A Book of Food |
Contents
CHAP PAGE PREFACE | 9 |
A HUNDRED YEARS OF ENGLISH COOKING | 15 |
HAND EYE AND MOUTH | 33 |
14 other sections not shown
Common terms and phrases
admirable apéritif apples bacon beef beer Bleu d'Auvergne boiled bottled bread Brillat-Savarin butter cakes called Camembert carp Charcuterie cheese cherries chocolate chopped Cider coffee cold colour cookery cooking cream Crème cuisine Currants delicacy delicious Département dinner dishes drink eaten eggs England English excellent exquisite famous Fecula fish flavour flesh flour France French French cuisine fresh fried Fromages fruit gastronomic German gourmets grapes green Gruyère honour hors-d'œuvres Italian Leipoldt less liqueur lunch meal meat milk mutton never omelette onions orange oysters palate Pâté Plum pork Port-Salut potatoes prepared Pudding ragoût Raspberries Reblochons recipe restaurants Rillettes ripe roast Roquefort salads salmon salt Sauce sausages savoury Sea-kale served slices sold sort soup steak stewed sugar sweet taste thick thing Thônes tinned tion toast tomatoes truffles usually variety Vatel veal vegetables vegetarian vinegar Vol-au-Vent wine