlink
Yugoslavia: Rjanski Rizling
Hungary: Rajnai Rizling
Rumania: Riesling de Rhin
Russia: Risling Rejnski
U S A: White Riesling, Johannisberger Riesling.

Rieussec, Château
French Sauternes (sweet) wine.

rigatoni
Italian dry pasta in the shape of short grooved tubes.

Rigó Jancsi
Austrian/Hungarian dessert, an assembly of three chocolate preparations consisting of a Sacher cake
base, filled with ganache cream and topped with chocolate icing.

Rigotte
French soft, fresh cheese made with either cow’s or goat’s milk.

rijst tafel
Dutch term for a dish originally from Indonesia. The main ingredient is naturally steamed rice, and a
large number of different sauces and side dishes are served in succession.
TRADITIONAL COMPONENT ARE:
babi kecap - pork cooked with lemon grass, garlic and ginger
bebottok - meatballs seasoned with coriander seeds
daging madura - spiced beef
gado gado - salad with peanut dressing.
krupuk - shrimp chips
mati sapi - fried eggs
nasi uduk - spiced rice
nasi goreng - fried rice
nasi putik - steamed rice
pisang goreng - banana

726
sajor madura - onion peanut sauce
sambal goreng telor - eggs in hot sauce
sambal goreng tauge - beans sprouts
sambal goreng ati - liver cooked with coconut milk, tamarind and kemiri nuts
sate (satay) manis - small charcoal grilled skewers
saus kacang pedis - spicy peanut sauce
sayar tumis - stir fried vegetables

rillettes
French meat spread, often made with duck or pork cooked in its own fat. Rillettes are popular in bistros
and brasseries. There are many regional types of rillettes in France.
Salmon rillette is a newer creation and consists of ground fresh and smoked salmon mixed with oil and
butter
Also called rillauds.

rind
The outside skin of citrus fruits. It consists of the outer layer of aromatic zest and the often bitter white
pith. See also chicharron.

Ring King.
Machine that makes automatically baking powder doughnut. The name is owned by the Krispy Kreme
Corporation. One Ring King machine is now in the National Museum of Natural History in Washington.

ringmaster
Type of imperial sweet onion, so named because it makes great onion rings

Rinnen
Polish/German sour milk cheese. The name is derived from the German word Rinnen for the wooden
troughs used in the manufacture.

Rioja
Wine district in Spain, producing most of the red wines exported to the US. The region is in northern
Spain, between Barcelona, the Pyrénee Mountains and Basque country. It is dotted with small towns,
castles, churches and hills.
Though best known for its red wines, white wine is also produced. The major red wine grape is
Tempranillo, which is blended with Garnacha for body and color.
THE THREE MAJOR WINE GROWING AREAS:
Rioja Alta - to the West. The best of the three. Clay and limestone soil.
Rioja Alavesa - to the North. Also quite fine. Chalky clay soil.
Rioja Baja - to the East. Its drier climate produces robust wines which are largely used for
blending.
The Spanish wine industry got a boost in the late 19th century, when the phylloxera blight which
decimated the vineyards of Bordeaux, France brought many French wine makers to Rioja to produce
wine there. The French brought with them their traditions and aging techniques, which the Spanish
maintained after the French left.
The better red wines are aged in American oak.
QUALITY DESIGNATIONS ARE:
Gran reserva, must be aged in oak for at least 2 years and in the bottle for at least three, before being
released.
Reserva, must be aged in oak for at least 1 year, and further in the bottle. Must be at least 3 years
old before being released.
Crianza, Must be aged at least one year in oak and one year in the bottle. Crianza also means vintage.
Rioja wine is usually blended from more than one grape.
MAJOR GRAPE VARIETIES:
Calagraño - white wine grape
Garnacha - makes a high alcohol red wine. Mostly used for blending.
Graciano - makes a fresh, fruity, flavorful red wine.

727
Maturana - white wine grape
Mazuela - red wine, largely used for blending.
Tempranillo - the most important red wine grape.
Turrantés - white wine grape
Viura - white wine grape. Sometimes a little is blended into red wines.
MAJOR SHIPPERS ARE:
Bodegas Bilbainas
Bodegas Franco Españolas
Federico Paternina
La Rioja Alta
Marqués de Murietta
Marqués de Riscal

Rioja foods
Rioja part of the Basque region of Spain. The cooking is hearty. Popular ingredients are potatoes,
tomatos, peas, beans, asparagus, fruits, chorizo sausage. E
whites are used for clarifying wines and therefor egg yolks are used in many dishes.
SPECIALTIES INCLUDE:
cordero asado lechal/lechazo -milk-fed lamb,
hojaldre con setas - puff pastry filled with mushrooms
hojaldre almendras - sweet almond pastry
leche frita - fried custard
melocotones - sweet juicy local peaches
menestra riojana - mixed vegetable dish,
picadillo sauce - piquant cold sauce
pimientos rellenos- peppers stuffed with garlic-seasoned ground pork and egg
pochas riojanas - casserole of chorizo and haricot beans
revuelto de ajos - soft scrambled eggs wlith garlic shoots.

Riola
French soft ewe’s or goat’s milk cheese. It resembles Mont d’or. See there.

Riparia
Native American grape.
Vitis riparia.

Rippchen und Kraut

German dish consisting of smoked pork loin and sauerkraut. A specialty of the city Frankfurt.

Rippespeer
See Kassler Rippenspeer.

ris
French for sweetbread. Ris d'agneau is lamb sweetbread, ris de veau is veal sweetbread.

riserva
Legal Italian wine term for wines at least three years old.

risi e bisi
Venetian dish, a thick soup of rice and young spring peas. Also a mixture of rice and peas.

728
risotto
Famous northern Italian rice dish, made with short-grained, polished rice such as Arborio, Carnoroli,
Maratelli, or Vialone Nono, which will absorb about three times their volume in liquid. Risotto must be
soupy and flavorful, but the kernels should still be firm, called al dente. The flavors vary and depend on
the broth garnishes cooked with the rice.
Popular risotto flavors are saffron, chicken stock, mussels, mushrooms and shrimp.

risotto alla Milanese

Italian saffron-scented risotto. As the name implies, it is a specialty of the city of Milan. It is usually
creamy in texture, like the classic risotto.
The dish is also sometimes referred to as risotto all'onda to distinguish it from a drier version, risotto al
salto, which is pan fried till the edges turn a lightly brown.

risotto al Rubesco
Italian/Tuscan specialty, risotto cooked with wines from the local Sangiovese or Canaiolo grapes.

risotto al salto
Italian pan fried risotto alla Milanese. Cooked risotto is pan fried until the edges turn a toasty, crisp
brown, which lends a delicious contrast to the creamy center.
Risotto al salto was probably developed as a way to use leftover risotto.

risotto di seppiolina
Italian dark risotto made with squid ink. A specialty of Venice.

rissolé(e), verb
French menu term for brown and crisp food, such as Pommes Rissollées, which are small, oven roasted
potatoes.
The term also applies to turnover pastries. The original rissolés were deep fried.

rissoler
French verb for browning food in fat.

ristra
Mexican string of dried chilies.

Riunite
Italian wine made by a cooperative of growers. It was blended to meet specifically the taste of young
people unsophisticated in wine drinking.
Riunite was It was for a while the largest imported wine brand, because the wine was easy to drink,
slightly sweet, inexpensive and well advertised. The importer was Villa Banfi.

Rivero
Spanish wine district at the border with Portugal. The wines are red and fruity.

Rivesaltes
Southern French wine district known for dessert wines with high alcohol content.

riz
French term for for rice.

Riz Djon Djon

Haitian meat and rice casserole.

729
Rizcous
Brand name for a rice product developed by Lundberg Family Farms in Richvale, California. The cracked
and roasted brown rice resulted in a fine-textured grain which cooks quickly and resembles couscous.

Rizzared haddie
Scottish term for sun-dried haddock.

Rkatsiteli
White wine grape, native to Georgia, formally Russia, named after the town Tsinandali. The grape is
extremely hardy and was successfully planted in Upstate New York by Dr. Constantin Frank. In the
Ukraine, in Georgia and other Southern Republics, the grapes can become very sweet and are used in
dessert wines. Rkatsiteli is also grown in Bulgaria.
Rkatsiteli is also the name of a crisp dry wine.

roach
Fresh water food fish in the carp family. There are different species with the same name.

Roannais
Small wine town west of Lyon.

roast, to
Cooking method for meat. Roasting is probably the oldest method of meat cooking. originally spit
roasting over open. Now roasting more often refers to cooking in an oven with dry heat. However, new
roasting ovens have been developed which inject steam to reduce shrinkage, so the differences between
roasting and steaming are getting blurred. Roasting differs from baking in that baking is always done in
an enclosed area.

roaster
Chicken raised for eating, as opposed to a layer which is raised for its egg laying. The term refers to
size. Roasters weigh from 3½ lb up.
Roaster is also a term for a an open roasting pan, often oval.

Rob Roy
Cocktail made with Scotch Whiskey, sweet Vermouth and bitters. There is also a dry version which uses
dry Vermouth.

robata yaki
Japanese open hearth grilling.

Robert E. Lee cake

See General Robert E. Lee cake.

Robiola/Robiola di Roccaverano
Italian soft ripened cheese made in Lombardy with goat's milk. Moist, rich and cream-colored, it
resembles cream cheese in appearance, but has a tangy, slightly biting taste. The name robilola is also
used more loosely for a taleggio-like cheese. Sometimes also found layered with other cheese(s), such
as with Mascarpone in a Basil torta. Buttery-soft, it makes a good bread or cracker spread
Also known as robbiole and robiolo.

Robola
Greek white wine grape variety.

730
robusta
Coffee bean variety . The more common type of beans in most major brands, since it gives a higher yield
and is cheaper than arabica, the other leading variety. The beans are twice as high in caffeine than
arabica beans.

Rocamadour
Small goat cheese from central France also known as Cabecou des Causses de Rocamadour.
Rocamadour is also a city by the same name, which is also renowned for its walnut oil.

rocambole
Plant in the onion family resembling mild garlic.
Also known as sand leeks.

rock candies
White refined sugar in large crystals.
Also sugar boiled to 233 degrees and allowed to crystallize on strings or wooden sticks. They are
available as coffee stirrers.

Rock Cornish Hen

Small chicken, a cross between White Rock and Cornish birds, thus the name. The birds have no gamy
taste. People erroneously believed that it is a game bird.
The entertainer Victor Borge was a breeder of Vibo brand Cornish hens and his friend Claude Philippe,
catering director at The Waldorf-Astoria Hotel made them a popular banquet item in the 1950's.

rock fish
General name for a group of rather large food fish from the Pacific ocean.
VARIETIES INCLUDE:
Blackfish
Bocaccio
Red rockfish
Spanish flag
Striped bass
Yellowtail rockfish
All are in the family Sebastodes or Scorpaenidae.

rock oyster(s)
Australian small, thin, frill-shelled oysters, with a full flavor and buttery consistency. Also known as
Sidney rock oysters.

rock lobster
Lobster species without claws, most harvested in warm waters, but also in cold waters in the south
Atlantic. Much is processed as frozen lobster tails. The meat is considered dryer and less flavorful than
Maine lobsters.
Known also as langouste or as spiny lobster.

rock melon
Another name for cantaloupe

rock weed
Edible brown seaweed.

rock salt
Coarse salt, often made from sea water.

731
Rock Point
Oyster found in the Dabob Bay near Seattle, Washington. Small in size with a fruity, yet mildly salty and
mildly metallic taste.

rockahominies
Narragansett Indian cornmeal pudding, forerunner of the Indian pudding.

rockling
Family of ocean food fish.

rocket/rocket lettuce
Mediterranean salad plant , popular in Italy and in Italian-American communities in the New World. Also
popular in Cyprus. It is dark green, narrow-lobed salad green, pleasantly bitter, peppery, pungent. The
best are young leaves about 3 inches in length. Older leaves develop a tough stem and are best used in
stir-fried dishes.
Rocket is usually mixed with other salad greens because it is too strong in taste for many people.
Also known as arugula, rokko, roquette, or rucola.
Eruca vesicaria.

Rocky Mountain Oysters

Fried bull's or lamb testicles. This tasty and nourishing delicacy was often eaten in cattle grazing areas,
such as those in the foothills in the Rockies.
Bull’s testicles are also known as swinging steaks.

rocky road
Baskin Robbins ice cream flavor based on a milk shake made with marshmallows and nuts.

roe
Eggs of various fish varieties. It is very perishable and cannot be frozen. Invariably salt is used as
preservative. The amount of salt determines often the quality level.
TYPES OF ROE:
Buck roe - the soft roe, or milt roe of the male fish.
Cod roe - available smoked and used for taramasalata, a Middle Eastern dip
Herring roe - called komochi in Japanese.
Hontarako - Japanese salted, dried cod roe.
Karasumi - Japanese mullet roe, pressed and dried.
Lump fish roe -often dyed and sold as caviar.
Salmon roe - consumed like caviar.
Sturgeon roe - genuine caviar.
Tarako - Alaskan pollack (pollock) roe.
Tarama - cured red mullet roe.

Roffinac
New Orleans cocktail made with whiskey, grenadine and soda.

Roffinac
New Orleans oyster and shrimp dish.
Louis Philippe Joseph Roffinac was a major of New Orleans.

rognons de veau
French term for veal kidney.
Rognons de veau à la Liégoise
Belgian specialty of the town of Liege. Roasted veal kidneys with juniper and a dash of gin.

732
rojak
Singaporean/Indian crabs or prawns, cuttlefish, bean curd, potatoes, boiled eggs, and other items, fried
with flour and served with salad vegetables and chili sauce.

Roll
English cylindrical hard cheese made with cow’s milk.

roll
Small, individual yeast breads made in a variety of shapes and flavors and flours.

rolled oats
Cereal made from oats that have been ground into meal, steamed, rolled into flakes, and dried.

rolled foods
Food is rolled to make it more attractive, to add stuffing or to facilitate cooking.
beef bundles - often filled with scallions in oriental cooking
braciolone, brociolette, involtine, and messicani - Italian terms
maki - Japanese term often used for sushi and shashimi.
oiseaux sans tête - rolled chicken cutlets in French
paupiettes - generic French term for rolled food, such as meat of fish fillets
Rouladen - German term
veal birds - stuffed veal slices.

Rollmops
German term for a herring fillet, rolled around a pickle, or sliced onions, or Sauerkraut, and marinated.
The term is used in the US.

Rollot
French soft ripened cheese resembling Camembert. See there.

roly-poly
Southern US specialty. Biscuit dough rolled out flat, filled with crushed berries, rolled up, and simmered
in water.
It is considered a pudding in England and traditional nursery food.

Romadur
German soft ripened cheese, most of it made in Bavaria. It resembles Limburger, but is less smelly and
less salty. Other names used for the same cheese are Schlosskäse, Haaracher, Hochstrasser and
Kremstaler.

Romagna
The Eastern half of the Emilia-Romagna region of Italy. See Italy, food of.

romaine lettuce
Lettuce with large, crisp, crunchy leaves that range from rich green to pale yelllow at the heart. Flavor
ranges from mild to slightly sweet.
Also known as cos or cos lettuce, because it was believed to have been first grown on the island of Cos
(or Kos) and discovered there by the Romans. Cultivated for more than 2,000 years. See lettuce.

Roman orgies
Roman orgies provided an opportunity for social climbers to show off and included repulsive excesses of
every item the host could think of. There was a circus of countless whole animals roasted and every bird
imaginable over the spits, and such absurd exotica as camels' heels, elephant trunks, nightingales'
tongues, ostriches' brains, and parrots' heads. It is reported that there was even the horrific dish of eels
which had been fattened on the flesh of slaves.
The orgies could last a number of days and the appetite of the diners was rekindled by frequent vomiting.

733
Some wine used was fermented in clay pots buried in the ground as was also done by the ancient
Greeks.

Romanée, La
Tiny, but famous vineyard in Burgundy, France producing one of the rarest red wines.

Romanée Saint Vivant

Famous vineyard in Burgundy, France, next to Romanée Conti. It was owned by the Priory of Saint
Vivant from 1232 until the French revolution. The wine is red, and is considered one of the best.

Romanée Conti
Most famous red wine produced in the Côte d’ Or region of Burgundy, France. The estate is named after
Prince de Conti who owned it from 1760 to 1795.

Romano
Grating cheese from Italy. It was originally made with ewe’s milk and called Pecorino Romano, but is
made now with cow’s milk.
Also known as Incanestrato.
Romanello resembles Romano cheese.

Romanow
Russian aristocratic family. The last Tzar was a Romanow. The term appeared on menus in connection
with luxurious dishes. The only dish still appearing on menus are Strawberries Romanoff. Different
versions exist but it is basically a mixture of squashed ripe strawberries, sweet wine or liqueur, and often
whipped cream and crumbled Macaroons. The original dish is credited to the chef Câreme. Mike
Romanoff from Hollywood also takes credit for the invention.
Also spelled Romanov or Romanoff.

Rome Beauty
Large flattish apple, with versions ranging from greenish to the more common American bright red
version. Refreshingly tart, it is good for eating and especially for baking.
Related varieties, grown in several countries such as Argentina, Italy and Germany, include Gillet's
Seedling, Hoary Morning, Imperatore, Morgenduft, and Rimskaya Krasvita.

Romeiko
Greek red wine grape variety, much cultivated on the island of Crete.

Romeo & Juliet

Brazilian dessert, a combination plate of cubed guava paste and white cheese.

Romorantin
White wine grape from the Loire valley in France.

Ronsard, Pierre de
French poet from the Loire valley describing the charms of the local wines and the local maidens.

rooster spur peppers

Chili pepper variety resembling the spur of a rooster’s claw, grown in small private lots.

root beer
Refreshing non alcoholic beverage flavored with an infusion a barks, and herbs. The beverage is slightly
fermented. The sap of the yucca tree is used to make the froth in root beer.
Root beer was invented by Charles Hines, a Philadelphia pharmacist in the mid-19th century.

ropa vieja
Cuban dish. Literally translated "old clothes". Shredded beef with red and green peppers

734
Roquefort
French pungent, blue-veined sheep's milk cheese with a tangy and unique taste. It is named after the
southern French town of Roquefort-sur-Soulzon. The cheese is aged in caves in the town of Roquefort,
where the mold occurs naturally. To insure conformity, the cheese is inoculated with a mold producing
Penicillium before placed in the caves for aging, but the natural warmth and airflow in the cave are still
essential for the mold to grow properly.
Roquefort is one of the oldest and best known cheeses of the world. Legend has it that the cheese was
discovered when a shepherd left a meal of cheese and rye bread in the caves and found it again a few
weeks later, when it was covered with blue mold. It turned out to be delicious.
Roquefort is an internationally registered brand name and can only be made in Roquefort. Roquefort
Dressing, a staple on many restaurant menus must be made with genuine Roquefort cheese. Some
restaurants substitute illegally less expensive blue cheeses.
The classic wine match for Roquefort is the sweet, rich Sauternes.

roquette
Perennial bitter salad green, also known as arugula, rockette lettuce, or rucola. See arugula.
Eruca vesicaria.

Rosa Bianco
Striped lavender variety of eggplant.

rosado
Spanish word for pink or blush wine. The term refers to wine that has been made from red grapes or a
mixture of red and white, fermented with little skin contact.
The Italian term is rosato.

Rosamund
Apple variety available August to October. Related to James Grieve.

rose
Ornamental flower. Rose fruit is called rosehip. It can be dried and used as tea, or cooked with sugar
into jam. Roses are often planted in vineyards because they are extremely susceptible to the odium
mildew and therefor indicate when spraying is necessary.
Rose petals add a delicate aroma, slightly sweet flavor and a nice touch to salads, jams, sorbets, and ice
cream. They can also be candied, i.e., preserved in sugar for a decorations on desserts.
Rose water is an aromatic liquid made from rose petals. Widely used throughout the Middle East, the
Orient, the Balkans and North Africa for both cooking and as perfume ingredient. The ancient Arabic
word for rosewater, julab, and the ancient Persian word, gulab, are the origins of the modern word julep
although the American Bourbon and mint drink does not contain any rosewater.
TWO TURKISH DESSERTS MADE WITH ROSE WATER ARE:
Noah's pudding, Rose water scented milk custard.
Turkish delight, also known as rahat lokum.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

rose apples
The fruits of tropical ornamental trees share the name. The small fruits are used in jams and jellies.
Also known as jambrosade.
Eugenia jambos.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

rose extract
Solution of the essential rose oils, also called attar.

rosé

735
French term for pink, and when applied to wine made from red or dark grapes fermented with little skin
contact.
The wine should be drunk chilled.

roselle
Fruit native to tropical Asia, with fleshy red sepals used in drinks and preserves. The fruits resemble
cranberries and grow in pods.
Also known as Jamaican sorrel, red sorrel, shrub, and sorrel, a term which more commonly denotes a
salad green.
Hibiscus sabdariffa.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

rosemary

Picture courtesy of Melissa's Inc. (800) 588 1281

Perennial herb with pine needle-like leaves and tiny blue flowers. The name is Greek and comes from
dew ros and sea marinus.
The spiky leaves contain oil of camphor, thought to be good for head ailments, including alleviating
baldness. Also thought to improve memory, thus a symbol of remembrance.
The herb is often used with roasts lamb or with wild mushrooms. Rosemarinus, meaning dew of the sea,
was named by the ancient Romans because it thrives near salt water. The blossoms are used in tea.
Rosmarinus officinalis.

Rosette
Medium-dry white wine from the Bergerac region of France.

rosefish
See John Dory.

Rosh ha-Shanah/Rosh Hashana

Jewish New Year. Food customarily eaten: Hallah/challah, honey cakes, taiglach (honey pastries),
carrot tzimmes, pomegranate seeds to wish for the best in the coming year and fish.

Rossini, Giachiomo
Italian opera composer, 1792 to 1868. He was a gourmet and gourmand, and some dishes were named
after him. The only dish still appearing on menus is Tornedos Rossini, which are small filet mignons
topped with slices of foie gras, truffle slices and Madeira sauce.

rosso
Italian word for red, sometimes found on wine labels.

Rösti
Swiss shredded potatoes fried in pancake shape.

rostrum
Term for the elongated body shell of shrimp.

Rotberger
German red wine grape variety.

Rotgipfler
Austrian white wine grape, planted extensively in the Gumpoldskirchen district around Vienna.

736
Rothschild
Famous banker’s family who owns two out of the five best Châteaus in Bordeaux.
The famous 19th century chef Carême worked for Rotschild in Paris. Some dishes, such as Soufflé
Rotschild, are named after family members.

roti
Indian Hindi word for bread, often a flat griddle bread.
In the Caribbean the term roti is used for a West Indian bread resembling pancakes, often rolled around
a curried meat or vegetable filling.

rôti/roti
The French word for roasted(verb) and roast (noun).
As wine term it is used for sun dried grapes.

Rôtisserie (rotisserie)
1. French term for a restaurant serving primarily roasted meats and steaks.
2. Equipment for spit roasting meats.

rôtisseur (rotisseur)
French term for roast cook.

Rouen
Town in Northwest France. Some of the best duck are raised there. When they are used for canard à la
presse, they are strangled to keep the blood in the bird, because the blood is used to thicken the sauce.
Sanitary regulations do not allow to ship birds without bleeding.
See canard à la presse.

rouget
French generic term for fish with red coloring. There are many different species, but the term is correctly
applied for red mullet.

Rouget, Château
Vineyard in the Pomerol region of Bordeaux.

Roughy
See Orange Roughy.

rouille
French pepper sauce. There are two types. One type is made by adding saffron and hot red pepper to
aioli, a garlicky paste. The second type is a thick paste of bread, garlic, cooked potatoes, broth, oil and
peppers.
See aioli.

737
roulade
Food shaped in a roll, such as a jelly roll, also rolled and stuffed meat or fish slices. Rouladen is a
popular dish in Germany, stuffed and braised beef rolls.

Round
Butcher term for two muscles located in the leg. They are classified as Top Round and Bottom/Flat
round.
The Top Round is a large piece, often braised whole or cut in slices and braised. When slow roasted or
boiled whole with spices and is sold as roast beef in delicatessen. Also known as Inside Round.
Meat Buyers Guide #168 - Top Round
Meat Buyers Guide # - cooked Top Round.
The Bottom Round/Flat Round is an elongated piece and considered dryer than the Top Round. It is
divided into the Eye Round and Outside round. Also known as Gooseneck and as fricandeau, a term
applied to veal.
Meat Buyers Guide # 171- Bottom Round/Flat Round.
Meat Buyers Guide # 608 - Corned Flat Round.
Meat Buyers Guide # 624 - Corned cooked Flat Round.

Roussanne
French white wine grape cultivated in the Rhône valley, and permitted in the red Châteauneuf - du -
Pape. It is also the main grape in the white wine Château Beaucastel.
Roussanne is used to make some of the local white wine and blended into some red One of the few
American wines made from Roussanne is Le Sophiste which blends Roussanne with Marsanne
In the Rhône village of St.-Péray, Roussanne is known as Roussette.

Roussillon
Southern French province on the Spanish border and Mediterranean producing huge amounts of plain
table wine, and also sweet fortified wines.

roux
French term for flour and fat cooked together to use as thickener for sauces. There are three basic roux
varieties based on color. The color is determined by cooking time.
White roux - used for white cream sauces.
Blond roux - is beige colored and used in light brown sauces.
Brown roux - is cooked until the product is light brown.
White roux is made with butter, both blond and brown roux are made with fat, oil or pan drippings,
because butter would not stand the temperature needed to brown the flour. Brown roux is important in
Cajun or Creole cuisine.
Roux is used today less then years ago, because thick sauce are considered fattening. Today, sauces
are often thickened with corn starch, or not thickened at all.
The origin of the roux is difficult to trace. A manuscript from the 15th century by Giuliano Bugialli
mentioned roux. La Varenne used roux as principal thickening agent in sauces around 1651. Before that,
sauces were usually thickened with ground almonds or stale bread.

rowans
The fruits of the mountain ash tree, small berries extremely bitter growing wild in Northern Europe. The
are used as preserve to serve with game.

Roxbury Russet
Apple variety developed in Massachusetts in the seventeenth century.

Royal
Apricot variety, originally French, also cultivated in the US and New Zealand, and thus has two seasons.
Also known as Goldrich and Perfection.

Royal Brabant

738
Belgium cheese made of the Limburger type.

royal icing
Egg white icing for decorating. The icing will dry and become brittle. It is the preferred icing to decorate
elaborate wedding cakes.
It is made by stirring thoroughly sifted confectionary XXXX sugar with egg whites, about 5 oz sugar 1
each egg white and a little cream of tartar.

royal mushrooms
Prized red or yellow - capped wild mushrooms.
Known in Italian as funghi reali. Also known as orange amanti.
Amanita caesarea.

Royal Reds
Deep-water shrimp harvested in the Gulf of Mexico. They get their name because they become lobster-
red when cooked, and are quite large.

royale
French term for egg custard. The custard can be sweet, or flavored with various purees, herbs and
cheese.
Firm royale can be served as soup garnish when cut into small pieces.

Royalp
Swiss made Tilsit cheese. See there.

royan
French name for sardines, especially for small sardines.

Rubicon
Proprietary name for a Cabernet Sauvignon-based wine made in California's Napa Valley at a winery
owned by Francis Coppola. The wine is kept in barrels at the winery for an extended time and released
only after seven years of aging.

Rubin
Apple variety related to James Grieve.

rubines
Purplish-red variety of Brussels sprouts.

Rubired
California hybrid red wine grape variety.

Ruby Cabernet
California red wine grape variety, cross between Cabernet Sauvignon and Grenache or Carignan, created
at the University of Davis in California by Dr. Harold Olmo in 1946. First planted in the Napa Valley, but
little grown today.
Ruby Red is used mostly for blending .

Ruby Port
Port wine with deep red color, but not necessarily aged or of special characteristics.

Rüdesheim (Ruedesheim)
Famous little wine town in the Rheingau directly on the river Rhine. The vineyards are on steep terraces,
and are difficult to maintain. All wines are white Riesling, and much is consumed by tourists locally.

739
rue
Perennial plant with strong offensive odor, bitter taste, but of medicinal value. It can be irritating. The
branches were used to sprinkle holy water in churches.
Also known as herb o’grace.
Ruta graveolens.

Rueda
Wine growing region in northern Spain, formerly known as Tierra de Medina, west of the Ribera del
Duero region. Rueda is primarily a white wine region, producing fresh, crisp wines from the Verdejo
grape, though it formerly produced sherry-like wines

rugelach
Yiddish pastry, cookie. A cream cheese and butter dough, rolled around walnut filling.
Also known as walnut horns.

rughetta
Bitter, wild salad green found on the isle of Capri/Italy.

Ruländer
German grape wine variety, also known as pinot gris. A white wine grape variety which originated
probably in Burgundy. The wine is planted in Germany since 1711, but reference to it was made in
Hungary already in the 14th century. Ruländer ranks as top quality grape variety, especially in the
Spätlese and Auslese classes.

Rully
Small Burgundy, France wine town known for white wines and red or pink sparkling wines.

rum
Sugar cane distillate made from molasses. The first rum is thought to have been made in Barbados in
the 17th century. It was the chief source of alcohol in the New World and gained world wide currency
during the 18th and early 19th centuries.
British troops spread the product through the New World. Legend has it that the colonists were so fond of
it that George Washington was elected to the Virginia House of Burgesses after distributing free rum to
voters. The beverage is also said to have lubricated Paul Revere's throat after his historic late night ride.
The British Navy supplied a rum ration to all sailors from the mid-1700's until 1969.
Rum is the most popular beverage spirit in the Caribbean, where it is drunk straight, on-the-rocks, or in
countless cocktails, such as the daiquiri or piña colada, punch, or Planter's Punch. Rum is also used as
a rub to prevent colds and as an offering to the gods. It is an important ingredient in black bean soup
and in North American holiday cakes.
The great variety in rums concern the proof (from 80 proof to 151 proof), color the aroma and taste.
Basically the industry distinguishes between while (or light rums) and dark rums. Rums can be white,
gold, dark, aged, and specialty rums. Most islands and countries have their own brands and styles.
Jamaica, known for its dark, full-bodied, rich-tasting rums, is perhaps the oldest commercial rum
producing country in the Caribbean. Jamaica also produces lighter rums.
Puerto Rican rum, on the other hand, produces mostly light dry white rums, which are good as mixers.
The Virgin Islands produce a variety of rums. Haiti, Martinique, Guadeloupe, and Guyana produce mostly
golden rums, with complex tastes. The most popular brand in the US, Bacardi, was originally made in
Cuba (once a major shipper of rum to the US), but is now made in Puerto Rico.
Other sugar cane distillates are made from fermented fresh juice.
GENERAL RUM CATEGORIES:
White-Lightning Rums - clear "white" colorless rums of the highest proof, including cachaça from Brazil.
White Rums - Bacardi Light and Don Q Light from Puerto Rico and Appleton White from Jamaica.
Dark Rums/Black Rums - Bacardi's Black, Meyers's Planters Punch From Jamaica, Don Q Gold from
Puerto Rico, Bermuda Gold from Dominican Republic, Goslings Black Seal from Bermuda, Mount Gay
from Barbados, Demeraran from Guyana, South America, and Rhum St. James from Martinique.

740
Specialty Rums - Bacardi Gold Reserve and Vizcaya from Puerto Rico, and Rhum Barbancourt Reserve
du Domaine from Haiti.

rum shops
Open-air pub in Barbados, where sandwiches called cutters or on-hands are also available.

rum
Australian slang for drinking mate.

Rumah makan Padang

Fast food restaurants in Indonesia

Rumania food
Balkan country with Roman rather than Slavic roots. The national dish is ghivetch, a vegetable stew,
similar to ratatouille. It is said that pastrami originated in Rumania. Well known are stuffed cabbage and
excellent pork sausages. The cornmeal mush is referred to as mamaliga.
Rumania is a wine growing country and exports to the US rather inexpensive wines.

Rumford, Benjamin 1752 - 1814

American inventor, who was interested in nutrition and the preservation of food. He was knighted in
Bavaria and received the title Count Rumford.

Rumohr, Karl Friederich von

German cookbook author. His major work was first published under the name of his chef, Joseph König.

rumpsteak
Beef cut, often made from the top butt, and served grilled. There is no precise definition from what
muscle the steak should be cut.

runcible
Utensil for serving hors d'oeuvres. A fork with broad tines on both sides and a slightly sharp prong in the
center. The name has no known origin and is believed to be a nonsense term coined by Englishman
Edward Lear in the 1870's

Runesten
Cheese, originally from Denmark, but also made in the US. The cheese resembles Swiss cheese, but is
smaller, and is often wrapped in red transparent film.

runner bean
Type of beans with long pods used as vegetable. See beans.

runzas
Runza sandwich is a mixture of ground beef, cabbage and onions on an oblong roll which has origins in
18th century Russia. Some versions are served with cheese, and there are modern Italian variations.
Sold by a Lincoln, Nebraska food chain by the same name, which has franchises in Nebraska, Iowa,
Kansas and Colorado.

ruoti
Italian dry pasta in the shape of wheels. Ruotini are small wheels, used as soup garnish.

Rusch, Herman
Famous chef born 1907 in Switzerland. He worked for a number of well known chef at the Simiramis
Hotel in Cairo, Egypt, the racetrack in Rome, Italy, Hotel Schweizerhof in Bern, the Jungfrau Victoria in
Interlacken and the Lausanne Palace Hotel, all in Switzerland.
Herman worked at the Swiss Pavilion during the 1939 World’s Fair in New York City. He met his wife
Violette in New York. After working a number of New York Hotels, he was Elected President of the

741
Société Culinaire Philanthropique. He took the first American Team to the HOSPES Culinary Salon in
Bern, Switzerland.
In 1955, he was appointed Executive Chef at the Greenbrier Hotel in White Sulphur Springs, West
Virginia. He organized the first formal apprenticeship program at the hotel.
Herman Rusch became Supervising Chefs for the US Olympic Teams, and eventually Chairman of
Housing. He served a total of 42 years with the Olympic Committee. He died in the 1990's.

rusk
Old fashioned term for dried breads or biscuits, often applied for twice baked ship biscuits.

russe, à la
French term for Russian style. It can refer to the names of dishes and also to a type of table service in
which the dishes are presented to the guests, who help themselves, as opposed to the more elaborate
service à la française. Russian service is commonly known as butler service in the US.

russet potatoes
See potatoes.

Russet
Group of apple varieties which usually have a tasty, nutty flavor. Varieties include Egremont Russet and
Roxbury Russet.

Russia food
The huge country had two distinct cooking styles, the cooking of the aristocracy and the cooking of the
farmers and laborers. The middle class cooking was obviously based on income, but is was usually rich.
The Russian aristocracy was fascinated by Western culture, traveled extensively and patronized the
best hotels in France and England. They hired French chefs when possible to work in their palaces in
Russia. Some Russian dishes found their way into classical French cooking and appeared on restaurant
menus in western Europe. American restaurateurs fell in love with shashlik and Beef Stroganoff, often
changed from the original version beyond recognition. Russian salad, a Mayonnaise vegetable salad,
and eggs à la russe - deviled eggs also survived.
Russian meals often started with a generous buffet called Zazuski loaded with hams, smoked fish salads,
roasts and poultry.
After the 1917 revolution in Russia many titled members of the aristocracy managed to flee to the West
and it became chic to be Russian. The fine New York City hotels had Russian kitchens serving Russian
specials up to the 1960's.
The brutal winter made conserving food a necessity. Food was often pickled or smoked. Potatoes and
cabbage were often the staple for many months. The western part, now the independent country Ukraine
was considered a bread basket and produced good crops of wheat, rye, barley, buckwheat and oats.
Mushrooms are harvested and used in many dishes.
Russia is always connected to sturgeon caviar. See there. Pollution, over fishing and poaching has taken
its toll on caviar production. Sturgeon, especially the smaller sterlet appeared in menus in fine
restaurants and homes, often cooked with a sour cream sauce and dill. Borscht in many variations and
spellings is a hearty soup made with vegetables, cabbage, meat and red beets. Often beet juice is
added just before the soup is served to make it red.
TYPICAL DISHES ARE:
Blinchiki/blinis - buckwheat yeast pancakes filled with cottage cheese and served with sour cream or
eaten plain with caviar.
Kapusta - term for cabbage or soup made with cabbage
Kasha - buckwheat groats
Kholodetz - calf's foot jelly
Kissel/kisyel - fruit puree thickened with potato starch.
Koulibiaka - fish loaf with mushrooms, kasha, vesiga in yeast dough
Kulich - Easter cake baked in the shape of an Orthodox priest’s hat and decorated with the Cyrillic letters
X-B, Christ is risen.
Luli kebab - ground lamb on skewers
Ogurtsy - peeled pickled cucumbers

742
Okruschka - cold soup made with kwas. See there.
Oladji - yeast dumplings served with brown butter and stewed fruits
Paskha - Easter cheese cake. See there.
Pavidla - plum butter. See lekvar.
Pelmeny - noodle dough turnovers filled with ground lamb, usually served im consomme or with spicy
mustard and sour cream
Pirozhok - meat-filled flaky pastry
Rassolnik/Rossolnik - chicken soup with cucumber juice, vegetables and ogurtsy.
Sasuki, sakuski - appetizers
Satsiva - chicken in walnut sauce
Schchi/Stchy - beef soup with sauerkraut and sour cream.
Shashlik/shashlyk - marinated lamb broiled on a skewer.
Seljanka - ham and sauerkraut broth
Stroganoff - tenderloin tips in creamy mustard sauce with wild mushrooms and sour cream, sprinkled
with pickled cucumbers.
Syrniki - pancakes made of buttermilk curds, served with whipped cream or sour
cream and jam.
Schipownik - rose hip preserve
Uschki - deep fried noodle dough turnovers.
Varniki - Boiled meat ravioli.
Vatrouchi - meat filled yeast pastries.
The Georgian region is noted for its fine food, which is more Mediterranean than Russian in character.
There is more use of herbs, spices, and hot pepper.

Russia beverages
Russia is well known for tea. It is fermented black tea served from a samovar, a hot water kettle that can
range from elaborate silver pots to utilitarian electric versions available in most kitchen stores. The
samovar keeps water hot. The tea itself is brewed separately to a strong essence, and then mixed with
hot water when needed.
Russia is a large wine producers and a major portion is made into a rather sweet sparkling wine. The
quality of wine does not meet the expectations of Western buyers.
Vodka is the spirit of choice made in many variations and flavors. See there.

Russian dressing
American salad dressing consisting of Mayonnaise, chili sauce, green peppers, pimentos and chives.
It is one of the standard dressings in restaurants and on supermarket shelves.

Russian salad
Once popular, now old fashioned salad made with diced potatoes, carrots and other vegetables blended
with mayonnaise.

Russian tarragon
Variety of tarragon, greatly inferior to the French variety, and it should not be substituted for culinary use.
Artemisia dracunculoides.

Russian river
Wine growing area in California north of San Francisco and wets of Napa valley.

rutabaga
Large root vegetable in the turnip family with yellowish flesh. The vegetable is very hardy and can be
cultivated in Scandinavia and Northern Russia. The vegetable is served traditionally mashed in Scotland
and served with haggis.
Known as Swede and neeps in England.
Brassica napobrassica.

Ruwer

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Little river in Germany, a tributary of the Moselle, it gives its name to a wine growing region. Rur in
German.

Ryan, Timothy L.
Famous chef, participant as captain in the US National teams to the Culinary Olympics, Senior Vice
President of Education at the Culinary Institute of America.

Ryazhenka
Ukrainian thick baked fermented milk. The milk is placed in a bowl in a warm place for a few hours until
it ferments. It is then baked in a slow oven for about 3 hours until a thin brown crust forms on top and the
milk turns beige. The crust is considered the most delectable tidbit.

rye
Cereal grain with low gluten content native to Asia. When used in bread, wheat flour must be added.
The grain is used in American Whiskey, Holland gin and even for beer.
Rye was widely cultivated in England and on the Continent during the middle ages. It has lost much
appeal as bread ingredient.
Secale cereale.

rye bread
Dark bread made with a blend of wheat flour and rye flour. It is popular with many ethnic groups.
Jewish-style rye bread is common in the East, often flavored with caraway seeds. Pumpernickel is a type
of rye bread flavored with caramel color.

rye whiskey
American whiskey made with rye, barley and corn, and barrel aged at least one year. It must be made
with at least 51% rye.

Ryefield
Irish cheddar-like cheese from County Cavan.

saan choi
Also known as slippery vegetable. Spinach-like in appearance, it is prized for its mucilaginous texture
when cooked.

Saanen
Cheese from Switzerland, also called Walliser Käse. The cheese resembles Emmenthal cheese when
fresh, but is often aged for many years. It becomes hard, resembling Parmesan. It can become so hard
that it must be shredded with a special tool. It was used as a family heirloom because it kept for many
years. On special occasions, a small amount of cheese was served.
Swiss name is Hobelkäse, because the shredder is called Hobel.

Saar
River in Germany, tributary to the Moselle, with vineyards close to the border with Luxembourg and
France. The wines are on steep slopes, and most are planted with Riesling grapes.

744
saba
Italian, the boiled down must of unfermented grape juice, used in making balsamic vinegar. Before sugar
was known, saba was used as a sweetener in Italy.

sabayon
Warm dessert sauce made by whipping egg yolks with sweet wine and sugar until the sauce is thick and
foamy.
Sabayon in French, zabaglione in Italian.

sablés
French tiny butter cookies. The name is based on sandy, because the cookies are so rich that they
crumble.

sablefish
Pacific Ocean large black food fish. A member of the skillfish family. The fish has scales and is kosher.
Sablefish has rich flaky meat and is often sold smoked in Jewish delicatessen.
Also known as black cod, but not related to cod.
Anoplopoma fimbria.

Sabra
The Israeli name for prickly pear, a sweet tasting cactus fruit. The term also refers to native-born Israelis,
taking their name from the native fruit.
The Israelis gave the fruit the same name as the native-born Israeli women, because they claim that, like
the fruit, the native-born women are prickly on the outside and sweet on the inside
Prickly pear is also known as barbary fig, cactus pear, Indian fig, tuna in Mexico. See there.
Opuntia ficus-indica

Picture courtesy of Melissa's Inc. (800) 588 1281

saccharin
Artificial sweetener 500 times sweeter than sugar. Developed in 1879 from coal tar as an antiseptic.
Saccharin was the most widely used artificial sweetener. It was banned in the 1970's as cancer
producing, this claim has been refuted.

saccharomyces
The yeasts in wine fermentation.

saccoula
Greek term for a type of soft cheese made from drained yoghurt.

Sacher Torte
Austrian/Viennese cake. It was created in 1832 by Franz Sacher when he was a young apprentice pastry
chef working for Prince Metternich.
It is a rich, dense, bittersweet chocolate cake with apricot jam filling and chocolate icing. The cake has
many imitators, but the original, served at the Sacher Hotel, is adorned with a chocolate seal proclaiming
that it is the genuine product.
Demel, the most famous pastry shop in Vienna also claims the right to the original Sacher Torte recipe.
The case involved Austrian courts for years, and eventually the Demel Sacher Torten are also allowed to
carry a seal attesting for for being genuine. To distinguish the two the Demel Sacher Torten are not split
and filled with apricot jam. The Torten are exported in attractive wooden boxes.
Sacher Torte is traditionally served with whipped cream, called Schlag in Austrian dialect. For a while
Austria was portrait on American television as the happy Schlag country.

745
sack
Term for a dry and amber wine in Elizabethan times. It was mentioned by Shakespear. The term was
originally used for many different wines but eventually it came in use for sherry wines only. A modern
sherry brand is "Dry Sack"

sacramental wine
Wine used in Roman Catholic, Episcopalian, and Lutheran ceremonies. Canon law decrees that the
wines must unadulterated and made with fermented grape juice and limits the alcohol content to 20%.
The wines are usually a blend from different grapes varieties and fortified with brandy or neutral spirits to
preserve them.
Sales increase substantially during Easter when many more people go to Church and receive the
Eucharist.
Mont La Salle Altar Wine Company in the Napa Valley is the largest producer of sacramental wine in the
US. The winery, once owned by Christian Brothers was bought by four former Christian Brothers
employees when the rest of that company was sold to Heublein.
The need for sacramental wine stimulated wine cultivation throughout the world.

Sacy
French white wine grape, allegedly of Italian origin, grown in small amounts. around the Chablis region.
The grape is also known as Tresallier, the wine is used as blending wine.

saddle
Butcher term for the back of an animal. It is used for mostly for veal.
Veal hindsaddle - Meat Buyers Guide # 330
Lamb hindsaddle includes both legs - Meat Buyers Guide # 230.

safflower oil
Eating oil derived from the seeds of the safflower plant. It is very low in saturated fats and high in
polyunsaturates. The oil is basically flavorless, but good in salads when used with seasonings or blended
with olive oil.
The oil has a high smoking point, but can take on an unpleasant flavor and aroma when heated.
Safflower oil is used in India for many years.
Safflower is a herb of the thistle family, the same family as the daisy. Its reddish-orange flowers are used
to make dyes known as Mexican Saffron.
Carthamus tinctoria.

saffron
The world's costliest spice consisting of the dried stigmas of a crocus plant, a small bulb, actually a
corm, which produces beautiful purple flowers. Enclosed in each blossom are three frail red thread-like
stigmas. About 4,500 blossoms, vast acreage and intense labor are required to obtain one ounce of
saffron. The world production in 1999 was 300,000 pounds.
The name comes from the Arabic "azafran", meaning thread. It was discovered around 3000 B. C., and
used as flavoring, as natural yellow dye, as perfume, as medicine, and to show homage. Cleopatra used
it in her cosmetics, the ancient Greeks perfumed theaters with it, and the ancient Romans sprinkled it in
Nero's path.
The crocus is native to Turkey. Arabs brought saffron to Spain in the 8th century. The saffron industry
was centered in Spain, and the country produced 70% of the world supply. Most saffron grows in the La
Mancha region of central Spain. The largest producer now is by far is Iran. A very small amount is
cultivated in Pennsylvania. There is interest from growers in other regions and information can be
obtained from www.saffroninfo.com. Other saffron exporting countries are Greece, Italy and France. It is
reported that Greek saffron has a higher coloring strength than Spanish saffron. Since color and flavor
are related, Greek saffron is more potent than other saffron. India also cultivates saffron. A monk named
Madhyantika is credited with having brought saffron to India. The Kashmir region of India is the world's
second largest growing area.

746
The saffron crocus emerges from the soil in the Fall, unlike some garden varieties which herald the start
of Spring. Monda is the Spanish term for the process of separating the stigmas from the flower at the
exact spot. Saffron pickers are called Mondadors in Spain. Dry roasted, the stigmas become saffron.
Quality is determined by the intensity of color, flavor, and aroma. Saffron has a pungent taste and
penetrating aroma. It is sold by weight as dried stigmas resembling thin treads. Saffron is also available
powdered, but the product may be adulterated. Mexican saffron is a product derived from the safflower
plant.
Saffron used as a dye imparts a distinct, though somewhat impermanent, yellow-orange color. The flag
of India is saffron, white and green.
Also known as kesar, zafraan.
Spanish azafran, German Safran, French safran, Italian zafferano.
Crocus sativus.

Saftgulasch
Austrian beef goulash. The beef stew is not thickened with starch.
sage
Picture courtesy of Melissa's Inc. (800) 588 1281

Perennial, hardy herb which thrives in average soil, but needs plenty of sun and not too much water. It is
native to the Mediterranean. In the garden it is beneficial to other plants, as its spikes of blue flowers
attract bees. The leaves are oval gray-green. The blossoms are also edible and used in tea.
Sage is used in cooking, especially in dressings, but also with pork. There are many varieties of sage.
Medicinally, sage has been used in herb teas as a universal panacea, notably as a promoter of long life,
and also to ease sore throat. The ancient English drank sage tea before they got tea from China and
India. In turn, they introduced sage to the Chinese who prized it when they could afford it.
Sage Clary - attractive medicinal plant. The seeds were soaked and used as eye bath.
Salvia sclarea.
Sage, farinaceous - Perennial plant with slender leaves.
Salvia farinacea.
The common sage is salvia officinalis.

sage cheese
Cheese flavored with sage. It is either a cheddar type, or a granular type cheese with a green mottled
appearance.

sago
Dried granular starch made from the pith of the trunks of sago palms growing in Asia. The palm is cut
down just before fruiting, and the pith is grated, washed and dried. Sago for export is shaped into little
balls the size of tapioca. See there.
The product is interchangeable with tapioca which it also resembles.
Metroxylon sagu.

Sagrantino
Italian red wine grape variety grown around Perugia. The grapes were originally dried to produce a
sweet wine, but today most wine is dry. The grape has been associated with St. Francis of Assisi.

saguaro
Tree cactus growing wild in Mexico and South Western states. The fruits are edible and are two to three
inches long and have a bland flavor.
Also known as suwarro.
Carnegiea gigantea, cereus giganteus.

sah gawt
Chinese name for jicama. See there.

Saibling

747
German term for a fresh water food fish in the trout family.

saignant
French term referring to medium rare. Although the term implies that the steak is still bloody, Continental
Europeans generally eat steaks more well done than in the US, and saignant is more medium rare than
rare.

saindoux
French term for pork lard.

Saingorlon
French cow’s milk cheese with sharp taste and specs of blue mold.

Saint Émilion
Ancient wine town in Bordeaux, France. Around the town are many famous wine estates, such as:
Château Ausonne
Château Beauséjour
Château Bélair
Château Canon
Château Cheval Blanc
Château Clos Fourtet
Château Corbin.
Château Croque Michotte
Château Figeac
Château La Gaffelière
Château Magdelaine
Most wines are red.

Saint Estèphe
Wine district in Bordeaux, France.
FAMOUS ESTATES ARE:
Château Cos d’ Estournel
Château Calon Ségur
Château Montrose.

Saint George
Famous catholic saint, also a wine district in Bordeaux, France.

Saint Germain
French term for dishes containing green peas.

Saint Honoré
Patron saint of French bakers. Gâteau Saint Honoré is a confection made with cream puffs and caramel
sugar.

Saint Hubert
Patron saint of hunters.

Saint Jacques
French term for scallops.

Saint Joseph
Red wine from the Rhône valley in France.

Saint Julien
Town in the center of Haut Médoc, in Bordeaux, France. The town is famous for red wines.
THE BEST ESTATES ARE:

748
Château Léoville Poyferré
Château Léoville Barton
Château Léoville Las Cases
Château Gruaud Larose
Château Ducru Beaucaillou
Château Beychevelle
Château Talbot.

Saint Macaire
Wine-growing area in Bordeaux, near Sauternes and producing sweet wines, and also some dry and
some medium dry wines.

Saint Martin
Patron saint of the Loire valley. His celebration is on November 11.

Saint Nectaire
French cheese from the Auvergne, in the Loire Valley.

Saint Paulin
Cheese basically identical with the cheeses Port-Salut and Port du Salut. Yellow, creamy semi-soft
cheese with little smell.

Saint-Saëns Charles Camille, 1835 - 1921

French opera composer. His name appeared on menus.

Saint Pierre
French term for Peter Fish or John Dory. See there.

Saint Raphaël
French apéritif wine flavored with quinine, available red and white.

Saint Romain
Burgundy wine village producing red and white wines.

Saint Saphorin
Swiss dry white wine made with the Fendant and Chasselas grapes.

Saint Véran
White wine from the Macon region of Burgundy, around the area of Pouilly-Fuissé, but generally less
intense than Pouilly Fuissé.

Saint Vincent
Patron saint of the wine growers in Burgundy. His holiday is celebrated January 22nd.

Sainte Croix du Mont

Very sweet white Bordeaux wine, not as famous as Sauternes and Barsac, but nevertheless delicious.

Sainte Foy
Bordeaux wine region producing semi sweet white wines.

Sainte Maure
French goat cheese from Touraine in the Loire valley. It comes in 6 or 7-inch logs. Full-flavored with a
pleasant aroma when fresh, but grainy and salty when overripe.

Sainte Roseline, Château

French rosé wine from the Provence region.

749
See also St.

saithe
Ocean food fish related to pollack/pollock harvested in the North Atlantic. Much catch is pickled, smoked
and canned, sold in Germany as Seelachs.
Also known as coley/ coalfish.

sakau
Slightly narcotic drink popular on the Micronesian island of Ponape. It is made from the pounded roots of
a pepper plant.
A great ritual surrounds its consumption. The name of the drink means to get drunk in the local language.
The smashed roots are wrapped in hibiscus bark, doused with water and twisted like a wet towel to
squeeze out a slimy green liquid which is served communally in a coconut shell. It is customary to
contort your face and shiver a bit, attesting to the drink's potency. It has a bitter aftertaste that numbs the
lips and tongue

saké/sake
Rice beverage made from fermented and brewed rice. Saké is technically a beer.
Rice is polished, washed, soaked, steamed, fermented, pressed, stored, filtered and clarified, skimmed,
and pasteurized. Its alcohol content of about 16%, which is much higher than most beers.
Saké dates at least to 731 AD. There are nearly 3,000 sake breweries in Japan. Locally produced saké,
made in small breweries is known as jizake. Most of the saké consumed in the US is made in the US,
especially in California by Japanese-owned firms.
Saké is usually served warm in little bottles known as tokuri or tokkuri. It is also drunk from the cube-
shaped wooden containers called masu.
Saké is the generic Japanese term for all alcohol.
SAKÉ VARIETIES ARE:
Genshu Undiluted saké with full body taste and higher alcohol
content.
Ginjo-zukuri Light bodied beverage, with tartness, unique and slightly fruity flavor. Expensive
and difficult to find.
Honjo-zukuri Saké produced with traditional brewing technics.
Junmai-shu Pure rice saké made with koji rice, with no added alcohol or sugar.
Ki-ipon Junmai-shu saké of distinction.
Kijo-shu Heavy and sweet saké with high alcohol content, often served as aperitif.
Koshu Saké aged 2 - 3 years before bottling.
Nigori-zake Coudy saké , filtered with coarse open weave
sacks.
Taru-zake Saké aged in cypress casks where color, aromas and flavor elements are
absorbed into the saké .
Wine-type saké is produced with yeast strains also used for making wine. Alcohol content is
about 13%.

saké kasu
The lees or dregs of rice beer, left by the fermenting process. After the rice mixture is fermented, it is
filtered and skimmed. The golden clay-like mass that remains is the kasu. This is mixed with mirin or
saké and sugar to make a marinade. It has been used to preserve food in Japan since saké was first
made

saké kasu black cod

Fish dish served in Seattle's Japanese restaurants. Sable fish marinated in sake kasu, which imparts a
sharp, but lightly sweet flavor to the fish.

salabat
Phillipine ginger tea.

salad

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Culinary term with many interpretations. It even cannot be classified as cold food because there are hot
salads. Salads are any kind of raw or cooked food blended with a dressing.

salad burnet
See burnet.

salad fork
Broad fork with four tines, smaller than a meat fork.

salad oil
Oils are listed under their names.

saladier
French term for salad bowl.

salade frisée aux croutons et lardons

French traditional salad popular in bistros and brasseries. It consists of curly endive, strips or cubes of
smoked bacon, and a dressing of bacon fat vinaigrette. Sometimes served with a poached egg.

Salade Niçoise
Popular salad from the French Riviera, especially in the area around Nice. The classic recipe calls for
string beans haricots verts, tomatoes, boiled potatoes, capers, anchovies and olives. It is normally
served with grilled or canned tuna. The dressing is olive oil, vinegar, and garlic.
The salad is also served as the filling of a sandwich called pan bagnat.

salade russe
Composed salad consisting of diced and cooked root vegetables and peas mixed with mayonnaise. It
was a popular salad on buffets and is still popular in many countries.
Also known as Russian Salad.

salak
Indonesian fruits with apple taste resembling potatoes. Some varieties are poisonous, but these are not
harvested. Those available in markets are considered safe.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

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salam leaves
Leaves widely used in Indonesian cooking.

salamella
Italian spiced fresh pork sausage, not the same as salami. It is best known as Italian sausage.
Also known as luganeghe.

Salamana
Soft ewe’s milk cheese made in Southern Europe.

salamander
Overhead broiler, cheese melter. Food that needs browning on top, such as food au gratin or glazed, is
put under the salamander. Before gas as cooking fuel became available, a shovel filled with embers was
held over the food.
Electric salamanders are also available.

Salamanzar
Large size wine bottle containing 12 regular bottles, the equivalent of one case.

Salame
Cheese shaped in a roll. Salame is the Italian word for a sausage.

salami
Hard, rather spicy sausage of Italian and Hungarian origin. Hungarian salami is made with pork, Italian
Salami was made with either pork and beef, and long ago with donkey meat. Italian salami is available
today made with beef only, with pork or a combination of both.
Hungarian salami is always seasoned with paprika, the national spice. Genua salami is made with beef
and is available kosher.
ITALIAN SALAMI VARIETIES:
Salame Calabrese - spicy.
Salame dei cacciatori - hunter style
Salame di Felino - made in Parma.
Salame Finocchiona - spiced with fennel seeds.
Salame Milanese - made with pork, veal and beef.
Salame Romano - square shaped.

salangane
See bird’s nests.

salchichón
Spanish smoked pork sausages used for cold cuts.
Salchicha is the generic Spanish word for sausage.

salep
Starchy meal of a terrestrial orchid. The orchid grows wild in throughout the Middle East
Salap powder, when blended with boiling milk will swell up to a pudding like constituency. Much was
used as nutritious beverage.
The word salep is Arabic,and means testicles of the fox.

salepli dondurma
Turkish ice cream made with salep. Salep hat a high mucilage content, which makes the ice cream
solid. It is often served with knife and fork.

saleratus
Baking powder in the early nineteenth century. It was made from potassium bicarbonate. It was
eventually replaced by baking soda, and then by baking powder.

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Salisbury steak
Ground beef patty named for the British physician D.H.Salisbury who prescribed the dish as a steady
diet, three times a day, to his patients. He was believing that to be healthy one has consume a lot of
meat.
The ground beef is mixed with minced onions, parsley, salt and pepper, shaped into ovals and broiled. It
is sometimes served with gravy and often accompanied by mashed potatoes. Unlike a hamburger, it is
not served on a bun, but is sometimes served on a slice of toast, which usually functions only to soak up
the juices as it becomes rather too soggy to enjoy.
In modern usage, chopped steaks made with beef, but without seasoning, are often named Salisbury
Steaks and restaurant menus.

Sally Lunn
English sweet, rich yeast buns. The name originated in the nineteenth century in Bath, England and is
supposedly derived from a woman who sold these breads on the street.
Sally Lunn was popular in colonial America.

sallys
Term for female Chesapeake Bay blue crabs. Sooks are mature females, which measure less than the
legal requirement for harvesting.
Jimmys or No.1 Jimmys are male crabs; the males generally contain the most meat for their size.

Salm
Old German term for salmon. The more modern word is Lachs.

salmagundi
English cold meat salad often containing anchovies and hard boiled eggs arranged on lettuce in
symmetrical patterns,.
The name comes from French salmigondis, items mixed together. Washington Irving referred to
salamagundi as a stew or salad of many ingredients.

Salmana
Cheese made in Southern Europe from ewe’s milk. The cheese is ripened in bladders. The cheese is
spreadable, and also used in cooking.

Salmanazar
Large champagne bottle containing twelve regular bottle or nine Liters.

salmi
French game bird stew. The meat is cooked first, cut in pieces, and then the sauce is added.

salmon
Migratory fish commonly harvested in the northern Pacific and Atlantic and at the coasts of Scotland and
Ireland. The migration of salmon is still not fully understood.
Some salmon species spawn only in fresh water, at the exact spot where they were born. The young
fish, called parrs, leave their spawning ground and spend their lives in the ocean. Some famous salmon
river have become polluted and the fish has disappeared. The Rhine in Germany was once famous for
salmon. Thre is also freshwater salmon harvested in the Great Lakes.
Other salmon rivers have been dammed. Despite fish ladders salmon often is not able to reach the
spawning grounds. Smaller dams are being torn down to allow fish to swim upstream unimpeded. Silting
is also a problem in dammed rivers.
WESTERN SALMON NATIVE TO THE PACIFIC OCEAN:
Chum - also called Silverbright
Pink - also called Humpback
Sockeye - also called Red
King/Chinook - preferred for smoking on account of its high fat content.
Coho - also called Silver
Arctic char - fish in the salmon family.

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Atlantic salmon has peachy color and a high fat content. It is most sought after for smoking. The oil and
fat salmon lay down during their years at sea is the fuel they use to swim upstream to spawn, since they
stop feeding once they enter fresh water. In some rivers, salmon fishing is a big sport. Seasons are
established to guard against over fishing.
Salmon farming has become a large industry in a number of countries and most salmon consumed in
restaurants is farmed. The major exporting countries are Norway and Chile. Farmed salmon is available
year round, but at its best and least expensive in the Summer. The feed can be regulated to produce
salmon with different fat content and color hues for different markets.
Some salmon is harvested on the East Coast, but not in commercially viable supply. Eating poached
salmon is a Fourth of July tradition, especially in New England. The practice is said to date from the time
of Abigail Adams, though that is questionable.
American slang sometimes refers to salmon as Alaska turkey because it is frequently eaten in the north-
western states.
Saumon in French, Lachs in German, salmone in Italian, salmón in Spanish.

salmon berries
Berries resembling pale orange raspberries native to the Pacific Northwest. They have been harvested
since before America was colonized.
Salmon berries are not generally commercially available.
Ribes spectabilis.

Salmon Chambord
Classic French dish, named for the Château Chambord on the Loire river built by the French King
Francis I.
Salmon fillets are simmered in red wine and a rich sauce is made from the reduced fish stock and
salmon bones. The elaborate garnish consists of truffles, crayfish and other items.

Salmon Caviar
Available in various qualities and egg sizes, ranging in color from dark red to golden yellow.
Also known as keta.

