International Cuisine

488 GLOSSARY

banha Lard. (Iberian Peninsula) binden To thicken a soup or sauce with a starch.
bao Steamed wheat bun. (China) (Germany)
bao zi Filled steamed bun. (China)
bara brith Spiced fruit bread. (Wales) bindi Okra. (Indian subcontinent)
barátfüle Pasta filled with plum jam. (Hungary) birnen Pears. (Germany)
barbacoa Spanish translation of brabacot. (Caribbean) birnen, boden, und speck Hamburg dish of pears,
barbari Persian flatbread. (Persia/Iran)
barmbrack Spice and fruit bread commonly eaten on beans, and bacon. (Germany)
birria Lamb and chili stew common in the state of
Halloween. (Ireland)
barszcz Beet soup. (Poland) Jalisco; the term birria translates as “a mess.” This stew
basilico Basil. (Italy) has many ingredients and often looks like a mess, but it
basmati (Middle East) Aromatic long-grain rice from India, tastes great. (Mexico)
biryanis Rice and meat dishes common throughout the
often used to replace aromatic rice of Iranian cuisine. subcontinent, which are made by layering partially
(Indian subcontinent) Fragrant rice with elongated cooked rice and marinated (and sometimes cooked)
meats, and then cooking them together in a sealed
thin grains; grown in the Himalayan foothills. earthenware vessel over a flame until done. These are
basterma Dried, spiced beef. (Armenia) usually made on festive occasions and are considered
bastible Heavy iron pot with three legs used to bake and the pinnacle of rice cookery in the cuisines of the
subcontinent. (Indian subcontinent)
roast foods over a fire. (British Isles) bisteeya Famous dish traditionally consisting of squab, a
batata (South America) Sweet potato; also called lemon egg sauce, and sweetened almonds inside thin
sheets of warka (thin pastry); this term often is used to
camote, cumar, monato, nanqui, or patata dulce. describe dishes made with layers of thin pastry filled
(Iberian Peninsula) Potato. with meats, fish, etc. (North Africa)
bisteeya bil hout Version of bisteeya in which seafood is
batta Stone pounding tool used for sil batta (like a used as the filling and folded between many sheets of
mortar and pestle). (Indian subcontinent) thin dough. (North Africa)
bitki Highly seasoned small meatballs common on a
battawa Egyptian flatbread, typically highly seasoned zakuski table. (Russia)
with fenugreek. (Arabic-speaking countries) biwa Loquat. (Japan)
bixto Type of chili found in Spain. (Iberian Peninsula)
bayerische crème Bavarian cream, a thickened bkaila Okra and lamb dish common among the Jews of
vanilla-flavored custard mixture often served with fruits Tunisia. (North Africa)
or flavored with liqueurs. (Germany) black pudding Made from pig’s blood and pork fat, this
is a common accompaniment to the English breakfast.
bazha Walnut sauce from Georgia region. (Russia) (England)
beeren Berries. (Germany) blanc Method of cooking or blanching white vegetables
beghrir (or baghrir) Spongy pancakes made by street in water to which an acid and flour have been added;
preserves the color of the vegetables. (France)
vendors. (North Africa) blancan Shrimp paste. (Malaysia)
Beja Fresh rich sheep’s milk cheese from Portugal. blanchieren To blanch in boiling water. (Germany)
blé Wheat. (France)
(Iberian Peninsula) Bleu d’Auvergne Rich, creamy, and pungent blue-veined
beldi Type of olive common to North Africa and often cheese from the south central mountain region.
(France)
used to make salt-cured olives. (North Africa) blinchiki Thin, pancake-like crepe served as dessert.
beldroega Purslane. (Iberian Peninsula) (Russia)
bel paese A rich cow’s milk cheese made to imitate the blinis Small, thin pancakes that are eaten with either
sweet or savory fillings. (Finland)
French Port Salut; this cheese is from the Lombardy bliny Buckwheat pancake or crêpe. (Russia)
region. (Italy) boereg Stuffed pastry; these are found throughout
beluga Considered the best of the sturgeon caviars, this Turkish- and Greek-influenced areas under various
comes from the largest species of the Caspian sturgeon names that are often phonetically similar to the term
and features larger (usually black, but sometimes borek. (Armenia)
lighter in color, ranging to gray) eggs. (Russia) bæuf Beef. (France)
belyashi Tartar dish of fried dough with minced meat bogavante European lobster (with claws) caught in the
and onion filling. (Russia) Bay of Biscay. (Iberian Peninsula)
bengal gram (or kaala channa) Black chickpeas; these bográs gulyás Beef gulyas (stew). (Hungary)
are typically found whole and are used in many boliche Beef stuffed with chorizo sausage (chili-spiced
preparations similar to common chickpeas. They are sausage). (Caribbean)
particularly common in southern and western Indian
food. (Indian subcontinent)
berenjena Eggplant. (Iberian Peninsula)
besan Chickpea flour (also called gram flour). (Indian
subcontinent)
betterave Beet. (France)
bier Beer. (Germany)
bigos Dish of sauerkraut and various meats and sausage
stewed with onions, often mushrooms, and sometimes
prunes to yield a highly flavored stew. (Poland)

GLOSSARY 489

bolinhos de bacalhau Fried salt cod fritters. (Iberian brigade system Kitchen organizational system created
Peninsula) by Escoffier; designed after a military system in which
the chef is the general, and organized in a way to make
bollito (Italy) Boiled. the staff as efficient as possible. (France)
(Mexico) Split-top bread of French influence.
brik Type of thin pastry used to make dish of the same
bollito misto Mixed boiled meats typically containing name, which is filled with ground lamb, seasonings,
sausages, tongue, beef, veal, chicken and calf ’s head, and a whole egg, and then panfried. (North Africa)
combined with vegetables to make a very rich and
flavorful meal, traditionally found in the Piedmont area. brinja Eggplant. (Indian subcontinent)
(Italy) broa Cornmeal bread common in northern Portugal.

bollos Steamed corn dough with various fillings; also (Iberian Peninsula/Brazil)
called cachapas. (Venezuela) brochet Pike. (France)
brød Bread. (Denmark)
bora bean Long, rope-like green bean added to many brodetto Fish soup common throughout the Adriatic Sea
vegetable sautés. (Caribbean)
region. (Italy)
(à la) bordelaise made in the style of Bordeaux; most brot Bread. (Germany)
often means that a dish includes a wine sauce that has bubble and squeak Dish of leftover roast beef cooked
been flavored with shallots, thyme, and stock or
marrow. (France) with cabbage and onions; today, this dish commonly
incorporates leftover cooked mashed potatoes as well.
borek Small, stuffed savory pastries in the shape of a (England)
cigar, made from phyllo-type doughs; typically filled bucatini Long, thin tubular pasta traditionally used
with cheese and often other ingredients. (Turkey) with sauces containing pancetta. (Italy)
buccellato Tuscan cake flavored with grappa, anise, citrus
bori-bori Chicken soup with cornmeal dumplings. peel, and raisins; probably originated in Sicily. (Italy)
(Paraguay) buerre Butter. (France)
bukek Croatian name for borek (see boereg). (Croatia)
borrego Lamb. (Iberian Peninsula/South America) bublichki Bread in the form of a ring. (Russia)
borsch Beet soup. (Finland) Buddhism Religion followed by many in Japan that
borscht Beet soup brought from Eastern Europe and developed in India, spread into China, and was intro-
duced to Japan by the Chinese. Part of the belief system
Russia. (Israel/Russia) includes striving not to harm other living animals; thus,
bottarga Dried, compressed roe of the grey mullet eaten many Buddhists are vegetarians. (Japan)
budu Fish sauce. (Malaysia)
as an antipasto with olive oil and lemon. (Italy) bulghur Cooked and cracked wheat common in the
boucher Butcher in brigade system. (France) Balkan region. (Balkans)
boudin A type of blood sausage found in the Aosta buninca Rich pudding set with eggs that may contain
meat or vegetables. (Romania)
Valley (as well as France) that is made from pig’s blood burghul Bulgur wheat. (Arabic-speaking countries)
and a mixture of boiled potatoes and bacon. (Italy) burrata Soft cow’s milk cheese made in a laborious
bouillabaisse Fisherman’s stew from the southern process that includes stuffing cooked curd and cream
Mediterranean region, colored and flavored with into strings of cheese to form a balloon-shaped cheese
saffron. (France) that is traditionally wrapped in leeks and develops a
boulanger Baker in brigade system. (France) unique flavor with a creamy texture. This is a very
boulette Bread-bound meatball found in Haiti. perishable cheese that only lasts a day or so. (Italy)
(Caribbean) burrida (Italy) Ligurian fish soup made with cuttlefish
(à la) bourguignonne In the style of Burgundy, or squid, shrimp, and other fish stewed with onions,
typically denoting that a dish is cooked with red wine mushrooms, tomatoes, anchovies, wine, pine nuts, and
and includes mushrooms, onions, and bacon. (France) extra virgin olive oil.
boxty Potato griddle cake made from grated potatoes
cooked on a flat iron pan. (Ireland) (Iberian Peninsula) Mediterranean fish stew with
brabacot Arawak term for a method of preserving foods almonds.
by smoking and cooking them over green wood fire; burro Butter. (Italy)
origin of the term and cooking method called butaniku Pork. (Japan)
“barbeque” in the United States. (Caribbean) butifarra Dried pork sausage; a specialty made in the
brânz Rich and salty brine-cured sheep’s milk cheese Chiapas region. (Mexico)
found in various stages of maturity and used in a butifarra blanca Type of cured sausage from the
variety of ways. (Romania) Catalonia region made from pork and tripe and
branzino Sea bass. (Italy) seasoned with pine nuts. (Iberian Peninsula)
brasato Braised. (Italy) butifarra negra Another version of the Catalonian
braten To braise. (Germany) sausage made with blood, pork belly, and spices.
bresaola Meat made from beef that has been salted and (Iberian Peninsula)
spiced and wrapped in netting prior to being dry aged.
(Italy)
bresi Cured and smoked beef. (France)
briami Baked, seasoned vegetable mixture topped with
feta cheese. (Greece)

490 GLOSSARY

(à la) cabonnade Term describing a dish cooked with caldo verde Common soup from Portugal made from
beer, onions, and often mustard; from the north. (France) potatoes and cabbage. (Iberian Peninsula/Brazil)

c callo de hacha con aguacate Avocado stuffed with
pinna clams (Mexico)
Cabrales A mixed milk blue-veined cheese made from
cow, sheep, and goat milk from the Asturias region of caltabos¸i Type of sausage made with pork and liver.
northern Spain. (Iberian Peninsula) (Romania)

cabrito Kid or young goat. (Iberian Peninsula) calvados Apple brandy from Normandy region. (France)
cabrito al pastor Spit-roasted goat. (Mexico) calzone Stuffed dough filled with various fillings and
cacahuete Peanut. (Mexico)
cacao Cocoa bean. (Mexico) baked; this is essentially a pizza that has been folded to
cacciatorino Hunter’s salami; salami made of half pork enclose the toppings before baking. (Italy)
camarão con coco Shrimp in coconut sauce. (Brazil)
and half beef with pork fat, black pepper, garlic, and camarónes Shrimp. (Mexico and South America)
other spices that are aged for at least a month. This camarónes a la diabla Shrimp in spicy chili sauce.
traditionally was made to be taken and eaten on trips (Mexico)
(hence, the term hunter). (Italy) Camembert Rich cow’s milk cheese produced originally
cacciucco Fishermen’s stew of Livorno (in Tuscany in village of same name in Normandy. (France)
region). (Italy) Camerano Goat’s milk cheese with a sharp taste from
cachapa Fresh corn pancake, like a tortilla, served with northern Spain; usually eaten with honey and fruit for
cheese and/or ham. (Venezuela) dessert. (Iberian Peninsula)
cachito Hot bread roll stuffed with ham. (Venezuela) cana de açucar Sugarcane. (South America)
caciocavallo A semisoft cow’s milk cheese common in canã de azúcar Sugarcane; this import from India and
southern Italy, versatile in its use depending on its age. Africa (originally from New Guinea) became the major
When young, it is eaten as a table cheese; after aging for crop in the Caribbean, and its cultivation led to the slave
months, it will be used as a grating cheese. (Italy) trade in the Americas. (Caribbean)
caciotta Cheese that may be made with cow’s, ewe’s, or cancha Popping corn; different from well-known
goat’s milk, or a mixture of milks. It is a small, flat popcorn in that it is larger and doesn’t actually explode.
cheese that weighs less than 2 pounds and is very (South America)
common in central Italy. (Italy) candele Long and large tubular pastas that are tradi-
ca de Japanese eggplant. (Vietnam) tional for meat sauces. (Italy)
Caerphilly Well-known Welsh cow’s milk cheese with canederli Dumplings. (Italy)
moist texture and mild flavor; this cheese is used in canestrato Uncooked hard ripened ewe’s milk cheese.
cooking and often eaten with bread. (Wales) (Italy)
café Coffee. (Mexico) cannelloni Large, tube-shaped pastas that typically
caffe Coffee. (Italy) include thick meat fillings and are baked after being
cai dao Chinese cleaver. (China) smothered with sauce and sometimes cheese. These are
cai dun Cutting board; typically a slice of tree trunk that made by cutting rectangles of pasta sheets, piping the
has been treated with salt and oil. The best boards are filling along the entire center of the length, and then
made from dense trees such as honey locust, ginkgo, rolling the pasta sheets around the filling—ending up
and Chinese olive. (China) with a filled pasta “log.” (Italy)
cajú Cashew fruit. (South America) cannoli Fried pastry dough filled with sweetened ricotta
calabasa Pumpkin or squash; general term for this cheese and other ingredients. (Italy)
group of vegetables. (South America) Cantal Cow’s milk cheese found in varying stages of
calabaza Squash. (Mexico) maturity (and thus with a stronger taste in longer-aged
calamar Squid. (Iberian Peninsula/Mexico/South selections) from the southern central mountains.
America) (France)
calamari Squid. (Italy) capellini Very thin ribbon pasta best used with broth-
calçot Special type of spring onion found in Spain. based or sieved sauces that cling to this delicate pasta.
(Iberian Peninsula) (Italy)
calçotada Grilled calçots, a type of spring onion, typically capim-santo Lemongrass. (Iberian Peninsula)
served with salbitxada sauce. (Iberian Peninsula) capocolla Cured pork shoulder seasoned with either hot
caldereta de langosta Lobster stew. (Iberian Peninsula) or sweet peppers (sold as hot or sweet capocolla). (Italy)
caldo (Ecuador) Soup (also called sopa); many varieties caponata Eggplant cooked in sweet-and-sour sauce from
are available, especially in markets. Sicily. (Italy)
cappelletti Pasta shaped like a kerchief that is made by
(Mexico) Stew. filling a 2-inch square piece of dough, folding the dough
caldo de mariscos Shellfish stew. (Mexico) in half to cover the filling by putting the points of
caldo de peixe Coconut soup with fish. (Brazil) opposite corners together to form a triangle, and then
caldo gallego Hearty soup made of beans, greens, pulling the two other ends together to cover the filled
section of the dough. These are typically filled with
sausage, beef, or veal; from the Galacian region of meat or cheese. (Italy)
Spain. (Iberian Peninsula)

GLOSSARY 491

capperi Caper. (Italy) cartoccio Wrapped in parchment or foil and baked. (Italy)
caprese Fresh tomato and water buffalo mozzarella caruru Mixture of okra, shrimp, vegetables, and peppers

(called “fresh mozzarella” in the United States) salad made into a sauce for fish. (Brazil)
topped with basil and extra virgin olive oil. (Italy) cascabel Called the “rattle bell” because, in its dried
capretto Young goat. (Italy)
capriolo Venison. (Italy) form, the seeds rattle within the thin shell of this round,
capsaicin Chemical found in chiles in varying levels that small chili. Cascabels are commonly used in sauces and
causes a burning sensation when eaten. A system of soups or stews; these come from central Mexico and are
measurement known as the Scoville scale was developed most common in this region. (Mexico)
to rate the intensity of the heat from chiles; ratings cascadura Armored fish that resembles a catfish; found
range from 0 for bell peppers to reportedly over 1 million in Trinidad and prized by locals. (Caribbean)
for naga-bin jolokia chiles grown in India. (Mexico) cassareep Condiment made from boiling bitter cassava
carambola Elongated star-shaped fruit; also commonly juice with sugar and spices; used in traditional
called star fruit. (Caribbean) Caribbean cooking. Cassareep has also been used
caramelle Filled pastas that are shaped like a wrapped historically as a means of preserving meats by cooking
candy and traditionally would be filled with a sweet filling, them in this liquid to make a sort of stew that would be
such as pumpkin or winter squash. These are made by continually added to. (Caribbean)
filling lengths of rectangular pasta with intermittent cassata Sweet, rich cake made with dried fruit and
small amounts of the sweet filling, cutting in between the almond paste. (Italy)
fillings, and rolling the filling with the pasta (leaving casse croûte tunisien Tunisian sandwich typically made
approximately 3/4 of an inch of unfilled dough on each with a baguette; influenced by the French during the
end of the filled sections). The free ends are then twisted period of their rule. (North Africa)
like a candy wrapper, and the resulting filled pastas are cassoulet Dish of stewed beans and various meats; from
often cooked and served with a light butter sauce. (Italy) the southwest region. (France)
carangue Family of fatty fish common in the Caribbean, castagne Chestnut. (Italy)
including species known locally as cigar fish, big eye, castagnoccio Flatbread made from chestnut flour. (Italy)
and cavalli jack, to name a few. (Caribbean) castanha Brazil nut. (Iberian Peninsula)
carbonada Beef stew with rice, potatoes, sweet potatoes, Castel Branco Runny sheep’s milk cheese from the Viseu
corn, squash, apples, and pears. (Argentina) area in the northern region of Portugal; this cheese is
carbonara Cooked with sauce made from cured pork aged until hard and used as a grating cheese. (Iberian
jowl or pancetta, eggs, and Parmesan cheese; popular Peninsula)
way of cooking pasta, for example, spaghetti alla castelmagno A very highly regarded semisoft cow’s milk
carbonara. (Italy) cheese from the Piedmont region, which, when mature,
carciofi Globe artichokes. (Italy) develops a blue-veined mold. (Italy)
cardi Cardoons. (Italy) casumarzu Essentially a pecorino that has had maggots
Carême, Marie-Antoine Famous French chef credited added to it during its maturation, to impart a particular
with developing mother sauces, inventing the wedding flavor to the cheese. (Italy)
cake, and refining the cuisine of his day. (France) catalogna Type of chicory sometimes called Italian
Carib One of the indigenous tribes that thrived in the dandelion. (Italy)
Caribbean (Caribbean is derived from this tribe’s name) causa Potatoes cooked, puréed, and layered with various
prior to the arrival of the Europeans. (Caribbean) ingredients, including peppers, hardboiled eggs, olives,
carnaroli Prized short-grain rice used to make risotto. sweet potatoes, lettuce, and cheese; often served with
(Italy) onion sauce. (Peru)
carne asada Roasted meat. (Mexico) cavolfiore Cauliflower. (Italy)
carne de boi Beef (Portuguese term). (South America) cavolo Cabbage. (Italy)
carne de res Beef. (South America) cavolo nero Tuscan cabbage. (Italy)
carne de sol Grilled, salted meat served with beans, rice, cawl Welsh stew made from lamb and leeks. (Wales)
and vegetables. (Bolivia/Brazil) cazón Dogfish (essentially small sharks). (Mexico)
carnero Mutton. (South America) cazuela (Iberian Peninsula) Earthenware pot used to
carne seca (Brazil) Air-dried and salted beef (similar to cook and serve stews, soups, and beans.
jerky).
(Chile) Soup with meat or chicken, potato, corn, and
(Mexico) Dried beef. squash or other vegetables; influence comes from Italy.
carnitas Pork that has been very slowly cooked until the
(Uruguay) Soup made with either seafood or tripe.
meat can easily be shredded and then fried before being cebollas Onions. (Mexico/South America)
served. (Mexico) cebollas ajo Garlic. (Mexico)
ca rot Carrot. (Vietnam) centeio Barley. (Iberian Peninsula)
carotte Carrot. (France) cereza Cherry. (Iberian Peninsula/South America)
carpaccio Thinly sliced beef topped with sliced mush- cernia Grouper. (Italy)
rooms and traditionally served with a sauce made from cerveza Beer. (Mexico)
parsley, capers, anchovies, olive oil, and vinegar. (Italy) ceviche (Mexico) Seafood mixed with citrus juice and

other seasonings and “cooked” by the acid. Ceviche (or

492 GLOSSARY

cibiche) is most often found as fresh shellfish with lime, char siu bao Roast pork-filled steamed buns, made with
cilantro, and chiles in Mexico. leftover char siu. (China)

(Peru) Cold, raw seafood marinated in lime juice, chiao-tzu Pot stickers in the style of Beijing (translates to
peppers, and onions; served with cold potatoes and “little dumplings”). (China)
sweet potatoes.
chaat masala Tart spice blend made from green mango châtaigne Chestnut. (France)
powder, cumin, black salt, asafoetida, black pepper, chaudiere Rustic fisherman’s stew from northern part of
ginger, chili, and sometimes pomegranate powder
(anardana) and mint. (Indian subcontinent) the country. (France)
chaawal Rice (uncooked). (Indian subcontinent). chebureki Fried pastry with mutton or lamb and onion
chai Tea. (Russia)
chairo Lamb soup with potatoes, vegetables, chuños, filling; of Crimean Tartar origin. (Russia)
and ají. (Bolivia) cheddar Semifirm cow’s milk cheese with varying levels
champ Mashed potatoes and spring onions. (Ireland)
Champagne Name of region and of sparkling wine from of sharp flavor, depending on the amount of aging.
same region in northern France. (France) (England)
champignon General term for mushroom. (France) chef de cuisine Kitchen chef in the brigade system who
champignon de Paris Button mushroom. (France) would oversee the daily operation of the staff and food
chanh vo xanh Lime. (Vietnam) production. (France)
channa Chickpea. (Indian subcontinent) chef de partie Senior chef in the brigade system.
channa dal Made from smaller species of related (France)
chickpea, these are the most common dal food in Indian chelou Persian style of cooking rice in which a portion of
cuisine, and their sweet and nutty flavor is highly cooked rice is mixed with eggs or sometimes yogurt,
prized. Because these are high in indigestible soluble placed on the bottom of a pan and covered with more
fibers that can cause flatulence, they are often cooked cooked rice, and then baked with clarified butter to yield
with asafoetida to counter this effect. (Indian a crusted bottom that is served on top of or along with
subcontinent) the finished rice dish. (Persia/Iran)
chanpuru Stir-fried dishes common in Okinawa region. cheung fun Steamed rice roll. (China)
(Japan) chèvre Goat cheese. (France)
chao Stir frying. (China) chhana Curds made from boiled milk with a souring
chao guo Wok; these are typically made of iron and must agent; used in Bengali sweets. (Indian subcontinent)
be properly seasoned and thoroughly dried after each chicha National drink of Chile that is made from
use, or they will rust. (China) fermented corn; also found in other parts of South
chao tian jiao Small red chili that is commonly dried America. (Chile)
and used in Chinese cooking, especially in Sichuan chicharrón (Mexico) Fried pork fat that is eaten as a
cuisine. (China) snack, often with chili sauce and lime juice; common
chao xiang Stir frying in infused oils. (China) throughout Mexico.
chapati Flat, round bread made from wheat flour and
cooked in oil or ghee on a tava (flat griddle-like pan); (Colombia) Fried pork fat eaten as a snack.
common in the northern part of the Indian subconti- chichi Fermented corn beverage common throughout
nent. (Indian subcontinent)
chapulines Grasshoppers in the Oaxaca region that are much of South America. (Peru)
a prized part of the diet when in season. They are often chilaca Elongated thin and curved chili that is normally
eaten with tortillas, chiles, and lime after being toasted
on a comal. (Mexico) dried and used in its dried form, which is called pasilla.
charcuterie General term for foods made from force- (Mexico)
meats and other preservation techniques, such as chilhuacle negro From the Oaxaca region of southern
sausages, pâtés, ballotines, galantines, mousselines, and Mexico, these chiles are an integral part of the mole
terrines. (France) negro that is found in this region. (Mexico)
charlotte russe Dessert made of sweetened and chili de arbol Called the “tree” chili, these are typically
congealed mousse inside a ring of ladyfinger cookies. found dried and are slender and curved, with a high
(Russia) level of capsaicin; mainly used to add heat to dishes.
charmoula Marinade used with fish and poultry to (Mexico)
make tagines and other preparations. (North chili rellenos Stuffed chiles dipped in whipped egg
Africa) whites and fried; the poblano is the most common
Charollais Breed of cattle prized for flavorful and tender variety of chili used for this, although others may be
meat. (France) used as well. (Mexico)
char siu Cantonese roasted pork, typically made with chilorio Pork and chili stew from the central highland
red food coloring to dye the meat red. (China) area of Mexico; pork cooked in this manner is often
shredded and used in burritos and other preparations.
(Mexico)
chiltepin Very small, hot chiles that are believed to be
one of the oldest species and are used in soups, stews,
bean dishes, and hot salsas; also sometimes called
piquin, or bird pepper, in reference to their sharp bite.
(Mexico)

