A Cook's Dictionary: International Food and Cooking Terms by Charles Sinclair

By Charles Sinclair

The Dictionary of nutrients is the essential better half for everybody who loves examining approximately nutrients, or cooking it. we are living in a globalised global, and our tastes in nutrients have widened dramatically lately. The Dictionary of nutrition displays this large cultural shift. With concise descriptions of dishes, materials, gear, and methods, it brings the world's cuisines, general and not more known, inside of our take hold of. ' so attention-grabbing that it merely stayed on my table very in brief sooner than it used to be taken away beneficial in anyone's kitchen and especially necessary for pro chefs.' - Caroline Waldegrave, Leiths tuition of meals and Wine

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Pple Sweden Apple apple amber England An 18th-century dish consisting of peeled chopped apples boiled in water with sugar, lemon juice and lemon zest. After cooking the apples are mixed with whole beaten eggs and baked in the oven with a puff pastry cover. apple amber pudding England A shortcrust pastry case filled with a sweetened apple purée mixed with lemon juice and lemon zest, topped with meringue and baked apple banana The small sweet fruit of a tropical herb of the genus Musa with a flavour similar to a mixture of pineapple and apple appleberry Australia The green/yellow fruit of a creeper, Billardiera cymosa and B.

Also called Arbroath fillet Arbroath-style lobster Scotland A dish of sliced, precooked lobster flesh, mussels and shrimps cooked in butter. These are bound with a reduced wine- and velouté-based sauce, seasoned, flavoured with lemon juice, placed in lobster shells lined with fried mushroom slices, covered with sauce and grated cheese, then glazed and garnished with parsley, anchovies and poached turned mushrooms. arbutus The fruit of the strawberry tree, Arbutus unedo, used in preserves and to make an alcoholic drink.

With the addition of local wine anghiti South Asia A charcoal-burning brazier rather like a modern barbecue angkak Philippines Dried and ground rice which has been coloured red/purple by fermentation with Monascus purpureus. Used to colour and flavour foods prepared from fish and cheese and to produce red rice wine. e. e. panéed) anglaise, fish à l’ Fillets of fish, panéed, deep-fried at 185°C, drained and garnished with lemon wedges and a sprig of parsley and served with tartare sauce anglaise, sauce England, France Crème à l’Anglaise anglaise, sauce à l’ France Egg custard sauce angled loofah The fruit of a climbing vine, Luffa acutangula, which grows to 3 m.

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