Salmon canned
Most canned Salmonfor the US markets is produced in Alaska. There are five species of
Alaskan Salmon, all varying in color, texture and cost. Most Canned Salmon is packed in
brine. There are some specialty packs of smoked or flavored salmon packed in oil available,
but they have little commercial distribution.
VARIETIES:
Chum or Kea Salmon - pale colored, coarse textured, the least expensive variety.
Coho or Silver Salmon - orange - red flesh, all purpose use.
King or Chinook Salmon - color ranges from deep red to white, rich in oils, excellent for salads.
Pink Salmon - pale color, less expensive than Red Sockeye.
Red Sockeye Salmon - deep red and firm, used in salads.

Salmon, smoked
Salmon, because of its high fat content, lends itself to smoking. Scotland is famous for high quality
smoked salmon. Smoked salmon is available in many different sizes and quality levels. Most is cold
smoked, but fully cooked hot smoked salmon is also on the market. Smoking is relatively easy and
many chefs smoke salmon in their kitchens.
Smoked salmon is available as full sides, ranging from to 2 and 3 lb to 10 lb. The sides are available
machine sliced and whole. Slicing smoked salmon requires practice, it is always started at the tail, and
the slices should be large and paper thin.
Nova originally referred to the mildly cured Atlantic salmon as made in Nova Scotia, Canada. Also known
as Gaspé salmon.
Lox is brine-cured fatty salmon from large fish. It is only lightly smoked if at all.
salmon trout
Ocean food fish with light pink meat, but less fatty than salmon.

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Also known as Sea trout.

salmonella
Bacteria that causes contamination in food, most commonly in poultry. It is killed by heat. Though it is
common, careful handling can keep the damaging effects under control. It will spread rapidly in
temperatures from 40 to 140 degrees, providing moisture and nutrients are available. It will go dormant
below 32 degrees.
SAFEGUARDS TO REDUCE THE RISK OF CONTAMINATION:
Keeping raw poultry away from other foods
Keeping work surfaces, knives and hands clean after handling poultry
Cooking poultry to 170 degrees internal temperature.
Often salmonella contamination occurs when frozen turkey is defrosted outside the refrigerator, then
stuffed and cooked too slowly, so the bacteria has a chance to spread in the stuffing, which most likely
will not reach 170 degrees.
Salmonella is also found in eggs, though graded eggs are sanitized which kills the bacteria on the
outside. Traditionally, problems of the bacteria with eggs were associated with cracked or soiled eggs
which allow the bacteria to get inside the shell. However, scientists have found salmonella in eggs which
appear fine and they caution against eating foods which use raw eggs in their preparation.
Many commercial operations use shelled pasteurized eggs.
Salmonella has appeared in such diverse products as melons and alfalfa sprouts.

salmorejo
Chunky style of gazpacho served in Cordoba/Spain. See gazpacho.

Saloio
Portugese cheese with pronounced flavor. The small cheese resembles hand cheese.

saloon
American term for a bar or tavern. The term was often associated with dangerous and unsavory
characters, mostly on account of Western movies. The temperance movement which culminated with
prohibition started as a movement against saloons where men spent too much time and money.
The term is also used for a dining room on ships or a more refined cocktail lounge in England.

saloop
Beverage made with sassafras bark, milk and sugar. See there.

salpicon
French culinary term. It always consists of diced cooked food blended with a sauce. It can be hot or
cold. The term has been picked up in other languages to describe dishes with no relation to the original
meaning.

salsa
Spanish/Hispanic term for sauce. It is often used in connection with Mexican food. Salsa roja is a fresh
tomato and onion sauce flavored with chili peppers, cilantro , vinegar and oil.
Salsa verde is spicy green sauce made from minced tomatillos, jalapeño peppers, and seasonings.
The sauces are served hot or cold.
Salsa verde is also known as salsa cruda.

salsa forte
Italian/Hispanic term for a hot sauce made with chili peppers.

salsamenteria
Italian delicatessen and sausage shop.

salsify
Root vegetable, with a delicate flavor that resembles oysters. The long narrow roots were more
commonly eaten in Victorian times.

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Salsify are normally boiled and then blended with sauce or fried. They are seldom eaten raw. Black
salsify is a related plant.
Also known as oyster plant.
Tragopogon porrifolius.

salsiccia
Italian generic name for sausage.

salt
Sodium chloride, a mineral essential to the human diet. It occurs naturally in salt deposits and in the
ocean. Salt occurs naturally in animals, but not in vegetables.
Salt mines exist in diverse places. The romantic city of Salzburg, Austria is actually named "salt hill" for
the mines it stands upon. About one-quarter of the city of Detroit sits upon old salt mines.
Salt has been used as a preservative since ancien times and was considered a very valuable commodity.
English words such as salary and sausage can be traced to the Latin word for salt.
Salt also lowers the temperature of liquids and made frozen desserts possible. Salt dissolved in water is
called brine.
TYPES OF SALT:
Rock salt, crystal salt - natural salt from salt mines. The version used for snow removal contains toxic
additives.
Kosher salt - coarse rock salt made under rabbinical supervision. It is not different in flavor from table
salt, although some recipes specify Kosher salt.
Table salt - finely ground rock salt often blended with calcium silicate, dextrose and potassium iodide.
Flavored salt - blends of salt and spices or flavors, such as garlic powder, onion powder and other
flavors.

salt cod
Cod fish split, salted and air dried. Salt cod can range from moist to very dry, and in all cases requires
soaking in cold water to make it edible.
The history is fascinating how fish harvested in the North Atlantic, cured and dried in Scandinavia and in
Mediterranean countries, became a staple. Cod was abundant and therefore cheap. Portuguese and
Spanish fishermen sailed to the rough and cold waters around New Foundland and Iceland. The fish was
caught from small boats with only one person on board and lowered from the mother ship It was
dangerous and hard work.
Salted cod did not spoil, not even in tropical climates, and became useful provision on sailing
ships. During the seventeenth century, salted cod was shipped to the Caribbean islands to feed the
slaves on sugar plantations, and salted cod, called bacalao, is still popular there.
The Catholic Church had strict rules commanding a non meat diet during lent and on Fridays. Salted
cod became an affordable and easy to store meat substitute.
The name cod comes from the Anglo Saxon word gad or goad, which means stick or roads, used to
stretch the fish to dry.
Bacalhau In Portuguese, bacalao in Spanish, Stockfish in German, morue in French.

salt dough
Inedible dogh made with salt and starch. It is used for decoration, and when varnished can last many
years.

salt, kosher
Coarse table salt considered more flavorful than ordinary salt. It has become fashionable for chefs and
food writers to specify kosher salt in recipes, although at the end nobody is able to taste the difference.

Salt Lake City Scones

Deep fried yeast bread dough. In the 1850's the Mormon women who came from the East served them
with honey and butter.

salt pork
Pork was often cured with salt to keep it from spoiling.

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salt potatoes
Potatoes boiled in strong salt water. The are a specialty of Syracuse, New York.

salt stick
Oblong yeast roll sprinkled with coarse salt and often with caraway seeds.

saltpeter
The common term for potassium nitrate used for pickling and preserving meats.

saltimbocca alle romana

Italian/Roman dish of thinly pounded veal cutlets sauteed with sage and prosciutto ham.

saltwater taffy
Salt-water taffy is an Atlantic City's specialty, although they are made in other cities as well.
There are two major taffy companies in Atlantic City, James’s and Frallinger’s. Enoch James in 1880, and
Joseph Frallinger in 1885 started to make taffy in Atlantic City and sold it in colorful metal boxes. These
boxes became popular souvenir items during Victorian times. The two companies have merged and get
their taffy made by the same factory, but the factory insists that there is a difference between the two
brands.
According to legend, salt-water taffy got its name when taffy was left out to cool on the beach, and a
spray of ocean water hit it. It was natural that reference to the ocean was made for products sold in
Atlantic city.
Salt-water taffy is available in 17 flavors, plus chocolate covered and sugar-free varieties. It is made with
a pinch of salt, but no salt water. The demand for taffy has somewhat diminished for health reasons.

salumeria
Italian sausage shop.

salus
Brazilian container lined with a germicidal substance for storing vegetables intended to be eaten raw.

Salvador
California red wine grape variety.

salver
Small footed tray for serving drinks.

Salzburger Nockerln
Austrian dessert, consisting of meringue, blended with egg yolks and a small amount of flour, baked and
served at once. The French version is omelette soufflé.
An other version of Salzburger Nockerln consists of baking the mixture in a shallow pan on top if a small
amount of milk.

Salz
German term for salt. A number auf towns contain the word Salz such as Salzgitter, Salzburg and
Salzwedel.

Salzgurken
German term for cucumbers pickled in brine with spices, but no vinegar. The cucumbers are often
peeled.

Salzstangen
German term for salt sticks, sometimes also sprinkled with poppy seeds. See salt sticks.

Sam Houston cake

Southern U.S. layered white cake with chocolate-flavored filling and topping.

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sambal
Generic name for spicy accompaniments in Asian cooking as side dishes served with rice and curry.
They consist of minced onion preparations, fruits, dried fish, shredded coconut.
Sambal blacan Malaysian/Singaporean/Indonesian. A fiery condiment made by mixing blacan with
ground fresh chilies, and limau kesturi, a small lime.
Sambal kangkong santan Singaporean. A spicy preparation of shrimp, kangkong greens, and coconut
milk.
Sambal timun, relish of cucumbers and pineapple.

Sambuca
Italian liqueur, licorice and elder-flavored, crystal clear in appearance. The name comes from the berries
of the elder bush. See there.
The best known brand is Sambuca Romano. Sometimes it is served with three coffee beans added to
the glass for good luck.

samneh
Arabic term for clarified butter from cow’s or sheep’s milk. It has a distinct flavor and is used in cooking.

samovar
Russian urn to boil and keep hot water for tea. Usually made of silver or copper. Modern samovars are
heated electrically and are made of stainless steel. Tea is not brewed in the samovar.
The samovar has space on top to keep a small tea pot filled with tea essence.

samp
Hulled Indian corn, the term is also applied to large size hominy.

samphire
Wild plant indigenous to Europe. There are two unrelated plants with the same name.
Rock samphire is used as vegetable, the English name for the green vegetable known in French as
perche-pierres. It grows on sea cliffs in France which gives it a salty flavor. In appearance, it resembles a
slender string beans. Used raw or pickled.
Also known as Peter's cress or sea fennel.
Crithum maritinum.
Marsh samphire is also known as glasswort, it is used in salads. See glasswort.
Salicornia europea.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Samso
Danish cheese resembling Swiss Emmental cheese, named after the island where it originated.

San Antonio food

The population of San Antonio in Texas is a mixture of Anglo and Mexican. Street vendors sell taco-
polaco, a Polish sausage in a Mexican tortilla. Fritos were invented there.

San Benito
County and wine district in northern California, directly east of the Monterey Bay. Most vineyards are on
the hills south of the towns Hollister and San Juan Bautista.
One famous vineyard is Almadén.

San Bernardo di pecora

Italian sheep's milk cheese, drum-shaped with a firm texture. Its "grassy" taste goes well with fruits, such
as apples or pears.

San Domingo apricot

Tropical fruit in the family of guttiferae, the same family as the mangosteen. See there.

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San Domingo apricots grow wild in Central America and are cultivated experimentally in Florida. They
have the same leathery skin as the mangosteen, but the flesh is yellow and tastes something like an
apricot. The fruits has three large pips.
Mammea america.

San Francisco New Joe's Special

Omelet made with ground beef, spinach and onion. It was invented at Original Joe's in San Francisco,
by previous owners of the restaurant.

San Francisco Bay

Fine wine district benefitting from the cool Pacific ocean breezes and waters of the many estuaries.

San Jose
City in central California south of San Francisco. It was a major agricultural center and the prune capital
of the world before it became the center of Silicone Valley, the computer capital.

San Sebastian
The capital of the Basque region of Spain.

Sancerre
Town and wine growing area on the Loire River in France, across the river from Pouilly-sur-Loire. It
produces a white wine from the Sauvignon Blanc grape similar to Poully Fumé, and small quantities of a
rosé wine from the Pinot Noir grape.
The wine from the area is sold as Sancerre.
The area is also known for its Crottin de Chavignol cheese.

sancocho
Generic Hispanic term for meat and vegetable stew.

sand cake
Cake with high butter content so it is crumbly and resembles sand. The German name is Sand Torte.

sand dab
Atlantic and Pacific food fish in the flounder family. The fish is normally pan size. The fish is called
plaice in England and plie in French, although the European species have slightly different markings.

sand shark
Ocean food fish with though leathery skin and gelatinous bones. The flesh resembled swordfish and is
sometimes sold as such.
Also known as dogfish.
Squalus acanthias.

sandalwood
Tree native to India. The bark contains an aromatic oil that is used as flavoring in perfumes, ice cream
and baked goods. it was also used as coloring agent in food.

sandwich
Sandwich consists of bread with filling. It can be best described as two slices of bread surrounding
sliced meat or salad filling. However, it can also be three slices of bread layered with the filling or it can
be served open-faced, that is, with the filling atop one slice of bread with no slice on top. It can be warm
or cold. Hamburger on a bun and hot dog on a roll can be considered sandwiches.
The name is credited to John Montagu, the fourth Earl of Sandwich, who was an addicted gambler in the
18th century. He invented the sandwich so he could keep one hand free for card playing and eat at the
same time at the Beefsteak Club in London.
Popular salad sandwiches are chicken salad, egg salad, shrimp salad on various breads or rolls. Popular
sandwiches with sliced fillings include roast beef on a kaiser roll, corned beef or pastrami on rye. Popular
hot sandwiches include meat loaf on a hero roll.

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Sandwiches can be all American or foreign specialties. Foreign sandwiches include the Scandinavian
open-faced Smörrebröd, the French Croque-Monsieur and pan bagnat, or Italian Panini.
Large, overstuffed sandwiches on French or Italian bread are known as hero sandwiches, submarine, and
with many other local names.
SPECIFIC SANDWICHES INCLUDE:
Bacon, lettuce and tomato - abbreviated BLT.
Club sandwich - consisting of lettuce, tomato, bacon, chicken or turkey in two or three layers.
Cuban sandwich - cold cuts, lettuce, tomatoes on a white roll.
Reuben - rye bread, Russian dressing, sauerkraut, Swiss cheese and sliced corned beef,
grilled to melt the cheese.
Muffuletta - New Orleans specialty, a large sandwich of meat, cheese, pickles and olive salad.
Po'boy - New Orleans specialty, fried oysters with shredded lettuce and Mayonnaise on a
white roll.
Sandwiches are being invented every day, and there is much confusion about terminology and origin.

sandwiches de miga
Argentinean term for thin sandwiches, paper thin bread rectangles filled with layers of cold cuts and other
fillings.

sangaree
Sweetened wine drink closely related to sangría. See there.

Sangiovese
Italian red wine grape. It is the major grape in Chianti.

sanglier
French term for wild boar.

sangría
Spanish alcoholic cold beverage made with wine, citrus juices, sliced citrus fruits and carbonated water.
Red wine is normally used in Spain because the name of the beverage is based on sangre, blood.

sangríta
Mexican cocktail containing acidic orange juice, Tequila, grenadine, and a dash of hot chili pepper or
Tabasco. Originally the drink was made with pomegranate juice. Another recipe calls for a mixture of
tomato juice, orange juice, tequila, lime juice, and a dash of hot chili. The name comes from sangre,
blood.
Yago is a commercially bottled brand.

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Sankt Martin
German wine town in the Palatinate district.

Sankt Nikolaus Hospital

German charity home for the aged on the Moselle river across from Bernkastel. The home owns famous
vineyards in Graach, Bernkastel and other places.

sansho
Japanese mild-flavored, aromatic pepper from the prickly ash plant.

Santa Claus melon

Oval melon with streaked, yellow and green skin, with honeydew-like flesh named for the time of the
year it was traditionally available. Now it is available as early as mid-summer. Green color in the skin
indicates ripeness. The flesh is mild and sweet. The melon is about 1 foot long.
See melons.

Santa Clara
Town and county south of San Francisco, once important as wine growing area, and now important in
computer development.

Santa Gertrudis
American cattle breed started in 1910 at the famous King Ranch near Corpus Christi, Texas by crossing
Brahman bulls and Shorthorn cows. The purebreed will thrive in semi arid and tropical regions.

Santa Giustina
Light Italian red wine produced outside Bolzano, former part of Austrian South Tyrol.

Santa Lucia
Patron saint of the Parmesan cheese makers.

Santa Maddalena
Delicious Italian red wine produced outside Bolzano, former part of Austrian South Tyrol.

Santa Maria
Vineyard area in California in San Louis Obispo county.

Santa Rosa
Plum variety grown in California.
Also the major city of Sonoma County, north of San Francisco.

santan
The Indonesian word for coconut milk. It is used in virtually all Padang dishes as both flavoring and
thickening agent.

Santenay
Wine village in Burgundy, France, well known for their white and red wines.

Santos
Important city and port in Brazil, know as coffee trading and shipping center. One coffee brand is called
Santos.

saor
Italian sauce of onions, vinegar, raisins, and pine nuts, used on fish.

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Saperavi
Russian Georgian red wine grape variety, which produces a dry tannic red wine that will age well. Much
is grown in Crimea, the Ukraine, and in the Caucasus region. The wine is used as a blending wine and
also in a very sweet fortified wine.
Wines made from Saperavi include Mukuzani, named for the town it comes from, and Aguna, a rosé
wine.

Sapodilla
Oval brown tropical fruit which resembles a small football, it has a rough brown skin and dense, orange-
pink pulp. It has a central arrangement of shiny black inedible seeds in a star shape if cut across.
It grows on trees native to South America from which the Mayans obtained chicle, chewing gum.
Its creamy pudding-like flesh, with a honey-sweet taste, is eaten raw or pureed into milk shakes. It is
sometimes cut open and sold as a street snack in countries such as Peru.
Related varieties are the sapote calocarpum mamosum, which has a large central seed and green sapote
calocarpum viride, and the star-apple chrysophyllum cainito.
Not related to the white sapote.
Also known as chicle, chickoo, dilly, mammee sapota, marmalade plum, sapodilla plum and naseberry.
Achras sapota/manilkara zapota.

Sapsago
Cone shaped grating cheese flavored with herbs, made in Switzerland. It is also known as Schabziger,
Glarnerkäse, Grünerkäse and Kräuterkäse. The basic flavoring herb is dried clover. The taste is unusual.

sapucayas
South American nuts resembling Brazil nuts.

Sara Lee Baking company

Large diversified food company founded by Nathan Cummings. The name was picked on the theory that
a personalization helps consumers relate to the products. The name is actually the first name of the
daughter of the company's founder.

Saratoga chips
Thin potato chips supposedly originated in Saratoga, New York in 1853. Charles Ranhofer, Executive
Chef of the Delmonico Restaurant, mentions Saratoga chips in his cook book in 1893.
The chef August Escoffier gives a recipe for pommes chips in his book Le Guide Culinaire,
published 1902. The potato slices are deep fried and available as snack with many flavors and in many
sizes.

Sardelle
German term for anchovy.

sardine
Strong tasting, oily ocean food fish harvested in immense numbers. The fish will deteriorate rapidly and
is available fresh only in coastal cities. The smaller fish are usually canned. Canned sardines are
available packed in oil or water, and with different spices and sauces. Portugal and France are famous
for the quality of their sardines.
Pilchard are larger sardines. Norwegian sardines are called sprats.
Sardinia pilchardus.

sardine box
Small elegant silver box with pictures of sardines engraved were used to serve sardines, because they
were then a very expensive luxury item.

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Sardo
Cheese made on the Italian Island of Sardinia. It is made with ewe’s and cow’s milk. The cheese can be
used for grating when aged.

Sardou, Victorien
French playwright after whom the dish Eggs Sardou was named.

Sarma
Jewish cooking, stuffed cabbage braised in a sweet sour tomato sauce and raisins.

Sarmali
Stuffed grape leaves, also called Dolmas.

Sarrazin
Blue cheese made in the Swiss Canton Vaud.

sarsaparilla
The bitter, licorice extract from the roots of a Mexican tree. It is used in baked goods, ice cream and soft
drinks such as root beer.
It is also the name for a carbonated beverage flavored with ginger and other flavors.
Smilax aristolochiaefolia.

sartu
Italian/Neapolitan specialty. Rice with tiny meatballs, sausages, chicken livers, peas, mushrooms and
cheese.

sashimi
Japanese traditional dish which has gained acceptance in the US. It consists of raw fish, artistically cut
and presented. It is most often served in connection with sushi, which is raw fish wrapped around
vinegar rice. Sashimi must be made with the freshest possible fish. Raw tuna, with its taste and texture
of rare beef, is especially delicious and easy on the neophyte.
Cutting sashimi properly is both a skill and an art. It also requires a razor sharp knife.
FOUR BASIC SASHIMI CUTS:
Hira giri - The flat cut which is most common. The result is strips about an inch wide, an inch and a half
to two inches long, and 1/4 to ½ inch thick.
Kaku giri - The cubic cut, often used for tuna.
Ito zukuri - The string shape, often used for squid. Also good for small fish, from which larger pieces
cannot be properly cut.
Usu zukuri - Paper thin slices, often used for bass, porgy or fugu. The fish is cut so thin it is transparent.
The pieces are often spread on the plate like the petals of a flower.
FISH POPULAR IN SASHIMI:
maguro - red tuna
toro - the prime white tuna.

sass
New England Yankee term for stewed vegetables.

sassafras
Tree in the laurel family native to North America with many culinary uses. The bark of the roots is a
flavoring in root beer and also brewed into a fragrant tea called sass tea. It was thought by early
Americans to help thin the blood after the winter weather. Sass tea was much prized in England for its
medicinal value. It is now considered carcinogenic and is no longer sold.
The leaves are dried and ground into a powder called filé, a thickener used in Cajun gumbos. A
beverage named saloop is made from it.
The wood can be used in barbecues, and it gives off a lovely aroma while burning.
Sassafras albidum, sassafras variifolium.

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sassamanesh
American Indian name for cranberries. See there.

Sassella
Excellent red wine made in Lombardy, Italy.

Sassenage
French blue cheese, made in the village of the same name.

Sassicaia
Italian wine developed by Mario Incisa della Rocchetta in the region of Bolgheri, southwest of Florence
and now produced exclusively by his descendants. Made from about 70% Cabernet Sauvignon and 30%
Cabernet Franc grapes. Made commercially only since 1968 and still made in small quantities. The wine
is aged in oak barrels.

satay
Generic term for little skewers of meat or fish in South East Asia.

satay ayam
Malayan/Indonesian skewered chicken chunks.

Saticoy
Oval melon in the cantaloupe family.

sato imo
Japanese vegetable with a slightly glutinous root.
Also known as mountain potato.

Satsuma
Citrus fruit, named for a peninsula in southern Japan. Similar to tangerine in taste and appearance.
However, unlike the tangerine, the satsuma does not contain pits.

sauce
Thickened liquid to accompany a dish. The term is not interchangeable with gravy, though in some cases
the terms are misused. Sauce can be independent from the dish it is served with, such as chocolate
sauce served with ice cream. Gravies are always part of the cooking process, such as a pot roast gravy.
There are literally thousands of sauces, although the French try to organize the sauces by mother
sauces, from which all other sauces are derived. This is possible only for French meat sauces, and does
not include the sauces from other cultures or manufactured sauces.
FRENCH MOTHER SAUCES:
Béchamel - white sauce or cream sauce
Demi glace - reduced and fortified brown meat sauce
Espagnole - basic bown meat sauce
Hollandaise - sauce made with egg yolks and melted butter served warm
Mayonnaise - sauce made with egg yolks and oil, served cold
Tomato sauce
Velouté - white sauce made with veal, chicken or fish stock thickend with roux.
The variation are endless and once the rigid classification is no longer adhered to. In many cases the
classic French sauces have been replaced by reduced meat, fish or vegetable stocks, or by purees
called coulis, or by quick sauces made with concentrated ingredients such as beurre blanc, which is a
delicate blend of shallots cooked with white wine and vinegar, cream and fresh butter.
There are many bottles and canned sauces on the market, and there is no clear distinction between
canned sauces and condiments.

saucier
French term for chef in charge of making sauces in large commercial kitchens. The position of saucier
was the most prestigious position, and the saucier often acted as chef in charge.

764
saucisse
French generic word for sausage.

saucisson
French large and fatty smoked pork sausage. There are many different types of sausages on the market.
The term is often applied specifically for a coarse pork sausage, available in many flavors. A popular
dish is Saucisson en Crôute (baked in a pastry crust).

saucisson d'Ardennes
Salami from the Ardennes region of Belgium.

Sauerbraten
German pot roast. The meat is marinated with vinegar, sugar, and seasonings before cooking. In the
US, the sauce is often thickened with ginger-snap cookies. Sauerbraten was considered the
quintessential German restaurant dish, beside Sauerkraut, although Sauerbraten is relatively unknown in
some areas of Germany.

Sauerkraut
German word for pickled and fermented green cabbage. The name used in the US is German, because
Sauerkraut used to be a staple food in Germanic countries during the long winters.
The concept of preserving vegetables in salt brine originated in the Orient. To make Sauerkraut cabbage
is shredded, mixed with salt and spices such as juniper berries or caraway seeds, tightly packed in
containers and fermented. It is available fresh, but in the US more likely canned.
Choucroute in French. Nicknamed Liberty cabbage.

saumon
French word for salmon.

Saumur
French wine town and district in on the Loire river. Most wine is white, but also a considerable amount of
sparkling wine is produces, and exported as Saumur Mousseux.

saurel
Pacific ocean food fish.
Also known as horse mackerel or scad.
Trachurus symmetricus.

sausage
Sausage is ground meat, filled in a casing and sold fresh or cured, smoked or air dried, boiled or raw.
Sausages can be made with fish and other ingredients, but for all practical purposes meat is the main
ingredient. The casing used to be the intestines of animals but artificial casing are often used. Some
sausage are made without casing and pressed by machines into a roll shape.
The word is derived from the Latin words salsus meaning salted and salsicia meaning something
prepared by salting.
The development of sausage is tied to the spice trade, as spices became more available sausage
makers created different sausages and they were often named after the city, such as Frankfurter,
Bologna and others.
Since sausage making offered an opportunity to cheat by substituting inferior or spoiled ingredients
powerful guilds established themselves to watch out that the ingredients are appropriate and the weights
are proper. A certain percentage of sausages is water because meat can absorb water when finely
ground and blended while cold.
Sausages were created in China and the method traveled to the Western World often as a way to
preserve meat and to use meat parts which otherwise would go to waste.
The most famous sausage making countries are Germany, Italy and France, followed other European
countries.

765
Saussignac
Medium-dry white wine from the Bergerac region of France.

sauter
French cooking term, also used in English. It is used in the past sense on menus, which is sauté(e) or
sauted. The basic term means to toss, because food is cooked in a shallow pan and tossed around. The
term has been expanded to include cooking in shallow pans without tossing. The correct English term is
pan-fried.
On some menus the term sauté is erroneously described as cooking with wine or other liquids. Sauter
implies that the food is cooked with fat of some kind.
The term sauté can also be used on French menus to describe a stew.

Sauternes
Small town south of Bordeaux, France, and the name of a wine district producing some of the best sweet
wines in the world.
The wine is made with Sémillon, Sauvignon Blanc and some Muscadet grapes. They are allowed to stay
on the vines until attacked by botrytis, a beneficial mold which allows water to evaporate and the
reaming juice to become more concentrated.
Frank Prial said: "The mold permits the water in the grape to seep through the skin and be evaporated by
the warm autumn sun. Left behind is an intensely concentrated and extremely sweet juice, but it retains
all its natural acid as well."
THE FAMOUS CHÂTEAUX ARE:
Château d’Yquem, probably the most famous single vineyard sweet wine in the world.
Château Climens
Château Coutet
Château Guiraud
Château Haut Peyraguey
Château La Tour Blanche
Château Lafaurie Peyraguey
Château Rayne Vigneau
Château Rieussec
Château Siglas Promis.
Château Siglas Rabaud
Château Suduiraut
French Sauternes is often served with foie gras (goose liver).
In the US the name Sauterne is use generically for any kind of white wine, often dry.

sauteuse
French cooking utensil, basically the same as a sautoir, although with a differently sloped rim.

sautoir
French cooking utensil. Round pan with low, straight rim, used to sauté items which are made with a
gravy based on the the resulting pan drippings. In large kitchens, sautoirs are available in many sizes.
They were made of copper with a tin lining, now they are made of heavy stainless steel, aluminum or a
Teflon coated metal.

Sauvignon Blanc
White wine grape commonly cultivated in the Loire Valley in France, Bordeaux, California, Australia and
New Zealand. Distinguishable by its grassy, herbaceous aroma and crisp, dry taste.
In the Loire Valley, it is used in some of the area's best wines, Pouilly Fumé and Sancerre. There, the
grape is known as Blanc-Fumé. The word fumé means smoked and the Loire wines are sometimes
described as having a smoky taste.

Sauvignon vert
White wine grape cultivated in California and as blending wine. It is not a true sauvignon.

Savannah Georgia specialty

766
She-crab soup - creamed soup made with the meat and roe of female crab.

savarin
Round yeast cake, soaked with rum or brandy and often served warm. It is named for Brillat-Savarin,
the 18th century writer, whose main subject was cuisine.

Savarin, Brillat, Anthelme. 1755 to 1826

Parisian judge, who wrote books about gastronomie. His most famous book is Physiologie du gout.

Savatiano
Greek white wine grape variety.

saveloy
English sausage of the cervelat type. It is lightly smoked and eaten steamed. See cervelat.

Savignin
French white wine grape cultivated on a very limited scale in the Jura, the area bordering on Switzerland.

Savigny Les Beaune

Small town in Burgundy, France known for its red wines.

Savoie
French region in the foothills of the Alps known for skying, cheese and wine. The Jacquere grape grown
there makes a crisp, delicate, white wine.

savory/savoury
Small, spiced tidbits. In British cookery, the last course of a meal.

savory

Picture courtesy of Melissa's Inc. (800) 588 1281

Herb in the mint family used in game dishes, salads and with vegetables with a taste resembling thyme.
The German name is Bohnenkraut (bean herb), which indicates it’s primary use.
Summer savory is an annual.
Satureja montana.
Winter savory in a hardy perennial with a similar flavor.
Satureja hortensis.

Savoy cabbage
Curly cabbage with round, yellow-green leaves. Savoy cabbage is tender and will cook quicker than
green cabbage. It is delicious cooked. It was allegedly introduced by Catherine de Medici from the
province Savoy in Italy.
Savoy cabbage is not eaten raw and cannot be used in Cole Slaw recipes. See cabbage.

Savoy Hotel
Famous London hotel built by D’Oyle Carte 1889 and managed César Ritz, the food operation was
under the guidance of August Escoffier. See there.

sawo
Indonesian fruit with pear-like taste and snake-like skin.

saxifrage
Wild leafy vegetable growing in rock crevasses. Locally known as deer tongue and as branch lettuce.

Sazerac
Cocktail popular in New Orleans made with whiskey, bitter and a licorice flavored cordial.

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Sbrinz, also Spalen
Cheese from Switzerland, but now produced also in other countries. It is a hard garting cheese. The
name comes from the Swiss-German word Spalen, wooden containers.

scabbardfish
Ocean food fish harvested in the Atlantic, especially popular in Portugal. The fish has dagger-like teeth
and a compressed body.
Also known as frogfish.
Trichiurus spp.

scad
Tropical ocean food fish in the family Decapterus.

Scallions

Picture courtesy of Melissa's Inc. (800) 588 1281

Mild, bulb - less onion with bright green leaves and white stalk. It is used mostly raw. The common
name is spring onions.
In Louisiana, green shallots are also sold as scallions.
Also known as Welsh onion, cibol or rock onion.
Allium cepa.

scallops
Bivalves with beautiful shell harvested in many parts of the ocean. The edible part is the adductor
muscle which is quite large compared to the rest and to other bivalves, because the scallop is an active
swimmer, unlike oysters and mussels. Scallops propel themselves through the water by opening and
closing the shell, thus using and developing the adductor muscle.
Scallop roe or coral, a pink crescent in appearance is a delicacy but seldom reaching the market
because it is very perishable. Scallops must be shucked earlier than other bivalves because the shell
never completely closes and the flesh can spoil more readily.
The trade distinguishes between the smaller bay scallops and the larger sea scallops. Bay scallops were
for many years considered more delicate and elegant than sea scallops and were consequently more
expensive. Young chefs discovered that the larger sea scallops are more flavorful and juicier when
quickly cooked and left slightly underdone.
Scallops require fast cooking, sauteed over high heat or broiled, especially if they have been frozen.
Those that have been frozen will give off a lot of water when cooked, especially if cooked slowly.
The scallop shell has become a symbol for pilgrims to the shrine of Santiago (St. James) in Spain, and
also a trade mark for a gasoline company.
Coquille St. Jacque was a standard dish on French menus. It consisted of poached bay scallops in a
cream and mushroom sauce, put back into the shell and browned under the broiler. The rough treatment
made the scallops shrink and too well done. The dish is seldom served today.
Pétoncles in French, Jakobsmuscheln in German, congiglia in Italian, venera in Spanish.
Pecten spp.

scallop crabs
Tiny crabs living as parasites inside scallop shells.

scalloped
Cooking term for food baked in a shallow dish. Still appearing on menus are scalloped potatoes,
basically boiled sliced potatoes baked in cream or milk or scalloped tomatoes baked with a generous
amount of bread crumbs to soak up the juices.

768
scallops, dried
Small dried scallops are an important ingredient in Chinese cooking. They resemble small brown
buttons.
Also known as compoy.

Scamorza
Italian oval shaped cheese made in the Abruzzi mountains in central Italy. The cheese was originally
made with buffalo milk, but is now also made with cow’s milk.
The cheese is related to Mozzarella. It is eaten fresh, but is often smoked, or used for cooking.
A soft version was made with goat’s and cow’s milk, often flavored with herbs.
Also known as scamozza.

scampi
Italian/Venetian name for a small salt water crustacean related to lobster. Scampi were once abundant
in the Mediterranean sea and are usually broiled with garlic and oil. This cooking method is also
applicable for shrimp, and many restaurants sell Broiled Shrimp Scampi which is misnomer because
shrimp or not scampi.

Scanno
Italian ewe’s milk cheese.

Scented Geraniums
Perennial flower with scented leaves used in Victorian times in baking.
Also known as Rose geranium, sweet scented geranium.
Pelargonium graveolens.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Schabzieger
German name for a cheese made in Switzerland. See Sapsago.

Schamser
Cheese made in the Swiss Canton Graubünden, also known as Rheinwald.

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Scharlachberg
German mountain with red soil, hence the name which means scarlet, on the Rhine river near Bingen. It
produces famous white wines.

Scharzhofberg
Vineyard on the Saar river in Germany producing great white wines.

Schaumwein
German name for effervescent wine, commonly called Sekt.

schav
Jewish soup made with water, sorrel leaves (sourgrass) and eggyolks. It is considered parve and can be
served with either meat or dairy dishes.

Scheurebe
German white wine grape, a cross between Sylvaner and Riesling and named for the
viticulturist Georg Scheu who developed it in 1916.
The grape is used in the production of dessert wines. It is also grown in California.

Schiava
Italian red wine and table grape cultivated in northern Italy.

Schiava Grossa
Italian red wine grape variety, also called Trollinger in Alto Adige, the South Tyrol region of Italy. The
name Trollinger is probably derived from Tirolinger.

Schilcher
Austrian pink wine made in the province of Styria from Blauer Wildbacher grape variety. The growing
area is small.

Schillerlocken
German name used to describe two completely different kinds of food.
Schillerlocken - a pastry made with puff paste, rolled around a hollow tube, baked and filled with
whipped cream, meringue or pastry cream.
Schillerlocken - a marinated fish roll, often made with dogfish or herring, filled with Sauerkraut and raw
sliced onions, marinated in vinegar, spices and salt.
Schiller is a famous German poet, and Locken is the German term for locks.

Schillerwein
German pink wine made in the province Württemberg.

Schinken
German term for ham. The term is often used in connection with sausages containing ham, such as
Schinkenwurst.

Schioppettino
Rare red wine grape from the Friuli region of Italy. Decimated when phylloxera hit Italy in about 1921,
these vines were rarely replanted.

Schlachtplatte
Austrian/Tyrolean specialty, huge platter of roast, boiled and smoked meats, sausages, and sauerkraut.
The dish was originally prepared when pigs were slaughtered.
Also known as Bauernschmaus. A similar dish in Switzerland is called Bernerplatte, in Alsace choucroute
garni.

Schlesischer Sauermilchkäse
Czech cheese resembling Handkäse. The name is German.

770
Schloss
German term for castle. It is often found on wine labels and can also mean the wine estate.

Schloss Böckelheim
Vineyard area in Germany on the Nahe river.

Schlossberg
German for mountain or hill with a castle on top. It is often found on wine labels, even when the castle
no longer exists.

Schlosskäse
Soft ripened small cheese made in Austria and Germany. It resembles Limburger.

schmalz
Jewish/Jiddish name for rendered chicken fat.

Schmalz
German generic word for lard, usually pork lard. Rendered butter is called Butterschmalz, rendered
goose fat is called Gänseschmalz.

Schmalzbrot
Germa term for bread spread with pork, goose or chicken fat

schmear
Jiddish term for spreadable food, such as cream cheese.

Schmidt, Arno
Executive Chef, food and beverage director author and food consultant. Born in Salzburg, Austria and
after having worked in a number of countries, he came to New York City in 1959 and worked at the Hotel
St. Regis. After a stint with Restaurant Associates and other hotels, he joined the Culinary Institute of
America, when it was located in New Haven, Connecticut. He worked for 10 years as Executive Chef at
The Waldorf-Astoria and was there during the bi-centennial year, when the celebrities of the world came
to New York City.
Arno Schmidt worked at The Plaza Hotelin New York as Food and Beverage Director and started a
consulting business in 1985. He is the originator of Menuspell©, a computer menu spelling software
available by calling (800) 787 1455 and of this encyclopedia.

Schmidt, Jimmy
An American chef famous for his cooking at London Chop House restaurant in Detroit, Michigan.

schnapps
American spelling for inexpensive distilled spirit, often sweet and fruit flavored. The German spelling is
Schnaps.

Schnitzel
Austrian/German term for meat cutlet. The best known is Wiener Schnitzel, a breaded veal cutlet.
The origin of the famous breaded Wiener Schnitzel is probably Milano, Italy.

Schönburger
German white wine grape.

Schöne van Boskoop

Dutch apple variety with greenish-yellow or reddish-yellow skin. The apple is large and firm with a tart,
juicy flesh. Good for eating or processing.

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schooner
Term for a large beer glass.

Schoppenwein
German term for open wine served by the glass. Schoppen is a colloquial term for liquid refreshment or
snack.

Schramsberg
California winery started in the Napa Valley by German immigrant Jacob Schram in 1862. Well-known for
its sparkling wines made by the method champenoise. Their sparkling wines are still riddled by hand.

Schützenkäse
Austrian cheese of Romadur type.

Schwarze Katz
German white wine from around Zell on the Moselle river. The wine is a commercial blend and popular
for its name and logo, black cat.

Schwarzenberger
Cheese made in Hungary, Austria and Bohemia. The rather smelly cheese is often consumed with beer.

Schwarzwald
Area of southwestern Germany, known for its fruit brandies and hams.
Schwarzwälder Ham is smoked with juniper wood. See Black Forest.

Schwarzwälder Kirsch Torte

German chocolate cake flavored with Kirsch, with sour cherry filling, chocolate cream and whipped
cream.
The American name is Black Forest Cake. It was a staple on many restaurant menus.

sciue' sciue'
Neopolitan black pasta specialty made with squid ink.

sclopits
Wild leafy plant found in the Friuli region of northern Italy. One of its uses is in the local pasta, fregozoz.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

scomber
Name for mackerel harvested in the Atlantic and in the Mediterranean.

scombroid
Food poisoning which occurs naturally in poorly refrigerated tuna, mackerel and related species. It is an
odorless toxin which cannot be removed by cooking.

scone(s)
Baking powder biscuits popular in English speaking countries for breakfast and afternoon tea snack.
Scones in England are normally triangular shaped, in the US they are round. They are eaten with butter
and jam or marmelade.
VARIATIONS INCLUDE:
brown scones - made with half wholewheat flour and half white flour.
fruit scones - sweetened with castor sugar and with dried fruit.
drop scones - An Irish term for pancakes. Also known as Scotch pancakes.
puftaloons - Australian griddle baked scones.
tattie scones - Scottish scones made with potato dough.
Other names for scones are: Fat Rascals, Rock Cakes, Singin Hinnies.

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scoop sizes
Scoops are graduated by the approximate number of scoops contained in one quart.
# volume measure
30 2 tbsp
24 2 ¾ tbsp
20 3 tbsp.
16 4 tbsp.
12 5 tbsp.
10 6 tbsp.
6 10 tbsp.

scorzonara/scorzonera
Parsnip-like root vegetable with black skin native to Europe related to salsify. Found in the Ligurian
region of Italy and also in Catalonia, Spain. The name means black serpent; thus, it is also sometimes
called viper's grass.
Its leaves are used in the herb mixture, prebuggiun, which is used to flavor the local frittata and ravioli.
The fleshy roots are boiled or steamed.
Also known as black salsify.
Scorzonera hispanica.

Scotch bonnets
Searing hot chili peppers, grown in the Caribbean.

Scotland food
Scotland has again its own parlament and there is renewed pride in this ancient country. It has an
interesting, though little respected cuisine.
The predominant meat is lamb and mutton. Aberdeen Angus and Belted Galloway cattle are world
famous.
The national dish is haggis, sheep stomach filled with meats and oats. See there. Cured moutton leg,
mutton chop, and stews are often served.
Scottish game, especially game such as venison and hare are hunted. Game birds are pheasant and
partridge. The most famous game bird is grouse. Capercaillie is the largest, followed by black grouse,
white grouse and red grouse. London restaurants took pride in getting the first grouse of the season on
the table. Roast grouse was traditionally served with bread sauce, currant jelly, toasted bread crumbs
and its own roasting jus.
Seafood plays an important part. Scottish salmon, smoked or fresh is of outstanding quality, but little is
now available commercially. Scottish smoked salmon is often raised someplace else and only processed
in Scotland. Other seafood includes herring, prawns, cod, mussels, cockles, scallops, and fresh water
trout.
Oats, potatoes and barley are used for starch, root vegetables appear in many dishes.
The rough weather makes the cultivation of many tree fruits difficult, but berries are excellent and
imported dried fruits, especially raisins and sultanas are used in many dishes.
The city Dundee is the home of the marmelade. It is reported that a ship carrying a cargo of Seville
oranges took refuge in the harbor of Dundee in the early eighteenth century. A James Keiller bought the
oranges cheaply and Mrs. Keiller made a preserve with the bitter oranges. Baxter is a famous Scottish
food company.
Scotland developed it’s own dialect.
SCOTTISH FOOD TERMS:
baps - yeast rolls, buns
brambles - wild blackberries
broonie - brownie
bubblu - jock - turkey
collops - braised steak
drop scones - pancakes
neaps/neeps - turnips
partan - crabs
stovies - meat hash

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tatties - potatoes
COMMON DISHES INCLUDE:
Arbroath Smokies - herring or small haddocks split and smoked
Bannocks - griddle baked oat cakes
Black pudding - blood sausage
Black bun - dark fruit cake
Boiled leg of lamb with caper sauce
Butterscotch
Caledonian cream - cottage cheese and marmalade dessert
Clapshot - mashed potatoes and turnips
Clootie - steamed yeast bread
Cock - a Leekie - leek and chicken soup garnished with prunes.
Cod with mustard sauce
Cullen skink - fish soup with mashed potatoes
Dulse - seaweed. See there.
Dundee fruit cake
Finnan haddie - smoked haddock. See there.
Haggis - the national dish. See there.
Hotch - potch - lamb and vegetable stew or thick soup
Howtowdie - stuffed roast chicken
Inky pinky - hash made with leftover beef
Kedgeree - salmon and rice hash. The name is probably Indian origin.
Pies and puddings
Porridge
Potted herring
Scones - biscuits made with flour or potatoes. See scone.
Scotch broth - A light soup of vegetables and barley.
Scotch woodcock - appetizer of anchovies and srambled eggs on toast
Scots eggs - soft boiled eggs wrapped in sausage meat, breaded and fried
Shortbread - cookies
Skirlie - oat meal mush with onions and beef suet
Speldings - small dried cod
Stovies - meat hash
Tipsy laird - trifle. See there.
Tweed kettle - poached salmon

Scotland beverage
The best known beverage is whisky. American and Irish whiskies have always been spelled with an "ey",
but Scotch and other whiskies are spelled whisky.
The first recorded reference to Scotch Whisky was made in 1494 by Friar John Cor, but distillation
occurred much earlier. The name whisky is derived from a Celtic word usigebeatha, meaning water of
life.
The fabrication of whisky start out like beer. The cereals used are usually barley. The barley is wetted
and left in a warm place to sprout. During this carefully controlled process, called malting, starch is
converted into sugar. The kernels are roasted, to develop a caramel flavor, milled and soaked with hot
water. This liquid is known as mash. Peat is used for malting or lightly toasting the barley, and this
imparts the characteristic smoky flavor.
The mash is fermented and the liquid is called beer. The beer is then distilled to a liquid with about 125
proof.
All whisky is aged in wooden casks, often in used Bourbon casks imported from the United States or in
old Sherry casks. The legal minimum aging in casks is three years. High quality whisky are aged much
longer and are naturally expensive. Whisky does not ages once bottled.
Most Scotch Whisky are blends made by mixing anywhere from 15 to 50 single malt or grain whiskies.
This assures uniform quality, but also indicated that the whisky is not older than the blends used. Aged
whisky is blended and then laid away in casks.
Single malt whisky can be blends of malt whisky only, without grain whisky, or un-blended Highland malt
whisky made at one distillery.

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The major producing areas are the Lowlands, where most grain whisky is made, the Midlands north of
Glasgow and Edinburgh and the Highlands in the North, including the Orkney islands. Other important
producing areas are Campbeltown, islay and the Hebrides. Spyside north of the Cairngorm and
Crampian mountains is the home of Glenlivet brand and many other famous whiskies.
Liqueurs made with a Scotch whisky base are Drambuie and Lochan Ora.
There are numerous recipes for beverages using scotch whisky, ale, sugar and spices.

Scotto, Charles
Executive Chef, founder of the American Culinary Federation (ACF) in New York City. Born 1886 in
Monte Carlo, he worked for the illustrious chef August Escoffier before coming to the United States in
1914. After working in various first class hotels, he opened the Hotel Pierre in New York City as
Executive Chef where he stayed until his death in 1937.
Charles Scotto was so well regarded by his peers that even August Escoffier came to the opening of the
Hotel Pierre in 1930 when he was past eighty years of age. Charles Scotto was the President of the
Vatel Club and held officer`s positions in other chefs organizations.

scrapple
Philadelphia breakfast meat made with boiled ground pigs' snouts, tails, ears and liver, mixed with
cornmeal mush, formed into loaves, then sliced and fried.
Scrapple is popular in Pennsylvania and Maryland.

screw beans
See mesquite.

screwdriver
Refreshing drink made with orange juice and champagne. It is often served at brunch.

Screwpull
Simple to operate and effective corkscrew invented and manufactured by a Texan in the late 1970's and
still made by his company, the Hallen Company in Houston. As the teflon-coated screw is turned into
the cork, the cork is removed at the same time. Forerunner of the more high-tech version, the Lever
Model developed by the same company.

scrod
See cod and Boston cod.

scrumpy
Traditional style of cider made from small sweet apples in the West Country of England. It can be drunk
slightly aged, and is good up to three years.

sculpin
Rascasse-like fish harvested off the California coast. Related to the red scorpion fish of the eastern US
coast.

scup
Ocean food fish in the sea bream family, related to porgy.

Scuppernong
Native American white grape variety resembling sweet muscat grapes in taste. It is grown extensively in
the South for grape juice and grape jelly.
Wine made with scuppernong grapes was once popular and sold under a number of brand names,
including Virginia Dare. The wine can have a foxy taste, and is no longer popular. The grape is named
after the North Carolina river.

scurvy grass
Perennial plant of European origin growing wild and cultivated resembling strong tasting watercress.
The plant is of medicinal value as antiscorbutic and laxative.

775
sea bass
Ocean food fish with firm white meat in the family Serranidae.
Known as spigola and branzino in Italy, suzuki in Japanese, levrek in Turkish, Loupe de mere in French.
See also bass.

sea biscuit
See hardtack.

sea bream
Ocean food fish with over 200 species, such as scup, porgy, pandora and Japanese bream.

sea breeze
Cocktail made with vodka, cranberry juice, and grapefruit juice.

sea cucumber
See trepang.

sea fennel
Another name for the green vegetable known in French as perche-pierres. Also known as samphire or
Peter's cress. It grows on sea cliffs in France which gives it a salty flavor. In appearance, it resembles
slender string beans. Used raw or pickled

sea grape
Sweet fruits growing on clusters on trees in tropical countries. The plant is not related to grapes.
Also known as shore grape.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

sea horse
Dried seahorses are used in Chinese cooking.

sea kale
Summer vegetable which grows wild along the seashores of western Europe. It looks a little like broccoli
and tastes a little like asparagus. It is not related to curly kale.
The leaf tips can be eaten raw, but the stems, the tastiest part of the plant, must be lightly boiled.
Also known as silver kale.
Crambe maritima.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Sea legs
Brand name of a surimi product shaped like Alaskan crab legs. See surimi.

sea pie
Colonial recipe for a meat and fowl stew flavored with dried apples and molasses.

776
sea prunes
See beach plums.

sea robin
Ocean food fish. It gets its name from the large wing like pectoral fins. Most of the edible meat is in the
tail.
Also known as gurnard.

Sea salt
Salt obtained by evaporation of sea water. The water is evaporated in tidal ponds, filtered to remove
impurities and than evaporated in heated pans. Sea salt has only 84% to 86% sodium.
The Great Salt Lake in Utah is an important source for salt.

sea snails
See abalone, conches, periwinkles.

sea sprouts™
Crunchy seaweed hydroponically grown. See seaweed.

sea trout
Ocean food fish, often sold under the name weakfish. The fish is in the drum family and rather
abundant.

sea urchin
Spiny sea animal, not a mollusc but an echinoderm, prized for its buttery tasting, pale-orange roe, also
known as coral. The name comes from the old English definition of the word urchin, hedgehog, as the
urchin resembles this spiny land animal.
Sea urchins are very perishable and appear on the New York markets only during winter. They are
difficult to open, as the shell is hard and the spines can inflict injuries.
Sea urchins are harvested to a large extent for the Japanese market where they are used in sushi bars.
The coral is much esteemed and is called uni. The coral is also used as garnish in fish dishes, or
whipped raw into hot cream fish sauces.
SPECIES INCLUDE:
Cidaris tribuloides - harvested in the West Indies. A small species.
Diadema setosum - harvested off the coast of Southeast Asia.
Paracentrotus lividus - harvested in the Mediterranean. A large species that grows up to 4" in diameter,
not counting the long spines.
Strongylocentrus droebachiensis - harvested in the North Atlantic.
Strongylocentrus franciscanus - very large and prized sea urchin harvested off the coast of California.
Can be as much as 5 inches in diameter, not including the long spines.
Strongylocentrus purpuratus - medium size sea urchin prized for the flavor of its coral.
This delicacy, which has not always been appreciated, has been nicknamed whores's eggs among
fishermen around the state of Maine.
Also known as sea egg.
Oursin in French, See-Igel in German, erizo de mar in Spanish, riccio di mare in Italian.
Diadematoida.

sea weed
One of the most underutilized foods, though it has been eaten since ancient times. Vikings, Celts, and
Romans all ate seaweed, and it is a major component in many Japanese dishes. But in the modern
Western world, vegetables are mostly the cultivated variety. Sea weed are nutritious and are high in
Vitamins B1, B2, C, E, K and niacin.
They are supposedly a cure for high tension and arteriosclerosis. The major drawback, nutritionally
speaking, is the salt content which can be high in some types, but often the salt can be rinsed out with
fresh water.
Colloids from sea weeds are used as emulsifiers, stabilizers and thickeners in many prepared
commercial foods such as baked goods, jellies, salad dressings and ice cream.

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Most American seaweed is harvested from the wild, but budding industries are cultivating it in places
such as Maine, North Carolina, Florida, Washington State, California, Hawaii and also Canada. It is
sometimes sold fresh, preserved in salt or brine, but most often dried, especially since most varieties
have a short shelf life. Lacking cellulose, a fiber found in land vegetables, they discolor and spoil quickly.
Seaweeds are most likely to be found in health-food stores or in Asian and West Indian markets.
Dried seaweed will increase in volume significantly when soaked. Typically, 1/3 ounce of dried seaweed
will increase to about 1 cup rehydrated. Dried seaweed can be cut with scissors, but wet seaweed should
be cut with a knife.
Edible seaweed has basically three color classifications: red, brown, and green.
TYPES OF SEAWEED INCLUDE:
agar, a red seaweed, usually sold as agar-agar. See there.
alaria esculenta, related to tangle, the edible kelp of Scotland and Ireland, and also to wakame, but it is
much tougher in texture and requires longer cooking. Best harvested in spring. Usually sold dried.
aonori - A Japanese algae, usually used in a powdered
green form.
arame, a phaeophyta or brown seaweed. Rich in iron and calcium. Can be served by itself, marinated in
soy and vinegar, or tossed into salads or stir-fry dishes.
asakusa nori, the most common Japanese nori.
carrageen, also called Irish Moss, dark, purplish-red seawwed used as jelling agent.
dulse, rhodphyta, red seaweed, rhodymenia palmata. Found in the North Atlantic and Pacific
Northwest. Purplish-red in color. Best harvested in spring. Usually sold dried. It can be eaten raw, dried
or rehydrated, in salads or mixed into cream cheese spreads. It was once eaten as a snack in New
England and Western Europe. It cooks fast and can be stir-fried in butter or added to soups. Also called
Neptune's girdle.
gracilaria, a crunchy-textured seaweed, similar to sea sprouts or ogo.
hijiki , a phaeophyta or brown seaweed. Especially high in calcium, potassium and fiber content. Brown
when fresh, it turns black when dried. Crunchy in texture, nutty and meaty in taste, it can be used in
salads, soups, and stir-fried dishes, such as with sauteed onions.
kelp, a phaeophyta or brown seaweed, it can grow up to 200 feet in length. Harvested off the coast of
New England, it is best in spring. Usually sold dried, it can be crumpled into salads, soups, and onto
popcorn. In its powdered form, it is used as a salt substitute. Sliced, it can be stir-fried or swirled into
noodle dishes, soups, or stews.
kim - the Korean name for nori.
kombu - Phaeophyta or brown seaweed, sold in dried flat sheets. This Japanese kelp is used as a
flavoring in dashi, a light broth. It is also used shaved as a flavoring in vinegar or soy sauce. It can be
used as food wrappers, or swirled into cooked dishes, be they fried, roasted, or stewed. Mixed into
rehydrated dried beans, it works as a softening agent.
laver - An English name for nori.
nori, a rhodphyta or a red seaweed, although some inferior versions on the market are dyed green. Sold
in thin brittle sheets that will soften when moist, and disintagrate when wet.
Especially high in calcium, phosphorus, potassium, and Vitamins B1, B2, and niacin. Multi-hued sheets
indicate that they have been dyed green. Nori can be shredded into salads or soups. Nori, specifically
Asakusa nori, is the seaweed which is used in its dried form as sushi wrappers. American nori or laver,
distinguished by being dried in its natural blade shape, is often toasted to bring out its unique taste, at the
same time sweet and salty and nutty.
Rock weed - A Phaeophyta or brown seaweed
Sea lettuce, chlorophyta or green seaweed. It looks like lettuce, has the texture of romaine, and has a
slightly spicy taste. Fresh or dried, it makes a good salad ingredient or addition to soups
Sea palm, postelsia palmaeformis. Found on the rocky coast in the Pacific Northwest. The whole fronds
are attractive and tasty in soup and stir-fried dishes. Fresh, it has a noodle-like texture. Dried it has a
crunchy texture and makes a good snack. Also known as sea noodle.
Sea sprouts, a rhodphyta or red seaweed. Known in Japan as ogo. Crunchy in texture, similar to
Gracilaria. It is hydroponically grown by Villa in the Grove Hydroponics of Redlands, Florida which has
trademarked the English language name. The brownish-red crunchy sprigs are used in Caribbean,
Japanese, Polynesian cooking. Low in fats and carbohydrates, but high in protein, minerals, potassium.
This tropical vegetable doesn't take well to refrigeration, but will keep at room temperature for a little

778
while. It can be used in salads, in hot dishes, as a thickening agent in soups and dips, and as a
seasoning when dried.
tangle - The name for the edible kelp in Scotland and Ireland which is related to alaria esculenta and also
wakame.
wakame - A Phaeophyta or brown seaweed. Undaria pinnatifida. Available fresh, preserved in salt, and
dried. Popular in Japan where it is used in miso soup, sukiyaki, or rice. Cooked with other vegetables, it
has a softening effect. Good with stir-fried with onions, or with noodles. Dried, it makes a good crisp
snack. Rehydrated, it looks like slippery spinach. Related to alaria esculenta or tangle, which is
harvested from the Atlantic.
Xuancai , a weed found in the lakes of the Hangzhou region of China. It is used to make a sorrel-
like soup.

Seager ham
Ham from Suffolk, England, smoked and air dried.

SEARCH
Acronym for Southwest Endangered Arid Land Resources Clearing House, a non-profit organization
located at 2509 North Campbell Avenue, Box 325, Tucson, Arizona 85719. They specialize in native
American seeds of the Southwest and heirloom seeds.

Seattle food
The downtown Pike Place Market is a must for any food enthusiast. Stalls sell a wide variety of
interesting, fresh, and high quality local fish, shellfish and produce.
With a large Japanese-American population, there are many Japanese restaurants and sushi bars. A
specialty of the local Japanese restaurants is sake kasu black cod.
There are several local beers.
Espresso is also prevalent, although it is not known exactly why, since there is no strong Italian presence.
It may be because of the local Scandinavians who appreciate good, dark, rich coffee. It may be the
locals' general attention to good food and beverages. It may be because there are several local coffee
roasting plants.
Starbucks, the successful national coffee bar chain started in Seattle and educated the American public
about coffee and the necessity of spending money to get a good cup

Sebastiani
One of California's oldest wine making families. The winery was begun by an Italian immigrant Samuele
Sebastiani in 1904 in Sonoma Valley, and passed down to son August when he finished college in 1937.
August built the winery into one of the most prominent wine businesses in California.
August Sebastiani, was a charming man and a master at subtle publicity. A self-described farmer, he
favored overalls as his daily dress. A family-minded man, he credited his wife Sylvia as one of the
Valley's best cooks, and he brought his two sons and daughters into the business.
When he died, the oldest son, Sam, inherited his grandfather's name and control of the winery. For
years the winery had thrived specializing in jug wines. Young Sam had other ideas. He started to make
the more expensive "boutique-style" wines that his father disdained. Meeting with objections from the
other family members, who were major stockholders, Sam was ousted in 1986. His brother Don left his
political career to take over the Sebastiani winery.
Sam and his wife Vicki started their own winery nearby, bottling wines under the name of Viansa, an
invented name from Vicki-and-SAm.

sec
French term for dry, when used in connection with wine the opposite of sweet.
The Italian term is secco.

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second label
Celebrated wineries will select only the best wines for the wines they are famous for. The remaining wine,
often from younger grape vines, is either sold off in bulk or used in wines made by the same winery, but
with a different label. This wine is usually less expensive, and is referred to as second labels. This
practice common in Bordeaux. Some of these second labels have a following of their own, although
they are not up to the status of the first label.
WELL KNOWN SECOND LABELS:
Bahans-Haut-Brion - Château Haut-Brion.
Château Marbuzet - Cos d'Estournel.
Château Clairefont - Château Prieuré-Lichine.
Haut-Bages-Averous - Lynch-Bages.
La Moulin des Carruades - Château Lafite-Rothschild.
La Forts de Latour - Château Latour.
Les Fiefs de Lagrange - Château Lagrange
Pavillon Rouge - Château Margaux.
Réserve de la Comtesse - Château Pichon-Longueville.
Réserve de l'Admiral - Château Beychevelle.
Réserve du Général - Château Palmer.
In California, many second labels are vinified separately from the start.

Seder
Dinner celebrated by Jews on the first or second night of the feast of Passover,
accompanied by readings from the Haggadah.
See Passover.

sediment
Deposit or crystals found in older wine, a natural development as wine ages in a bottle.
It might form a mask inside a bottle of old red wines, but it is completely harmless. Wines with heavy
sediment should be decanted, meaning poured carefully from the bottle into a carafe.

See-Igel
German term for sea urchin.

Ségur
Renowned wine family in Bordeaux, France before the French Revolution, when they owned Château
Lafite, Château Latour, and Calon-Ségur

Seibel
French red wine grape variety, a hybrid grape of declining commercial interest.

Sekt
German name for sparkling wine. Sparkling wines made in Germany cannot be called Champagne.

sel épicé
French term for a spice salt mixture, available commercially.

selle
French term for loin.

Selles-sur-Cher
French goat cheese, from the area around the Cher River in the Loire Valley. The cheese is sold as 3-
inch truncated cones, covered with a blue powdered charcoal, which helps it to dry and encourages the
growth of blue molds. Aged for about three weeks, it is a firm textured cheese with a light goat cheese
aroma and a fresh, mild, slightly nutty aroma.

Seltzer

780
As defined by the U. S. Department of Agriculture, seltzer is carbonated mineral water. However, the
term is often more loosely used to define carbonated tap water, without any flavor.
Seltzer is carbonated salt-free water, a sort of club soda without salt. The name comes from the
German/Prussian town Nieder-Selters. The naturally carbonated mineral water was called Selterser
Wasser.

self - raising flour

Flour blended with baking powder and sometimes a little sugar and salt. It was created for making
pancakes, saving the cook the trouble of measuring ingredients. It is often used in baking cakes.

semifreddo
Italian dessert term. Literally, half cold, a frozen molded dessert, similar to a mousse. Usually it contains
whipped cream and eggs (often in the form of meringue or zabaglione). Sometimes liqueurs or pieces of
cake are added. The resulting product does not feel as cold on the palate as ice cream and can easily
be sliced for serving. The best-known semifreddo is the meringue-based biscuit Tortoni.