GLOSSARY 493

chimichurri Sauce made from fresh herbs, vinegar, clafouti aux myrtilles Clafouti with blueberries.
chili, and onions or garlic to be served with grilled (France)
meats. (Argentina)
cla˘tite Thin pancake or crepe. (Romania)
chipa Manioc bread with egg and cheese. (Paraguay) coca Flat sheet bread made from yeast-leavened dough
chipa soo Cornbread with meat filling. (Paraguay)
chipotle Smoked and dried jalapeño chiles; these are and often topped with various ingredients. (Iberian
Peninsula)
often used in cooked salsas and sauces. (Mexico) coca d'spinacs Flatbread with spinach from Balearic
chirashi Scattered sushi made by placing ingredients on Islands. (Iberian Peninsula)
cochinita pibil Barbequed pork wrapped in a
top of the sushi rice. (Japan) banana leaf that is a specialty of the Yucatán region.
chiryeshnya Cherry. (Russia) (Mexico)
chiva Young goat (kid). (Mexico) cocido Chickpea, pork, and chorizo stew. (Iberian
chivito Steak sandwich with lettuce, bacon, tomato, and Peninsula)
cocido gallego Galician stew of white beans, ham,
cheese; the larger version is called chivito al plato. potatoes, turnip tops, and chorizo. (Iberian
(Uruguay) Peninsula)
choclo Fresh corn; also called coronta, tuzas, and cocido madrilène The Madrid version of the cocido, or
mazorca de maíz tierno. (South America) stew, which contains chorizo, cabbage, potatoes,
choclo con queso Corn on the cob with melted cheese. chickpeas, and a variety of meats. This dish is tradition-
(Peru) ally served in three courses: the first includes the broth,
chorba Soup. (Turkey) followed by the vegetables and chickpeas and finally the
chorizo (Iberian Peninsula) Mildly spicy cured sausage that meat. (Iberian Peninsula)
is seasoned with paprika; common throughout Spain. cocina criolla Term to describe the cooking of parts of
the Caribbean in which native ingredients and tech-
(Mexico) Spicy pork sausage that is very common niques have been mixed with European and African
throughout Mexico. techniques and ingredients; see Creole and crillo.
chorros a la criolla Steamed mussels cooled and topped (Caribbean)
with onion and corn salsa. (Peru) coclo Large meatballs made from ground beef or veal
chou Cabbage. (France) with rice and spices. (North Africa)
choucroute Sauerkraut; fermented (soured) cabbage. coco Coconut. (Mexico/South America)
(France) colcannon Dish of mashed potatoes with cabbage or
choufleur Cauliflower. (France) kale. (Ireland)
chouriço Cured sausage from Portugal seasoned with comal (Iberian Peninsula) Griddle.
paprika and garlic; more garlicky than the Spanish
chorizo. (Iberian Peninsula) (Mexico) Flat cooking stone (now more commonly
chowli dal Skinned and split black-eyed peas. (Indian made of metal), used to cook a variety of traditional
subcontinent) Mexican dishes (tortillas, sopes, etc.); also used to char
chuchoca Corn cooked on hot embers. (Argentina) tomatoes and toast dried chiles.
chufa Tiger nut. (Iberian Peninsula) communard Cook who prepared the food for the staff in
chui Technique of using the back of a cleaver to pummel brigade system. (France)
or mash a product; often done to meats to tenderize Comté Excellent melting cheese from the Jura
them. (China) region; made from cow’s milk and formed into
chuño (South America) Freeze-dried potato; a method of very large wheels, often used in making fondue.
preservation that has been part of the Andean way of (France)
life for many centuries conch Name of a family of large sea snails; the large
chupe Chowder-like fish soup. (Chile/Ecuador/Peru) gigas species is prized in the Caribbean, where it is
chupe de camarones Shrimp stew. (Peru) known for its delicate flesh. (Caribbean)
churrasco Beef, fried eggs, vegetables, fried potatoes, conchigliette Small, seashell-shaped pasta that is well
avocado, rice, and tomato. (Ecuador) suited for broth-based soups containing small vegeta-
chutney Relish made from various ingredients; often bles or legumes. (Italy)
sweet and spicy. (Indian subcontinent) conchiglioni Very large, shell-shaped pastas meant to be
cidre Fermented juice of pears or apples. (France) cooked and then stuffed and baked. (Italy)
cime di rapa Turnip greens. (Italy) confit General term used to describe a preserve; most
ciorba˘ Tangy soup. (Romania) often used to describe duck, goose, or pork cooked and
cipolle Onions. (Italy) preserved in their own fat. (France)
citrico Citrus. (Mexico) confit de canard Duck legs cooked and preserved in
citron Citrus fruit. (Italy) their own fat. (France)
ciuppin Ligurian fish stew with tomatoes, garlic, and congee Rice porridge-like dish with various toppings.
white wine; the cioppino of San Francisco is a version of (China)
this stew. (Italy) congri Rice cooked with red beans. (Caribbean)
clafouti Baked custard typically made with cherries; from
the south central mountain region. (France)

494 GLOSSARY

congrios Conger eels. (South America) crema al limone Lemon cream used in sweet prepara-
coniglio Rabbit. (Italy) tions. (Italy)
coniglio in porchetta Rabbit cooked in manner of
crema catalana Dessert from Catalonia made very
Tuscan roast pig (see porchetta). (Italy) much like a crème brûlée in France; a custard with a
consommé Clarified flavorful stocks garnished with caramelized surface. (Iberian Peninsula)

various ingredients and cuts. (France) crème Cream. (France)
conucos Mounding technique of farming practiced by crème anglaise “English cream” from French influence,

the native Arawaks and Caribs in which different types who credit this preparation to the English; consists of
of vegetables were grown together in a mound; this egg yolks, milk, and sugar (vanilla is often added as
technique is still used in some parts of the Caribbean well) cooked gently until thickened. (Caribbean)
today. (Caribbean) crème de cassis Liqueur made from black currants.
coocoo Dish of cornmeal and okra cooked with coconut (France)
milk in African-influenced areas of Caribbean. crempogs Buttermilk pancakes. (Wales)
(Caribbean) Creole (Caribbean) Term used to describe the native
coppa Also known as capocollo, this a pork neck that is cuisine and culture of the Caribbean. In reference to the
marinated in stages with wine, salt, and seasoning, and cuisine, the term indicates the influence of primarily
then is encased before being aged. (Italy) African and Spanish (and some French) cuisines; many
coppa al ginepro A specialty type of coppa that is also extend the term to include influences from other
rubbed with juniper berries during the aging process to cuisines in this region, such as Native American
impart its special flavor. (Italy) (specifically, Taino and Carib), East Indian, and Chinese.
coq au vin Cockerel stewed in red wine. (France)
coquille Saint Jacques Scallop. (France) (South America) Term used to describe the mixed
coquimol Thickened coconut cream made in the same indigenous and European culture, and the cuisine that
manner as crème anglaise but with coconut milk instead has developed since these cultures have come together.
of milk or cream. (Caribbean) crème fraîche Clotted, soured cream. (France)
cordeiro Lamb. (Iberian Peninsula) crêpe Thin, delicate pancake, often used in sweet
cordero Lamb. (Iberian Peninsula/Mexico) preparations by wrapping these around fillings or
Cornish pasty Pastry filled with meat, vegetables, and layering with other ingredients. (France)
sometimes sweets that was traditionally taken to work crillo Spanish term meaning “native or indigenous” that
for a carry-out meal. (England) is the root of the now common term Creole. (Caribbean/
Cotswold Type of Gloucester cheese made from cow’s South America)
milk with a sharp flavor and a semifirm texture; usually croquetas (Iberian Peninsula) Thick, cooled béchamel
flavored with chives and colored orange/yellow. with various other ingredients added, and then breaded
(England) and fried; typically served as tapas.
couscous Small grains of semolina wheat (a hard wheat)
made by wetting slightly coarse grounds of the wheat, (Caribbean) Breaded and fried thick milk dough/
then coating the grounds in flour and drying them. This sauce, made essentially like béchamel, that is cooled
results in a grain that is similar in many ways to tiny before breading; various ingredients are added, such as
rounds of pasta that are typically steamed in a particu- shrimp, chicken, or ham.
lar manner to yield a light-textured grain enjoyed as a crostini Sliced and toasted bread topped with various
regular part of North African diet. (North Africa) ingredients. (Italy)
couscoussier Pot and tight-fitting colander combination croustade Rustic pastry wrapped around various sweet
used to make couscous. The couscous is steamed in the fillings; from southwestern region. Also a term that
top colander by the food that is cooked in the bottom describes an edible container used to hold other foods.
pot. (North Africa) (France)
couve Collard greens. (South America) cu cai trang Daikon radish. (Vietnam)
couve à mineira Collard greens cooked with onions and cuchillo Knife. (Iberian Peninsula)
garlic. (Brazil) cuitlacoche Corn fungus (also called huitlacoche) that is
couve galega Galician cabbage. (Iberian Peninsula) prized for its earthy flavor. (Mexico)
cozido Stew with many vegetables (usually contains culatello Cured rump of pork; this is a specialty of the
yuca, cabbage, corn, and green plantains). (Brazil) Parma area of Emilia-Romagna. (Italy)
cozinha baiano Cuisine of the Bahia region of Brazil Cullen skink Chowder made of finnan haddock.
that is considered to be the most creative and influential (Scotland)
in the country, mostly because of the influence of the curantos Baked stew/casserole made with alternating
African immigrants (from the slave trade via Portugal) layers of meats, sausages, potatoes, and cabbage (and
who lent techniques and ingredients to the development sometimes other ingredients); reflects some of the
of this cuisine. (South America) German influence in Chile. Often, this preparation is
cozza Mussels. (Italy) also found along the coast, where it is made with
crauti Sauerkraut. (Italy) shellfish instead of meat. (Chile)
curries Generic name used to describe Indian-influenced
spice dishes that contain some of the typical Indian

GLOSSARY 495

spice blends commonly referred to as “curry” by the pepper, coriander, nutmeg, star anise, fenugreek leaves,
British (although not by the Indians; in India, a kari is ginger, and chiles. (Indian subcontinent)
the name of a vegetable dish in Southern India that dhoodh Milk. (Indian subcontinent)
contains spices and coconut milk). (England) dian fan guo Rice cooker. (China)
curry (Sweden) Generic name for spice blends of Indian dibs Concentrated grape juice. (Arabic-speaking countries)
origin used in the cuisine of Sweden and other Scandi- dibs rim’an Pomegranate syrup (often called pomegran-
navian countries. ate molasses). (Arabic-speaking countries)
Dijon City in central France in which wine mustard is
(Indian subcontinent) Generic English term for produced under the same name. (France)
foods with a spiced sauce from the period in which the dill Herb; has same name in the United States. (Sweden)
British colonized India. The term is thought to have djaj Chicken. (North Africa)
derived from the Tamil kari, which denoted a dish that djon djon Type of mushroom from the hills of Haiti that
was made with black pepper and would typically have a is highly prized for its meaty flavor and often added to
spicy sauce. Curry powder is an English invention and rice dishes. (Caribbean)
has little in common with the many spice blends in dofu Another name for tofu. (Japan)
India (most are called masala in India). dolmas Stuffed vegetables. Turkey: Stuffed foods; a
cuy Guinea pig. (South America) typical dolma is grape leaves stuffed with seasoned rice
and lamb. (Armenia)
d donbeh Rendered fat of fat-tailed sheep used as cooking
fat, traditionally in Persian cuisine. (Persia/Iran)
dafina Stew of Jewish origin that typically contains dosa Thin flatbread made from rice and lentil flour; also
meat, rice, potatoes, and eggs and is cooked on Friday to called dosai. (Indian subcontinent)
be eaten on the holy Saturday. (North Africa) dou ban jiang Chili paste made from fermented chiles
and fava beans; this can be found in various stages of
dahi Yogurt. (Indian subcontinent) maturity and is commonly used in Sichuan cooking.
daikon Large white radish. (Japan) (China)
daging Meat. (Malaysia) double Gloucester Whole milk cheese from the Glouces-
dal Split pulses (lentils, beans, peas, etc.); also the ter area of England with a creamy texture and a full
flavor. (England)
general term for cooked dishes with pulses. (Indian dou chi Fermented black beans; actually green soybeans
subcontinent) that have been fermented and often have ginger, chiles,
dämpfen To steam (sometimes called dünsten). (Germany) and rice wine added to the mixture. (China)
Danbo Nutty-flavored semisoft cow’s milk cheese that dou fu ru Fermented bean curd. (China)
is a very common household cheese in Denmark. dry pastas Dried pastas are a part of southern Italian
(Denmark) cuisine; this part of Italy experienced a large growth in
darbari Prized long-grain rice from Iran. (Persia/Iran) the manufacturing of dried pastas in the eighteenth
dashi Seaweed stock made from kombu and bonito and nineteenth centuries. Dried pasta was much
flakes; used extensively in Japanese cuisine in soups, cheaper to make than fresh pasta, and it contains no
sauces, and other preparations. Ichiban Dashi is the egg. (Italy)
name of the initial (and stronger) stock, which is often dulce de leche Caramelized milk, often made with
strained and the konbu and bonito re-used to make a sweetened condensed milk, simply boiled in an
niban dashi (second dashi), which is weaker in aroma unopened can in water until caramelized (takes about
and strength. (Japan) four hours). (Argentina)
dau dua Long beans; also called yard-long beans. dum Slow-cooking or braising foods in a sealed pot; this
(Vietnam) was traditionally done in pots whose lids were sealed
dau hao Oyster sauce. (Vietnam) with dough to prevent moisture from escaping. (Indian
daun Fresh herbs (leaves). (Malaysia) subcontinent)
dendê Palm nut oil; this oil is orange in color, distinctly dünsten (or pochieren) To poach (also may mean to
flavored, and comes from a variety of African palm. steam, depending on usage). (Germany)
(South America) duxelle Ground mushrooms and shallots cooked in
dengaku Skewered and grilled vegetables and other butter and finished with herbs (and sometimes cream).
ingredients with miso glaze/marinade. (Japan) (France)
dentice Delicate Mediterranean fish; sometimes called
“dentex” in the United States. (Italy) e
derelye Filled pasta. (Hungary)
dfina One-pot stew (to be eaten on the Sabbath) edamame Fresh soya beans. (Japan)
common to the Sephardi Jews. (Israel) edo miso Lightly salty red miso. (Japan)
dhania Coriander (called cilantro when the leaves are eintopf Stews or casseroles with a variety of ingredients
used). (Indian subcontinent)
dhansak masala Spice blend common in the western to make a one-pot meal; also a term used to indicate the
coastal region of India, where Persian peoples landed stewing method. (Germany)
and influenced the cuisine. This blend would typically
contain cinnamon, cardamom, cloves, cumin, black

496 GLOSSARY

ekiben Station lunchbox (bento) for which each region falukorv Smooth boiled sausage made with a mixture of
has its own variations; these are sold at the train beef or veal with pork; these are lightly smoked for a
stations and usually highlight local ingredients. (Japan) milder flavor. (Sweden)

elaichi Cardamom. (Indian subcontinent) fan Rice. (China)
elies neratzates Olives cured and then steeped in bitter fänkål Fennel. (Sweden)
farcito Stuffed. (Italy)
orange juice. (Greece) farinha de mandioca Cassava flour. (South America)
empanada de humita Pastry filled with corn, onion, fårkött Mutton. (Scandinavia)
farls Individual soda breads that are traditionally eaten
cheese, and flour. (Argentina)
empanadas Spanish term for pastry pies with various with Irish Fry or sliced in half to hold eggs, bacon, or
sausage between the layers (think of a breakfast
savory fillings that are typically fried; common in sandwich—these are the originals). Also a name given
northwestern Spain, Mexico, and South America. to foods that are cut into wedges; for example, potato
(Iberian Peninsula, Argentina, Bolivia, Chile and Mexico) farls would be wedged cuts of potato. (Ireland)
enchiladas Filled tortillas topped with chili sauce. farofas Cassava meal browned in butter. (Brazil)
(Mexico) farro A type of wheat variety that is typically cooked and
endive Belgian endive. (France) eaten as whole grain. (Italy)
enokitake Wild mushroom grows in clusters on specific fava Fava bean. (Iberian Peninsula)
trees; the wild mushrooms are shorter and darker than fava santorinis Yellow split pea purée. (Greece)
the more commonly cultivated enokitake which are favata Pork and bean stew with fennel and cabbage of
grown in clusters with long stems and very small caps. Sardinia. (Italy)
Often simply called enoki. (Japan) fegatini Chicken liver spread often served with crostini.
ensaïmada Spiral-shaped pastry made with lard. (Italy)
(Iberian Peninsula) fegatino Pork liver sausage from Marche. (Italy)
entremetier Entrée cook in the brigade system. (France) feijãos Beans. (South America)
epazote Distinct herb sometimes called wormseed in the feijãos preto Black beans. (South America)
United States; used in cooking beans and other feijoada Meat stew served with rice and beans. (Brazil)
preparations. (Mexico) ferran A communal oven used to bake breads; once the
epoisses Strong cheeses from Burgundy region; both rich ovens cooled from the breads, they were used to make
and salty. (France) tagines and other stewed or simmered foods. These are
erbe aromatiche Aromatic herbs. (Italy) much less common in North Africa than they once were
erizos de mar Sea urchins. (South America) but still can be found in smaller villages, where the
er jin tiao Chili type used to make dou ban jiang. (China) townspeople can be seen bringing specially marked
escabeche (Peru) Preserved fish or vegetables in vinegar. loaves of breads to the ferran to bake in the manner of
their liking. (North Africa)
(South America) Preserved in vinegar; a common feta The best known of the Greek cheeses, made from
technique in Spanish-influenced areas. either sheep’s or goat’s milk; it is typically stored in
escabeche de pescado Pickled fish; very common brine. (Greece)
throughout the Pacific coast of South America. (Chile) fettuccine Thicker ribbon pasta, meant to be used with
escargot Broiled snails stuffed with garlic and herb thicker, cream-based sauces or other sauces of similar
butter. (France) consistency. (Italy)
Escoffier, Georges Auguste Famous French chef fideuà Paella-like dish from the Valencia region made
credited with developing the brigade system for with pasta instead of rice. (Iberian Peninsula)
organizing a large kitchen operation and with refining figo Fig. (Italy/Iberian Peninsula)
the cuisine of his day. (France) finnan haddock Cured and smoked haddock made in
escupiñas Little clams. (Iberian Peninsula) Findon; this is well known and sought after all over the
espárragos Asparagus. (Iberian Peninsula) world. (Scotland)
espinaca Spinach. (Iberian Peninsula) finocchiella Fennel seeds. (Italy)
etli beber dolmasi Stuffed green peppers. (Turkey) finocchio Fennel. (Italy)
Evora Sheep’s milk cheese from Portugal; creamy when finocchiona Anise-flavored salami made of finely
fresh, and sharp and firm when found matured. (Iberian ground pork and pork fat seasoned with fennel seeds.
Peninsula) (Italy)
fisch Fish. (Germany)
f fish and chips Battered and fried fish (usually cod or
other lean whitefish) and fried potatoes. (England)
fabada asturiana Stew of cabbage, potatoes, beans, fiskefarse Fish forcemeat, often shaped like a meatball
ham, and chorizo from the Asturias region of northern and poached. (Norway)
Spain. (Iberian Peninsula) fiskepudding Similar to fish forcemeat, but it might be a
little softer and formed in a casserole. (Norway)
fagiano Pheasant. (Italy)
fagioli Beans. (Italy)
falafel Seasoned fava bean or chickpea purée that is

deep fried; common in Arab-influenced Middle Eastern
countries. (Arabic-speaking countries/Israel)

GLOSSARY 497

fiskesuppe Fish soup; many varieties are common in frijoles Beans. (Iberian Peninsula/Mexico/South
Norway, including several that are similar to chowders. America)
(Norway)
frijoles borrachos “Drunken” beans; beans are cooked
flan (Argentina) Custard. with mescal or tequila as well as common ingredients,
(Brazil) Custard with caramel on the bottom. such as pork and onions. (Mexico)

fleisch Meat. (Germany) frijoles negro Black beans. (Mexico)
flomaria Pasta type that is either thin like a string or fríjol negro Black bean. (South America)
fritto Fried. (Italy)
slightly flattened like linguini. (Greece) frituras de pescados Fried fish popular in southern
flor de calabaza Squash blossoms. (Mexico)
flor de jamaica Hibiscus flower. (Mexico) Spain, particularly Andalusia. (Iberian Peninsula)
focaccia Yeast-leavened bread made in Liguria; flattened fruit de mer “Fruits of the sea”; seafood. (France)
Fry Up Name of traditional breakfast throughout much
like a pizza (but usually square) and topped with olive
oil, salt, and sometimes onions or olives. (Italy) of the UK; this would typically consist of eggs and
fogas Fish found only in Lake Balaton in Hungary, and a bacon, which may be accompanied by many other
relative of the salmon; these have white flesh and are items, such as sausages, ham, blood sausage, bubble
very flavorful. (Hungary) and squeak, tomatoes, fry bread, and mushrooms.
fogolar Open hearth. (Italy) (England)
foie gras (de canard, de oie) Fattened liver (of duck, of fugu Blowfish. (Japan)
goose). (France) fuka-hire Shark’s fin soup. (Japan)
fondue Melted; term is used to describe melted cheese fukusa-zushi Thin egg omelet-wrapped sushi. (Japan)
used for dipping other ingredients. (France) funghi Mushrooms. (Italy)
fonduta Melted cheese dip. (Italy) fusilli Corkscrew-shaped pastas that are meant to hold
fontina Rich cow’s milk cheese from the Val D’Aosta meat-based sauces inside the curls of the pasta. (Italy)
region, with excellent melting qualities and flavor. futo maki Thick-rolled sushi. (Japan)
(Italy)
foo-foo Traditionally made with mashed yams or g
cassava, this is also made with plantains in the
Caribbean; this dish comes from sub-Saharan West ga Chicken. (Vietnam)
Africa, where the technique of cooking starchy foods gaeng kiew wahn Green curry paste; this paste is made
until tender and then pounding them into a glutinous
mixture has long been part of the culinary tradition. from unripe chiles, which provide much of the green
(Caribbean) color, and may also include herbs as part of the blend.
fool Mixture of sweetened fruit and cream. (Ireland) This curry is often used with poultry dishes. (Thailand)
fool akhdar Fresh fava beans. (Arabic-speaking gaeng leuang Yellow curry paste; this paste contains
countries) turmeric, which gives it a rich yellow color. It is usually
fool misri Small, dried brown fava beans. (Arabic- used with poultry. (Thailand)
speaking countries) gaeng mussaman Mussaman curry paste; influenced
fool mudammas Mashed and spiced fava beans. by India, this paste contains dried coriander and
(Arabic-speaking countries) cumin as part of the blend and typically adds
forelle Trout. (Germany) lemongrass and garlic or shallots, as well as some
fradinho Black-eyed peas. (South America) chiles. (Thailand)
Frankfurter grüne sosse Green sauce in the style of gaeng panang Panang curry paste; roasted and ground
Frankfurter; this sauce is made by crushing fresh herbs peanuts are added to this paste. (Thailand)
and mixing them with mayonnaise and sour cream to gaeng peht Red curry paste; this paste uses either dried
yield a highly flavored sauce that is served with potatoes or fresh red, ripe chiles along with galangal and
or other bland foods. (Germany) lemongrass. It is used in a variety of coconut milk–
freir Fried. (South America) based dishes. (Thailand)
fresa Strawberry. (Iberian Peninsula/Mexico/South gaeng som Orange curry paste; this has a higher
America) proportion of shrimp and is typically used in seafood
fresh pastas Fresh pastas are made with egg as well as dishes. (Thailand)
wheat and water. These yield a more delicate product, galangal Rhizome related to ginger, with similar uses
as they do not have the strength that dried, eggless and aroma, but with a slightly stronger flavor and
pastas have. Fresh pastas can also be flavored and will lighter-colored skin; can be found in the produce section
deliver flavor better than would a dried pasta made of Asian specialty stores. (Southeast Asia)
without egg (dried, eggless pastas are often colored and galantine Boned, stuffed, or rolled poultry (typically)
said to be flavored, but the most notable part is the cooked and then chilled and served cold with aspic
color). (Italy) glaze. (France)
frico Cheese fritter. (Italy) galette Round, thin cake or savory pancake. (France)
fríjol de manteca Lima bean. (South America) galettes au jambon, au fromage et a l’oeuf Buckwheat
pancake filled with ham, eggs, and cheese. (France)
ga lum phee Cabbage. (Thailand)

