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The Chef's Companion, Third Edition by Elizabeth Riely

By Elizabeth Riely

The vital advisor to over 5,000 culinary terms

Even the main overseas chef occasionally wishes support with trendy wildly assorted cooking terminology. Now, there is an up to date and revised variation of Elizabeth Riely's The Chef's better half, which specialist cooks and aspiring chefs in every single place can flip to once they desire easy accessibility to concise and trustworthy definitions, pronunciations, right spelling, authorised utilization, and origins of culinary phrases. This precious consultant covers the entire phrases that cooks may possibly use with consumers and kitchen staff-in parts akin to cooking innovations, nutrition practise, herbs and spices, kinds of meals, wine, and gear for the pro kitchen. Over 900 new phrases were additional to this version to supply extended assurance of parts comparable to wine, pastry, and ethnic cuisines. The Chef's spouse: no kitchen is entire with out it.

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A province in southwest Germany containing the Schwarzwald (Black Forest) and many vineyards, producing mostly white wines. Baden [BAH-den] Traditionally, an unsweetened yeast bread, eggless, shaped like a doughnut, cooked first in boiling water, then baked. Traditional bagels are often eaten with lox and cream cheese; there are now many untraditional types of bagels. bagel An Italian dipping sauce, literally “hot bath,” of garlic and anchovies in olive oil and butter or sometimes cream, served warm with raw vegetables on festive occasions.

Beignet [beh-nyay] Peking duck: an elaborate and famous dish made from specially reared ducks. The skin of the bird is inflated with air to dry the skin, then smeared with a honey mixture and hung for a long time to dry again; it is then roasted until crisp, the skin removed to be served separately, and the meat shredded; skin and meat are served together with sliced scallions and cucumbers all rolled up in pancakes spread with soybean sauce and eaten with the fingers. B i j ng k o y [bay jing kow yah] beijos de anjo [BAY-jh s day AHN-jh ] “Angel’s kisses,” rich eggy little cakes in syrup, popular in Brazil.

Bavarois [ba-vaahr-wah] bavette [ba-vet] French for tip of sirloin; flank steak. An herb from the laurel family whose dried leaves are an ingredient of the and whose leaves and berries have many medicinal uses; symbolic of intellectual achievement or victory. bay BOUQUET GARNI Bavarian, of the southern region of Germany around Munich; also spelled bayrisch. bayerisch [B -rish] A fine cured ham named for the town in the French Pyrenees where it is made. Bayonne [b -yohn] Cambodian molded fried rice with pork, chicken, and bay poum [b puhm] onions.

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