Sémillon
White wine grape often used as blending wine because the grape lacks acidity. Sémillon is cultivated in
California, Australia and New Zealand.
It is a grape used in making Cognac. See there.

Seminario
Portuguese white wine grape with high yield.

Semmel
Austrian/German name for hard wheat roll, normally a Kaiser Roll.

Semmelknödel
German/Austrian dumplings made with stale white hard rolls, called Semmel. The dumplings are a
popular starch in Austria and Bavaria.

semolina
Coarsely ground durum (hard) wheat. It is ground into different size kernels. It is the basic
ingredient for high quality pasta.

sen mee
Thai name for rice stick noodles. The Chinese version is py mei fun.

SENAC
Brazilian acronym for the National Organization of Commercial Education. Included in its technical
training are cooking programs, and they operate restaurants under the SENAC name throughout Brazil.

Senate bean soup

White bean soup, a traditional menu item in the US Senate dining room.

Sencha
The most common variety of green tea in Japan, though little is exported.

Sénecterre
French whole milk cheese, made originally in St. Nectaire. Cylindrical and weighs about 1½ lb.

Septimer
German white wine grape.

Septmoncel
French blue cheese, also known as Jura Bleu.

781
Sercial
Madeira/Portuguese white wine grape. The direst, lightest Madeira wines are made with this grape.

Sérine
Red wine grape, another name for the Syrah. Thought to have been brought from the Middle East during
the Crusades.

Serra da Estrella
Portugese cheese. The cheese is made with ewe’s milk, sometimes blended with goat’s and cow’s milk.

serrano chili
See chili.

Serrano ham
Spanish ham made since antiquity in the Catalan area of the Pyrenees of Spain, made from acorn fed
Iberico pigs.
The ham is a salt-cured ham with a texture and flavor at its optimum after one year of curing. It can be
served raw, thinly sliced like Prosciutto Ham or Westpahlian Ham.
Jamon de Serrano in Spanish.

service à la française
The term is old fashioned and is used when food is served from platters or service tables.
Service à la française started when during the reign of the French King Louis XIV a service style was
introduced at Versailles which consisted of overabundance of as many as 200 dishes on elaborate
platters put on the table at one time.

serviette
French term for napkin.

Servin Blanc
South African white wine grape variety.

sesame buns
Flaky Chinese sesame buns are called shao bing.

sesame oil
Rather expensive oil with a pronounced taste. It is usually used in combination with milder flavored oils.
The thicker darker versions, from China and Japan, have the most intense flavor. The middle Eastern
version is lighter and less aromatic. Sesame oil is also available very hot and pungent, and is used as
condiment.
American versions sold in natural food stores have a very light somewhat nondescript taste, totally unlike
their Oriental counterparts.
Sesame oil is popular also in Mexico.
Also known as Benne oil or Gingelly oil.

sesame paste
Paste made from ground seeds used in Middle eastern dishes and in the popular confect halvah.
Also known as tahina.

782
sesame seeds
One of the world oldest spices native to India, and important oil seed crop. The seeds are white, red,
brown or black. The difference is visual and doesn't affect the taste.
The taste is rather bland. The seeds are used in baked goods, candies and in sauces.
Tahine is a sesame paste and is used in Middle Eastern cooking. The best known dish is baba ganoush,
an eggplant dip blended with tahine paste.
Halvah is a sesame candy, popular in Israel.
Also known as benne seeds.
Sesamum indicum s.orientale.

Sète
French town on the Mediterranean, center of vermouth production. See there.

seto fuumi
Japanese spice mix.

sève
French wine term. Literally translated muscle, it refers to the body in wine.

seven spice pepper

Japanese spice mixture consisting of two hot and seven aromatic spices, although the spice components
can vary.
Also known as sichimi togarashi.

seven sweets and seven sours

Pennsylvania Dutch term for many different condiments served with main courses. They are pickles,
relishes, apple, cranberry and pear chutneys and many others.

seviche
Peruvian/Latin American raw fish and shellfish dish, marinated with lime, lemon or citrus juice, onions,
and chili peppers. It is often served with slices of boiled yams and corn.
Restaurants in Peru specializing in seviche will often place the array of seafood in front of the customer
to select from, and prepare the seviche to order.
Also spelled ceviche.

Seville
City in Anadalusia, Spain. Sevilla in Spanish.

Seville Orange
Small, rough skinned oranges with pale flesh and usually many seeds. They are somewhat bitter
tasting and are the best variety for marmalade. Both he juice and skin are used in marmalade.
Seville is the earliest known cultivated orange in the western world, having been introduced into Europe
by the Moors in the 5th century AD. A hybrid of the Seville orange is the bergamot.
Seville Oranges are popular in Cuban, Dominican, and Haitian cooking.
Also known as bitter orange, bigarade or sour orange.
Known in Spanish as naranja amarga de Sevilla.
Citrus aurantium.

Sèvre et Maine
French wine district producing Muscadet Sèvre et Maine, a dry wine. The district is in Brittany.

Sevruga sturgeon
See caviar.

Sex on the Beach

Cocktail made with vodka, peach schnapps and orange juice.

783
Seyval blanc
White wine grape planted in the Hudson Valley.

sfogliatelle/sfogliatelli
Italian pastry flaky pastry, often in the shape of a shell, filled with creamy mixtures of ricotta and candied
fruit.

sha guo
Chinese clay pot cooking vessel.

shad
Food fish related to herring harvested on both the Atlantic and the Pacific coasts. The fatty fish lives in
the ocean and returns to fresh water to spawn when it is caught.
The shad season begins in northern Florida in February and ends in July in the St. Lawrence River.
The fish is very bony and it takes great skill to bone it properly. Boned shad fillets have long slashes
where the bones were removed.
The fish is delicious smoked and also baked on wooden planks. The French serve shad with a sorrel
sauce and claim the sorrel dissolves the bones.
The shad roe are considered a delicacy. The tiny eggs cluster in a firm cake and have an assertive taste.
The roe must be washed thoroughly to remove any blood clots.
A shad festival is held every spring on the Delaware River.
Also known as allis.
Maifisch in German, alose in French.
Alosa sapidissima.

shaddock
The largest fruit of the citrus family in the grapefruit family with thick, pulpy skin. The taste is somewhat
bitter. Originated in the Orient; the seed was brought to the West Indies in the 17th century on a ship
captained by a man named Shaddock.
Also know as pomelo/forbidden fruit.
Citrus grandis.

shag barks
See hickory nuts.

shake
See milk shake.

Shakers/Shaker Cooking
The cuisine of the American
simple, plentiful, wholesome
women. The Shakers were
communities existed mostly
vegetables and herbs.
religious sect which flourished in the mid-19th century. Characterized by
food, simply but well-prepared, often communally, that is, by a group of
primarily involved in farming and crafts such as furniture making. The
in the North. The cuisine is hearty with an emphasis on home grown

Shaker seeds
The Shakers were said to be the first to package and market vegetable garden seeds, so these seeds
were first known as Shaker seeds.

shallot
Bulb vegetable in the onion family with milder flavor and less sugar than onions. Shallots are about the
size of walnuts and are an ingredient in sauces, but are also served roasted as vegetable.
They do not taste like garlic, as often reported.
Allium aggregatum/ascalonimcum.

Shamouti
Also known as Jaffa Orange, it is now grown in limited quantities in the United States.

784
Shand, P. Morton
English food author in the 1920's. He wrote A Book on Food and A Book on Wine.

shandy/shandygaff
Beverage consisting of equal parts of ale and ginger ale. English in origin, and drunk by the British in
India because it was a good foil for the spicy curry.
Another version is the lemonade shandy, made with sparkling lemon soda.

Shanghai
Large city in China, known for its flavorful dishes. The cooking of the fertile eastern delta of the Yangtze
River around the port city of Shanghai. Similar in style to the Chiaotung cooking of the Shantung
province and that of Suchow. It is characterized by a richness of flavor known as "xian", an elusive
characteristic that unifies flavor elements so well that the whole is greater than the sum of its parts.
Salt water and freshwater fish and shellfish are common focal points in many meals. A seasonal
specialty is the freshwater hairy crab, unique to this region, and there is also excellent river shrimp.
Saltwater specialties include yellow fish and melon seed clams from the East China Sea.
Common are lamb and beef dishes from the Moslem population and smoked meats.
Local vegetables, grown in one of China's most fertile areas, are also featured. Common preparations
include stir-fried or red-cooked dishes.
Rich, heavy use of pork and beef fat, sugar, meat, and eels. Red cooked dishes. Other dishes include hsi
hu vinegar fish, bright moon red pine chicken, su tung po pork and egg rolls.
See China, regional cooking.

shank
Tough but flavorful meat cut. It is excellent in stews and stocks because it is gelatinous and gives a good
meaty flavor.
Slow braising will tenderize the meat. Beef shanks are used as stew meat, veal shanks are used in Italy
as osso buco, lamb shank have been discovered to make a very flavorful, yet lean stew, and are also
braised with cabbage.
Whole shanks from tender veal are roasted whole in Austria and Germany, where they are known as
Haxen where they are a restaurant specialty.
Veal hind shanks are classified in the Meat Buyers Guide as # 337, the cut shanks for Osso Buco as #
338.

shank bone
Roasted lamb shank, part of the Passover Seder meal, called zeroa in Hebrew. It symbolizes the paschal
lamb sacrifice. A chicken bone is used when no lamb is available.

shanklish
Syrian sun dried yoghurt cheese.

Shantung/Shandung
Chinese province near Peking. Together with the provinces of Hopeh and Henan, the cooking is known
as Peking cuisine.
Some of the finest cooking in China is Peking cuisine as that was the seat of the imperial government.
Most banquet food is Peking food. It is distinguished by the use of much meat. It favors noodles over
rice. There are breads made from the wheat of the nearby plains; breads are not so common around
much of China.
See China food, regional cooking.

785
Shaoxing
Region of China, South West of Shanghai, next to Hangzhou. Famous for its rice wine and rice wine
vinegar.

Shaoxing vinegar
Prized vinegar from Shaoxing, China. The rice wine base is made from glutinous rice, wheat, water,
yeast and jiumu, or mother wine. The mixture is warmed in large vats for four days to start the
fermentation. Then, it is cooled and put into smaller vats to undergo a secondary fermentation.
After about 100 days it is heated again to 200 degrees to cleanse it of bacteria, and the wine is poured
off into 25-gallon jars. The brew rests for at least three years in these jars, till some of the alcohol
evaporates and the taste mellows. As with the Italian balsamic vinegar, the longer it rests, the more
fragrant it becomes.

shark
Family of voracious ocean fish, some harvested for food. Shark has a leathery skin with no scales and
soft bones.
Mako shark has been used as a substitute for swordfish, though it is less moist, less delicate and
somewhat pinker in color than swordfish.
Shark meat is often smoked or just salted and dried. It was sold in England as Folkstone Beef.
SHARK VARIETIES HARVESTED FOR FOOD:
Dogfish - Galeorhinus laevis
Mako
Spiny dogfish - Squalus acanthias
See shark fins.

shark fins
Chinese delicacy which consists of the dried fin cartilages of various shark varieties. Many sharks are
wasted for their fins. Fishermen will cut the fins off the living fish, and dump it back into the sea to die.
The fins are parboiled and then dried. The gelatinous fins dissolve when boiled into thin strands and are
used in soups.
Shark fin needles are completely cleaned fins.

Sharlyn
Round to oval cantaloupe type melon with netted skin. The flesh is white. See melon.

Sharon fruit
Seedless, less tart, "no-pucker" member of the fuyu family of persimmons, from Israel's Sharon region.
Shiny orange in appearance, and can be eaten raw. The flesh can be apple-hard or apricot-soft, covered
with thin, edible skin.
High in potassium. One Sharon fruit has more than twice the potassium of an average size banana. Also
high in Vitamin A.
Diospyros khaki.

shashlik/shashlyk
In Russia, the name shashlik refers to any meat cooked on a skewer. In restaurant usage, shashlik is
cubed lamb, marinated, and broiled on a skewer.
Years ago the dish was considered elegant because it was served on ridiculously long skewers or swords,
often set ablaze with an alcohol drenched cotton ball.
See also shish kebab.

shea butter
Oil extracted from the fruits of the shea tree native to tropical Africa. The fresh nuts are enclosed in a
green, edible pulp.

she-crab soup
Soup specialty of the coastal area around Charleston, South Carolina and Savannah, Georgia.

786
The soup is made with the meat and roe of female crabs, made with butter, flour, milk and cream, onion
juice, mace, and sometimes a dash of Worcestershire sauce.
Mock versions use crumbled egg yolks to simulate the roe.

shechiat
Hebrew term for ritual slaughter performed by a Shochet. The entire shechiat process is supervised by
Bodkim inspectors and Mashgichim.
The animal must be killed by a swift continuous stroke cutting the trachea and esophagus. The knife,
called Chalef, must have no blemishes.

shepherd’s pie
Ground or minced cooked lamb and gravy covered with mashed potatoes and baked in a pie dish.

sheep
See lamb.

sheepberries
Edible berries of the black haw shrub.
Viburnum prunifolium.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

sheeps’ eyeballs
They are considered a delicacy in the Middle east and are presented to the guest of honor or the eldest
person on the table. They are cooked in the head, and then removed.

sheeps’s head
Delicay in the Middle East, usually served roasted.

sheep’s milk
American sheep are generally bred for wool and meat, and not for milk production. Therefore, a typical
US ewe produces about one quart milk a day during the 100 days of lactation.

sheep sorrel
Wild, lemony tasting salad green, so named because a clump of it resembles a sheep's head in
appearance. Wild plants are potentially toxic. This entry is not intended to recommend the consumption
of this plant.

sheep's testicles
They are usually served fried.
Known as amorettes d'agneaux in France.

sheepshead
Ocean food fish, extensively harvested in the Gulf of Mexico. The fish has distinctive five to six dark
vertical bars on the sides and broad, strong incisor teeth. The meat is white and flaky.
Archosargus probatocephalus.
The fresh water variety is harvested in eastern North America.
Aplodinotus grunniens.

shellfish
It can be grouped into two divisions:
Crustaceans, which have an articulate body, such as lobsters, crabs, shrimp and crayfish.
Mollusks, invertebrates such as clams, scallops and mussels.

787
shepherd's purse
Edible wild green, related to the mustard plant. Its springtime, leafy new growth can be used in salads.
Capsella spp.

sherbet
Frozen dessert made with milk and fruit flavors, often fruit purees. The name comes from the Middle
east and was applied originally to fruit beverages made without milk.
Also, the word sherbet is Australian slang for beer.

Sherry
Fortified wine originally from the area of Jerez de la Frontera in Spain, though other countries produce
fortified wines called sherry. Brandy is added after fermentation to raise the alcohol level to about 18%.
The name comes from an anglicized pronunciation of Jerez. The French name is Xérès. The port was
originally named Seris by the Arabs.
The area around Jerez is flat, hot, dry, and the soil varies from chalky, clay to sandy. The grape variety is
mostly Palomino. As soon as the grapes are pressed the must is fermented in oak barrels. Then the
wine is classified into two groups. The finer and clearer wines will become Fino and Amontillado, the
other wine will become Oloroso.
The fino and amontillado wine will be fortified with brandy to about 15%, placed in oak casks about three
quarter full, and a surface mold called flor will develop naturally. It is this flor which gives sherry its
unique flavor. Eventually the wine will be stacked in barrels on top of each other, and the wine in the top
casks will be blended with wines on the next tier and so fort. Younger wine will be added to the top cask
to maintain the process. Sherry is therefore always a blend of many different vintages. The process is
called solera method.
To Oloroso sherry a syrup is added called vino dulce and vino de color. Vino dulce is a concentrated
essence made with sun dried Pedro Ximenez grapes. Vino de color is concentrated grape juice.
TYPES INCLUDE:
Fino, straw colored, very dry. It should be served chilled. The best is Manzanilla produced only in the
seaside town Sanlucar de Barrameda, which is probably responsible for the salty tang in its taste.
Amontillado is a nutty, rich, amber colored fino, made in dry and medium-dry styles. It should be served
chilled or at room temperature.
Oloroso has a sweet, walnut, full-bodied aroma and taste. It is dark amber. It should be served at room
temperature.
The sherry commerce was for many years connected with London.

Sherry casks
Used Sherry casks are used to age Scotch Whisky. There are whisky producers in Scotland who pay
much attention to this matter and consider only casks made to store Oloroso Sherry.

Sherry
Town in Wisconsin.

Sherry Peppers Sauce

A rich-tasting commercially bottled condiment sauce made in Bermuda. It can be purchased mail order
from: Outerbridge Peppers, Ltd.; P.O. Box FL 85; Smith's Parish, FLBX; Bermuda. Tel: 809 293-0259.
Fax: 809 293-2810.

shiitake/shiitake mushrooms

Most widely used mushrooms in oriental cooking cultivated on logs, originally on the logs from the shii
tree. There are 420 strains of shiitake mushrooms. Shiitake take as long as 6 years to grow in the wild,
but only 6 weeks under cultivation.
The parasol shaped mushrooms are gold to brown, with cream-colored interior.
They are wonderfully firm, yet plump in texture. The woody stem is tough and flavorless and is not
eaten. The taste can be garlicky or lightly earthy. High in nutrients niacin, iron, potassium and crude fiber.
Available dried or fresh.
Also known as Chinese black mushrooms. Tong gu in Chinese.

788
Lentinus edoles.

shilpata
Stone board used to grind spices in India, particularly in the Bengal region. Similar to the Mexican board
called a metate, which is used for maize.

shin
Butcher term for a tough but flavorful beef muscle from the shank, which is the lower leg part. Slow
cooking will tenderize the meat.

shinbikiko
Japanese rice flour, sometimes used for dredging foods for deep-frying.

shirataki noodles
Japanese noodles made with starch derived from dried tubers called devil’s tongue, konnyako in
Japanese.
The translation is white waterfall noodles.

Shiraz
Red wine grape, see Syrah.

Shirley Temple
Non alcoholic cocktail created for children and named for the famous movie star. The cocktail usually
consists of ginger ale, garnished with a Maraschino cherry and served in a champagne or cocktail glass
to mimic the an alcoholic drink.
The term is seldom used today.

Shiroka Melnishka Losa

Bulgarian red wine grape variety.

shirred
Method of preparing eggs baked in flat china dishes. The origin of the term is unknown.

shish kebab
Ground meat on skewers served under many names throughout the Eastern Europe and the Middle east.

shiso
Pungent green or purple perilla leaf, a Japanese staple, used as a garnish or a sushi wrap. The flavor is
strong and distinctive. It is usually used raw, seldom in marinades and almost never cooked, because it
will turn black and bitter when heated.
Also known as beefsteak plant.
Perilla fructescens.

shit on a shingle
Slang term, especially in the army for creamed chipped beef served with toast.

shitashi
Japanese dish of spinach leaves marinated in sake, soy sauce, and soup stock, and shaped into small
ovals and rolled in toasted sesame seeds.

shochu
Japanese potent distilled liquor made from rice or sweet potatoes, and often flavored with plum, lemon,
lime, or sesame.

shoe soles
Louisiana cinnamon rolls.

789
shojin ryori
Japanese Zen vegetarian dining practiced by monks of the contemplative Rinzai sect, brought from
China in the 12th century. The preparation and eating of the food is according to religious discipline and
the meal, to which a monk brings their own eating utensils, is eaten in meditative silence.
. Literally translated to prepare food according to the pure way of Buddha.

shoofly pie
Pennsylvania Dutch molasses pie.

short crust
Pastry crust with high fat content. It will become short, or crumbly when baked.

short order lingo

Coffee shops, diners and soda fountains, are expected to serve food quickly, particularly for breakfast or
lunch.
THESE RESTAURANTS HAVE THEIR OWN LINGO SUCH AS:
AC - Sandwich made with American cheese
Adam and Eve on a raft - Two poached eggs on toast
Adam's Ale - water
All the way - chocolate cake with chocolate ice cream
An another - coffee
A - Pie - apple pie
Arizona - buttermilk
Axle grease - butter
Baby - glass of milk
Barked Pie - pie with baked top crust
Belch Water - glass of seltzer
Bird seeds - cereal
Black and White - chocolate soda with vanilla ice cream or chocolate malted milk
Black Bottom - Chocolate sundae with chocolate topping
Black Stick - chocolate ice cream cone
Blonde - coffee with cream
Blue Bottle - Bromo Seltzer
Blue plate special - chef's special
Bossy in a bowl - beef stew
Bowl of red - chili con carne
Bow wow - hot dog
Brand bossie - cook a hamburger.
Break it and shake it - put eggs in a drink
Breath - onion
Bridge Four - four of anything
Bucket of - scoop
Bucket of hail - glass with shaved ice
Bullets - baked beans
Burn - a malted milk shake with chocolate
Burn it and let it swim - float
Burn one all the way - chocolate malted with chocolate ice cream
Burn the British - toasted English muffin
Canary Island Special - Vanilla soda with chocolate ice cream
Carefree - tip (gratuity)
Cat's Eyes - tapioca
Chicago - Pineapple soda
China - rice pudding
Choc in - chocolate soda
Choker hole - doughnut
Chopper - table knife
City Juice - tap water

790
Clean up the kitchen - Hamburger or hash
C. O. Highball - Castor oil
Coke pie - coconut pie
Cold Spot - glass of ice tea
Coney Island Chicken - Frankfurter
Cowboy - Western omelette
Cow Juice - milk
Cow feed - green salad
Crowd - three of anything
Dead eye - single poached egg
Dog and Maggot - cracker and cheese
Dog biscuit - cracker
Dusty Miller - chocolate sundae with malted milk
Easy over - eggs turned over
Echo - repeat the order
Eighty-one - glass of water
Eighty-six - out of an item. The term comes from railroad jargon where it was used to telegraph that a
yard was unable to fill an order
Eve with a lid on - apple pie with cheese
Fifty-five - root beer
Fifty one - hot chocolate
Filet - a la mode (served with ice cream)
First lady - spare ribs
Five - large glass of milk
Fly Cake - raisin cake
Forty-one - lemonade
Gentleman will take a chance - hash
George Eddy - customer who leaves no tip
Go for a Walk - take out
Graveyard Stew - milk toast
Gravel train - sugar bowl
Ground hog - hot dog
Hamlette - ham omelette
Harlem - chocolate soda
High and dry - plain sandwich without any spreads
Hold the hail - no ice
Hot spot - tea
House Boat - banana split
Ice the rice - Rice pudding topped with ice cream
Irish turkey - corned beef and cabbage
Jerk - ice cream soda
LA - serve with ice cream
Lead pipe - spaghetti
Looseners - prunes
Lumber - toothpick
Maiden's delight - cherry
Make it a virtue - add a cherry
Mama - marmalade
Mike and Ike - salt and pepper shakers
Mud - black coffee or chocolate ice cream
Murphy - potatoes
Nervous Pudding - Jell-o
Noah's boy - slice of ham
No cow - without milk
OJ - orange juice
On the hoof - hamburger cooked very rare
On wheels - food to be taken out

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Pair of drawers - two cups of coffee
Pittsburgh - toast is burning
PT - pot of tea
Put out the lights and cry - liver with onions.
Radio - tuna salad on toast
Rhinelander - chocolate soda with vanilla ice cream
Sand - sugar
Sea dust - salt
Shoot it yellow - lemon syrup added to a soda
Sinkers and Suds - coffee and doughnuts
Sneeze - pepper.
Thirty-one - lemonade
To the left - lemon syrup
To the right - cherry syrup
Twenty one - lemonade
Vermont - maple syrup
Virgin Coke - coke with cherry
Warts - olives
Wreath - cabbage

shortbread
Cookies with high fat content, normally shortening. These cookies are popular in many countries, and
the most famous are made in Scotland.
Canestrellis are Italian shortbread cookies from the province of Piedmont.

shortening
Generic term for solid cooking fats except butter and margarine. Shortening is used for baking and
frying and its name refers to baking because a dough with high fat content will make the product short or
flaky. Traditional pie crust is always made with shortening.

Shorthorn
Cattle breed imported from England in 1783. The breed makes high quality beef and is extensively used
in the corn belt.

shoulder
Meat that gets more exercise than the rump and saddle and therefore needs slow roasting or braising to
get tender.
Beef shoulder, Meat Buyers Guide # 113, is called chuck in the food industry and is broken into various
cuts, such as:
Shoulder Clod, Meat Buyers Guide # 114
Shoulder Clod Roast, Meat Buyers Guide # 114A
Square Cut Boneless Chuck, Meat Buyers Guide # 115. It is considered the tastiest cut for chopped
meat.
Lam shoulder is sold as Square Cut, Meat Buyers Guide # 207, and is also divided into smaller cuts.
Veal shoulder is called Square Cut, Meat Buyers Guide # 309, and is sold not split. It is divided into a
number of cuts, such as Shoulder Clod, Meat Buyers Guide # 310, and Veal Scotch Tender, Meat Buyers
Guide # 310 C. The Foreshank can be used for osso buco, but is less desirable.
Pork shoulder, Meat Buyers Guide # 403 is available partially skinned. The most important parts are
Picnic Shoulder, Meat Buyers Guide # 405 and the Boston Butt, Meat Buyers Guide # 406.

shredded wheat
The wheat is slightly softened with water and steamed so that it can be put through a shredder. The
cereal is formed by piling the shreads, all in running in the same direction, into large cakes, which are
then put through a cutter to form the biscuits. The process was invented by Henry Perky in the 1890's.
The major manufacterer is Nabisco.

shrikhand

792
Indian dessert of sweetened yoghurt, a specialty of the western state of Gujarat.

shrimp
Immensely popular crustacean available in many sizes and belonging to many species. Most of the US
supply come from the Gulf of Mexico, Panama or is farm raised in the Orient. Most have been frozen,
which makes the shells pinker, softer and the flesh blander tasting. Some of the best are those with brittle
blue-black shells from Florida and North Carolina.
Shrimp are available head on and head off. Head on shrimp are often sold fresh and used in Oriental
restaurants.
Head off shrimp are graded by size, the largest being the most expensive. Sizes range from U (under) 6
to 10 per pound to 40 per pound ans smaller. The standard restaurant size is 16 - 20 per pound, shell on.
Shrimp are often sold shelled and cooked, with or without tails, and many restaurants purchase for
receptions frozen cooked and peeled shrimp. The 16 to 20 size will equivalent o 25 to 30 count cooked
and peeled.
Shrimp are usually frozen in blocks for commercial use, or IQF (individually quick frozen). Shrimp
pieces are used for shrimp salad. Very small shrimp are sold cooked and frozen in cans for commercial
use.
The French thumb-nail sized variety are called crevettes grises, larger shrimp are called prawns in
England. Scampi are not shrimp but salt water crayfish.
SHRIMP VARIETIES:
Black Tiger, Penaeus monodon. Dark or bluish grey , black stripes.
Cannocchie or mantis shrimp. Italian. No equivalent in the US.
Chinese White. Penaeus chinensis. Almost always farmed raised, mild flavor.
Ecuadorean, Penaeus vannamei. Resembling Gulf Whites.
Gulf Brown, Penaeus aztecus. The wild variety frequently tastes of iodine.
Gulf Pink, Penaeus duorarum. Pink white raw.
Gulf White, Penaeus setiferus. Grayish white, normally the best.
Kerala - from southern India.
Royal Reds - A deep-water shrimp found in the Gulf of Mexico. They get their name because they
become lobster-red when cooked.
Crevettes in French, gambas, cigales, and langoustinos in Spanish, Garnelen in German, gamberetto di
mare in Italian.

shrimp chips
Dry, thin chips that will puff up when fried. They are available in different colors and popular in Asian
cooking. There is little, if any shrimp flavor.

shrimp creole
Creole stew made with tomatoes, peppers and okra.

793
Shrimp de Jonghe
Baked shrimp and seasoned bread crumb dish. It was the house specialty of Jacques’ restaurant in
Chicago.

shrimp dried
Small dried shrimp are an important ingredient in Chinese cooking. They are available in different sizes.

shrimp in lobster sauce

Chinese-American dish, invented by Cantonese chefs for American tastes. Less popular today than it
was in years past, because the sauce is heavily thickened with cornstarch. The lobster sauce does not
actually contain lobster, but is so named because it was originally developed for use on lobster

Shrimp Louis
Old fashioned restaurant salad. Cold cooked shrimp in Russian dressing with a little whipped cream.

shrimp paste
Pungent seasoning paste used in South Asian cuisine. The Thai name is kapee.
Pazun ngapi in Burmese, blatjan, terasi in Indonesia.

shrimp, potted
See potted shrimp.

shrimp wiggle
Creamed shrimp and rice dish, an easy to prepare chafing dish concoction.

Shrove Tuesday
The last Tuesday before the Christian period of Lent begins. Lent is a period of 40 days of fasting and
cutting down of the pleasures of the table. Shrove Tuesday was traditionally day of feasting and emptying
the larder. Also known as mardi gras.
The next day is Ash Wednesday, a day when souls are cleansed and shriven of their sins.

shrub
Plant also known as Jamaican sorrel, red sorrel, roselle, and sorrel, a term which more commonly
denotes a salad green.
Hibiscus sabdariffa.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

shrub
In the late eighteenth century, a tall refreshing, and attractively ruby colored drink popular in southern
US, often made with Jamaican sorrel, brandy or rum based spirit flavored with citrus peel.

shuck
To remove mollusks form their shells. The size and shape of the shucking knives varies depending on
the mollusk to be shelled. Oyster knives are often equipped with a shield or flange.

shungiku
Japanese name for an Asian variety of edible chrysanthemums, also grown in Washington State.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Siacarello
French red wine grape variety grown on the Island of Corsica.

Siamese ginger
See galanga.

794
Siberia
Term used by class conscious restaurant patrons for a section of the restaurant not very desirable. This
section could be too close to the kitchen, or to the entrance door, or just not considered chic for whatever
reason.

Sichel, Peter Allan

Member of the prestigious Sichel wine family. Cousin of Peter M. F. Sichel. Owner of Château d'Angludet
and co-owner of Château Palmer, both in Cantenac-Margaux, in Bordeaux, France.

Sichel, Peter M. Ferdinand

Chairman and CEO of H. Sichel Sohne, a German wine firm best known for its Blue Nun Liebfraumilch.
Peter, a brilliant, cordial and affable man, with a light-hearted wit, lives in Manhattan with his Greek-born
wife Stella, but he travels considerably and spends much time at his office in Mainz, West Germany.
Peter was born in Germany, where he lived till age 12 in 1935, when his family sent him to England to
study, then in 1939 to Spain and Portugal, and in 1941 to the US. Although they were prominent wine
merchants, the whole family, being Jewish had to flee Nazi Germany. As a young man in the US, Peter
served in the US Army, Office of Strategic Services, out of which came the CIA. This brought him back
Europe, to France, and as soon as the war was over in 1945, he returned to Germany to re-start the
family wine business

Sicily food
The Italian island was called Trinacria by the Greeks who colonized it before Christ. The cooking is
influenced by the waves of invaders who occupied and fought over the strategically located island.
Greek, Arabs, Italian and Spanish influences are found in Sicilian cuisine. Arabs introduced sugar cane to
Sicily.
One of the most popular pasta sauces is puttanesca, a tomato and caper sauce allegedly served in
bordellos.
See Italy food.

Sicily wines
The most famous wine is Marsala, a fortified wine. See there. The other wines are table wines and to a
large extent consumed locally.

sidecar
Cocktail made with brandy, orange flavored liqueur and lemon juice. The cocktail pre-dates World War II
and probably originated in Europe. It is seldom ordered today.

Sidi Harazem
Moroccan brand of mineral water.

Siegerrebe
German white wine grape used as blending wine, very sweet but low in acids.

Siglas Rabaud, Château

Sauternes, France wine estate.

Silesian
Soft cheese, sometimes flavored with caraway seeds, made in the Silesian mountains of the Czech
Republic.

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silk squash
Cylinder shaped squash characterized by deep green color and deep ridges lengthwise along the skin.
Known as see gwa in Chinese.

sill
Scandinavian word for herring. Also known as sild.

sillibub
Frothy beverage consisting whipped of milk, wine and cider. The beverage will curdle on account of the
acidity in wine or cider.
Also known as sillabub, sillybub. See syllabub.

Sillery
Village in the Champagne district of France, once famous for a still wine.

Silvaner
German spelling of the Sylvaner white wine grape.

Silver Bullet
Martini cocktail made with six-ounces of gin, a dash of vermouth, and a twist of lemon peel, with silvery
slivers of ice

silver dragees
Shiny, silver covered sugar balls, available in various sizes for decorating cakes and cookies. Very
popular in Hungary as cake decoration during Christmas.

Silver Fir
French liqueur from the Jura Mountains made with fir buds.
Also known as Liqueur de Sapin.

silver hake
Ocean food fish called whiting in Europe.

silverside
English term for corned outside round/top round of beef.

SilverStone™
Brand name for a non-stick coating for cooking pans, developed by DuPont. A carbon-flourine polymer,
more durable than Teflon.

simmer, to
Cooking term describing slow cooking in liquid. In many cases, the cooking liquid will become part of the
dish.
It differs from poaching that in poaching the cooking liquid is often not part of the dish.

Simnel cake
Fruit cake popular in England named for the fourth Sunday in Lent, which was called Mothering, or
mother visiting Sunday, on which domestic help was given off to visit their mothers.

Simon, André Louis

Co - founder in 1933 of The International Wine and Food Society, headquartered in London, England.
The society has chapters in most English speaking countries. The largest chapters are California and
New York City.
André Simon died in 1970.

Simon, Ab (Abdullah)

796
Wine importer, a deservedly respected force, both for his honorable character and his professional
accomplishments in the wine importing industry. Born in Baghdad, of a textile merchant father who
traded a good deal with Britain, Ab was schooled in Britain, and later at American University in Beirut.
Being of Jewish heritage, anti-Semitic incidents back in Iraq in 1941 convinced him to move to the US,
and met and married another Iraqi Jew, lovely Francine In.
After a stint in the textile industry in New York with his brother, he pursued his personal interest in wine,
taking a job with R. U. Delapenha in 1952. By 1962, he had learned the business well and became
president of Delapenha. In 1965, he sold Delapenha to Heublein, took a job with Austin Nichols, and
made that company a major force in the imported wine business. In 1974, he moved to Joseph E.
Seagram & Sons, starting their imported wine business from scratch, under the name of Château &
Estates Wine Company. He built Château & Estates into the largest US importer of fine imported French
wines.

simple syrup
Sugar boiled with water used to soak pastries and for other uses. The sugar content should be 28%.

Simple Eggs
Brand name for low cholesterol egg product with 45 milligram cholesterol per egg compared with 215
milligram for a regular large egg. Made by Michael Foods of Minneapolis (800) 245 5073.

Simplesse
Calorie-reduced fat substitute developed by the NutraSweet Company. Made of egg and milk proteins
processed to resemble fat in texture and taste.

Simpson's-in-the-Strand
London, England restaurant of long standing. Dickens ate there in the 1850's when then it was already
long established. Originally, it was a chess club and coffee house. Appropriately, the menu tends toward
the very traditional and was known for sumptuous roasts carved in the dining room.

singe
To pass a bird after plucking over a flame to burn off fine hair. Years agio commercial kitchens had gas
jets for this purpose installed in their butcher shops.

Singapore food
Singapore is an island only 226 sq. miles in size, which became an independent country rather than stay
as a Malaysian state in 1965. Its multi-ethnic culture probably has more diversity per square mile than
any country on earth. There are native Malayans (people from the Malayan peninsula which is made up
mostly of the country of Malaysia), Peranakans (people of Chinese roots who have merged that culture
with the Malayan culture), ethnic Chinese (people who maintain a strong association with their Chinese
heritage), Indians (mostly Tamils and Muslims from southern India), Indonesians, and countless
Westerners (predominantly those of British heritage). All of these groups have brought their own cuisine
which taken together comprise something uniquely Singaporean.
Banana leaf restaurants are popular in Singapore. See there.
Hawker food was served by street peddlers from carts. It includes a wide range of dishes. The food is still
popular but is now organized into hawker food centers with numerous privately run food stalls. It is
delicious, inexpensive fast food.
Hokkien, group of traders from the Chinese Fukien province. Their food is heartier than other cuisines of
China, but is often oily or heavy with pork fat.
The cooking of the Peranakans see Nonya food.
Ingredients are basically the same as Malaysia.
SINGAPOREAN DISHES INCLUDE:
ang ku kway - glutinous rice cakes filled with sweetened mung bean paste
assam/asam - the word means sour, and it refers to tamarind and its slightly sour taste
ayam buah keluak - spicy chicken cooked with black keluak nuts
ayam goreng - fried chicken with thin curry gravy
bak kut the - pork rib tea
bee hoon- rice vermicelli, used in Hokkien mee

797
bhuna matar- Indian snack of dried peas
biryani - Indian Muslim saffron rice cooked with seasoned chicken or mutton
chao gio - Vietnamese spring roll
char kway teow - thick rice flour noodles and yellow noodles in black bean sauce
char siew pau - Chinese steamed buns filled with sweet minced pork
chee cheongmfun - Chinese soft rice noodles with sauce
chee kway - small rice cakes, mixed with shrimp and shallots, and sauteed in lard
chiku - fruit, see there
chili crabs - Popular dish of stir fried crabs in the shell
chook - rice porridge, flavored with chicken, pork, tripe, or duck eggs
chou guo tiao - fried rice noodles
chou guo tiao - fried rice noodles
curry tiffin - British curry lunch commonly served on Sunday
dalcar - Indian stewed lentils, mutton, and vegetables in a curry sauce
dosa/dosai- Indian split-pea flour pancake
duku - golf ball-sized fruit with a golden brown skin
durian - Fruit native to the Malayan peninsula See there
fishhead curry - popular dish served at banana leaf restaurants
ice kachang - shaved ice over jelly and nuts and topped with a syrup
ikan pepes - Fish cooked in spices, wrapped in banana leaves
ikan sambal - small deep-fried fish in chili sauce
ikan bilis - Whitebaits fried with soy, spices, and peanuts
ikan asam - Malayan fried fish in a spicy, sour tamarind curry
nian gao - Chinese New Year cakes made of sticky sweet rice
pau/Chinese pau - dumplings
tahu - beancurd.

Singapore apple
Poisonous, inedible tropical fruit. Also known as pong pong, bintaro and, in Malay, betak-betak.
Cerbera Odollam.

Singapore Sling
Cocktail invented at the Raffles Hotel in Singapore. It containins gin, cherry brandy, Centra,
Benedictine, lemon and pineapple juice.

Single malt Scotch

Whisky made in Scotland consisting of one single malt whisky. Traditional Scotches are blends of
different whiskies, which can be made of various cereals. Single malts come from one single distillery,
and are entirely made from malt whisky.

Singing Hinnie
English local term for griddle cake, so called for the hissing noise when the batter is dropped on the hot
griddle.

sinigang
Philippino meat or fish soup cooked with vegetables and sour fruits.

sinker
Slang word for doughnut.

Sion
Tiny village nestled in the Alps in the Canton Vaud, Switzerland. There is some wine cultivated on the
steep slopes, most outstanding is the red Dôle.

Sir Iz Mjesine
Cheese made in former Yoguslavia from ewe’s milk.

798
Sir Mastny
Cheese made in Montenegro, part of Yugoslavia.

Sir Posny
Cheese made with ewe’s milk in Montenegro, part of Yugoslavia.

Siraz
Serbian semi soft cheese.

sirloin
Beef loin, also called Strip Loin. The name might have come from the French "surloigne" or "above
loin". A more romantic story reports that it was so named by Charles II in 17th century England. When
the magnificent roast was presented, the King declared that the huge loin of beef should have a title and
he dubbed it Sir Loin. Jonathan Swift told a similar tale in the 18th century attributing the knighting to
King James I. Two sirloins together form a Baron, a popular cut in England late 19th century.
The sirloin is identified in Meat Buyers Guide as # 179 bone in, and as # 180 boned.

sirloin steak
Steak cut from the beef strip loin.
Meat Buyers Guide # 1179, bone in, # 1180, bone out.

sirup
Thick, sweet liquid made from sap or other natural ingredients, or from sugar and flavors. The different
sirups are listed alphabetically.
Also spelled syrup.

skate
Flat-bodied ocean fish in the ray family with an elongated tail and with wide wings. The most edible
part are the wings. They are very gelatinous and are excellent.
Unlike most fish, it is best when allowed to mature in the refrigerator for two or three days so that the
flesh becomes firmer and more palatable. Over aged it will develop an unpleasant ammonia flavor.
Skate wings are best sauteed in black butter and served with lemon juice or capers.
Raia, spp.

skee
Boontling dialect of northern California term for whiskey.

skim milk/skimmed milk

Milk from which most of the fat has been removed, "skimmed" off. See milk.

skink
The term in its modern use in Scotland refers to a non-alcoholic broth, either a beef broth or the more
common a fish broth called cullen skink.
The word skink derives from Middle High German and denotes a thin, weak beer.

skirret
Plant cultivated for its white roots resembling salsify.

skirt steak
Beef cut from the animal's diaphragm muscle, which resembles a sash or girdle, thus the name. When it
is high quality, the tasty cut can be broiled like a steak. It is good when marinated and cooked by quick
searing. The outer part of the cut is thicker, with more fat marbling, thus is a little more tender.
Its most common preparations include ethnic dishes such as Mexican fajitas, Eastern European rolled
beef.
Meat Buyers Guide # 121C.

skordalia

799
Greek sauce or dip made from garlic, olive oil and potatoes.

skula
Fermented milk drink from the Carpahtian region of central Europe.

skunk cabbage
So named for the smell it emits. This smell attracts pollinating bugs. The thick, pale leaf stalks are boiled
and the water must be changed 2 or 3 times. The offensive odor eventually cooks off

Sky Bar™
Chocolate peanut candy bar.

skyr
Yoghurt drink from Iceland.

slaw
See cole slaw.

sliders
The early name for White Castle hamburgers. They were cooked on a hot griddle over a bed of minced
onions, so they steamed rather than browned on the griddle.

Slim Jim
Brand name for a salted beef snack. During the manufacturing process, a small amount of lactic acid
culture is added to start a slow fermentation, which gives the product a distinctive bite.

Slipcote
English cheese, also known as Colwick, made inRutlandshire County since the mid 18th century. It is a
soft cheese, and when ripe, the skin will slip off.

slipper lobster
Small meaty spiny lobster, harvested along the Hawaian reefs.

slippery vegetable
Spinach-like in appearance, it is prized for its mucilaginous texture when cooked.
Also known as saan choi.

Slivovitz
Plum brandy from Yugoslavia. It is clear and dry.

sloe berries
The fruits of the blackthorn bush, a thorny shrub in the plum family. Most is used to make sloe gin. The
fruits are very astringent but become more edible after frost and can be made into jams.
The Black Sloe shrub cultivated in the South is a different species.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

sloe gin
Deep red liqueur flavored with sloe berries.

Sloppy Joe
Hearty, spicy meat sauce made with onions, green peppers and ketchup, served over bread, most often
a hero roll.
Also known as skilletburger, because it was made to order in a skillet.

Slovenia food

800
Former Yugoslav republic, located northwest of that country. The country is catholic, was part of the
Austrian Hungarian Empire and is more oriented towards Austria than to its Slavic neighbors.
The food is based on root vegetables, pork cracklings, strudels, buckwheat, and eggs. It is influenced by
the border areas of Hungary, Austria, and Italy and includes dishes such as goulash, dumplings, and
polenta.

Slow Food
International movement that got its start at the end of 1989, to promote the leisurely enjoyment of food,
and the social interaction of dining. It strives to promote a less frenetic life style and family values. The
US chapter is headquartered in New York: Slow Food U.S.A., 107 Waverly Place, New York, NY 10012.

slump
Colonial dish consisting of flour dumplings cooked in stewed apples.

smokaker
Norwegian small cakes.

smallage
Wild celery with strong, pungent taste.
Apium graveolens.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Smaragd
Austrian/Wachau wine quality designation created 1983. The wine can be made with any grape variety,
but the alcohol content must be at least 12%. The grapes must be fully ripe when harvested, and the
wine must be able to age. Smaragd is the name of a small lizard known to love sun living beneath rocks
in the vineyards.
See also Federspiel and Steinfelder.

smart
Colonial New England term meaning a tangy or tart flavor, such as that of cooked and sweetened
cranberries

smartweed
An edible wild green, found in cultivated areas.
Also known as polygonum.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Smederevka
Serbian white wine grape.

smelt(s)
Small, slender food fish in the salmon family, but with white flesh, harvested both in salt water and fresh
water. The fish is very perishable and is sold frozen, whole retail and to food service. They are normally
deep fried or pan fried and eaten whole because the bones are soft.
SUBSPECIES ARE:
Delta smelt.
Eulachon, also known as candlefish or Columbia River smelt.
Longfin smelt.
Night smelt.
Pond smelt.
Rainbow smelts, also known as ice fish.
Surf smelt, also known as silver smelt.
Whitebait smelt.

801
The town of Yachots in Oregon claims to be the best place for smelt catching.
Also known as sparling.
Japanese pond smelt is wakasagi.

smetana
Eastern European type of sour cream used in meat dishes and in desserts. In French classical cuisine
existed a sour cream sauce called Smitaine.
Also known as smitane, smatana, smetten.

Smirnoff™
Brand name for a domestic vodka.

Smith Haut Lafitte, Château

Famous wine estate in the Bordeaux region of France.

Smith, Jeff
TV chef known as "The Frugal Gourmet", he is also an ordained United Methodist minister

Smithfield ham
Pungent salt-cured, lightly smoked, and aged ham and named after the town Smithfield in Southeastern
Virginia. Made from razorback hogs. Originally, the meat came from local peanut and acorn fattened
hogs which have a good oily sheen and nutty flavor; now may be made from other hogs.
The ham are salt cured for 30 to 45 days, then rubbed with crushed black pepper, and smoked slowly at
90 degrees for about 6 months. The hams are further air dried for one year, and packaged for sale in
canvas bags. Sodium nitrate is used during the dry curing process to prevent spoilage and to enhance
the color.
It is possible that British sailors brought the process from the Orient. Smithfield and Chinese hams both
have a zingy taste and taut texture. A more likely theory is that the colonists learned the technique,
which allowed them to safely store large quantities of meat, from the Warrasquoyacke tribe.
Smithfield ham is rather slaty and must be soaked before it is slowly baked or simmered. Fully cooked
Smithfield ham is available in excellent quality.
Smithfield ham is the genuine Virginia ham and should not be confused with ham prepared Virginia style
baked with pineapple rings and brown sugar.

smokies
See there.

smoked cheese
A number of cheese varieties are smoked. See under their names.

smoked duck
Chinese/ Szechuan. The duck is marinated in Chinese wine, seasoned with ginger, cinnamon, orange
peel, and smoked over a charcoal fire sprinkled with wood chips and red tea leaves.

smoked fish
Many fish and seafood products are smoked and are listed alphabetically. They are:
Arbroath smokie
Bloater
Bückling
Smoked cod fillets
Smoked cod roe
Smoked eel
Smoked haddock/Finnan haddie
Smoked halibut
Kipper
Smoked mackerel
Smoked monkfish

802
Smoked mussles
Smoked oysters
Smoked roe
Smoked salmon
Smoked sardines
Smoked shark
Smoked sprats
Smoked sturgeon
Smoked trout
Most are listed alphabetically.

smoked picnic shoulder ham

A cut of meat taken from the shoulder and containing the arm bone, shank bone, and part of the blade
bone. Most of this cut is covered with skin which protects it during smoking.

smoking
Ancient way to preserve food. Smoking foods originated in China, in the warmer provinces of Sichuan,
Hunan, and Hubei, as a way of flavoring food.
There are basically two ways, hot smoking at about 180 degrees which will cook food, as opposed to cold
smoking which is done over a slow fire at temperatures between 70 and 80 degrees.
The creosote in wood smoke is the preservative, along with salt and spices.
The Chinese often use tea to smoke foods. Most of their smoking for a brief 15 minutes or so after the
food is already cooked. It is strictly a flavor enhancer.

smoko
Australian ranch workers' afternoon tea break. It refers to tea boiled up in a large kettle, enjoyed with
cake and a cigarette or "smoke. The term is also used on the Falkland Islands.

smorgasbord/smörgåsbord
Swedish buffet set with canned, marinated and smoked fish, ham, cold cuts, salads, cheeses and bread
varieties.
The term became a popular generic term for buffet, and ii contains often hot dishes, such as meat balls
and potatoes.
Even Jewish caterers have adopted the word and call the reception appetizer buffet Smorgasbord.
Smörgås is the Swedish word for buttered bread or open sandwich, smörgåsbord is the Butter-Bread-
Table.

smørrebrød
Danish variety of abundantly topped, though small, open-faced sandwiches on buttered bread, such as
rye or pumpernickel. The butter is essential, as it keeps the bread from getting soggy from the toppings,
which often include fish or pickles.
Literally translated "buttered bread".

smothered dishes
Southern US cooking term for dishes cooked in gravy. In Louisiana, the term probably grew out of the
Cajun use of the French word étouffée, which literally means smothered.
The term might also have originated form the habit of covering meat simmering in sauce with a plate to
keep it down.

Smyrna raisins
See sultanas.

snack
Food eaten in a hurry or intermittently.

snack mix

803
Any mixture of nuts and tiny crackers, usually lightly seasoned, eaten with cocktails or for just plain
snacking.

snails
Snails are gastropod molluscs and have been eaten since antiquity. There are land snails and sea snails,
called winkles, see there. The two most common varieties are the small petit gris type and the larger
Burgundy snail. Also somewhat prevalent is the white Spanish snail. Most US snails are petit gris ,helix
aspersa Muller, also referred to as the Brown Garden Snail, European Brown Snail, or the common
garden snail, and California is the major producing state.
The obvious difference between snails and slugs is that snails carry their houses, or shells. Slugs do not.
Snail have very little taste and are flavored with garlic and wine to make them tasty.
Most of the Burgundy type snails, helix pomatia Linne, actually do not come from Burgundy although
many are processed and eaten in that region of France. Most Burgundy snails come from Turkey, China,
and eastern Europe, and many come from the French province of Savoy, near the Swiss border. The
use of pesticides, the expansion of cultivated vineyards, and amateur snail gatherers keep the snail
population in Burgundy under control.
Snails possess prolific reproductive abilities. The snail, being a hermaphrodite, can change sex as
needed. Dr. Albert Mead, a University of Arizona biologist has estimated that any one snail could, in
theory, give rise to 16,000,000,000,000,000 snails within five years or some 4,500,000 snails for every
person on earth.
Snails are usually purchased canned, and the houses are sold cleaned separately. When preparing snails
fresh from scratch they must be purged of off-flavors or toxic materials from food they might have
ingested. To purge them, place ½ inch of moist cornmeal in the bottom of a container, put in the snails,
and cover with a securely fitting, but ventilated lid or grating so the snails can breathe but not escape.
Allow snails to eat the cornmeal and purge themselves for at least 3 days. The snails can be kept this
way for a long time although the cornmeal should be changed every two days to keep it from molding.
The snails will feed, then crawl up the side to rest.
Then boil the snails for 15 minutes in boiling water seasoned with bay leaf. Drain in a colander and
remove the meat from the shells with a pick or pointed knife. Then cut away the 1/4 inch black stomach
or gall found on the tail end where the snail is attached to the shell. Rinse snail under cold water.
To prepare the shells, boil them for 30 minutes in water with ½ teaspoon baking powder added for each
quart. Drain, rinse thoroughly under cold running water, and dry them.
The French term is escargot , and this term is usually used on menus. Escargots Bourguignonne are
baked in their shells with butter, garlic, shallots, white wine, salt and pepper.
The Italians also enjoy snails. The Italian-Americans of the San Francisco area enjoy the local snails
which they refer to as bobaluchias.
In the French city Cognac, the local snail that feeds on the grape leaves is called the cagouillard and is
the symbol of the city.
Snail eggs have come on the market, but have never become a marketable commodity.
Escargot in French, caracoles in Spanish, Schnecken in German, lumaca in Italian.
Jewish/German Danish Pastry in snail shell shape is called Schnecken in New York.

snake beans
Very long, slender green beans, common in Oriental cuisines.
Also known as long beans.

snake gourd
Vegetable in the same family as the snake eggplant. A narrow, elongated gourd, which grows to as much
as 3 feet and curls at the end.
Also known as snake melon or snake cucumber.
Solanum Melongena Serpetinium.

snake
Snake is eaten in Oriental countries, often skinned alive. The blood and sex organs are considered
delicacies and aphrodisiacs.
In China snakes are a prized treat, especially in winter. It is believed that snake meat heats the body and
protects it against the cold, and that the more venomous the snake the more potent the meat.

804
Hunting for snails have decimated some species and are there concerns about their survival.
In the US, rattlesnake meat is available commercially.

snake plant
Inedible house plant.
Sansevieria trifasciata.

snap beans
Also known as zydecos.

snapdragon
Edible flower.
Antirrhinum majus.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

snapper
Ocean food fish in the family Lutjanidae. The best known is the red snapper. Other snappers of
commercial interest are:
Gray snapper - harvested in the Gulf of Mexico.
Mutton snapper - harvested in the tropical Atlantic ocean.
Yellowtail snapper - harvested in the Florida keys.

Snapper
Name used for snapping turtles. See turtles.

Snapple™
Beverage Brand name for soft drinks in glass bottles.

snaps
Old English word for cookie, the most common use is Ginger Snaps.

snickerdoodles
Old fashioned cookies made with dried fruits and cinnamon.

Snickers™
Brand name for a candy bar consisting of peanut butter, nougat and milk chocolate. A Mars company
product, and the largest selling candy bar in the US.

snipe
Generic name for small European game birds. The tiny birds feed on insects and and are often cooked
with its entrails like woodcock.

snow ball
Ice cream shaped like a ball and rolled in coconut flakes, served with a sauce. It used to be a favorite
banquet dessert.

snow peas
Peas which are eaten with the pod. It is a special strain of peas, but must still be eaten when the pod is
young, not fully ripe and the peas not fully formed. Snow peas are used in many Oriental dishes.
They are not the same strain as the newer sugar snap peas, which is also fully edible.
Also known as sugar peas, Chinese peas and mange tout in French. The latter term, literally translated
"eat all", refers to the fact that the whole vegetable is edible.

Soave
Italian dry white wine produced around the town of the same name in upper Italy. The vines are trained
on picturesque high trellises. The wine is shipped in tall, green bottles.

805
soba
The most popular Japanese noodle type. They are made with buckwheat flour and are available in
various flavors, including green tea, called Cha Soba.
There are soba-ya restaurants in Japan, specializing in soba dishes.

socca
French thin pancake/wafer made with chickpea flour and olive oil. A specialty of Nice.

Societé Culinaire Philanthropique

French chefs association founded in 1865 headquartered in New York City and chapters in other
locations. It is the administrator of the Jules Weber Foundation, The Culinarians’ Home Foundation and
the sponsor of the annual Salon of Culinary Arts. The association pays sick and death benefits and also
a pension.
The president 1999/2000 is Jean Pierre Stoehr.

sockeye salmon
See salmon.

soda
Generic term for a carbonated, non alcoholic beverage. Mostly a Northeast US term. Known as pop in
the West or Mid-West. In the South, the products are usually referred to by a brand name.

soda
Chief ingredient in baking powder. It needs acid to activate.
See baking powder and baking soda.
Baking soda was used to keep vegetables greener during the cooking process, but it destroys quickly
vitamins.

soda bread
See Irish soda bread.

soda clerk
Often called the professor or soda jerk after the jerking motion needed to draft soda, it was popular,
sought after employment.
A good soda clerk could be compared with a good bartender, and in famous soda fountains the clerks
enjoyed considerable income and prestige. Soda clerks normally worked in pairs.

soda cracker
Thin, plain cracker made with white flour, salt and soda. It used to be popular as staple food because it
could be kept a long time.

soda fountain
Restaurant specializing in soft drinks and ice cream. Often the fountain had a counter wit bar stools.
Soda fountains could be found in drugstores, movie theaters, coffee shops and general stores. The
popularity faded after the second world war.
When manufactured carbonated water became available around 1810 and soda fountains arrived around
1830, flavors were added to carbonated water. Around 1858 Gustavus D. Dows started to build ornate
marble soda fountains, and the craze to build elaborate fountains with marble and brass lasted until the
turn of the century.

soda water
See mineral water.

sofrito
Puerto Rican condiment made with onion, green peppers, sweet chili peppers, cilantro, garlic, and diced
ham, cooked into a paste and colored with annatto seeds.

806
The term is also used in Italian cooking. See Italy food.

soft cookies
Soft cookies were the big hit in the 1970's and 1980's. Proctor & Gamble discovered a way of making
them by combining two types of dough, an outside layer which crystalizes and turns crunchy several days
after being baked, and an inside dough that remains soft.

soft drink
Generic term used in America and Australia, but not widely used in Britain, to denote a sweet, non-
alcoholic, often carbonated beverage. When carbonated, it is also referred to as soda pop. In 1977, soft
drinks replaced coffee as America's national beverage. By 1986, US beverage consumption was
dominated by soft drinks with an average of 42 gallons per capita, compared to the #2 coffee with about
25 gallons per capita.
Consumption is highest during the hot summer months. Ironically, though consumed to quench thirst, the
sugar-sweetened sodas can leave you thirstier, a phenomenon which no doubt produces a cycle which
accounts for some of the high consumption.
Although some soft drinks contain no caffeine, and are so labeled, many do contain caffeine.

soft shell clams

Clams with a soft shell. Soft shell clams are the proper clams for steaming, because the flesh is soft
when cooked. They are harvested on both coasts of North America.
Called steamers, steamer clams, Ipswich clams, long clams or piss clams in New England.
Mya arenaria.
See clams.

soft shell crabs

Blue crabs harvested when molting. When crabs molt, the skin is soft, pliable and therefore edible. The
crabs can be eaten whole. These crabs are a spring delicacy, with the season starting in early March and
continuing into the summer. They are best are eaten early in the season when they are most tender.
Later in the season they become leathery.
The crabs are sorted by size and sold live by the dozen in flats.. They come in three basic sizes: jumbos,
prime and, the smallest, hotel. They are also available frozen, but loose much flavor during the freezing
process.
Peelers are crabs in the process of shedding or sloughing. When caught by fishermen, they are put into
water troughs, called floats, to complete the process. It is illegal to harvest soft shell crabs in the
Pacific.
Moleche are the soft shell crabs of Italy's Veneto region.

soft shell crawfish

Crawfish harvested when molting and eaten whole. Since most crayfish are raised in ponds or rice
paddies it is legal to sell them.

Soissons
French large white beans.

soja
See soy bean.

sole
Ocean food fish immensely popular and often not clearly defined. A bottom feeder flatfish, it is marketed
as gray sole, lemon sole, flounder, English sole and petral sole. Since most fish is sold filleted, only
experts can identify the exact specie.
Food service buys fillets of sole by size, and often frozen.
There is also confusion about the term Dover sole because it its used for two different species.
The Pacific Dover sole is an excellent food fish.
The European Dover sole is harvested in the North Sea and considered an expensive delicacy. It is
imported from Holland and France.

807
Classical French cuisine lists many dishes for sole, some of them are still served.

Solera
See sherry.

Soljanka
Russian fish and Sauerkraut soup.

Solomon Gundy
Jamaican pickled red herring.

Soltner, André
Famous French chef and restaurateur, born in Alsace. He came to New York with André Surmain to
open the restaurant Lutèce on 249 East 50th Street. Eventually Surmain returned to France and Andrè
Soltner managed to purchase the restaurant.
Together with his wife Simon, who managed the dining room, Lutèce became the most celebrated
French restaurant in the United States. His attention to quality was legendary but also his concern for his
employees.
André started the practice of spending time in the dining rooms greeting guests, and his kitchen was
located at the entrance so he could personally welcome customers when they came in. He did not sell his
celebrity status to endorse products and open other restaurant ventures because he felt on obligation to
his customers. He was personally in the restaurant every day and during thirty years missed only few
days.

solybubbe
Early Middle English word, the antecedent of the word syllabub or sillabub.

somen
Japanese very fine wheat noodles. Often served chilled.

sommelier
French term for wine steward or wine server. Sommelière is the female term. The word comes from
saumalier, a medieval word for teamster or horse handler. The saumalier was eventually put in charge of
all edibles, inclusive wine.
In the US, the sommelier is basically the wine server, although the person often has a great input on the
wine list.
In fine restaurants in France, the sommelier is also in charge of the wine cellar, in charge of selecting
and buying wine. There is a potential conflict of interest if the same person who buys wine is also in
charge of selling wine. Very few restaurants in the US maintain wine cellars. In many cases there is a
lack of suitable storage space, and the emphasis is on inventory turnover rather than buying wine when
young and keeping it to maturity.
The concept of sommelier has never really caught on in the US, partly because the in depth interest in
wine drinking is not there, partly because the public is confused about tipping the sommelier, and also to
save labor costs.

Somontano
Wine producing region of northeastern Spain, registered as a D.O. in 1985. Dark, limey soil.
Its native grapes include: Moristel, Garnacha, Mazuelo or Carin~ena (which is no longer grown there in
quantity), Macabeo, Viura, and Alcan`o'n. Now Tempranillo and Cabernet are also grown.

Sonoma
Town and county in northern California famous for wine cultivation. The town was founded Franciscan
monks who established missions California which was than Mexico, and brought grapes and viticulture.
Sonoma has become one of the most important wine growing regions, rivaled by Napa further east.
There are many wineries, and the diverse climate allows for experimentation with many grape varieties.
Long established wineries are Korbel, known for sparkling wines, Sebastiani, Buena Vista, Simi, Sonoma
Vineyards, Souverain and Italian Swiss Colony.

