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A B
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F G H
I J K
L M N
O P Q
R S
T U V
W X Y
Z
A A A
| Abricot |
Apricot, this is a small fruit which resembles a
peach. |
| Aceto dolce |
Sour and sweet, this is a kind of Italian pickle. |
| Agneau |
French word for Lamb |
| Ail |
Garlic -"une gousse d'ail," a clove
of garlic. |
| Aitchbone of Beef |
This is an economical joint used as boiled meat or
in stews. This joint lies immediately under the
rump. |
| à la Broche |
This means roasted in front of the fire on a spit or skewer. |
| à l'Huile |
Cooked in oil or served with oil, vinaigrette etc. |
| Allemande Sauce |
This is a white sauce which has been reduced down
and is made from stock thickened with flour, cream, egg yolk and
seasoned with nutmeg and lemon juice. |
| Almond |
Oval shaped seeds of a tree which is closely related
to the apricot and peach tree. Originating from the middle east,
there are two types of almond - the sweet almond (most common for
cooking) and the bitter almond. Click here
for our in depth article on almonds. |
| Angelica |
This is the name of a green fruit rind which is used
in the kitchen. The tender tubular stems are preserved with
sugar and used for decorating and flavouring sweet dishes and
cakes. |
| Apples |
The use of apples in cooking goes back thousands of
years, the Egyptians planting orchards in 2,000 BC. Apple varieties
are broadly divided into eating and cooking apples. Eating apples
are sweeter and taste better when eaten raw. Cooking apples on the
other hand are more bitter but hold their shape far better when
cooked. Sugar is often added to dishes which use cooking apples.
Click here for a huge amount of information on growing apples in
your garden and pictures of many varieties. |
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