498 GLOSSARY

gambas Shrimp. (Iberian Peninsula) gia Bean sprout. (Vietnam)
gan bian Deep frying. (China) ginger Rhizome commonly found in supermarkets; it
gan bian si ji dou Spicy stir-fried green beans. (China)
gan hai jiao Dried chiles. (China) has an aromatic quality and a fibrous interior. Ginger
gao Rice. (Vietnam) can be used as a substitute for galangal; it has a slightly
gape Shrimp paste. (Thailand) different flavor but works well when galangal is
garam masala (Indian subcontinent) Common spice unavailable. (Southeast Asia)
gnocchi Small dumplings made from a variety of
blend of northern India that contains coriander, cumin, different ingredients including potatoes (gnocchi di
black pepper, cardamom, cloves, cinnamon, nutmeg, patate), corn (gnocchi di polenta), and wheat (gnocchi
bay leaves, and often a small amount of chili and fennel di semolina). (Italy)
seeds. go Fried cake. (China)
goh Dumpling, also spelled gao or gow. (China)
(Sweden) “Warm” spice blend of India common in goi cuon Rice wrap with shrimp. (Vietnam)
Scandinavian cooking. goi ga Chicken and cabbage salad. (Vietnam)
garbanzo beans Another name for chickpeas. (Greece/ golabki Stuffed cabbage rolls filled with various items,
Iberian Peninsula) ranging from grains and mushrooms to seasoned meat
garde manger Pantry supervisor in the brigade system. mixtures and sauerkraut, and typically served with sour
(France) cream. (Poland)
gari Vinegared ginger. (Japan) goma Sesame seed. (Japan)
garo Walnut and garlic sauce with coriander; from the gong bao Called kung pao in the United States, this is
Georgia region. (Russia) typically made with chicken that is stir fried with chiles,
Garrotxa Goat’s milk cheese from the Catalunya vegetables, and peanuts. (China)
area with blue mold grown on the exterior, Gorgonzola Famous blue-veined cow’s milk cheese from
resulting in semisoft, tangy ripened cheese. (Iberian the outskirts of Milan. This is a rich cheese with piquant
Peninsula) flavor due to the growth of mold that forms naturally
gås Goose. (Scandinavia) within the cheese as it ages in caves. (Italy)
gauchos Name of the cowboys who work cattle on the gosht Lamb or goat (sometimes used as the word meat
ranches of South America’s Pampas region. (South would be used in the United States). (Indian
America) subcontinent)
gayka Beef (only common in non-Hindu areas such as goulash (Italy) Spiced stew of Hungarian origin
Pakistan). (Indian subcontinent) common in northeastern Italy as a result of Austrian
gazpacho Cold spiced tomato soup; often includes influence in the area.
cucumbers, bell peppers, and tomato pieces. (Iberian
Peninsula) (Israel) Spiced stew of Eastern European heritage,
gazpacho blanco White gazpacho made from ground common among Israeli populations whose families once
almonds, garlic, and grapes, and also served cold. This lived in this region.
was the original gazpacho prior to the arrival of the gournay Soft, rich cow’s milk cheese from Normandy
tomato and chiles from the Americas. (Iberian region used to make Boursin cheese when blended with
Peninsula) various herbs and spices. (France)
gaufres Waffles. (France) goya Bitter melon. (Japan)
gebäck Chef. (Germany) grana Term for hard, aged cheeses with granular
gedra The bottom part of a couscousier, where the textures, such as Parmesan. Also the name of some of
stew cooks while the couscous steams above. (North the lesser-known cheeses made in the same style as
Africa) Parmesan, such as grana padano from the Po Valley
gedra dil trid Dome-shaped earthenware piece used to regions of northern Italy. (Italy)
stretch the dough to make the pastry for bisteeya; also granita Slushy sweetened and flavored ice. (Italy)
called trid. (North Africa) grano Wheat. (Italy)
gedünstetes kraut Braised cabbage. (Poland) granoturco Corn. (Italy)
gefilte fish Poached fish forcemeat or dumpling grappa Distilled grape pomace made from the remnants
common to the cooking of Ashkenazi Jews. (Israel) of grapes after they have been processed for wine.
gehun Wheat. (Indian subcontinent) (Italy)
gelato Frozen sweetened and often flavored milk; similar grassini Thin breadsticks, which originated in Turin,
to ice cream but traditionally lighter and with less air served as a snack all over Italy. (Italy)
incorporated during the freezing process. (Italy) grasso Fat; general term for fat and oils. (Italy)
geräuchert Smoked. (Germany) gratin Browned crust formed on top of foods from
geschmort Braised; also called braten. (Germany) intense heat from above or a very hot oven. (France)
gesotten Simmered. (Germany) graviera Hard cheese made from cow’s milk, similar in
ghee Clarified and caramelized butter, made by caramel- texture and flavor to Swiss cheese. (Greece)
izing the milk solids during the clarification process. gravlax Salmon fillet cured in a salt/sugar/dill mixture.
(Indian subcontinent) The name gravlax (“grave salmon”) comes from the

GLOSSARY 499

ancient method of preparing this, in which the salmon haku miso Sweet white miso made with a high propor-
would be buried and allowed to ferment. (Sweden) tion of rice malt. (Japan)
gravlaxsås Sauce to accompany gravlax, typically made
with mustard and dill. (Sweden) halal Foods that are permitted to be eaten according to
grelos Turnip greens. (Iberian Peninsula) the laws of Islam. (Arabic-speaking countries)
gremolata Mixture of lemon zest, garlic, and parsley
used to season foods. (Italy) halászlé Fish stew spiced with sweet and spicy paprikas.
griby Mushroom. (Russia) (Hungary)
griddle Flat cast-iron cooking surface used to make the
many examples of quick drop breads and seared foods halkidika Brine-cured, large green olive. (Greece)
found in the cuisines of the British Isles. (British Isles) hallaca (Venezuela) Meat, vegetables, and olive stuffing
grillos Grasshoppers. (Mexico)
gros Bourgogne Large snails from the Burgundy region. in corn dough; steamed in plantain leaves.
(France) (Caribbean) Caribbean version (also found in
gross pieces Name given to elaborate decorations used in
classical French banquet or court cuisine; rarely created South America) of tamales, in which the corn dough is
today. (France) filled with beef or pork seasoned with olives and capers
grouper Type of fish that includes the sea bass that are and wrapped in banana or plaintain leaves before being
found in shallow waters and feed on crustaceans and boiled or steamed.
other fish. These types of fish generally have mild, flaky
flesh that is highly regarded. (Caribbean) (Colombia) Steamed cornmeal dough with various
guacamole Sauce traditionally made from crushed fillings; also called bolos or tamales.
avocados, tomatoes, and chiles; today it often includes haloumi Firm sheep’s or goat’s milk cheese with a very
lime and cilantro as well. (Mexico) high protein content, which allows it to hold its shape
guérande Prized sea salt from Brittany’s coast. (France) when heated and enables it to be grilled. (Greece)
ga˘lus¸ca˘ Dumpling. (Romania) halva Middle Eastern sweet bar made by cooking sesame
guiveciu de ciuperci Braised mushrooms in sour cream seeds with honey and dried fruits or nuts (introduced by
sauce. (Romania) the Ottomans), (Balkans)
gulyas Goulash, stews, and soups of meats and halvas Sweet, dense cakes seasoned with various
vegetables cooked in heavily spiced broth (typically ingredients and eaten as a snack or dessert. These are
spiced with paprika). (Hungary) made from cooking thickened, sweetened mixtures and
gumbo Name of an African-inspired stew that contains then pouring them to let them set before cutting into
okra and other vegetables and meats in spicy broth. smaller pieces; called halawah or halawa in some parts
(Caribbean) of the Middle East. (Arabic-speaking countries)
gung Ginger root. (Vietnam) halwas Sweets made from various fruits or vegetables,
gunkan–maki “Warship roll” (named because of its sugar, milk or cream, ghee, and often spices; very
shape); rolled sushi topped with ingredients that are common snacks or offerings on the Indian subconti-
difficult to put inside a roll (such as urchin). (Japan) nent. Halwas are often made from semolina wheat.
(Indian subcontinent)
gur_ Jag_gary; unrefined sugar. (Indian subcontinent) hamaguri Clam. (Japan)
hangiri Shallow wooden bowl made out of cypress and
gyuniku Beef. (Japan) used to mix the cooked short-grain rice and vinegar
solution to make sushi rice. (Japan)
h haram Foods that are prohibited according to the laws
of Islam. (Arabic-speaking countries)
haba (Arabic-speaking countries) Large, dried split fava hari mirch Red chiles. (Indian subcontinent)
bean. harina de trigo Wheat flour. (Iberian Peninsula/
(Iberian Peninsula) Fava bean. Mexico)
harira Thick soup made from lentils and chickpeas that
habanero Smaller, squat, very hot chiles from southern is traditionally part of the month-long fasting tradition
Mexico in the Yucatán region. These chilies are typically of the Muslim Ramadan. (North Africa)
orange when ripe, although some variants may be harissa Spice paste from Tunisia made from ground
closer to red in color; they are most often used in salsa chiles, garlic, and spices; used extensively in North
and sauces. (Mexico) Africa as a seasoning. (North Africa)
(South America) Thought to have originated in the harsha Flatbread from Morocco. (North Africa)
Amazon basin, this is one of the hottest chiles available. hasen Hare. (Germany)
Habaneros are bell shaped and orange to red in color,
and they have a thin skin. hashw_a Lamb and rice. (Arabic-speaking countries)

hackepeter Chopped raw pork, highly seasoned and hatcho miso Miso made with only soybeans; a rich
served on a roll. (Germany) source of protein. (Japan)

haggis Traditional boiled meat “pudding” made from haute cuisine High cuisine or grand cuisine that
filling the stomach lining of a sheep with seasoned and developed in the French hotels and is now referred to as
ground offal and suet bound with oatmeal. (Scotland) classical French cuisine. (France)

Havarti Semisoft cow’s milk cheese with a buttery-sweet
taste; may or may not be flavored with ingredients such
as dill or caraway seeds. (Denmark)

500 GLOSSARY

havre Oats. (Scandinavia) humintas Ground fresh corn steamed in corn leaves.
hearth Low fireplace found in homes throughout the (Bolivia)

British Isles, used for heating the home and for cooking. humitas en chala Steamed cornmeal dough or ground
(British Isles) fresh corn with various fillings wrapped in a corn husk
helado Ice cream; technique introduced by the Spanish. (see tamales); also the name for ground and spiced fresh
(South America) corn. (Argentina)
hering Herring. (Germany)
heringsstippe Herring and apple salad. (Germany) hummus (Israel) Chickpea purée seasoned with tahini,
herrgårdskorv Rich smoked pork sausage. (Sweden) lemon juice, and garlic.
higos Figs. (Iberian Peninsula) (Balkans) Chickpea purée seasoned with lemon,
hiijaa Goat. (Japan) olive oil, garlic, and often tahini (sesame seed purée).
hijiki Black, bland seaweed often cooked with vegeta-
bles or tofu for its high vitamin and mineral content. hummus bi tahini Cooked and puréed chickpeas
(Japan) seasoned with olive oil, garlic, lemon juice, and tahini.
hilopittes Egg noodles, either long and thin or square. (Greece)
(Greece)
Himmel und Erde “Heaven and Earth”; dish of mashed hushållsost Semihard cow’s milk cheese with good
potatoes and cooked apples topped with panfried blood melting qualities and a mild, somewhat sour taste.
sausage and sautéed onion rings. (Germany) (Sweden)
hing Asefoetida. (Indian subcontinent)
hitsuji Lamb. (Japan) i
hjell Special drying racks common in western Norway to
make the air-dried cod called stockfisk or tørrfisk. iablaka Apple. (Russia)
(Norway) Ibores Hard cheese with paprika rubbed on the exterior;
hjortron Cloudberry. (Sweden)
hoja santa Yerba santa leaf; commonly used in southern from the Extremadura region of south central Spain.
Mexican cuisine. (Mexico) (Iberian Peninsula)
homard Lobster. (France) ichigo daifuku Mochi balls stuffed with sweet azuki
hong shao Cooking method known as “red” cooking bean paste and strawberries. (Japan)
that relies on soy sauce, rice wine, sugar, and aromatics, ichigoni Abalone and sea urchin soup. (Japan)
which are used to slowly simmer or braise the desired ichmyen Barley. (Russia)
meat, poultry, or fish. This method is common to the Idiazábal Sheep’s milk cheese from the Basque region of
Shanghai region. (China) Spain that can be found smoked or unsmoked; this is a
hong shao gai Red cooked chicken. (China) high-fat cheese with a rich texture and slightly acidic
hong shao rou Red cooked pork belly. (China) taste. (Iberian Peninsula)
hong shao yu Red cooked fish. (China) idlis Steamed rice bread. (Indian subcontinent)
hong you Chili oil. (China) iguana Type of lizard. (Mexico)
honig Honey. (Germany) ika Squid. (Japan)
horchata Drink made from ground dried tiger nuts
mixed with lemon and sugar and then filtered. (Iberian ika m_eshi Rice with squid. (Japan)
Peninsula)
hormiga culona Fried ants; unique to Santander. ika somen Squid with wheat flour noodle. (Japan)
(Colombia) ikra Caviar. (Russia)
horta Wild greens. (Greece) imam bayaldi Eggplant stuffed with tomato. (Turkey)
hoso maki Thin-rolled sushi. (Japan) imli Tamarind. (Indian subcontinent)
hotategai Scallop Inca Great empire of South America that was centered in
hourmades Dried, wrinkled black olives from the
Aegean Islands off of the coast of Turkey. (Greece) the Andes and had developed very complex agricultural
hout Fish (phonetically also spelled hut). (North Africa) systems before the arrival of the Spanish. (South
hua khar Galangal. (Laos) America)
huachinango Snapper. (South America) incapriata Vegetable dish of puréed dried fava beans
huachinango a la Veracruzana Red snapper cooked in and boiled chicory, served together with olive oil.
the style of Veracruz; heavily influenced by Spanish (Italy)
culinary techniques and flavors—in this case, olives, inhame Yam. (South America)
capers, and olive oil. (Mexico) inlagd sill Pickled herring. (Sweden)
huiles de cepes Oil infused with cepes (wild mushrooms). innereien Innards/offal from animals. (Germany)
(France) insalata Salad. (Italy)
huitre Oyster. (France) insalata di arance Orange salad. (Italy)
huldi Turmeric. (Indian subcontinent) insalata di mare Seafood salad. (Italy)
Irish Fry Traditional breakfast; this would usually
consist of bacon, sausage, black pudding, eggs, and
potato cakes or farls. (Ireland)
Irish stew Stew made traditionally by layering lamb or
mutton with vegetables (now often with potatoes) and
then covered with water and cooked over a fire in a
bastible for a couple hours, or until everything is very
tender. (Ireland)

GLOSSARY 501

_ kaeng jeuud kalampi Pork and cabbage soup with egg.
ishikari-nabe Specialty of the Hokkaido region; salmon (Laos)

cooked with potatoes, tofu, miso, and vegetables. (Japan) kaeng kai sai hed Chicken soup with mushrooms.
Islam Religion that developed in the Middle East and (Southeast Asia)

spread to other areas, including North Africa. The kaeng som pa Fish soup with lemongrass, lime juice,
religion has a number of dietary restrictions, including fish sauce, and cilantro. (Laos)
the avoidance of pork, shellfish, and fish without scales.
(North Africa) kaffir lime Type of citrus found in Southeast Asia, the
leaves of which are often used in cooking. The leaves are
j very aromatic and contribute their distinct aroma to
many dishes; these can be found in the produce section
jaga-imo Potato. (Japan) of Asian specialty stores. (Southeast Asia)
jalapeño The most common and well known of the
kaiseki Formal coursed meal derived from the foods
Mexican chiles; these are about 3 inches long (some- served as a part of the tea ceremony. This style of dining
times bigger) and are used in making salsas, are pickled and menu creation is highly focused on the seasonality
and used as a condiment, and are smoked and dried to of the foods as well as their presentation. (Japan)
make the prized chipotle. (Mexico)
jambon Smoked ham. (France) kai yad sai Braised chicken stuffed with chiles, shallots,
jambon de Bayonne Prized hams of Basque area in garlic, and cilantro. (Laos)
southwest region. (France)
jamikand Yam. (Indian subcontinent) kaju Cashew. (Indian subcontinent)
jamón de toro Cured beef from the Levante region of kake-udon Hot udon noodles served in hot broth;
Spain (Iberian Peninsula)
jamón ibérico Dry cured ham made from the indigenous common in Shikoku. (Japan)
Iberian black pig, which have the ability to deposit more kaki Oyster. (Japan)
marbling than non-Iberian pigs. (Iberian Peninsula) kaki-soba Soba noodles served in a broth with
jamón ibérico de bellota Dry cured ham made from the
indigenous Iberian black pigs that increase in weight by garnishes. (Japan)
50% after they begin to feed on acorns. These pigs have kål Cabbage. (Scandinavia)
the highest fat content and make the most prized hams. kalamata Brine-cured, elongated black olive. (Greece)
(Iberian Peninsula) kalb Veal. (Germany)
jamón serrano Dry cured ham of non-Iberian pigs; kalbsrolle Stuffed rolled veal breast. (Germany)
these make up about 90% of the cured hams in Spain. kalee ped Curried duck with potatoes. (Laos)
(Iberian Peninsula) kamel Lotus root. (Indian subcontinent)
Janssons frestelse Jansson’s temptation; a dish of kanach Sheep’s cheese ripened with mold from Arme-
herring, potatoes, and onions that are cooked with
cream and butter and commonly served either as part nia, similar in method and characteristics to Roquefort.
of a smorgasbord or as a late-night snack. (Sweden) (Armenia)
jappa-jiru Cod soup with daikon and miso; from the kani Crab. (Japan)
northern portion of the main island. (Japan) kani meshi Rice with crab. (Japan)
jeera Cumin seeds. (Indian subcontinent) kanten Fern-like seaweed used to make agar-agar, which
jengibre Ginger. (Mexico) is used as a thickening agent similar to the way gelatin
jerk Term that describes the cooking technique common is used in Western cultures. (Japan)
in Jamaica, in which foods are marinated or dry rubbed kao Roasting. (China)
in a spicy mixture and then cooked over a green wood káposzta Cabbage or sauerkraut. (Hungary)
fire. (Caribbean) karakkan Millet. (Indian subcontinent)
jiaozi Dumplings. (China) karela Bitter gourd. (Indian subcontinent)
jimami dofu Tofu made from ground peanuts gelled kari Tamil name for “sauce”; probably the source of the
with potato starch. (Japan) term curry. This term is used to describe a spice sauce in
jingisukan Dish named after Genghis Khan, the which meat or vegetables are cooked (or the generic yellow
Mongolian leader; made from cooked mutton or lamb spice powder found in stores). (Indian subcontinent)
with vegetables and seasonings. (Japan) karjalanpaisti Karelian stew. (Finland)
jitomate Tomato; also called tomate rojo, tomatl, and kartoffelklösse Name for potato dumpling in northern
xitomatl. (South America) Germany. (Germany)
jota Bean and barley stew. (Italy) kartoffelknödel Name for potato dumpling in southern
jujube Small, apple-like fruit from Asia. (Caribbean) Germany. (Germany)
kartoffelpfannkuchen Potato pancake; also called
k kartoffelpuffer. (Germany)
kartoffelpuffer Potato dumpling. (Germany)
kachoris Deep-fried breads with various fillings. (Indian kartoffels Potatoes. (Germany)
subcontinent) kartoffelsalat Potato salad. (Germany)
kartoffelsalat mit speck Potato salad with bacon.
(Germany)
kasha Cooked grains, often simply boiled and served
with butter. (Russia)

502 GLOSSARY

kashrut Jewish dietary laws or edicts that govern knaap pa Fish with lemongrass, chiles, shallots, and fish
acceptable foods, unacceptable foods, or combinations of sauce, baked wrapped in banana skins or leaves.
foods to be followed by those of the Jewish faith. (Israel) (Southeast Asia)

kasseri Semi-hard sheep’s milk cheese. (Greece) kneten To knead. (Germany)
kasza Groats made from various grains. (Poland) knish Thin pancake filled with savory foods (typically
katsuo no tataki Bonito braised over hot coals. (Japan)
kazi Dried horsemeat sausage. (Russia) fish or cheese), from Russian influence. (Israel)
kebabs Skewered and grilled meats; versions range from knödel Dumpling. (Germany)
kofte Ground and seasoned meat shaped into a ball;
simple marinated lamb pieces to kofte or other seasoned
ground meats. (Turkey) these may be added to stews or soups, or skewered and
kefalograviera Hard grating cheese, typically made grilled to make a kebab. (Turkey)
from the milk of goats, sheep, or a combination of the kolbasa Cured and often smoked pork sausage (similar
two. (Greece) to Polish kielbasa). (Russia)
kefalotyri Salty, tangy hard cheese made from sheep’s koldamer Cow’s milk cheese with small holes and
or goat’s milk. (Greece) excellent melting qualities. (Poland)
kefta Spiced and ground lamb. (North Africa) kombu Dried seaweed, similar to kelp, which is used to
keftedes Seasoned lamb meatballs. (Greece) make stock called dashi. (Japan)
kelapa Coconut. (Malaysia) kome Uncooked rice. (Japan)
ketupat Rice wrapped in palm leaves and steamed or kome miso Paste made from salted, fermented rice and
boiled to yield a dense rice dumpling. (Malaysia) soybeans that is aged to develop its characteristic flavor.
kha Galangal. (Thailand) (Japan)
khalvas Middle Eastern–inspired sweets traditionally komugi Wheat. (Japan)
made from sesame paste (called halvas in the Middle konbu Giant kelp used to make dashi and also in other
East). (Russia) preparations; usually used dried but is sometimes
khanom jiin Rice noodle made from forcing dough shaved fresh. (Japan)
through a sieve. (Thailand) konditori Bakeries. (Denmark)
khao Rice. (Thailand) korn Barley. (Scandinavia)
khao hom ma-ree Jasmine rice. (Thailand) korv Swedish sausage; made with potatoes and ground
khao kate Basmati rice. (Thailand) meats. (Sweden)
khao khoua Roasted rice powder. (Laos) kosher Designation given to foods that have been
khao niao Sticky rice. (Laos) deemed “fit for use” according to the laws or edicts of
kharouf Lamb. (Arabic-speaking countries) kashruth. (Israel)
khing Ginger. (Thailand) koteleti po Kievski Chicken Kiev; a classic preparation
khlii Sundried and spiced strips of meat. (North Africa) of chicken that is stuffed with a seasoned butter and
kibbeh Pounded lamb and burghul, seasoned with then breaded before being panfried. (Russia)
spices, olive oil, and often onions; served raw or used to kotlety Ground meat patty. (Russia)
make a number of cooked dishes from the raw form, kotlety pozharsky Breaded chicken cutlets. (Russia)
including fried balls stuffed with various ingredients. kotmis garo Grilled chicken with walnut/garlic sauce;
(Arabic-speaking countries) from Georgia. (Russia)
kicap Soy sauce. (Malaysia) köttbullar Swedish meatballs. (Sweden)
kicap manis Thick, sweet soy sauce. (Malaysia) koumiss Fermented mare’s milk common in the
kichiri Dish of lentils and rice. (Indian subcontinent) northern Asian portion of Russia. (Russia)
kielbasa Polish sausage. (Poland) koya Reduced milk used to make many of the sweet
kig ha farz Breton stew made with beef, salt pork, preparations in India. (Indian subcontinent)
potatoes, onions, garlic, and leeks, stewed with a sack of kräftor Crayfish. (Sweden)
buckwheat porridge and eaten together when finished. kraut Cabbage. (Germany)
(France) kritharakia Greek pasta shaped like a rice grain that
kinza Coriander or cilantro. (Russia) traditionally were made from barley but now are often
kippers Smoked herring. (Scotland) made from wheat; commonly called orzo in the United
kirch Cherry brandy. (France) States. (Greece)
kizil Tart cherry found in the Caucus area of Russia. krumkake Delicate cone-shaped cookie. (Norway/
(Russia) Denmark)
klippfisk Salted and air-dried cod (unlike stockfisk, kuai zi Long chopsticks used for cooking. (China)
which is just air dried). (Norway) kuaytiaw Flat rice noodle. (Thailand)
klöss Dumpling (more common name in northern kuchen Cake. (Germany)
Germany). (Germany) kulcha Wheat bread common in Hyderabad. (Indian
knaap kuung Shrimp, lemongrass, shallots, chiles, and subcontinent)
green onions, chopped and wrapped in banana leaves kulfi Indian ice cream (pistachio, mango, and vanilla
and then cooked over a grill. (Southeast Asia) are traditional flavors). (Indian subcontinent)
kulich Traditional Russian Easter bread. (Russia)

GLOSSARY 503

kurdiuk Fat-tailed sheep of central Asia, prized for the lenticcha Lentils. (Italy)
cooking fat yielded from their tails. (Russia) lentilles vertes du Puy Prized green lentils from the

kushiage Skewered, breaded, and fried foods. (Japan) south central region. (France)
kvashinaya kapusta Fermented cabbage (sauerkraut). lesco Either a sauce or a salad made from slowly stewed