808
sooks
Mature female blue crabs, or Sallys, which measure less than the legal requirement for harvesting.

sopa
Spanish/Hispanic term for soup, but often used for a substantial stew.

sopa cana
Spanish specialty of the area around Gredos. A bread and garlic soup made with milk rather than with
broth.

sopa de lima
Mexican specialty of the Yucatan peninsula. Chicken soup, flavored with lime juice, garnished with
shredded tortillas and pumpkin seed sauce.

sopaipillas
Mexican dessert made of fried baking powder dough sprinkled with cinnamon sugar and served with
honey.

sopes
Mexican thick tortillas, topped with refried beans, cheese and a piquant sauce.

soppressata
Italian cold cut.

sops
Old word for milk soaked bread, it gives its name to the soupsop fruit which has a pulpy white texture.

sorbet
French term for for fruit ice, also called Italian ice or water ice. It is made with fruit juices only. In the
US, sherbet is made with milk and fruit flavors.

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sorbic acid
Preservative used in cheese, syrups and dried fruits to inhibit mold growth. It was made originally from
the berries of the mountain ash tree.

sorghum
Drought resistant plant, a type of millet with tiny nutritious seeds, widely grown for animal fodder in the
Midwest. It was propagated by the USDA as a solution to periodic droughts.
Sorghum is widely cultivated in Africa and Asia.
Sorghum molasses is produced from the crushed stalks.
Also known as Kaffir corn, Egyptian rice corn, Guinea corn and African corn.
Sorghum vulgare.

sorghum syrup
Dark golden syrup made from sorghum cane. The cane is crushed and the juice cooked, skimmed and
evaporated to produce the syrup.
Sorghum syrup is used in place of molasses in the American South. Though it tastes a little like light
molasses, sorghum's high sugar content distinguishes it from molasses, which is the byproduct of sugar
refining.

sorrel
Edible wild and cultivated vegetable with spade-like leaves and sour flavor. It has a delicate texture and
a refreshing, slightly lemony, almost minty taste.
Sorrel is a member of the buckwheat family, which includes rhubarb. Of European origin, it is high in
oxalic acid, and should not be consumed in large quantities. Sorrel is most often used as salad
ingredient, or boiled and pureed, and then used to flavor sauces and soups.
The best known soup is the French Germiny or Potage Santé. It is made with chicken stock, thickened
with egg yolks and heavy cream, and flavored with boiled sorrel leaves. Sorrel is used in connection with
shad, because the acid is supposed to dissolve the bones. Shchav is a popular Russian summer soup.
Also known as sour grass, docks or French sorrel.
Oseille in French. Sauerampfer in German, cavallo sauro in Italian.
Wild sorrel rumex acetosa.
French cultivated sorrel rumex scutatus.

sorrel punch
Jamaican sweet beverage made with sorrel buds and gingerroot, steeped in rum.

SOS/Share Our Strength

Group of chefs and food professionals dedicated to relieving hunger in America. The hold fund raising
events and receive commercial support.

Soubise, Charles de Rohan, Duke 1715 to 1787

Prince de Soubise under Louis V, was not especially successful on the battlefield, but off the battlefield
was an talented and innovative cook. His invention, Purée Soubise, bears his name.

soubise
French white onion sauce or onion puree, used as component in a number of dishes.

soufflé (souffle)
Culinary term for a fluffy dish. Soufflé could be sweet or made with cheese or with the puree of cooked
ingredients such as meats, shellfish or vegetables. More often, however, souffles are considered hot
desserts. They are baked in a straight edge china dish, and must be served immediately because they
will deflate quickly when leaving the oven.
There are two basic hot sofflé dessert recipes. One is based on a boiled paste, to which egg yolks,
flavors such as liquors or chocolate, or the puree are added. This basic mix can be made ahead of time.
When needed, beaten egg whites are folded into the base and the souffle is baked. For cosmetic reason,
a baked souffle should rise above the rim of the dish. Souffles are always served with a matching
sauce.

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The other type of hot soufflé is based on beaten egg whites and sugar, into which a fruit puree is folded.
Again, the mixture is baked.
Non sweet souffles are made with a base of a thick cream sauce or puff paste, blended with the cooked
ingredient, egg yolks and whipped egg whites. The are served as hot appetizers.
Frozen soufflés are basically ice cream concoction, frozen in soufflé dishes. The mixture should over
the rim of the dish and the top sprinkled with cacao to mimic the look of a baked soufflé.

soul food
Food associated with the African-American population. It is based on inexpensive ingredients easily
available in the South, such as pork meat by products, sweet potatoes, mustard and collard greens,
beans and other products. Dishes include chitterlings, black eyed peas, hominy grits and ham shanks.
Soul food has become an expression of pride in the cultural heritage of African Americans.

Soulé, Henri
French restaurateur, 1903 to 1964. Henri Soulé came to New York City as General Manager of the
French Pavilon Restaurant for the World’s Fair 1939. His career path had taken him before to the best
restaurants in Paris and London, and he was an accomplished Mâitre d’ hôtel.
When the Second World War broke out, the restaurant was closed and Soulé returned to France to join
the army. In 1940, the French government decided to open the French Pavilon Restaurant once more,
and Soulé was sent back to New York. After the fall of France, Soulé decided to stay in New York and
opened the French Pavilon restaurant at 5 East 55th Street in Manhattan.
Soulé became great influence on the New York French restaurant scene, and for many years the Pavilon
was considered the best French restaurant in the USA. The restaurant moved to Park Avenue and 57th
street, and the former location became the Côte Basque, also under his management.
Soulé employed a number of famous chefs, Pierre Franey being one of them.

soup
One of the oldest and most varsatile dish. Since the invention of the cooking vessel food was boiled
together to became a sort of soup or stew. The name is derived for the Latin suppa.
Soups can be hot and cold, thick or clear. The basic ingredients can be any kind of meat, fish, fowl,
shellfish, vegetables, grains, seeds, fruits and bread.
Clear soups are made by boiling an ingredient which will transfer flavor to the liquid, such as bones,
meats, vegetables, fish and others. The basic liquid is called stock in English, and when further
seasoned and when sufficient flavorful becomes a clear soup. The soup is normally garnished, or served
with vegetables, meats or some other garnish.
Consomme is the French term for a clarified stock. The stock is clarified with albumin such as egg
whites, ground meat, fish or other suitable ingredient. The proper French spelling is consommé. It can
be served hot or cold.
Thick soups are thickened with ingredients which will, when boiled, thicken the soups. One is roux, a
blend of fat and flour cooked over low heat to develop taste. Thick soups are also thickened by their
basic ingredients, such as starchy vegetables or legumes. These soups are often referred to as puree on
menus.
The word potage is of French origin and at first referred to anything cooked in a pot. Today, the term
refers to soup. In France, it refers to a smooth soup in particular. Chowders and bisque are old words
referring to thick soups.
Liaison is a mixture of cream and egg yolks added to a soup to thicken it.
Cold fruit soups are made with fresh or preserved fruits blended with dairy products, or pureed and
chilled. They are eaten as an appetizer in some countries, such as Hungary and Scandinavia.
The largest selling canned soup in America is Campbell's Chicken Noodle, introduced in 1933.

souper
French-Canadian term for the evening meal. The English term is supper.

811
sour balls
Hard candy, formed into small balls, and having a slightly sour taste. Known as acid drops to the British

sour cream
See cream.

sour orange
Seville orange.

sourdough
Natural leavening used to make bread. It is combination of flour, small amount of sugar and water
exposed to the air in a warm place. It will pick up wild yeasts and gradually ferment or "sour". The
resulting mixture, or "starter", is then used to leaven a batch of bread. Some of the batch is saved and
used as starter for the next batch. Starter should be kept refrigerated under sterile conditions, so it
doesn't pick up other organisms or flavors.
Sour dough is the oldest method of making yeast leaved bread. Yeast will multiply rapidly when there is
moisture, food and warm temperature. It is therefore difficult to make yeast bread in tropical countries.
The famous San Francisco sourdough starter began during the gold rush days.

sour mash
Fermented grain mash used in the fabrications of some whiskies consisting of new mash blended with
mash from the preceding run. It is used for Bourbon whisky.

sour sop
Tropical fruit native to the Americas. A large fruit with fleshy spines on the thick, soft, pale-green inedible
skin. It turns brown when ripe. It is heart-shaped, giving it the alternative name bullock's heart. Because
of its pulpy white texture, it is named for "sops", and old word for milk soaked bread. It has a creamy, but
biting taste. Inside is creamy white flesh and large black seeds. It has a sharper flavor than the
cherimoya, but is still very sweet.
Also known as bullock's heart, corossol, guanabana, or prickly custard.
Annona musicata.

sous chef
French term for the second chef in command in large kitchens. The term is often misused in the
industry.

Sous vide
French term for under vacuum. Food cooked in a hermetically sealed plastic bag either with steam or in
a water bath at gentle temperatures.
The system was developed by George Pralus in Lyon, France to reduce shrinkage of fatty meat such as
foie gras, and to avoid drying out inevitable during the normal roasting and braising process. It can be
kept under refrigeration for up to three weeks till it is ready to be heated and served. The results are
fresher and tastier food than food that had been frozen or sterilized. It is widely practiced in Europe and
was used experimentally in the 1970's by hotel chains in the US.
One of the forerunners in producing sous vide items in the US was Gèrard Haute Cuisine in Fairfax,
Vermont which used sous vide products in its own restaurants as well as selling them to other outlets.
The fashionable department store Bloomingdale’s in Manhattan carried his products. Gèrard Haute
Cuisine brought the sous vide concept to the US because it allowed them to offer a varied menu quickly
and economically, especially in light of the irregular business of a small town fine restaurant.
Other companies experimenting with sous vide are Culinary Brands in Sausalito, California, and Culinary
Resources in New York City. They maintain rigid sanitation and refrigeration standards. The packaging
material is Cryovac, made by W. R. Grace & Company. Marriott hotels and restaurant experimented
with custom packed sous vide vegetables for banquet service.
Since the food is in a hermetically sealed bag and cooked very gently there is the chance that botulism,
a fatal toxin develops. In order to meet the Federal Hazard Analysis Critical Control Points program
expensive monitoring equipment is necessary.

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Boil in the bag food has been around for many years. The difference is that sous vide food is not
sterilized and therefore tastes better but has inherent dangers.

Sousao
Portuguese red wine grape variety used in Port wine in California and South Africa more than in its
native Portugal.

souse
Gelatinous pork product with pickles and red sweet peppers.

sousing
Term for marinating fish, often cooked in the marinade. Best known is soused herring.

Southdown lamb
English breed and also term for lamb raised on salt meadows in the south of England.
See Pré salé.

South Africa food

The population is a blend of many different ethnic groups including Malaysian, Indian, English, native
African and the original Dutch settlers, called Boers. Each group retains much of its cooking and eating
habits.
Rock lobster tails are harvested in the cold South Atlantic and are a large export commodity.

South Africa wines

Vinifera grapes have been cultivated in South Africa for many generations, and the Groot Constantino
vineyard was established in 1684. By the 19th century South African wines were well known in Europe,
the chief customer being England.
The vineyards are located generally in the western part of the Cape Province. The area is blessed with
sunshine and it is at times difficult to produce delicate white wine. By 1999 had a large inventory of
unsellable white wines and the country is undergoing a major re-planting of vineyards with red grape
varieties such as Merlot. South Africa makes excellent fortified wine such as port, sherry and others.

South Carolina Society for the Promotion of Agriculture

Network which collects and distributes seeds, with the aim of improving the quality of crops in terms of
nutrition, appearance, and taste.

South Texas Antelope

Nilgai antelope, native of India, was introduced to South Texas about 50 years ago. The animal was
allowed to roam free on the Kings Ranch. It is marketed as Broken Arrow Ranch Venison to the
hospitality industry.

Southern Exposure Seed Exchange

Seed company specializing in heirloom seeds at P.O. Box 158, North Garden, Virginia 22959.

Southern oyster pie

Combination of oysters, butter and Saltine crackers.

Southern Comfort™
Bourbon-based liqueur, flavored with peaches and oranges. "Grand old drink of the South".

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Southernwood
Perennial herb native to Southern Europe. The leaves are used for as flavoring in alcoholic beverages
and as aphrodisiac. Branches of southernwood were strewn in bedrooms. The strong smelling leaves
are an insect repellant.
Also known as lad’s love, Maiden’s ruin, old man, Southern wormwood.
Garderobe in French.
Artemisia abrotanum.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Southern U.S. food

Typical ingredients are pork, country ham, collard greens, cornmeal, corn pones, peanuts, sorghum,
sweet potatoes, and turnip greens.
Smothered dishes - In Louisiana, the term probably grew out of the Cajun use of the French word
étouffée, which literally means smothered, and it refers to dishes made with a cooked roux as are
étouffées. In southeast, they are braised dishes cooked in gravy, usually with sliced onions.
Black-eyed peas - are popularly eaten, and are considered a good luck dish for the
New Year.
Beaten biscuits - backing powder biscuits in which the stiff dough is beaten.
Biscuits - famous, made with soft wheat flour
Brunswick stew - meat stew with different meats
Chitterlings - baked pork intestines
General Robert E. Lee cake - has a lemon-flavored filling and frosting.
Grits - corn meal mush
Hopping John - black eyed peas and rice mixture
Hush puppies -corn meal fritters
Jenny Benedict - a rum cake
Lady Baltimore cake - filled with pecans, figs and raisins. First made in the 1800's. Named for the
southern woman who was married to Lord Baltimore.
Lane cake - Flavored with bourbon or brandy and filled with fruit and nuts
Red eye gravy - ham dripping gravy favored with coffee
Red rice - rice baked with tomato paste
Sam Houston - White cake with chocolate-flavored filling and topping
Southern fried chicken - flour dipped chicken served with white pan gravy
Spoon bread - soft baked corn mush. See there.
See also soul food.

soutirage
French term for drawing wine from one container into an other, the same as racking.

souvlakia
Greek skewered, broiled lamb chunks or ground lamb patties. Often served wrapped in pita bread.

sovereign
Champagne bottle size containing 34 bottles or 26 Liter. It is seldom available and requires a cradle to
use it.

spokewheels
Yellow, egg-shaped fruit with a large single seed.
Spondias cytheria

sowens
English/Irish/Scottish oat porridge served with milk. It was considered once a Halloween dish.

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soy bean
Annual plant cultivated in China since about 3000 years. Called the cow of China since the plant
produces sprouts, milk, sauces, flour and cooking oil.
The first soybeans in the US were planted in 1766 in Thunderbolt, Georgia by a former British sailor who
was imprisoned in China and observed the cultivation of the plants. Benjamin Franklin was familiar with
soybeans. Botanists William Morse and P. Howard Dorsett collected over 4000 plant specimens in China
and Japan in the 1930's. Henry Ford experimented with Soybeans to produce oil and plastic like
material. Soybeans are a major export of the US.
Soybeans are higher in protein than meat and milk, and also contain about 16% oil.
Most soybeans are used in the food industry for oil and as food additive. Soybeans are also used in
industrial production of paint, adhesives and many other products.
The Food and Drug Administration is allowing makers of soy products to claim on their labels that 6.25
grams of soy protein in each serving can reduce the risk of coronary heart disease as part of a healthy
diet low in saturated fats. Soy is rich in isoflavones, which can act like hormones in the body. Soy has a
cholesterol reducing effect.
TYPICAL SOY PRODUCTS ARE:
Edamame - bright green whole soybeans, available frozen shelled or in their pods. Also known as sweet
bean. Edamame are served as snacks in Japanese restaurants.
Miso - resembles peanut butter, and is available in colors ranging from dark brown and salty to wine
colored sweet and mellow.
Soy cheese - cheese substitute available as different types. It can be used in casseroles, Mexican foods
and on sandwiches. Soy cheese without added casein will not melt well.
Soy flour - gluten free flour used as baking ingredient.
Soy meats - is used as meat substitute and as filler in many manufactured products.
Soymilk - can be substituted for dairy milk in soups, sauces, over cereals and in smooth drinks.
Soy sauce - see there.
Soy sprouts - sprouts with the large seeds still attached with high protein, vitamin and oil content.
Tempeh - fermented firm paste, often blended with cereal and can be grilled.
Tofu - available in soft, firm and extra firm textures. Also known as bean curd. Silken or soft tofu can be
pureed and is used in salad dressings and desserts. Firm tofu can be stir-fried.
TVP - granules made from compressed soy flour used as meat extender, it can be used in meat sauce.

soy flour
The flour has no gluten and cannot be used as main component in bread, but is added to many products
to increase the protein content.

soy oil
Partly hydrogenated oil with mild flavor used in Oriental cooking. Soy oil sold in health food stores is
cold pressed.

soy protein
Processed soy beans to be used as extender in meat products. When it is used, it must be mentioned
on the label.

soy sauce
Oriental condiment sauce, made by allowing a mixture of pressure cooked and mashed soy beans,
mixed with equal amount of roasted wheat kernels and a "starter" yeast to ferment. The mixture is
fermented with the aspergillus culture, mixed with brine and aged up to two years. Aging takes place in
glass tanks, but cedar vats were used in the past. The sauce is filtered and pasteurized.
Chinese Buddhist monks discovered fermented grain mash (shih) as flavoring agent. The sauce was
introduced to Japan by Zen Buddhist monks because they were vegetarians.
THERE ARE THREE MAJOR TYPES:
Japanese sauce - natural brewed and available dark and light. Japanese varieties are usually lighter than
their Chinese counterparts. Naturally brewed soy sauce is called shoyu in Japan.
Chinese sauce - basically heavier in flavor than Japanese sauce.
Non-brewed sauce - made by using chemicals and flavoring agents.
All contain sodium, although "lite" or "low-salt" versions contain 40% to 50% less.

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Soyer, Alexis, 1809 - 1858
Famous English chef concerned with feeding the poor. He organized soup kitchens and developed
inexpensive nutritious recipes.

Spa
Town in the Belgian Ardennes, with mineral wells used for medicinal and recreational purposes since
Roman times. The waters provide beneficial for bathing and drinking. The bottled water from Spa is
lightly sparkling and very refreshing
The term Spa been added to the English vocabulary to describe recreational places with mineral wells.
In German, the name is Kur Ort. During the 19th century and the first part of the
20th century it was socially expected to spend some weeks every year at a Kur Ort.

spa cuisine
Diet cuisine, popularized at the Golden Door spa in Escondido, California. Characterized by attention to
low calorie but attractively presented food made with the best, freshest ingredients.
The name was also used by the Four Seasons Restaurant in New York City, who claim that they coined
the name

Spade fish
Ocean food fish. Also known as Angle fish or porgy.
Chaetodipterus faber.

spaghetti
The most popular pasta variety in the US. The name means string, because the pasta is shape into long
strands.

spaghetti alla chitarra

Italian pasta, a flat-sided spaghetti, made by cutting the sheets of dough on a tightly strung wooden
frame, with narrowly spaced wires, like those on a guitar.
Literally translated spaghetti guitar-style.

spaghetti squash
Winter squash, the flesh is stringy and can be scraped out, resembling spaghetti. Good baked, removed
from the shell, and tossed with butter, cream, cheese, and salt and pepper.

Spaghetti Caruso
Spaghetti served with chicken liver. It used to be a popular restaurant dish. See Caruso.

Spam™
Brand name for a canned luncheon meat made by the Hormel company, the only canned luncheon meat
with national distribution. A bologna sausage like mixture of ham, salt, and preservatives. The name is a
contraction of spiced ham.

Spain food
The Iberian peninsular has a colorful history and cooking styles were shaped by the invaders and by the
Spaniards themselves who invaded and conquered Mexico and large parts of South America and
brought back to Europe corn, potatoes, chili, chocolate, tomatoes and many other products.
The Arab conquerors brought to Spain and thereby to Europe the secrets of distillation, the use of saffron
and many uses for almonds.
Spain has produced a number of internationally known dishes and food products. It is the world’s leading
producer of olive oil, see there and saffron, see there. Thanks to Spain paprika became a common
spice, and chili an indispensable ingredient in hot climate cooking around the world.
Lesser known outside Spain are hams marketed as Ibérico ham, or Serrano ham.
Comida is the main meal, often served mid afternoon. La cena is the evening meal and it is served late.
In the southern Spain restaurants get busy at 10 PM.

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Three Spanish dishes are immediately internationally recognized.
Gazpacho, see there, is soup served cold based in pureed vegetables.
Paella, see there, is a rice dish with seafood and meat, cooked in a flat Paella pan. Tapas, see there, are
snacks eaten in bars and restaurants. Tapas have become a sort of fad in trendy bars.
Eggs are important to Spanish cooking and many meals feature some sort of egg dish or ingredient. In
the wine country, egg yolks are an important ingredient in many dishes as the whites are used for
clarifying the wines.
Spain has an extensive fishing industry in both the Mediterranean and the Atlantic ocean. Popular
seafood is baby eel, eel, cod, flounder, hake, octopus, sardines, shrimp., squid, trout, tuna.
The important meats are pork, sheep, goats, veal and to a lesser degree beef. Chicken and other poultry
are popular, and so are rabbits. Domesticated pigs are occasionally deliberately allowed to cross breed
with wild boar and the resulting in delicious meat.
There is extensive hunting for game, including boar and game birds.
One dish encountered throughout Spain under different names and with varying ingredients is the
cocido. Basically a soup or stew, it is slowly simmered and always contains meats, sausages, vegetables
and legumes.
SPANISH CHEESES:
Burgos - pungent cheese from Old Castile
Idázabal - sheep’s milk cheese from the Basque country
Manchego is the best known Spanish cheese exported. Other cheeses are
Queso de cabrales - blue cheese made with a blend of goat’s, cow’s and sheep’s milk.
SPANISH HAMS:
Ibérico - from the Iberian pig which is allowed to roam free. Also known as acorn ham or jamón de
bellota, because of the acorns eaten by the herds that roam oak groves. Strong sweetish flavor. Moist
with fat. Cured for at least two years, and very expensive.
Serrano - named for the Spanish sierras where it was first cured, it is now made throughout Spain. Made
from farm-raised pigs of northern European breeds such as the British white. Cured for at least one year.
Less moist or fatty than jamón de bellota.
Jamón de jabugo - ham from the province of Huelva. Deep-red in color.
Spain has distinct provinces, separated by geography and for centuries isolated by politics. These
provinces developed distinct languages and cooking styles.
REGIONAL SPECIALTIES:
Andalusia
The region was cultivated by the Romans who planted olive groves that are now a major economic
factor. The cuisine has also been influenced by the Moors who brought their spices from northern Africa.
Sevilla is the most famous city, and the world famous sherry wine is produced in Jerez de la Frontera.
See there.
ajo blanco con uvas - gazpacho with garlic and almonds garnished with grapes
almejas - clams and mussels
boquerones - white anchovies.
chanquetes - tiny, sticks of fried fish.
coquinas - tiny, clams in garlic sauce.
cordornices - grilled marinated quail.
gazpacho - cold vegetable soup.
huevos a la flamenca - shirred eggs baked with vegetables
pato a la sevillana - duck with olives.
pescado frito - fried fish
pincho morundo - small meat kebabs
puntillitas - tiny whole squid.
riñones al Jerez - kidneys in a sauce flavored with Sherry.
snails, prawns, and tiny fried fish, squid stewed in tomato sauce
Catalonia
Barcelona noted for its great cooking is the capital of this region and the official language is Catalan
beside Spanish. The region encompasses the Costa Brava. Its cuisine originated with the Romans and
incorporates Spanish, French, Mediterranean influences. Common ingredients are olive oil. A foremost
chef of modern Catalan cuisine was Joseph Mercader.
arros xat and arros de peix - rice and fish dishes

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arroz negro - rice with squid ink
botifarra - blood sausage
cap I pot - veal salad
escalabada and sanfaina - vegetable stews
exqueixada de bacalao - salt cod salad
habas a la Catalana - fava beans with sausages
langostinos - spiny lobsters
merluza - hake
pa amb tomaquet - oil and tomato soaked bread
romescu - almond hot seasoning sauce
rovellons - wild mushrooms
sardinas - sardines
xanfaina - stir fried vegetables
zarzuela and suquet de peix - seafood stews
Extremadura
calamares en su tinta - squid
chorico - fatty pork sausage
olla podrida - soup stew with many ingredients
Galicia
The northwestern region of Spain along the Atlantic coast, it is famous for its fine seafood.
caldo Gallego - white bean and Swiss chard soup
empanadas - turnovers filled with meat.
fabada Asturiana - bean soup
papas - potatoes
Levante
Region on the east coast of the Mediterranean famous for cultivation of peppers, vegetables and rice.
ali-oli - garlic oil dip
cigales - scampi. See there.
naranjas - oranges. See Valencia oranges.
paella - rice casserole. See paella.
sofrito - onion, garlic, ham and tomato hash
sopa al cuarto hora - shrimp soup with rice
New Castile/Madrid
Capital of Spain and the center of the country.
callos a la Madrileña - tripe and tomato stew
cocido Madrileño - stew with beef, chicken, ham bone, vegetables and chick peas pisto manchego -
tomato, pepper and squash stew
sopa de ajo - garlic bread soup with poached egg
Old Castile and León
chochinillo asado - suckling pig especially in Segovia and Arévalo.
cordero - lamb, especially baby lamb
Desserts are often sweet and many are of Arabic origin, the recipes lovingly saved by nunns. Many
recipes call for imported spices and liberal use of honey and almonds.
DESSERTS INCLUDE:
alfajores - almond and honey confections.
carne de membrillo - quince paste
churros - fritters
flan - custard
leche frita- fried custard
natillas - egg custard
polvorones - flaky, powdered sugar cookies, flavored with anise.
tarta de Santiago - almond cake marked with the cross of Santiago (St. James).

Spain beverages
The country is a huge wine producer and is famous for sherry, see there. The best internationally known
wine regions are Rioja, see there, famous for red wines and Penedes, well known for white wines and for

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sparkling wines, called cava. See there. The most expensive wine is Vega Sicilia made in the center of
Spain close to the Portugese border. See there.
Spanish wines had the reputation of being drinkable, enjoyable wines without much class and distinction.
This has changed and strict wine laws have been established. Wines are governed by Denominaciones
de Origen.
SPANISH WINE TERMS:
añada (anada) - vintage or age. It often refers to the new, unaged wines
añejo (anejo) - term for aged
blanco - white
clairete - red wine, especially a light-bodied red wine.
cosecha - vintage year.
crianza - literally translated, with aging, it refers to a wine which doesn't leave the bodega until the third
calendar year after the vintage, and 12 months of that time the wine must be aged in oak casks.
D.E. - Specific Denomination.
D.O. - Denomination of Origin, equivalent to the French D.O.C. See there.
gran reserva - wine which doesn't leave the bodega until the sixth calendar year after the vintage, and 24
months of that time the wine must be aged in oak casks
porrón - long necked glass wine jar.
reserva - wine which doesn't leave the bodega until the fourth calendar year after the vintage, and 12
months of that time the wine must be aged in oak casks.
rosado - wine made from red grapes or a mixture of red and white, fermented without skin contact. It
differs from clarete which is made with skin contact.
tinto - red wine, especially a full-bodied wine.
vino - wine
vino rancio - an old style of wine made by ageing white wine in the open air in large, partially stoppered
jugs. The effect is a sherry-like wine.
Xtacoli - white wine from the Basque region.
See also Albariño, albariza, Pesquera, Torres, Vega Sicilia, Màlaga, Tarragona, Malvasia de Sitges,
Ribera del Duero.
Grape varieties and specific wines are listed under their names.
Spain is a large and famous producer of brandies. Spanish brandies are customarily colored and
flavored with reduced grape must, which make them slightly sweet. In France, brandies are normally
colored with caramel sugar.
Sangira is a refreshing wine drink. See there.

Spanferkel
German name for suckling pig, normally served roasted.

spanakopitta
Greek flaky vegetarian turnover filled with spinach and feta cheese.

Spanish artichoke
See cardoon.

Spanish Bayonet
Plant in the yucca family with edible fruits raising from a center stalk.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Spanish crabs
Nécora - a type of crab found in northwestern Spain.
Santiaguiño - a tiny crab found in northwestern Spain, named for the red cross on its head

Spanish lime
Florida fruit, not related to lime at all, though it has a similar flavor. The fruit resembles lychee nuts. It
has a brown, tough skin. The fruit is eaten by sucking the milky flesh from the seeds.
Also known as mamoncillo.

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Melicocca bijuga.

Spanish Mackerel
See mackerel.

Spanish okra
Leafy plant related to okra and the hibiscus. The leaves are eaten primarily in Egypt and the Middle
East. Like okra, they have the effect of thickening the liquid in which they are cooked.
Available in ethnic stores dry, canned or fresh.
Meloukhia Corchorus olitorius.

Spanish omelette
Flat omelette made with onions and diced potatoes, often flavored with garlic.

Spanish salsify
See viper’s grass.

spare ribs
Usually pork ribs, and most likely baked with barbecue sauce.
TYPES ARE:
Pork spareribs with 11 ribs and cartilage- Meat Buyers Guide # 416.
St. Louis spareribs are split lengthwise and most cartilage is removed - Meat Buyers
Guide# 416 A.
Back ribs are cut from the loin and should have at least 8 ribs- Meat Buyers Guide # 422.
Country style ribs are the whole loin ribs - Meat Buyers Guide # 423.

sparkling wines
Generic term for effervescence wines. Wines made in made in Champagne, France are usually called
Champagne, in Germany Sekt, in Spain Cava and in Italy Spumante.

sparkling Burgundy
Sparkling wine, mostly red and of acceptable quality. It is often labeled Crémant de Bourgogne.
The same wine is also made in California and in New York State.

spats
Young oysters up to the age of one year.

Spätburgunder
German term for pinot noir grapes variety.

Spätlese
German wine term meaning late picking. Since the grapes are allowed longer time on the vines, the
resulting wine is normally sweeter. See late harvest.

Spätzle/Spaetzle
German/Swiss term for small dumplings made with a soft flour and egg dough, either scraped from a
board or pressed through a sieve into boiling water. A Swabian specialty is Leber Spätzle.
Also known as Spätzl.

speakeasy
Illegal drinking clubs, created during Prohibition, when consumption of alcoholic beverages was
forbidden in the US. You had to knock and say the secret code word to be admitted.
Some famous restaurants started as speakeasies.

820
spearmint
Popular flavoring for chewing gum, the major producer of this gum is The Wrigley Company. Dentyne
also has a spearmint version.

Specialty Game Birds

Company located in Ferndale, in the Catskill region of New York state, producer of foie gras. See there.

Speck
German term for bacon or salted cured fatback.

speculaas
Belgian/ Dutch/North German spicy almond cinnamon cookies. These crunchy molded cookies are
traditional at Christmas time when they are molded in the shape of St. Nicholas on his donkey. The
Dutch version is topped with almonds.

speed-well
Bar term for an easily accessible shelf which holds the most popular spirits.

speedwell
Plant which was used to make herb tea which is credited with medicinal value as a stimulus to the brain.
Once known as thé de l'Europe, or the tea of Europe, because of its universal popularity and use. In the
US, the plant is considered mostly a garden pest.
Veronica officinalis.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

spelt
Type of wheat cultivated in Europe. It is considered healthier than other wheat. The kernels, harvested
while still green are sold as dietary supplement.
Grünkern in German. Also known as farro.
Triticum spelta.

Spenwood
English ewe's milk cheese from Berkshire.

spice
Vegetable substances, such as fruits, berries, leaves, barks and nut used for seasoning and preserving
food. Most grow wild or are cultivated in tropical climates, and are connected with a turbulent history of
wars, religion, intrigue, betrayals, adulteration and cruelty to bring them to the market.
The search for spices by Western countries brought alien nations and cultures into contact the first time.
Spices are essential to tropical climate cuisines, and in old Europe were especially prized for masking
averaged and offensively gamey raw ingredients. It was to find a sea route to India to obtain spices that
Christopher Columbus first set out on his explorations.
The supply of clove, nutmeg and and pepper were causes for religious wars and explorations. The
Moorish forces that conquered Spain controlled the land on both sides of the entrance to the
Mediterranean and so controlled the spice trade to Europe. After the Catholic forces of Europe managed
to expel the Moors from Spain and the two leading seafaring nations at the time, Spain and Portugal
started to explore the oceans. Portugal was able to establish a foothold in India and discovered for
Europe the Moluccas spice islands. Eventually the Dutch wrestled control over present day Indonesia
from the Portuguese and controlled to trade of nutmeg, cinnamon and cloves.
Spices are listed under their names.

821
spice bush
Shrub native to temperate North America. The twigs and leaves were used for tea considered a
stimulant.
Also known as Benjamin bush or Wild Allspice.
Benzoin aestivale.

spice bread
Cookies flavored with honey, cinnamon, tumeric, nutmeg, gloves and other spices. They were popular in
Europe, because it could be kept a long time before getting stale. Some cities, such as Nürnberg and
Lübeck in Germany were famous for their cookies. They are popular during Christmas.
Lebkuchen in German, pain d'e'pice in French

Spice Islands
Island group in Indonesia, also known as Moluccas. So named because of their predominance in the
clove trade.

spiced beef
Irish pot roast popular at Christmas. The beef is rubbed with spices and marinated in Guinness beer. It is
usually served cold.

spider
Heavy cast iron three legged skillet with a lid. The major cooking utensil of Americans in pioneer times.
Also known as a Dutch oven, though a Dutch oven is now a plain large, lidded cooking pot

spider bread
Fried bread dough, also known as Baptist cake, dough ball, fried bread, huffle-duffle, and morning glory.

spiedie
Hot sandwich of marinated chunks of meat, charcoal-grilled, served on a wooden skewer on Italian
bread. The meat can be beef, lamb, venison, pork, or chicken. The marinade is generally olive oil based,
with red-wine vinegar, garlic, and seasonings.
Its invention is credited to Italian immigrant Augustino Iacovelli, who came to Binghamton, New York in
1929. He was not a professional cook and made the sandwich on his own backyard grill. His son Guido
now owns a chain of Spiedie restaurants which are located from Rochester, New York to King of Prussia,
Pennsylvania. Guido says that originally the grilling "stick was picked green, peeled, then dried. The
flavor of the stick permeated the meat, so you had a combination of the flavor of the stick with the meat
and charcoal.
In restaurants, spiedies are sold by the stick, along with thin slices of Italian or French bread to wrap
around it and pull it off the skewer. Beer is the most common accompaniment.
There is a three-day spiedie festival the first week in August, including a spiedie cook-off

spiedini alla Romana

Thick slices of bread, layered with mozzarella cheese and anchovy paste, coated with egg batter and
baked

Spiegeleier
German term for fried eggs.

spilanthes
Medicinal herb from South America. The leaves can be used in salads, but will cause numbing of the
tongue and should be used sparingly. The are used to numb toothache.
Spilanthes.

822
spinach
Leaf vegetable, also used as salad green. The dark green leaves may be deeply grooved and crinkly or
flat. Strong texture and flavor. Very nutritious, though it contains a lot of oxalic acid. For this reason
children generally do not like spinach and are coaxed to eat spinach by referring to the cartoon Popeye
who received his strength by eating spinach.
There are basic two varieties: Curly and flat leaf.
A close relative is Swiss chard.
Epinards in French. Spinat in German, spinaci in Italian, espinaca in Spanish.
Spinacia oleracea.
See also orach.

spinach beet
Beet grown as leaf vegetable, a spinach-like relative of Swiss chard.
Also known as beet green, spinach green.
Beta vulgaris.

spiny bitter gourd

A round variety of bitter gourd whose warts are somewhat pointed.
Momordica cochiniensis.

spiny lobster
See langouste.

spirits, potable
Alcohol obtained by distillation of a fermented mash made with grains, fruits such as grape juice and
starchy tubers. In all spirits the proportion of ethyl alcohol varies, and the flavors are impacted by the
flavors of the mash and many other factors. See distillation and specific brandies under their name.

Spitzkäse
German cheese flavored with caraway seeds.

split
Bottle size often used for Champagne or sparkling wines, equal to ¼ of a regular bottle, or about 6oz.

sponge
Bread making term which refers to yeast blended with a small amount of sugar, flour and water, and left
on a warm place to ferment. The sponge is then added to the other ingredients to start the fermentation.
Also called starter.

sponge cake
Cake made with beaten egg yolks, sugar, flour and beaten egg whites. One of the basic cake
preparations.

spoon warmer
Silver holder with a hot water compartment, used to keep spoons warm on a buffet table. Useful in olden
times when homes could be quite cold without modern central heating.

spoon bread
Southern US specialty, especially popular in Virginia. Ingredients include white or yellow cornmeal
(though the white may be more traditional), boiling water to scald the meal, eggs, milk, melted butter,
salt, usually baking powder, sometimes sugar. The mixture is baked in lightly greased pans, or stove-top
in a skillet. The consistency should be soft, but not runny, and perhaps firm enough to pick up with the
fingers
Often thought to be named for its custard-like texture, so that it's best eaten with a spoon, but the name
may actually derive from the Indian word for porridge, suppawn or suppone. Also known as batter bread
or egg bread. White settlers in the 19th century, however, were probably the first to make spoon bread.
Also known as batterbread.

823
spot
Small ocean food fish harvested in the South Atlantic.
Also known as pinfish and Jimmy.
See also Lafayette.
Diplodus holbrooki.

Spotted Dick
Irish/English suet pudding made with sultanas mixed into the dough. The pudding is steamed and served
with a warm dessert sauce.

sprats
Ocean food fish, related to herring. The fish is oily, rather small and are often smoked or canned like
sardines. The fish is plentiful in the Baltic Sea and popular in Sweden and Poland. It can be cooked un-
gutted.
Also known as Briesling.
Clupea sprattus.

Spring lamb
Lamb slaughtered the same year it is born. The official slaughtering season for the U. S. designated
Genuine Spring Lamb actually extends from March 1st through early October.
Spring lamb can be up to 10 months old. Baby lamb is about 8 weeks old although the term is
sometimes used to denote somewhat older animals, up to 3 months old.

spring onions
See scallions.

spring rolls
Asian dish consisting of a vegetable filled wonton skin roll and deep fried. Also called egg rolls.

Springerle
Swiss molded cookies that look like bisque pottery, flavored with anise.

sprinkles
Colored sugar pebbles. Sprinkles are available in many colors and sizes, including silver and gold.
Sprinkles probably originated in Germany, where they were used on Christmas cookies.
In the US, sprinkles are popular with ice cream. The multi-colored sprinkles used to decorate cakes were
sometimes called "hundreds and thousands" in England and early America.
Known as jimmies in New England. Nonpareilles in France, meaning without peer.

Sprite™
Trade name of a soft drink.

sprite melon
Portion size yellow melon.

spritz
German term for light sparkle. It can be produced in the bottle, or by adding CO2.

Spritzer
German term for white wine mixed with club soda or seltzer. It is often served with a lemon peel and
with ice in the US.

spritzig
German term for effervescent.

spruce

824
Evergreen tree which was the source of chewing gum for the North American Indians and it was the first
commercially produced gum, Adams' New York No. 1.

spruce beer
Beverage resembling root beer made with the cones and twigs of spruce. It is no longer popular.

spumante
Italian term for sparkling wine.

spud
Slang for potato.

squab
Culinary term for unfledged pigeon. The meat is darker than chicken meat. The standard size for an
eviscerated bird is 14 - 16 oz.

squash
Generic term applied to a wide range of vegetables in the gourd family. They come in a wide range of
colors, shapes and sizes. Most squashes are grown in warm climates, but some varieties can withstand
cooler temperatures. Most varieties originated in the US, but are now widely grown throughout the world.
Related are cucumbers and melons.
Squashes are broken into two general groups: Summer and Winter, but the season doesn't have to do
with when they are available, but rather whether they are picked young (summer) or not (winter).
Tiny squash are cultivated because they look pretty and can be eaten whole, but have little flavor.
Summer varieties, are generally smaller and have smaller seeds. The seeds and skin are usually edible.
Mature summer squashes will also develop a hard rind and large seeds. Most summer squashes can be
eaten raw.
SUMMER SQUASHES INCLUDE:
Crookneck - yellow or pale orange with a hook-shaped neck.
Custard marrow - yellow zucchini type
Custard squash - a small flattened squash, similar to a scallop squash.
Indian tindoori - see tindoori.
Pattypan - available as summer or winter squash
Scallop squash - a small flattened squash, similar to a custard squash.
Table queen - ranges from pale greenish to deep orange in color.
Vegetable marrow - British term for zucchini
Yellow squash - available as winter squash also
Zucchini - Also called marrow squash or courgettes in Britain.
Winter varieties tend to be larger and more fibrous and can be stored in cool places for a considerable
length of time. They have tough skins which are not eaten. The skins are cut away or scooped out.
WINTER SQUASH VARIETIES INCLUDE:
Acorn - in green, white and golden varieties. Good baked and mashed. Also known as Des Moines
squash
Big cheese - heirloom variety
Blue hubbard -
Butternut - bulbous yellow squash with pale orange flesh
Buttercup - good in soups
Chiverre - Central American pumpkin-like squash
Cymling - also known as Pattypan
Golden nugget
Hubbard - warty green squash
Pattypan - available in white and gold varieties
Pumpkin - See there
Silk squash - curving pointed cylinder shape, deep green, with deep ridges known as see gwa in
Chinese.
Spaghetti - see there
Turban - Similar to acorn squash in texture and taste.

825
OTHER VARIETIES INCLUDE:
Acorn zucchini
Calabacitas - young meaty squash, also known as Mexican squash.
Calabaza - Spanish/Hispanish squash.
Filipino - also known as Danish
Kürbis - German generic term for squash
Mayo Blusher - A large, sweet winter squash with a white skin that turns pale pink after harvesting.
Native to the Southwest.
Mexican squash - more commonly known as calbacitas.
Potiron - French squash resembling pumpkin
Red Delicious - Good in soups.
Straightneck
Cucurbitaceae spp., cucurbita pepo - summer squash, cucurbita maxima - winter squash

squash blossom
The blossoms from either summer or winter squash are some of the few edible flowers that can be
cooked, they are good lightly breaded and deep-fried. They can also be stuffed with cheese, poultry or
seafood, and poached or fried. Rich in vitamin C.
Eaten more often than other edible flowers, perhaps because they are associated with a vegetable more
than with aromatic flowers. They have been eaten since ancient times and are widely used in the cooking
of American Indians and Mexicans. Cucurbita Pepo.

squid
Mollusk related to the octopus with ten tentacles (the octopus has eight) and a slender elongated body.
The animal is popular in Mediterranean and Asian cooking. The Italian name is calamari , and fried squid
rings have become an accepted appetizer.
Squid contain an ink like fluid which is ejected as a defense ploy. The ink is used to color and flavor
sauce, pasta, or rice.
Most squid is sold cleaned and frozen. Available also dried, canned and smoked.
Also known as inkfish, and related to cuttlefish.

squirrel
Arboreal rodents. The gray ones are supposed to be the best for eating, and they were hunted when
other meat was scares. Squirrel were part of the original Brunswick stew recipe.

squish
A nickname for marmalade. Oxford students in the mid 19th century consumed a marmalade-like
preserve, which they called squish to make the stale bread they were often served more palatable.
Today, squish remains an essential item at Oxford breakfast parties.

St. Amour
Prestigious vineyard area, or cru, of the Beaujolais region in Burgundy, France.

St. Claude
French goat cheese, made in the Department Jura.

St. Benoit
French cheese with a coating of charcoal. The cheese is usually soft ripened.

St. Anthony
Saint who is frequently depicted with a pig at his side, although he led a ascetic life. His feast day in
January 17, and celebrated in parts of Italy with pig slaughtering.

St. Emilion
Wine growing area in the Bordeaux region of France. As in neighboring Pomerol, Merlot is the primary
grape, and the wines are usually blended with Cabernet Sauvignon.

826
St. Emilion
Grape variety, important in the Cognac region and in Armagnac. The grape is known as Ugni Blanc in
Southern France and Algeria and the Trebbiano in Italy. The white wine made from this grape is fruity and
can be quite good. The grape and the region have no relationship to each other.

St. John's bread

The name St. John's bread refers to St. John the Baptist who lived on locusts and honey when he went
into the wilderness. It is believed that the term locusts referred to this bean and not to the insect.
Also known as carob or locust bean.
Ceratonia siliqua.

St. John’s wort

Ancient medicinal herb used to make painkilling lotions.
Hypericum perforatum.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

St. Joseph
Wine district in the Rhone valley, near the prestigious Hermitage. It produces a relatively light-bodied
red wine made from 100% Syrah grapes, which is tannic when young but softens as it ages two or three
years.
There is also a white wine made from the Roussanne and Marianne grapes.

St. Julien
Wine commune of Bordeaux, France. One of the smaller Medoc communes, located between Pauillac
and Margaux.
THE MOST FAMOUS CHÂTEAUX ARE:
Beychevelle
Branaire-Ducru
Ducru-Beaucaillou
Gloria
Gruaud-Larose
Lagrange
Langoa
Leoville-Barton
Leoville-Poyferre
Pichon-Longville
Talbot.

St. Laurent
Austrian red wine grape variety.

St. Marcellin
French goat cheese. Blue mold is on the surface, but not in the center.

St. Maure
Cylindrical French goat’s milk cheese with a long straw through the center.

St. Péray
Village in the Rhône wine district in France, known for its white wine made from the Rossanne grape,
which there is known as Roussette, and the Marianne . The wine resembles white Hermitage.
Some wine is made into a fruity sparkling wine.

St. Peter's fish

Food fish harvested the Sea of Galilei. Also known as Galilean Comb, because of the form of its large
dorsal fin, and nicknamed Moshe Rabbenu in Israel, meaning Moses Our Teacher's fish, because of the

827
folk belief that this flat fish was fuller-bodied in Moses' time, before it was split in half when the Red Sea
was parted.
The fish is in the tilapia family, a firm-textured, lean, mild-tasting, salt and fresh water fish.
One species is winter hardy and can survive under ice.
Also known as John Dory, Tilapia, or in French as St. Pierre.
Tilapia Galilei.

St. Raphael Gold

Brand name for an aperitif wine with 16% alcohol. Amber-colored with an intense vanilla, nut, orange
rind, and aromatic wood flavor. Usually served on-the-rocks with a squeeze of lemon, or mixed with club
soda.

St. Regis Hotel

One of the oldest luxury hotels in New York City, at the corner of Fifth Avenue and 55th Street. The hotel
belonged to the Astor family until 1960. It is now a Sheraton Hotel and is again a luxury hotel.
The restaurant in the hotel is Lespinasse and has its own kitchen and Executive Chef. It was Gray Kunz
in 1991. The Executive Chef for the hotel was Michael Carrer.

St. Regis
The foremost brand of non-alcohol wine in America. The wines are made from California grapes, and
include a:
California Blanc made mostly from Chenin Blanc and French Colombard grapes.
California Rose made mostly from Chenin Blanc, French Colombard, and Barbera grapes.
California Rose made mostly from Barbera grapes.
California Champagne.
The company also sells a Chamay Sparkling Cider, imported from the Normandy region of France, made
from the filtered apple cider of bittersweet apples.

St. Rémy
French cheese made in the Vosges valley.

St. Rochelle
American made semi-soft Scandinavian-style cheese, similar to Havarti, made by Steuben Foods,
Jamaica, New York.

St. Stephano
German cheese resembling Bel Paese.

St. Louis Toasted Ravioli

Ravioli that has been deep-fried, not toasted. Invented by accident in the late 1930's at Oldani's
restaurant in St. Louis, Missouri. A cook named Fritz accidentally dropped a boiled ravioli into hot
grease. It bubbled up and looked appetizing, so he made a few more and sent them to the bar.
Nowadays, they are often breaded and sprinkled with Parmesan.

Stachys sieboldii
Botanical name for Chinese artichoke

828
Stag's Leap Wine Cellars
Famous California wine cellar in the Napa Valley. The owner and founder is Warren Winiarski. Hawk's
Crest is the second label of Stag's Leap Wine Cellars.

Stamp and Go
Jamaican dish of marinated salt cod, mixed with flour and sauteed tomatoes, onions, and garlic, and
cooked like small pancakes. Usually served as an hors d'oeuvre.

Stangenkäse
German cheese resembling Backsteiner. The name refers to its shape.

Stanitzl
Austrian name for cone, probably form Turkish. A Viennese pastry is a baked cone filled with wild
strawberries and whipped cream.

star anise
Licorice-flavored spice, it is the five-pointed fruit of a magnolia-like tree. This aromatic dried spice has
been used for centuries in Chinese and Japanese cooking. It is a main ingredient in five-spice powder.
Also known as Chinese anise, Aniseed star, badian.
Illicium verum.

star apple
Tropical fruit originally from South America and the Caribbean, and commonly found in Jamaica and
Haiti. Spectacular appearance and delicious, mild sweet flavor. Thin purple skin surrounds purple flesh
which graduates to white as it nears the center.
When cut across, the transparent seeds form a star-like pattern in the gelatinous flesh.
Not related to the star fruit averrhoea carambola, despite the similarity of name.
Also known as cainito.
Chrysophyllum cainito.

starch
Human energy food found in microscopic grains in fruits, roots and vegetables. Most accessible for
human use are starches found in wheat, corn, rice and other cereals, in potatoes and cassava roots, in
sago and arrowroots.
Starches can be divided into industrial starches used in many products, and starches for human
consumptions.
Starches can be converted in syrups and sugars.

star fruit
Tropical fruit about the size of a small cucumber, but with deep groves. When the fruit is sliced
horizontally, the resulting slices resemble stars. Its waxy skin starts out green and ripens to yellow. The
fruit is acidic. High in ascorbic acid or vitamin C.
There are two varieties on the market, Green Star Fruit, also called Cucumber Tree Fruit, and a yellow
variety called Star Apple. Both are in the shape of a five pointed star when cut across.
The Green Star Fruit is sour and cannot be eaten raw. Also known as carambola, granadilla (in the
West Indies) or barbardine, belmbing in Indonesia. See picture unser carambola.
Averrhoea carambola.

Starking
American apple variety, also grown in Argentina, Italy, Germany, and England. Slightly elongated and
deep red, with yellowish-white, juicy, and sweet-tart flesh. Good for eating and available year round.
Related varieties include Double Red Starking, Starking Delicious, and Top Red.

starter
Fermenting yeast mixture for bread baking, especially sourdough. Also known as sponge.
Statler, E. M.

829
Founder of a hotel company, owned since 1954 by Hilton Hotels Corporation. Statler opened the first
property in Buffalo, NY. The hotel featured a bathroom in each guestroom, a novelty for its time. Hotels
with shared bathrooms often charged extra for their use. Many hotels at this time were shabby, and some
hotels roomed strangers together, even if they had to share a double bed.
Statler did away with these policies, and instituted new amenities, such as circulating ice water in all
guest rooms, full length mirrors, free radio when it became available, and free newspapers, keyholes
placed above the door knobs, and double doors, called servidors, which allowed valets to pick up and
deliver laundry without entering the rooms.
An other feature were sample showrooms for the use of salesmen on the top floors, and large central
kitchens, which could serve all restaurants and most banquet room from one location. One of the best
laid out kitchen was in the New York Statler Hotel. Unfortunately, the kitchen was demolished.
When Mrs. Statler sold the company to Hilton after her husband’s death, the Statler company controlled
104,000 guest rooms. The selling price was $111 millions. Part of the money was placed in the Statler
Foundation, which donated large sum to education. One major benefactors is Cornell University.

Stayman Winesap
American apple variety cultivated in Virginia.

steak frites
French/ English term for grilled steak served with crisp french fries.

steak
Piece of meat which is tender enough to be broiled. The most popular meat is beef, and the most
popular cuts are sirloin and tenderloin.
The term is also correctly used for meat other than beef, although the more popular term with be cutlet.

steak tartar
Chopped beef eaten raw. Very lean ground beef mixed with minced onion, capers, raw egg yolk, salt and
pepper. During the preparation, which should always be done at the last moment before service, some oil
should be blended in to make the mixture smoother and juicier. If the ground meat is very cold, almost
frozen, the meat color will stay fresh and red.
Tartar steak is named for the ancient Mongolian horsemen, the Tartars, who invaded much of eastern
Europe in the 12th and 13th centuries, and ate their beef raw, not taking time out from their pillaging to
cook it. Legend has it that they would tenderize their meat by placing it under their saddles and riding on
it before consuming it raw.
Tartar steak is sometimes disparagingly referred to as raw Hamburger, it is perhaps closer to the original
scraped beef dish that was eaten raw in the German city of Hamburg, from which the Hamburger
originated.

steam beer
Beer manufacturing process developed on the West Coast to eliminate the need to store the beer in cold
cellars. It is named for the hissing sound which is released when the keg is tapped. Anchor is the largest
selling brand.

steam table
Commercial kitchen equipment, consisting of a water bath in which food is kept hot, especially sauces
and soups. There are also electric steam tables in use which keep the food hot with dry heat.
For many years, food was prepared in large batches and kept hot on the steam table for a long time to
the detriment of quality. This happened especially in cafeterias, inexpensive restaurants, bars and in
commercial food service. Today, fine restaurants cook most dishes to order, and “steam table food” has
become a generic term for overcooked food. Better equipment and customer awareness forces even
commercial operations to operate as much as possible without steam tables.
The French term is bain marie.

steamboat

830
Chinese specialty. A sort of fondue where diners cook their own meats, seafood and vegetables in a
chafing dish filled with simmering stock.
Also known as Hot Pot and under other names.

steamers
Soft shell clams, normally steamed, served with their own broth and melted butter. They are seldom
shucked raw because the shell is too soft and brittle.
The purge the clams from sand, corn meal is sprinkled over the clams for about one hour before the
steamers are used.
The term can also refers to steamed hard shelled clams.
Also known as piss clams. See soft shell clams.

steamés/steamies
French-Canadian word for hot dogs. Aka chiens chauds.

steen hovoli
Greek ancient from of cooking in a dirt covered pit over smoldering coals, also known as klephtica, the
cooking of thieves. The cooking pot was of clay, brass, or iron. The pot is sealed sometimes with dough,
and the food is cooked slowly.
The cooking is also known as steen stamma, referring to a special clay pot, or Exohiko, of the
countryside, which refers to any hidden enclosed cooking.

steep, to
Verb, to immerse in a liquid to extract flavors, such as tea immersed in hot water, or herbs in vinegar.

steer
Young ox castrated before maturity.

Stefanie Torte
Austrian/ Viennese chocolate and almond layer cake.

Stein
German term for stone, often used for beer mugs made from earthenware.

Steinberg
Esteemed vineyard in the Rheingau region of Germany, planted with Riesling grapes, and adjacent to the
Kloster Eberbach.
The vineyard was planted by the Cistercian monks in the 12th century, the same monks who established
Clos de Vougeot in Burgundy, France.

Steinbuscher
German soft cheese, made originally in the Province Brandenburg. The cheese resembles Romadur.

Steinfelder
Austrian/Wachau wine designation created 1983. The wine can be made with any grape variety, and the
alcohol content cannot exceed 11%. Steinfelder is the name of a grassy plant growing on the steep
vineyard slopes.
See also Federspiel and Smaragd.

Steinhäger™
German juniper berry flavored brandy from the Westphalian town Steinhagen. The popular brandy is
drunk ice cold and marketed in a stoneware bottle.

Steinpilze
German name for porcini mushrooms. See there.

Steinwein

831
German wine from Franconia, usually sold in a squat Bocksbeutel bottles.

Stelk
Irish name for colcannon, the mashed potato and cabbage dish.

Stella
The largest selling beer brand in Egypt.

stemberries
Strawberries with the long stem on, often used for dipping in chocolate.

Steppe
German/Russian/Austrian cheese resembling Tilsiter.

sterlet
Food fish, the smallest in the sturgeon family. See there.

stew
Cooking term for cubed food simmered in its own juices until tender. Most often applied to meat, such as
beef stew, lamb stew etc., but the term is also applied to vegetables

sticky bun
Yeast pastry brushed with honey, molasses or syrup to make it extra sweet and sticky to the touch.
Also known as honey bun.

sticky rice
Glutinous rice, a staple in many Asian cultures. The rice is often referred to as short grain rice. It must
be washed or soaked in water before it is steamed. Sticky rice was probably to developed to ease eating
with chop sticks.
This rice of the subspecies japonica contain high levels of amylopectin starch which makes it clump
together when cooked. This rice is used in Japanese dishes sushi and crab cakes. Premium varieties
are akirako-machi and koshihikari; both have tiny, pearl like kernels.
Mochigome is a super sticky rice, often used in food manufacturing.

still wine
Wine without any perceptible amount of carbon dioxide gas after fermentation.

still
Apparatus to separate alcohol from a liquid by means of heat. Types of stills include pot, alembic or
Coffey still.

Stilton
One of the greatest cheeses of the world, a pungent flavored English blue-veined cheese. The cheese
was first made about 1750 in Leicestershire. The name is attributed to the town Stilton, where it was first
sold. Stilton cheese is now made in various parts of England. The cheese is sometimes served with
holes poked into the cheese, drenched with Port Wine and then scooped out. Stilton cheese lovers
scorn at the practice.

832
Stinging nettle
Stinging weed with saw tooth hairy leaves growing abundantly wild in Europe. Edible, often used as
spinach, but also used as herb in cheese and as flavoring in beer. More popular in Europe.
Urtica dioica.

stir-frying
Chinese cooking method becoming increasingly popular in the US. Cut food is cooked quickly over high
heat in a shallow pot, called wok.

stock
Liquid made from boiling bones, often with spices and vegetables. When the bones are browned in the
oven, the resulting stock will be brown. Stock is the base for many soups and sauces. Stock can be
made from any bones, but most likely from either beef, veal, chicken or fish bones.
The liquid is the base for making soups and sauces.
Vegetarian stock is made without bones from root vegetables and cabbage.
A broth is a stock made with the purpose of using it as soup.

Stock
Distillery and wine merchant established in 1884 in Trieste. Credited with being the first to make extra dry
vermouth.

Stockfish
German term for salted dried cod.

stoemps
Belgian vegetable staple consisting of a combination of potatoes and other vegetables, mashed into a
coarse puree.

Stolichnaya™
Vodka brand imported from Russia.
Stolichnaya Crystal is a limited edition vodka made by the Crystal Distillery in Moscow. It is known as
Golden Ring vodka in the Soviet Union and considered to be the purest vodka because it is drawn from
the center or "golden ring" of the distillation tank. It is also filtered more slowly than most vodkas.

stone ground
Term referring to grains that are ground in grist mills between rotating by granite stones, and to the
manufacturing process. These mills were traditionally powered by water and it was slow, laborious
process.
Modern mills use high speed steel rollers that produce a less wholesome, highly refined flour, because
the grinding creates heat that removes nutrients and alters the flavor.

stone
Term for fruit pit. The term freestone refers to peaches or nectarines which have flesh that pulls easily
away from the pit, as opposed to clingstone which, as the name implies, clings to the pit.

stone boiling
Ancient cooking method of placing very hot stones in a liquid. The method is still used in the traditional
clambake.

stone crabs
Crabs harvested in the Atlantic and the Gulf of Mexico. The crabs have a very hard shell. Only the
claws are eaten.
Stone crabs are a Miami specialty.
Also known as moro crab.

833
stone fruits
Fruits with a single pit or stone.
THE MOST AVAILABLE ARE:
Apricots
Cherries
Nectarines
Peaches
Plums.
Also known as drupe fruits.

Stoneybrook pie
Another name for Derby pie used in the Carolinas. See Derby Pie.

stout
Type of dark beer, it can be divided into bitter and sweet stout.
Bitter stout, often called Dublin stout, a top fermented beer often served at room temperature. The most
famous brand is Guiness Extra Stout.
Sweet stout was once called Milk Stout, supposedly because a farmer had the right to pass to the
Mackeson Brewery yard in England, but more likely got its name from the lactose used in brewing. The
beer is dark and mild.

stovies
Scottish dish of potatoes cooked with the meat and drippings of leftover roast.

stracchi
Shreds of pasta noodles, literally translated "rags".

stracchino
Italian cheese from the Lombardy region. Outside of Lombardy the same cheese is called crescenza and
tends to be creamier with a gentler flavor. It is a cow's milk cheese from animals that have been grazing
in mountain pastures. Square in shape, with no rind, it has a creamy white color. It has a melted cheese
texture when fully ripe and a tangy, lactic acid taste.

stracótto
Italian specialty from Florence. Pungent stew of beef and pork sausages, described as a Tuscan pot
roast.

Strassbourg
See Alsace food.

strawberries
Fruit native to both the old and new worlds, widely cultivated in many varieties, but still found growing
wild in sonny spots in forests and meadows. Wild strawberries are much smaller than cultivated ones.
The cultivated strawberries are grown with scientific precision, the fields are treated with chemicals to
eliminate weeds, the plants are surrounded with plastic sheets to reflect the suns and keep weeds down,
fertilizers are liberally applied, and harvesting is fast to get the berries quickly to the market.
The results are large, juicy berries, rather inexpensive during the early spring and summer season.
Major suppliers are Washington State and California, off season Mexico and New Zealand.
Florida supplies strawberries in the winter. Plant City, Florida calls itself the Winter Strawberry Capital of
the World.
Strawberries will not ripen once picked. Stemberries are strawberries with the long stems left on.
Fresas in Spanish; Erdbeeren in German, Frais in French, fragolas in Italian. Fraises des bois is the
French word for small, wild strawberries.
Fragaria, spp.

strawberry daiquiri

834
Alcoholic drink made of rum, lime juice, and strawberries or strawberry liqueur, usually served frozen,
i.e., on crushed ice or frozen into a slush itself.

strawberry guava
Guava with pink skin and flesh. See there.
Psidium cattleianum.

Strawberry pears
Fruits growing on high climbing cactus growing wild in Mexico. The fruits are bright red, pear shaped
with a taste resembling strawberries. They are edible fresh and are also used in cooking.
Hylocereus tricostatus or cereus triangularius.

strawberry shortcake
Popular American dessert consisting of a split baking powder biscuit liberally moistened with sliced
strawberries steeped with sugar, and heaped with whipped cream.
As the name indicates, it should be made with short -bread, an other name for biscuit, and not with
sponge cake as it is often served in restaurants.

Strawberry spinach
Leafy weed sometimes cultivated and used as cooked vegetable and also producing tiny red berries with
no particular flavor.
Related to Lambs' Quarters and Good King Henry. Also known as strawberry blite.
Chenopodium capitatum.

Stravecchio
Aged Parmesan cheese.

