Словарь кулинара

Advocaat - egg liqeur

Aga-agar - vegetarian gelatine, processed seaweed.

Anchovy - a tiny silver fish about three inches long.

Angelica - Angelica

Anise-tree - Anise-tree

Arbrot - Arbrot

Arrowroot - tropical plant, providing easily digested starch

Artichoke - a bud of a large thistle family plant

Avocado - the fruit of tropical American evergreen tree.

Baccardy - Baccardy

Baileys - Baileys

Bain-marie (or water bath) - the way of cooking applying gentle heat to food.

Bananas - Bananas

Barbeque - the method of cooking food over open heat source

Basil - a herb of mint family, having pungent flavor

Basmati - unique sort of rice with small, but long grains and nutlike flavor

Bastard sugar - raw sugar, unrefined sugar, or brown sugar

Bechamel Sauce - one of the four basic sauces known as “white sauce”

Bento box - a thin metal or lacquered wooden box divided into compartments.

Bitters - a herbal preparation with a bitter flavour used in cocktails.

Blanching - Blanching

Blanket - Blanket

Bourbon - an American form of whiskey.

Burre manie - а mixture of butter and flour

Canape - Small pieces of bred with small bites of food spread on them.

Cointreau - an orange-flavored liqueur similar to triple sec and to Grand Marnier.

Creme de Cacao - a sweet alcoholic liqueur flavored primarily by the cocoa bean and the vanilla bean.

Creme de Menthe - sweet green or white mint-flavored liqueur.

Dariolle - Dariolle

Darne - Darne