(Russia) onions, green peppers, and tomatoes (and often spiced
kwaytiow Rice noodle. (Thailand) with paprika). (Hungary)
lesser ginger The name often listed on packages of fresh
l turmeric. (Southeast Asia)
l’hamd mrakad Preserved lemons made by packing salt
laap Salad made from pounded meat or fish seasoned into cut whole lemons and aging them in storage
with mint, lime juice, fish sauce, and chiles and topped containers to yield a softened, salty, and unique lemon
with toasted rice powder. (Laos) preserve that is used as a seasoning for mirqaz. (North
Africa)
laddos Sweets made from chickpea flour and sugar, and lima Lime. (South America)
coated with sesame seeds. (Indian subcontinent) lima agria Bitter lime used in the Yucatán. (Mexico)
limone Lemon. (Italy)
ladotiri Hard cheese matured in oil. (Greece) limónes Lemons. (Iberian Peninsula/Mexico/South
lal mirch Green chiles. (Indian subcontinent) America)
lampreia Lamprey. (Iberian Peninsula) (à la) limousine In the style of Limousin; typically
langosta Spiny lobster caught in the waters of the denotes that a dish is served with braised red cabbage
and chestnuts. (France)
Mediterranean. (Iberian Peninsula) limu omani Dried limes (also called loumi). (Persia/Iran)
laos Name for galangal in Indonesia and Malaysia. lingon Lingonberry. (Sweden)
lingua Tongue (from veal or pork). (Italy)
(Southeast Asia) linguiça Pork sausage from Portugal, similar to the
lao zao Fermented glutinous rice wine. (China) chouriço but smaller. (Iberian Peninsula)
lapsha Noodles. (Russia) linguine Medium-thickness ribbon pasta meant to be
laranga Orange. (South America) used with butter or olive oil sauces or with pesto sauce.
laranja Orange. (Iberian Peninsula) (Italy)
lard Pork fat. (Mexico) linsensuppe Lentil soup. (Germany)
lardons Bacon. (France) liptauer A blended cheese made from a mixture of
lasagna This well-known variety is made in both fresh sheep’s and cow’s milk, with a distinct flavor that
combines very well with the spiciness of Hungarian
and dried forms and is one of the largest sheet pastas food. (Hungary)
and ribbon pastas made. Lasagna typically is layered livarot Strong, ripened cow’s milk cheese from
with sauces and other ingredients to make the familiar Normandy. (France)
baked casserole recipes that are common in the United llapingachos Potato and cheese pancake; often served
States as well as Italy. (Italy) with small bits of meat. (Ecuador)
latkes Thin potato pancakes, popular during the holiday locro (Argentina) Stewed corn, white beans, beef,
of Chanukah. (Israel) sausage, and squash.
lavash Thin, yeast-leavened bread cooked on the inside
wall of a clay or earthenware oven and traditionally (Ecuador/Peru) Soup with potatoes, corn, and
used to scoop food when eating. (Persia/Iran) avocado.
laverbread A dish made of cooked laver, a type of lök Onion. (Scandinavia)
seaweed, which is rolled in oats and panfried. (Wales) lombo di maiale ripieno Roasted pork loin stuffed with
La Varenne, François Pierre Author of the book Le salumi. (Italy)
Cuisinier François that has been identified as one of the lomo a lo pobre Fried beef with eggs, onions, and french
turning points in the development of French cuisine. fries. (Chile)
(France) lomo saltado Fried chopped steak with onions, toma-
lax Salmon. (Sweden) toes, potatoes, and rice. (Peru)
lax med potatis Salmon and potato salad. (Sweden) longaniza sausage Cured pork sausage flavored with
leberknödel Liver dumplings. (Habsburg Empire) chiles and spices such as cinnamon, anise seed, and
lebkuchen Gingerbread. (Germany) garlic; often contains some beef as well and has a
leche Milk. (Iberian Peninsula/Mexico) semisoft texture. This sausage—which primarily exists
lechón Roasted suckling pig. (Ecuador) on the Spanish-influenced islands of the Caribbean—
lechona Baked pig stuffed with meat, rice, and peas. may be found fresh, in which case it needs to be cooked.
(Colombia) (Caribbean)
lechuga Lettuce. (Mexico) look Onion. (Russia)
lefse Potato and flour flatbread commonly often used to louquenkas Garlic-flavored sausage from the southwest
wrap other ingredients to eat. (Norway) region. (France)
légumier Cook responsible for cooking the vegetables in
the brigade system. (France)
lengua Tongue, usually beef or veal. (Iberian Peninsula)
lenguado Sole or flounder. (South America)
lentejas Lentils. (Iberian Peninsula/South America)

504 GLOSSARY

louza Cured pork loin made by salting and washing the heavily as some lower grades. Beluga, osetra, and
loins followed by a spice rub and air drying; some types sevruga all can be found in this form. (Russia)
are also soaked in wine and given a spice rub before mamão Papaya. (South America)
being smoked over burning grape vines. (Greece) ma˘ma˘liga˘ Polenta. (Romania)
Manchego Hard sheep’s milk cheese that is probably the
lutefisk Air-dried cod treated with lye and rehydrated to best known of the Spanish cheeses. (Iberian Peninsula)
form a sort of fish paste; this has long been a part of the mandioca Cassava (Portuguese term). (South America)
Scandinavian diet. (Norway) mandorla Almond. (Italy)
manioc Cassava; type of tuber common in the tropical
m area of South America. (South America)
manouri Mild, soft sheep’s milk cheese. (Greece)
macaroon Meringue flavored with almond. (France) manteca Pork fat, lard. (South America)
maccheroni alla chittara Fresh ribbon pasta made by manti (Turkey) Oval-shaped pasta with an open pouch,
filled with various stuffing (usually ground lamb) and
pressing a sheet of pasta through a metal stringed tool poached in broth.
(called a chittara) that resembles the stringed section
of a guitar and slices the sheet into strips of width (Russia) Filled steamed dumpling, or a dumpling
determined by the amount of space between the metal baked in a tomato broth, typically filled with spiced
strings. (Italy) ground lamb mixture; from Central Asia.
macha Razor clam. (South America) mantou Steamed bun. (China)
mâche Corn lettuce or lamb’s lettuce. (France) manzana Apple. (South America)
madeleine Scalloped, shell-shaped cake with lemon manzo Young ox. (Italy)
flavor. (France) maonias Brine-cured black olive. (Greece)
magani River crab. (Japan) maranon Cashew. (South America)
Maghreb French name for the region of North Africa marc Type of distillate made from the fermentation of
that includes Morocco, Tunisia, and Algeria. This name leftover skins or grapes from wine making. (France)
derives from the Arabic word for “west.” (North Africa) marinieren To marinate. (Germany)
magroot Kaffir lime. (Thailand) marinovannye griby Marinated mushrooms. (Russia)
maguey Agave plants; used to make the fermented mariscos Shellfish. (Mexico)
beverages tequila and mezcal as well as rope. (Mexico) mark karm Tamarind. (Laos)
mahia Fig and anise liquor traditionally taken on holy Maroons Spanish name given to African slaves who
Saturdays by Jewish followers. (North Africa) escaped to the mountains of Jamaica; these people were
Mahón Cow’s milk cheese made on the Island of believed to have developed the tradition of jerk cooking
Minorca of the coast of eastern Spain. Mahón can be in the Caribbean. (Caribbean)
found in varying stages of maturity, with the younger Marsala Fortified wine produced in Sicily. (Italy)
semicurado aged two months, the curado aged six marzapane Almond paste made from almond, sugar
months, and the brittle anejo aged a year. The longer the and eggs; called “marzipan” in the United States.
cheese is aged, the more pronounced the flavor. (Italy)
Commercial versions of Mahón are now common, with masa (Mexico) Dough made from corn that has been
much shorter aging periods and thus significantly less cooked and cleaned with slaked lime, which removes
character. (Iberian Peninsula) the tough and difficult-to-digest outer bran of the corn
maiale Pork. (Italy) kernel. This dough is used extensively in Mexican
maitake Japanese “dancing” mushroom with whitish/ cuisine to make everything from tortillas, tamales, and
grey thin caps used in soups or in broiled dishes. (Japan) enchiladas to sopes.
maíz (South America) Corn; also called chalo, choclo,
elote, jojote, and abatí. (Colombia/Ecuador) Dough made from dried corn
treated with alkali.
(Iberian Peninsula/Mexico). Corn. masala (England) Name of Indian-inspired dish of meat
maíz cau Another name for choclero. (South America) (often chicken) cooked in a spiced tomato/yogurt sauce
maíz jora Dried, sprouted, and fermented corn used to and usually served with rice.

make beverages. (South America) (Indian subcontinent) Spice mixture.
maíz morado Dried purple corn from Peru used to make mascarpone A very rich cream cheese made originally

drinks and desserts. (South America) in the Lombardy region. (Italy)
ma kham Tamarind. (Thailand) mashbooh Foods that are considered questionable, for
makheua muang Eggplant. (Thailand)
maki-mono Rolled sushi; this style usually is made with one reason or another, as to whether they are haram or
halal (for example, if lecithin is used in a product, it
nori, but other ingredients are used to encase the rice might not be known whether it derived from a pig or
and fillings. (Japan) not; thus, it may be considered mashbooh). (North
makisu Bamboo mat used to make sushi rolls. (Japan) Africa)
malloreddus Small gnocchi made from semolina and maslo Butter. (Russia)
colored and flavored with saffron. (Italy) masoor dal Red-orange lentils. (Indian subcontinent)
malossol Lightly salted; the most prized caviars are this
type, where the eggs are fresher from not being salted as

GLOSSARY 505

massepain Almond paste (marzipan). (France) mescal Distilled beverage made from the agave
masu Pink salmon. (Japan) plant; essentially very similar to tequila but not
matafans Cornmeal pancake. (France) made in the Jalisco region or following the quality
matambre Rolled, stuffed beef with hardboiled eggs and standards set by the Mexican government for tequila.
(Mexico)
vegetables; often served as a starter or on platters cold.
(Argentina) mesquite Wood of same name in the United States.
maté (or yerba maté) Strong drink made from yerba (Mexico)
maté and drunk with a bombilla (metal straw); this is a
highly caffeinated drink commonly used by the gauchos mestizo (Mexico) Term used to describe the people and
working in the pastures. (Argentina) culture that combine Native American and Spanish
Mató Goat curd cheese from the Catalonia region of heritage.
Spain; this cheese is slightly granular and usually (South America) Person of mixed ancestry—both
served with fruit as a dessert. (Iberian Peninsula) native South American and European (primarily
matsutake Very popular mushroom in Japan that is Spanish).
considered a sign of autumn; these have medium-sized
brown caps and large, meaty stems. The flavor is distinct metate Grinding stone used to turn nixtamal into masa
and also delicate and cannot be cooked too long or it dough in the traditional manner; these rocks are shaped
will be lost. These are very expensive and rare in Japan like a horse’s saddle and use a pestle-like stone to grind
and only eaten fresh. (Japan) the nixtamal to a paste. (Mexico)
mattar Green peas (often called English peas). (Indian
subcontinent) methi Fenugreek. (Indian subcontinent)
matzoh Unleavened bread eaten during Passover. (en) meurette Dish served in the style of Burgundy; that
(Israel)
maultaschen Filled pasta of the Swabian region of is, served with red wine sauce. (France)
Germany that is formed like ravioli or rolled like strudel. meze (Greece) Small snacks or bite-size portions of food,
(Germany)
ma wei Marinating. (China) typically served with alcohol.
mazamorroa Corn mush. (Paraguay) (Balkans) Appetizer foods served in style similar to
mazurkas Flat cakes topped with various ingredients.
(Poland) Spanish tapas.
mbaipy-he-é Dessert of corn, milk, and molasses. mezzaluna Small, half-moon–shaped, filled pastas that
(Paraguay)
mbaipy-so-ó Corn pudding with chunks of meat. are typically served with a cream sauce and may have a
(Paraguay) wide variety of fillings, including meats, cheeses, and
mechoui Lamb roasted whole on a spit over a fire. (North vegetables. These are made just like agnolotti, only the
Africa) circular pieces of dough are smaller and there is less
medivnik Honey walnut cake. (Russia) filling. (Italy)
meetha neem Curry leaves; unrelated to the term curry mezze A number of flavorful foods served prior to a meal
or to spice blends, these are leaves from a plant that or sometimes as a meal. This style of eating is similar to
provide a musky, slightly bitter and aromatic quality to the tapas style in Spain, in which several foods are eaten
foods. (Indian subcontinent) in small quantities. (Turkey)
meetha-toray Sponge gourd. (Indian subcontinent) m’hammer Tagine seasoned with cumin and paprika.
mejillons Mussels. (Mexico/South America) (North Africa)
mel Honey. (Iberian Peninsula) miang kham Snack common in Laos and northern
mela Apple. (Italy) Thailand in which chiles, limes, peanuts, and coconut
melanzana Eggplant. (Italy) are wrapped in a leaf and eaten with a sweet sauce.
meleg tészták Hot, sweet noodle dishes. (Hungary) (Laos and Thailand)
melocotón Peach. (Iberian Peninsula/South America) miel Honey. (France/Iberian Peninsula)
membrillo Quince (Iberian Peninsula) migas Crispy fried (in olive oil) and salted pieces of bread
men-dokoro Eating establishment that specializes in used to garnish soups and stews or finish sauces. The
noodle dishes. (Japan) migas are thought to have originated from the Aragon
menudo Tripe soup with chili sauce; often includes other region in northeastern Spain, although similar recipes
ingredients, such as hominy (nixtamalized corn). are found all over the Iberian Peninsula. (Iberian
(Mexico) Peninsula)
merguez Spiced lamb sausage from Tunisia (also milho Corn. (Iberian Peninsula)
phonetically spelled mirguez). (North Africa) minyah sapi Ghee (clarified butter). (Malaysia)
meringue Stiffly whipped egg white and sugar. (France) mirch Peppercorns. (Indian subcontinent)
merlu Hake. (France) mirin Sweet rice wine. (Japan)
merluza Hake. (Iberian Peninsula) miso Salted and fermented soybeans. (Japan)
mitzithra Semi-soft sheep’s milk cheese with crumbly
texture, made from whey. (Greece)
moath Small brown bean. (Indian subcontinent)
mocette Traditionally made from ibex meat (but no
longer made from ibex because they are threatened),
this is now made from goat or chamois meat. Mocette is
a specialty of the Aosta Valley in northern Italy, and it is

506 GLOSSARY

made by brining the meat prior to its being hung to morue Salt cod. (France)
air-dry and age. (Italy) moule Mussel. (France)
mochi Rice cake made from a particular variety of moussaka Baked dish made from layered eggplant with
short-grain rice; often sweet. (Japan)
mochi gomé Glutinous short-grain rice variety, often white sauce, meat sauce, and cheese. (Greece)
called sweet rice in the United States. (Japan) mousse Light and air-filled food made from folding in
Mochiko Brand name of rice flour made from glutinous
rice. (Japan) whipped cream and/or egg whites. (France)
mocueca Seafood sauce/stew made with coconut milk mousseline Lightened preparation from addition of
and cooked in a clay pot. (Brazil)
mojama Salt-cured tuna loins. (Iberian Peninsula) whipped heavy cream or egg whites; term commonly
mojo Sauce/marinade used in Cuban cuisine, made from used to describe forcemeats with cream that provides
garlic, onion, bitter orange juice or lime juice, and oil. the fat for the emulsion. (France)
(Caribbean) mousseline de saumon aux poireau Salmon mousse-
mole Complex dish with numerous variations; typically, line with creamed leeks. (France)
a sauce made from dried chiles, dried fruit, seeds and/or mozuku Surface seaweed with a soft texture; used in
nuts, tomatoes, and sometimes chocolate. Some soups and with vegetables. (Japan)
versions of mole include more than 100 ingredients. mozzarella Originally the name of a fresh, soft cheese
(Mexico) made from water buffalo’s milk with a mild taste and
mole negro Mole made with dark chilhuacle negro excellent melting quality. This was a common cheese of
chiles. (Mexico) southern Italy used in many familiar dishes, such as
mole poblano Mole made with poblano chiles in the pizza and caprese. This name is now used to describe not
central highlands of Mexico. (Mexico) only the original cheese but also the semisoft cow’s milk
mole rojo Mole made with red pasilla chiles. (Mexico) cheese made in a similar manner as the original that
mole verde Mole made with tomatillos. (Mexico) also has good melting properties. (Italy)
mondongo Tripe cooked in bouillon with vegetables, m’qualli Tagine seasoned with saffron and ginger.
corn, and potatoes. (Venezuela) (North Africa)
montaditos Foods placed on slices of bread or crostini. muchacho Roast loin of beef in sauce. (Venezuela)
(Iberian Peninsula) mugi miso Paste made from salted, fermented wheat,
montasio Semisoft or ripened hard cheese with small barley, soybeans, and rice. (Japan)
holes and sweet-to-piquant flavor, depending on its age. muhammara Seasoned walnut paste common in
(Italy) Lebanon. (Arabic-speaking countries)
montebianco Chestnuts cooked in milk and puréed and muikku Tiny relative of the salmon, usually cooked
seasoned with sugar, vanilla, rum, and cocoa, and then whole because its bones disintegrate during cooking.
topped with whipped cream. (Italy) (Finland)
Montsec Hard goat’s milk cheese from the Catalonia murgh Chicken. (Indian subcontinent)
region of Spain. (Iberian Peninsula) musaca Eggplant dish of Greek/Turkish influence (called
moong dal Mung beans that have been split and moussaka in Greece). (Romania)
skinned; these are yellow colored, flat, and quick to Muslim Follower of the Islamic faith. (North Africa)
cook. (Indian subcontinent)
mørbrad med svedsker og aebler Pork loin stuffed with n
prunes and apples. (Denmark)
morcilla Blood sausage. (Iberian Peninsula) naan Leavened bread cooked inside a tandoori oven; this
morille Morel. (France) bread is common in the northern region of India.
mori-soba Soba noodles served chilled with dipping (Indian subcontinent)
sauce, wasabi, and garnishes. (Japan)
moro Rice cooked with vegetables or beans in the nabemono Hot pot common throughout Japan, in which
Dominican Republic. (Caribbean) select ingredients are provided so the guest can select
Moros y Cristianos Rice and black beans cooked what (and how much) is added to his or her broth.
together; named after the Moors and Christians because
these two groups once fought for control of the Iberian (Japan) _
Peninsula. (Caribbean)
mortadella Made from very finely ground beef and/or nabemono-ryori-ya Eating establishment that
pork and pork fat, and seasoned with pepper, coriander, specializes in the nabemono hot pots common
pistachios, and wine, this meat is packed into either a throughout Japan. (Japan)
pig’s or cow’s bladder and cooked very slowly.
Mortadella typically also has pieces of lard mixed into nahm go fi Coconut milk. (Thailand)
the forcemeat and is perishable, so it is kept in a cooler. nakiri bocho Rectangular-shaped knife used to cut
(Italy)
vegetables. (Japan)
nameko Small orange mushroom with a gelatinous

texture that is found mostly canned in brine. These are
used in miso soup and as a flavoring in side dishes.
(Japan)
nam jim tua Pickled and spiced cucumber. (Thailand)
nam pa Fish sauce. (Laos)
nam pla Fish sauce. (Thailand)
naganegi Leek-like onion. (Japan)

GLOSSARY 507

nappe Term that describes the proper consistency of a ogórki kiszone Brine-pickled cucumbers. (Poland)
sauce so that it will coat the food it is intended to be oie Goose. (France)
served with yet be thin enough to flow naturally; often oignons Onions. (France)
described as the thickness required to coat and cling to olio d’oliva Olive oil. (Italy)
the back of a spoon. (France) oliva Olive. (Italy)
olive alla ascolana Olives stuffed with seasoned meat
naranjas Oranges. (Iberian Peninsula/Mexico/South
America) and cheese. (Italy)
olla Pot; these were traditionally used to cook dried
naranjas agria Bitter oranges. (Mexico)
nariyal Coconut. (Indian subcontinent) beans. (Mexico)
nashi Asian pear. (Japan) olletas Stew dishes from the Valencia region of Spain
nasi goreng Fried rice. (Malaysia)
naw mai Bamboo shoot. (Thailand) that may contain many ingredients, including meat,
nebera Winter melon. (Japan) grains, and vegetables. (Iberian Peninsula)
Neufchâtel Creamy cow’s milk cheese from Normandy olympicos Club sandwich with bacon, lettuce, and
parrilla (Argentinean-style grilled meats). (Uruguay)
region; typically heart shaped. (France) opa Opah; also called moon fish. (Mexico)
ngo gai Saw leaf (a type of herb). (Vietnam) orecchiette Pasta shaped like little ears; meant to be
niakbouri Dill. (Russia) cooked with thicker, vegetable-based sauces. (Italy)
niederrheinische leberwurst Country-style liver origano Oregano. (Italy)
orw sod kai Chicken stew with eggplant, mushrooms,
sausage from lower Rhineland region of Germany. lemongrass, galangal, chiles, and cilantro. (Southeast
(Germany) Asia)
nigiri Hand-formed sushi with various sashimi toppings. orzo Italian name for kritharakia, rice-shaped pasta
(Japan) (Greece/Italy)
nigiri-zushi Hand-formed sushi with various toppings. o-sake Rice wine or sake; not to be confused with sake
(Japan) (salmon). (Japan)
níscalo Type of wild mushroom. (Iberian Peninsula) osetra Smaller sturgeon (and smaller caviar) than the
nixtamal Dried corn that has been treated with an prized beluga. (Russia)
alkaline (usually slaked lime) to remove the tough outer oshinuki-zushi Pressed style of sushi with mackerel.
bran of the corn kernel before the corn is ground to (Japan)
make masa. (Mexico) oshi-zushi Compressed sushi; rice and other ingredients
nocciola Hazelnut. (Italy) are compressed together in a rectangular box. This style
noce Walnut. (Italy) dates back to the origin of sushi, when fish were packed
noix Walnut. (France) with rice to preserve them by fermentation of the rice.
non Flatbread. (Russia) (Japan)
nopal Cactus. (Mexico) osso bucco Braised veal shanks. (Italy)
ñoquis Gnocchi or potato dumplings served with ostiones Oysters. (Mexico)
marinara or another tomato sauce. (Argentina) ostra Oyster. (South America)
ñora Chili pepper used to make romesco sauce. (Iberian ot Chili pepper. (Vietnam)
Peninsula) ouzo Anise-flavored distilled beverage. (Greece)
nori Thin, dried seaweed sheets used to make rolled oyster sauce Sauce from Guangdong in southern China.
sushi. (Japan) (China)
nouilles Noodles. (France)
nouvelle Young; this term has been used to describe the p
emergence of a lighter cooking style that focused more
on quality ingredients and less on heavy sauces. This pa amb tomaquat Crusty country bread rubbed with
style has grown in popularity within the last century in ripe tomatoes and drizzled with extra virgin olive oil;
France and beyond. (France) called pan con tomate in Spanish, this is a Catalonian
nudeln Noodle. (Germany) specialty. (Iberian Peninsula)
nuoc cham Condiment sauce made from fish sauce, lime
juice, chiles, and garlic. (Vietnam) pabellón Shredded beef, rice, beans, and fried plantains.
nuoc mam Fish sauce. (Vietnam) (Venezuela)

o pachamanca Meat, potatoes, and vegetables all cooked
in an “oven” formed by burning the foods with very hot
obentô Boxed lunch popular throughout the country; volcanic rocks. This is a national favorite in Peru. (Peru/
these signified solidarity and support during the early part South America)
of World War II and have been popular ever since. (Japan)
padek Fermented fish and fish sauce with pieces of the
oca (Italy) Goose. fish still in it. This is commonly used to season other
(South America) Type of tuber similar to the foods, with the fermented fish pieces often pounded and
added to dishes. (Laos)
potato, with a range of colors and tastes (from sweet to
slightly sour or tangy). paella Classic rice dish with beans, saffron, vegetables,
and various meats or seafood. The classic version