Streusel
German term for a mixture of butter, flour and sugar sprinkled over yeast cakes. The term is now part of
the American vocabulary.

string beans
The common green bean, so named because the pods were seamed with a though fiber, which had to be
removed before cooking. The modern string beans do not need cleaning any longer. See beans.
Haricots verts in French, habichuelas in Spanish.

string cheese
American Mozzarella type cheese twisted into ropes, and the individual strings can be pulled off.

striped bass
Important ocean and brackish water food and game fish once almost extinct. Strong conversation
methods stabilized the population and the fish. The fish is also farmed.
Also known as rockfish.
See bass.

striped mullet
Ocean food fish esteemed for its roe. Salted mullet roe is used in the Greek taramasalata dip, and is
known as poutargue in French and botargo in Italian.

striped-tiger prawns
Large shrimp with distinctive strips, extensively farmed.

Stritzel
Austrian/Viennese term for a long bread loaf. It is often used for long, braided coffee cake.

strozzapreti
Pasta shape, braids.

835
struan
Ancient Celtic multi-grain bread. Some current recipes use corn meal, wheat-bran flour, rolled oats and
cooked brown rice. Usually topped with poppy seeds.

Strudel
Austrian/German roll shaped pastry consisting of a filling encased in dough. The best known Strudel is
the Viennese Apfel Strudel, which is made with a very thin filo dough, called Strudel Teig in Austria.
Strudel with fruit fillings are the most popular, but Strudel can also be filled with meat and vegetables.
The dough can also vary, in Germany Strudel is often made with puff pastry or yeast dough.
The name referrers primarily to the shape, which resembles a sausage. The term indicates a roll.

struklji
Slovenian dumpling.

Stück
German term for piece, used as wine term it is a volume measure for a casks containing 316 gal, or the
equivalent of 133 cases wine.

Stuckie
Submarine sandwich in Boston.

stuffed cabbage
Popular dish in Hungary, Poland and Austria. It was also popular in the US. Old fashioned Jewish
cooking include stuffed cabbage filled with beef, buckwheat and braised with raisins

stuffed grape leaves

Dish popular throughout the Middle East. The leaves are normally stuffed with ground lamb and rice,
flavored with lemon juice, mint and garlic and braised.
Dolmas/domathes in Greek.

stuffies
Rhode Island quahog clams stuffed with a mixture of bread crumbs and sauteed minced onions.

sturgeon
Fresh water food fish, once abundant but now scares on account of water pollution and over fishing.
Sturgeons are slowly coming back when the water is clean, and the Hudson River in New York State has
again a sturgeon population, as well as other rivers in the US such as the Mississippi and the Great
Lakes. Sturgeon is also harvested in Pacif Coats rivers, and is also farmed in California.
Russia was famous for their sturgeons, especially from the Caspian Sea and from the Volga River. The
Caspian sturgeon has suffered much from pollution and illegal poaching for caviar. The best caviar is
obtained from sturgeon, the meat is often smoked and sold at delicatessen.
The ancient fish has no scales but armored plates and soft gelatinous bones. The spine marrow is called
vesiga, see there.
STURGEON SPECIES:
Beluga - a huge fish which can weigh up to 1,000 lbs
Kaluga - huge fish harvested in the Armur River in Siberia. It can yield up to 400 lb caviar.
Osetra - a medium size fish
Sevruga - a smaller fish
Sterlet - harvested for its fine meat.
See caviar.

sub/submarine
Sandwich made with an Italian bread loaf, split lengthwise, some of the soft center removed, sprinkled
with olive oil and vinegar, seasoned with oregano, and filled generously with salami, tomatoes, lettuce,
mozzarella or provolone cheese and roasted pimentos. Many version exist. One of the best is made in
Atlantic City, New Jersey.

836
Also known as a hero sandwich or hoagie in New England.

succory
See chicory.

succotash
Corn and bean stew, usually made with lima beans. The name can be traced to the Narraganset Indians.
The Indian name was spelled Sukquttahhash by the early settlers.

Succoth
Jewish Feast of the Tabernacles, an eight-day harvest celebration. Fruits are hung in a small symbolic
shelter or tabernacle.

suckling pig
Young piglet weighing 6 or 7 pounds, that has been fed only on its mother's milk, and has never been
allowed to run free. It is moist and tender. It is usually roasted whole and presented with a apple in its
snout.
Suckling pigs are popular in many cultures, especially in South East Asia and in South America.
Cochon de lait in French, Spanferkel in German.

Sucralose
Brand name for a low calorie sweetener made from sugar and approved by the FDA on April 1st 1998.
The product is 600 times sweeter than sugar, has no aftertaste and can be baked.

sucre
French term for sugar.

sucrose
The common white sugar.

sucrose polyester
Known by the initials SPE, a synthetic fat developed by Proctor & Gamble (P&G) in 1971, by researchers
seeking a super nutritious food for pre-mature babies, though the product required almost 20 years of
additional development before it could be used on the wide-scale market.
P&G's version is known by the trade name Olestra. Since the body doesn't absorb SPE, it contributes no
calories; thus, it is slated for use in products for adults as a replacement for saturated fats.

Suduiraut, Château
Great wine estate in Sauternes, France producing a wonderful sweet, full bodied wine.

suet
Beef fat with very high smoking point, it and was used for frying potatoes for flavor and for maintaining
crispness.
The best suet comes from around the kidneys and tenderloin. It is high in cholesterol.
Suet was used in England for steamed desserts.

süffig
German wine term for wines that are easy to drink, the term is related to saufen, which means gulping
down liquids.

sufganne
Mediterranean ancient sweet spongy fried pastry. Popular since the time of the Maccabees.
Sufganiyot is the Jewish version, eaten especially at Hanukkah.

sugar
Sweetener made with sugar beets cultivated in temperate climates or with sugar canes cultivated in the
tropics. One major producer is Cuba.

837
Sugar was an expensive novelty imported along with spice well into the Middle Ages. It was still an
expensive rarity during Elizabethan England around 1600.
The word sugar might come from the Sanskrit sarkara, which became eventually the Arabic sukkar, the
Greek sakchar, the Latin saccharum, the German Zucker and the French sucre.
The sugar cane probably originated in tropical Asia and was cultivated on a small scale in North Africa.
European sugar production commenced in Sicily in the 12th century, and spread to the Southern Europe
and the Canary Islands.
Columbus brought cane to the American West Indies from the Canary Islands during his second voyage.
Sugar cultivation is labor intensive and triggered the slave trade. By 1600 the sugar industry was well
established and sugar was exported to Europe on a large scale.
Spanish planters soon discovered that the molasses residue from sugar making fermented easily, and
they began to make rum. See rum.
Beet sugar was discovered when Europe became too dependent on imports from overseas. The
German scientist Margraff and his pupil Franz Carl Achard developed a successful method to extract
sugar from beets. The first factory opened near Breslau, then Germany and now Poland in 1801.
Napoleon I encouraged beet sugar production in France.
Corn syrup is a widely used sweetener for soft drinks.
True raw sugar is not sold in the U.S. because it contains contaminants which make it unsuitable for
humans. Most sugar sold as "raw" in the U.S. is actually turbinado sugar, which is processed, but slightly
less so than white sugar. It contains the same nutrients as white sugar and is really not much different.

SUGAR TYPES:
Brown sugar - is available dark and light. It is used for flavoring and will cake easily.
Castor sugar - British term for superfine table sugar.
Colored sugar - novelty item of sugar crystals indifferent colors.
Cube sugar - white sugar moistened and pressed into cubes for tee or coffee service.
Demerara - brown sugar in large crystals, originally from Guyana, South America.
Fine granulated - finer and mostly used for cakes.
Granulated sugar - the ordinary, standard white sugar.
Icing sugar or confectioner’s sugar - contains small amount of corn starch to prevent caking.
Rock sugar - sugar in large crystals often colored amber. It is sold on small skewers as coffee stirrers or
as candy.
Palm sugar - dark sugar made from the sap of East Indian palm trees.
Powdered sugar - super fine, resembling flour.
Vanilla/Vanillin sugar - confectioner’s sugar blended with vanilla flavor, popular by home bakers in
Europe. A leading brand is Dr. Oetker.
See Lactose, Maltose and Sucrose.

sugar apple
See sweetsop.

sugar, boiling
Sugar will melt when heated and will go through various stages before burning up. This process is
essential to candy making and is also used by pastry chefs to create boiled icings and decorations.
Sugar with a small amount of syrup or cream of tartar is blended with a small amount of water and
brought to a boil, preferable in a copper pot. As the sugar boils the sides of the pot must be washed
down with a wet brush to prevent any crystals forming.
The sugar mixture will become rapidly hotter, and each stage is carefully monitored with a thermometer.
The sugar will change color over 320 degrees and will become caramel, and rapidly burn to a dark brown
mass.
Sugar flowers and other decorations are made with sugar boiled between 315 to 320 degrees, depending
on weather and personal preferences. The sugar is poured on a marble slab to cool off and folded and
pulled until shiny while still hot. Food colors are added at this stage.
When the sugar is shiny it is kept under a heat lamp to keep it pliable and shaped into flowers and other
decorations. The sugar can also be blown like glass. Boiled sugar, ready to use is available
commercially.

838
Boiled sugar decorations will attract moisture and must be kept in a dry environment, usually in glass
cases with lime stones or chemicals which absorb moisture.
SUGAR BOILING STAGES:
Thread - 230 to 234 degrees
Soft ball - 234 to 238
Medium soft ball - 238 to 245
Firm ball - 245 to 250
Hard ball - 250 to 265
Soft crack - 265 to 272
Medium crack - 272 to 290
Hard crack - 290 to 320
Caramel - 320 to 345.

sugar house
New England term for barn where maple sap is reduced to maple syrup.

sugar melon
One of many melon varieties, very sweet and once considered for sugar production.

sugar snap peas

Strain of peas, developed in 1979 by Calvin Lamborn of the Gallatin Valley Seed Company. The high
producing plant produces a juicy-crisp, sweet flavored pod. Like snow peas, the pod is fully edible and
delicious, but unlike snow peas, they are eaten when the bean is fully ripe and the inside kernels are
plump.

sugar, spun
Sugar spun into fine treads used for decoration. The sugar and a small amount of corn syrup is boiled to
310 degrees, cooled slightly and then quickly spun between two rods by dipping a metal brush into the
hot sugar. It is a messy, and time consuming affair. In humid weather the sugar will attract moisture
quickly and become a stringy mess.
Less elaborate and equally effective is cotton candy as sold at fairs. The world famous Four Seasons
Restaurant in New York City installed a cotton candy machine many years ago in the pastry pantry and is
able to make cotton candy instantaneously to decorate desserts.

sugar syrup
Basic sugar and water mixture used by pastry chefs. The normal proportions are two parts sugar to four
parts water, and boiled 5 minutes.
The German term is Läuterzucker.

Sugarbush Maple Spirits

Distillate of maple syrup, first made by Vermont Distillers in 1989.

sugaring
The boiling of the maple sap into maple syrup; the process is so named because the American natives
boiled the syrup down completely to sugar in order to store it.

sugaring
Wine term for adding sugar to the unfermented must to increase the alcohol level. It is regulated by law.
The French term is chaptalisation.

sukuma wiki
African/Kenyan preparation of collard greens with onions, tomatoes, chili pepper, oil, and lemon juice,
thickened with a little flour. The literal translation of this one-pot dish is "stretch the week"

sulfites
Preservative found in wine, fruits, and vegetables, such as salads. Safe for most people, though
asthmatics can have bad reactions to them

839
Sulka Torte
Austrian/Viennese chocolate cake filled with wine-flavored cream, served at the Sulka Cafe in Vienna.

sulphur
Chemical used in the cultivation of wine grapes and manufacturing of wine. It is used as a pesticide, to
sterilize casks and to retard fermentation.
Sulphiting is adding sulphur to grape must.
Sulphuring is burning sulphur wicks in empty casks.

Sultana
Better known as Thompson Seedless, a California white grape variety. Most is dried for raisins, some is
sold as table grapes, and a considerable amount is used for blending wine.

sultana(s)
Raisins made from small white seedless grapes. In America, Thompson's seedless grapes are used.
Some of the best sultanas come from Smyrna or Izmir, Turkey where they are known as Smyrna raisins.

suluguni
Russian/Georgian cheese mozzarella-like in texture, but has the tang of a goat's milk cheese. It is used
to stuff the prized bread khachapuri

sumac/sumak/somagh
Slightly sour, lemon flavored, rust brown spice. Used in Iran, especially with their national dish, chelo
kebab. It is made from the ground berries of the sumac tree.
Sumak in Turkish.

sumac
Shrub growing wild, native to the United States with shiny green leaves and red clustered berries. It is
related to the cashew family, Anacardiaceae.
The red berries are edible and can be used for flavoring a slightly sour drink.
The poisonous sumac grows in wet areas instead of dry spots, and has white berries.
All flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended
to recommend the culinary use of the plant mentioned.

Summer Delight
Tomato introduced by the W. Atlee Burpee Company in 1987. Juicy, flavorful, medium-large and red.

840
summer melon
see melons.

summer pudding
Traditional English dessert, a sort of bread and fruit pudding. A shell of plain bread is placed in a dish or
bowl, filled with summer fruits such as currants, raspberries, strawberries, and gooseberries. Left
overnight, the bread soaks up the fruit juices that seep out and becomes richly colored. The dessert is
usually served unmolded. When black currants are used, the bread becomes almost black and the
dessert is called "top hat"

summer truffles
see truffles.

Summerred
Apple variety, cross between McIntosh and Golden Delicious. Large, elongated and deep red in color. Its
firm, white flesh is juicy and full-flavored. Good for eating.

sun dried tomatoes

Dried tomatoes, originally in the sun in Mediterranean countries as an inexpensive process to preserve
tomatoes. The tomatoes have a strong, concentrated tomato flavor, are leathery to the touch, and must
be reconstituted before use. They are best soaked in oil or vinegar; they will impart a strong tomato
flavor to sauces, stews and many other dishes.
Sun dried tomatoes have become widely available and are found on many restaurant menus. They are
now processed in many countries, including California.

sunberries
Sweet berries resembling blueberries but growing on an annual plant.
Solanum spp.

sunchoke
Other name for Jerusalem artichoke.

sunfish
Generic name for a large group of food fish harvested both in fresh water and in the ocean. The name
refers to their brightly colored bodies.
Mola mola.

sunflower
Native American flower bearing seeds that are used for oil and eaten as snacks.
sunflower oil. Widely cultivated in the US and in eastern Europe.
Sunflower seeds are high in polyunsaturated fat. They contain proteins, vitamin E, thiamin, and minerals.

sunflower oil
Cooking oil popular in Eastern Europe and Mexico. The oil is low in saturated fats. The oil has a mild
flavor and oily texture and is best used as salad oil. Hot sunflower oil can become unpleasantly strong.

Sunnysilver Pie
Pie popular with reporters staying at the Old Union Hotel in Flemington, New Jersey during the
Lindbergh/Hauptman trial in 1935. It is a fluffy lemon pie.

Suntory
Large Japanese brewing company.

suppawn/ suppone
Indian word for porridge. See also spoonbread.

841
sûpreme/supreme
French culinary term applied to the top part of fowl or fish, which is normally considered better than other
parts.
By extension, a silver dish created in the US, consisting of a rather large chalice shaped container which
could be filled with ice, a fitting ring, and a small insert. This dish was used to serve fruit salad, and for
many years banquet menus listed “Fruits Supreme”.

suquet/suquet de peix
Spanish/Catalan seafood stew often cooked in an earthenware dish called cazuela.
Zarzuela is another Catalan seafood stew. It is also the generic name for musicals or operettas.

sur lie
French term meaning, literally, "over lees". Wine which is bottled directly from the fermentation barrels
still containing the sediment or lees, particularly common in Muscadet wines.

Surati
Indian cheese, also known Panir. It is the best known cheese in India, named after the town Surat in the
Bombay Province. The cheese is made with buffalo milk.

surf and turf

Dinner combining seafood and steak. The idea is believed to have begun in Sheepshead Bay, Brooklyn
in the late 1800's for the prolific eater Diamond Jim Brady. The seafood is normally a lobster tail or a
number of large shrimp.

surgeon fish
Tropical food fish harvested in coastal waters. The fish has two sharp blades resembling scalpels on its
tail.
Also known as doctor fish.

surimi
Processed fish product made to resemble in shape and taste shellfish. The fish, usually pollock is made
into a paste, seasoned, and shaped to resemble shellfish such as crab meat, crab legs and shrimp. The
process was devised Japan in the `70's. Often marketed under brand names such as Sea Legs and
Mox Lox.
Surimi has become a popular crab meat substitute.
In New Zealand, the plentiful hoki is used in surimi.

Surinam spinach
See Amaranth.

Surinam cherries
The term is confusingly used to refer to two unrelated fruits, the Acerola or Malphigia glabra as well as
the Pitanga or Eugenia uniflora.
Furthermore, neither the Acerola nor the Pitanga are related to the cherry, though both fruits resemble
the cherry somewhat in appearance.
Acerola Surinam cherries are native to Brazil and grow on decorative shrubs. Cherry-like in
appearance, they have the distinction of being the richest of all fruits in vitamin C.
The fruits are too sour to be eaten raw, but are good in jams and preserves. They are cultivated for
medicinal purposes.
The Pitanga, also referred to as Brazilian cherry, Cayenne cherry, or Petanga has a slightly sour taste,
but can be eaten raw.

842
surubim
Brazilian large, striped Amazon river fish, although dangerous over-fishing has significantly reduced the
supply in terms of numbers and the size of fish.

sushi
Japanese vinegared rice. It is eaten with raw fish and shellfish, and the dish is commonly referred to as
sushi. Raw fish without rice is sashimi.

suspiros
Portuguese meringue-like cookies. Literally translated "sighs".

süss
German word for sweet.

Süssreserve
German wine term for adding sweet, unfermented grape juice to young wine of the same area.

Suwannee chicken
Southern US nickname for turtle.

Swaar
Apple variety popular in the 19th century.

Swabian cooking
Regional German cooking, from the South-West province of the same name. Specialties include liver
flavored Spätzle, Maultaschen (a sort of ravioli), and Sauerkraut.
Swabian wines include white wines from the Riesling grape and red wines from the Trollinger grape.

Swaledale
English cheese resembling Wensleydale. See there.

Swamp cabbage
Not actually a member of the cabbage family, but a relative to the sweet potato.
Also known as ung choi or water spinach.
Ipomoea aquatica.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

sweat, to
Cooking method for vegetables, especially onions. Cooking in a small amount of oil over low heat
without browning.

sweaty saddle
Australian wine term used to describe the intense, leathery aroma of some Syrah wines, especially those
grown in the Hunter Valley of Australia.

Swedes
British for turnips, the term refers to the big rutabagas, rather than the small slender, carrot-shaped white
turnips.

sweet and sour

Flavor juxtaposition common to Chinese cooking, though it is used in Western cuisine as well, for
example Duck with orange sauce. The flavor combination usually includes a sweetener such as sugar or
honey with a sour such as vinegar or citrus juices.

sweet balsam
See lime basil.

843
Sweet Cicily
Perennial herb native to Europe. The hardy herb is a flavoring agent in Chartreuse, and the leaves can
be used in salads. The long taproots have been used as vegetable.
Also known as giant chervil.
Myrrhis odorato.
All flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended
to recommend the culinary use of the plant mentioned.

sweet curd
Cheese term applied to cheeses made with the cheddar process, but without letting acidity to develop.

sweet flag
Perennial herb native to India with huge leaves which were used to thatching roofs. The leaves were
used as insect repellant. The fleshy roots have a lemon smell and are used in cosmetics and in
beverages.
Acorus calamus.

sweet granadilla
Variety of passion fruit, also known as yellow passion fruit, because of its attractive golden color. The
seeds are larger, more oval, and slightly crunchy than the more common purple fruit. Unlike the purple
passion fruit, the skin does not shrivel when the fruit is ripe, so look for fat sleek, shiny fruit.
Also sometimes known as or giant granadilla because of its larger size although giant granadilla also
refers to the Passiflora quadrangularis variety of passion fruit.
See passion fruit.
Passiflora edulis v. flavicarpa.

sweet onions
See onions.

sweet pepper
See bell pepper.

sweet potatoes
Starchy root tuber, a member of the morning glory family. It is a different plant from the yam, dioscorea
opposita, although the names have become almost interchangeable. The sweet potato is generally
sweeter than the starchy yam, and the darker the color, the sweeter it tends to be.
The tubers are elongated with thin, grayish-red skin. The flesh is either whitish or slightly purplish when
cooked. There is a yellow-fleshed sweet potato which is erroneously referred to as a yam or Louisiana
yam.
The International Potato Center in Lima, Peru has identified more than 5,000 varieties of sweet potato.
They are native to tropical America and widely cultivated in warm climates, including China.
According to the North Carolina Yam Commission, "In the United States, two basic types of sweet
potatoes are grown. The North Carolina sweet potato industry uses the term "yam" to describe the
coppery-skinned, moist, golden-red sweet potato grown in that area. The other variety of sweet potato
has a somewhat drier flesh and is usually light yellow or pale orange in color."
This distant relative of the potato, is indigenous to the tropics, and must be grown in warmer climates.
They were originally known as batatas or padadas. The flesh of sweet potato is denser than that of the
typical white potato. Only the tubers are edible, the leaves are not.
Sweet potatoes were brought to Spain by Christopher Columbus, and were considered by the Europeans
to be an aphrodisiac. Early explorers introduced sweet potatoes to North America.
Three main types are distinguished by their color and texture. The most popular in the US is the pale-
yellow dry-textured version favored by Northern growers for their hardiness. The moister, sweeter dark
orange type referred to as yams is more popular in the South. The white-fleshed type, once the most
popular in North America, is most similar to the African Nyami.
VARIETIES INCLUDE:
Boniato - A white-fleshed sweet potato.

844
Kumara - Ipomoea batatas poir. American sweet potato grown in New Zealand.
Ipomoea batatas.

sweet tooth
Leckermäulchen in German.

sweet woodruff
See woodruff.

sweets
Generic term for for desserts.

sweetbreads
Thymus glands of young bovine animals and lamb. It is sold in two lobes or clusters. They should be
soaked to wash out all blood, and must be par-boiled for 10 minutes in slightly acidic water seasoned
with pepper corns and sliced onions.
The boiled sweetbreads can be broiled or served with rich sauces. They are a delicacy, but have lost
much on popularity.

sweetened condensed milk trivia

A Latin American dessert recipe calls for boiling a can of sweetened condensed milk, still in the can, in a
pan of boiling water, until it becomes a caramelized custard consistency. Caution should be used. Most
importantly, the top of the can must be fully opened and removed, and foil lightly placed on top. An
unopened can is in great danger of exploding.
The dessert can also be made by emptying the milk into a pie plate, covering it with foil, placing it in a
shallow basin of hot water, and baking it at 425 degrees for 1 1/2 hours or until caramelized. It creates a
rich custard. Chill before serving. Alternatively, the milk can be cooked in a double boiler, stirring
contantly, until lightly caramelized.
See condensed milk.

sweeteners, artificial
Sugar has a relatively high calorie count and substitutes are used for dietary reasons.
Saccharin, a petroleum derivative, discovered in 1879, popularized early 20th century. It is not
metabolized by the body and has no calories. Mixing it with other sweeteners eliminates the slightly
bitter aftertaste. President Theodore Roosevelt, a diabetic loved it. Used in cosmetics, toothpaste and
cough syrups as well as sweeteners. Sweet 'N Low is the major brand name
Aspartame - Introduced in 1981. As of 1992, 75% of the sweetener market. 180 times as sweet as
sugar. Unstable when heated, but a new variant may work for use in baked goods. Used in diet sodas.
Equal is the major brand.
Acesulfame-K - Approved by the FDA in 1988. A crystalline sweetener, marketed as Sunette by Hoechst
Celanese. Used in chewing gums, dry beverage mixes, and puddings. Major brand name: Sweet One.
Alitame - Up and coming. Can be used in baking. Made by Pfizer Laboratories. An amino-acid
compound with a shelf life 2 to 4 X longer than aspartame's.
Cyclamate - Banned in 1970. Now being re-evaluated by the FDA. Made by Abbott Laboratories.
Sucralose - Up and coming. A Johnson & Johnson product. Derived from ordinary table sugar, but 600
times as sweet.
Sweetener 2000. Up and coming. 10,000 times as sweet as sugar. No calories. Made by Nutra-Sweet
Co.
Thaumatin - a genetically engineered substance that replicates a protein found in certain berries. Used
in Israel, Britain and Japan

sweetmeats
British term for candies.

sweetsop

845
Tropical fruit native to the Americas with thick, soft, spiny, inedible skin enclosing creamy white pulpy
flesh and large seeds. It is named for "sops", an old word for milk soaked bread. It is a close relative to
the cherimoya.
Ready to eat when the skin yields lightly to the touch. They are marketed underripe because they will
ripen at room temperature. Best eaten chilled.
Also known as sugar apple. Anona squamosa.

swinging steaks
Slang term for testicles, notably bull's testicles which are eaten. Also known as Rocky Mountain oysters.

Swiss chard
Vegetable of large, flat ribbed deep-green leaves, with thick fleshy white or red stems. Related to beets,
but without the red bulbous root, so only the leaves are edible.
Especially good in the cooler months as hot temperatures wilt it.
Also known simply as chard. See chard.
Bette or blette in French.
Beta vulgaris var. flavorescens.

Swiss cheeses
Switzerland is famous for cheeses, made with great care and tradition. Many different cheese are made
in Switzerland.
THE MOST IMPORTANT CHEESES ARE:
Alpenkäse is a generic name for cheeses made locally in the Alps.
Appenzeller, with a delicate flavor, pea size holes, useable for fondue. It is made in
Appenzell since the 6th century. The wheels weigh about 15 lb.
Emmenthaler - the most famous cheese, usually just called Swiss cheese. See there.
Gruyère, a firm, naturally ripened and aged cheese with a more pronounced flavor than Emmentaler,
but with smaller or no holes. It is made in the Gruyère district in Switzerland and dates back to at least
1115, when it was first mentioned. The wheels weight 65 to 85 lb.
Raclette, a cheese suitable for melting. The French word means "to scrape off", and the cheese is most
often used for the dish of this name. Raclette cheese is sold under many names, such as Bagnes,
Gomser, Belalp and Belsano. The cheese is made with partly skimmed cow's milk and the wheels weigh
12 to 18 lb.
Royalalp is a Tilsit like cheese made since about 1890's be a cheese maker named Wegmueller. Wheels
weigh about 15 lb. The cheese is a dessert or snack cheese.
Saanen is a hard grating cheese called Hobelkäse in German because it is not cut with a knife but with a
cheese plane (Hobel). The cheese ages well and was often given as a birthday gift to a newborn, and at
every consecutive birthday little pieces were eaten by the family. The cheese weighs between 30 to 50
lb.
Sap Sago, known in German as Schabzieger is a green grating cheese. The color and flavor is obtained
by mixing the cheese with dried milled clover, especially grown for this purpose. The cheese is a cooking
cheese for sauces, pastas and soups. The cheese is cone shaped and weighs about 3 oz.
Sbrinz is an ancient grating cheese, probably going back to Roman times. The weight is between 40 to
90 lb.
Spalen cheese is named after the wood container is was transported in from the Alps called "Spalen". It
is a table cheese and weighs from 45 to 100 lb.
Swiss cheese is the generic name for a cheese which originated in Switzerland. The cheese is called
Emmenthaler in Switzerland and other German speaking countries. It has a mild, nut-like flavor, and
rather large holes. The original cheeses are made in large loaves, up to 3' across, and weighing between
160 and 230 pounds. The cheese is the best known cheese made in Switzerland, and originated in the
15th century outside the city Bern in the Emmental valley. Swiss cheese is made in many countries. The
genuine cheese is marketed as Switzerland Swiss, stamped in red on the rind.
Tête de Moine was originally produced in the Monastery of Bellelay in the Jura mountains. The
translation is "monk's head" because the cheese is made in cylindrical shape, which are cut on top
resembling the tonsure heads of monks. The weights are 2 to 4 lb.
Tomme Vaudoise, Tomme Gruyere and Swiss Dessert are soft cheeses resembling Brie, but much
smaller.

846
Vacharin Mont d'Or is a rennet cheese, made only in the Winter. The weights are 1 to 3 lb.
Vacharin Fribourgeoise is an ancient variety from the French speaking part of Fribourg. It was first
exported 1448. The cheese is often used for Fondue Fribourgeoise, a melted cheese dish made with
water rather than the customary wine. It weighs about 12 to 18 lb.
Many cheeses are listed alphabetically under their names.

Swiss cheese plant fruit

Native tropical American fruit, and now also grown commercially in Australia.
Long, scaly dark green skin, with a pineapple-banana, slightly sour flavored pulp.
The name "Swiss cheese plant" comes from the leaves which are naturally slashed and contain holes.
Somewhat of a chameleon, it is also called the "fruit salad fruit" because it is claimed that, if you cut off a
piece and leave the rest in the refrigerator for a while before cutting off another, the next piece will taste
quite different from the first piece.
It doesn't bear fruit when cultivated in hothouses.
Good raw and eaten plain or pureed into milk shakes or ice cream.
Also known as ceriman or simply monstera.
Monstera deliciosa.

Swiss Roll
Sponge cake jelly roll.

Swiss steak
Braised beef steak, usually cut from the bottom or top round. The meat is pounded and floured,
browned and braised with tomatoes, onions and other vegetables.
Swiss steak was once a popular restaurant dish in the US. It has no relationship with Switzerland.

Switzerland food
The small center European country has four official languges German, French, Italian and Räto Roman.
It is a conservative country and the food is influenced by the neighboring countries. Home cooking is
influenced by ethnic roots.
Tourism is a major industry and fine hotels featured a conservative classical French menu. For many
years the discipline, attention to details and work ethics of Swiss chefs were much sought after in fine
hotel kitchens throughout the world. Some young chefs have been exposed to different cooking, spices
and ingredients and have started to create exciting new restaurants. Overall the food in restaurants is
excellent, served professionally but is still conservative and a little boring.
The popular meats are beef, veal, pork and chicken. The lakes provide trout, pike, Saibling - fresh water
fish in the trout family and the famous Omble chevalier , a fish in the char family and harvested in the
Lake Leman. Crayfish is the only native shellfish.
Switzerland is famous for cheeses, listed seperately, and also for chocolates.
TYPICAL SWISS DISHES:
Aargauer Rüblitorte - carrot cake
Äpfel Basler Art - baked apples in custard
Basler Lekerli - type of gingerbread
Berner Platte - variety of boiled meats with sauerkraut.
Birchermüsli - rolled oats with cream and fresh fruits served as breakfast cereal
Blanquette - white stew made with veal, chicken or lamb
Bollito misto - Italian boiled meat dish
Bündner Rohschinken - air dired ham
Bündnerfleisch - air dried beef. See there.
Cheese soufflé - made with Emmenthal and Parmesan cheese
Fondue - melted cheese dish. See there.
Geschnetzelte Kalbsleber - shredded veal liver
Kalbshaxe - roasted veal shank
Knob celery salad - knob celery/celeriac is a popular vegetable
Maultaschen - ravioli dish from the German section
Minestrone - Italian vegetable soup. See there.
Poulet grillé diable - grilled chicken with mustard crumbs and bacon

847
Raclette - melted cheese dish. See there.
Roast Venison - game dishes are popular
Rösti Potatoes - hash brown potatoes, a signature dish
Truite au bleu - poached trout. See there.
Vacherin glacé - meringue base filled with ice cream
Wild mushrooms
Züricher Leberspiessle - liver skewers
Züricher Geschnezeltes - shredded veal with mushrooms, cream, a signature dish.

Switzerland beverages
The wines of Switzerland are not particularly distinguished, but the whites can be crisp, fresh, fruity, and
dry and pleasant.
The main wine growing areas are near the French and Italian borders and include: Chablais, Dézaley,
Neuchâtel, Tessin, Valais, Vaud.
THE WINE GRAPES OF SWITZERLAND INCLUDE:
Chasselas or Fendant - a white wine grape.
Gamay - a fruity red wine grape.
Pinot Noir - which is used to make Dôle and a Rosé called oeil de perdrix or eye of the partridge.
Dôle is the major red wine and it is usually a light-bodied blend of Pinot Noir and Gamay grapes.
Fruit brandies, especially from the areas around Basel and around lakes Luzern and Zug are very
famous. Best known is the Kirsch from Zug.

swizzle
Alcoholic long drink popular in the West Indies made with spirits, lime juice, bitters and crushed ice.

Swizzle Stick
Wood or metal stirrer used to disperse effervescent gases in drinks.

swordfish
Important food fish harvested in harvested in the Atlantic and Pacific oceans. The huge fish is
immensely popular as restaurant fish to the extent that there are serious concerns about over fishing.
Some chefs have banded together and refuse to serve swordfish for this reason. The US Department of
Fisheries declared that swordfish is not an endangered species.
In the 1960's, a dangerous build up of mercury was found in swordfish but apparently that scare has
passed.
Xiphias gladius.

Sycamore figs
The fruits of large tropical shade trees of ancient history and cultivated in Egypt and Syria.
The trees are related to figs, and the fruits resemble small figs of inferior quality.
See figs.

Sydney rock oyster(s)

Small, thin, frill-shelled Australian oysters, with a full flavor and buttery consistency. Also known as rock
oysters.

syllabub
Alcoholic beverage made with wine, milk and heavy cream, mixed brandy, spice, and lemon juice,
whipped to a milky foam. This frothy dessert drink originated in England and was common on the 18th
century English banquet table.
In Tudor England, syllabub was a hot drink. In America, where it is most prevalent in the South, it is
usually served cold or room temperature.

Sylvaner
White wine grape popular in Germany and Austria. The predominant grape in Liebfraumilch.
Spelled Silvaner in German.

848
symposium
Ancient Greek drinking party. It has not much in common with today’s symposium.

Syrah
A red wine grape, grown in France's Rhône valley. It produces a tannin rich, dark full-bodied wine. It is
the predominant grape of France's Rhône Valley, where it is and used in Châteauneuf-du-Pape.
The petit sirah extensively cultivated in California and in Australia is a different variety.

syrniki
Russian pancakes made of buttermilk curds, served with whipped cream or sour cream and jam

Szamorodni
Hungarian wine made with the Furmint grape in the Tokay region. It can range fro dry to sweet.

Szathmary, Louis
Late Chicago chef, Hungarian born, owner of the long famous Bakery restaurant. He donated his large
cookbook collection to Johnson and Wales University in Rhode Island. He deserves credit for getting the
status of the chef changed to professional.

Szechuan cuisine
See China food.

Székely gulyas
Hungarian goulash (stew) made with pork,and Sauerkraut, seasoned with paprika. The dish is finished
with sour cream or heavy cream.

T-bone steak.
Steak cut from the short loin of beef still containing the T shaped bone. The tenderloin is part is smaller
than in the porter house steak. See there.
Meat Buyers Guide # 1174.

taamiya
Term for falafel in Egypt. See falafel.

Tabasco
Hot red pepper cultivated mostly in Louisiana. It is the main ingredient in Tabasco Sauce. See there.

Tabasco Sauce
Commercial condiment sauce, made with chili peppers, salt and vinegar. The sauce is very hot. Made in
Louisiana by the McIlhenny family since 1868.

tabbouleh
Middle Eastern cracked wheat salad with parsley, mint, green onions, tomatoes, olive oil and lemon
juice.
See bulgur.
Also known as tabouleh, tabooley, tabbouleh.

table waters
British term for bottled mineral waters.

Tâche, La
Famous Burgundy, France in the region of Vosne Romanée vineyard and the wine produced there. The
quantities are small.
The French term tâché means stained, but to what extent the name is directly connected with the famous
red wine is open to speculation.

taco

849
Mexican sandwich based on a fried tortilla shell filled with salads and meats. The normal filling consists
of lettuce, shredded cheese (queso blanco), diced tomatoes, guacamole, cold meat sauce, re-fried beans
and chili.
Served in Mexico in taquerías.

taco-polaco
Street food of San Antonio, Texas. As the name suggests, it blends Mexican and Polish cultures. It is a
Polish sausage, wrapped in a Mexican tortilla.

tacu-tacu
Peruvian rice patty served with baked beans and stewed goat.

Tafelspitz
Austrian/Viennese beef cut which is traditionally served boiled. The dish goes back to the Austrian
Hungarian Empire, when Hungary supplied Vienna with high quality beef, and the Emperor Franz Joseph
supposedly eat boiled beef every day for lunch. Tafel mean dinner table, and the piece is considered the
finest beef cut for boiling.
Old Viennese diners would specify the exact slice they would want. Tafelspitz is often served with apple
horseradish sauce or creamy chive sauce. The typical vegetable accompaniments are creamed spinach
and potatoes.
The meat cut is the bottom sirloin butt triangle, Meat Buyers Guide # 185C or 185D or the top triangle of
the bottom round. In normal restaurant service, all parts of the top sirloin butt Meat Buyers Guide # 184
are used.

Tafelwein
German term for table wine. The frequently changing German wine laws stipulate that the region where
the wine comes from, but not vineyard, is identified on the label. The wine is most likely served by the
glass in German restaurants.

taffy
Candy made with sugar and molasses boiled with butter and water. The boiled sugar is twisted and
pulled, which gives it a chewy texture and shiny appearance.
The saltwater taffy from Atlantic City, New Jersey was famous, because it was allegedly made with ocean
water. See saltwater taffy.

Tafi
Argentinean cheese.

tagliarini
Flat ribbon egg pasta from the Piedmont area in the north of Italy. Available also blended with spinach
and called tagliarini verdi.
tagliata
Italian paper-thin slices of beef filet, quickly sauted in hot oil.

tagliatelle
Italian pasta in the shape of narrow noodles, a specialty of Bologna. Very similar to fettuccine.
Tagliatelle alla panna is a famous dish made with with cream and Parmesan cheese.

tagliolini
Italian pasta resembling thin spaghetti.

tah dig
Crisp rice crust, scraped from the bottom of the rice cooking pot and eaten in chunks with chelo kebab,
the Iranian national dish.

tahine/tahineh
Sesame seed paste, a basic ingredient in Middle Eastern cooking.

850
Also spelled tahini or tahina.

tahu telor
Indonesia/Java. Deep fried bean curd served with egg and a slightly sweet sauce.

tailgate picnic
Meal with family and friends, using the rear door of a van or station wagon as buffet table. It is often
served when visiting a sport stadium.
With minivans replacing station wagons, the term is out of fashion.

Talbot, Château
Famous, large wine estate in Bordeaux, France. It produces a rich, slow maturing red wine.

tap room
Term for saloon or bar specializing in draft beer. Tap rooms were often located in hotels and women
were discouraged or not allowed to enter. The term is British and old fashioned, seldom used today in
the US.

Taillevent, Guillaume Tirel, 1310 - 1395

Famous chef for the 14th century King Charles V of France. His name was Tirel nicknamed Taillevent.
Tirel was an innovative chef, is credited to have written the first French cookbook, Le Viandier, although
he could not read or write and had to dictate it.
Taillevent is the name of a long standing 3-star Michelin-rated restaurant in Paris.

tajine/tadjin
Moroccan spicy mutton, lamb or chicken stew with olives. Named for the earthenware casserole with a
conical top, tajine salouis in which it is cooked.
See Morocco food.

take out/take away

Food, ready to eat, picked up at a restaurant or store, and eaten elsewhere. It has become a major
segment of the hospitality industry.

Taleggio
Italian semi-soft cheese from the region of Lombardy. It has a pale orange washed rind. The cheese is
mild with a slightly pungent taste, and it becomes creamier as it ages. Brescienella is a more pungent
version of this cheese. The cheese is excellent with bread, wine and with fruit.

Tali
Russian cheese, also called Eriwani.

Talleyrand, Charles Maurice, Duke

French politician, 1754 - 1838, who employed the celebrated chef Carême for a while.

tallow
Tallow is used by chefs to carve or mold figures for buffet decorations. This practice is old fashioned,
but still seen. Hard tallow can be carved, soft tallow can be molded.
Some chef have their own recipe for tallow, consisting of shortening, rendered suet and wax.

Talmouse
Classical French puff pastry appetizer filled with cheese.

tamale pie
Corn mush and meat pie seasoned with chili.

tamale

851
Mexican dish consisting of a corn or other starch mixture, seasoned, wrapped in corn husks or banana
leaves and steamed. Tamales can be stuffed with meats or cheese, even with sweet fruits and eaten as
dessert.
The standard tamale dough is made with Masa Harina, a lye treated corn flour, mixed with hot water and
lard to a stiff paste.
Steaming food wrapped in leaves is found in many cultures where leaves are available year round.

Tamara
Indian spice, a blend of anise seeds, fennel seeds, cinnamon, cloves and coriander.

Tamarack Liqueur
Bourbon whiskey based cordial flavored with maple syrup, first made by Vermont Distillers.

tamarillo

Tropical fruit, glossy purplish-red, red or golden, egg-shaped, with a slightly pointed end. It is pale
orange inside with a circle of small black seeds. The tart, bitter-sweet taste has been described as a
cross between a plum, raspberry and persimmon.
Native to Peru and cultivated in many tropical countries. High in vitamin C and low in calories.
Tamarillos can be eaten plain or with a dash of sugar. Because of their strong acidity, they are good
combined with meats, in making sauces or preserves and commonly used in chutney. Tamarillos are
often called tree tomatoes because of their physical resemblance, but they are not botanically related.
Also known as jambolan, Java plum.
Cyphomandra betacea.

tamarind, Spanish
Apple sized fruit found in Africa, India and the West Indies.
Vangueria madgascariensis.

852
tamarind
Tropical fruit pods with sour taste, native to Africa or Asia. The seeds were brought from India to the
West Indies in the 17th century. It now grows on large trees in most tropical and sub-tropical areas of the
world, including South America, Africa, Mediterranean countries and southeast Asia. Popular in ethnic
cuisines, such as that of India, Thailand and many African countries.
The brown pods are sometimes sold in their semi-dry form, but more often as a compacted, sticky mass.
When buying compacted fruit, check for telltale holes indicating insect penetration. The pods are
available in summer and autumn, but the pulp is available year-round. Their high sugar content makes
them high in calories, but the pulp is quite acidic.
Used in chutney, sauces, nectars and Worcestershire Sauce. A syrup is made from the pods and used to
flavor drinks in Asia, the Middle East and South America. The natural enzymes have a thirst quenching
effect. Also used as a base for fruit sauces. Tamarind paste is a seasoning in South Asian cooking.
Tamarind was mentioned in the Bible.
Also known as Indian date, tamar hindi in Arabic and Hebrew. Asam djawa in Indonesia.
Tamarin in French, tamarindo in Spanish.
Tamarindus indica.

tamban
Singaporean small fish or sprat.

tambaquí
Brazilian large Amazon River food fish with tasty olive-green flesh. The fish it eats fruit and nuts that
have fallen into the river from jungle trees.
Over-fishing has significantly reduced the supply in terms of numbers and the size of fish.

Tamie
French cheese made by the Trappist monks in the Savoy region.

Tamiiosa Romaneasca
Romanian ancient white wine grape. It produces very sweet wines.

tammy cloth/tamis
Cloth used in commercial kitchens to strain liquids.

Tampa Cuban Sandwich

Hero sandwich, a specialty of Yuba City in Tampa.

tandoor
Indian barrel-shaped clay oven, used in tandoori cooking. It is heated with glowing charcoal at the
bottom, which imparts a smoky flavor to the meats or bread cooked in it. The charcoal heats the oven to
800 degrees or more.
The term tandoori refers to cooked or bakked in the oven. Gas fired ovens are frequently used in
restaurants.

tandoori cooking
Simple, fast method of cooking in a hot clay pit, which originated in Syria for baking bread. In the early
19th century, tandoori cooking was developed for other foods, especially the lean meats available, by
nomadic tribes in Peshawar in northwestern Pakistan. Pakistan was then a part of India; thus tandoori
became a method of Indian cooking.
Since tandoori cooking had peasant origins, status-conscious Indians were slow to universally adopt it.
For years, it was ignored by the upper-classes.
As used today, lean meats are marinated in herb yogurt, then skewered and quickly cooked in the
glowing hot tandoori oven. The trademark orange color does not contribute flavor per se, but has been
traditionally applied to indicate that the meat was cooked by this method. In addition to the searingly hot
ovens, the yoghurt marinade speeds the cooking process by tenderizing the meats.
The red color is from spices and vegetable dyes.

853
tang
Section of knife blade that extends through the handle. High quality knives have a full tang extending all
the way through the handle, secured with three rivets. Three quarter tang has three rivets but the bottom
of the tang is encased in the handle. Rat - tail tangs are embedded in the handle and have no rivets.
The thickness of the blade and tang is important. Good knives are thickest where the blade meets the
handle, and then the tangs taper off slightly thinner, but evenly through the handle.

Tang™
Brand name for orange juice powder, a trademark of General Foods. It was taken on space flights.
A cocktail called TNT is made with Tang and Tequila. It is often served hot.

tangelo
Citrus fruit, cross between a tangerine and grapefruit. The name comes from a combination of tangerine
and pomelo. The fruits are large, round and sweet, deep orange in color with a bulge at the stem end.
They are easy to peel.
VARIETIES INCLUDE:
Cushman's Honeybells - seedless, sweet and extra-juicy.
Orlando - developed in Florida. Oval to round and medium to large in size. Light to deep
orange color. Pebbly peel of medium thickness, which clings tightly to the fruit. Very juicy.
Mineola/Minneola - developed in Florida, a distinctive variety with a knob at one end of the
fruit. Round to somewhat bell-shaped. Also known as a honeybell. Medium to very large. Deep-
orange to red-orange color with a smooth to pebbly peel. Few seeds.
Seminole - round, from New Zealand.
Citrus spp.

tangerine
Hybrid citrus fruit, a small sweet orange with loose skin. Literally, the name means orange of Tangier, a
Moroccan city, though it is believed that the tangerine originated in Asia. It is also known as mandarin
orange, referring to the ruling class of China.
Actually there is a minor difference between the mandarin and tangerine, the mandarin originated in
China and the tangerine originated in India. However, the names and varieties are used interchangeably.
Tangerine/mandarins sections are often canned and are a staple in commercial food service
organization. The fruit is also used in liqueurs.
Tangerines are served during Chinese New Year celebrations to symbolize good luck.
Citrus reticulata.

tangle
Edible kelp. See seaweed.

tangleberries
Wild variety of hucklberries native to North America.
Also known as blue huckleberry, dangleberry.
Gaylusacia frondosa.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

Tango Cocktail
Other name for Bronx Cocktail, consisting of gin, vermouth and orange juice.

854
tangor
Citrus fruit, a cross between an orange and a tangerine, but it is most similar to the tangerine. There is
considerable confusion in deciding wether a fruit is a tangerine or a tangor.
VARIETIES INCLUDE:
Clementine
King
Temple - originally bred in Jamaica and now grown mainly in Florida and Israel. It has a distinctively
darker orange skin. Not to be confused with Temple oranges..

Tannat
French red wine grape variety with high tannin grown in Southwest France. It is a blending wine,
although the main ingredient in some provincial wines.

tannia
Tropical tuber used as starch with hairy brown skin.
Also known as coco yam.

tannin
Chemical substance occurring naturally in wood bark, wood, roots and stems. It is used for curing and
tanning leather. In wine making tannin comes from the skins, stems of grapes. Since red wines stay on
contact with grape skins and stems longer than white wines, the tannin content is higher. Tannin is also
picked up from aging barrels, which are normally made from oak.
The taste make the mouth pucker. Tannin is a preservative in wine and for this reason red wines will last
longer than white wines. The sediment encountered in older red wines is primarily tannin.

tansy
Strong-smelling perennial herb, with a camphor-like odor. Popular in times past in England where it was
used as an aid in digestion and to calm the nerves.
Used to flavor cakes and puddings which in Elizabethan times were eaten on Easter Sunday. The strong
smell is also used to ward off moths.
Tansy pudding was a dessert served at Mount Vernon, George Washington’s home. It was made with
cherries instead of tansy.
Also known as buttons, common tansy, golden buttons.
Tanacetum vulgarities.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Tanzenberger
Austrian cheese resembling Limburger. See there.

Taoists
Religious/cultural group that believing that eating the proper foods restores balance to an ailing body.
They divide food into five categories based on taste. Each category is thought to nourish a different body
organ and its functions.
Bitter foods - affect the heart as well as the small intestine.
Salty foods - affect the kidneys and bladder
Sweet foods - affect the stomach, spleen, and pancreas.
Sour foods - affect the liver and gallbladder.
Spicy foods - affect the lungs and large intestine.
Taoists believe that the ideal diet includes equal amounts of each food category, that too much of a food
type will over stress the body organ and too little will weaken it. Taoists believe that the typical American
diet includes an overabundance of sweet and salty.

Taos lightning
Strong distilled brandies made at Taos, New Mexico when it was still part of Colonial Spain.

Tap

855
Used as noun it is a spigot or faucet inserted into casks to drain off liquid, such as in tap beer.
Used as verb it is inserting the devise.

tapas
Spanish appetizers served in bars. Tapas are usually displayed on the bar where they are selected and
eaten standing up. They can be anything from a slice of cheese, ham or sausage on a slice of bread to
grilled mushrooms, shrimp, baby eel, snail or quail preparations. Tapas are served on small dishes.
The term probably comes from the Spanish word tapar, meaning to cover. It is said that tapas were
originally small slices of bread placed on top of a glass to keep the flies out.
Tapas have become a fad in upscale restaurants in the US.

tapenade
French/Provençale dip made with grilled eggplants, garlic and oil.
Also known as caponata.

Tapioca
Dried starch extracted from the cassava or manioc root. Used as a thickener in puddings, soups, and
sauces. It is available in granules, and is pure starch.
Pearl tapioca is made by forcing the moist starch though sieves.
Tapioca is also used as laundry starch.
Manihot esculenta.

tappit hen
Rare, squat wine bottle that holds 48 oz and more, used in Bordeaux in the 18th century. The term is
also used in Scotland for a tankard with an ornamented protruding lid.

taquerías (taquerias)
Mexican taco parlors.

taradito
Peruvian dish consisting of marinated raw fish. It is basically the same as seviche, although taradito is
only marinated in lemon or lime juice.
Seviche is marinated with citrus juices, spices and onions. See there.

tarako
Japanese preserved roe made from Alaskan pollack/pollock.
Momojiko in Japanese.

tarama
Cured red mullet roe.

taramosalata/taramasalata
Middle Eastern, especially Greek and Turkish fish roe paste made with olive oil, lemon juice and soaked
white bread. Usually served with pita bread. The roe is usually salted and smoked mullet roe or carp roe
called tarama.

taratoor
Arabic term for a dip based on tahina. See there.

targola
The fruit of the Indian tar or tad palm. The jelly inside the fruits is edible.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

tarhonya

856
Hungarian dried pasta, flour and egg dough pressed through a sieve shaped into small barley-like
pieces. The term Tarhonya might be of Turkish origin.

Taro

Picture courtesy of Melissa's Inc. (800) 588 1281

Hawaiian food plant cultivated in tropical countries especially on Pacific islands and in the West Indies.
Taro is planted and harvested at the same time. Farmers harvest the root part of the plant by yanking it
out of the ground, hacking off the foot-long root, and they replant it by pushing the top back into the soil.
The plant has large leaves, the roots are white, gray to lilac. The roots of the Royal Taro have a red sap.
The starchy corm are used to make poi , the Hawaiian Islands' staple. In Hispanic cooking they are used
as starch and to thicken stews. The leaves are used as vegetable and are known as dasheen. See
dasheen.
Taro is related to philodendron.
Also known as Kalo, Dranu or Eddo.
Colocasia antiquorum/ colocasia esculenta.

tarpon
Famous game fish harvested in the South Atlantic.
Also known as Kingfish.
Tarpon atlanticus.

tarragon
Culinary herb. There are two varieties, French and Russian tarragon. The French variety has superior,
but stronger taste, and should be used sparingly. Its most common uses are in Sauce Béarnaise, and in
tarragon vinegar. Russian tarragon is less esteemed.
French tarragon - artemisia dracunculus.
Russian tarragon - artemisia dracunculoides.
Estragon in French, Estragon in German, estragón in Spanish.

Tarragona
Province and city in Spain on the Mediterranean coast with considerable wine production.

Tarrantez
Grape formerly grown on the island of Madeira until it was wiped out by the phylloxera epidemic. See
there.

tart
Open-faced pastry. The crust should have a crumbly texture. The tarts can be filled with pastry cream
and fruit, but also with onions, cheese and cream.
Also another word for a prostitute, which makes for some naughty jokes.

tart
Term to describe a sharp, sour taste.

Tartar Steak
See steak tartar.

857
Tartar sauce
Cold sauce made with mayonnaise, chopped capers, onions, pickles and anchovy. Originally, tartar
sauce was made with boiled egg yolks, mashed and blended with oil. It is believed to have been
named for the Tartars who were ancient Mongolian horsemen and eat cold food.
Tartar sauce is served with breaded fried food, especially shrimp and fish.
Also known as Tartare Sauce. See steak Tartar.

tartaric acid
Organic compound found in such foods as grape juice. Extracted, it has several uses. Its most common
use in the home kitchen is to stabilize the foam in beaten egg whites. It also inhibits the crystallization of
sugar in candy making. It is also a component in baking powder.
It can be found as harmless deposits of white crystals in older white wines.
It is marketed as cream of tartar.
See cream of tartar.

tarte flambée
Alsatian cheese tart, served as appetizer.

tarte tatin
French upside-down apple cake served warm. The official name is Tarte des demoiselles Tatin. The
bottom of a suitable cake pan is covered with caramel sugar and butter, sliced apple pieces are placed
on top and then covered with a pie or sweet cookie dough.
Tarte tatin is served inverted, so the caramelized apples are on top. Firm apples, such as Granny Smith
should be used.

tarte à l’djote
A specialty of the Brabant region of Belgium, served around the town of Nivelles. A pungent tart made
with cheese, onions and beet leaves. It was first served in the 11th century by the abbesses of St.
Gertrude, and today it is traditionally served to the poor on the May 4th holiday of Katamai, a dialect
corruption of the French quatre mai.

tarte au Maroilles
Specialty of northern France, tarte made with a brioche-like dough, topped with Maroilles cheese.

tartelette
French term for small tarts. The term is used for tartelettes with sweet and with non sweet fillings. Small
tartelettes are often served as hors d’oeuvres.

tartines
French term for thin, buttered bread slices.

tartufai
Italian truffle collector.

tartufella
Italian cheese, cave-ripened, semi-soft, with a hint of truffle flavor.

tartufi/tartufi bianchi
Italian name for white truffles. See truffles.
Tuber magnatum pico.

tartufo nero
Italian term black truffle.

tasajo
South American cured and salted beef.
Also known as beef jerkey.

858
taste
Research has shown that humans are born with the ability to distinguish the four basic tastes: Sweet,
sour, bitter, and salty.
Babies and children have a naturally strong preference for sweet. Female babies react to smells more
than male babies.

tastevin
French wine tasting cup, often seen around the neck of Sommeliers. It is used in frequently in Burgundy,
and the Burgundian wine society is called Confrérie des Chevaliers du Tastevin.

tatties
Scottish slang term for potatoes.

taupinière
Aged goat cheese.

tautog
Ocean food fish harvested on the Atlantic Coast.
Also known as blackfish.
Tautoga onitis.
Tavel
A rosé wine from the Rhone valley in France. Made predominately from the Grenache grape, though it
may include several other grape varieties. Another rosé wine made in the Rhone valley is Lirac, but it is
not as prized as Tavel.

tavern
Taverns are places where alcoholic beverages are consumed. During Colonial times taverns became
important institutions and were eventually regulated by ordinances and government restrictions.
Taverns were divided into two distinct categories: Ordinaries and saloons. Ordinaries were respectable
establishments where the wealthy and proper citizens would meet to discuss business and politics.
Ordinaries had to be located within a short distance from the village church so that clergy and
churchgoers could visit them after the sermon.
Ordinaries were so important for social life that every had to have one.
Saloons were rowdy, loud places where the workers, farmers and proletarians met to drink, commiserate
and gamble. Rum, Bourbon and ale were the drinks of choice.
Ordinaries were eventually replaced by restaurants and country clubs, saloons offered free food to attract
customers. Prohibition targeted saloons as unsavory places which lured men away from home. After
prohibition saloons never gained the notary they had but neither offered the fun.

Tavern on the Green

Restaurant located in the Central Park in New York City. The structure was built in 1870 in rural Victorian
Gothic style to house 200 sheep. Park Commissioner Robert Moses converted the building to a
restaurant, which opened October 20, 1934. The management companies changed a number of times,
and the restaurant lease was acquired by flamboyant Warner LeRoy. After a lavish 10 Million renovation,
the restaurant reopened on August 31, 1976.
Tavern on the Green is one of the largest grossing restaurants in the US.

taverna
Small inn and bar. The term is used in Greece.

tavola di amicizia
Literally translated, it means friendship table. It is the large, casual dining table found in Italian
farmhouse kitchens.

859
Tawny
Wine term describing a warm, reddish-brown color. The color is usually achieved by aging, and is used in
connection with aged sweet Port wine.

tayberries
Berries which look and taste like giant raspberries, a hybrid developed in Scotland and found in the
Pacific Northwest.

TBA
Abbreviation for the German wine Trockenbeerenauslese. See there.

Tchelistcheff, Andre
One of California's foremost eonologists, born in Russia in 1901. Andre Tchelistcheff worked from 1938
to 1974 at Beaulieu Vineyards, building its reputation,
into one of California's finest, and he has continued to consult to them along with many of California's
finest wineries and wine makers, including to the wine estate of Francis Coppola.

tchorba
Yugoslavian chicken soup, seasoned with basil.

tea
After water, the most widely consumed beverage worldwide, believed to have first been brewed in 2737
BC by Chinese Emperor Shennung.
Tea grows on an evergreen shrub in sub tropical regions and needs very wet climate, but also soil with
good drainage. It is often cultivated on mountain slopes. The shrub is pruned frequently to encourage it
to spread and to control height. The leaves are carefully picked by hand at frequent intervals. Only the
new shoots are picked, called flush. There is considerable variances in the size of leaves, the smallest
being the most flavorful. Tea companies distinguish between first, second and third flush.
Several different tea types are gathered from the same shrub, strictly by the size of leaves.
Tea was first brought to Europe by the Dutch East India Company in the early sixteenth century. It came
to Colonial America around 1680.
Americans were tea drinkers until the Revolutionary War, but the high tea tax, which brought on the
Boston Tea Party, as well as an emotional break with tea and the new world's abundance of coffee, tea
was replaced as the national beverage. Coffee was replaced by soft drinks in the 1970's as the most
popular manufactured beverage.
There were always health benefits credited to drinking tea and recent research has shown that tea
contains phytochemical catechin and flavonols. Both are believed to reduce the risk of developing
coronary heart disease, stroke and some types of cancer.
THE MAIN TYPES ARE:
Black tea, the leaves are fermented (oxidized). This tea is preferred in the western world
and in Russia.
Green tea, the leaves are not fermented and is popular in Asia.
Olong/Oolong is partly fermented tea.
THE MANUFACTURING PROCESS CONSIST OF:
Withering - drying the tea, but still keeping the leaves still flexible
Rolling - sending the leaves to rollers to break the cells and roll the leaves
Firing - drying the tea leaves
Fermentation - black tea is fermented before drying by spreading it under controlled
temperatures and humidity.
The processed tea is sifted and graded accordingly. The largest leaves are inexpensive teas. The next
sizes are named according to local customs. The finer the particles, the quicker they will steep. Tea dust
can be of excellent quality, but is often shunned and used in inexpensive teas. See tea bags.
Tea is most often blended to assure a uniform product because soil and climatic changes between
growing periods affect the flavor of tea. Small samples are received by brokers and tested for quality,
flavor and color. Often flavored blossoms and herbs, such as Jasmin, are added.
There are, as can be expected, thousands of tea brands and varieties, from single estate teas to blends
and brand names.

860
TEA TYPES AND VARIETIES BY COUNTRIES:
African teas - teas cultivated in Kenya and in Malawi.
Chinese teas - Brick Tea - a prized and very expensive Chinese tea, aged 8 to 10 years. It is pressed
into brick shaped cakes divided by indented lines for transportation.
China black and green teas - available in many varieties as plain, scented and sorted by leaf size.
Chrysanthemum tea - flavored with the flower blossoms, and is available green or black.
Keemun - large leaf black tea.
Dragon Well - associated with the eastern Chinese province of Chekiang.
Monkey Pluck - Chinese tea grown on steep cliffs and supposedly picked by specially trained monkeys.
Oolong - black tea not thoroughly fermented, most comes from Taiwan/Formosa and China.
Fragrant Flakes - associated with the southeastern Chinese province of Kiangsi.
Iron Buddha - Chinese green-tipped tea, high in tannin, with a strong metallic taste.
Jasmine - black or green tea blended with Jasmin blossoms. The tea is very aromatic.
Pu-Li - black tea from the Yunnan province of southwestern China.
Ceylon teas- The name is still used, although the country is called now Sri Lanka. Golden orange in color
with a delicate aroma and taste. The tea resembles Indian tea.
Dimbula, Kandy, Luaka, Nuwara Eliya and Unva are varieties.
Formosa tea - old term for teas cultivated in Taiwan. It produces black, green and Oolong teas.
Lapsang - tea with smoky flavor from Taiwan.
Pouchong - slightly fermented tea from Taiwan.
Indian teas - Assam - district in Northern India, the source of some of the finest teas.
Darjeerling - one of India's finest teas. From northern India in the foothills of the Himalayas.
Earl Grey - blend developed in 1784. Chinese black teas, faintly scented with oil of bergamot. Named for
the Peer for whom it was created. Nilgiri is a tea growing region.
Japan teas - normally green teas. The best are fired with great care in bamboo baskets. Varieties are
Banch, Ggyokuro, Kokei Cha, Matcha, sencha Fuku Jyu.
Java and Sumatra - teas produced in Indonesia resembling Indian tea.
Gun Powder - large leaf green tea.
Instant powdered tea was first made in the 1930's. Now sold unsweetened as well as sweetened and/or
with flavorings, a typical instant ice tea with sugar contains about 85 calories per 8 oz. glass.
Tea leaves are also used in cooking as in tea-leaf eggs, and in smoking foods such as chicken and duck.
Also used for stir-frying. Green tea is also used to make ice cream.
Fermented tea leaves contain tannin, which makes the tea bitter if left in the water too long.
Cha is the Chinese generic term for tea.
In Japan the tea ceremony has ritual significance. It is called cha - no - yu. The tea used is a powdered
green, whipped with a bamboo whisk in a ceramic bowl.
See tea terms about leaf sizes.
Thea sinensis.

tea bags
Tea bags have been around since 1902. Long popular in the US, they were slower to be adopted in
Britain, though now they account for the largest share of the market.
Tea bags were invented in England during the Victorian time. In order to fill tea bags by machines
efficiently, broken leaves were used, which are of lesser quality than whole small leaves. Some
manufacturers even used the smallest broken leaves, called dust. Tea dust is not necessarily bad quality
tea, but it can be adulterated easily. The quality was not as good as fine loose tea and tea bags got a
bad reputation.
There was also concern about flavors transferred from the paper and glue to the beverage. Tea bags
gave some people stomach discomfort as they are made with chlorine-bleached paper. Today tea bags
are sealed without glue and the paper is completely flavorless. Good quality tea is used in most tea bag
brands.
See Teekanne.

