Craig Claiborne's The New York Times Food Encyclopedia |
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Common terms and phrases
added American anchovies baked basic bay leaf beans beef blend boiled bread broth brown butter cake called caviar cheese chef chicken chili chili con carne Chinese chopped clams cold color cookbook cooked cookery coriander corn cornmeal crab cream crêpes cuisine dessert dining dish dried duck eggs fish flavor flour foie gras France French fresh garlic green grilled herbs ingredients Italian juice kitchen known lamb lemon liquid lobster mayonnaise meal means meat meat loaf menu milk mushrooms mustard nouvelle cuisine onions origin oysters parsley pasta pastry pâtés pepper pickled pork potatoes powder prepared raclette recipe referred refrigerator restaurant rice roast salad salt sandwich sauce sausages sautéed seeds served shrimp skillet sliced soup soy sauce spaghetti spices spoon sugar sweet syrup tablespoon taste texture tomatoes truffles vegetable vinegar white wine Worcestershire sauce word York