508 GLOSSARY

contains chicken and snails; however, many recipes papa negra Black potato. (South America)
now use other ingredients. All versions are cooked over papas Potatoes. (Iberian Peninsula/South America)
an open flame in a paellera, uncovered, making this one papas a la huancaina Potatoes with a spicy cheese
of the more challenging dishes to prepare properly.
(Iberian Peninsula) sauce. (Peru)
paellera Large, shallow oval or round pan with handles papa seca Freeze-dried cooked potato. (South America)
on ends; used to make paella. (Iberian Peninsula) pappardelle Thick pasta ribbons, approximately
pain d’espices Ginger-spiced bread from the north.
(France) 3/4–1 inch in width, which traditionally have fluted
palacsinta Thin pancake. (Hungary) edges. Pappardelle is typically served with thick and
pålæg Sandwich toppings for the open-face sandwiches hearty sauces that this larger pasta can support.
that are common in Denmark. (Denmark) (Italy)
palomilla Thin cut of bottom round marinated in adobe papperdelle alla cacciatore Thick, fresh ribbon pasta
or mojo and cooked quickly on a hot griddle or pan. with sausage. (Italy)
(Caribbean) paprikas Chiles. Also refers to stews made with meats or
palourde Clam. (France) poultry in rich paprika-based sauce; similar to goulash
palov Rice dish that originated from the influence of the (gulyas) but thicker and cooked with sour cream to yield
Persian and Ottoman empires in parts of Russia and thick, rich stew. (Hungary)
former states in the Central Asian region. (Russia) paratha Flatbread that often includes other ingredients
palta a la jardinera Avocado stuffed with cold by having them rolled into the dough and then cooked
vegetables or salad. (Peru) on a tava (flat griddle-like pan) with ghee. (Indian
pancetta This common product is often found in the subcontinent)
United States, as it is very versatile and can be used in pareve Foods that are considered neutral under the
sauces or on its own after being rendered. Pancetta is guidelines of kashruth and thus can be eaten with
the cured belly from pork, which is then rolled to yield either dairy products or meat. These foods are consid-
something that looks quite different from bacon (bacon ered to be inherently kosher and thus fit for consump-
is also smoked, but pancetta is just cured), even though tion. (Israel)
it is made from the same cut. (Italy) Parmesan Famous sharp, dry aged cow’s milk cheese
pancetta steccata An uncommon but interesting from the Emilia-Romagna region of Italy. The large
specialty of the Aosta Valley, pancetta steccata is a type wheels go through a long maturation process
of pancetta (cured pork belly) that is sewn to itself and (18 months to 2 years) to produce this fine grana-style
pressed between two pieces of juniper wood for two cheese. This is the most well-known cheese of Italy, with
months for its dry aging. (Italy) the parmigiano-reggiano being one of the most highly
pan Cubano Cuban bread. (Caribbean) regarded. (Italy)
pandan Screwpine (a distinct seasoning). (Malaysia) Parmesan di melazane Fried eggplant layered with
pane carasau Thin, crisp bread of Sardinia. (Italy) tomato sauce and cheese, and then baked; called
paneer Pressed curd cheese. (Indian subcontinent) “eggplant Parmesan” in the United States. (Italy)
panforte Christmas fruit and spice cake. (Italy) parrilla Mixed meat, barbequed in Argentine style.
panieren To coat with bread crumbs or another starch. (Ecuador)
(Germany) parrillada Various cuts of meat cooked over coals (as in
pannetone Rich cake from Milan with golden raisins and Argentina). (Paraguay)
citrus peels. (Italy) pasha Cheesecake. (Finland)
panuchos Small tortillas that are fried—resulting in the pashtet Similar to a pâté, cooked meat is seasoned,
formation of a pocket that is filled with a black bean pushed through a sieve, and encrusted in a pastry
paste and a hardboiled egg—refried, and then served before being baked and cooled; served cold. (Russia)
with various toppings as a snack. These hail from the pasilla These elongated and large chiles are dried
Yucatán region of Mexico. (Mexico) chilacas; used in making stews and a necessary
panzenella Bread and tomato salad common in central component in many versions of mole (Mexico)
Italy. (Italy) paskha Cheese spread shaped like a pyramid and eaten
pao Brining/brined. (China) as part of the Easter celebration. (Russia)
papadzules Specialty of the Yucatán region; tacos pasta e fagioli Pasta and beans made with cannellini
coated in ground pumpkin seed sauce flavored with beans, pasta, and typically a tomato-based sauce. (Italy)
epazote, filled with chopped cooked eggs, and topped pasta fresca Fresh egg pasta. (Italy)
with roasted tomato salsa and pumpkin seed oil. pasta reale Marzipan paste shaped and colored like fruit;
(Mexico) a Sicilian specialty. (Italy)
pa pages Compressed cakes of figs, anise seed, and bread pastel de choclo Fresh corn pie with meat, vegetables,
used to feed the olive field workers of the Balearic chicken, olives, and hardboiled eggs. (Chile)
Islands. (Iberian Peninsula) pastelitos Fried savory pastries found on Spanish-
papa morada Purple potato. (South America) influenced islands. (Caribbean)
pasties (England) Pastry filled with savory ingredients
and baked; a traditional preparation thought to have

GLOSSARY 509

originated in Cornwall, one of the Celtic regions of the pescaito frito Fried fish common in the Andalusia
United Kingdom. region of Spain. (Iberian Peninsula)

(Wales) Savory pastries filled with meat or seafood pesce Fish. (Italy)
and eaten out of hand. pesce spada Swordfish. (Italy)
pesées Twice-fried plantains. (Haiti - Caribbean)
(Caribbean) English baked, meat-filled pastries. pêssego Peach. (Iberian Peninsula)
pata negra Black Iberian pig (considered to make the pesto Blend of basil, garlic, pine nuts, Parmesan cheese,

best hams). (Iberian Peninsula) and olive oil; traditionally made using a mortar and
patata Potato. (Italy) pestle. (Italy)
patates psites Roasted potatoes with lemon and pesto alla Genovese Paste made from basil, garlic, pine
nuts, Parmesan, and pecorino cheeses and olive oil.
oregano. (Greece) (Italy)
pâté Potted meat; typically made with smooth forcemeat petit pois English pea. (France)
pfannen Pan. (Germany)
with a significant portion of fat incorporated into the pfannengerichte Panfried. (Germany)
preserve, making this a rich and flavorful food. (France) phat Thai Also called pad Thai; dish of rice noodles with
pâté de foie gras Potted forcemeat made with fattened bean sprouts, green onions, and fried egg with sweet-
goose or duck liver. (France) and-sour sauce. (Thailand)
pâtissier Pastry cook in brigade system. (France) pho Flavorful broth served with noodles and various
pato no tucupi Roast duck with tucupi sauce made from other ingredients. (Vietnam)
manioc and vegetables. (Brazil) pho bo Beef pho with noodles and garnishes.
payo Turkey. (Mexico) (Vietnam)
pebre Sauce made from fresh herbs (cilantro and parsley phyllo Thin dough common to both Greek and Middle
are common), onions, chiles, lemon, and olive oil to be Eastern cuisines; the literal translation is “leaf,” as this
served with grilled meats (similar to chimichurri in dough is compared to thin leaves. (Greece)
Argentina). (Chile) piao zi Wok ladle. (China)
pecées Twice-fried plantains found in Haiti (from African pib Term used for traditional pits dug to cook foods
influence). (Caribbean) wrapped in banana leaves in southern Mexico; this term is
pecorino A sheep’s milk cheese usually aged and used as also sometimes used to describe foods wrapped in banana
a grating cheese; when served young and softer, it is leaves, as is common in the Yucatán region. (Mexico)
called pecorino da tavola. There are many versions of picada Mixture of bread, almonds, garlic, and onions
this cheese in Italy, which vary depending on which that is puréed to a paste and used to thicken and finish
region they are made in. Some of the more highly many soups and other liquids in Spanish cooking.
regarded versions include pecorino romano, originally (Iberian Peninsula)
made outside the city of Rome, and fiore sardo from picarone Fried pumpkin dough eaten as a snack; very
Sardinia. (Italy) similar to a donut but made from pumpkin dough. (Peru)
ped Duck. (Laos) picarones Squash or sweet potato dough, fried and
ped tom khathi Duck and coconut soup with galangal served with (often spiced) syrup. (Ecuador)
and garlic. (Southeast Asia) pichelsteiner eintopf Meat and vegetable stew common
peixe a delícia Broiled or grilled fish served with throughout Germany. (Germany)
bananas and coconut milk. (Brazil) picholine Type of small olive common to Morocco (most
pel’meni Noodle dumpling from Siberia, typical filled French picholines are actually grown in Morocco and
with a mixture of ground meats. (Russia) just packed and labeled in France). (North Africa)
penne rigate Short, ridged tubular pasta shapes pie Often refers to a savory-filled pastry crust (as in the
that are meant to cling to olive oil-based sauces. other countries of the British Isles). (Wales)
Penne are cut on a bias and thus have a quill shape. pierogi Stuffed noodle dough, similar to ravioli (Italy) or
(Italy) variniki (Ukraine), and typically filled with sauerkraut,
peperonata Stewed onion, tomatoes, and peppers with potato mixture, mushrooms, cheese, or a combination
olive oil. (Italy) of these. (Poland)
peperoncini Chili peppers. (Italy) piirakka Pasties or savory filled pies. (Finland)
peperoncino Chiles. (Italy) pilaf (Romania) Rice cooked in pilaf style from Turkish
peperone Bell peppers. (Italy) influence.
pepitas Green pumpkin seeds used in sauces and to
make papadzules in the Yucatán. (Mexico) (Turkey) Rice cooked first in fat, along with onions,
pepperkakor Crispy, thin gingersnaps. (Sweden) and then finished with liquid.
pera Pear. (South America) pilav Rice dished cooked in Ottoman (Turkish) style.
pêra Pear. (Iberian Peninsula) (Balkans)
Pernod Anise-flavored liqueur. (France) pil-pil Sauce made in Basque region of Spain from salt
Pesach Passover; during this holy period, followers are to cod, olive oil, and garlic. (Iberian Peninsula)
avoid all leavened products (thus, the importance of pilze Mushrooms. (Germany)
matzoh). (Israel)
pescado Fish. (Mexico)

510 GLOSSARY

piman Chiles. (Japan) pleeta Traditional Russian furnace/stove used to both
pimenta de cheiro Small, round chili found in Brazil, heat the home and cook the food. (Russia)

with yellow flesh and mild heat. (South America) plie Plaice; fish in the flounder family caught in the
pimenta de cheirosa Small, round green chili found in English Channel. (France)

Brazil. (South America) poblano Often erroneously called pasilla in the United
pimento malagueta Malagueta pepper; not actually States, these are squat, wide chiles that are used fresh in
chili rellenos (stuffed chiles) and as filling for enchiladas
related to the pepper, this is a pungent seed from Africa (filled tortillas with chili sauce), among other things.
that is common in African-influenced areas of South These are milder chiles with thin flesh and a deep, dark
America (especially Brazil). (South America) green color that makes them easy to differentiate from
pimentón Chili powder. (Iberian Peninsula) green bell peppers. (Mexico)
pimentón agridulce Medium-hot chili powder. (Iberian
Peninsula) poc chuc Grilled pork marinated with bitter orange,
pimentón dulce Sweet chili powder. (Iberian Peninsula) achiote, and spices and typically served topped with
pimentón picante Hot chili powder. (Iberian Peninsula) onions; from the Yucatán region. (Mexico)
pimienta blanca White pepper. (South America)
pimienta de Jamaica Allspice. (South America) Point, Fernand Chef with a philosophy of not wavering
pimienta negro Black pepper. (South America) from using the very best products, handling them the
pimiento Black pepper. (Mexico) best way, and cooking them to highlight their qualities,
pimientos Chili peppers. (Iberian Peninsula) not to mask them. He also trained a number of other
pinchitos Skewered and grilled meats common to the chefs who have themselves gone on to become highly
Andalusia region of Spain. (Iberian Peninsula) regarded. (France)
pinchos Skewered and grilled tapas items; also the term
used for the skewer itself. (Iberian Peninsula) poire Pear. (France)
pinoli Pine nut. (Italy) poireau Leek. (France)
pique a lo macho Chopped beef with onions and poissonnier Fish cook in the brigade system. (France)
vegetables. (Bolivia) pökelfische Pickled herring. (Germany)
pirog Savory pie. (Russia) polenta (Italy) Coarse ground, dried corn used to make a
pirozhki Stuffed yeast dough with savory filling; usually
fried or baked. (Russia) porridge-like dish common throughout northern Italy.
pisella alla fiorentina Florentine-style spring peas with (Balkans) Italian cornmeal porridge common in
pancetta. (Italy)
piselli Peas. (Italy) the Balkan region.
pissaladière Flatbread topped with onions, capers, and (Argentina) Cornmeal mush that borrows its name
anchovies; from the southern Mediterranean region.
(France) from the Italian polenta dish.
pistou Paste made of basil, garlic, and olive oil; from the polenta burro Polenta with butter. (Italy)
southern Mediterranean region. (France) polenta cunsa Polenta layered with cheese and
pita (Greece) Flatbread baked at very high temperatures,
which causes it to puff and have a pocket in the center mushrooms. (Italy)
(also spelled “pitta”). polipetti Small octopus. (Italy)
pollo Chicken. (Mexico/South America)
(Balkans) Name given to phyllo dough in Balkan pollo encacahuatado Chicken in peanut sauce; an
area.
piyas Onions. (Indian subcontinent) African-inspired dish found in Veracruz, a region
pizza Flat dough topped with tomato sauce and cheese heavily influenced by the Spanish and the slave period
and various other topping and then baked. (Italy) of Spain’s colonial rule. (Mexico)
pizza margarita Pizza with fresh tomato, basil, and pollo motuleño Chicken marinated and cooked with
mozzarella cheese. (Italy) bitter orange juice, achiote, and fried plantains; from
pizzoccheri Pasta made from buckwheat that has the the Yucatán region. (Mexico)
appearance of a whole-grain pasta product (in that it is polou Any of a number of Persian rice dishes that are
brown in color). This is a specialty of the Lombardy area served with other ingredients. (Persia/Iran)
and is traditionally served with potatoes and cabbage polpo Octopus. (Italy)
and topped with cheese. (Italy) pomme Apple. (France)
pla˘cinte Savory pies. (Romania) pomme de terre Potato. (France)
plancha Flat iron pan or griddle used for cooking over a pomodoro Tomatoes. (Italy)
flame. (Iberian Peninsula) ponzu Sauce made from yuzu juice, soy sauce, mirin (sweet
plantain A banana variety that is higher in starch rice wine), rice vinegar, and dashi (seaweed stock). (Japan)
content and thus often used in preparations as a porc Pork. (France)
vegetable; also called plátano in Spanish. (Caribbean) porceddu Spit-roasted piglet cooked over juniper and
plátano Plantain. (Mexico/South America) olive wood; a specialty of Sardinia. (Italy)
porchetta Small pig roasted in a wood-fired oven and
typically stuffed with peppers, garlic, rosemary, and
fennel. (Italy)
porc negre Black pigs prized for their flavorful meat; this
variety has been indigenous to the Balearic Islands for
thousands of years. (Iberian Peninsula)

GLOSSARY 511

porco Pork. (Iberian Peninsula) pulpo Octopus. (Iberian Peninsula/South America)
pörkölt Thick, spiced stew made in similar style as pulpo a la gallega Boiled octopus, sliced and served

goulash (gulyas) but with less liquid. (Hungary) with olive oil and hot paprika. (Iberian Peninsula)
porridge Made by cooking oatmeal with milk or water pumpernickel Bread made from rye from the Westpha-

and added seasonings to yield a thick, cooked starch. lia region of Germany. (Germany)
(British Isles) puntarelle Chicory. (Italy)
posto Poppy seed. (Indian subcontinent) puri Deep-fried unleavened bread. (Indian subcontinent)
potager Soup cook in the brigade system. (France) puttanesca Tomato sauce with black olives, capers,
potaje de garbanzos y espinacas Thick chickpea and
spinach soup hailing from the Catalonia region of anchovies, and garlic. (Italy)
northeast Spain. (Iberian Peninsula)
poulet Chicken. (France) q
poulet sauté a la normande Sautéed chicken in the
style of Normandy. (France) qawrama Preserved lamb fat. (Arabic-speaking
pozole Hearty hominy (calcium oxide–treated corn) and countries)
pork stew; commonly found in the Oaxaca and Puebla
regions of Mexico. (Mexico) quaglie Quail. (Italy)
pozole verde Version of pozole in which the stew Quechua Native Andean people of Bolivia and Peru.
contains tomatillos. (Mexico)
presunto Dry cured hams from Portugal that are cured (South America)
with salt garlic and paprika and then smoked. (Iberian queijo Portuguese for “cheese.” (Iberian Peninsula)
Peninsula) quenelle Dumpling; typically formed into three-sided
prik Chili. (Thailand)
prik kii noo Thai chili. (Thailand) shape using two spoons. (France)
provatura Soft buffalo’s milk cheese that is shaped in quesadillas Panfried tortillas that are folded in half—
small balls and eaten fresh. (Italy)
prosciutto Made from salted and aged pork legs, this with various fillings inside—before being cooked.
Italian specialty has gained particular attention in the (Mexico)
United States. The pork legs are salted for a period of quesillo de Oaxaca A string cheese from the state of
about 2 weeks and then dry-aged in well-ventilated Oaxaca with excellent melting properties and a slight
areas after the exposed cut surface has been sealed with tanginess; these are shaped into small, woven balls from
pork fat. The aging process for the fine prosciuttos made being stretched during processing. (Mexico)
in the Parma area and in the San Daniele area of Fruili queso Spanish for “cheese.” (Iberian Peninsula/Mexico/
takes at least a year. (Italy) South America)
provolone Cows milk cheese with creamy texture; queso Asadero A soft, melting cheese from northern
excellent for melting. (Italy) Mexico. (Mexico)
prune Plum. (France) queso Chihuahua A tangy, higher fat cheese made in
psari Fish. (Greece) the Chihuahua region; used to make chili con queso,
psarolia Cured fish found on some of the islands; fish is chili rellenos, and other dishes that require a good
salted and sundried for preservation. This is used in melting cheese. (Mexico)
making some fish keftedes (chopped fish patties). (Greece) queso fresco Fresh cheese with a crumbly texture and a
psi hui Cayenne chili introduced by the Portuguese. slightly salty taste; used to make quesadillas, crumble
(Indian subcontinent) over tacos, and so forth. (Mexico)
puchero (Argentina) Beef, chicken, bacon, sausage, quiabo Okra. (South America)
corn, peppers, tomatoes, onions, cabbage, sweet quiche Pastry shell with savory custard filling. (France)
potatoes, and squash casserole; may also include beans. quiche Lorraine Quiche made with bacon. (France)
quingombo Okra in Spanish-speaking islands, especially
(Uruguay) Beef, vegetables, chicken, bacon, beans, Puerto Rico. (Caribbean)
and sausages. quinua Quinoa; also called chancas, dalma, trigo inca,
puchero de gallina Braised chicken, sausage, corn, and jupa. (South America)
potatoes, and squash. (Argentina)
puck whan Water spinach. (Thailand) r
pudim flan Custard with caramel base. (Brazil)
puerco Pork. (Iberian Peninsula/Mexico/South America) rabalo Sea bass. (Mexico)
pukacapas Spicy cheese pasties; similar to empanadas raclette Dish of boiled potatoes with melted raclette
but these are baked. (Bolivia)
pulao Rice dish of Persian influence made by coating cheese. (France)
and cooking the rice in ghee before it is cooked in a radicchio Lettuce with red leaves and a slightly bitter
broth or other liquid. Pulao is often mixed with nuts
and seasoned with spices. (Indian subcontinent) taste; common in northern Italy as one of three species:
the round radicchio variegato (most common in the
United States), the elongated radicchio trevisano, and
the white-based radicchio di chioggia. (Italy)
raffolait Thickened, caramelized milk. (France)
rafute Pork stewed with miso, soy sauce, and ginger.
(Japan)
råg Rye. (Scandinavia)
ragoût Stewed. (France)

512 GLOSSARY

rågsiktlimpör Spiced rye bread. (Sweden) renkon Lotus root. (Japan)
ragu Tomato meat sauce. (Italy) renkött Reindeer. (Scandinavia)
ragu alla Bolognese Traditional meat sauce of Bologna res Beef. (Iberian Peninsula/Mexico)
restaurant Translates as “restorative”; this was
that is served with fresh pasta from the region (Emilia-
Romagna). (Italy) originally a place to eat a simple bite that would provide
ragusano Made in Sicily, this is a used as a table cheese the fuel needed to get home for the real food. It evolved
when younger and then grated when it has matured into what we know it as today: a place to go to enjoy
and dried further. It is a sweeter cheese when young some of the best food, made by professionals. (France)
that develops a sharpness from aging. (Italy) rete Caul fat (from pork). (Italy)
raita Yogurt-based sauce served as a condiment that rétes Hungarian name for strudels. (Hungary)
may contain many types of seasonings, such as rheinischer sauerbraten Marinated and braised beef in
cucumber and mint. (Indian subcontinent) the style of the Rhineland. The meat is marinated in
rajma Kidney beans. (Indian subcontinent) wine and vinegar and then braised and served with the
Ramadan Month-long fast observed by Muslims; food is sour sauce, to which raisins have been added for
avoided during daylight hours, and specific foods are sweetness. (Germany)
ria Mustard seed. (Indian subcontinent)
_ eaten in the evening. (North Africa) ribbon fresh pastas Like dried pastas, there are
many versions of ribbon-shaped fresh pastas, and
ramen Yellow wheat noodle served in broth, with every once again many of the differences have to do with
imaginable ingredient potentially added to this dish. the thickness of the lengths of pasta that are made.
Many of the dried forms of pasta are mimicked with
_ (Japan) fresh pasta, but fresh egg pasta is not as sturdy as
ram_en-ya Eating establishment that specializes in dried eggless pasta, and applications of the pasta
should be considered before deciding which shape
ramen. (Japan) to use, and whether the pasta should he fresh or
rana pescatrice Monkfish. (Italy) dried. (Italy)
rape Turnip. (Iberian Peninsula) ribbon pastas Ribbon pastas are typically meant to be
ras-el-hanout Spice blend commonly used in Moroccan served tossed with a simple sauce that clings well to the
noodles. (Italy)
cooking. (North Africa) ricotta Mostly made in southern Italy, this cheese is
rassol’nik Soup made with sorrel, brined cucumber, and made from whey that remains from other cheese
making (ricotto means “twice cooked”). Most ricotta is
various other vegetables and topped with chopped used as a fresh cheese, although in the marches it is
kidney. (Russia) salted and preserved between aromatic leaves, and it is
ratatouille Stewed vegetable recipe from the southern also made into ricotta salada (a salted, preserved
Mediterranean region; made with zucchini, tomatoes, ricotta). (Italy)
eggplant, onions, peppers, and garlic. (France) rideeska Radish. (Russia)
rau muong Water spinach (not related to spinach but rigatoni Ridged and short tubular pasta shapes that are
used in a similar manner. (Vietnam) cut square on the ends; these are meant for meat-based
rau ngo Cilantro. (Laos) sauces and are also used in baked pasta dishes. (Italy)
ravioli These are made by laying double sheets of pasta, rindsfleisch Beef. (Germany)
one on top of the other, with fillings placed in between rindsfleisch tartare Steak tartare. (Germany)
the two sheets. Ravioli are often made using forms that rindsrouladen Rolled and stuffed beef cutlet cooked
cut the dough with fluted edges, and they are cut into with gravy. (Germany)
squares to maximize yield. (Italy) ripieno Stuffed. (Italy)
rebani Opal basil. (Russia) risi Pasta shaped like a grain of rice. (Italy)
recados Spice pastes used in many of the barbeque risi e bisi Rice and peas. (Italy)
dishes in the Yucatán region. (Mexico) riso Rice. (Italy)
recao An herb commonly used in the Caribbean, risotto Short-grain rice cooked while adding liquid
particularly in the Spanish-influenced areas; used to slowly and stirring, which results in a creamy rice dish.
make the very common sofrito. Cilantro is sometimes (Italy)
used as a substitute, although their flavors are different. risotto alla Milanese Risotto cooked with saffron to
(Caribbean) yield creamy, yellow/orange rice. (Italy)
refogado Technique of starting a recipe by cooking riz et pois colles Rice and peas; a common preparation
onions (and sometimes other seasonings) in olive oil in Haiti that reveals the imported influences on the
until onions are completely tender and golden; this is a area. (Caribbean)
very common technique for many of the dishes in rocoto A common chili of the Andes; these are quite
Portugal. (Iberian Peninsula/Brazil) large, sometimes as large as a bell pepper, and have a
rekesaus Shrimp sauce commonly served with fish or thick flesh similar to bell peppers. These are usually very
fish forcemeats. (Norway)
remora Suckerfish. (Caribbean)
rempah Spice paste or spice blend. (Malaysia)
rendang Meat curry made by cooking spiced meat with
coconut milk until the liquid from the coconut milk is
virtually gone. (Malaysia)

GLOSSARY 513

hot peppers and can be found in different colors, such as sajta de pollo Chicken in hot sauce with chuños and
yellow, brown, orange, or red. (South America) vegetables. (Bolivia)
rocoto relleno Green peppers stuffed with beef and
vegetables. (Peru) sake Salmon. (Japan)
rödbeta Beet. (Scandinavia) salame di milano Salami from the Lombardy area
roget sill Smoked herring. (Sweden)
roka Arugula. (Greece) consisting of equal parts pork, beef, and pork fat. (Italy)
romesco Type of chili pepper used to make romesco salame di varza Traditional salami from the Lombardy
sauce in Spain. (Iberian Peninsula)
Roquefort Strong blue-veined sheep’s milk cheese area made with coarsely ground lean pork, pork fat,
produced in southern France. (France) and seasoned with white wine. (Italy)
rosematta Red rice grown in southern India. (Indian salame napolentano Salami flavored with chili peppers
subcontinent) made from dried ground peperoncino (chiles), lean
rosette de Lyon Salami-like forcemeat from Lyon in the pork, and pork fat. This salami has a distinctive red hue
central eastern region. (France) from chiles and is quite thin. (Italy)
roti (Caribbean) A type of Indian flatbread that has salata Salad. (North Africa)
become common in some parts of the Caribbean, salat oliv’ye Salad made with potatoes, peas, carrots,
particularly in Trinidad onions, pickles, and chicken, bound with mayonnaise.
(Russia)
(Indian subcontinent) Flat, unleavened bread made salbitxada Traditional sauce to accompany grilled
from atta wheat flour and cooked on a tava (flat calcots made of ground almonds, garlic, bitxos, vinegar,
griddle-like pan) and olive oil. (Iberian Peninsula)
rôti Roast. (France) sale Salt. (Italy)
rotisserie Rotating oven or spit oven. (France) salmón Salmon. (Iberian Peninsula)
rôtisseur Grill or rotisserie cook in the brigade system. salpicón de jaiba Seasoned and shredded crabmeat.
(France) (Mexico)
rotkohl mit äpfeln Braised red cabbage and apples. salsa Fresh mixture of tomatoes, cilantro, chiles, onions,
(Germany) and lime juice. Other ingredients may be used (such as
rouladen Rolled stuffed meat, usually filled with bacon tomatillos in salsa verde), and some of the ingredients
and mustard or sauerkraut. (Germany) are cooked first. (Mexico)
roux Equal parts by weight clarified butter and flour salsa di noci Walnut sauce. (Italy)
(though often slightly more flour), cooked to varying salsa per carpaccio Sauce to be served with carpaccio
degrees and used as a thickener. (France) (thin sliced beef) made from an emulsification of capers,
rucola Arugula. (Italy) cornichons, and anchovies with vinegar and oil. (Italy)
rugbrød Rye bread. (Denmark) salsa romesco Sauce made from roasted tomatoes with
ruh gulab Rosewater. (Indian subcontinent) ground almonds, garlic, olive oil, and chili peppers.
ruibe Freshly frozen salmon sashimi, sliced paper thin (Iberian Peninsula)
and served still frozen to be eaten with a spicy soy sauce salsa verde Green sauce made from parsley, extra virgin
dip. (Japan) olive oil, and good quality vinegar; often has bread,
ruisleip Sour rye bread. (Finland) capers, garlic, onion, and anchovy added to it. This
ryepa Turnip. (Russia) sauce hails from the Lombardy region. (Italy)
Ryukyuan Indigenous people of the southern islands of saltear Sautéed. (South America)
Japan. (Japan) salteñas Meat and vegetable pastries; similar to empana-
das but these are baked, and the filling is wetter than is
s typical of empanadas. (Bolivia)
saltimbocca Thin pieces of veal, chicken, or pork
saag Spinach. (Indian subcontinent) sautéed and topped with prosciutto and sage; typically
sabayon French term for sauce made from egg yolks, made with a Marsala sauce. (Italy)
salumi Meat products. (Italy)
sugar, and fortified wine. (North Africa) salvia Sage. (Italy)
sabodet Strong pork sausage made from the head and sambal Chili paste. (Malaysia)
sambar Southern Indian dish traditionally made with
skin of the pig and typically served hot. (France) toovar dal and vegetables, and seasoned with tamarind.
sachertorte Chocolate torte. (Germany) (Indian subcontinent)
sachet French term for spices/herbs wrapped in cheese- sambhar Dried spice mixture made from mustard,
cumin, fenugreek, black peppercorns, coriander, curry
cloth and added to stocks, sauces, or other liquid leaves, turmeric, chiles, and asafoetida; common in
preparations. (North Africa) southern India. (Indian subcontinent)
sadri Long-grain rice from Iran that is very similar to sambol Condiment made from fresh chiles, onions, and
basmati from India (may actually be a basmati variety other flavorful ingredients. (Indian subcontinent).
brought to Iran from India long ago). (Persia/Iran) samfaina Vegetable mixture of onions, eggplant, sweet
Saint-Nectaire Rich, semihard cow’s milk cheese from peppers, and tomato from the Catalonia region of Spain
the south central mountain region. (France)
Saint-Pierre John Dory. (France)