861
tea biscuits
English small, sweet cookies.

tea caddy
Old English term for a box, usually made of silver or fine wood with a lock on it
keep tea, which at one time was very expensive.

tea clippers
Sailing ship raced in the mid 1800's to bring tea from China. The most famous was Cutty Sark, which
became the trade mark of a whisky brand.

tea cozy
Cloth cap or cover to keep tea pots hot when on the table.

tea de-caffeinated
TWO METHODS ARE USED:
De-caffeinating with ethyl acetate.
De-caffeinating with carbon dioxide. This method is more expensive but the flavor of the final product is
noticeably better.

tea egg
Perforated metal or china devise, usually egg shaped. Loose tea is placed in the tea egg, which is
lowered into the hot water until the tea has the desired strength.
Also known as tea ball.

tea-leaf eggs
Chinese popular dish during Chinese New Year as eggs symbolize rebirth and good fortune. Hard-boiled
eggs with their shells gently cracked, but not removed are simmered for about an hour in a broth of
water, soy sauce, star anise and tea leaves. The broth penetrates the cracks so the egg resembles
marble.

tea ladies
British office workers whose sole responsibility is to serve tea throughout the work day. Once quite
popular, but nowadays replaced mostly by vending machines or self service centers.

tea room
Essentially a British term for a restaurant serving tea and light food but no alcoholic beverages. Tea
rooms were considered by women as safe places to go.

tea smoking
The Chinese often use tea to smoke foods. Most of tea smoking is for a brief period after the food is
cooked. The tea should be fresh to impart the best flavor.

tea sock
Wire hoop lined with a cotton bag to be lowered into the tea pot. The dry tea is placed in the bag and
removed when the tea is sufficiently flavored.

tea substitutes
Many herbs, blossoms and leaves are used to make tea. There are also many blends of tea with other
herbal ingredients on the market. This is perfectly legal as long as the ingredients are clearly indicated
on the label.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plants mentioned.

862
tea tax
Tea has been the source of revue for governments in many consuming and exporting countries. The first
reference to a tax on tea appeared in Chine over twelve hundred years ago. A duty on tea was imposed
in England by Charles II in 1660, and in 1722 the combine total of the fixed duty and the ad valorem
import duty on tea was 200 per cent of the landed price.
This situation led to smuggling, large scale adulteration and to the American revolution.

tea terms
OP - Orange Pekoe, designation of leaf size, the smallest leaves.
BOP - Broken Orange Pekoe
BOPI - BOP Imperial, larger than standard BOP
PF - Leaves smaller than BOP
GFOP - Golden bud flowery Orange Pekoe
GBOP - Golden broken Orange pekoe
TGFOP - Golden tips BOP
FTGFOP1 - Finest Darjeeling tea
SFTGFOP1 - Super fine Darjeeling tea

tea towel
Special linen towel for drying cups and removing traces of tannin from china. The tradition of using a
special towel began in the early 1700's when the British found Irish linen was the most effective.
Also referred to as a tea cloth.

Teal duck
Wild duck, one of the smallest duck hunted for food. It was approved as Lenten dish by the Catholic
church because it feeds on fish.

Tee
German word for tea. Teekanne is a leading German tea company which developed 1946 a folded
double tea bag not using any glue. The company started 1888 in the Austrian Hungarian monarchy.

Teewurst
German spreadable sausage made with pork and beef. It is a high quality sausage and used to make
dainty sandwiches served with tea.

teff
Staple grain in Ethiopia. The very tiny grain is rich in iron and can be white, brown or purple. It is used
for making the traditional Ethiopian bread/pancake called injera.
Also known as Love grass.
Eragrostis abyssunica.

Teflon™
Brand name for a non-stick surface for cooking pans. Non-stick pans are advantageous in low-fat
cooking.

Tegetthoff, Wilhelm 1827 - 1871

Austrian admiral, his name is associated with some dishes.

teinturier
French term for grapes with purple or red juice, which is rare, because almost all grape juice is white.
These grape are used to add additional color to certain wines.

tel kadayiff
Armenian dessert, shredded wheat pastry, soaked with honey syrup.

863
Teleme
Turkish cheese, also called Brândza de Braila. It is a pickeled ewe’s or goat’s milk cheese, and also
made in Bulgaria, Greece and Rumania.

Tellicherry pepper
Very hot pepper from Mangalore on the southwest coast of India.

Tellier, Charles
French engineer who pioneered refrigeration on cargo ships that made shipments of frozen meat from
South America to Europe possible.
In 1877 the Tellier and Jullien Company were given a five year monopoly by the Argentine government to
ship frozen meat overseas.

Tembleque
Puerto Rican light coconut pudding.

tempeh
Soybean based fermented product, resembling chicken in taste, color and texture. Made from beans
which have been ground, soaked overnight, baked, cooled, fermented with rhizopus culture, and formed
into small firm white cakes.
Tempeh is originally from Indonesia, and is consumed by vegetarians and health food enthusiasts.

tempered wheat
Term used in connection with the manufacture of matzos. Tempered wheat has been soaked in water to
soften it, but is not allowed to sprout or ferment. This wheat is permitted for matzo baking except during
Passover, when un-tempered (not soaked wheat) must be used.

temple orange
Another name for clementine. See there.

Tempranillo
Spanish red wine grape, also known as Tinto Fino or Tinto del Pais. The major grape of the Rioja region,
Ribera del Duero and also in the Somontano area of northeastern Spain.
It makes wines of deep color, good aroma, and good fruit taste. It is often blended with the Garnacha
especially in the Rioja.

tempura
Japanese batter-coated deep-fried fish and vegetables. Tough perfected by the Japanese, the dish was
actually introduced to them by Portuguese missionaries in the late 16th century.
The batter is light and delicate and the Japanese character for tempura appropriately resembles the
character for heaven.

tempura bars
Japanese. Restaurants specializing in serving tempura. The customers sit at counters and the tempura is
presented in many small servings so it is always hot and crisp.

tench
European fresh water food fish in the carp family.
Also known as Doctor Fish.
Tinca tinca.

tenderizer
Product made from the papain enzyme, derived from the papaya plant. The tenderizer, when sprinkled
over meat, will make it more tender. It is de-activated when heated and therefore safe to eat.

tenderloin

864
Muscle located inside the rib cage. Since it gets virtually no exercise it is the most tender part of an
animal.
It is often called filet.

tendons
French culinary term for breast slices, usually from veal or lamb. One famous dish is tendons de veau
braises, a French traditional dish made with slices of veal breast braised with onions, celery, carrots,
garlic, and white wine.
It is a good example how inexpensive meat cuts can be used.

Tennessee whiskey
Corn whiskey made with the sour mash process.

tentsuyu
Japanese dipping sauce for tempura.

tepary bean
Bean cultivated by the native American Indians, now being grown again. It is drought and heat resistant.
Phaseolus acutifolius latifolius.

teppan-yaki/teppanyaki
Japanese style of cooking in which the chefs dice the food before your eyes. It is characterized by
energetic slicing, stirring, tossing, and basting on a flat, searingly hot stainless steel counter top.
Popularized in the US by the Benihana restaurant chain.

Tequila
Distilled Mexican beverage made with the fermented juice of the mezcal plant, also called maguey or
agave. The drink is named after the town Tequila, where the best mezcal plants are cultivated. It is the
national drink of Mexico and available in many quality levels.
The plants are slow to mature, and produce a large core filled with sweet sap. The sap is called agua de
miel , honey water in Spanish. It ferments rapidly, and the resulting alcoholic beverage is called pulque.
Distilled pulque yields a clear brandy. The Spaniards introduced distillation to Mexico in the early 1500's
and the brandy is called Mezcal. All Tequila is Mezcal, but the better products, especially from the upland
valleys near Guadalajara in the state of Jalisco, or in Tamaulipas are called Tequila.
Inexpensive Tequila is often blended with neutral grain spirits. When Tequila is made with 100% agave
pulque, is mentioned on the label.
Special drinking style is associated with Tequila. When drunk pure, the rim of the glass is dipped in salt,
and the drink is followed by biting into a wedge of lime.
Traditional Tequila is seldom aged. Oak aged, hand crafted boutique Tequila has entered the market and
is competing with fine brandies. Tequila aging is regulated, Mezcal aging is not.
AGED TEQUILA VARIETIES:
Plata - not aged in oak
Reposada - aged 2 to 11 months in oak
Añejo - aged for two years.
Boutique Tequila has become very sophisticated. There is consideration of microclimates, age of agave
plants, genus of plants, harvesting and other factors. Special Tequila is made from wild growing plants
and is rare and expensive.
Tequila colored with caramel is sold as Golden Tequila. It is not an indication of quality unless indicated
on the label. There are many cocktails based on Tequila and by far the most popular is Margarita, made
with lime juice of Cointreau or other sweet cordial.
OTHER TEQUILA COCKTAILS ARE:
Brave Bull
Matador
Paloma
Tequila Sunrise.
KEY BRANDS ARE:
Chinaco

865
Cuervo.
Don Julio
El Tesoro
Herradura
Lapiz
Patron
Porfidio
Sauza
A tequila flavored beer has come on the market.

Terbash
White wine rape variety grown in Tadzhikistan, Uzbekistan and the Crimea. It is cultivated as table
grape, for table wine and as base for dessert wines.

terefa
Jiddish/Jewish term for non-Kosher. Also known as trefe.

tereré
Term for yerba maté , the South American herb tea, when served cold. Tereré is usually not sweetened
but flavored with an herb mixture called yuyo, mint or lemon.

terfezia
North African truffles, they are white and look like the famous Italian truffles. They smell more like a
mushroom than a genuine truffle, and are much less expensive.

teriyaki
Japanese seasoning marinade and sauce made with soy sauce, mirin, sugar, vinegar spices.

Terlano
White wine from the province of Alto Adige, formerly South Tyrol, named after a small village. The wine
is dry and should be drunk young.

Teroldego
Italian red wine grape variety grown exclusively in Trentino. It is low in tannin, but high in acids and
bitter. It is a local wine to be drunk while young.

terpene
Natural chemical found in plants such as juniper berries, especially American berries.

Terrantez
Madeira/ Portuguese white wine grape.

terrapin
Small turtle living in brackish water. The Diamondback is considered the best species. Terrapin dishes
were once considered a delicacy served in fine restaurants. The gelatinous meat had little flavor and was
always served in a rich sauce heavily seasoned with Madeira wine.
The turtle was killed by plunging it into boiling water. To shorten the suffering, a clamp was fixed at the
neck to keep the head out of the shell when the turtle was immersed in boiling water. The turtle was then
boiled in veal and chicken stock until tender.
The carapace was removed, and the meat carefully picked from the bones. Attention had to be paid to
not rupturing the gall bladder. The meat pieces where then boiled again in the gelatinous stock until very
soft.
There were two basic preparation which differed very little.
Terrapin Baltimore - the cooked meat blended with brown meat sauce (demi glace), and seasoned with
cayenne pepper and Madeira wine.
Terrapin Maryland - the cooked meat blended with reduced heavy cream, Madeira wine and thickened
with Hollandaise sauce.

866
Terret noir
French red wine grape variety grown in the Rhône Valley and permitted in Châteauneuf - du - Pape.

Terrets Blanc and Terrets Gris

French white wine grape varieties extensively grown in Southwest France. The variety can produce
grape bunches that are black, white and grey. The wine is used in the production of Vermouth.

terrine
Culinary term for a finely ground meat or seafood paste cooked in a porcelain dish called terrine.
There is very little difference between a terrine and a paté. Basically, the terrine is served from the dish
it was baked in, the paté is served out of the dish, but there are exceptions to the rule.

terroir
French wine term, difficult to explain. It basically means the taste of the particular soil where the grapes
are grown, but in a much broader sense it also means the specific location which influences the micro
climate. It almost has a mystical connotation combining the history, labor, ownership and love for the
land into a fuzzy concept.
Terroir could be used as a negative term to describe a specific unpleasant flavor the wine picked up.
The German term is Bodengeschmack.

Terzolo
Italian cheese term to distinguish Parmesan type cheeses by season.
Terzolo is made in winter.
Maggengo in summer
Quartirolo in fall.

Tessin
German name for the Swiss Canton with Italian population. It is called Ticino in Italian.

testicles
Bull's testicles are a nourishing and delicious delicacy. Though people have sought to make them more
acceptable by giving them nicknames, such as Rocky Mountain oysters and swinging steaks.

tête de veau
French term for calf’s head. Calf’s heads are often served boiled and then fried, in a sauce, or cold in
aspic jelly.

tête moine
Cheese from the Swiss Jura region.

tête de cuvée
Generic French wine term used for the best part of any particular pressing, blend or batch of grapes.
The term is often used for special quality Champagne.

Tetilla
Mild Spanish cheese from Galicia.

867
Tetrazzini, Luisa
Italian opera singer. Spaghetti Tetrazzini is named after her. It consist of thin spaghetti, mixed with
mushrooms and cream sauce, and baked with cheese. The dish was a luncheon staple in New York
Hotels in the 1950's.

Tex-Mex
Cooking style using Mexican dishes and ingredients adopted for American taste. Nachos and Fajitas are
the best examples.

Texas 1015/1015Y Supersweet

Texas Spring onion of the sweet grano variety. It was developed in the 1980's by Dr. Leonard Pike, a
professor of horticulture at Texas A & M University. It is named for its optimum planting date of October
15.
Also known as the million dollar baby because of the huge sums of money spent in its development. The
onions are very large, delicious raw and extremely mild. It also has longer storage potential than most
other Spring onions. Available April through June.

Texel
Dutch ewe’s milk cheese made on the Island of the same name.

Teysha Cellars
Texas winery. The name comes from the native American word for Texas. Opened in late 1988, is the
first publicly held winery in Texas. Teysha Cellars is located in Lubbock, the wine growing region of
Texas. The wines are made from Zinfandel, Chenin Blanc, Chardonnay, and Cabernet Sauvignon grapes.

Thai/Thailand food
Other than the ever present rice, most dishes are spicy, but with a delicate balance of hot, sweet, salty,
piquant, and bitter. Not all Thai food is searingly hot and in many dishes the worst of the hot can be
avoided by simply removing the small hot chilies, known as phrik or prik khee nu, from a dish.
Originally, Thai food was a simple meal grilled on a wood fire or boiled in a clay pot. Chinese influences
are seen in the steamed fish, use of soy sauce, and stir frying. Indian influences are seen in the curried
dishes. A meal consists of several small course, served in quick succession. The Thai's are also big
snackers.
Stir frying is the predominant cooking method. The traditional Thai wok is a wide pan with a softly
rounded bottom, though Chinese-style woks are widely used.
The food is generally eaten with a fork and spoon, although chopsticks are sometimes used, particularly
for noodles. Most food is cut into bite-size morsels in preparation, so knives, a considered a symbol of
aggression, are not generally necessary.
Rice is the foundation of the cuisine, and there are many varieties. Especially prized is khao hom mali, a
delicious, long grain rice. Another common starch is sen mee, rice noodles.
Thai curries generally are coconut based. The word gaeng is used to describe curries and soups., and
the liquid is generally coconut milk. Thai curry is eaten over rice and is a sauce rather than a stew.
In Thai cooking, curry paste is used rather than curry powder. Krung gaeng is the generic word for curry
paste, and is often made with fresh ingredients.
CURRY PASTE VARIETIES:
Krung gaeng ped, very hot and reddish
Krung gaeng keo wan, green curry paste used for poultry, but also very hot
Krung gaeng som, orange, sour curry paste
Mussaman, Indian style curry paste
Krung gaeng karee, yellow curry paste.
Soups are common as a meal in themselves or as a part of a meal. Salads are popular. Oil is not used in
dressings, but the ubiquitous nam pla sauce often is.
TYPICAL DISHES:
Gaeng chow nuer - fish and vegetable curry.
Gaeng rawn - Bean thread noodle and vegetable soup.
Gaeng neua - Beef curry.
Gaeng mussamun - Chicken with green curry sauce.

868
Gai takrai - Boned chicken thighs, deep-fried and garnished with shredded lemon grass and chopped
nuts.
Gai takrai - Boned, deep-fried chicken thighs, garnished with shredded lemon grass and chopped nuts.
Gouy tiew phad - Stir-fried rice or noodles.
Kao soi - thick curried soup with egg noodles, topped with thin, deep-fried noodles. A specialty of the
northern city of Chiang Mai.
Laab - Ground chicken flavored with lemon grass and chili, served on a bed of shredded lettuce.
Laab moo - Minced pork with fish sauce, lemon juice, mint and green chilies. A specialty of Chiang Mai,
a city in the north.
Miang indo - Chicken with minced water chestnuts.
Pla kapong - A delicate, local saltwater fish.
Poo cha - Crab, deep-fried in the shell.
Tom kha kai - Thai. Chicken coconut soup, flavored with galingale.
Tom yum gung - Hot and sour soup.
Tom yam kung/tom yaam goong/tom yum gung - Lemon shrimp soup, flavored with coriander.
Thai desserts are basically custards with different flavors, sticky rice dishes, fried or poached
fruits, candied fruits and sweet fritters.

Thai ingredients
Bai Karree - curry leaves. See there.
Bai Toey Hom - the leaves of the panadus tree.
Bai Horapa - sweet basil. See there.
Bai Grapao - - holy basil, similar in appearance to the common Italian basil, but with purple stems and
sometimes purplish leaves
Bai Mangluk - basil, more hairy than sweet basil
Be Mee - fresh, thin egg noodles
Ceun Chai - celery. The Thai variety is more leafy and has a stronger flavor.
Chompoo - rose apple. See there.
Dang Noi/Man Sum Palung - tapioca. See there.
Durian - See there.
Hed Hunu - wood mushrooms
Hed Hom - Chinese dried mushrooms
Ka - galanga/galangale - a sweet fragrant rhizome, a cousin of ginger root.
Kabucha squash - Thai orange squash
Kamin - turmeric. See there.
Kanoon - jackfruit. See there.
Kapee - shrimp paste. Pungent ingredient available dried and in jars
Kha - See galanga.
Khao hom mali - flavorful Jasmine long-grained rice
King - ginger. See there.
Kluay - Bananas, frequently used fruit and the related plantain as vegetable
Krachai - lesser ginger, a rhizome related to ginger but milder
Kratiem - garlic. See there.
Lamut - sapodilla. See there.
Lamyai - longan. See there.
Leenchee - lichee. See there.
Luk Grawan - cardamom. See there.
Mafueng - star apple, also known as carambola. See there.
Mak Kam - tamarind. See there.
Makeua Puong - pea eggplant, varying from dark purple to yellow, green/white
Makrut - kaffir lime. See there.
Malakor - papaya. See there.
Mamuang - mango. See there.
Manao - lime. See there.
Maprao - coconut. Coconut milk is made by grating and squeezing. See there.
Mee - generic name for noodles.
Mellet Yira - cumin. See there.

869
Mungkut - mangosteen. See there.
Naam pla/nam pla - A salty fish sauce.
Nam prik - thick chili and garlic paste, flavored with nam pla fish sauce
Nam Pla - fish sauce made from fermented fish or shrimp
Nam Tan Peep - palm sugar. See there.
Ngor - rambutan, tropical fruit . See there.
Noi Nar - custard apple, also known as cherimoya. See there.
Pak Chee - coriander. See cilantro and coriander.
Poy Kak Bua - star anise. See there.
Prik Thai - black pepper. See there.
Prik - chili peppers, an indispensable ingredient in cooking. See there.
Puak - taro. See there.
Sakay - breadfruit, see there.
Saus prik - Hot chili condiment sauce
Sen Mee - rice noodles, also known as rice vermicelli. See there.
Sen Yai - fresh rice noodles.
Som Or - pomelo. See there.
Supparot - pineapple. See there.
Takrai - lemon grass. See there.
Ton Hom - green onions, scallion. See there.
Woon Sen - cellophane noodles. See there.
Fruits are very important to Thai cuisine. Several festivals celebrate the various fruits as well as the fruit
harvest. Most ropical fruits are cultivated or grown in Thailand.
Most are listed under their names. See there.
Dips play an important role. They are chili based sauces, condiments or relishes which accompany main
dishes and vegetables. Nam prik are uncooked dips, lon are boiled sauces.

thali
Indian term for a metal food tray on which smaller bowls are placed.

Thanksgiving
American national holiday celebrating the first harvest in the new world. The first Thanksgiving took place
in 1621 in Plymouth, Massachusetts to thank the Wampanoag Indian tribe for their help in surviving the
first winter.
The food included oysters, eel, corn bread, popcorn, goose, venison, watercress and berries. It is not
recorded whether turkey was served.
Traditional foods are roast turkey, sweet potatoes, venison, pumpkin, corn pudding, cranberry sauce and
apple pie.

Thanksgiving
Thanksgiving is known in French as merci donnant.

The Colony
Popular bar drink in the 1930's, just after the repeal of Prohibition.

The Waldorf-Astoria
Famous luxury hotel located in Manhattan and owned by the Hilton Hotels Corporation.
The site of the original Waldorf hotel, on 34th Street and Fifth Avenue was occupied by a mansion owned
by William Astor and his wife Caroline Schermerhorn Astor. He commissioned the mansion torn down
and replaced by a hotel named Waldorf. The opening date was March 13, 1893.
Astor’s cousin, John Jacob Asters, opened the Astoria hotel next door, and eventually the two hotels were
operated jointly. The hotels were connected by a corridor, and the lavishly dressed ladies walking from
one hotel to the next were compared to Peacocks, therefore the name Peacock Alley, which is still used
as the name of a restaurant in the hotel.
The original Waldorf-Astoria Hotel was torn down in 1929 and replaced by the Empire State Building.

870
The new hotel opened in 1931 in a completely different location, at Park Avenue between 49 and 50
Street. It occupies a whole city block, is 47 stories tall. The hotel is in Art Decco style and is a New York
historical landmark.
President Herbert Hoover sent a note to the hotel when it opened. He moved there in 1933.
George Bush lived there when he was Ambassador to the United Nations. The hotel is the official
residence of the ambassadors to the United Nations.
Every president since McKinley has visited the hotel.
General Douglas McArthur resided at the hotel in his retirement.
The Waldorf Salad was created there. Some of the Executive Chefs ware Gene Scanlan, the first
American born chef, Arno Schmidt, an Austrian who was the first chef hired from outside the organization
and worked there from 1969 to 1979, Kurt Erman, German born, who was Sous Chef for many years,
and John Doherty, American and CIA graduate.
See Oscar Tschirky.

Thenay
French soft ripened cheese resembling Camembert.

theobroma
Stimulant derived from the cacao plant.

Thiamine
Vitam B, it helps the body to obtain energy from food.

thimble berries
Wild black raspberries, found in New England. They gave their name to the Thimble Islands off the
southern Connecticut coast.
Also found in Washington State where they known as salmonberries.
Rubus occidentalis.

thistle
The thistle is the emblem of Scotland and it is reported that wild thistles are eaten there.
Vegetables in the thistle family are artichoke and cardoon. See there.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Thomar
Portuguese cheese.

Thomas, Jerry
Nineteenth century San Francisco bartender who is credited with having invented the Martini cocktail.

Thompson seedless
White grape variety, used both as table grape, for raisins and as blending grape in brandy and sparkling
wine. It was developed in 1872 in Yuba City, California.

Thousand island dressing

Salad dressing based on Mayonnaise, with chopped pickles, tomatoes, chili sauce, boiled eggs and
peppers, thinned with vinegar and cream.

871
Three sheets in the wind
Sailor’s term for being drunk, apparently because the sails were not properly hoisted and fluttered in the
wind, endangering the ship.

Three Musketeers
Chocolate bar created 1932 by the Mars Candy Company. It consists of cocoa-flavored nougat, covered
with milk chocolate. In the 1980's, the 8th best selling candy in the US.

three-glass chicken
Chinese/Chinese-American dish, so called because it braised in a glass of soy sauce, a glass of water
and a glass of wine along with garlic and ginger.

thump
Irish term for mashed potato and cabbage.
Also known as colcannon.

Thyme

Picture courtesy of Melissa's Inc. (800) 588 1281

Culinary perennial herb native to the Mediterranean and named for the Greek word for incense thymon,
because it was originally used in incense. The modern Greek word for thyme is thymari.
BASIC VARIETIES:
Common thyme - thymus vulgaris.
Lemon thyme - thymus citriodorus.
Lemon creeping thyme - thymus azoricus.
Thyme is used in many recipes and goes especially well with beef dishes. The blossoms are also edible.
They are attractive to bees, which makes for a wonderful honey.

ti leaves
Leaves used in Hawaiian cooking to wrap food. The leaves are inedible.

Ti Kuan Yin
Chinese dark bitter tea drink, often consumed to aid digestion of rich, slightly oily food. Served both
before and after a meal.
Also known as Iron Maiden.

ti-les
Tropical fruit, round or oval, normally orange colored with dry, sweet flesh.

Tia Maria
Jamaican rum-based liqueur flavored with coffee local spices.

Tientsin pears
Tropical fruits resembling pears but not directly related. The yellow, oval fruits are usually eaten raw.

Tierra de Medina
The former name for Rueda, Spain.

tiffin
British term used in India for lunch. The verb tiff meant to take lunch.

tiger lily
Edible flower, the dried buds are used in Chinese cooking.
Lilium tigrinum.

872
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

tiger nut
Small tuber with sweet crispy flesh native to Spain. Most is made into a refreshing drink in Valencia
called horchata de chufa.
The Spanish name is chufa.

tiger prawns
Very large shrimp, as big as 1/4 pound each. See shrimp.

Tiger puffer fish

Fish used in fugu.
Sphoeroides rubripes.

Tignard
French hard, blue veined goat milk cheese.

tilapia
Food fish, firm-textured, lean, mild-tasting. There are salt and fresh water species. Although a fish from
tropical waters, winter hardy species for fish farming have been developed.
Species include, St. Peter's fish, John Dory, St. Pierre in French.

Tilefish
Food fish, rather inexpensive, caught on the Atlantic seacoast.
Also known as yellow snapper.
Lopholatilus chamaeleonticeps.

Tillamook
Oregon cheddar cheese made around the town of Tillamook. Cheese making started when Joe
Champion landed in Tillamook Bay in 1851, started a dairy farm, and needed a market for his milk.
Cheese making was the answer, and already in 1855 a ship, called the Morning Star, was used to
transport the cheese to markets along the Columbia River. To this day, the Morning Star is the trademark
of the Tillamook cheese cooperative.

tilleul
French word for Linden flowers. The fragrant yellow flowers of the linden tree, are used since the 17th
century in teas and as flavor in baking. The flowers are picked and dried quickly in the shade.
Tilleul is credited with having medicinal powers as a natural tranquilizer. Prized by the French.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Tilsit/Tilsiter
Cheese originally made in formerly Tilsit in East Prussia, now Sovetsk in Russia. The cheese is now
made in Germany, the US and in other countries. The cheese is rather mild and resembles Limburger.
See there. Caraway seeds are sometimes added.

timbale
French word for a small, round mold or cooking utensil. By extension, the word is used for dishes
cooked in them. The mold is usually lined with dough and baked.
tin
Soft metal used to line the inside of copper pots, because of its corrosion resistant powers.
Tin will wear off, and copper pots had to be re-tinned periodically.

tinaja
Spanish earthenware containers to ferment and store wine.

873
tindoori
A tiny round cucumber-like member of the squash family from India. The slightly bitter taste can be
masked if served hot. Green or red in color. Used in salads and stir-fried dishes.
Also known as tindori, tindola, parwal or ivy gourd.
Trichosanthes dioeca.
tine
The prongs of forks.

tinnie
Australian slang for a beer.

Tinta Amarello
Portuguese red wine grape variety used in Port wine.

Tinta Cao
Portuguese red wine grape variety grown in the Douro region.

Tinta Francisca
Portuguese red wine grape variety grown in the Douro region.

Tintilla
Sweet wine produced in Spain near the city of Rota.

tinto
Spanish generic wine term for red wine, especially a full-bodied wine. Clarete, another red wine term
usually refers to a light-bodied wine.

tinto
Colloquial Spanish/Hispanic term for strong black coffee.

Tinto del Pais

Spanish red wine grape, also known as Tinto Fino, but more commonly known as Tempranillo. The
names Tinto del Pais and Tinto Fino are more often used in the Ribera del Duero region. In Portugal, the
grape is known as Tinto Roriz. It is the major grape in Spain's prestigious wine, Vega Sicilia.
Related is Tinto Barroca,. Tinta Barocca is the South African spelling for the same grape.

Tinto de Madrid
Spanish red wine grape variety of undistinguished character.

tipsy cake
Often used term for any kind of sponge cake soaked with rum or brandy.

Tipsy Parson
British dessert commonly known as trifle. See there.
Also known as Tipsy Squire.

tirage
French wine term for transferring wine from casks to casks or into bottles.
In the Champagne district is means that when the wine is bottled, sugar and yeast is added to start a
second fermentation.

tiramisù
Italian rich dessert consisting of strong espresso coffee and rum soaked sponge cake or ladyfingers,
layered with sweetened mascarpone cheese, often sprinkled with chocolate, and sometimes topped with
whipped cream. It is said that the dish was first served as a restorative in a Venetian bordello in the 18th
century.

874
It became quite popular in fine Italian restaurants in America in the late 1980's, though it was traditionally
a home-style dessert in Italy. Literally translated it means pick me up or lift me up.
The Japanese Asahi Breweries have come out with a soft drink, Tira using some tiramisù ingredients.
Also spelled tirami sù.

Tiregand/Château Tiregand
The largest wine property of Bergerac, France. It makes Pecharmant wine.

Tirol
The German spelling of Tyrol.

Tirolerknödel
Austrian bread dumplings made with Bauernspeck, the Tyrolean smoked bacon.

Tirynthos
Greek apricot variety.

tisane
Tea or infusion of herbs, pine needles, heather flowers, fruits, fruit peels, citrus rind, tree barks.
Commonly used for medicinal purposes.
It is the French word for herb tea, from the Greek ptisane and Latin ptisana . These words referred
originally to the barley broth prescribed by ancient doctors.
Teas made with flowers come under the category of herb teas.
BOTANICALS USED FOR TISANE INCLUDE:
arborvitae
birch
borage flowers
chamomile
goldenrod
ground ivy
lavender
raspberry leaves
red clover blossoms
sassafras root
strawberry leaves
tilleul (also known as linden flowers)
wormwood.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plants mentioned.

tisane de champagne
Old fashioned term for second pressing champagne light in color and alcohol.

Tischwein
German term for table wine. Tisch is the German word for table.

875
Tivoli
Town close to Rome, Italy, the former site of the palaces of the Roman Emperors. Tribur in Latin.

tlilxochitl
Ground vanilla pods used by the Aztecs to flavor coffee.

toad in a hole
British dish of meat or sausage pieces baked in a batter. Often Kidneys were used.

toast
Bread or yeast cake that has been sliced and browned.
French Toast is bread dipped in a blend of eggs and cream and fried in butter or on a griddle. Melba
Toast is very thin toast, available commercially. It was invented by chef Auguste Escoffier at the turn of
the century when he split toast once more and toasted it again. The very thin slices curled slighlty and
were very crips. French toast is pain perdu in French.
toastée
In medieval France, plates were not yet used. Wealthy diners eat off flat dried bread, known as toastées,
and sent the bread to the poor when they were done.

tobikko
Japanese name for flying fish roe used in sushi and as garnish on fish dishes.
VARIETIES INCLUDE:
Black tobikko - mild with black color
Orange tobikko - mild, orange colored
Red tobikko - deep red
Spicy red tobikko - flavored with hot peppers
Wasabi tobikko - flavored with Japanese horseradish

tobinambour
French term for Jerusalem artichokes. See there.

Tocai Friulano
Italian white wine grape grown, as the name indicates, in Northern Italy. Despite its name, the vines did
not come from Hungary, although this is disputed. It is a widely planted grape variety.

tocinillo del cielo

Spanish dessert. Literally translated "custard from heaven."

tocino
Spanish term for bacon.

toddy
Hot alcoholic beverage made usually with rum, fruit juices, water and spices.

toddy
Fermented palm sap. Also known as palm wine.

toffee
Popular chewy candy. The term could be derived from tafia, a dark molasses rum because toffee was
originally made from dark molasses.
Also known as taffy or toffy.

tofu
Soybean product. Beans are soaked, ground, and cooked and the resulting soy milk is pressed out.
Naturally occurring calcium sulphate in the soy milk causes it to coagulate rapidly. The whey is then
poured off the top and the remains are pressed into cakes.

876
Tofu is not totally fat-free, but very low in saturated fat. It is an excellent protein supplement. Tofu is a
staple in Asian cooking and is available in many grades of firmness. It is available in many US
supermarkets, and have found a following from vegetarians and diet conscientious people.
Agé t fu is fried tofu in Japanese.
See soy.

tohera
Large New Zealand shellfish in the oyster family. They are protected and harvesting them is severely
restricted.

tohu
Gram or chick peas product resembling tofu, used exclusively in Burmese cooking.

tokány (tokany)
Hungarian/Romanian beef strips simmered in their own juices. Many versions exist.

Tokay d’Alsace
Wine grape variety, also called pinot gris. The wine produced is not sweet.

Tokay
Famous Hungarian wine produced in the foothills of the Carpathian Mountains around the village of
Tokay. The wine is usually sweet, and the sweetness is indicated by the number of puttonoys, containers
of handpicked over-ripe grapes added to the must. The number of puttonoys is indicated on the label,
and seldom wine with more than five reach the market. The grape are effected by noble rot, which
decreases the water content of the grape juice.
There is a legend that the wife of Prince György Rákóczi I of Transylvania refused to pick the grapes on
the Oremus Hill vineyard in 1650 fearing an attack by the Turks. The grapes stayed on the vine and
developed the noble rot which makes the sweet Tokay Aszú so deliciuos.
Sweet Tokay Aszú wine was esteemed for many centuries, and since the very sweet wine with the
highest number of puttonoys can be made in only small quantities, it was often reserved for emperors
and high nobility.
An even sweeter and rarer wine is Tokay Eszencia, made only with over-ripe grapes pressed by their
own weight. This incredible expensive wine is made only in years when the over-ripe berries of
exceptional quality and quantity are available.
Tokay also produces a rather dry table wine. Imitation Tokay wines are made by blending sweet wines. It
is made in California, and is not expensive.

tokkuri
Japanese small bottle that warm sake is served in.

Toll house cookies

Chocolate chip cookies. The recipe is credited to Mrs. Ruth Wakefield and her husband, who operated
the Tollhouse Inn in the area of Whitman, Massachusetts in the 1930's. She added Nestle semi-sweet
chocolate chips to her cookie batter.

Tom and Jerry

Hot alcoholic beverage consisting of creamed egg yolks with sugar, whipped egg whites, hot milk or
water, and brandy. The recipe is of English origin.

Tom collins
Tall drink, made with gin, lemon juice, sugar and sparkling water. The term is old fashioned.

Tom Fuller
Dish from the southern part of Appalachia consisting of dried venison, corn, peas and beans. The origin
of the name is not known.

Tom Thumb lettuce

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Small lettuce variety.

Toma di Carmagnola
Italian cheese. Soft-ripening with a Brie-like taste with a hint of truffle.

Toma della Langhe

Italian cheese, made from sheep's milk.

Tomales Bay
Oyster harvested in the Tomales Bay off the Coast of California. Medium in size with a black ruffled shell
which holds firm, plump flesh. It has a fresh, crisp, briny flavor.

tomalley
The greenish, soft substance in lobsters. It is the liver and a delicacy.

tomates concassées
French culinary term for chopped tomatoes. It is a basic component of many dishes. Tomatoes are
peeled, seeded, diced and cooked with onions until much moisture has evaporated.

Tomatillos

Picture courtesy of Melissa's Inc. (800) 588 1281

Small fruits resembling small green tomatoes but have a loose papery husk. Technically they are not
tomatoes, and the flavor is a little different. They are usually sold green, but get yellow when ripe.
Tomatillos are the main ingredients in salsa verde or salsa cruda.
Tomatillos are grown in Mexico for centuries.
Also known as tomate verde, tomate de cáscara, jamberries, ground cherries and frescadilla.
Physalis ixocarpa.

tomato
Annual rapidly growing plant of the solanaceae family, which also includes potatoes, eggplant, and
peppers, as well as the deadly nightshade. Botanically a fruit in the berry family, classified by the
Department of Agriculture (USDA) as a vegetable because of the way it is used.
Tomatoes are native to South America and requires full sun and warmth to mature properly. Introduced
in Europe by the 15th century Spanish conquistadors, first used only as ornamental plants.
Introduced in Naples, when Italy was under Spanish rule, they had some acceptance there. The Italians
began cooking with them in the mid 16th century. The Italians called the fruit pomo d'oro or golden apple
because most of these early varieties were small and yellow. The Italian word pomodoro is derived from
it.
In France, the tomato was thought to be an aphrodisiac and was called pomme d'amour or love apple.
But most of Europe was slow to accept this fruit. When they were first eaten by these groups, they were
cooked for hours to rid them of their suspected poisons. The fruit of course is not, but the leaves are.
Tomatoes will ripen off the vine and are often shipped hard and green, and ripened with ethylene gas.
They should not be refrigerated. Tomatoes are best if they can be picked ripe and eaten right away.
Tomatoes are less good if refrigerated. When a tomato is cut, linolenic acid is converted by enzymes into
Z-3 hexenal, the chemical responsible for tomato smell, but chilling quiets this enzyme activity and it will
take some time, even days, for it to regain its potential.
Tomatoes have health benefits which are only now scientifically understood. The color in a tomato is
from a phytochemical called lycopene, which has strong antioxidant properties. Heat releases the
lycopene.
Tomatoes can be peeled by dipping in boiling water.
TYPES OF TOMATOES INCLUDE:

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Cherry tomatoes - Good for hors d'oeuvres or in salads.
Beefsteak - big slicing tomatoes, the best come from New Jersey.
Green tomatoes - A tart unripe tomato with a firm texture. Good cooked such as fried. Not the same as
the green tomatillos. See there.
Holland tomatoes - Popular tomatoes grown in hot houses.
Plum tomatoes - Small, oblong, thick skinned tomatoes. Their drier flesh, relatively speaking, makes
them better for cooking, such as in stews or purees. Because of their thick skins, it is best to skin them
before cooking.
There are thousands tomato varieties. Jersey tomatoes are not a specific variety, but are simply
tomatoes grown there. Plant scientists are constantly working to produce durable varieties with more
taste. The oval-shaped plum tomatoes are best for making sauces or ketchup.
Among the Chinese, tomatoes symbolize joy and virtue.
Lycopsercium esculanta, lycopsercium spp.

tomatoes, heirloom
Tomatoes not generally available and cultivated for nostalgic reasons. Some varieties are:
Cherokee Purple
Debarao
Flammé
German
Great White Beefsteak
Green Zebra
Moskovich
Nepal
Valencia
Wonder Light
Yellow Brandywine

tomato products
Tomatoes are canned in huge quantities and in many forms. The acid in tomatoes made canning difficult
before special lined cans were developed. Tomatoes were first put up in jars.
Chef August Escoffier ordered preserved tomatoes in jars when he worked at the Savoy Hotel in
London.
Typical products are tomato ketchup, tomato chutney, crushed or whole tomatoes,
tomato paste, cooked down under vacuum to a thick paste, tomato puree less reduced than paste,
tomato sauces.

tomatoes, sun dried

Sliced or tomato halves that have been dried. The quality depends to a large extent on the ripeness of
the tomatoes.
Drying tomatoes originated in Mediterranean countries. Sun dried tomatoes are mostly imports, but some
product is made in the US.

tombo
Hawaiian albacore tuna.

tomcod
Ocean food fish, resembling cod but much smaller. The fish is also harvested in the Pacific.
Also known as frostfish.
Microgadus tomcod.

tomma della Valcuvia

Italian cheese resembling Brie cheese.

Tomme
French cow’s milk cheese. A number of varieties exist, such as Tomme aux raisins, Tomme de Savoie,
Tomme Boudane, Tomme de Beauge, Tomme de Beaumont, Tomme de Boudave.

879
The word tomme - or Tome - is the generic word for cheese in the local dialect of the Savoie.

tompa
Nepalese millet beer, usually a home brew.

Tom Collins
Refreshing bar drink made with gin, lemon or lime, sugar and soda water.

tong ho
Chinese vegetable similar to spinach.

tongs, bottle
Iron devise shaped like a clamp used to break off the neck of wine bottles. When heated red hot, placed
at the neck for a minute, and the neck then wrapped in a ice cold towel, the neck was expected to break
off.

tongue
Flavorful meat. It must be boiled before use to make it tender. Smoked beef tongue is a sandwich and
delicatessen meat.
Tongue is considered kosher when produced from properly slaughtered cattle. For this reason it is a
meat often found in New York delicatessen.
Veal and lamb tongues are available fresh or boiled and pickled in jars.
The German word for tongue is Zunge, and it is used in large chunks in a specialty sausage called
Zungenwurst.
Meat Buyers Guide # 614 for smoked beef tongue.

tonir
Armenian outdoor oven, often used to bake lavash bread. See there.

tonka bean
Dark, aromatic seed cultivated in tropical South America or Mexico. Because of the similarity in aroma to
vanilla, the extract, or coumarin, is sometimes used in manufacturing imitation vanilla extract.
Imitation vanilla containing coumarin is not approved by the US Food and Drug Administration.
Also known as the tonqua bean or coumara-nut,

tonkatsu
Japanese fried pork cutlets.

tonneau
Term for a volume measure used in the wine trade in Bordeaux. A tonneau is 900 liters or equivalent to
100 cases of 12 bottles each.

toothpicks
Nickname for Arkansans because of the way some early settlers used their knives.

Tootsie Roll™
Chocolate confection invented around 1896 by Leo Hirschfield in New York.

top choice
Wholesale meat term. Meat is can be graded voluntarily by the USDA, and the second highest grade,
after prime is choice. Much meat fall into this category, and there is a quality difference between meat
close to prime specifications, or to the next lower grade.
Many meat buyers specify top choice for meat closer to prime, but it is not an official grade.

top hat
Name for an English summer pudding made with black currants.

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top sirloin
Term for beef muscle called sirloin butt where the loin joins the leg. It is identified as Meat Buyers Guide
# 184. The meat is tender and can be used for steaks. It was often used for club steaks.

Topfen
Austrian term for cottage cheese.

Topfenknödel
Austrian dessert, cottage cheese dumpling served hot with brown butter and sugar.

Topfkäse
Sour milk curd cheese made in Germany and poured into earthen pots.

topinambour
French term for Jerusalem artichoke. In the 17th century, when the vegetable was introduced to France
from America, there was at the same time an exhibition on Brazil featuring a tribe called the
topinambours. The name was then associated with the New World vegetable, even though the Jerusalem
artichoke is native to North America.
Also sometimes called artichauts de Canada in France. When they were first introduced, they were also
known as poire de terre.
One French preparation is Purée Palestine, because of confusion due to the English language name.

toque blanche
French term for chef’s hat, literally translated white hat. Many romantic stories notwithstanding, neither
the height, number of pleats nor width of band have any significance. Chefs are required to wear hair
protection, and since the chef’s uniform is white, it made sense to make the hat white as well. It had to
be washable, and had to be starched, because in hot, steamy kitchens a floppy hat would not work well.
Tall hats are not practical, because chefs would touch the hood in low ceiling kitchens. Pictures from the
turn of the century show chefs with rather low hats.
Chefs’ hat today are usually made of paper and are disposable. Many restaurants use baseball caps
instead of chef’s hats.
In England is a chef’s club and the members are wearing black hats.
See also Greece food, chef's hats.

torchio
Screw press used to make bigoli pasta in Venice. The dough is forced through the machine, and it
comes out in thick strands resembling spaghetti.

Torgiano.
Italian wine from Umbria.

tori katsu
Japanese fried chicken.

toro
Japanese term for the prime, fleshy belly portion, or sirloin strips tuna prized for sashimi or sushi.

tororo
Japanese gooey yam, usually served grated and added to sauces and soups.

tororo konbu
Japanese seaweed. See there.

torpedo roll
Large roll used for hero sandwiches and Philadelphia cheese steaks. The name obviously refers to their
shape.
Torpedo is the name for a hero sandwich.

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torrejas
Cuban French toast sweetened with sugar syrup.

Torres, Bodegas
Spain's largest privately owned wine producer, it was established in 1870 and is located in the Panedés
region. The family makes 16 different wines in a range of quality levels, for a total production reaching
about 1 ½ million cases a year, about 40% of which is exported. The family owns vineyards throughout
the Panedés region.
WINES INCLUDE:
Gran Coronas Black Label - a fine, prestigious wine made from 100% Cabernet Sauvignon. A wine
meant for aging.
Sangres de Toro - Literally translated Blood of the Bull. It is a reasonably priced, full-bodied table wine,
made for drinking early. It has the largest production and sales of any Torres wine.
There are other wine labels.
Torres also has wineries in Chile and in California.

882
torrone
Italian nougat candy, a specialty of the Piedmont district.

Torrontes
White wine grape native to Galicia in the northwest corner of Spain.

torsetas
Wild mushrooms of the Spanish Rioja region.

torsk
Scandinavian term for cod.

torsk
England term for a specific North Atlantic fish in the cod family.
Also known as cusk, brosme.

torta
Italian cheese specialty, layered cheeses, usually seasoned with herbs, vegetables such as mushrooms,
fruit, nuts, or smoked fish such as salmon.
One of the best and most popular is basil torta made with basil and pine nuts layered between
mascarpone and robiola cheeses.

torta savoia
Sicilian/Italian thin chocolate cake.

Tortalpina.
Italian cheese similar to Fontina. See there.

Torte
German generic term for layer cake or any round cake.

tortelli
Italian filled pasta, as it is known in Mantua, filled with pumpkin - zucca Americana.
The same pasta in nearby Ferrara it is known as cappellacci.

tortellini
Italian small stuffed half moon shaped pasta, filled with meat or cheese, folded in half and sealed by
pinching the round edge. There are many regional versions.
Tortelloni is a large tortellini, a specialty of Bologna.

tortilla
Spanish name for omelet.
Tortilla paisana - potato and vegetable omelet.
Tortilla española - potato omelet.

tortillas
Mexican thin, flat unleavened breads, the ancien basic staple in Mexico. They are made in sizes from 6
inches to 12 inches and larger.
Tortillas are made either from corn meal or wheat flour and baked on a griddle. Originally, women
flattened the dough by hand or in a tortilla press, and baked it on a stone. Wheat tortillas are more
common in the northern area where wheat rather than corn is the major grain.
Corn meal tortillas are made with masa harina, see there.
Most Mexican supermarkets have a tortilla section where fresh tortillas are made by machine all day.
Restaurants frequented by tourists might make tortillas in a corner of the dining room.

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Gorditas are thick homemade corn tortillas. Literally translated, the name means little fat ones.
Tortillas de harina de trigo - wheat tortillas.
Tortillas de masa harina - corn tortillas.

tortoise
See terrapine and turtle.

Tortoni
Frozen dessert made originally at the Café Neapolitan in Paris in the late 18th century and named after
the owner, Tortoni. It is ice cream mixed with toasted almonds, or with other nuts.
Eventually, the dessert became a staple in American restaurants, often called Biscuit Tortoni.

Toscanello
Another name for Pecorino Toscano cheese, a grating cheese made with ewe’s milk.

toshi koshi soba

Japanese year end noodles, New Year's special. Very long noodles, often cooked with black beans.

Tostados
Snack of deep fried corn tortillas.

tostones
Cuban term for double-fried plantains.

tou les moi

French term for a starch made from the archira plant cultivated in tropical countries. The starch
resembles arrowroot.
Canna edulis.

Touareg
Cheese made by Berber tribes in North Africa. The leaves from the Korourou tree are used to coagulate
the milk. The cheese is not salted, and is left to dry until very hard.

Toucinho do Céu
Portuguese sugary almond and egg yolk delicacy. Baked in a spring from pan and served in wedges.
Literally translated bacon from heaven.

Touloumisio
Greek cheese with pungent taste made from goat's milk. It is a pickled cheese sold in brine resembling
feta.

Toulouse goose
French breed of geese raised for foie gras. Also raised in New York State.

Toulouse sausage
Coarse pork sausage from Toulouse, France. The sausage is braised with beans in the famous
Cassoulet de Toulouse.

Tour Blanche, Château

Wine estate in Sauternes, France producing sweet wines. It is connected with a viticultural school.

Tour Figeac, Château

Famous wine estate in the Bordeaux region of France.

Touraine
French province in the Loire Valley, often called the Garden of France, famous for wine.

884
Touriga Francesa
Portuguese red wine grape variety used in Port wine.

Touriga Nacional
Portuguese red wine grape variety used as blending wine in Port and in red D o.
Related is Touriga Francesa.

Tournedos
French term for small beef filet mignons, normally served two pieces to a portion. Tournedos are
traditionally served on a base of toasted bread or other ingredients to prevent the tournedos from getting
cooked too much while the garnish is added. Classical French cuisine contains many different Tournedos
dishes, distinguished by the garnishes and sauces that are served with them.

tourner, to
French verb to shape vegetables. The shape resembles footballs, but in classical cooking the number of
cuts are clearly defined.

tourschou
Armenian pickled cabbage salad with black olives and sesame oil.

tourte
French generic term for tart. Many versions exist, some are sweet, others filled with vegetables and
cheese.
The word is from Latin turtus, meaning shaped round. The German term Torte for round cakes can also
be traced to the same Latin root.

Torteau fromager
French specialty on the Vendée region, a goat cheese tart.

tourteaux
French hard shell crabs, similar to American stone crabs.

Tovarich
Cocktail made with vodka, kummel, and lime juice.

Tower, Jeremiah
Innovative American chef, credited with having created, along with Alice Waters California cuisine at
Chez Panisse restaurant in Berkeley, California. Now, owner and chef of Stars restaurant in San
Francisco.

Traben-Trabach
Twin cities on the Moselle river in Germany famous for wines.

trade whiskey
Term for cheap inferior quality whiskey that was sold to the Indians.

traganth
Natural resin obtained from Asian shrubs in the Astragalus family, used to make inedible sugar
decorations, especially showpieces for window displays. It is now used as thickener in food processing.
Tragant has been replaced for the most extent by pastillage, a gelatin sugar and corn starch mixture.
Also spelled tragacant.

traiteur
French term for the person who prepares and sells take out food. I older times he was a street vendor, a
popular supplier to 19th century bourgeois homes. The modern meaning is caterer or delicatessen shop
and shop owner.

885
tramezzini
Italian/Venetian large sandwich.

Tramin
Old name for a tiny Austrian village in the now Italian province Alti Adige. It might have given its name
to the Traminer grape.

Traminer
White wine grape, grown in Germany and elsewhere, though elsewhere it is known as Gewürztraminer.

tranche
French for slice.

tranche des anges

Romantic French term meaning the angels’ share, referring to the portion of Cognac lost to evaporation
as the Cognac ages in barrels.

trapper’s butter
Bone marrow of freshly killed animals.

Trappist cheeses
The Trappist monks made cheese for hundreds of years. The best known is Port du Salute.

Trappiste
Cheese made with cow’s milk since 1885 in a monastery near Banjaluka, Bosnia is sold as Trappist
cheese.

Trappiste beer
See beer.

trash fish
Fish with little commercial value. An annual fund raising event was started about 20 years ago in
Provinctown, Massachusetts to raise money for the Provincetown Center for Coastal Studies, and in the
process elevate people’s awareness of under used seafood.
Many species discarded as trash or sold as fertilizer years ago appear today on menus of fine
restaurants and command high prices.

trasi udang
Oriental shrimp seasoning paste popular in Indonesia and Singapore. Shrimp are mixed with salt and
sun dried, dyed red and mashed.
Sambal goreng is a condiment made with chili and trasi udang.

Trauttmansdorf
Austrian nobility. A cold rice pudding was named after them.

Travancore
Tea grown in the South of India. The tea has less flavor than teas grown in the higher elevation of North
India, and are used primarily for blending.

886
Travnik
Albanian ewe’s and goat’s milk soft cheese. The cheese is also known as Vlasic.

treacle
British term for molasses syrup, a by-product of cane sugar refining. It is used in candy and in desserts.
Available as dark and golden.

Treasure Cave™
Blue cheese, made by the Treasure Cave Blue Cheese Company in Fanibault, Minnesota. The cheese is
ripened in sandstone caves.

Trebbiano
White wine grape, originally from Italy, but grown in most wine producing regions. It is one of the most
widely planted white wine grape. Some production is distilled into brandy, especially in the Charentes
region of France. Trebbiano wine was also used as a blending wine in Chianti and is the principal grape
in Soave wines.
Known as Ugni Blanc in France and as the St. Emilion in the Cognac region of France.

Trecce
Italian plastic cured cheese, braided or interlaced.

tree tomato
An other name for tamarillo. It is called a tree tomato only because of its physical resemblance to the
tomato. See tamarillo
Cyphomandra betacea.

trefoil
Herb used as a garnish.
Mitsuba in Japanese.
Trifolium.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plants mentioned.

Treixadura/Treicadura
White wine grape native to Galicia in the northwest corner of Spain.

trenette
Italian ribbon pasta from Liguria. It is often served with Pesto Genovese.

Trentino
Province in Northern Italy, formerly in Austrian South Tyrol, producing pleasant wines, much consumed
locally or exported to Austria.

Trenton cracker
Small crackers, originally made in Trenton, New Jersey, but now in Lambertville, New Jersey. The
crackers are served with oysters and chowders. The initials of the Original Trenton Cracker Company are
stamped as O.T.C. on each cracker.

Trepang
Tropical mollusk, a seas slug, considered a delicacy. Usually sold dried. It must be soaked, and it will
expand considerably. It will become gelatinous when cooked.
Also called sea cucumber, sea slug or bêche-de-mere.
Holoyhuria edulis.

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Tressot
French red wine grape variety of little commercial value grown in Northeast France.

treviso
Salad plant in the endive family.

triage
French wine term for picking and choosing by hand newly harvested grapes to eliminate unripe or rotten
fruit.

Trianon
The name of two palaces in Versailles, France.

tricale
Grain resulting from a cross of durum wheat, which is hard red winter wheat, and rye. The flour is
stronger tasting than wheat flour. The whole grains can be cooked as pilaff, and the sprouts are used is
salads.

trichinosis
Small parasites - Trichinella spirals - or worms living in pigs. They are killed by heat, but can be passed
on to human beings in undercooked pork
It was imperative that pork was always cooked well done, but young chefs routinely undercook pork, and
the public accepts it. Probable modern pigs do not longer carry trichinae.

Trier
The most important city on the Moselle river in Germany. The tradition of wine growing goes back to the
Roman times, and there are still Roman ruins.

tries
Wine making term, referring to the successive trips of pickers through a vineyard to select only the
ripest grapes, especially for grapes affected by botrytis (noble rot).

Trieste food
City on the Adriatic sea. It was part of the Austro-Hungarian Empire and the closest seaport to Vienna.
The city changed hands between Yugoslavia and Italy. It is now Italian.
The cooking is a blend of Italian, Austrian and Croatian dishes. A famous female chef from Trieste, now
in New York, is Lidia Bastianich Matticchio.
See Italy food.

trifle
The quintessential English dessert, consisting of sponge cake layers soaked with sweet wine or fruit
juice, alternating with pastry cream and whipped cream. Trifle is best presented in a glass bowl to show
the tantalizing layers. The whipped cream topping is usually decorated with angelica and candied
cherries, or in an updated version, fresh fruit.
The origin of the name is unknown, but references in print date back to 1598. Originally, trifle was a
simple frothy combination of cream and rosewater, sweetened with ginger and sugar. By the mid-18th
century, trifle had become a more substantial concoction of sweet wine-soaked biscuits. In the 19th
century, the marriage between the trifle and the other reigning dessert of the times, the syllabub took
place.
To quote the noted English food writer Elizabeth David: The syllabub and the trifle were eventually
amalgamated to make one glorious, sticky mess.
The term hardly a trifle refers to richness.
Known in Southern U. S. as Tipsy Parson or Tipsy Squire. The Italian version is called zuppa inglese.

888
triggerfish
Ocean food fish harvested on the Atlantic coast. The fish is popular in the South. There are noumerous
species.
Balistes.

trighona
Greek pastry made with ground nuts and filo (phyllo) dough.

Trimalchio's feast
In the play Satyricon a character named Trimalchio holds a vulgar bacchanalian feast. Thus, Trimalchio, a
former slave, reveals his origin.

Trinacria
Early name for Sicily. The name was given to the island by the Greeks because of its triangular shape,
who colonized it before Christ.

Trincadeira
Portuguese grape variety.

Trinidad food
Over the centuries, many cultures merged in Trinidad and this is refelcted in the food.
Best known is probably roti, the Indian flat chapati bread. In Trinidad, the name referres to the
ubiquitous sandwich of flat bread, rolled around curried fillings. Curried dishes, reflecting the Indian
ancestry of many present inhabitants, are most popular.
Green coconuts are used for rum based drinks. Dasheen bush is a green vegetable used to make
callaloo.
OTHER DISHES ARE:
Boiled blue crabs
Buljol - dried fish.
Callaloo - purred mixture of okra an taro flavored with salted pork, eaten with rice
Cassava and corn dumplings
Coocoo - corn meal and okra gruel with coconut milk.
Corn soup
Cow skin and cow heel soup - gelatinous soup with split peas and vegetables.
Green Banana salad
Pelau - cinnamon spiced rice and peas
Seafood, shark -often smoked over corn husks and bay leaves, sun dried.

tripe
The lining of the beef stomach, available cleaned, pre- cooked, and white. Tripe is not popular in the US,
but there are a number of esteemed tripe dishes in other cultures, especially in France. Tripe is when
cleaned is lean and gelatinous, but has little flavor on its own.
Tripes à la mode de Caen are slowly cooked in a gelatinous broth, flavored with the local apple jack,
called Calvados.
Tripes Lyonnaise are flavored with onions.
A Mexican tripe stew is called meñudo.

Triple crème
Group of French cheeses, very rich as the name indicates. According to French law, triple crème
cheeses must contain 75% butter fat when fresh. The cheese is made with a mold that gradually ripens
the cheese from the interior to the exterior. The shelf live is short. Boursault and Boursin are widely
available triple crème cheeses.

Triple Sec
French orange flavored liqueur. See also Cointreau.

Triscuits

889
Cracker made by Nabisco. Made the same way the company makes shredded wheat. The process was
invented by Henry Perky in the 1890's. The wheat is slightly softened with water and then steamed so
that it can be put through a shredder. The Triscuit wafers are formed by piling and lightly pressing the
shredded wheat, first in one direction and then in the other, giving the cracker a woven-like appearance. .

triticale
Grain, a cross between wheat and rye, developed in the 1970's.

trocken
German wine term meaning dry. When a wine is called trocken it is dry, but when the word trocken is
compounded into other descriptions and can refer to a sweet wine, as in Trockenbeerenauslese. See
there.

Trockenbeerenauslese
German wine term. Literally translated, the word means, dry-berries-specially-picked. Often referred to
as simply TBA, an abbreviation of the three key elements that make up the word. It is made from grapes
left on the vines until they are shriveled and trocken. The wine balances intense sweetness with acidity
is a fabulous, expensive wine.

Trois glorieuses
Third weekend in November celebrating the end of the wine harvest in Burgundy with wine auctions,
dancing, singing and, of course drinking Burgundy wines.

Tronchines
Swiss name for meringue.

Trotanoy, Château
Small vineyard in the Pomerol region of Bordeaux, France.

trotters
Feet of calves, pigs and sheep.

Trottevielle, Château
Wine estate in St. Émilion, Bordeaux, France.

trou du milieu
French. Literally translated "hole in the middle". Ice cold alcoholic drink or alcoholic granité, served
during multi-course dinners. The trou is intended to create a "hole" in the stomach, leaving room for the
next courses.
One of the best known is Trou Normande. It is always made with Calvados, the famous apple brandy
from Normandy.

Trousseau Gris
California white wine grape variety.

trout
Fresh water game and food fish. There are two basic groups, Lake Trout, related to the salmon family,
and River Trout. The rainbow trout is a native river trout specie.
Trout-farming is the second largest fish farming industry in the US, though it is a distant second to
catfish.
VARIETIES OF IMPORTANCE:
Brook trout, lake trout, brown trout, rainbow trout, arctic char.
Trout is considered an elegant food fish, more popular in Europe than in the US. Smoked trout is a
delicacy.
Sea trout, also called weakfish is a salt water fish not related to trout.
Truite in French. Forelle in German, trucha in Spanish, trota in Italian.

890
Trouville
French soft ripened cheese resembling Pont l’Êvêque. See there.

trouxas de ovos
Portuguese dessert, sweetened egg yolks rolled into cylinders. Tricky to make. Spoonfuls of strained
yolk are dropped into boiling syrup until set into sheets. The sheet are then rolled into a bundle and
served in a thin clear sugar syrup.

