A Concise Encyclopaedia of Gastronomy: Complete and Unabridged |
Contents
DEFINITIONS AND RECIPES page | 9 |
and a selection of American English and French | 51 |
cookies and cakes puddings pies pancakes and fritters | 142 |
Copyright | |
9 other sections not shown
Other editions - View all
A Concise Encyclopaedia of Gastronomy: Complete and Unabridged André Louis Simon No preview available - 1952 |
Common terms and phrases
almonds anchovies apples artichoke bacon baking powder bayleaf beans beat Béchamel sauce beef bird boiling water bread breadcrumbs brown cake carrots cheese chervil chicken chopped parsley cloves colour Consommé cooked court-bouillon cover cream currants dish dough drain Duck fillets fish flavour flesh flour foie gras forcemeat fresh fresh cream fried fruit garlic garnish gently grated gravy grilled half herbs hot oven hour jelly lemon juice liver meat melted butter milk minced minutes mixture moderate oven mushrooms nutmeg olive oil onions parsley peel pepper and salt pieces pinch pint poached pork potatoes pound pudding purée recipe remove rice roast roll salad salt and pepper sauce saucepan sauté serve shallots sieve simmer skin soup spoon sprinkle stew stir stuffing sweet tablespoons taste teaspoon tender thick tomato tomato purée truffles veal vegetables Velouté vinegar white wine