514 GLOSSARY

that is very similar to the ratatouille found in the Proven- scaloppini alla Marsala Thin slices of meat or poultry
çal region across the border in France. (Iberian Peninsula) sautéed and cooked with Marsala wine sauce. (Italy)
samosa Meat- or vegetable-filled fried dough, usually
highly seasoned and often served with chutney. (Indian scamorza Pear-shaped cow’s milk curd cheese with mild
subcontinent) flavor; these are sometimes smoked to yield a slightly
samovar Tea kettle used to make tea on the stove and colored rind and light, smoky flavor. (Italy)
keep it hot. (Russia)
Samso Often called the “cheddar of Denmark,” this is a scampi Saltwater crustacean resembling small lobsters
ripened cow’s milk cheese that improves and sharpens with claws (not a type of shrimp, which is often
with age. (Denmark) incorrectly called scampi). (Italy)
sancocho (Caribbean) Stew of mixed tubers and meats
found on Spanish-influenced islands of the Caribbean schiacciata Tuscan yeast-leavened bread rolled flat and
and commonly eaten as part of celebrations. seasoned with salt and olive oil (often rosemary and
sage, as well); similar to focaccia of Liguria. (Italy)
(Venezuela) Fish stew with vegetables.
sandesh Bengali sweet made from paneer that is schnapps (France) Fruit distillate.
(Germany) Distillate of fruit or grain common in
sweetened and flavored with cardamom and mixed with
nuts. (Indian subcontinent) southern Germany; often made from the fruit of the
San Simón Firm cow’s milk cheese from Galicia, local orchards.
partially cured and then smoked over birch wood; has a schwäbischer kartoffelsalat Swabian-style potato
milder flavor with a slight tang and smoky flavor. salad; this salad includes mustard and herbs, indicative
(Iberian Peninsula) of the French influence in the region. (Germany)
santan Coconut milk. (Malaysia) Schwarzwälder Kirschtorte Black Forest cake.
sanuki udon Very thin noodles from the island of (Germany)
Shikoku. (Japan) schwein Pork. (Germany)
sarago Sea bream. (Italy) schweinshaxen Braised pork knuckles. (Germany)
sarda or sardina Sardine. (Italy) schwenken To sauté. (Germany)
sarma Stuffed sauerkraut, typically filled with rice and seksu Berber name for couscous. (North Africa)
seasoned ground meat (usually beef, veal, or pork). senap Mustard. (Sweden)
(Croatia) sepia Cuttlefish. (Iberian Peninsula)
sarmale Stuffed vegetables, common in Romanian seppia Cuttlefish. (Italy)
cuisine. (Romania) serbuk rempah Five-spice powder. (Malaysia)
sartén Frying pan. (Iberian Peninsula) seria Lemongrass. (Malaysia)
sashimi Raw seafood or, less commonly, meat. (Japan) sernik Cheesecake. (Poland)
sashimi bocho Long, thin knife used to cut fish for sushi. Serpa Ripened sheep’s milk cheese from Portugal.
(Japan) (Iberian Peninsula)
satay Skewered and grilled or griddled meats served as a serrano Smaller chiles with the shape and look of
snack by street vendors. (Malaysia) smaller jalapeños, but typically with more heat; these
satsivi Turkey with walnut sauce. (Russia) are a common ingredient in salsas. (Mexico)
satsuma-imo Sweet potato. (Japan) setas Wild mushrooms. (Iberian Peninsula)
sauce mignonette Vinegar infused with coarse black sevruga Smallest of the sturgeon; this yields the smallest
pepper and shallots, used as an accompaniment to caviar. (Russia)
oysters on the half shell. (France) shabu-shabu Thinly sliced meat/fish (usually beef)
sauce ti-malice Chili-spiced sauce common in Haiti; dipped into a hot pot and served with dipping sauces.
often used as a condiment. (Caribbean) (Japan)
saucier Cook responsible for making the sauces in the shaffron False saffron made from marigold flower petals.
brigade system. (France) (Russia)
saucisse de Morteau Smoked plump pork sausage. shamoji Wooden spoon with a wide, flat end used to
(France) “cut” and mix the sushi rice as the vinegar solution is
saucisson Sausage. (France) added in the hangiri. (Japan)
sauerbraten Marinated and braised sour beef. (Germany) shao Method of bringing food and a seasoned liquid to a
sauerkraut (Poland) Fermented and preserved cabbage. boil, and then lowering heat to gently poach/simmer
the food until it is tender and the liquid has thickened.
(Germany) Fermented and soured cabbage. (China)
saumon Salmon. (France) shao ji Bamboo basket. (China)
saure crème Sour cream. (Germany) shao-xing Chinese rice wine (very different from
sauté To cook quickly in a hot pan with little fat. (France) Japanese rice wine). (China)
sauté de ris de veau Sautéed veal sweetbreads (thymus shaped pastas Pastas shaped either to imitate something
else or to help hold specific sauces or foods. (Italy)
glands). (France) sharbat Sherbet; frozen fruit juices; these have been
scaloppini al limone Sautéed thin slices of meat or enjoyed in the Middle East for centuries, with the
tradition thought to have originated in the northern
poultry in lemon sauce. (Italy) mountainous region of present-day Iran. (Persia/Iran)

GLOSSARY 515

shashlyk Sis kebab (Russian name for Turkish skewered smetana Sour cream. (Russia)
and grilled meats). (Russia) smørdampete nypoteter Buttered new potatoes.

Shawwal Month following Ramadan in the Islamic (Norway)
calendar, during which devoted followers fast for an smörgåsbord Elaborate table of cold and hot items
additional six days. (North Africa)
that is eaten buffet style and was common to
shchi Cabbage soup. (Russia) Sweden and other parts of Scandinavia; this is still
shepherd’s pie A dish consisting of minced, cooked found on a limited basis at specialty restaurants.
(Sweden)
mutton or lamb and onions covered with mashed smörgåsgurka Sweet pickled cucumbers. (Sweden)
potatoes and baked until golden. (England) smørrebrød Butter and bread sandwich served
sherbet Same meaning as English name (which comes open-faced with various ingredients. (Denmark)
from the Turkish name); believed to have been incorpo- soba Buckwheat (or buckwheat noodles). (Japan)
rated into the cuisine from the influence of Persian sobrasada Pork sausage from the Balearic Islands made
cuisine on the Ottoman Empire. (Turkey) traditionally from the local black pigs; this sausage is
sherry Fortified wine made in Jerez, Spain, from local seasoned with chili. (Iberian Peninsula)
grapes; fortified with brandy after fermentation. sofrito Technique, like the Portuguese refogado, of
(Iberian Peninsula) cooking onions (and often other ingredients such as
shiitake Most common mushroom of Japanese cuisine garlic, tomatoes, and peppers) in olive oil until they are
(also very common in Chinese cuisine); these are used broken down and perhaps beginning to color; this
especially in soups and vegetable dishes but often found technique is used in many Spanish recipes. (Iberian
in other preparations as well. Shiitake have a firm Peninsula, South America, Caribbean)
texture and an earthy flavor that is retained in drying. sogliola Sole. (Italy)
(Japan) solionye ogurtsy Brined cucumbers. (Russia)
shi ji tau “Lion’s head”; large pork meatballs braised somen Thin wheat flour noodles. (Japan)
sommu Spicy pickled pork sausage. (Laos)
with b_ok choy. (China) som thum Green papaya salad seasoned with chiles,
lime, and fish sauce. (Thailand)
shima-dofu Dense soybean cake from Okinawa region. sooyo sopy Soup with ground meat, served with rice or
(Japan) noodles. (Paraguay)
sopa Soup. (Mexico)
shimeji Popular Japanese mushroom with small brown sopa de almejas Clam soup common in the Baja region.
caps that grow in clusters; these have a firm texture, (Mexico)
similar to the shiitake, but a very mild aroma (oyster sopa de feijão preto Brazilian black bean soup. (Brazil)
mushrooms are sometimes used as a substitute). (Japan) sopa de lima Lime-flavored soup; this may contain a
variety of other ingredients and is common in the
shingara Bengali name for vegetable-filled samosa. Yucatán region. (Mexico)
(Indian subcontinent) sopaipillas Fried dough dipped in various syrups.
(Chile)
shinko Shredded pickled cabbage. (Japan) sopa seca “Dry soup” common to northern Portugal;
Shinto Ancient Japanese religion; followers believe in the made by ladling stock over layers of meats, vegetables,
and bread, and baking until the moisture has been
sacredness and cycles of nature. It is widely held that absorbed by the ingredients. (Iberian Peninsula)
this belief system is one of the major reasons such a sopes Thick rounds of masa dough cooked on a comal
premium is placed on seasonal foods and the preserva- with various toppings. (Mexico)
tion of foods’ natural qualities. (Japan) soppressa Made from pork shoulder or legs, this is made
shoyo Soy sauce. (Japan) in much the same way as the coppa, but it is aged longer
shu zi bei Roll-cut technique for cutting long vegetables (because it is larger). This meat is a specialty of the
(such as carrots), in which the vegetable is rolled a Veneto area. (Italy)
quarter turn after each cut to yield relatively even-sized sorbeto Frozen and sweetened mixtures made without
cuts. (China) dairy. (Italy)
sil Large stone with a bowl shape; used to pound foods to sos plam Plum sauce. (Malaysia)
a paste (such as when making spice pastes) using a sos tarim Oyster sauce. (Malaysia)
batta (a stone pounding tool). (Indian subcontinent) soup pastas Soup pastas are used in all varieties or
sill Herring. (Sweden) soups, from simple light broths to heavier thick
sillsallad Herring salad with sour cream dressing. soups, with the pasta selected typically from smallest
(Sweden) for light broths to somewhat larger for thicker soups.
silpancho Beef prepared schnitzel style. (Bolivia) (Italy)
silyotka Herring. (Russia) soursop Large tropical fruit with a sweet-and-sour taste
sis kebabi Skewered and grilled meats, typically lamb or and a distinct, almost fermented smell. (Caribbean)
mutton. (Turkey)
skinken Ham from central Germany. (Germany)
skogshare Arctic hare. (Scandinavia)
sloke Type of seaweed used in traditional Celtic cuisine.
(Ireland)
smen Aged and spiced clarified butter that is used as a
seasoning, especially for couscous. (North Africa)

516 GLOSSARY

sous chef de cuisine Deputy kitchen chef who is in how they will hold sauces than with what they are filled
charge of the kitchen in the brigade system when the or their desired size and appearance. (Italy)
chef de cuisine is not present. (France) su Rice vinegar. (Japan)
suan la rou si tang Hot and sour soup. (China)
souse A thick stew commonly made with fish, poultry, sucs Fish stews cooked in paella pans with a sauce made
pork, or another available protein cooked with onions, from ground almonds and garlic; found in the Valencia
cucumbers, peppers, and lime juice. (Caribbean) region of Spain. (Iberian Peninsula)
sultanas Golden raisins. (Italy)
souvlakia Skewered and grilled lamb. (Greece) su-meshi Vinegared rice. (Japan)
spaetzle “Little sparrows”; name given to tiny dump- sumibi-yaki Mochi rice balls mixed with potato and
sesame and grilled over coals. (Japan)
lings. (Germany) sunomono Foods pickled in vinegar. (Japan)
spaghetti Smaller ribbon pasta used traditionally with suppe Soup. (Germany)
surströmming Soured Baltic herring; this spread is
lighter tomato sauces and olive oil–based sauces. (Italy) made by fermenting the Baltic herring until it has
spaghetti alla carbonara Thin ribbon pasta with become quite soft and pungent. It is considered a
delicacy in Sweden. (Sweden)
carbonara sauce (see carbonara). (Italy) sushi Short-grain rice with sweetened (or sometimes not
spaghetti alla puttanesca Thin ribbon pasta with sweetened) and vinegared rice with various toppings.
(Japan)
puttanesca sauce (see puttanesca). (Italy) sushi-ya Eating establishment that specializes in sushi.
spanakopita Savory pies wrapped in phyllo and (Japan)
sveciaost Semifirm cow’s milk cheese with irregular holes,
typically baked. (Greece) a creamy texture, and a light yellow color. (Sweden)
spargel Asparagus. (Germany) svyokla Beets. (Russia)
spätzle “Little sparrows”; name given to tiny dumplings syltede rødbeder Pickled beets. (Denmarl)
syomga Atlantic salmon. (Russia)
of Swabia; name also could have derived from the
Italian spezzato, which means “pieces cut into strips,” an t
accurate description of the traditional way of making
spätzle. (Germany) ta’amia Spiced fava bean or chickpea fritters (also called
specie Spice. (Italy) falafel). (Arabic-speaking countries)
speck (Italy) Made with pork leg that has been cured and
marinated with spices and juniper berries prior to being tabaka Roasted, butterflied, and pressed chicken from
smoked over burning juniper wood, this specialty is Georgia. (Russia)
produced in the northern Adige area.
tabbouleh Salad of chopped herbs and bulgur, seasoned
(Germany) Cured and smoked pork belly (very with lemon juice and olive oil. (Arabic-speaking countries)
similar to bacon).
speckknödeln Bacon dumplings. (Habsburg Empire) tabikha Beef and onion stew common among Algerian
spelding Wind-dried and cured whiting. (Scotland) Jews. (North Africa)
spezie Spice. (Italy)
spiekekorv Slightly sour fermented and dried pork tabil Spice blend commonly used in Tunisian cooking.
sausage similar to a salami. (Sweden) (North Africa)
spinaci Spinach. (Italy)
sqonn Gaelic name for dropped-batter breads; now tacu tacu Dish of rice and beans wrapped around
known as scones. (Scotland/Ireland) various fillings; this national style was said to have
steinhäger Juniper berry–flavored distillate from been invented by an African slave in Peru. This dish
Steinhägen; similar to gin in the United States. is usually made with leftover cooked beans and rice.
(Germany) (Peru)
sterlet Rare golden-colored sturgeon caviar. (Russia)
Stilton Blue-veined cow’s milk cheese prized for its tagine Both the name of a type of cooked food and the
creamy texture and rich flavor. (England) cooking vessel used to make the food. A tagine is an
stoccafisso Dried cod. (Italy) earthenware dish with a conical shape and a lid making
stockfische Salt cod. (Germany) up approximately the top third of the dish, and a flat
stokkfisk Air-dried cod; also called tørrfisk (differs from bottom section that is placed into an oven to cook the
klippfisk in not being salted). (Norway) contents in a stew-like manner to yield tender dishes
stroganoff Meat stew that is thickened and flavored also called tagines. (North Africa)
with sour cream. (Finland)
strudel (Italy) Filled pastry made from paper-thin sheets tagliatelle Fresh ribbon pasta traditionally made in the
of dough that are filled with various fillings before being Emilia-Romagna region and served with Bolognese
baked; this technique is the result of Austrian influ- sauce. (Italy)
ences in northeastern Italy.
tahini (Arabic-speaking countries/Greece) Sesame seed
(Germany) Thin dough wrapped around various paste.
fillings and baked in loaf form. (Balkans) Sesame seed purée.
strutto Rendered pork fat. (Italy)
stuffed pastas Stuffed fresh pastas are common in a tai Snapper or bream. (Japan)
number of regions of Italy and vary less with regard to tai meshi Rice with sea bream. (Japan)

GLOSSARY 517

Taino One of the indigenous tribes of the Caribbean between veal loin slices, topped with a béchamel sauce,
prior to the arrival of the Europeans; part of the and then browned under the broiler. (Russia)
Arawak people. (Caribbean) tempura Deep-fried foods in light batter. (Japan)
teppanyaki Foods cooked on a hot plate in front of
tako-shabu Hotpot (seasoned broth kept simmering) customers. (Japan)
served with thinly sliced octopus. (Japan) Tequila The name of both a town and the distilled
beverage that is made in the surrounding area of
takrai Lemongrass. (Thailand) Jalisco in the central Pacific Coast region. The beverage
tamago-yaki Omelet. (Japan) is made from distillation of fermented blue agave juice.
tamale (Mexico) Corn and lard dough wrapped in a corn (Mexico)
teriyaki Foods cooked with soy sauce, mirin, and sugar;
husk (sometimes wrapped in leaves or other ingredi- usually grilled. (Japan)
ents) and stuffed with various fillings before being terrine Rectangular-shaped mold used to pack and serve
steamed. cold preparations. (France)
terrine de ris de veau aux champignon Veal terrine
(Caribbean) Corn husk–wrapped corn dough filled with sweetbreads and mushrooms. (France)
with various ingredients and then steamed; from tésztáks Dumplings. (Hungary)
indigenous Native American cuisine. thassos throumba Salt-cured black olive. (Greece)
tikka Literally translates to “small pieces”; used to
(South America) Steamed cornmeal dough with describe foods that are cut up, marinated, skewered, and
various fillings. grilled or baked in a tandoori. (Indian subcontinent).
tâmaras Dates. (Iberian Peninsula) tikka masala Marinated and skewered pieces of meat
tamarillo Fruit shaped like an egg and sometimes called made in this fashion have come to refer to foods coated
a tree tomato. (South America) with a typical spice mix that includes garam masala,
tamarindo Spanish name for tamarind. (Caribbean) cumin, and coriander and often is served with yogurt
tandoor Clay oven used in northern India and Pakistan and tomato sauce. (Indian subcontinent)
to cook naan and other foods. (Indian subcontinent) tikooschii Currants. (Russia)
tandoori masala Common spice blend of Punjab made til Sesame. (Indian subcontinent)
of cumin, coriander, cloves, turmeric, cinnamon, tindora Small squash that resembles a cucumber.
cayenne, mace, and ginger, and usually colored with red (Indian subcontinent)
food coloring. (Indian subcontinent) tippy tam-bo Tuber with brown hair-like covered skin
tang cu li ji Sweet and sour pork. (China) and flesh, similar to a water chestnut or Jerusalem
tannour Conical-shaped outdoor clay oven used to bake artichoke; used in soups and stews. The leaves of the
breads. (North Africa) plant are used to wrap foods like tamales. (Caribbean)
tapas Small plates of food served in wine bars and now a tiradito A relative of ceviche, this preparation is also
common aspect of the cuisine throughout the Iberian made with raw fish, but the fish is cut into thin strips
Peninsula. (Iberian Peninsula) and flattened—and not mixed with onions—and is
tapenade Paste made of olives, capers, garlic, and olive often served topped with condiments and other
oil; from the southern Mediterranean region. (France) seasonings (whereas ceviche is mixed with onions, lime
tara Pacific cod. (Japan) juice, and chiles). (Peru)
tarantello Fish “sausage” made from cured and spiced tiramisu Espresso-soaked sponge cake (ladyfingers)
tuna belly packed into casing. (Italy) layered with sweetened mascarpone cream and topped
taratoor Sauce made from tahini seasoned with lemon with shaved chocolate or powdered cocoa; literally,
juice and garlic. (Arabic-speaking countries) “pick me up.” (Italy)
tarhonya “Egg barley” made from forming dough with titvash Home-cured pickles. (Armenia)
flour and eggs and rubbing between hands to produce tkemali Type of tart plum used in Georgian cuisine,
little balls of pasta, which are then dried and stored to especially for making sauces. (Russia)
be used to cook and accompany dishes. This method is tlaquetzalli Chocolate drink made by the Aztecs using
an ancient Magyar tradition that has been performed toasted cocoa beans. (Mexico)
for centuries, much like the tradition of making tofu Made from coagulated soya bean “milk,” which is
couscous in North Africa. (Hungary) made from boiling and crushing soya beans. There are
tarka Term that describes the toasting of spices in ghee various types of tofu, with differences mostly in texture
or oil before starting a dish, or to be added to a dish after
it is done (also called baghar). (Indian subcontinent) _ and quality. (Japan)
tartufi Truffles. (Italy)
tava Flat griddle-like pan used to cook many of the togarashi Type of chili used and prized in Japan. (Japan)
flatbreads common throughout the subcontinent. toi Garlic. (Vietnam)
(Indian subcontinent). tokány Another stew variant that resembles goulash
telemea Sheep’s milk cheese that is brine-cured much
like feta. This cheese is used mostly in salads, or it is (gulyas), but the meats used in this preparation are cut
eaten along with other ingredients, such as olives, or by into strips, and fewer onions and seasonings are used.
itself as a snack. (Romania) (Hungary)
teliatina po-Orlovski Veal Prince Orlov; a French-
influenced preparation of mushroom purée layered

518 GLOSSARY

töltött káposzta Stuffed cabbage filled with seasoned tostadas Corn tortillas fried and topped or filled with
ground pork and rice. (Hungary) various ingredients. (Mexico)

tomates Tomatoes. (Iberian Peninsula/Mexico/South trenette Thin ribbon pasta, similar to linguini from the
America) Liguria region; this is the traditional pasta to serve with
Liguria pesto sauce. (Italy)
tomàtigues de ramellet Tomatoes from the Balearic
Islands. (Iberian Peninsula) trigo Wheat. (Iberian Peninsula/Mexico/South
America)
tomatillo Husk-covered fruit used extensively in
Mexican cuisine, particularly in making sauces. trota Trout. (Italy)
(Mexico) truchas Truffles. (Iberian Peninsula)
truffle Name of tuber-shaped aromatic fungus prized in
tomini A goat’s milk cheese that is preserved in pepper; a
specialty of the Piedmont region. (Italy) France; also called truffle in the United States. (France)
truite Trout. (France)
tom kha gai Chicken soup with coconut milk, galangal, tsitseli Chiles. (Russia)
lemongrass, fish sauce, and vegetables in flavorful tsitsila Chicken. (Russia)
broth. (Thailand) tubetti Short, tube-shaped pasta used in thicker soups

tomme de Savoie Mild, excellent melting cow’s milk such as thick minestrones. (Italy)
tubular pastas Tubular pastas have the advantage of
_ cheese from the Savoy region. (France)
holding sauces (and potentially other foods) inside a
tomorokoshi Corn. (Japan) tube; these grew in popularity after the invention of
tonkatsu Breaded and deep-fried pork cutlets (usually cast dies that were used to extract this dried form of
eggless pasta. (Italy)
pork tend_erloin). (Japan) tucupi Sauce made from extracted cassava juice; used in
tonkotsu_ ra_men Ramen with rich pork broth; common the northern part of Brazil. (Brazil)
Tupi Native culture of Brazil that the Portuguese first
in Kyushu. (Japan) encountered. (South America)
tonno Tuna. (Italy) tutu á mineira Bean, bacon, and manioc sauce served
toor Grey-colored whole lentil that hides a yellow color with cabbage. (Brazil)
tvorog Fresh cheese similar to cottage cheese. (Russia)
beneath its outer skin. (Indian subcontinent) Tybo Similar to the Samso cheese that it is modeled after,
toor dal Split and skinned toor lentils; these are yellow in this variety is often flavored with caraway seeds.
(Denmark)
color and have a nutty flavor. They can be ground into tzatziki Yogurt cucumber sauce seasoned with garlic.
flour and used as a thickener in dishes. (Indian (Greece)
subcontinent)
topinambur Sunchoke or Jerusalem artichoke. (South u
America)
töpfe Pot. (Germany) überkrusten To brown the top surface of a dish using a
tørrfisk Air-dried cod; also called stokkfisk. (Norway) broiler or salamander (often called gratin in the United
torshi limu Pickled limes. (Persia/Iran) States). (Germany)
torshis Pickled vegetables. (Persia/Iran)
torsk Cod. (Norway) uchiwa Fan used to cool the rice and assist in evapora-
tortáks Tortes. (Hungary) tion of vinegar while mixing in the hangiri. (Japan)
torta pasqualina Easter pie made with layered dough
filled with sliced artichokes, swiss chard, cheese, and udon Medium-thickness wheat flour noodles. (Japan)
eggs. (Italy) ukha Fish soup, typically made with freshwater fish.
tortas Sandwiches made from hard rolls and various
fillings, similar to sandwiches in the United States but (Russia)
the fillings are more likely shredded pork or beef than unagi Freshwater eel that is roasted and glazed for use in
cold cuts. (Mexico)
tortelli de zucca Pasta filled with zucca squash (similar a variety of dishes. (Japan)
to pumpkin) found in Piedmont region. (Italy) uni Sea urchin. (Japan)
tortellini Small, triangular-shaped stuffed pasta that unjanaba Water spinach. (Japan)
has its thin edges folded back and sealed to yield a shape unterheben To fold in an ingredient to another base.
resembling a hat and typically filled with cheese (these
are also made dried). (Italy) (Germany)
tortes Sweet, moist cakes and tarts. (Germany) uova Eggs. (Italy)
tortilla Corn masa dough (traditionally, although it is urad Whole small black bean with a creamy white
also made with wheat dough) pressed into thin rounds
and cooked on a comal. (Mexico) interior; the skins provide a strong, earthy flavor.
tortilla de harina Flatbread made in a manner similar (Indian subcontinent)
to corn masa tortillas but with a wheat dough. urad dal Split and skinned (or sometimes sold with the
(Mexico) dark skin still on to retain its strong flavor) creamy
tortilla Española Savory potato and egg cake com- white bean; without skin, these are mildly flavored.
monly served as a tapa in Spain. (Iberian Peninsula) (Indian subcontinent)
tortillas de maíz Corn pancakes. (Ecuador) uramaki Inside-out sushi roll, in which the nori is
encased by rice instead of the other way around. (Japan)