Troyes
French cheese resembling Camembert. See there.

Truck farms
Vegetable farms, which sells most of their produce directly to consumers on markets in cities.
With increasing awareness about nutrition and freshness of food green markets have been set up in
many cities, often specializing in organically grown fruits and vegetables.

truffles
Mushrooms growing wild underground in Southern Europe. Small quantities of truffles have also been
found growing wild in Oregon and Washington state in the US., in Yugoslavia and in Spain.
Truffles grow around oak trees, but also near willows, poplars, beech, and nut trees. Truffles are
harvested by having pigs or dogs sniff the ground. Attempts to cultivate truffles commercially have not
yet yielded measurable results, therefore truffles are very expensive. See truffle cultivation.
Truffles were once the food of the lower classes. In the 19th century, they were known as "potatoes for
the poor". But their culinary value was discovered and they began to be over-harvested. Many classical
French dishes from the nineteenth century use truffles lavishly. They are definitely an acquired taste.
Truffles are available fresh in season and sold by weight sorted by size. Truffles are also available
canned as whole truffle and truffle peelings. These are often used as sauce garnish. Black truffles are
also available frozen. Many truffle flavored products are on the market, but they are often flavored with
synthetic flavors.
There are basically to major varieties, the black truffles and white truffles, although the color ranges from
dark black to greyish white.
Black truffles are most commonly found in France, in the Perigord and Languedoc regions. The black
truffle season runs from November into February/March. Black truffles must be cooked.
White truffles are often called Italian truffles, known as tartufo bianco in Italy because most truffles are
white, or more specifically a grayish white with a slight lavender tinge. They are generally more
expensive than black truffles.
The white truffle season runs from October until December, and in some cases until February. They are
highly perfumed, which a distinctive, heavy, musky aroma of earth and damp leaves. The center of the
truffle market is in Alba, but many truffles come around the town Asti. Truffles are found at the
Monferrato hillsides of Piedmont, Umbria, Tuscany and Emilia-Romagna.
Black truffles are also found in Italy and are referred to as summer truffles. They are less
expensive but also less pungent than the white truffles.
White truffles are usually served raw, shaved over fresh pasta, risotto, polenta, or even soft scrambled
eggs.
Legend has it that the first truffle was eaten by a hunter who found the tuber inside a pig he roasted. After
eating it, he proselytized about its wonderful flavor to his neighbors.
In Italy specially trained dogs are used exclusively to sniff out truffles. The dogs are starved for several
days. Then they are given a meal into which a little old truffle is mixed, so the dog will associate the
scent of the truffles with eating. When the dogs sniffs out a truffle, they are kept tightly leashed while the
hunter digs up the truffle and the dog is fed instead with some bread. The truffle hunters in Italy are
known as tartufai.
Black truffle - tuber melanosporum
White truffle - tuber magnatum pico
Summer truffle - tuber aestivum

truffle butter
Butter creamed with finely minced truffles. Used with broiled meats.

891
truffles, chocolate
A rich chocolate confection, with a filling of dense, intensely sweet chocolate mixture and a coating of
pure chocolate, sometimes also rolled in unsweetened cocoa powder.
Concocted by French candy makers and round, blackish brown, dense and rich in appearance, they are
a tribute to the Perigord truffle.

truffle cultivation
Truffles are being cultivated in many parts of the world, but the results are not yet in, and it is hard to say
to what extent these efforts will be successful. Companies and locations in truffle raising are:
Arotz, in the province of Sonria outside Madrid, Spain.
Dripping Springs, Texas.
Istria (formerly Yugoslavia).
New Zealand.
La Truffe, California.
Even the wild truffles harvested in France are to a certain extent cultivated. The land, called truffières, is
planted with oak and other vegetation. After about twenty years, truffles might grow under the oak trees,
but there is no guarantee.
Two California professors, Dr. Moshe Shifrine and Dr. Randy Dorian grew Perigord truffles in large, flat
trays, in a dark, sterile, quiet room. After about one year they were able to harvest marble size small
truffles.

truffle oil
Oil perfumed with truffles. In many cases, the flavor is artificial and it is advisable to read the fine print
on the label.

trug
Shallow, rectangular garden basket.
Also an old British measuring unit for wheat equal to 0.67 bushel.

truite au bleu
French term for poached trout which must have a bluish sheen when it is served. Live trout is covered
with a slippery film, which turns blue when cooked in acidic water. The concept is to kill the trout just
before service, handle it as little as possible to preserve the slippery film, and poach it in slightly acidic
water.
A live trout will burst and twist during poaching, which is a sure sign that it was still alive. A fish killed
some time ago will retain its shape.
In Europe, some restaurants specialize in Truite au bleu and have fish tanks in restaurants. Guests point
to the fish they would like, and are charged by the weight of the fish.
The dish is popular in German speaking countries, and is known as Forelle blau.

trumpets of death
Black/purple chanterelle mushrooms, known in French as trompette de la mort. Despite their name, they
are safe, edible and delicious.

truss
To tie birds so they will retain their shape when cooked. This is normally done with twine, or sometimes
simply with a metal or wooden skewer.

892
try
Verb, an other term for rendering. To cook small pieces of fatty meat or suet until all fat is cooked out.
The remaining pieces should be crisp and are called cracklings when made from pork fat back.

tryptophan
Amino acid found in milk. It is converted in the brain to serotonin, which is believed to have a soporific
effect.

tsampa
Nepalese roasted barley flour.

Tschil
Armenian cheese, also known as Telpanir or Zwirn.

Tsitska
Georgian/Russian wine grape. Also a dry white wine by the same name.

tswin
Alcoholic beverage made with corn by Indians in the South West.

tube pan
Round baking pan with a center tube. Hot air entering the tube will bake the cake more evenly. The
mold is also used for gelatin molds.

tube
Australian slang for a can of beer.

tubers
Vegetable that grows underground, frequently starchy.

tubetti lunghi
Italian dry pasta, commonly referred to as elbow macaroni.

tucker
Australian slang for food. A tucker bag is a bag used to carry food.

tulip
Edible flower. The multi-color petals make a nice garnish. They can also be stuffed with a dip or salad
once the pollen and stigma have been removed.
The bulb is not edible.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

tulsi
Indian basil, sacred to the god Vishnu. See basil.

tulum
Turkish pickled cheese.
tuna
Ocean food fish in the mackerel family. The fish is highly esteemed in Japan, where much is consumed
as sushi and sashimi. The tuna auction at the Tokyo fish market is the biggest in the world and prize fish
can command price In Japanese markets, the fish is butchered carefully, and the cuts are differentiated
by fat content, color and muscle fiber.
Fresh tuna has also become a valued menu item in many American restaurants. It is often broiled rare.
Canned tuna fish has been a staple in American households for many years. Canned tuna is available
packed in oil or in water, and as solid, fancy, chunk, flaked and grated. Inexpensive tuna in the flaked
and grated categories are imported and used in commercial feeding operations.

893
The calorie content of canned tuna is dependent on the size and age of fish, were harvested and other
factors. It is possible that tuna packed in water has more calories than tuna packed in oil.
Over fishing and the slaughter of dolphin trapped in tuna nets are of environmental concern.
THE MOST IMPORTANT COMMERCIAL SPECIES ARE:
Albacore - used for canning and sold as white meat tuna.
Bluefin - the largest fish, much sought after at the Japanese market.
Bonito - in the mackerel family, cannot be legally labeled tuna.
Hawaiian yellowfin - locally called ahi.
Other tuna species are skipjack and kawakaw. There are many local names used for tuna, and in some
cases the same names are used locally for different species.
Thunnus spp.

tuna
Mexican name for the fruit more commonly known as prickly pear. See there.
Also known as Barbary fig, cactus pear, Indian fig and sabra.
Opuntia ficus-indica.

Tung Ting
Fresh-water lake in the Hunan province of China noted for its delicate tasting shrimp.
Also known as Dongting.

Tunisia food
Dates are a major export.
SPECIALTIES AND FOODS INCLUDE:
Breek or brik - meat filled phyllo turnovers
Couscous - Tunisian couscous is especially sweet. See there
Harissa - fiery condiment.
Tabil - a spice mixture, used in things such as stews.
Tunesia also produces wines.

turban squash
Winter squash.

turban
Food term when the food is molded in a ring mold.

turbot
Large flatfish with excellent flavor and gelatinous dense flesh. The genuine turbot is fished in the
Eastern part of the Atlantic ocean. Turbot on the US market is normally imported, and is very expensive.
Pacific turbot is a relatively inexpensive fish of lesser importance.
Turbotière is the French term for a diamond shaped pot with perforated insert used to poach whole
turbot. This is seldom done today.
Psetta maxima.

Turducken
Louisiana specialty consisting of a boned turkey, stuffed with a boned duck, and layers of meat or
seafood stuffing. It is an odd Cajun concoction. It is available from Herbert’s Specialty Meats in
Maurice, Louisiana, and from Charlie’s Specialty Meats in Franklin, Louisiana. The birds weigh about 12
to 16 lb.
A related specialty is pigturducken, made in Texas.

turkey
Large gallinaceous bird native to North America. Wild turkeys can still be encountered. Turkeys are one
of the most important food birds, raised on large farms with scientific precision. Since the meat, without
skin, is lean and rich in iron, it is sold not only as meat for roasting, but also in numerous manufactured
versions.

894
Self-basting turkeys are injected with water and vegetable oils. Much of the turkey's fat is in the skin, and
much of that is saturated fat.
Melagris gallopava.

Turkey food
Large Mediterranean country with a long history of expansion into Eastern Europe during the Ottoman
Empire. This brought exposure to Middle Eastern food to many countries such as phyllo dough, see
there, many spices and coffee. Even the croissant is supposedly modeled after the half moon in the
Turkish flag.
Turkish hors d'oeuvre are called meze. The same term with slightly different spellings is used throughout
the Middle East. Zeytinya lilar is a generic term for dishes cooked with olive oil.
Turkish ingredients are typical Middle eastern items. Eggplants, olives, onions, pine nuts and yoghurt
are often used. Honey and currants are used in desserts. The Turkish cheese is a white cheese made
from sheep’s milk. Yufka is a pliable dough, available ready to use. Folded oiled parchment paper is
used frequently to wrap food to be baked or grilled.
Fruits such as dates, figs, quince, apricots, lemons, oranges, raisins, and currants; nuts such as cashews,
pistachios, walnuts. Yoghurt is used in many dishes.
TURKISH FOOD INCLUDES:
Asure - pudding made with beans, chick peas and dried fruits.
Beyin salatasi - lamb brains, a much esteemed delicacy.
Börek - pastries made with yufka dough in many shapes and with many fillings, but always with cheese
added.
Cacik - yoghurt cucumber dip/soup
Dolmasi - stuffed leaves, either cabbage or grape leaves. Dolmasi means stuffed.
Ezme - mixed vegetables.
Hünkâr Be endi - Sultan’s delight, a meat and eggplant puree dish.
Hummus - chick peas dip
Karides - shrimp.
Kasarli köfte - ground lamb on a skewer.
Kebabi - skewers.
Köfte - meat balls, usually made with lamb.
Köftesi - little balls, they can be made with meat or cheese.
Kudzu - lamb
Lebni - yoghurt, garlic, dill and walnut appetizer
Levrek - sea bass.
Midye tava - fried mussels.
Patlican salatasi - eggplant salad
Pastirma - cured spiced beef resembling pastrami. See there.
Pilaki - vegetable stew or dip
Pilâf - rice, often blended with vegetables, meat, currants and pine nuts.
Pilâkisi - dried bean salad.
Piliç - chicken.
Piyaz - white bean and tomato salad
Shish kebab - the traditional kebab, lamb, tomatoes and green peppers cooked on a skewer.
Tarama - fish roe dip.
TURKISH DESSERTS INCLUDE:
Ashure - cold dessert made with cereal and flavored with rose water.
Baklava - phyllo triangles baked with walnuts, butter and sugar.
Helva - semolina cooked with cream and milk served hot or shaped into little balls.
Kadayif - shredded phyllo dough baked with nuts and butter, and soaked with
honey. There are a number of variations. Also known as kadais.
Kazandibi - custard.
Revani - tarts soaked with syrup.
Tulumba - puff paste fritters soaked in syrup.
The most popular aperitif is the licorice flavored raki. See there.

Turkish coffee

895
Middle Eastern way of preparing coffee. Finely ground coffee mixed with sugar is brought to a frothy boil
in a special copper pot. It is drunk not strained, and has the consistency of an espresso slurry.
It is also known as Greek coffee, and under other names in different countries.

Turkish delight
Turkish rich sweet confection made with almonds, egg whites and honey.
Also known as lokum.

Turkish wine
Although a Moslem country, wine is produced and openly consumed. Some of the better wines are the
white Villa Doluca and the white Kavaklidere.

turmeric/turmuric
Spice made from a tropical rhizome, bright yellow/orange inside, related to ginger and arrowroot.
Usually used in its dried and powdered form. Turmeric powder is bright yellow in color. A major
component in curry seasoning and the coloring agent in mustard. Turmeric was used as cloth dye
throughout history and is considered a preservative. Turmeric seeds are often used in pickle spice.
Turmeric flavor and color predominates in ballpark mustard. In cooking for Chinese celebrations, meats
such as roasted pig are sometimes coated with turmeric to frighten away any evil spirits which might still
linger in the carcasses.
Also known as kunjit, haldee, haldi.
Curcuma longa/domestica.

turnip
Root vegetable with a large white or yellow bulb, served boiled, mashed or braised. Small turnips are a
delicacy in France and served as garnish with stews and as vegetable.
Turnip greens are a Southern US. specialty and often cooked with bacon or ham shanks.
Called Swedes in Britain, where the term generally refers to the large rutabagas or yellow turnips.
Navets in French.
Brassica rapa.

turnip parsley
Another name for parsley root, see there.

turnover(s)
Baked item folded over a filling, which results normally in a triangular or round shape. A variety of dough
can be used. The fillings can be sweet, such as fruits, cottage cheese or jams, or meat, seafood or
vegetables.
In the northern Mid-West, a turnover is sometimes called a pocketbook.

turon
Philippine deep fried fruit pastry. Chunks of fruit are wrapped in pastry, sprinkled with sugar, and deep
fried. Served hot.
The dessert is probably of Spanish origin.

turophile
Cheese lover.

turps
Australian slang for alcohol, the term is derived from turpentine.

896
turtle, sea
Sea turtles are endangered species and cannot be harvested. Turtle meat was used in soups, and frozen
turtle steak were available in the US commercially until the 1960's. They did not have much flavor.
Calipash is the fatty, gelatinous dull greenish substance. It was used in soups.

turtle eggs
Turtle eggs are legally harvested commercially on a stretch of beach in Costa Rica. The harvest is
regulated and supervised, and it is assumed that controlled harvesting will not jeopardize the survival of
the endangered species.
To quote Harriet Ross Colquitt in "The Savannah Cookbook":
"They should be cooked about 20 minutes in unsalted water - and opinion differs widely as to the most
recherché method of disposing of them after they have been correctly cooked. One camp holds that
anyone who knows what is what simply pinches a little hole in the very elusive shell, inserts a little
Worcestershire sauce and salt into the opening, and bolts the whole thing, much as if it were a bitter dose
which should be disposed of as quickly as possible, and about which the less said the better. Others hold
that the whites of the eggs, which never get firm, no matter how long you cook them, were never meant
for eating purposes anyhow, and that the correct form is to open the egg, take out the yellow, season it to
taste and eat it like a gentleman.

turtle herbs
Commercial herb mixture to flavor turtle soups. It consists of basil, bay leaves, rosemary, thyme and
marjoram. There is no longer a market.

turtle soup
The soup was a popular item in elegant restaurants throughout the world. The large sea turtle was used.
Big hotels bought the whole turtle and slaughtered it on premise. Smaller hotels bought frozen or fresh
turtle meat, or canned turtle soup. Making turtle soup was a long process, starting with slaughtering the
unwieldily beat, which could weigh over 100 pounds, bleeding it, boiling, and cutting open the carapace.
The green fat and some gelatinous pieces were boiled for garnish, the rest was boiled with beef for many
hours.
The soup was basically a strong beef consomme, flavored with turtle herbs and thickened with arrowroot.
Madeira wine was added for additional flavor. Described in "Alice in Wonderland" as "beautiful soup so
rich and green, waiting in a hot tureen".
In Victorian England turtle soup was served with a glass of ice cold milk and rum punch.
TURTLE SOUP VARIATIONS:
Boula -Boula - Turtle soup mixed with green pea soup, topped with whipped cream and glazed under the
salamander.
Testudo Soup - Turtle soup mixed with sorrel, cream and egg yolks.
Key West Turtle - creamed turtle soup.
The large sea turtle is an endangered specie, and turtle soup can no longer be served.

Tuscan food
The areain Italy is known for its hearty country fare, liberal use of olive oil, rosemary, sage, fennel and
nepitella, a wild mint.
Tuscany is famous for the Chiania, special breed of beef. It appears on menus as bistecca alla
Fiorentina.
See Italy food.

Tuscany wine
Tuscany produces a huge amount of red wine, some of it world famous. The wines are listed under their
names, such as
Brunello di Montalcino
Chianti
Vino Nobile di Montepulciano
Vin Santo and many others.

Tuscarora rice

897
Another name for wild rice, see there.

Tuschinsk
Russian cheese.

tusk
Ocean food fish related to hake. See there.
Also known as ling.

tutti frutti
Italian, meaning many different fruits, normally dried. The term is applied to desserts, but also to
chewing gum.

TV-Dinner
Complete frozen dinner for one person, consisting of appetizer, main course and dessert. The first TV
dinner was introduces by Swanson & Co. In 1953, and consisted of turkey, cornbread dressing, gravy and
peas. It sold for 98 cents. Appetizers and desserts were added later.

twankey
Tea term indicating size, not quality.

Twdr Sir
Serbian cheese.

Twinkies™
Brand name for a product invented at and still made by the Continental Baking Company. The inventor,
Jimmy Dewar, developed them in the Chicago branch in 1930; and the product is most popular in that
area. Dewar also named the product. The name came to him when he saw a billboard for Twinkle Toes
shoes.

Twirl-O-Ghetti
A pasta fork sold at new York's Hammacher Schlemmer. It works much like an eggbeater. The diner
holds the plastic tube-like stem, which encases a shaft. The other hand turns a handle and the tines of
the fork twirl up the pasta.

Two cents plain

Old fashioned New York City name for soda water or seltzer.

Tworog
Russian sour milk cheese.

txacoli/txakole
Spanish/ Basque wine from the northern part of the region, near the Atlantic coast, made near the sea in
Getaria, but protected from the salty air by sand dunes. The wine is a blend of red and white grapes, light
and acidic, fruity to be drunk young. Can be slightly sweet and lightly pétillant.

txangurro
Spanish stuffed spider crab, specialty of the Basque coastal city of San Sebastian.

txistorra
Spanish. Small sausages with minced pimento, a specialty of the coastal city of San Sebastian.

Tybo
Danish cheese flavored with caraway seeds.

Tydeman's Early

898
Large, round, regularly-shaped apple, which ripens to bright red with pale yellow showing through. The
soft, juicy flesh is slightly acidic. Good for eating, but not for processing. It has a short season around the
end of August and it does not keep well.

Tyrell's Long Flat Red

Australian red wine blended from Shiraz and Cabernet Sauvignon.
Tyrell's Long Flat White. An Australian white wine.

Tyrol
English spelling for the Austrian province Tirol.

Tzatziki
Greek yoghurt dip flavored with garlic.

tzimmes
Jewish stew of carrots and prunes.

U. S. R. D. A.
United States Recommended Daily Allowance. The term refers to the minimum amount of the nutrient
needed by people over 4 years of age.
R.D.A. is the Recommended Dietary Allowance needed to maintain good health.

U-Brew, do it yourself breweries

Recreational brewery which allows customers to make their own beer under supervision. The concept is
that making beer can be social and fun. U-brews started in the mid 1990's.

udder
Part seldom used today as human food, but once used to wrap kebabs.

Ude, Louis Eustache

Chef and author famous during the 19th century.

udo
Japanese perennial plant producing edible shoots resembling asparagus. The vegetable can be
consumed raw as salad or cooked. The raw vegetable has a resinous flavor.
Aralia cordata.

udon
Japanese white wheat flour noodle resembling spaghetti, popularly served for lunch, especially in
Osaka, in a bowl of kelp broth.
Kitsune-udon or fox noodles, named for their golden color, are served with aburage, deep-fried pieces of
bean curd; kotsuobushi (dried bonito flakes) or sliced scallions are often used for a garnish.
Ojiya is an udon soup made with leftover rice.
Udon-suki is a hardier version of the dish.

ugli fruit
A cross between a mandarin and a grapefruit which occurred spontaneously in Jamaica and is now
marketed commercially. It is indeed uglier than most citrus, having a yellowish, rough, warty skin which is
often discolored, and sometimes yellowish-orange in color. The name is said to have been given the
name in Canada, which received the first exports, and the Jamaicans use the name as a marketing
attention-getter. The taste is not particularly outstanding, and is sometimes a little sour.
Citrus spp.

899
Ugni Blanc
White wine grape variety. Known as such in Algeria, but known as St.-Emilion in Cognac and as
Trebbiano in Italy.

Uitsmijter
Dutch sandwich consisting of sliced meat on bread topped with fried eggs. The term means bouncer,
because the dish was traditionally the last meal before the restaurant closed.

uisge beatha
The Gaelic word, meaning water of life, from which the word whiskey is derived. In the Middle Ages,
monks made a spirit which they called uisge beatha.

Ukiah
Wine growing town in Mendocino county, California.

ullage
The amount of liquid missing in a bottle or cask. It is normally caused by evaporation, but can also be
caused by leaking.

ulluco
Peruvian potato variety. Small and thumb-shaped with iridescent yellow-green flesh.

Ulster Fry
Irish meal consisting of bacon eggs, sausages, and potatoes.

umami
Japanese for delicious or savory and by extension for glutamate found naturally in some food such as
seaweed, oily fish but also in cheese, meats and some vegetables. Umami in food will increase the
perception of bitterness in wine.

umbles
Deer intestines, once made into umble pie also kown as humbles pie. See there.

Umbira wines
Famous wines are Orvieto and Torgiano.

umé boshi
Japanese fruits that look like pickled red plums, though actually they are hard green apricots, cured with
the red shiso leaf. Sometimes used to make a sweet, clear tea.
Also known as salted plum.

umeshu
Japanese plum wine.

unagivasan
Japanese eel restaurants.

Uncle Ben
Brand name for rice manufactured by the Mars Company. The name was created on the theory that
personalization helps consumers relate better to food products.

underground poultry
Australian slang for rabbit.

Underberg™
German bitter.

900
Ungarisches Gulasch
German menu term meaning Hungarian goulash, which is redundant, because goulash is a Hungarian
dish.

uni
Japanese term for sea urchin roe, often encountered at sushi bars.

Unicum™
Brand name for a Hungarian bitter after-dinner digestif made by the Zwack company.

Unkraut
German term for for weeds.

unleavened bread
Bread made without leavening agents. It is found mostly in countries with a hot climate. God examples
are matzo, tortilla, arepa, chapati and many others.

Upside down cake

Cake with the filling placed on the bottom of the mold before baking, and inverted after the cake is
baked.
The most common cake in the US is made with pineapples. In France, the famous Tarte Tatin made with
apples is an upside down cake.

urchin
See sea urchin.

Uri
Hard cheese made in the Canton Uri, Switzerland.

Urticaria
Allergy to certain foods, especially mollusks, strawberries, peaches and other fruits.

Uruguay
South American republic with large cattle industry. It also produces wine which is consumed locally.

Useren
Cheese made in Switzerland, also called Osera in Italy. The cheese is mild.

usu zukuri
Japanese sashimi paper thin cut. The fish is cut so thin it is transparent. The slices are often spread on
the plate like the petals of a flower.

uszka
Polish egg pasta pockets, filled with mushrooms and often served as soup garnish.
Uszka means little ears in Polish.

uxi
Amazon fruit bearing tree. The fruits are thin skinned and grainy.
Endopleura uchi.

V-8
Vegetable juice made by the Campbell's company. Though it looks like tomato juice it is made from eight
different vegetables.

vaccarese
Wine grape grown in the Rhône Valley in France and used in Châteauneuf-du-Pape wine.

901
vacherin
French dessert based on dried meringue circles, filled with cream or fruits.
Vacherin glacé consists of a meringue bottom filled with ice cream and topped with whipped cream.

Vacherin
Name for a number of different cheeses made in Switzerland and in France.
TYPES OF VACHERIN CHEESES:
Vacharin à la Main - firm, hard rind cheese with a soft interior
Vacherin Mont d'Or - satiny, rich cow's milk cheese from the Alps. Made from late summer milk and sold
only November through January.
Vacharin de Fribourg - soft cheese
Vacharin Fondue - spiced cheese resembling Emmenthal cheese.

Val d'Aosta
Region in the Northwestern corner of Italy. Famous for Fontina cheese.
See Italy, food of.

Valdiguie
French red wine grape variety once extensively grown in Southwest France, but now of declining
commercial interest.

Valençay
French goat cheese in the shape of a truncated pyramid, dusted with blue-gray cinders. A firm, supple
cheese with a goat aroma and slightly nutty flavor. Inferior versions are salty and acidic.

Valencia
City and region on the east coast of Spain. Noted for its oranges and for the frothy white local beverage
called horchata. See there.
The Arabs first brought oranges to Valencia.

valerian
Medicinal perennial plant. The roots are used. Also known as allheal.
Valerian officinales.
Tanacetum vulgarities.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Valomilks
Candy from Kansas consisting of milk chocolate with a runny marshmallow enter. Sifers is the major
brand.

Van der Hum™

South African tangerine flavored liqueur.

Vandermint Dutch™
Brand name for a chocolate and mint-flavored liqueur.

Vandycke
Obscure term for trimming a fish tail to accentuate the V shape.

vanilla
The pods of a climbing vine, and the only edible member of the orchid family, the plant is native to
Mexico, but most of the vanilla fields in Mexico have been taken over by oil fields and easier to grow
orange groves, and what little is grown there is consumed domestically. Vanilla is now grown in many hot,
humid, tropical climates. Most of the vanilla consumed in the US is from the Bourbon Islands in the

902
Indian Ocean (Madagascar, Reunion, and the Cormoros Islands) and also from Tahiti. Vanilla is also
grown in the West and East Indies, the Seychelles, Indonesia, Uganda, and the Tonga Islands.
The taste of the bean depends on where the bean is grown, its species, and how it is cured. There are
about 50 species, but the most common is the narrow, tapering vanilla planifolia or vanilla fragrans. The
Mexican and Madagascan vanillas are the same species, vanilla planifolia, because the latter was grown
from cuttings of the former. Tahitian vanilla has larger beans and a stronger flavor.
Vanilla flavor is so common that it seems to be a generic flavor. Often thought of as the opposite of
chocolate, which is interesting since the two have many similarities, including growing climate and
history. Also, many chocolate recipes call for vanilla as an ingredient. In fact, vanilla is the second most
important ingredient in the chocolate beverage, "chocolatl" consumed by the Aztecs.
The Spanish explorers in the 15th century first noticed the use of vanilla when they observed the Aztecs
flavoring their "chocolatl" with the ground vanilla pods. The Aztecs called the vanilla "tlilxochitl" meaning
black pod. The explorers brought it back to Europe where it was used to enhance chocolate and tobacco.
The Spanish named it vanilla, meaning little pod.
In Europe, vanilla was considered an aphrodisiac, and was forbidden to young people and monks. In
fact, this was the reason why monks were banned from eating chocolate which frequently was flavored
with vanilla.
Before the 20th century, vanilla had other non-food uses in Europe as well. It was thought to have
medicinal powers in aiding digestion, soothing headaches, and counteracting melancholy and anemia.
The vanilla bean was traditionally difficult to grow because the reproductive parts are separated and the
plant cannot pollinate itself, and without pollination, there are no pods. Bees that lives only in Mexico
were able to pollinate the plants. However, in 1836 Charles Morren, a Belgian botanist, discovered a
way to pollinate the bean by hand, and the vanilla industry thrived in other areas.
Vanilla is expensive because it is labor intensive to produce. Commercial production begins with
controlling the vines. Left unpruned, the vines would grow into trees over 30 feet tall. They must be
pruned or bent into loops to keep the beans within reach. The beans are still pollinated by hand using the
process developed in 1836.
Once fertilized, a full-sized six to ten inch pod grows in about six weeks, but the pods take four to nine
months to mature. They are picked just as their green color starts to turn yellow. At this point, the beans
have neither flavor nor fragrance. Then the curing process begins. The beans are sweated, dried and
fermented to release the vanillin and other flavor components. The curing process is usually repeated
until the pods are dark brown and completely shriveled. Outside each processed, shriveled, brown pod is
a white powder containing the flavor components, and inside reside tiny black specks of vanilla. The
sequence from picking through production can take up to six months, and about five pounds of green
pods produce only about one pound of dried beans.
If the whole dried beans are expensive, they are not readily perishable. Their usefulness can be
extended by storing them in sugar; they will flavor the sugar which can then be used, and the bean can
still be steeped in milk or liquid to abstract more flavor. After steeping, the bean can be dried off, and
reused.
Most vanilla reaches the US in the from of dried beans. The commercial extract is made by soaking
ground beans in alcohol and percolating the mixture much like coffee, though the mixture, about 35%
alcohol, is never brought to a boil.
Scientists in California are now producing natural vanilla flavor without the use of beans, by using vanilla
cells.
In Mexico, where some of the finest beans are grown, an imitation vanilla is also made from the bean of
the tonka tree. See there. But though the appearance of the bean and the taste of the extract are similar
to the real thing, the imposter contains coumarin, a blood thinner, which could be dangerous.
For years, artificial vanilla, Lignin vanillin, has been produced from wood pulp and coal tar vanillin is only
one of the nearly 200 flavor components, albeit perhaps the most important, which give real vanilla its
complex taste and aroma.
Most of the vanilla used is in the from of extract, produced by soaking cured, chopped vanilla beans in
alcohol and water. Vanilla flavor can also be gotten by steeping a split vanilla bean in a cooking liquid.
After the flavor is imparted, the beans can be removed, dried and reused.
Vanilla not only has its own wonderful flavor, but it mixes well with other flavor, often having a
heightening effect on them.
Vanilla planifolia.

903
Vanilla sugar
THERE ARE TWO TYPES:
Mixture of powder sugar, starch to avoid caking and a flavoring component, which can be natural or
synthetic.
Natural vanilla sugar made with vanilla beans, usually split stored in sugar to impart flavor. A previously
used vanilla beans will be effective, but should be completely dried after its first use before it is put into
the sugar.

Vanillin
The component in the vanilla bean which gives it its fragrance. This component is also found in the
Indian spice asafetida, in asparagus, and in wild roses. It emerges from the vanilla beans when they are
cured.

Valais
Swiss Canton along the upper valley of the Rhône River producing wine on steep slopes. The famous
wines are the white Fendant, made with the grape variety of the same name, and the red Dôle made with
Pinot Noir and Gamey grapes.

Valdepeñas
Wine term originally applied to common wines grown in La Mancha, Spain, south of Madrid. It is not a
legal term to describe these wines.
Valdepeñas wines have now been defined as wines produced in a limited area made with specific
grapes.
It is also the name of a red wine grape.

Valmur
Grand Cru vineyard in Chablis, France.

Vareniki
Russian cheese ravioli served in broth.

Valpolicella
Italian red wine produced northwest of Verona. Much wine is consumed as table wine, but some is aged
in wood and is a premium wine.

Valtellina
Italian wine district near the Swiss border. The red wine cultivated on the terraced hillsides are dark red
and mature slowly.

Var
French region on the Mediterranean producing red, rosé and white wines.

Varenne, Francois-Pierre
French chef who wrote "Le Cuisinier Françoise", published in 1651. Varenne was the chef to the Marquis
d'Uxelles. The renowned La Varenne cooking school in Paris was later named after Varenne.

varietal wine
Wine named for the particular grape that is its main ingredient, such as Chardonnay, Cabernet
Sauvignon, Merlot, Riesling or Zinfandel.
American law says that in order for a wine to bear a varietal name it must contain at least 75% of the
grape, in France a wine must contain 100% of the grape. Geographic names are most prevalent in
France; only in the Alsace region are varietal names common. In the rest of Europe varietal names were
sometimes used, such as Grüner Veltliner in Austria. Many wines are blends and cannot use the varietal
name. They are named after geographic areas and vineyards.
In other cases, the grape varieties permitted is regulated by custom and law. It becomes therefore
redundant to identify the wine by grape variety and more important by region and vineyard. Most

904
Bordeaux wines are blends, and the vineyards are important because the quality between vineyards vary
greatly.
The issue is inconsistent and adds confusion to wine labels. Chianti is a blended wine from the Chianti
region, Verdicchio is a grape variety, and both wines come from Italy. A German wine label might say
Riesling despite the fact that this particular vineyard can only grow Riesling grapes as mandated by law.
The practice of naming wines after grape varieties became prevalent in parts of the world where the
vineyards were not well known. This is especially true when the wine industry started in California,
Australia and New Zealand.

vark
Indian term for thin sheets of genuine silver or gold foil, used for decorative purposes on elaborate
desserts and other dishes in upper-class cooking. Tasteless and odorless, but edible.
Vark can be purchased in Indian grocery stores. See India food.

Vartzami
Greek red wine grape variety.

vasilopitta
Greek New Years cake baked with a good-luck coin inside.

Västgotåst (Vastgotaost)
Swedish cheese.

Vatel, François, 1635 - 1671

French chef and maître d'hôtel to Prince de Condé. When preparing for a feast to honor the French
King Louis XIV and his retinue at Château Chantilly, he felt humiliated that he was short 2 of the 25
roasts needed. For the next day's feast, he hoped to redeem himself. Searching the horizon for the fish
arriving for the Friday night’s meal, he saw only two carts instead of the expected 12 from the distant
Atlantic seaport. It was too much for him to bear. He adjourned to his room and stabbed himself, taking
three attempts before he managed the fatal stab. Had he been that persistent in facing and overcoming
the adversity in the kitchen, he would have seen the other 10 carts arriving.
There is a French chef’s society called the Vatel Club in New York City. As far as is known, no member
committed suicide.

Vaucluse
French wine growing area in the lower Rhône valley producing many famous wines, such as
Châteauneuf du Pape, Gigondas and others.

veal
Bovine animals up to three months of age are classified as veal, over three months and up to one year
as calves. They can be graded by the USDA, but many producers prefer to sell veal under their brand
names. Plume de Veau is one brand name. Many companies sell nature veal and claim it is as good as
branded veal.
Veal grades are U.S. Prime, U.S. Choice, U.S. Good and U.S. Utility. For grading information see Beef
grading.
Milk fed veal is confined to small stalls and fed a concentrated diet of milk, vitamins and other feed. The
meat is rosy pink.
Veal cutlets are normally cut from the leg. Tenderized cutlets and frozen breaded cutlets are normally
made with a lesser grade veal or calf, and run through machine which will cut small incisions in the meat
to make it more tender.
IMPORTANT VEAL WHOLESALE CUTS:
Hotel Rack, seven ribs - Meat Buyers Guide # 306
Chuck Square cut - Meat Buyers Guide # 309
Breast - Meat Buyers Guide # 313
Loin - Meat Buyers Guide # 331
Leg - Meat Buyers Guide # 334
Most food service operations no longer buy wholesale cuts but boned and trimmed pieces.

905
Veal Francese
Dish invented by Italian restaurateurs in the US. It is not clearly defined, but is usually a veal cutlet,
quickly sauteed and served with white wine sauce and lemon juice.

veal glue
Old seventeenth century English term for a rich veal broth.

Veal Parmigiana
Italian/American dish consisting of a breaded and fried veal cutlet topped with tomato sauce and melted
mozzarella cheese.

veau
French term for veal.

Vaud
Swiss Canton on the north shore of Lake Geneva. It produces white wines.

Vega Sicilia
Famous Spanish wine made in Valbuena, Ribera del Duero. It is Spain's most expensive wine. Wines of
longevity and complexity. High in alcohol, about 13.5%.
The varietal mix is approximately 60% Tempranillo, 20% Cabernet Sauvignon, 10% Merlot, and the
remainder Malbec and the local white grape Albillo. The blend varies.
The wine is aged in 225 liter barricas (barrels) made of French and American oak crafted right at the
winery. Some new barrels are bought every year.
The production is about 20,000 cases of red wine annually.
QUALITY LEVELS:
Valbuena 3.0 - aged about 1½ years in small oak barrels, and then transferred to large vats to age and
released about 3 years after harvest.
Valbuena 5.0 - released about 5 years after harvest.
Unico gran reserva - the top classification, is aged 10 years before being released. It is produced
from the oldest vines and is never fined or filtered.
Vega Sicilia is now owned by a large multinational company, which owns also extensive wineries in
Tokay, Hungary.

vegetable marrow
English name for zucchini squash.

vegetable oil
Any oil produced from a seed, such as peanut, corn and many others.

vegetable oyster
Another name for salsify because the flavor of salsify resembles oysters.

vegetable patty
Hamburger substitute consisting of vegetables, flour and other non animal binders. A number of
companies created vegetable patties and they have become an expected menu item in restaurants. Soy
bean products are often used.

vegetable pear
Another name for chayote squash. See there.

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vegetable protein
Soybean based products which can be used as binders in meat products and in the manufacture a
meatless products.

vegetarians/vegetarianism
Diet which has attracted a considerable number of followers, especially on college campuses. There are
many levels of vegetarianism. Ovo-lacto vegetarians eat eggs, dairy products and vegetables. Some
eat also fish.

veggies
Slang term for vegetables in general.

velouté
French sauce made with white stock and roux . Any stock can be used, such as chicken, veal or fish as
long as it is white. It is considered one of the basic, or mother sauces in French cooking, and is often
finished with cream and egg yolks.

velouté
French wine taster’s term to describe soft, velvety and silky older wines.

Velveeta™
American pasteurized process cheese spread, made by Kraft since 1928. It is a mixture of cheese, whey,
sodium phosphate, salt, and lactic acid, and the coloring agent annatto. Also comes in a slightly hot
Mexican style with bits of jalepeño peppers.

veitchberries
Berries in the loganberry family. See there.
Rubus spp.

Veltliner
Austrian white wine grape. One of the most popular wines is called Grüner Veltliner.

vendace
Fresh water food fish in the whitefish family.
Coregonus vandesius.

vendage
French term for grape harvest, but the term is is not used on labels to indicate vintage.
Vendemmia in Italian.
Vendima in Spanish.
Weinlese in German.

vendage tardive
French wine term for late harvest wine. It generally indicates that the wine is sweet.

Vendôme (vendome)
French soft ripened cheese, resembling Camembert, made in the Department Loir-et-Cher.

Vendôme, César, 1594 - 1667

Duke, son of French King Henri IV.

Veneto
Italian hard (grana type) cheese, also called Venezza. It is similar to Asiago.

907
venison
The term refers to any game meat from deer, elk, reindeer, roebuck or any game animal with split hoofs
and red meat.
The meat is dark and tasty and sold under the generic name venison. The meat has gained on
popularity because it is very lean. The loin of younger animals can be cooked medium to rare, the meat
of older animals it can be though and dry. The meat will improve by aging. If aging is not practical it
should be marinated and braised.
European cooks routinely larded venison meat to add fat and moisture, but few chef’s today possess
larding needles necessary for this purpose. See larding.
See deer.

venus clam
Another name for quahog clams. See there.

VEQPRD
Portuguese wine term for sparkling wines meeting established standards. Regions entitled to this
appellation are Douro, Bairrada, Dão and Varosa.

verbena
Plant used in herb tea. Praised by the early Greeks and the French. The flowers are used in Turkish
cooking to flavor beverages.
Also known as vervain, blue vervain, or holy herb.
Hiera botane in Greek; herbe sacrée in French.
Aloysia citriodora.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

Verdelho
Madeira/Portuguese white wine grape, the most widely planted white grape on the island of Madeira.

Verdi, Giuseppe
Italian opera composer, 1813 to 1901. A number of dishes and restaurants are named after him.

Verdicchio
Italian white wine grape. The most popular wine is Verdicchio Casteli di Jesi. Much Verdicchio is used in
the Spumante sparkling wine production.

Verdiso
Italian white wine grape cultivated in northern Italy.

Verdojo
Spanish white wine grape. Much is used in the production of Cava, the Spanish sparkling wines.

Vergennes, Comt Charles

French foreign minister who supported American independence. A native American grape variety is
named after him.

verjus
Unfermented grape juice, sweet or acidic depending on the grape variety and state of ripeness of the
grapes used. It can be used as vinegar or as sweetening agent in cooking and in balsamic vinegar.
The term is also used for slightly fermented juice from unripe grapes and other fruits. Often used in
sauces.

908
Vermentino
Corsican/French white wine grape, also grown in Sardinia and Italy. The wine is used as blending wine
and as a table wine.

vermicelli
Italian pasta, fine noodles, used mostly for soups. The term means little worms.

Vermont, Inc
Cooperative marketing venture to promote the food of small Vermont producers. Begun in 1984 by
Jerome Kelley

Vermont Distillers
Distilling operation begun in Vermont in by local businessmen Steve Israel and Brian Tyrol, with the help
of Eric Bauer and Peter Kamenstein. Their production of vodka, gin, and more unique local products
Tamarack and Sugarbush Maple Spirits began in early 1989.
Tamarack Liqueur is a bourbon-based cordial flavored with maple syrup. Sugarbush Maple Spirits is a
rum-like distillate of maple syrup.

vermouth
Alcoholic beverage based on wine, herbs, botanical and fortified with brandy. Said to be the third oldest
beverage in the world after water and wine.
Botanical that might be used are: Artemisia flowers, anise, bitter gentian root, cardamon, centaury,
chamomile, Chinese rhubarb, citrus peel, cloves, coriander seeds, dittany, flowers, hyssop, juniper
berries, marjoram, orris root, quinine, sage, sandalwood, teas, vanilla beans, wormwood and yarrow.
Developed during the Renaissance, it became popular in the late 18th century in Torino, Italy where the
key ingredients, wine and botanical were readily available. vermouth is credited with medicinal qualities.
The two major producing countries are France and Italy. Their vermouth differ in flavor. Vermouth is
produced in many countries including the US, often by the same companies located overseas. It is
consumed as aperitif and as cocktail ingredient.
THERE ARE FOUR STYLES:
Secco (dry white)
Bianco (sweet white)
Rose (semi-dry rose)
Rosso (semi-sweet red)
French vermouth -usually pale in color and dryer than Italian vermouth.
The word comes from German for wormwood

Vernaccia di San Gimignano

Italian white wine grape.

Vernatsch
Italian red wine grape variety of German origin, grown in Alto Adige, the South Tyrol region of northern
Italy. Other names are Schiava Grossa, or Grossvernatsch.

Verona
Italian town famous for Romeo and Juliet, and for Soave, Valpolicella, Bardolino, Chiaretto and other
wines.

vert pré (pre)

French garnish for grilled meats or roasts. Literally translated green meadow. Obviously, the garnish
ingredients must be green and usually consists of water cress.

vert(e)
French term for green. Sauce verte is a cold herb sauce based on Mayonnaise.

Vertache
French term for a green plum variety.

909
vesiga
The spine marrow of sturgeons. It is sold usually in its dried form, in a long narrow ribbon. It requires
about five hours of soaking in cold water and three or four cooking in broth before it can be used.
Reconstituted it has a gelatinous texture
The most common use for vesiga is in coulibiac, a Russian fish loaf baked in yeast dough. It is used
more for its texture than taste. The closest substitute is tapioca boiled in fish stock.
Vésiga in French.

vessels
Containers to hold liquids. Bottles and holding vessels include:
Basquaise - A squat bottle, similar to the German Bocksbeutel. It is used in Armagnac (see there).
Bocksbeutel - squat German wine bottle. A flagon used for Steinwein.
Porónes/porrónes - Spanish water or wine jugs.
Tokuri/tokkuri - traditional small sake bottle.

Veuve Clicquot Ponsardin

Famous champagne producer named in 1805 Veuve Clicquot when the then 27 year old widow took over
the business. She is credited with developing the process of removing the sediment in the bottle neck by
freezing.

Vialone
Italian short-grained, egg-shaped, polished rice commonly for risotto.
It is like not generally available in the US. Arborio rice is a good substitute.

viande
French word for meat.

Viande de grison
French name for Swiss air dried beef. Lean beef, normally from the round (leg) is salted and slowly
dried in fresh mountain air. It is named after the Swiss Canton (state) Grison or Graubünden. The cool
mountain air and steady breeze is perfect for air drying beef. It is served sliced very thin, often with
melon or other fruits.
Called Bündnerfleisch in German.

viande sechée
French, dried meat, normally beef.

vibration cooking
Improvisational cooking with your common sense. Although the term was coined by ethnic groups, and
relies on the cook's adaptability to use foods at hand, it tends to seek out good quality ingredients.

Vichon
White wine made by Robert Montavi in California from condensed grape must made in Languedoc,
France.

Vichy
Spa in southwest France. The local mineral Vichy water is bottled and marketed world wide. Vichy water
was used in a braised carrot preparation called Carrots Vichy, but this is seldom done today.

910
Vichyssoise
Cold potato and leek soup, created by the French Chef Louis Diat at the Ritz hotel in New York City. He
called the soup Vichyssoise because he grew up near Vichy in France, and his mother made it.
During World War II, French chefs in New York City tried to change the name to Crème Gaulloise
because they hated the Nazi associated Vichy government. The name change never took hold.

Victoria sponge cake

Old English term for pound cake. See there.

Victory gardens
Term for home gardens to grow vegetables during the first and second world wars.

Vidal Blanc
New York State hybrid white wine grape variety.

Vidalia
Sweet onion prized for its mild taste, as well as its high yield per acre and disease resistance. It was
developed by Dr. Henry Jones, a research director at the Desert Seed Company, in the early 1940's.
Originally called the F1 Hybrid Yellow Granex, it was renamed for the Georgia town Vidalia, where it was
grown. By Georgia law, only onions grown in 19 southeastern counties may be marketed as Vidalia
onions. Vidalia onions require a mild climate, low sulphur soil and 12 hours daylight . The combination of
these conditions is perfect in southeastern Georgia.
Vidalia onions are available primarily in May and June.

Vienna food
The capital of Austria has been a melting pot for many eastern European cultures and many Viennese
dishes originated in Hungary, Czech Republic, Slovenia, Poland, Romania, Bulgaria, the Balkan states
and even in Italy. There is hardly a dish which cannot be found, spelled slightly differently, in a
neighboring country. However, it was refined and improved in Vienna.
In Viennese households the preferred cook was Bohemian and in hotels the pastry chef Hungarian.
Viennese cooking has an almost mystical reputation with Austrians and many restaurants and hotels
throughout the country advertised Viennese Cuisine to distinguish from the more basic local peasant
fare.
The most authentic and original contribution to gastronomy is the attention paid to boiled beef. The
Viennese developed an almost scientific method of carving the beef carcass into cuts suitable for boiling,
each with a proper name, which would appear on menus. Much cattle came from Hungary and was of
excellent quality. The most famous beef cut is the Tafelspitz. The boiled beef is served with a long
selection of hot and cold sauces, potatoes and creamed or pureed vegetables.
It was said that the Emperor Franz Joseph ate boiled beef every day. The resulting beef stock inspired
numerous soup garnishes, such as little dumplings made with semolina or bread, shredded thin pancakes
and many others.
The Hungarian goulash, a beef stew flavored with paprika is made with great attention to the basic
recipe, and then available with different garnishes, each with a precise name.
Veal is of excellent quality, and roast veal, including roast veal shanks are on many menus.
Wiener Schnitzel is a breaded veal cutlet, pounded thin, pan fried and served with lemon wedge and
assorted salads. The breading should be light and fluffy, and the standard garnish found internationally
of capers and anchovies are not Viennese at all. Veal cutlets without breading are also served in many
variations.
Chicken dishes centered around a boned and breaded bird called Backhendel. With chicken inexpensive
today the dish has lost much of its luster. Roast capon is available in many restaurants. Roast goose
and duckling are popular winter dishes.
Pork is also popular, often prepared in connection with Sauerkraut.
Game is available in season, especially roebuck, hare, pheasants and other wild birds.
The local variety of fish is limited to carp, which is eaten on Christmas Eve, trout, Huchen, a Danube
catfish and a fish called fogosh from the Hungarian lake Balaton.
The most famous sausage resembles the hot dog and is called Frankfurter in Vienna. It is smoked, sold
in pairs and is a popular snack.

911
Vienna is famous for desserts. There are two basic varieties, hot desserts which are eaten often as main
course, or after a meal, and cold desserts, cakes and Torten. The variety is endless, and the cold
desserts are often served with whipped cream, called Schlag in Austria. The most famous dessert is the
Strudel, a roll shaped concoction which can be filled with fruits, such as apples, and served warm or cold.
Vienna claims to have brought coffee to Center Europe when the retreating Turks left some coffee bags
behind. The Turks never conquered Vienna. Over the centuries, Vienna has created coffee houses
where people could drink coffee, read the newspapers and while the day away.
COFFEE SPECIALTIES INCLUDE:
Einspänner - Strong coffee with whipped cream.
Kapuziner - Strong coffee steamed with hot milk and sometimes topped with whipped cream. It
resembles cappuccino.
Kleiner Brauner - Small coffee with milk. Literally translated, a little brown one.
Maria Theresia - Black coffee with orange liqueur, whipped cream and chocolate shavings.
Mélange - Large coffee with hot milk.
Mélange mit Schlag - Large coffee with hot milk and whipped cream.
Mokka - Strong black coffee, served in a cup slightly larger than demitasse.
Türkischer Kaffee - Turkish coffee. Finely ground coffee and sugar brought to a gentle boil in special
copper pots. The coffee should foam when served, and is not strained.
Verkehrt - Coffee flavored milk, about one part coffee to four parts milk.
CAKE SPECIALTIES INCLUDE:
Dobos Schnitten - Thin sponge cake layered with chocolate cream and glazed with caramel
Imperial Torte - Chocolate cake layered with almond paste, and topped with marzipan.
Krapfen - doughnuts.
Marmor Guglehupf - Bunt cake baked in a fluted mold, marbled with chocolate or poppy seeds.
Sacher Torte - Dense, rich bittersweet chocolate cake, with apricot jam filling. See there.
Stanitzl - A cone of dough, filled with wild strawberries and whipped cream.
See also Austria food.

Vienna sausage
Generic term for small canned sausages. They have nothing in common with Vienna.

vieux
Masculine French term for old, vielle is the feminine term.

Vieux Château Certan

Famous wine estate in Pomerol, Bordeaux, France.

Vieux Telegraphe, Domaine du

French wine from the Rhone valley, a type of Châteauneuf du Pape which requires five of six years of
aging before it comes into its own.

vigneron
French term for winemaker and wine grower.

vignoble
French term for vineyard area.

Vila Nova de Gaia

Portuguese town across the Duoro River from Oporto. Most port wine shippers are located there. The
spectacular bridge over the river was constructed by Eiffel.

912
Villafranca del Penedés
Wine town south of Barcelona, Spain, and the center of the sparkling wine production, called cava in
Spain. The principal town is San Sadurni de Noya.

Villard Noir
French red wine grape variety planted in the Southwest and other parts of France.

Villard Blanc
French white wine grape, productive but in the process of being phased out and replaced with more
valuable vines.

Villeroi Sauce
French sauce used to cover, or mask food. The sauce had a high gelatin content, and when the food was
chilled, the sauce became solid. The food was then breaded and fried. Old fashioned.
The sauce is named after a distinguished French aristocratic family.

Villiers
French cheese made in the Department Haut-Marne.

vin
French term for wine made form fermented grape must. If it is made from other fruit it must be identified
as such.

vin blanc
French term for white wine. Vin rouge is red wine.

vin de liqueur
French term for sweet fortified wine. The term is used often for a blending wine added for additional
sweetness.

vin de l’année
French term for wine less than one year old, young wine.

vin de paille
French sweet wine produced from grapes that have been sun-dried on straw mats after they have been
picked. The drying reduces the water content in the grapes, and makes them sweeter. Paille is the
French term for straw.

vin de primeur
French term for very young wine. The Austrian term is Heurigen.

vin de table
French. Pronounced van duh tahb. Regional French wines. Literally translated "table wine", these are
the sort of wines drunk in French homes everyday

vin de tête
French term for wine made with free run must, it can be the best quality because the grapes were not
crushed and pressed. Tête means head in French.

vin du pays
French, literally translated "wine of the country", the term refers to a simple local wine.

vin mousseux
French term for sparkling, or effervescence wine.

913
vin nouveau
French term for new wine, less than one year old.

vin rouge
French term for red wine.

vin sur lie

French term for fresh fermented wine before final filtering. The wine is not completely clear and has a
yeast flavor. The term lie means lees, dregs.

vinaccia
Italian term for the grape pomice which includes the pulp, skins, seeds, stems and occasionally leaves,
and is used in making grappa, the fiery brandy.

vinaigre
French trem for vinegar meaning vin aigre, sour wine.

vinaigrette
French salad dressing consisting of vinegar, oil and spices. Mustard, salt and pepper are sometimes
added.

Vindaloo
Searing hot curry, a specialty of southern India. The meat (commonly goat, lamb or chicken) or shrimp is
marinated in the spices with vinegar. It is then cooked in the marinade.

vinegar
Acidic liquid which can be made with wine or cider, from distilled grain alcohol or wood. The most
common is white vinegar with about 5% acidity strength. There are many vinegar varieties produced by
different ethnic groups and by the fancy food industry.
Vinegar can be made at home with a vinegar mother, commercially available. It is a sticky, flabby mass
that converts wine or cider into vinegar. The vinegar mother, Mère de vinaigre in French, will continue to
expand and grow as long as there is a suitable liquid and favorable temperature.
TYPES OF VINEGAR:
Balsamic - see there.
Cider - any kind of fermented cider can be made into vinegar. See cider.
Fruit - when fruits, especially berries, are steeped in vinegar some flavor will transfer. Popular fruit
vinegars available are raspberry, currants, pineapples and many more.
Herb - many herbs can be used to flavor vinegar. The best known is tarragon vinegar, followed by basil,
thyme, rosemary and lavender.
Malt - see there.
Rice - See there.
Wine - See there.

vinegar pie
Old dessert, seldom made today. It consist of a vinegar flavored custard, made without milk, baked in a
pie shell.

vinegar candy
Confection flavored with vinegar resembling butterscotch.

vinetto
Italian term for small, or little (not quantity) wine.

vinho
Portuguese term for wine.

vinho Regional

914
Portuguese wine term, regional wine. It is not the most prestigious category.

vinho de Mesa
Portuguese wine term, basic wine from Portugal.

Vinho verde
Light Portuguese wine produced near the Spanish border north of Oporto in the northern province of
Minho. The wine is generally white, but also rosê and occasionally red wine is made.
Literally translated green wine, but referring the fresh rather than color.

viniculture
General term for producing wine from cultivation to the finished product.

vinifera
Botanical name for the plant which has become through centuries of cultivation and experimentation
thousands of different grape varieties.

vino
Italian and Spanish term for wine.

vino bianco
Italian term for white wine.
Vino rosso, Italian term for red wine.

vino de arrosto
Italian term for full bodied red wine intended to be served with roasts.

vino de color
Spanish term for concentrated grape juice used to flavor and color Sherry wines. The must is boiled
down to a syrupy consistency and then blended with a small amount of Sherry wine and carefully aged.

vino de mesa
Spanish term for table wine.

vino da messa
Italian term for sacramental or altar wine made according the church regulations.

vino di Taglio
Italian term for blending wine.

vino da tavola
Italian term for table wine.

vino tinto
Spanish term for red wine.

Vino Nobile di Montepulciano

Celebrated Tuscan, Italy red wine made around the town of the same name with Sangiovese and other
grapes. The 17th century poet Francesco Redi referred to it as the king of all wines.

vino rancio
Spanish old style of wine made in the Pénedes region by ageing white wine in the open air in large,
partially stoppered jugs. The effect is a sherry-like wine.

vin santo

915
Italian wine. A unique style of amber-colored dessert wine. It is made from partially dried grapes, pressed
and sealed into small barrels. Contrary to most wines, it is subjected to extremes of weather. Beyond
this, the wine is difficult to define.
The grapes may be strung from rafters to dry or they may be laid out on mats. Unlike most other wines,
Vin santo cannot be described by the grapes it's made from; it can be made from a blend of white grapes
or red grapes, or just one variety, such as the Malvasia. The withered grapes may be pressed as early as
November after the harvest or as late as March. It is fermented with or without the assistance of a
"mother". A wide variety of barrels are used. The result is a bewildering array of styles and quality levels.
It can range from sweet to dry, from superlative to undrinkable. However, the results are not just a
product of luck so a good producer can be depended on to make a good bottle

Vino sfuso
Italian term referring to wines sold while still in the barrel.

vintage
Term to indicate the year when the wine was made. certain wine are blend from different years, such as
most Sherries, Port, Champagnes and other wines. Obviously they do not indicate the vintage.
The same is true for many distilled spirits.

Viognier
White wine grape variety, originally a Rhone wine varietal, but also grown in California.

violet
Perennial edible flower, both the leaves and flowers can be eaten. The purple or pink blossoms have a
sweet, sometimes spicy flavor. They are used in salads for flavor and decoration.
Violet blossoms can be candied in sugar and used as a garnish on cakes and desserts. They are
commercially available. Candied violets will last for a long time. Escoffier mentioned a violet flavored
sherbet.
Also known as English violet, sweet violet, wood violet.
Viola odorata.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

viper's grass
Scorzonera, another name for black salsify. See there.

Virginia date
The native American variety of persimmon. See there. The term refers to the fact that if the fruit is left to
dry, the persimmon will turn into a date-like fruit.

Virginia ham
Cured and very lightly smoked ham from razorback hogs. They are leaner and tastier than regular hogs,
and often feed with peanuts. Virginia ham is salty and must be soaked before it is cooked. It is best
baked after soaking with a sweet glaze to counterbalance the saltiness. Smithfield is a town in Virginia
famous for ham production. The ham is marketed as Smithfield ham, but genuine Virginia ham is also
produced at other locations in Virginia.
Virginia style ham is ham baked with sugar or a sweet glaze. It is often sold in delicatessen and
restaurants as Virginia ham, which is erroneous. See Smithfield ham.

Virginia
Irish cheddar-like cheese.

916
Vitamins
Chemical compounds found in normal diet in sufficient quntities to maintain health.
VITAMINS LISTED ALPHABETICALLY:
Vitamin A - essential for normal growth. Sources are: Green and leafy vegetables, carrots, sweet
potatoes, liver, egg yolks, butter, cheese, fish roe, apricots, prunes, peaches, milk, cream and fish liver
oil. Not water sullable.
Vitamin B/ Thiamin - appetite stimulant, essential for proper utilization of food and the normal functioning
of the digestive tract. Sources are: Avocados, squash, grains such as wheat, enriched flour, lean meat,
liver, chicken, many fruits and yeast.
Vitamin B 2/Riboflavin - necessary to convert food into energy the body can use. Sources: Liver, organ
meats, eggs, milk, cheese, peanuts, whole grain cereals, green vegetables.
Vitamin C/Asorbic Acid - preventation of scurvy and hemorarrhages, regulation of the hearth muscle,
reduction of oxidation of food, formation of healthy gums and bones. Sources: Citrus fruits, berries,
peppers, cabbage and other leafy green vegetables. Vitamin C gets destroyed by heat and disolves in
water. The acerola (see there). has the distinction of being the richest of all fruits in vitamin C, and it is
cultivated for medicinal purposes. Believed to reduce the symptoms of a cold, though it doesn't prevent
colds. Why it works is not known.
Vitamin D - necessary to the proper utilization of calcium for healthy bones and theets. Sources:
Sunlight, egg yolks, fatty fish such as salmon, herring and shad, eggs, butter, and other dairy products.
Niacin/Nicotinic Acid - conversion of food into energy. Sources: Lean meats, chicken, liver, salmon,
eggs, milk, green leafy vegetables.
There are other vitamins, but their importance in nutrition is rather little. Vitamin losses are caused by
long storage, especially of vegetables containing vitamin C, drying of food, oxidation by exposure to air,
heat, soaking in water, adding baking soda cooking green vegetables, long storage of cooked food.
Most vitamins can be produced synthetically.
Fat soluble vitamins are A, D, E, and K. Water soluble vitamins are in the B omplex and vitamin C.

Viterbo
Italian cheese made with ewe’s milk, and flavored with wild artichoke.

viticulture
The growing of wine grapes.
Viticulteur is the French term for wine grower.
Viura
Spanish white wine grape originally grown in the Somontano region, now grown in Rioja and throughout
Spain.
Picked early in the season. Viura wine can be drunk young, fresh and crisp with little or no aging in
wood. Viura wine also ages well, and some is aged in oak for a full-bodied style with vanilla-like flavors.
Sometimes a little is blended into red Rioja wines to give them a little acidity.
Also known as Macabeo, especially outside of the Rioja region.

Vizè (Vize)
Greek grating cheese resembling Romano.

VLQPRD
Portuguese wine term, quality fortified wines produced in determined regions.

vodka
Clear distilled beverage of Russian and eastern European origin. Basically odorless and flavorless, it is
made from grain, potato or other root vegetables. Vodka manufactured in the US is made from grain
and is about 80 to 100 proof. Vodka is drunk straight ice cold, or as cocktail ingredient. The most famous
cocktail containing vodka is Bloody Mary.
Flavor infused vodkas range from pepper to various fruits and exotic spices. They have become popular
and new names and flavors reach the market often.

Void
French cheese resembling Limburger.

917
vol au vent
French name for patty shell made with puff pastry. Vol au vent can be made in many sizes, from tiny,
bite size to large shells serving 10 people.
The translation of the French name means flying in the wind because the shell is supposed to be light
and airy.
Bouchées is the French term for bit size patty shells served as hors d’oeuvres.