GLOSSARY 519

uruchi mai Non-glutinous short-grain rice variety wasabi Pungent root that is ground and served with
that is most commonly used in Japanese cuisine. sushi; fresh wasabi is very rare and expensive in both
(Japan) the United States and Japan. ( Japan)

utskho suneli Spice used in Georgian cuisine that is washoku Translates as “harmony of food,” a philosophy
similar to fenugreek. (Russia) and way of cooking in Japan that recognized the
relationship between nourishment and all aspects of
uvas Grapes. (Italy/Iberian Peninsula/Mexico/South food in attaining it. (Japan)
America)
Welsh rarebit A dish of cheese sauce served over or with
v toast; also called Welsh rabbit. (Wales)

vainilla Vanilla. (Mexico) wienerbrød (Denmark) Vienna bread; the name given to
val dal Split and skinned lablab bean. (Indian Danish pastries and the method of layering butter
between sheets of dough. This food came to Denmark
subcontinent) from Viennese pastry chefs/bakers who worked in the
vareniki Ukrainian stuffed noodles filled with various country during a bakers’ strike in the 1800s. This
product was much loved, and Danish bakers are said to
mixtures that include sauerkraut, cheese, and potatoes, have improved on the Viennese techniques over the
or sweet fillings such as cherries. Savory versions are years.
typically served with sour cream, and sweet versions are (Germany) Literal translation is Vienna bread, but
served with confectioners’ sugar or crème fraîche. these are known as Danish pastries in the United States.
(Russia)
Västerbottenost Highly prized hard aged cow’s milk Wiener schnitzel Breaded and panfried veal cutlet.
cheese from Västerbotten with a granular texture; aged (Germany)
for a minimum of one year. (Sweden)
vatapá Seafood served with manioc sauce (or sometimes wildbret Venison. (Germany)
bread), nuts, dried shrimp, coconut, and dendé oil. wor tip Pot stickers in the style of Shanghai (said to be
(Brazil)
venado Venison (deer meat). (Mexico) their place of origin). (China)
ventricina Pork salami from the Puglia region wurst Sausage. (Germany)
flavored with peperoncino, fennel, and orange zest.
(Italy) x
verdure vegetables. (Italy)
verjuice Juice of unripened grapes. (Middle East) xiaolongbao Steamed dumpling from the southern
vetchina Smoked pork, ham, or other cut. (Russia) region, filled with a gelatinous seasoned pork mixture
vinagre Vinegar; the process of making this was that becomes soup-like when cooked, resulting in a
introduced to South America by the Spanish. (South steamed bun with liquid filling. (China)
America)
vincigrassi Liguria baked pasta with prosciutto, xi dau Soy sauce. (Vietnam)
mushrooms, and sweetbreads. (Italy)
vindaloo masala This type of spice mixture is a wet y
blend and is heavily influenced by the Portuguese, who
once colonized the area of Goa in southwestern India. yagada Berry. (Russia)
This paste would typically contain vinegar, garlic, yakitori Skewered chicken that is grilled and often
chiles, and various additional spices. (Indian
subcontinent) served in specialty shops dedicated to grilled foods.
vinegret Salad of potatoes, pickled cucumbers, beets, (Japan)
carrots, and onions, dressed with an oil and vinegar yakni Mutton. (Indian subcontinent)
dressing. (Russia) yang Forces of light; associated with the exterior of the
vitello Veal. (Italy) body, the gallbladder, stomach, intestines, and bladder.
vitellone Beef slaughtered between 14 and 16 months Symptoms of problems within these areas are thought
of age. (Italy) to be caused by an excess of yang, and relief may be
vongola Clam. (Italy) sought by including more yin foods in one’s diet. Also a
term used to describe a part of Chinese philosophy that
w separates foods based on their inherent effect on the
human body; effects are described either as hot and
wakame Variety of seaweed used commonly in soups warming, with associations with energy and fire, or as
and as a salad. (Japan) cold and cooling, with associations with calming and
ice. (China)
wammerl Pickled pork belly. (Germany) yin Forces of dark; associated with the heart, liver,
wanko soba Soba noodles served cold. (Japan) spleen, kidneys, and lungs. Symptoms of problems
warka (or ourka) Thin sheets of dough created by within these areas are thought to be caused by an
excess of yin, and relief may be sought through an
slapping soft dough onto a greased pan made especially increase in yang foods. (China)
for this preparation. (North Africa) Yorkshire pudding Savory pudding made from a batter
and cooked in the drippings of a roast beef, for which it
is the traditional accompaniment. (England)

520 GLOSSARY

yuba Dried soya bean skin made from the film that forms zarzuela de marisco Fisherman’s stew made from local
on the surface of soya milk during tofu production. shellfish cooked in a flavorful tomato and pepper broth;
(Japan) this dish, from the Catalonia region of Spain, borrows
its name from a type of opera. (Iberian Peninsula)
yuca Another name for manioc or cassava, a type of
tuber. (South America) zayats Hare. (Russia)
zhao li Wire mesh strainer with a bamboo handle.
z
(China)
zaalouk Moroccan eggplant and tomato purée. (North zharkoe Stew made from slow-simmered roasted meats
Africa)
with potatoes and other vegetables. (Russia)
za’atar Spice blend commonly eaten with Arab bread zheng Steaming. (China)
and olive oil; made from sumac, sesame seeds, oregano, zheng long Steamer. (China)
and thyme. (Arabic-speaking countries) zhug Spiced relish used for seasoning; made with

zabaglione Rich dessert sauce made from whipping egg garlic, cumin, fenugreek, chiles, and coriander.
yolks, sugar, and Marsala wine together over a double (Israel)
boiler until it gets thick and frothy. (Italy) zhu shua Wok brush made of bamboo bristles. (China)
zitun Olive. (North Africa)
zacusca˘ Spreads made from eggplant, roasted zoupes Wrinkled, black, salt-cured olives found on the
peppers, and spices; served with bread (sometimes Dodecanese Islands. (Greece)
made with beans instead of eggplant, and may zucca Gourd squash. (Italy)
include other ingredients such as tomato and onion). zupa Soup. (Poland)
(Romania) zuppa di pane Bread soup flavored with meat broth and
garlic, and often topped with cheese. (Italy)
zakuski Small bites; appetizers set out to be eaten prior zwiebels Onions. (Germany)
to the beginning of a meal. (Russia)

zalivnoe Jellied meats, poultry, or fish. (Russia)
zanahorias Carrots. (Mexico)
zapallo Large squash with green skin and orange-

colored flesh that is common in northern South
America. (South America)



RECIPE INDEX

a stewed, with squash and pears Buckwheat groats (kasha), 229–230
(carbonada), 366 Buckwheat noodles, chilled
African cuisine. See North African
cuisine stewed, with tomato, olives, and (naganegi no soba), 465
capers (picadillo), 315–316 Bulgur and herb salad
Anchovy garlic oil dip (bagna
caôda), 89 Stroganoff (bef Stroganov), (tabbouleh), 20
235–236 Butter
Argentine parsley sauce
(chimichurri), 366 Beets aged and salted (smen), 279
pickled (syltede rødbeder), 204 clarified and caramelized
Artichoke bottoms cooked to remain soup (borscht), 230–231
white (artichauts de blanc), (ghee), 389–390
135–136 Blueberry clafouti custard (clafouti
aux myrtille), 137–138 c
Asparagus, Parma style (asparagi
alla Parmigiana), 97 Borscht (beet soup), 230–231 Cabbage
Boxty bread (bacstai gridille), 151 braised (gedünstetes kraut), 56–57
Avgolemono (lemon sauce), 37 Brandy snaps, 159–160 braised, with apples (rotkohl mit
Bread äpfeln), 182
b potato and cabbage soup (caldo
Cuban (pan Cubano), 309–311 verde), 254
Baba ghanoush (eggplant purée), 17 pita bread, 38 salad, spicy (picklese), 312
Baklava (layered crisp dough with rye spice bread (rågsiktlimpör), soured/pickled (sauerkraut),
178–179
nuts and honey), 44–45 198–199 stuffed (töltött káposzta), 59–60
Banana fritters (beignets de banane), with tomato and olive oil (pa amb
Cactus leaf salad (ensalata
320–321 tomàquet), 248 nopalitos), 342–343
Basmati rice, steamed, 390 See also Flatbread
Basque-style salt cod (bacalão à al Breakfast, English, 148, 167 Caribbean cuisine, 309–321
British Isles, cuisines of, 151–161 alcapurrias (fried plantain and
Viscaina), 259–260 bacstai gridille (boxty bread; taro dough stuffed with
Bavarian cream (Bayerische picadillo; Cuba and Puerto
Northern Ireland), 151 Rico), 316–317
crème), 187 brandy snaps (England), 159–160 beignets de banane (fried banana
Beef brotchán foltchep (leek and fritters; Martinique),
320–321
raw ground (rindsfleisch oatmeal soup; Ireland), 154 callaloo (callalloo leaf soup with
tartare), 171 drop scones (Scotland), 152 crab; Caribbean Islands),
Dundee marmalade 313–314
raw shaved (carpaccio), 87 cassava chips (fried cassava chips;
roast, marinated, with sweet- (Scotland), 153 Jamaica), 318
grabhar biabhóg (rhubarb coocoo (cornmeal and okra mash;
and-sour sauce (Rheinischer Barbados), 313
sauerbraten), 185–186 crumble; Ireland), 161 dunkanoo (sweet corn and
roast rib of, 157 horseradish sauce (England), 159 coconut dumplings;
rolled, stuffed with pickles and mint sauce (England), 157 Jamaica), 319–320
bacon (rindsrouladen), oatcakes (Ireland), 153–154 jerk marinade (Jamaica), 319
183–184 potted shrimp and haddock jerk rub (Jamaican seasoning;
seasoned ground (kefta), 294–295 Jamaica), 318
skewered, with onion salsa (Scotland), 156
(anticuchos con salsa roast rib of beef (England), 157
criolla), 361–362 Welsh rarebit (toast with cheese/
steak stuffed with seasoned
vegetable and eggs beer sauce; England and
(matambre), 367–368 Wales), 155
stew (bográs gulyás), 60–61 Yorkshire pudding (England), 158

521

522 RECIPE INDEX

Caribbean cuisine (continued) far jiu fun (Sichuan peppercorn d
mojo (citrus and garlic marinade paste; Western China/
and sauce; Cuba and other Sichuan), 439 Drop scones, 152
islands), 315 Duck legs (confit de canard), 125
pan Cubano (Cuban bread; Cuba), gan bian si ji dou (spicy stir-fried Dumplings
309–311 green beans; Western China/
picadillo (stewed beef or pork Sichuan), 440 filled (Russian Federation), 222
with tomato, olives, and meat-filled (pel’meni), 226–227
capers; Cuba), 315–316 har cheung fun (shrimp-filled pastry (gnocchi à la Parisienne),
picklese (spicy cabbage salad; steamed rice rolls; Southern
Haiti), 312 China), 446–448 133–134
sofrito (Puerto Rican seasoning potato (gnocchi), 81–82
paste; Puerto Rico), har yeun (shrimp balls: Southern potato (kartoffelknödel), 181–182
311–312 China), 448–449 stuffed (manti), 225–226
sweet corn and coconut
Cassava chips (fried cassava hong shao roa (pork belly in red
chips), 318 cooked style; Eastern China), (dunkanoo), 319–320
442–443 tiny (spätzle), 179–180
Celery root purée (purée de Dundee marmalade, 153
céleri-rave), 135 qiang huang qua (spicy cucumber;
Western China), 436 e
Cèpe-infused oil (huiles de
cèpes), 117 wor tip (pot stickers; Eastern Eastern European cuisine, 55–65
China/Shanghai), 437–439 bográs gulyás (kettle beef stew;
Chapatis (Indian flatbread), Hungary), 60–61
394–395 Yangzhou chau fan (stir-fried rice gedünstetes kraut (braised
in the style of Yangzhou; cabbage; Poland and Czech
Chicken Eastern China), 435 Republic), 56–57
with bang bang sauce (bang bang guiveciu de ciuperci (braised
ji si), 436–437 Citrus and garlic marinade and sauce mushrooms in sour cream
and cabbage salad (goi ga), 421 (mojo), 315 sauce; Romania), 64
and snails in saffron rice (paella lescó (stewed peppers and
Valenciana), 258–259 Clotted/fermented cream (crème tomatoes; Hungary), 58
cutlet, breaded (chicken Kiev; frâiche), 118 ma˘ma˘liga˘ (cornmeal porridge;
kotlety po Kievski), 232–233 Romania), 65
cutlet, breaded (kotlety Coconut chicken soup, Thai (tom kha ogórki kiszone (brine-pickled
pozharsky), 233–234 gai), 414 cucumbers; Poland), 55–56
enchiladas (enchiladas verde con töltött káposzta (stuffed cabbage;
pollo), 339–340 Coconut sambol (pol sambol), 388 Hungary), 59–60
marinated braised, in spiced Corn wiener schnitzel (breaded veal
tomato/yogurt sauce cutlet; Vienna), 51, 62–63
(masala murgh), 393–394 and coconut dumplings
poached (escalfar pollo), 339 (dunkanoo), 319–320 Eggplant
sautée (poulet sautée à la casserole with lamb (moussaka),
Normande), 132 flatbread (tortillas), 333 42–43
grilled fresh corn with sweet purée (baba ghanoush), 17
Chili paste, yellow Peruvian (pasta de stuffed with tomato (imam
aji amarillo), 360 onion oil (poat dot), 423 bayildy), 23–24
preparing for tortillas, tamales, or and tomato purée (zaalouk),
Chili rellenos (poblano chili stuffed 292–293
with cheese), 337–338 sopes (nixtamal; maíz para
masa), 332 Endive and potato salad (salade de
Chili sauce, hot (piri-piri), 252 tamales con poblano y queso, chicorée et pomme de terre),
Chinese cuisine, 433–449 333–334 119–120
Cornbread dough (masa de
bang bang ji si (chicken with arepa), 364 f
bang bang sauce; Western stuffed with meat (arepas rellenas
China), 436–437 con carne), 364–365 Falafel (fava bean fritter), 19
Cornmeal Fish soup (soupe de poissons),
char sui (roasted pork in boiled (polenta al burro), 83
Cantonese style; Southern and okra mash (coocoo), 313 122–123
China/Canton), 444 porridge (ma˘ma˘liga˘), 65 Flatbread
Couscous, 289–290
char sui bao (roasted pork buns; salad in the style of Tangier corn (tortillas), 333
Southern China/Canton), (salatat Tangiers), 284–285 harsha, 288
445–446 Cuban bread (pan Cubano), 309–311 Indian (chapatis), 394–395
Cucumbers pocketed (pita bread), 38
chun chuan p’i (spring roll brine-pickled (ogórki kiszone),
wrappers; Northeastern 55–56
region), 441 quick pickled (smörgåsgurka),
208
fan (plain cooked rice; China), 434 spicy (qiang huang qua), 436
spicy/sweet relish (nam jim
tua), 415

RECIPE INDEX 523

potato-filled (aloo paratha), terrine de ris de veau aux schwäbischer kartoffelsalat
395–397 champignon (veal (Swabian style potato salad;
mousseline with mushroom Swabia, Southeastern
potato (lefse), 197–198 purée and sweetbreads), Germany), 175–176
with spinach and pine nuts (coca 128–131
spätzle (tiny dumplings; Swabia,
d’spinacs), 249–250 g Southeastern Germany),
wheat flour (tortillas de 179–180
Garlic olive oil emulsion (alioli),
harina), 335 250–251 Ghee (clarified and caramelized
French cuisine, 117–139 butter), 389–390
Garlic tomato sauce, spiced
artichauts de blanc (artichoke (salbitxada), 253 Gingerbread (lebkuchen), 186
bottoms cooked to remain Greek cuisine, 34–45
white; Northwest), Gazpacho (cold tomato soup), 255
135–136 German cuisine, 170–187 avgolemono (lemon sauce), 37
baklava (layered crisp dough
clafouti aux myrtille (blueberry Bayerische crème (Bavarian
clafouti custard; Central cream; Bavaria, Southeastern with nuts and honey),
France, Limousin), Germany), 187 44–45
137–138 briami (summer vegetable
frankfurter grüne sosse (green casserole), 40
confit de canard (cured duck legs sauce in the style of fava santorinis (yellow split pea
cooked and preserved in Frankfurt; Frankfurt, Central purée), 39
duck fat; Southwest), 125 Germany), 174 horta (wild greens), 37
hummus bi tahini (chickpea and
crème frâiche (clotted/fermented heringsstippe (herring and sesame spread/dip), 36
cream; Normandy), 118 apple salad; Northern keftedes (lamb meatballs), 40
Germany), 172 moussaka (eggplant casserole
duxelles (ground seasoned with lamb), 42–43
mushroom and shallot kartoffelknödel (potato dumpling; mullet, panfried, with citrus
paste; Central Eastern Southern Germany), sauce, 44
Region), 127 181–182 patates psties (lemon
potatoes), 39
galettes au jambon, au fromage et kartoffelpfannkuchen (potato pita bread (pocketed
à l’oeuf (buckwheat pancake; The Rhineland, flatbread), 38
pancakes with ham, cheese, Southwestern Germany), 173 souvlakia (skewered and grilled
and egg; Brittany), 121–122 lamb), 41
kartoffelsalat mit speck (warm tzatziki (yogurt, cucumber, and
gnocchi à la Parisienne (dumpling potato salad with bacon; mint), 35
made from pastry; Île de Northern Germany), yogurt (cultured milk), 34–35
France), 133–134 176–177 Green beans, spicy stir-fried (gan
bian si ji dou), 440
huiles de cèpes (cèpe-infused oil; lebkuchen (gingerbread; Green curry paste (gaeng kiew
Southwest France), 117 Bavaria, Southeastern wahn), 412–413
Germany), 186 Green peppers, stuffed (etli biber
mousseline de saumon aux dolmasi), 22
poireau (salmon mousseline; linsensuppe (lentil soup; Green sauce
Île de France), 123–124 Northern Germany), 177 salsa verde, 96
in the style of Frankfurt
poulet sautée à la Normande pichelsteiner eintopf (meat and (frankfurter grüne sosse),
(sautéed chicken breast vegetable stew), 183 174
with Camembert and Greens, wild (horta), 37
calvados cream sauce; Rheinischer sauerbraten Guacamole, 336
Normandy), 132 (marinated beef roast with
sweet-and-sour sauce; The h
purée de céleri-rave (celery root Rhineland, Southwestern
purée; The North), 135 Germany), 185–186 Herring
and apple salad (heringsstippe),
raffalait (preserved and rindsfleisch tartare (raw ground 172
caramelized milk: The beef with garnishes; pickled (inlagd sill), 203
North), 139 Eastern and Southern
Germany), 171 Honey walnut cake (medivnik), 237
salade de chicorée et pomme de Horseradish sauce, 159
terre (Belgian endive and rindsrouladen (rolled beef stuffed Hummus, 36
potato salad; The North), with pickles and bacon),
119–120 183–184

sauce mignonette (shallot and rotkohl mit äpfeln (braised red
pepper-infused vinegar; cabbage with apples;
Brittany), 118 Thuringia, Central
Germany), 182
sauté de ris de veau (sautéed veal
sweetbreads; Central Eastern sauerkraut (soured/pickled
Region), 126–127 cabbage), 178–179

soupe de poissons (fish soup;
Provence), 122–123

524 RECIPE INDEX

i chane ki dal laukiwali (yellow pasta fresca (fresh egg pasta;
split peas with spiced tomato Northern Italy), 84
Iberian cuisine, 247–261 and zucchini; Western
açorda de mariscos (shellfish and India), 392 pesto (basil, garlic, and olive oil
bread soup; Lisbon/Southern paste; Liguria), 83
Portugal), 256–257 chapatis (Indian flatbread; all of
ajotomate (spiced tomato salad; subcontinent), 394–395 pizza Margherita (pizza with
Levante), 253 tomato, basil, and mozzarella;
alioli (garlic olive oil emulsion; garam masala (Indian dry spice Campagna), 85–86
Catalonia), 250–251 blend; Northern India), 386
bacalão à al Viscaina (Basque- polenta al burro (boiled cornmeal
style salt cod; North Atlantic ghee (clarified and caramelized with butter; Friuli/Venezia
Spain), 259–260 butter; Northern India/ Giulia), 83
bolinhos de bacalão (salt cod Pakistan), 389–390
fritters; Portugal), 251 ragu alla Bolognese (tomato and
calcotada (grilled white stocked gosht pulao (spiced stewed lamb meat sauce; Emilia-
onions; Catalonia), 252 and basmati; Pakistan/ Romagna), 85
caldo verde (potato and cabbage Northwestern India),
soup; Northern 397–398 risotto alla Milanese (stewed
Portugal), 254 short-grain rice;
coca d’spinacs (flatbread with masala murgh (marinated braised Lombardy), 90
spinach and pine nuts; chicken in spiced tomato/
Balearic Islands), 249–250 yogurt sauce; Northern salsa per carpaccio (carpaccio
gazpacho Andaluz (cold tomato India), 393–394 sauce), 88
soup; Andalusia), 255
pa amb tomàquet (bread with pol sambol (coconut sambol; Sri salsa verde (green sauce;
tomato and olive oil; Lanka), 388 Lombardy), 96
Catalonia), 248
paella Valenciana (chicken and raita (yogurt relish; Indian scaloppine al limone (sautéed veal
snails in saffron rice; subcontinent), 389 with lemon sauce;
Valencia), 258–259 Lombardy), 95
piri-piri (hot chili sauce; sambar masal (South Indian spice
Portugal), 252 blend; Southern India), tiramisu (mascarpone and coffee
salbitxada (spiced garlic tomato 387–388 trifle; Veneto), 98
sauce; Catalonia), 253
salsa romesco (spiced garlic tok dal (red lentil with tamarind j
tomato sauce; and lime; Eastern India/
Catalonia), 261 Bangladesh), 391 Jamaican seasonings (jerk rub and
tortilla Espanola (Spanish potato jerk marinade), 318–319
omelet; Central Spain), Iran/Persia. See Middle
247–248 Eastern cuisines Jansson’s temptation, 200–201
Japanese cuisine, 459–470
Indian spice blends Iraq. See Middle Eastern cuisines
dry spice blend (garam Ireland. See British Isles, cuisines of ichiban dashi (stronger seaweed
masala), 386 Italian cuisine, 81–98 stock: Japan), 459
multiuse spice blend, Southern
India (bafat), 387 asparagi alla Parmigiana ichigo daifuku (rice flour pastry
South Indian spice blend (sambar (asparagus, Parma style; with sweet beans and
masal), 387–388 Emilia-Romagna), 97 strawberry; Honshu),
469–470
Indian Subcontinent, cuisines of, bagna caôda (hot anchovy garlic
386–399 oil dip; Piedmont), 89 maki-mono (vinegared rice and
fillings rolled in roasted
aloo paratha (potato-filled bollito misto (mixed boiled meats: seaweed; Tokyo), 463–464
flatbread; Western India), Piedmont), 95–96
395–397 miso shiru (seaweed broth with
cacciucco (fisherman’s seafood fermented soybean paste;
am kulfi (mango ice cream; stew; Tuscany), 89–90 Japan), 467
Northern India), 398–399
carpaccio (raw shaved beef), 87 naganegi no soba (chilled
bafat (multiuse spice blend; crema limoncina (lemon cream; buckwheat noodles with
Southern India), 387 leeks and dipping sauce;
Sicily), 97–98 Honshu and Hokkaido
basmati (steamed basmati rice; gnocchi (potato dumpling; Islands), 465
Northern India), 390
Veneto), 81–82 niban dashi (lighter seaweed
gremolata (parsley, garlic, and stock: Japan), 460

lemon seasoning; nigiri (hand-formed vinegared
Lombardy), 81 rice with toppings; Tokyo),
insalata di arance (orange and 462–463
fennel salad with rosemary;
Sicily), 88 ponzu sauce (citrus soy sauce;
lombo di maiale ripieno (salumi Southern Islands), 460
stuffed pork loin; Tuscany),
92–94 sake no miso (salmon marinated
osso bucco alla Milanese (braised with miso; Hokkaido
veal shank; Lombardy), 91 Island), 468