Volatile oil
Natural oil in fruits, spices and vegetables carrying much flavor, but evaporating rapidly when exposed to
air.

volière, en (voliere)
French tern for game birds decorated with its own feathers. The practice is not sanitary and has
disappeared.

Vollrads, Schloss
German famous wine estate in the Rheingau centered around a beautiful caste built in 1355, owned by
Graf Matuschka Greiffenklau. The wine carry on the label the name Schloss Vollrads and the specific
type, such as Auslese, Trockenbeerenauslese etc.

Volnay
Famous little town in Burgundy, France producing celebrated red wines.

volpine
Lagoon fish harvested in the area around Venice, Italy.

Vongerichten, Jean-Georges
Talented and successful chef, born in Alsace France. He apprenticed at the famous Auberge de l'Ill and
worked for restaurateur/consultant Louis Outhier.
Vongerichten, Jean-Georges made a name in America when he opened the prestigious Restaurant
Lafayette in New York City's Drake Hotel. His fresh, creative style relies heavily on fish, vegetables and
light sauces. He owns and operates restaurants in New York City and London.

vongole
Italian term for clams. Razor clams are known as cannelli.

Vorarlberg
Austria province at the borders with Switzerland and Germany. It makes a sour milk cheese by the same
name.
The province exported for many years cheeses to the US under a number of brand names.

Visne Romanée
Celebrated wine town in Burgundy producing some of the most elegant and expensive Burgundy wines,
such as Romanée Conti, Richbourg, La Tâche, La Romanée and others.

Vouvray
Wine growing town in the Touraine area of the Loire Valley in France, also the wine grown there. About
half the wine produced there is sparkling, and with a bit of residual sugar they can be long lived. Primary
grape is the Chenin Blanc.
Menu-Pineau is a particular wine from Vouvray.

918
VQPRD
Portuguese wine term, supplementary designation for wines that conform to established norms, such as
grape varieties, soil, climate, viticultural and wine making technics.

Vranac
Yugoslavian red wine grape variety.

Wachau
Austrian wine region on the Danube river west of Vienna.

Wachenheim
German wine town in the Palatinate (Pfalz) region. Most wines are white.

Wachstum
German wine term for growth. It is no longer used on wine labels.

waffles
Breakfast dish, cookie or dessert, made with a batter consisting of milk, eggs, flour, leavening agent such
as baking powder or yeast, some fat and sugar, baked on a special waffle iron with a grid-like pattern and
a heated lid.
Belgian waffles are thick, made with a special waffle iron and are served as dessert with whipped cream
and fresh fruit.
Waffles are originally from Holland and Scandinavia. Norwegian waffles are called vafler.
Gaufrette in French, Waffel in German, galletta in Italian, barquillo in Spanish.

wagyu
The Japanese cattle bred for used for Kobe beef. See there.

wakame
See seaweed.

Waldin
Avocado, large, spherical variety of the Guatemalan type. Developed in Florida, and also grown in
Mexico. It is picked mostly in August and September.

Waldorf Salad
Salad created for the opening of the hotel in 1893. It consists of diced apples and celery, mixed with
mayonnaise. In later years, the salad was sprinkled with walnuts and became a staple in many
restaurants.
At The Waldorf-Astoria Hotel, the Waldorf Salad was a staple on the luncheon menu as main course, and
was garnished with three types of finger sandwiches:
Raisin bread with marmalade
White bread with cream cheese and jelly
Date nut bread with peanut butter.
The Waldorf Salad is mentioned by Oscar of the Waldorf in his cook book published 1896.

Walewska, Maria
Polish duchess, alleged lover of Napoleon I when he invaded Poland. Her name appeared on menus for
a fish garnished with shrimp, cream sauce and truffles.

walking onion
The plant has three foot stems with clusters of little bulbs. The stems bend over and the bulbs touch to
ground and start to grow, hence the name.
The plant grows in full sun and is winter hardy.
Also called Egyptian Tree Onion.
Allium cepa Ziviparum.

919
Walla Walla
Sweet onions named for the area in southeast Washington state where they are grown. The onions are
very large, 3" to 4" across, golden in color and mild tasting.
The seed was brought from Corsica by a Frenchman, Peter Pieri. Arbini, named for John Arbini is a
particular strain of onions developed in 1925 and is often referred to as French Onion.
The Walla Walla Gardeners' Association is the cooperative that has overseen the interests on the onion
farmers since 1916.
Walla Walla onions are sometimes referred to locally as French onions.

Waller
German/Austrian name for a Danube catfish.

walleye
Fresh water game fish, often called erroneously pike. It is in the perch family.
Stizostedion vitreum.

wallfish
British nickname for snails.

walnut
Tree growing in temperate climate throughout Europe, the Middle East and the US and Mexico. The
trees are cultivated for their nuts and for the hard, richly grained wood. The tree is native to Greece and
Asia Minor, and is recorded since antiquity in the Middle East. The nuts are eaten raw, and are also
used in cooking, baking and in confections.
Walnuts are extensively cultivated in many states, especially California for their lumber and fruits.
Black walnuts have an exceptionally hard-shelled, dark colored nut, with a deep rich flavor. They are
grown in Mississippi and in the hardwood areas of central Italy. California walnuts are a Persian variety
and produce a softer-shelled, flavorful variety. All trees are in the Juglans family.
Pickled whole green walnuts in the shell are a British specialty. They are pickled wit vinegar, caramel
and spices and are eaten whole as condiment.
A walnut flavored liqueur is Nocello.
Juglans nigra, the American black walnut.
Juglans regia, spp.

walnut liqueur
Liqueur made by macerating walnut husks in brandy and sugar. One brand is Nocello.
Also known as brou, eau de noix.

walnut oil
Expensive oil with a pleasant taste. The oil has a low smoking point and should be used in salads rather
than for frying. France and Italy are major producer. Once opened it can become rancid rather rapidly.

wanigan
Supply wagon or cook’s boat during colonial times. The name is probably Indian origin.

warabi
Japanese fern shoots picked wild in the mountains of central Japan.

Warwickshire
English cheese resembling Derby. See there.

wasabi
Japanese horseradish, often served with sushi dishes. Most restaurants use wasabi powder, which will,
when mixed with water become a pungent green paste.

Washington pie

920
Early American cake, usually two or more layers, and with jam spread in between and icing on the top. It
is not a pie at all.
The name and recipe is attributed to Martha Washington.

Washington food
The state of Washington has a distinctive cuisine, the result of its location between the sea and some of
the major tree fruit and berry growing areas in the US.
The coastal city of Seattle is famous for its local seafood, especially many varieties of oysters. The
dominant sea food is salmon, halibut, oysters and the famous geoduck clam.
Washington is the major producer of rhubarb in America and Walla Walla onions. See there.
One of the most important crops is berries, especially in the Spring. The predominant commodity is
raspberries with an annual production is 23 million pounds, followed by strawberries, cranberries and
blueberries. Washington also produces wild mushrooms.
Tree fruits include pears, plums and cherries. Washington is a large apple producer, and the state has
adopted its own grading system to maintain quality.
WASHINGTON APPLE GRADES:
Washington extra Fancy
U. S. Extra Fancy
Washington Fancy
U. S. Fancy
U. S. No. 1
VARIETIES GROWN IN WASHINGTON AND THEIR SEASONS:
Red Delicious - available year round
Golden Delicious - available year round
Fuji - available year round
Granny Smith - available year round
Gala - available September to December
Winesap - available October through August
Breaburn - available October through July
Rome Beauty - available October through June.
Washington state beers include the light styles of Olympia and Rainier and the more full-bodied,
assertive styles of Ballard Bitter, Hales Pale Ale, Henry Weinhard, Pyramid Wheaton, Red Hook ESB,
and Thomas Kemper Bock.
See also Seattle food.

wassail
Alcoholic beverage made with spiced ale, cider or liquor. The name comes from the Old Icelandic wes
hal which loosely translated means stay in good health or wishing good fortune. Therefore the
appropriate toast is wassail and the appropriate response is drink-hail.
It was served from the Wassail bowl.
Wassailing is an Anglo-Saxon mid-winter celebration. Prodigious quantities of liquor, particularly hard
cider, were drunk.

water
FOOD AND DRUG ADMINISTRATION (FDA) DEFINITIONS:
Bottled water - water sealed in bottles or other containers for human consumption
Club soda - tap water that has been filtered, artificially carbonated and has mineral slats added for
flavoring.
Distilled water - water with minerals removed by distillation.
Drinking water/processed water - bottled water that comes from a government approved source and then
filtered or treated in some manner before bottling. The water can be blended, and can come from a tap,
well, lake and other sources. The water is processed, such as the addition of chlorine or other chemicals
and the addition or deletion of mineral salts.
Flavored waters - Any processed water with flavors added.
Mineral water - there are no national standards for mineral water and thecomposition can vary greatly.
Natural mineral water - The European standards specify that any water from a natural spring can be
called mineral water if mineral waters are present as the water flows at the source. The mineral content

921
is usually 500 milligrams dissolved minerals per liter. In some states the mineral content must be stated
on the label.
Natural water - water obtained from protected underground sources without processing.
Seltzer - tap water filtered and artificially carbonated.
Sparkling water - water with carbonation, which can be natural or added.
Spring water - water from a deep underground surface. If the water remains un-processed it can be
labeled Natural Spring Water.

water bagel
Term which should be redundant as all bagels should be first boiled in water before baking. However, the
food industry has developed imitation bagels which are not boiled. See bagel.

water, bottled
Bottled water consumption in the US experienced tremendous growth in the 1970's and 1980's, going
from about 1.5 gallons per capita in 1976 to about 7.2 gallons in1999. Bottled waters can be classified
as still waters and carbonated waters. Some waters are naturally carbonated, others have CO2 added.
Bottled water sales increased dramatically when easy to use plastic bottles were introduced. Carrying a
water bottle around became a status symbol, even if it did not make much sense.
Bottled waters include the following brands:
Apenta - Hungary
Appolinaris - Germany
Artesia Salt-free - San Antonio
Badoit - French mineral water
Evian - France
Gastein - Austria
Pellegrino - Italy
Perrier - France
Poland Springs - Maine
Römerquelle - Austria
Saratoga - New York
Sidi Harazem - Morocco
Spa - Belgium
Vichy - France
Vitel - France
Yporca from Paraguay
Bar à l’ Eaux, a Parisian water bar in the 16th Arrondissement, serves about 130 different waters.
Eau in French, Wasser in German, agua in Spanish, acqua in Italian.

water chestnuts
Fruits of aquatic plants used in oriental cooking.
TWO VARIETIES:
trapa natans - can be eaten raw, cooked and as flour.
trapa bicornis - eaten boiled or pickled with sugar and honey.
The Chinese water chestnuts is a tuber called pi tsi and is usually sold canned. They are common in
Chinese cuisine, and are often served during Chinese New Year celebrations to symbolize a wish for
many children. Their crisp white flesh is encased in thin dark brown or black skin.
Eleocharis spp.

water chinquapin
American Indian name for the acorn like fruit of the American lotus. It resembles water chestnuts.
Nelumbo lutea.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

water ices
Frozen fruit juice with acidity, such as lemon juice added, to balance the flavors. Water ices are often
called Italian Ices. Granités in French.

922
Sherbets are made with milk, fruit pulp and a stabilizer, such as egg whites or gelatin.

water mint
Wild mint which makes a good tea to combat nausea.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

water lemon
Fruit of the Jamaica honeysuckle, pale yellow and edible.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Laurifolia.

water lily
The roots of a number of water lily species have been consumed in the Orient and the Middle East since
antiquity. They were also eaten by American Indians.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

water maize
The seeds of a number of tropical water lily species. The greenish black seeds the size of peas were an
important food source for Amazon Indians.
Victoria regia.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

water smoking
Moist-heat smoking method which involves hot smoke from charcoal passing over a water tray to
produce smoke flavored steam.

water spinach
Delicate tropical vegetable plant used in South Asian cooking.
Ipomoea aquatica.

watercress
Salad plant with dark green leaves and spicy, peppery, pungent taste. It is widely cultivated and is used
as garnish or ingredient in Oriental dishes. It holds up in stir-frying.
Many restaurants garnish steaks with a sprig of watercress.
Nasturtium officinale.

watermelon
Watermelons are of a different genus than most other melons which are cucumis melo. But like other
melons, they grow on vines which wind along the ground.
They are of African origin, but for years have been grown in warm regions of other parts of the world,
notably the American south. They are generally large and heavy, weighing from 5 to 10 pounds. They
have a bright red pulp and numerous black seeds. They range in shape from oblong to round, and the
skin varies from dark green to pale green, or alternating stripes of the two shades. The flesh contains a
high percentage of water, so much so that a spigot can be inserted and the water drained off for a
watermelon beverage.
Many varieties are available now and some are seedless, others have yellow flesh. Small watermelons
are called Sugar Babies.
In some areas, such as, the West Indies, watermelons are smaller, round, and have a pale, off-white rind,
but they are the same red color inside. Loving (or Lulling?), Texas stages and annual watermelon
thumping festival.
There are also seedless watermelons. In addition to its obvious culinary advantage, they keep better
because they has no seeds which generate ethylene gas and make the flesh around them mushy. These
seedless melons tend to be redder, with thinner rinds, and are especially sweet.

923
Citrullus lanatus, citrullus vulgaris.

watermelon seeds
They are sometimes served during Chinese feasting, such as during the Chinese New Year. They
symbolize a wish for many sons.

Waters, Alice
Innovative American chef credited with having created, along with Jeremiah Towers California cuisine at
Chez Panisse Restaurant in Berkeley, California.

waterzooi/waterzoï
Flemish/Belgium stew, usually made with chicken or fish, with boiled potatoes in a thick broth. Usually
served in huge portions

wats
Ethiopian stews often seasoned with berbere. See there. Usually eaten with injera, a spongy flat bread.

wax bean
Beans with yellow colored pods, an immature form of a kidney beans.

weakfish
Ocean food fish, also called sea trout. The name referres to their tender mouth.
Also known as Squeteague.

Wealden Rounds
English cheese.

Wear-Ever™
Brand of aluminum cookware.

Wechsberg, Joseph
American food and travel writer of Czech origin.
BOOK TITLES ARE:
Blue Trout and Black truffles
Dining at the Pavillon
Red Plush and Black Velvet
Sweet and Sour
The Continental Touch
The Story of Melba and her Times
Some of his articles were published in the New Yorker Magazine.

weever
Ocean food fish with venomous spines. The fish is usually cooked whole.
Trachinus draco/trachinus vipera.

924
Wehlen
Small wine town on the Moselle river in Germany. It produces excellent white wines and one vineyard is
decorated with a gigantic sun dial, called Sonnenuhr, which gives the name to a famous wine.

Weibel
Well known wine company located in Mission San Jose in Alameda county, California.

Weights and volume of metric equivalents.

WEIGHT EQUIVALENTS:
1 pound (16 ounces) = 453.6 g
1 ounce = 28.35 g
3 ½ ounces = 100.00 g
35.27 oz = 1 kilogram (1000 g)
VOLUME EQUIVALENTS FROM GALLON TO LITERS:
1 gallon = 3.783 liter
1 gallon = 4 quarts
1 quart = 0.945 liters
1 quart = 2 pints
1 pint = 0.472 liters
1 pint = 2 cups
1 cup = 0.236 liter
VOLUME EQUIVALENTS FROM LITERS TO GALLONS:
1 liter =1.05 quarts, or 33.9 fluid ounces
750 mm = 25.42 fluid ounces
500 mm = 16.95 fluid ounces
250 mm = 8.47 fluid ounces

Wein
German term for wine. Weisswein is white wine. Rotwein is red wine. Schaumwein is sparkling wine,
often called Sekt.

Weingut
German term for wine estate.

Weinstein
German name for tartar, the naturally occurring acid in wine, which can become tiny crystals, which are
harmless.

Weinstrasse
German term for road meandering through wine country, well marked for tourists.

Weissbier
German beer made mostly with wheat mash, and is low hops. The light yellow color and refreshing taste
makes it a popular summertime beer.
Weissbier is the name used in northern Germany. In Bavaria the beer is called Weizen Bier.

Weissherbst
German rosé wine made along the shores of Lake Constance.

Weisslacker
Bavarian cheese with strong smell, and smeary surface. It is often called with the genric name Bierkäse.

925
Weisswurst
German term for a veal sausage made with milk, served hot poached. The sausage is especially popular
in Munich, where the Weisswurst is made every morning, and fuss is made about eating it fresh before
the church bells peel at noon.

Well-bred Loaf
Food company begun by Judy Glicken, a former social worker, and Steve Caccavo, a former guitar
teacher, in New York City 1974. They began by making brownies, hallah, Irish soda bread, and pound
cake.

well-done
Steak term, meaning fully cooked. Bien cuit in French.

Wellfleet
Oyster harvested off the coast of Wellfleet in Cape Cod, Massachusetts. Its oval shell is small to medium
in size. Its flavor is clean and mildly salty.

Wellington
Arthur Wellesly, Duke of Wellington, 1769 to 1852. Beef Wellington is supposedly named after him. See
Beef Wellington.

Welschriesling
German white wine grape.

Welsh onion
See scallion.

Wensleydale
English cheese. One variety is blue veined, and one is white. The cheese is semi soft.

Wente
Famous California wine family and wine company founded in 1883.

Werder
German semi soft cheese, made originally in West Prussia, now Poland.

Wesley, John 1703 - 1791

British founder of the Methodist church who remarked that wine is one of the noblest cordials in nature.

West Friesian
German cow’s skim milk cheese.

Westcott Bay Petite

Oyster harvested in the Westcott and Tiger Bays off the San Juan Islands in northwest Washington State.
The oysters are medium-size, and the shells are pinkish-white in color.

Western
Egg omelet made with blended green peppers, ham and onions.

Westphalia Cheese
German sour milk cheese.

Westphalian Ham
Famous lightly smoked and air dried ham from Germany.

wet market

926
Outdoor or somewhat sheltered market, open to several sellers, which has wet floors from the washing of
vegetables, the fresh fish brought in, etc.

wets
French fries with gravy. The term appears on menus by Richard Melman of Lettuce Entertain You
Enterprises in Chicago.

whale
Ocean mammal which can only be hunted in very limited quantities by small ethnic groups.
Whale oil was once an important industrial commodity and was used as lamp fuel and processed for
human consumption.
Whale meat is reported to resemble beef in color and texture, and must be boiled or braised.
See blubber.

wheat
One of the most important grains in the world, and of great importance to the US farmers.
WHEAT CLASSIFICATION BY PLANTING TIME:
Winter wheat - planted in the fall and harvested in mid summer
Spring wheat - planted in spring and harvested late summer
WHEAT CLASSIFIED BY OTHER CHARACTERISTICS:
Density - hard, semi hard and soft
Color - white, amber or red
Protein strength - strong, moderate or weak.
WHEAT PRINCIPAL VARIETIES IN THE U.S. :
Hard red spring wheat - with high gluten content, used for bread flour.
Hard red winter wheat - also used for bread flour.
Soft red winter wheat - used for cake and pastry flour.
Durum wheat - hard wheat used for semolina for pasta production.
Winter wheat - seeded in fall and harvested in spring and early summer.
WHEAT PRODUCTS:
Bran - the outer shell of wheat kernels.
Bulgur - crushed whole kernels, used in Middle eastern dishes. See there.
Wheat germs - the germ or embryo of the wheat kernel. It contains oil.
Triticum sativum, triticum spp.

wheat bran
Partially ground husk, a fiber no-soluble by humans. It ushers food through the body.

wheat bread
Generic term for bread made with wheat flour. It can be made with bleached flour, blended flour or with
whole wheat flour.
If whole wheat bread is labeled 100% whole wheat, it must contain 100% whole wheat flour and will be
high in fiber. Caramel color is often added to whole wheat bread. See bread.

Wheaton Shucking Machine

Oyster opening machine using infrared light, developed at the University of Maryland in 1968. It did not
catch on.

whelks
Marine snails with spiral shaped hard shells and massive body. The Italian name is Scungilli, and is
found under this name in Italian restaurants.
Buccinidae undatum.

whey
Cheese making term, the liquid remaining when the curds and fat are removed.

whipped cream

927
Heavy cream whipped until thick. The fat content has to be at least 36% to become thick. Whipped
cream can be flavored with sugar and other flavors, but it will not store well, because the sugar will
absorb moisture and make the cream watery. Whipped cream in commercial operations is often blended
with stabilizers.
Crème Chantilly in French, Schlag in Austria, crema batida in Spansih.

Whiskey/whisky
Distilled grain beverage. Traditionally, American and Irish whiskeys have been spelled whiskey. All
others, including Scotch, Canadian, Irish and Japanese are spelled whisky.
See Scotland beverage for information about the manufacturing process.
DEFINITIONS:
Blended - blend of different spirits, but at least 20% must be 100 proof straight whiskey
Bottled in bond - whiskey in storage before tax is paid. The Bottled in Bond Act from 1894 has exact
stipulations what kind of distilled spirits can be warehoused and how long.
Bourbon - Made in the United States from a fermented mash containing at least 51% corn. It must be
distilled at no more than 160 proof and aged in new, charred oak barrels for at least two years.
Canadian Whisky - All Canadian Whisky sold in the United States are blends of different whiskies.
Traditionally they contain a high percentage of rye, barley, corn and wheat.
Irish Whiskey - Most are a blend of several whiskies of different ages made with different grains,
although single malts are also available. The malt used in Irish whiskies is dried in coal fired kilns and
does not have the smokey character of Scotch whiskey.
Moonshine - Illegal distilled spirits.
Neutral Spirits - Any distilled spirit at 190 proof without noticeable aroma.
Proof - Alcohol content expressed in double the percentage the beverage contains. 80 proof
whiskey contains 40% alcohol.
Scotch Whisky - Blended or single malt products produced in Scotland. Single malt must be produced
entirely from malted barley in one single distillery. Blended Scotch Whiskies are the products from
several different distilleries and can contain neutral grain alcohol.
Sour mash - process developed to insure quality continuity. A portion of the previous day’s mash is
added to the new mash. The process was developed in the 1840's by Dr. James C. Crow.
Tennessee Whiskey - Straight whiskey produced in Tennessee from fermented mash containing at least
51% corn, then passed through charcoal before aging.
Straight whiskey - distilled at proof not exceeding 160 and aged in new oak barrels at least two years.
The proof at bottling must not be lower than 80.
White dog - Unaged distillate before blending and aging. Also known as green whiskey and high wine.

white bass
Fresh water food fish harvested for sport rather than commercially.
Also known as sunfish.
Roccus chrypsos.

white beans
White dried beans, larger than kidney beans used in Italian cooking. there are many varieties.
Known as cannellino beans.
Faceless vulgaris.

white cabbage
Other term for green cabbage, the most common variety of cabbage. The outer leaves are green, but
the inner leaves are white.
It is used when color is important, such as in cole slaw and in sauerkraut.

928
White Castle
Name of a fast food chain specializing in Hamburgers. As early as 1921, it promoted its hamburgers for
take out with the still lively phrase "Buy 'em by the sack." Its tiny hamburgers, originally priced at
5 cents, were called "sliders". They were cooked on a hot griddle over a bed of minced onions, so they
steamed rather than browned on the griddle. In 1995, the company served 395,608,401 patties in 302
outlets.

White Cheshire
English cheese dating back to the 12th century. There are two varieties, the red Cheshire is colored with
annatto dye, and the other is white. The flavor is the same.

White chocolate mousse

Cold dessert based on white chocolate rather than the more common dark chocolate. It was created by
Michel Fitoussi in 1977 at the Palace restaurant in New York City. It became soon a faddish dessert.

white crab
Another name for Dungeness crab, because of its snow-white meat

white currant
Pale variety of currant, less acidic. There are red, dark and white varieties.
Ribis sativum.

white diamond
Poetic name for white truffles found in Northern Italy. The gem of a nickname refers to the fact that the
mushrooms are treasured for their gustatory gifts as well as their rarity which makes them extremely
expensive.

white goods
Beverage trade term referring to clear, white distilled spirits, such as gin, vodka and light rum.

white hots
Hot dogs sold at the popular Vic and Irv’s refreshment stand since the 1930's in Rochester, New York
made with spicy ground veal, split and then grilled.

White House
The home and office of The President of the United States has only recently enjoyed the services of
renowned chefs. Starting with the Kennedy administration, French-born René Verdon was hired,
followed by Henry Haller. When Haller retired in 1987, an American-born and trained Chef was hired
from the kitchens of the Greenbrier Hotel.
Before President Kennedy, the kitchens were managed by the Armed Services.

White, Jasper
Innovative American chef and owner of Restaurant Jasper in Boston, Massachusetts. Many of his dishes
are inspired by the Italian and Portuguese cuisine which came to Boston in the late 19th and early 20th
centuries.

White lady
Cocktail made with gin, lemon juice and Cointreau.

white melon
Round smooth-skinned, pale yellow melon available from New Zealand January through March.

white mulberry
See mulberries.
Morus alba.

white mustard

929
Mustard seeds can be white and black. The white seeds are milder than the black seeds. Mustard is
made with a blend of both.

White Peking
Duck breed which originated in China and is used to make Peking duck. It is the ancestor of the popular
US Long Island duck. See duck.

white pepper
Pepper powder ground from the dried pepper berry after the black outer layer is removed.
White pepper is marginally milder than black pepper. It is used to avoid black specks in light colored
sauces. It is a visual issue.

white peppercorns
See peppercorns.

white radish
See radish.

White Russian
Cocktail is made from vodka, Kahlua, and cream.

white sapote

Tropical fruit, originally from Mexico and now grown in Florida and California. Outwardly, it resembles an
apple, with a slightly pointed bottom. Chartreuse to canary in color; the soft, sweet, cream-colored flesh
is bland, with suggestions of tropical fruit flavors, depending on variety. Usually eaten out of hand, but
also made into desserts and ice creams, like the cherimoya.
However it is not to be confused with the cherimoya Anona cherimola. Both fruits are known as custard
apple.
White sapote is not related to mamey sapote and black sapote Diospyros ebenaster or to sapodilla
Achras sapota. These fruits are all described under their alphabetical listing.
Also known as Sapota chico.
Casimiroa edulis.

white sesame seeds

See sesame seeds.

white sauce
Sauce made with white roux, which is flour slowly cooked in butter, margarine or oil and milk. In classical
French cooking, the milk was often flavored with onions, cloves and peppercorn.
Cooking flour with fat removes the raw taste, and also makes it possible to blend with milk to become a
smooth sauce. It is important that the sauce comes to a full boil, and boils a few minutes. For this
reason, it is best to heat the milk to the boiling point before it is added to the cooked roux. This way, the
sauce will boil quickly. Some recipes call for the sauce to be made in a double boiler which is sheer
nonsense, because the sauce will not boil properly.
White sauce is a basic sauce used in many recipes. It should be seasoned with salt, pepper and
nutmeg.
White sauce is the American name for Sauce Bechamel.

white wine
Wine made from grape must without skin contact during fermentation. Most white wine is made from
white grapes, but is also made from red grapes. In the US the White Zinfandel became popular. It is a
red grape variety, but the wine is not allowed to ferment with the skins and therefore stays white.

930
whitebait
Tiny fish, the fry of sprat and herring, popular in England where they are often rolled in oatmeal and fried.
They were originally caught in the Thames, before the river got polluted.
Also available in the US.

whitefish
Fresh water fish, harvested in rivers and in the Great Lakes. The fish is in the salmon family, although
the flesh is white or greyish.
Cisco is the major species with many sub species.
The fish is fatty fish, and it lends itself to smoking. Smoked whitefish is can be kosher, because the fish
has scales and therefore is a popular staple in Jewish delicatessens.
Small smoked whitefish is called chub.
Ceregonus spp.

whiteys
Fisherman's term for blue crabs which have a gleaming white underside. They have recently molted, are
no longer soft shell, but they haven't quite filled out their new shells yet. They are usually used for
canned or processed crab meat.

whiting
Ocean food fish in the cod family with lean meat harvested in the North Atlantic. Much catch is frozen
and used in commercial fish products.
Also known as silver hake.

Whitstable
Oyster variety harvested in England, famous in Europe.

witch
Ocean flat fish resembling sole.

whole wheat flour

Flour containing all of the wheat grain, with nothing taken away and nothing added. Nutritionally valuable
as a source of natural fiber. High in vitamin B, more so than white flour.

whore's eggs
Nickname for the sea urchins.

whortleberries
See bilberries and huckleberries.

wiener
Hot dog type sausage named for Vienna. It is an abbreviation of Vienna Sausage.
The sausage is known as Frankfurter in Vienna.
The sausage is sometime spelled Weiner, which helps the pronunciation, but is wrong. The German
word for Vienna is Wien.

Wienerbröd
Term used in Scandinavia, with different spellings, for Danish pastries, because the dough making
method originated in Vienna, Austria.

Widgeon
Wild duckling variety.

wild boar
The ancestor of our domestic pigs with darker meat. The males have fearsome husk and when cornered
are dangerous. Few if any are left in the wild, but game reserves release farm raised boar for hunters.

931
In the Ardennes region of Belgium, they are domestically bred, then released and hunted for sport. The
young boar is called marcassin in French.

wild rice
Cereal grain in the aquatic grass family that grows in marshes like rice and looks like large brown rice
after harvest. It used to be harvested by the Chippewa Indians by traditional methods from flat-bottomed
boats.
It is found only in the northern regions of North America and is cultivated in Minnesota and in Canada.
Wild rice is also cultivated to a small extent in Italy.
Wild rice is esteemed for its nutty flavor and is expensive. Most is marketed as blend with regular rice.
When buying wild rice the percentage of whole and broken kernels determines the price. For most uses,
rice with a high percentage of broken kernels is adequate.
The thick shoots, when peeled are used in Chinese cooking.
Also known as Indian rice, Tuscarora rice, crazy oats, water oats and water rice.
Zizania aquatica.

wild strawberries
Tiny strawberries with pronounced taste harvested in fields and meadows. Very few reach the market,
and small strawberries resembling in shape are being cultivated.
Frais du bois in French.

Wild Turkey™
Brand of straight rye whiskey.

Willapa Bay
Oyster harvested in the Willapa Bay off the southwest coast of Washington state. Medium in size. Its
multi-hued shell has a deep cup which holds a plump oyster with a clean taste, slightly salty and slightly
sweet.

Wilstermarsch
German cheese, also called Holsteiner Marsch, resembling Tilsiter.

Wiltingen
Little town in Germany on the Saar River, famous for its white Riesling wines.

Wiltshire
English hard cheese resembling Derby.

Wimpy burger
Nickname for hamburger. The name arose in the 1930's from a popular Popeye comic strip character, J.
Wellington Wimpy, who was excessively fond of hamburgers.
In England, Wimpy is still synonymous with hamburger.

Windermere catchup
Windermere catchup is made in the Lake District of England and is flavored with mushroom and
horseradish.
Flavored ketchup were once popular in England, including oyster and mussel versions.

wine
Fermented fruit juice. The most common fruit is grape must, but wine can be made from berries and
almost any other fruit, but must be named accordingly. When the label just says wine, it must be made
from grape must.

wine, calories
Virtually all table wines contain 100 to 110 calories per 5 oz. serving. The calories in dry wines come
primarily from the alcohol, so red and white wines are basically the same.

932
 In sweet wines, calories come from both the alcohol and the sugar and can go as high as 180 calories
per 5 oz serving

wine cooler
Wine drink popularized in the mid-1980's. A blend of white wine, carbonated water and fruit juice. The
wine represents only about 30% to 40% in most coolers. Thus they are low in alcohol, about 4% to 6%.
The leading wine cooler in the US in 1986 was Bartles & James made by E. & J. Gallo, with nearly one-
quarter share of the market. The second largest brand was California Coolers made by Brown-Forman
and third was Sun Country Cooler made by Canandaigua Wine Company.
Blending wine with soda to make a refreshing drink is not new, but bottling it with fruit juice was a
marketing success.

wine cork
See cork.

Wine Institute
Industry organization in California to further the interests of the wine industry.

wines, low alcohol

Low alcohol wines contain 7% alcohol or less. They can be made by blending slightly fermented wine
with grape juice and water.
No alcohol or de-alcoholized wines are any wines with an alcoholic content of 0.5% or less. De-
alcoholized wine can be made by several two key methods:
The alcohol can be removed through distillation. The wine is heated and the alcohol is evaporated off.
The alcohol can be removed through membrane filtration.

wine palm
See coquito.

wine quality forecasting

Wine experts follow the progress of wine closely while still on the vine, shortly after the first fermentation
and while the wine is aging. It takes much experience and luck to predict how a certain wine will
develop, especially when the wine normally takes many years to reach its prime.
Wine merchants sell to the public futures, wine one or two years before it is released. The price is based
on demand and on the mostly optimistic predictions of wine merchants.
Orle Ashenfelter, a Princeton economic professor devised a mathematical formula for determining a
wine's quality before it has developed and without tasting it. The formula takes into account all growing
factors such as soil, climate, temperature, rainfall, grape variety, etc. and is based on historical data. He
is right many times, but misses out on the fun of tasting wines.

wine, rare bottles

As of May 1988, the eight most expensive bottles ever sold at auction were:
$156,450 for a 750 ml bottle of 1787 Lafite bearing the initials "Th.J.", sold 12/85 in London.
$60,000 for a double-magnum of 1858 Mouton sold 11/87 in Chicago.
$56,000 for a 750 ml bottle of 1784 Yquem bearing the initials "Th.J.", sold 12/86 in London.
$44,880 for a double-magnum of 1832 Lafite, sold 4/88 in London.
$38,000 for a jeroboam of 1870 Mouton, sold 10/84 in Houston.
$31,000 for a bottle of 1735 Johannisberg Riesling Graflich Schönborn'scher Eigenbau, sold 11/87 in
Eltville, West Germany.
$31,000 for a 750 ml bottle of 1822 Lafite, sold 5/80 in San Francisco.
$30,000 for a 375 ml bottle of 1784 Margaux bearing the initials "Th.J.", sold 6/87 in Bordeaux.

wine server
See sommelier.

wine, serving temperature

Old red wines - 65 to 68 degrees

933
Young red wines- 60 to 65 degrees
Dry white wines and rosé wines - 50 to 55 degrees
Sparkling wines and sweet wines - about 40 degrees, although very fine sweet wines
should be served at 50 degrees to bring out all flavors.

wine vinegar
Vinegar made from wine. Both white or red wine can be used. It is a simple process, vinegar mother is
added to wine, and stored at room temperature or slightly higher. Oxygen is needed for the conversion of
wine to vinegar and for this reason, the container should not be filled to the top.
The best wine vinegar is manufactured in Orleans, France by a slow fermentation process.
All wine producing areas also produce vinegar such a sherry vinegar, champagne vinegar and many
others. It is often an expedient way to use wine not suitable for bottling, or to use wine that has turned
into vinegar.
Wine vinegar can be flavored with fruits and spices like any other vinegar.

Winesap
Apple variety.

winged bean/winged string bean

Unusual Asian bean with frilly, chartreuse pods. Commonly found in the Philippines. Interesting looking
and nutritious, but with no distinctive flavor. The taste is somewhere between a string bean and a
soybean.
Can be served raw such with dips as they are nice and crunchy, or steamed or stir-fried.
Also known as Goa bean.

winged pea
See asparagus pea.

winged yam
Southeast Asian very large yam, weighing up to 20 lbs.
Dioscorea alata

Winkel
Little German wine town in the Rheingau. The most famous wine comes from Schloss Vollrads.

Winston
English apple variety, a cross between Cox's Orange Pippin and Worcester Pearmain. Slightly conical in
shape, with greenish-yellow skin which turns orange-red as it ripens. White, crisp flesh with a good flavor
for eating, but not suitable for processing.

wintergreen
Herb with aromatic leaves used to make spicy-sweet teas in New England.
Also known as checkerberry.
Gaultheria procumbens.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not
intended to recommend the culinary use of the plant mentioned.

winter melon
Winter melons are thick-skinned and ovoid. See casaba melons.

winter melon/Chinese winter melon

Picture courtesy of Melissa's Inc. (800) 588 1281

Large melon resembling water melon on the outside, with white translucent flesh and small white seeds.
It is a cooking melon, and it absorbs the flavors of the other foods so it is often used in soups. The whole

934
melon is often carved out and used as a soup tureen, often with designs artistically carved into the dark
green rind. Clever cooks wrap the melon in plastic so it will not collapse and spill the soup on the table.
Also known as ash pumpkin. Dong gwa.
Benicasa hispida.

winter savory
Culinary herb with a stronger taste than summer savory. See savory.
Satureja montana.

Winzer
German term for wine farmer. Winzerbrot is a crusty white bread which is eaten to cleanse the palate
when drinking wine.

witch hazel
Shrub, the seeds are used in cosmetics and medicine.
Hamamelis virginiana.

witchetty grubs
Australian aborigine food. The silky worms found in the roots of outback trees. They are cooked into a
soup.

Withania
Cheese made in the East Indies. The milk is curdled with the berries of the Withania tree. It is made
berries when, for religious reasons, animal rennet can not be used.

witloof
Belgian/Flemish name for Belgian endive, which is also known there as chicorée.
Literally translated from the Flemish, it means white leaf. See endive.

woandsu
African food plant resembling peanuts. The flour has chestnut flavor and is highly nutritious.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

wok
Chinese cooking shallow pan. It is inserted in the stove and rurrounded by heat,

wolf fish
Ocean food fish with little commercial value.

Wonder bread™
Brand name of a soft mild tasting, white bread made by Continental Baking Company since 1925.

Wonton wrappers
Thin squares of dough ready to be filled and then steamed or fried.
Also known as egg roll skins.

woo kok
Chinese fried taro puffs.

wood, baking and grilling

Wood for grilling and for heating pizza ovens must be well aged. The preferred wood varieties are oak,
hickory, mesquite, white ash, pecan and cherry.
Pine has a high pitch content and will splatter while burning.

935
Most cities do not allow in restaurants ovens that are heated exclusively with wood because of pollution
and sooth concerns. The ovens are heated with gas to minimize wood burning.

wood duck
Non-migratory game bird found in the marshlands and forest of southern Louisiana. The bird feasts on
wild pecans and is prized in Cajun cooking.
Aix sponsa.

wood ear mushrooms

Mushrooms cultivated on decaying wood, a popular ingredient in Oriental cooking. Available dried and
fresh.

woodcock
Small game bird more popular in Europe than in the US. The bird feeds on worms and insects, not on
grains. In Europe, the birds were sold not eviscerated because the intestines were considered a delicacy
when chopped, seasoned and baked on toast. The toast was served with the roasted bird.
Cocker Spaniel dogs were bred for hunting woodcocks.
Bécasse in French.

woodruff/sweet woodruff
Perennial herb popular in Germany, where it is added to wine. The crushed leaves smell like vanilla and
fresh grass. The plant grows in acidic soil, in damp locations and can tolerate shade. The plant has tiny
white flowers and was used as holiday decoration in medieval churches.
The wine flavored with woodruff is called in German Mai Wein. It is usually Rhine wine, in which a
bunch of woodruff has been steeped. The leaves, when ingested in large quantities can cause vomiting.
Woodruff is also used to make herb teas.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
Waldmeister in German.
Asperula odorata.
Flowers and wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to
recommend the culinary use of the plant mentioned.

Worcesterberries
Black berries related to gooseberries, and probably native to North America.
Ribis divaricatum.

Worcestershire sauce
Commercial steak sauce. One ingredient is tamarind. The origin of the sauce is Indian, and in 1832 the
ex- governor of Bengal brought the recipe to Worcester, England and asked the sauce to be duplicated.
It did not meet his expectations.
Years later one keg of sauce was found in the cellars of a store belonging to Mr. Lea and Mrs. Perrins
and they found the aged sauce delicious.

Worms
Little German medieval town with a Gothic cathedral surrounded by a vineyard. The vineyard is owned
by the church as endowment and is called after the cathedral Liebfrauenstift.
This gave the name to the Liebfrauenmilch wine. See there.

wormseed
Mexican herb also known as epizote or Mexican tea.
Chenopodium ambrosioides.

wormwood
Perennial herb, the infamous ingredient in absinthe supposed to make people sick. The bitter herbs are
still used to flavor vermouth and anise flavored alcoholic beverages but with a much lower proof (alcohol

936
content) than absinth. Perhaps wormwood was not so much the culprit than the high alcohol content.
See absinth.
The German name is Wermut, and gave its name to vermouth.
Artemisia absinthium.
Wild plants can be potentially toxic or cause allergic reactions. This entry is not intended to recommend
the culinary use of the plant mentioned.

wort
The intermediate liquid in beer-making before fermentation.

wraps
Rolled sandwich using a flour tortilla as base. Wraps became o modish item in the mid 1990's and even
inspired restaurants concepts. The popularity has died down.

wrass
Pacific food fish, not especially flavorful.
Also known as California sheephead, hog fish, señorita, slippery dick, tautog.
Labrus.

Würzburg
German city famous for beer and wine.

Würzer
German white wine grape.

Xanthia cocktail
Cocktail made with gin, cherry brandy and Cointreau (see there).

Xarel-Lo
Spanish white wine grape used in Cava, the Spanish sparkling wine. Most is grown around San Sardurní
de Noya, where the Cava industry is centered.

Xérès (xeres)
French name for Sherry wine.

xian
Elusive quality describing Oriental food, especially Shanghai cooking. In fresh foods it is the sweet/salty
contrast such as found in fresh shrimp, tomatoes, or crisp pears.
In recipes it is the characteristic that unifies flavor elements so well that the whole is greater than the
sum of its part.

Xian
Region of China.

Xingu
Brazilian beer, also known as Black Beer with a pungent, stout like, but slightly fruity, flavor. The beer is
named for the Xingu River, an arm of the Amazon. However, it is now made in a small town southwest of
Rio.

xocatl
Aztec beverage made from powdered cacao beans and vanilla beans.

xoxo
Another name for chayote. See there.

Xtacoli
Spanish white wine from the Basque region

937
xuancai
Chinese word, which literally translated means "water shield" describing an edible seaweed found in the
lakes of the Hangzhou region of China, used to make a soup.

Xynisteri
Cyprus white wine grape variety, a blending wine used in the Commandaria dessert wine.

Xynómavro
Red wine grape indigenous to the Macedonian and Amynteon regions of Greece. It makes wines which
are astringent when young, but they can develop a supple elegance as they age. Blanc de noirs, a white
wine is also made from it, as well as a rosé wine.

ya chui
Chinese term for fresh coconut water. It is drunk as a beverage.

yabbies
Australian small, delicate, fresh water crayfish-like shellfish.

Yachats
Crab fishing town on the Oregon coast

yacón
Ancient tuber native to the Andes and now grown on California's Central coast

yak
Mammal domesticated in Mongolia and surrounding countries. The milk of the yak is the basis for dairy
products in Tibetan cuisine and also that of other mountain people such as the Nepalese Dolpos.
Yak butter is often made by hand by kneading the milk in a yak-leather bag. The butter is widely used in
those cultures, including adding a large dollop of it to tea. A hard cheese, chourpi, is made from yaks'
milk.

yaki
The Japanese word for grilling.

yakitori
Japanese dish of marinated grilled chicken pieces, usually on a skewer.

Yale boat pie

Deep dish pie made with shellfish and meat. It is named after Yale University in New Haven,
Connecticut.

Yale cocktail
Cocktail consisting of gin and bitters.

yam
The tuberous roots of a vine which probably originated in Asia. The plant grows in tropical areas.
It is a different plant from the sweet potato, Ipomoea batata, which originated in the Americas. African
slaves, upon first tasting the New World sweet potato called the yam-like vegetable "nyam" or "nyami",
starting the confusion. What some Americans call yam is actually a sweet potato.
The yam is generally starchier than the sweet potato. It is an important food crop in many parts of the
world. On the Pacific Island of Ponape, yam can reach as much as 600 pounds, and are described as 2-
man, 4-man, and 6-man yams, depending on how many it takes to lift them. In the South Pacific
Trobriand Islands, the yam is so revered that ornate house are built to display them.
There is a yellow-fleshed sweet potato which is confusing referred to as a yam or Louisiana yam,
although a yam is a different vegetable. However, the yam and the sweet potato can be prepared the
same way.

938
According to the North Carolina Yam Commission, in the United States, two basic types of sweet
potatoes are grown. The North Carolina sweet potato industry uses the term yam to describe the
coppery-skinned, moist, golden-red sweet potato grown in that area. The other variety of sweet potato
has a somewhat drier flesh and is usually light yellow or pale orange in color.
Yam can be baked, boiled, mashed, candied, used in cakes and pies, and is used as a fertility drug in
Japan. Roasted yams are a popular street snack in Mexico City. Foutou or foufou is an African dish of
meat and vegetables with mashed yam topping.
VARIETIES INCLUDE:
Aerial yam, Dioscorea bulbifera - from tropical Africa and Asia whose tubers grow exposed and resemble
small orange sweet potatos.
Chinese yam, Dioscorea esculenta - white flesh and hairy, scaly skin.
Cush-cush, Dioscorea trifida - the only species native to the New World. Now popular in Africa as well.
Reddish skin, sometimes a few hairs, slightly scaly.
Guinea yam, Dioscorea rotundata - yellow flesh. Somewhat large, weighing up to 10 lbs. The most
common US yam. Also popular in the West Indies and West Africa.
Ube, also known as Purple yam - popular in the Philippines where it is also used in ice cream.
Winged yam, Dioscorea alata - from southeast Asia. Very large, weighing up to 20 lbs.
Also known as igname or ñame in Hispanic markets.
Dioscorea spp.

Yama biko honshimeji mushrooms

Small delicate mushrooms developed in Japan.

yaqona roots
Roots used to make a mildly narcotic drink called kava on the Fiji Islands.. The roots, which looks like
twigs, are pounded in a mortar and mixed with water. Often consumed with great ritual and a popular
tourist attraction. See kava.

Yaquina Bay
Name of oyster found in the Yaquina Bay off the coast of Oregon, medium size with an oblong, craggy,
chalk-white shell. It has a firm, but creamy texture and a mild flavor.

yard-long bean
See asparagus bean.

yard-of-ale
Tall trumpet-shaped beer glass with a bulb bottom. It was designed that innkeepers could serve carriage
drivers who remained high up on their coach seats. The tall glass enabled them to reach the driver.
The glasses are difficult to drink from as the beer sloshes out as the glass is tipped, but they were not
designed for comfort.
Nowadays the glasses are used in some pubs for fun and enjoyed by young people who test their skills at
drinking beer without spilling too much. The glass requires a wood stand to rest without falling over. In
many cases it is too tall to be washed at the bar sinks.

yaourti
Greek term for yoghurt.

yarrow
Herb growing wild in many parts of Europe. Its botanical name is said to come from its use by the Greek
hero Achilles who treated his soldiers' wounds with yarrow for its styptic effects. Its common name is a
corruption of the Anglo-Saxon name gearwe.
A hardy perennial weed, the bane of many lawn gardeners. It grows in any average soil, but likes a lot of
sun. Its main food use is to include the leaves in salads. More common is the medicinal use. The leaves
can be applied as a poultice directly to cuts and wounds, or boiled in water, cooled and the liquid used to
soak bandages.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

939
Also known as milfoil.
Achillea millefolium.

yatsufusa
Japanese highly flavorful of hot pepper.

yaupon
Shrub in the holly family growing wild on the coast of southern states. The twigs and leaves were used to
make tea, called Black Drink by the native Indians. The Creek Indians gathered large amounts of leaves
and twigs every year and celebrated a festival based on the beverage.
The leaves have medicinal properties.
Also known as Yopon or Carolina tea.
Ilex vomitoria, ilex cassine.

yautia
Root vegetable, a yam-like tuber, with hairy brown skin and white flesh. Also grown for its arrow-shaped
leaves. Originally from India or southeast Asia, and now cultivated throughout the tropics. It is related to
taro.
Also known as pomtannia, tannia, cocoyam, malanga or tanier.
Xanthosoma sagittifolium.
yazu
Japanese green, sharp flavored citrus fruit.

yeast
Cells of minute fungi. There are many species, some naturally occurring in the air, others carefully
cultivated for specific purposes. The fungi feeds on sugars providing the right conditions, such as
temperature and moisture is present. Yeast induces fermentation and is the basis for turning liquids into
alcohol. By doing so, it will produce the gas carbon dioxide.
In baking, this gas formes the small bubbles which make the dough rise. Yeast for baking is available
fresh or dried. Fresh yeast is sold in the form of cakes in various sizes. The basic proportions for fresh
yeast 8 oz yeast to 10 lb flour. The effectiveness of yeast in governed by temperature, the salt, fat and
sugar content of the dough. Yeast is killed at 138 degrees.
Louis Pasteur in 1857 demonstrated that zymase, the enzyme in the yeast produces fermentation. Up to
that time fermentation was considered an unexplained miracle. Since then wineries and beer brewers
carefully cultivate yeasts to suit their specific conditions and objectives.
Wild yeasts still play a role in producing the flor in sherry production. See there.

yeast extract
Seasoning paste made with yeast and vegetable extracts.

Yeast conversion table from fresh to dry.

½ oz (14 g) fresh yeast = 1 envelope dry yeast
1 oz (28 g) fresh yeast = 2 envelopes dry yeast

Yeast Proofing Temperature Chart

Sweet dough = 95 to 98 degrees, humidity 80 %
Bread dough = 80 to 82 degrees, humidity 80 %
Note: Yeast dies at 138 degrees

Yellow Bellflower
Apple variety popular in the 19th century.

yellow bird
Cocktail made with orange juice, lemon juice, rum, apricot brandy and banana liqueur.

yellow lime
See key limes.

940
yellow perch
Fresh food water fish.

yellow potato
Peruvian variety of potato, known there as papa amarilla.

yellow turnip
Another name for rutabagas.

Yellow Transparent
Apple variety with a bright green skin. Introduced into France from Russia in the 19th century. Its white,
juicy flesh is slightly tart.

yellowfin tuna
See tuna.

yellow fish
Saltwater fish harvested in the East China Sea and Indian ocean.

yellowtail
Ocean food fish harvested in the Pacific. In the Caribbean, yellowtail is a variety of small snapper.
Hamachi in Japanese.

yema
Spanish wine term for the juice from the first pressing of the grapes, considered prime juice. The
Palomino yema is used in the finest Sherries.

yemas
Spanish term for egg yolks.

yemas de Santa Teresa

Spanish convection once made by nuns, a specialty of the city of Avila.

yerba
Spanish term for herb. Yerba buana is mint.

yerba maté
An invigorating, but generally bitter-tasting, herb tea, made from the yerba plant. The tea is popular in
central South American countries, such as, Argentina, Brazil, Paraguay, and Uruguay. Sometimes made
in and drunk from traditional vessels such as a gourd, a cow's horn cup or a wooden cup, and sipped
through an aluminum straw or bombilla. A cup, or guampa, of yerba maté is enjoyed at all times of day.
Men often share a communal cup when they gather to talk
Yerba maté is traditionally drunk hot and sweetened, and sometimes flavored with cloves, cinnamon or
allspice. In modern times also drunk cold. When cold, it is called tereré and is not sweetened, but
flavored with an herb mixture called yuyo or yuyos, mint or lemon.
Yerba is a native South American plant high in caffeine. Its use go back for centuries, and the leaves
are sometimes chewed by the Indians. The plant is rich in vitamins E, A, and C, pantothenic acid and
chlorophyll.
Also known as Jesuit tea.
Ylex Paraguayensis.

yifu noodles
Chinese egg noodles in nest shape sold pre-cooked.
Also known as efu noodles, yi noodles.

yin/yang

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Chinese theory that life is a balance of two forces. "Yin" is the passive or feminine force; in foods, it is
represented by most vegetables.
"Yang" is the active or masculine force and is represented by animal products and most cereals. The
yin/yang theory is the basis of the macrobiotic diet .

Yingtaogu
The breed of duck most commonly used in the prepared dish called Peking Duck. See there.

ylang-ylang
Tree native to the Phillippines. The flowers are distilled and the oil is bitter and aromatic. It is used to
flavor ice cream, soft drinks, candy and baked goods. The leaves are aromatic with honey-like, flowery
aroma and are used in perfumes.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.

yoghurt/yogurt
Smooth-textured fermented milk product, low in fat, high in calcium, potassium and protein. The fat
content varies, but most yoghurt is marketed as low fat diet food. Yoghurt is made with two strains of
bacteria which curdle the milk and give it a naturally slightly acidic taste. This taste is balanced out by the
addition of fruit and sweetener in many commercial products.
Frozen yoghurt is available in many flavors and as soft serve or as hard yoghurt.
Yoghurt can be substituted for sour cream in cooking. When cooking with yogurt, do not boil avoid
curdling. American yoghurt consumption has increased substantially since 1960.
Yoghurt is ancien Middle East food, and is extensively used in Indian cooking. Turkish cooking also uses
yoghurt. The word is of Turkish origin.
YOGURT DRINKS INCLUDE:
Ayran - Turkish
Laban - Middle Eastern
Lassi - Indian
Kefir - similar to a yogurt drink, but actually a different product from yogurt.
TYPES OF YOGHURT INCLUDE:
Lebany - thick Middle Eastern yogurt, made with goat's milk.
Ryazhenka - thick baked Ukrainian yoghurt, made with pasteurized, unhomogenized milk.
Sakoulas - thick creamy Greek yoghurt.

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Yom Kippur
The Day of Atonement in Judaism, a time of fasting.

York ham
Famous ham, mild and delicate. It must be boiled or baked before use.

Yorkshire Pudding
British roast beef accompaniment made with pancake batter poured into a hot pan, baked until brown,
and served dribbled with roast beef juice. The pudding was originally made with the pan drippings, which
contributed flavor.
A related version is called popovers, the batter is poured into individual hot muffin molds, oil is used
instead of beef fat, and the popovers are baked until fluffy and crisp.

Yquem, Château
The most celebrated and expensive sweet wine from Sauternes, France. It is owned by the Lur Saluces
family for two hundreds years. There is litigation about the ownership between family members.
The wine is made with mostly Sémillon and some Sauvignon Blanc grapes, and the fruit is left until
attacked by noble rot pourriture noble or botrytis and the grapes have reached the highest sugar content.
One of the most expensive wines ever bought at auction was a bottle of 1784 Yquem bearing the initials
"Th. J.", referring to Thomas Jefferson. It sold in December, 1986 for $56,000
The second label of Château d’Yquem is “Y” and is a dry wine produced from younger vines or from
grapes not attacked by noble rot.

yuba
Japanese crisp, brittle bean curd skin.
Also known as dried bean curd.

Yuca
Tuber from the American tropics used like potatoes in Hispanic cooking. This bland-tasting, starchy tuber
must be cooked. It is usually served in chunks or mashed like a potato. It is also grated used in pan de
yuca, a specialty bread.
Also known as cassava or manioc.

yucca
Wild plant found in the south western parts of the US. The edible species are Spanish Bayonet, Adams
Needle and Bear Grass Yucca. The fruits can be eaten raw, but are most often roasted. The flowers are
used in soups and desserts.
Flowers can be potentially toxic or cause allergic reactions. This entry is not intended to recommend the
culinary use of the plant mentioned.
See Spanish Bayonet.

Yugoslavian oak
Wood commonly used for cooperage to age wines and spirits. Because it is plentiful, and less expensive
than other oak, such as that of Limousin or Nevers, it is often imported for use in the US.
Like all woods, it imparts flavor to wine and some wine makers prefer other oak.

yuzu
Japanese fragrant citrus fruit also known as citrus junos. The peel is used as a garnish.
Citrus junos.

za’atar
Syrian spice mix.

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zabaglione
Italian specialty of Sicily, a thin custard dessert sauce made of sugar and egg yolks, gently whipped over
gently simmering, not boiling water. Normally flavored with sweet wine, such as Marsala. It was a popular
dessert in fine restaurants, where it was made by a captain table side.
Known as Sabayon in English and French.

Zagat Guides
Restaurant guides which began with a New York edition in 1979. Next came Boston, Philadelphia,
Washington, Baltimore, Chicago, New Orleans, Los Angeles and San Francisco, followed by other cities
as well as hotel guides and food store guides. Begun by Tim and Nina Zagat, a pair of lawyers with the
idea that guides summarizing the opinions of the dinners themselves are better than those written by one
writer, especially since even the most discrete writer is usually known to restaurateurs. Thus the guides
are developed froma compilation of diners' opinions on questionnaires.

Zahidi
Date variety. See there.

Zakuski
Russian term for assorted appetizers, once lavish during the Tzarist times.

Zalema
Spanish white wine grape.

zamburiña
Spanish tiny scallop.

zamia
See coontie.

zampone
Italian pork sausage stuffed into the skin of pig trotters. It is a specialty of the city Modena in the Emilia
Romagna region. The stuffing resembles salami.

zancarón
Spanish casserole made of veal and vegetables.

Zander
Fresh water food and game fish harvested in lakes and rivers throughout Europe.
Also known as pike perch, sandre.

Zandvoort
Small Dutch port once famous for herring processing.

Zante currants
See currants.

Zanzibar
An island off the East coast of Africa. It is part of Tanzania . Zanzibar and surrounding islands produces
most of the world supply of cloves. See there.

zarzuela
Spanish/ Catalan seafood stew.
Zarzuela is also the generic name for light musicals.

Zazvorniki
Czech and Slovakian Christmas cookies. They must be made weeks ahead to get soft.

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zeeze
Term for coffee in the Boontling dialect of northern California.

Zell
Small wine town on the Moselle River in Germany. See Schwarze Katz.

Zelny gulas
Czech version of Hungarian gulyas made with sauerkraut.

Zen
Japanese/Chinese Buddhist religion which adheres to strict vegetarian eating.
Various sects have varying eating traditions:
Obaku. The monks of the Obaku sect of Zen, which began in China and was brought to Japan in the mid
17th century, believe that salvation depends on simple faith rather rigorous self denial. These beliefs are
reflected in their cooking, fucha ryori, which is complex and tasty. In China, the diners serve themselves
from a common pot, but in Japan, the food is served to the individuals.
Rinzai. A contemplative sect which was brought to Japan from China in the 12th century. Their cuisine,
shojin ryori, literally translated means to prepare food according to the pure way of Buddha. The
preparation and eating of the food is according to religious discipline and the meal, to which a monk or
diner brings his own eating utensils, is eaten in meditative silence.

zenmai
Japanese fern shoots picked wild in the mountains of central Japan.
Also known as warabi.

Zephir
Mild Mediterranean wind. The term was on menus used to describe poetically small, delicate and light
appetizers, usually a type of mousse.

zephyrina
Colonial cookies from North Carolina.

Zeppelinwurst
German liver sausage.

zeppole
Sugar dusted yeast doughnut strips or balls. A popular street food in Italy, especially in Naples. Often
found at Italian street fairs in the USA.

zeroa/z'roa
Jewish term for roasted shank-bone, served at the Passover Seder to symbolize the early paschal
sacrifice at the Temple in Jerusalem. See Seder.

zest
Fine strips made of the outer layer of citrus fruit rind. It contains aromatic citrus oils and is less bitter than
the whole skin. The easiest way to get zest is to peel the fruit with a potato peeler and cut the skin with a
knife. There is also a zester on the market, which scraps the skin and produces fine strips. Zest is used
to flavor and garnish sauces and other dishes.

zhug
Hot spice blend used in Yemen/Saudi Arabia.

Ziegel
Austrian cheese in brick shape.

Zierpfandler
Austrian white wine grape, planted extensively in the Gumpoldskirchen district around Vienna.

945
Ziger
German cheese, also called Schottenziger. It is the German version of Ricotta. See there.

Zilavka
Macedonian white wine grape.

Zimt Sterne
German cinnamon flavored cookies in star shape, popular at Christmas time. The term translates into
cinnamon stars.

Zinfandel
Red wine grape considered native to California. Zinfandel wines range from light to full-bodied and
intense. The red wine is powerful and robust. White Zinfandel has become popular, it is often pink and
made by fermenting the grape must with little skin contact.
The origin of the grape has been the subject of much research and speculation. It was linked to the
Italian grape Primitivo, then to Hungarian grape varieties brought to the US by Colonel Haraszthy. The
latest research traces the American Zinfandel grape to the Plava grape variety grown on the Croatian
Peljes c Peninsula on the Adriatic Coast.

zipperskinned tangerine
Term referring to a clementine, because of its easy to break skin. See clementine.

ziti
Italian dry pasta in the shape of small tubes.

Znojmo gulas
Czech version of Hungarian gulyas garnished with gherkins. It is named after the city of Znojmo, called
Znaim in German.

zombie
Strong cocktail made with different rums and citrus juices.

zoo
Slang term for employee dining room in hotels and clubs.

zoolack
Fermented milk drink.

zucca
Italian term for pumpkin. See there.

zucchini
Summer squash, a member of the cucurbita family. Prolific growing squash with edible skin and soft
seeds. Easy to grow, inexpensive and available year round. The smaller vegetable is more esteemed
than the larger pieces. Zucchini blossoms are served stuffed or fried.
Also known as Italian marrow, vegetable marrow and courgette.
Cucurbita pepo.

Zucco
Muscat wine produced in Sicily, Italy.

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zuccotto
Specialty dessert of Florence, Italy. A molded sponge cake, richly layered with whipped cream,
chocolate, and fruit.

Zungenwurst
German blood sausage with large chunks of boiled pickled ox tongues and bacon. It is consumed as
cold cut.

zuppa
Italian generic term for soup.

zuppa alla pavese

Italian clear beef consomme served boiling hot over a slice of toasted bread and a broken egg.

zuppa inglese
Italian cold dessert consisting of sponge cake, fruits, whipped cream, pastry cream and generous
additions of liqueur or sweet wine. It is served in bowls and can be quite liquid, therefore the name
zuppa, which means soup.
The dessert is known as English Trifle.

Zwack
Viennese cordial and liqueur company named after the founding family.

Zweigelt Blau
Austrian red wine grape variety, developed at the Klosterneuburg research station.

Zwicker
White wine from Alsace, France.

Zwieback
Dry toasted bread or cake slices. The word is German for twice baked.

Zwiebelkuchen
Alsatian/German quiche like, onion pastry.

Zwyieka
Polish pork sausage used as cold cut.

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