RECIPE INDEX 525

su-meshi (vinegared short-grain m tortillas (corn flatbread; all
rice; Japan/Tokyo), regions), 333
461–462 Mango ice cream (am kulfi), 398–399
Marmalade, Dundee, 153 tortillas de harina (wheat
tempura (battered and fried fish Matambre (matambre steak stuffed flour flatbread; Norte
and vegetables; Kyushu), Mexico), 335
466–467 with seasoned vegetable and
eggs), 367–368 Middle Eastern cuisines, 12–27
teriyaki sauce (sweetened soy/rice Meat and vegetable stew baba ghanoush (eggplant purée;
wine sauce; Japan), 461 (pichelsteiner eintopf), 183 Arab countries), 17
Meatballs, Swedish (köttbullar), baharat (spice blend; Middle
Jerk marinade (Jamaica), 319 206–207 East), 12
Jerk rub (Jamaican seasoning), 318 Mexican cuisine, 331–348 chelou (crusted rice; Persia/Iran),
arroz à la Mexicana (rice in the 26–27
k style of Mexico; many dibs rim’an (pomegranate
regions), 341–342 molasses; Lebanon/
Kaffir lime leaves, 406 chili rellenos (poblano chili Syria), 15
Karelian stew (karjalanpaisti), stuffed with cheese; Central etli biber dolmasi (stuffed green
Highlands), 337–338 peppers; Turkey), 22
208–209 enchiladas verde con pollo (corn fool mudammas (mashed and
Kasha (buckwheat groats), 229–230 tortillas stuffed with chicken spiced fava beans; Egypt),
Kebabs, 24 in green sauce; Central 17–18
Highlands), 339–340 imam bayildy (eggplant stuffed
l ensalata nopalitos (cactus leaf with tomato; Turkey),
salad; Norte Mexico), 23–24
Lamb 342–343 kibbeh (lamb and wheat; Lebanon
fat, preserved (qawrama), 14 escalfar pollo (poached chicken; and Syria), 20–21
meatballs (keftedes), 40 Central Highlands), 339 pilav (rice pilaf with currants and
sausage, spiced/dried (mirqaz/ frijoles de la olla (black beans/pot pine nuts; Turkey), 25
merguez), 293–294 beans; Southern States), 341 qawrama (preserved lamb fat;
skewered and grilled lamb guacamole (spiced avocado and Syria, Lebanon, and
(souvlakia), 41 cilantro condiment; Central Iraq), 14
skewered grilled (sis kebabi), 24 and Southern Mexico), 336 sis kebabi (skewered grilled lamb;
spiced stewed, with basmati huachinango a la Veracruzana Turkey), 24
(gosht pulao), 397–398 (red snapper in the style of ta’amia/falafel (fava bean fritter;
tagine with olives and preserved Veracruz; Veracruz), Egypt), 19
lemon (lham bil zitun wa 347–348 tabbouleh (bulgur and herb salad;
l’hamd mrakad), 291 mole poblano (turkey with chili, Lebanon/Palestine), 20
and wheat (kibbeh), 20–21 onion, chocolate, and taratoor (sesame sauce; Middle
ground seasonings; Puebla East), 16
Leek and oatmeal soup (brotchán and Oaxaca), 346–347 torshi limu (pickled limes; Iran/
foltchep), 154 nixtamal (maíz para masa; Persia), 15–16
preparing corn for tortillas, za’atar (spice blends; Middle East),
Lemon cream (crema limoncina), tamales, or sopes; Central 13–14
97–98 and Southern Mexico), 332
pozole (pork and hominy soup; Milk, preserved and caramelized
Lemon potatoes (patates psties), 39 Jalisco), 345 (raffalait), 139
Lemon sauce (avgolemono), 37 salsa Mexicana (pico de
Lemons, salt-preserved (l’hamd gallo), 337 Mint sauce, 157
salsa verde (tomatillo sauce; Moussaka (eggplant casserole with
mrakad), 280 Central Highlands),
fava bean salad with 335–336 lamb), 42–43
sopa de lima (chicken and lime Mullet, panfried, with citrus
(salatat fool), 283 soup with tortillas; Yucatán),
salt-cured olives and (beldi wa 343–344 sauce, 44
tamales con poblano y queso Mushrooms
l’hamd mrakad), 281 (steamed corn dough in corn
Lentil, red, with tamarind and lime husks with chili and cheese; braised, in sour cream sauce
Central Highland Region), (guiveciu de ciuperci), 64
(tok dal), 391 333–334
Lentil soup (linsensuppe), 177 marinated (marinovannye
Lescó (stewed peppers and griby), 229

tomatoes), 58 and shallot paste (duxelles), 127
Lettuce snack with spiced filling sour cream sauce for kotlety

(miang kham), 422 pozharsky, 235
Limes Mussels, Thai (gaeng ped hoi mang

pickled (torshi limu), 15–16 phu), 413
soup with chicken and tortillas

(sopa de lima), 343–344
Liver sausage (niederrheinische

leberwurst), 174–175

526 RECIPE INDEX

n Olives, salt-cured, 281 layered potato “cake” with shrimp
Onions, grilled (calcotada), 252 (causa de camarones),
Noodles Orange salad with fennel and 362–363
fried, Thai (phat thai), 415–416
stuffed (vareniki), 223–224 rosemary (insalata di lemon (patates psties), 39
arance), 88 new, butter-steamed
North African cuisine, 276–295
beghrir (North African pancake; p (smørdampete
North Africa), 282 nypoteter), 211
beldi wa l’hamd mrakad (salt- Pancakes pancake (kartoffelpfannkuchen),
cured olives and preserved buckwheat (bliny), 227–228 173
lemons; Morocco), 281 buckwheat, with ham, cheese, and salad (schwäbischer
bisteeya bil hout (individual egg (galettes au jambon, au kartoffelsalat), 175–176
seafood pastries/pies; fromage et à l’oeuf), 121–122 salmon and potato salad (lax med
Morocco), 286–287 North African (beghrir), 282 potatis), 205–206
charmoula (spiced marinade for Spanish potato omelet (tortilla
fish and poultry; North Papaya salad (som thum), 416–417 Espanola), 247–248
Africa), 289 Parsley sauce, Argentine warm salad with bacon
couscous (steamed semolina (kartoffelsalat mit speck),
grains: North Africa), (chimichurri), 366 176–177
289–290 Parsley seasoning (gremolata), 81 Potted shrimp and haddock, 156
harissa (Tunisian spice paste; Peppers, stewed, with tomatoes and Puerto Rican seasoning paste
Tunisia), 277 (sofrito), 311–312
harsha (flatbread; Morocco), 288 paprika (lescó), 58
kefta (seasoned ground beef; Peruvian chili paste (pasta de aji r
North Africa), 294–295
l’hamd mrakad (preserved amarillo), 360 Red curry paste (gaeng peht), 412
lemons; Morocco), 280 Pesto (basil, garlic, and olive oil Red snapper in the style of Veracruz
mirqaz/merguez (spiced/dried
lamb sausage; Tunisia), paste), 83 (huachinango à la
293–294 Pita bread, 38 Veracruzana), 347–348
ras-el-hanout (spice blend; Plantain Rhubarb crumble (grabhar
Morocco), 278 biabhóg), 161
salatat fool (fava bean salad fried and stuffed with picadillo Rice
with preserved lemon; (alcapurrias), 316–317 basmati, 390
Tunisia), 283 crusted (chelou), 26–27
salatat Tangiers (couscous salad milkshake (chucula), 371 Mexican style (arroz à la
in the style of Tangier; Pomegranate molasses (dibs Mexicana), 341–342
Morocco), 284–285 pilav (pilaf), 25
smen (aged and salted butter; rim’an), 15 plain cooked (fan), 434
Morocco), 279 Pork stewed (risotto alla Milanese), 90
tabil (Tunisian spice mix; stir-fried (Yangzhou
Tunisia), 278 belly in red cooked style (hong chau fan), 435
tagine lham bil zitun wa l’hamd shao roa), 442–443 vinegared, in sushi, 461–464
mrakad (lamb tagine with Rice flour pastry (ichigo daifuku),
olives and preserved and hominy soup (pozole), 345 469–470
lemon), 291 loin, salumi stuffed (lombo di Rice noodles (pho bo), 418–419
warka (thin pastry; Morocco), Rice pastry (piirakka), 201–202
285–286 maiale ripieno), 92–94 Rice rolls, shrimp-filled (har cheung
zaalouk (eggplant and tomato loin, stuffed with prunes and fun), 446–448
purée; Morocco), 292–293 Rice wrap with shrimp (goi
apples (mørbrad med cuon), 420
o svedsker og aebler), Russian cuisine, 222–237
209–210 bef Stroganov (beef Stroganoff),
Oatcakes, 153–154 roasted in Cantonese style (char 235–236
Oil sui), 444 bliny (thin buckwheat pancakes),
roasted pork buns (char sui bao), 227–228
cèpe-infused (huiles de cèpes), 117 445–446 borscht (beet soup), 230–231
garlic olive oil emulsion (alioli), Pot beans (frijoles de la olla), 341 filled dumplings (Russian
Pot stickers (wor tip), 437–439 Federation), 222
250–251 Potato-filled flatbread (aloo paratha), kasha (buckwheat groats),
Okra and cornmeal mash 395–397 229–230
Potatoes
(coocoo), 313 and cabbage soup (caldo
verde), 254
dumpling (gnocchi), 81–82
dumpling (kartoffelknödel),
181–182
endive and potato salad (salade de
chicorée et pomme de terre),
119–120
flatbread (lefse), 197–198

RECIPE INDEX 527

kotlety po Kievski (chicken lefse (potato flatbread; Norway), chucula (plantain milkshake;
Kiev; breaded chicken cutlet 197–198 Ecuador), 371
with butter stuffing),
232–233 mørbrad med svedsker og aebler cuscuz de tapioca (tapioca and
(pork loin stuffed with coconut cake; Brazil), 370
kotlety pozharsky (breaded prunes and apples;
chicken cutlet), 233–234 Denmark), 209–210 masa de arepa (cornbread dough;
Colombia and
manti (stuffed dumplings, piirakka (Karelian rice pastry; Venezuela), 364
Uzbekistan and Kazakhstan), Finland), 201–202
225–226 matambre (matambre steak
rågsiktlimpör (Swedish rye spice stuffed with seasoned
marinovannye griby (marinated bread; Sweden), 198–199 vegetable and eggs;
mushrooms), 229 Argentina), 367–368
smørdampete nypoteter (butter-
medivnik (honey walnut cake; steamed new potatoes; pasta de aji amarillo (yellow
European Russia), 237 Norway), 211 Peruvian chili paste;
Peru), 360
mushroom sour cream sauce for smörgåsgurka (quick pickled
kotlety pozharsky, 235 cucumbers; Sweden), 208 vatapá (spiced shrimp and
coconut stew; Brazil), 369
pel’meni (meat-filled dumplings; syltede rødbeder (pickled beets;
Siberia), 226–227 Denmark and other Southeast Asian cuisine, 410–423
countries), 204 gaeng kiew wahn (green curry
vareniki (stuffed noodles; paste; Thailand), 412–413
Ukraine), 223–224 Scones, drop, 152 gaeng leuang (yellow curry paste;
Scotland. See British Isles Thailand), 411
Rye spice bread (rågsiktlimpör), Seafood pastries/pies, individual gaeng ped hoi mang phu (Thai
198–199 mussels with coconut red
(bisteeya bil hout), 286–287 curry sauce; Thailand), 413
s Seafood stew (cacciucco), 89–90 gaeng peht (red curry paste;
Seaweed broth with fermented Thailand), 412
Salmon goi cuon (rice wrap with
cured fillet of (gravlax), 199–200 soybean paste (miso shrimp; Vietnam and
marinated with miso (sake no shiru), 467 Cambodia), 420
miso), 468 Seaweed stock (dashi), 459, 460 goi ga (chicken and cabbage
mousseline (mousseline de saumon Sesame sauce (taratoor), 16 salad; Vietnam), 421
aux poireau), 123–124 Shallot and pepper-infused vinegar miang kham (lettuce snack with
and potato salad (lax med (sauce mignonette), 118 spiced filling; Laos and
potatis), 205–206 Shellfish and bread soup (açorda de Northern Thailand), 422
mariscos), 256–257 nam jim tua (spicy/sweet
Salt cod Shrimp cucumber relish;
Basque-style (bacalão à al balls (har yeun), 448–449 Thailand), 415
Viscaina), 259–260 and coconut stew (vatapá), 369 nuoc cham (table sauce;
fritters (bolinhos de bacalão), 251 and haddock, potted, 156 Vietnam), 419
layered potato “cake” with (causa phat thai (Thai fried noodle with
Salt-preserved lemons and olives, 281 de camarones), 362–363 shrimp), 415–416
Salumi, pork loin stuffed with (lombo Shrimp-filled steamed rice rolls (har pho bo (rice noodles in broth with
cheung fun), 446–448 garnishes; Vietnam),
di maiale ripieno), 92–94 Snails and chicken in saffron rice 418–419
Sauerkraut (soured/pickled (paella Valenciana), poat dot (grilled fresh corn
258–259 with sweet onion oil;
cabbage), 178–179 South American cuisine, 360–371 Cambodia), 423
Scandinavian cuisine, 197–211 anticuchos con salsa criolla som thum (green papaya salad;
(skewered marinated beef Thailand), 416–417
gravlax (cured salmon fillet; with onion salsa; Peru), tom kha gai (Thai coconut
Sweden), 199–200 361–362 chicken soup; Thailand), 414
arepas rellenas con carne (corn
gravlaxsås (mustard/dill sauce for dough stuffed with meat; Soy sauce, 460, 461
gravlax; Sweden), 200 Venezuela), 364–365 Spanish potato omelet (tortilla
carbonada (stewed beef with
inlagd sill (pickled herring; squash and pears; Espanola), 247–248
Sweden and other Uruguay), 366 Spice blends
countries), 203 causa de camarones (layered
potato “cake” with shrimp; Indian dry spice blend (garam
Janssons frestelse (Jansson’s Peru), 362–363 masala), 386
temptation; Sweden), chimichurri (Argentine parsley
200–201 sauce; Argentina), 366 Indian, multiuse spice blend,
Southern India (bafat), 387
karjalanpaisti (Karelian stew;
Finland), 208–209

köttbullar (Swedish meatballs;
Sweden), 206–207

lax med potatis (dilled salmon and
potato salad; Norway/
Sweden), 205–206

528 RECIPE INDEX

Spice blends (continued) t de ris de veau aux
Indian, South Indian spice blend champignon), 128–131
(sambar masal), 387–388 Tabbouleh (bulgur and herb salad), 20 sautéed with lemon sauce
jerk rub (Jamaican Tapioca and coconut cake (cuscuz de (scaloppine al limone), 95
seasoning), 318 sweetbreads (sauté de ris de veau),
Middle Eastern (baharat), 12 tapioca), 370 126–127
Middle Eastern (za’atar), 13–14 Tempura (battered and fried fish and Vinegar, shallot and pepper-infused
Moroccan (ras-el-hanout), 278 (sauce mignonette), 118
Puerto Rican seasoning paste vegetables), 466–467
(sofrito), 311–312 Teriyaki sauce (sweetened soy/rice w
Tunisian spice mix (tabil), 278
Tunisian spice paste wine sauce), 461 Welsh rarebit (toast with cheese/beer
(harissa), 277 Tomatillo sauce (salsa verde), sauce), 155

Spiced garlic tomato sauce 335–336 Wiener schnitzel (breaded veal
(salbitxada), 253 Tomato salad, spiced (ajotomate), 253 cutlet), 51, 62–63
Tomato sauce
Spiced marinade for fish and poultry y
(charmoula), 289 spiced garlic (salbitxada), 253
spiced garlic (salsa romesco), 261 Yellow curry paste (gaeng
Spiced tomato salad Tomato soup, cold (gazpacho leuang), 411
(ajotomate), 253
Andaluz), 255 Yogurt
Spinach and pine nuts, flatbread Tortillas condiment (tzatziki), 35
with (coca d’spinacs), relish (raita), 389
249–250 corn flatbread, 333 cultured milk, 34–35
tortilla Espanola (Spanish potato
Spring roll wrappers (chun chuan Yorkshire pudding, 158
p’i), 441 omelet), 247–248
wheat flour flatbread, 335
Sushi, 461–464
Sweetbreads v

veal mousseline with mushroom Veal
purée and sweetbreads braised (osso bucco alla
(terrine de ris de veau aux Milanese), 91
champignon), 128–131 cutlet, breaded (wiener schnitzel),
51, 62–63
veal (sauté de ris de veau), mousseline with mushroom purée
126–127 and sweetbreads (terrine

SUBJECT INDEX

a Breakfast, English, 148, 167 historic culinary influences,
British colonies, influence on British 428–429
African cuisines, 267
See also North African cuisine cuisines, 146–147, 148–149 recipes, 433–439
British Iles, cuisines of, 144–163 subregions, 431–433
African influence on other cuisines, terms, foods, and ingredients,
303–304 breakfast, 148
historic culinary influences, 450–451
Alexander the Great, 32 unique components, 429–431
Algeria, 275–276 145–147 Yin, Yang, and neutral foods,
recipes, 151–161
See also North African cuisine subregions, 149–151 429–431
Alsace and Lorraine, 115 terms, foods, and ingredients, Chinese influence on other

See also French cuisine 162–163 cuisines, 404, 410,
Americas, cuisine of, 299 unique components, 147–149 429, 454
Brittany, 113–114 Christian religion
See also specific cuisines See also French cuisine dietary edicts and, 7
Arab influence on other cuisines, Buddhism, 379, 381 Indian subcontinent, cuisines
Bulgur, 55 and, 279
270, 381 Burma (Myanmar), 407–408 Orthodoxy and Russian cuisine
Argentina, 359–360, 373 See also Southeast Asian cuisine and, 218–219
Coconuts, in Southeast Asian
See also South American cuisine c cuisine, 406
Asia, cuisines of, 377 Columbus, Christopher, 299,
Cambodia, 410 301, 303
See also specific cuisines See also Southeast Asian cuisine Corn
Austria, Habsburg Empire’s in Mexican cuisine, 327–328
Carême, Marie-Antoine, 108, 110 in South American cuisine,
influence, 51–52 Caribbean cuisine, 300–323 355–356
Cuba, 207
b historic culinary influences, See also Caribbean
300–304 cuisine
Bahamas, 307
See also Caribbean cuisine recipes, 309–321 d
subregions, 306–309
Balearic Islands, 245 terms, foods, and ingredients, Denmark, 196–197, 213
See also Iberian cuisine See also Scandinavian cuisine
322–323
Balkan peninsula, 54–55, 66 unique components, 304–306 Dominican Republic, 308
See also Eastern European cuisine Cheeses See also Caribbean cuisine
in Greek cuisine, 33
Bangladesh, 385 in Italian cuisine, 75–76 e
See also Indian subcontinent, Chile, 359, 373
cuisines of See also South American cuisine Eastern European cuisine, 48–67
Chiles area covered, 50, 52–53
Barbeque, 306 in Mexican cuisine, 327–328 diversity, ethnic and culinary, 52
Basques people, 117, 244–245 in South American cuisine, historic culinary influences,
50–52
See also French cuisine; 355, 356 recipes, 55–65
Iberian cuisine Chinese cuisine, 426–451

Bavaria, 170 cooking methods and equipment,
See also German cuisine 430–431, 450–451

Brazil, 359 fan, 431
See also South American cuisine

Bread
in Greek cuisine, 33
in Middle Eastern cuisines, 12
in North African cuisine, 273

529

530 SUBJECT INDEX

Eastern European cuisine (continued) subregions, 33–34 Malaysian cuisine and, 410
subregions, 53–55 terms, foods, and ingredients, North African cuisine and, 273
terms, foods, and ingredients, Israel, 8, 11, 28
66–67 46–47 See also Jews; Middle Eastern
unique components, 52–53 unique components, 32–33
Greek influence on other cuisines, 6, cuisines
Egypt, 12 Italian cuisine, 68–103
See also Middle Eastern cuisines 32, 50, 70
artisan culture, 72
England, 149–150 h historic culinary influences,
See also British Iles, cuisines of
Habsburg Empire, influences of, 70–71
Escoffier, Georges Auguste, 51–52 pasta, 72–74
108–109, 110 recipes, 81–98
Haiti, 307–308 regional autonomy, 71–72
European cuisines, 3 See also Caribbean cuisine salumi and cheeses, 75–77
See also specific cuisines subregions, 77–81
Halal foods, 7 terms, foods, and ingredients,
European influence on other Haram foods, 7
cuisines, 272, 381, Hinduism, 379, 381, 382–383 99–103
428–429, 454–455 Hungary, 54, 66–67 unique components, 71–77
Italian influence on other cuisines,
f See also Eastern European cuisine
32, 51, 106–107
Fertile Crescent, 11–12 i
See also Middle Eastern cuisines j
Iberian cuisine, 240–265
Finland, 195, 212 historic culinary influences, Jainism, 379, 381
See also Scandinavian cuisine 242–243 Jamaica, 308–309
recipes, 247–261
Frederick the Great, 166–167, 193 subregions, 244–247 See also Caribbean cuisine
French cuisine, 104–143 tapas, 243 Japanese cuisine, 452–474
terms, foods, and ingredients,
bread, cheese, and 262–265 historic culinary influences,
charcuterie, 112 unique components, 243–244 454–455

French restaurant, India, 384–386 recipes, 459–470
107–108, 112 influence on other cuisines, rice in, 453, 456
404, 428 seaweed in, 456, 472
French Revolution and, See also Indian subcontinent, subregions, 457–459
107–108, 112 cuisines of tea ceremony, 455–456
terms, foods, and ingredients,
historic culinary influences, Indian subcontinent, cuisines of,
106–110 378–401 471–474
unique components, 455–457
kitchen organization, 109, historic culinary influences, Jews
111–112 380–382 Ashkenazi and Sephardi, 11, 49
dietary edicts of, 7, 8, 28, 271
recipes, 117–139 legumes in, 383
subregions, 112–117 recipes, 386–388 See also Kashruth, laws of
terms, foods, and ingredients, religion and, 379, 381, 382–383 North African cuisine and, 271
sattvic, rajasic, and tamasic
140–143 k
unique components, 110–112 foods, 383
French influence on other cuisines, spices in, 383–384 Kashruth, laws of, 8
subregions, 384–386 Korean influence on other cuisines,
71, 167, 193, 218, 327, 405 terms, foods, and ingredients,
218, 454
g 399–401
unique components, 382–384 l
German cuisine, 164–189 Iran, 9–10, 29
historic culinary influences, See also Middle Eastern cuisines La Varenne, François Pierre de, 107
166–167 Ireland, 150 Laos, 408
recipes, 170–187 See also British Iles,
subregions, 169–170 foods and ingredients, 424
terms, foods, and ingredients, cuisines of See also Southeast Asian cuisine
188–189 Islam, 6–7 Lesser Antilles, 309
unique components, 167–169 See also Caribbean cuisine
food edicts of, 7–8, 273
German influence on British See also Halal foods m
cuisine, 146
Indian subcontinental cuisines Maghreb, 269–270
Greek cuisine, 30–47 and, 378, 381 See also North African cuisine
historic culinary
influences, 32
island cuisine, 32–33, 34
recipes, 34–45

SUBJECT INDEX 531

Magyars, 30 o in Japanese cuisine, 452, 456
See also Eastern European cuisine in Middle Eastern cuisines, 9
Okinawa, 459 in Southeast Asian cuisine, 405,
Malaysia, 410, 424 See also Japanese cuisine
See also Southeast Asian cuisine 407–409
Olives, 33, 272 Roman Empire, 6
Medici, Catherine de’, 106–107 Ottoman Empire, 7, 10
Mexican cuisine, 321–351 influence on other cuisines, 32,
influence on other cuisines, 32, 50, 70, 106, 146, 166, 270
chiles in, 327–328 33, 50–51, 54–55, 271–272
comal, 328 Romania, 49, 53–54
corn in, 329 p ingredients and foods, 66
historic culinary influences, See also Eastern European cuisine
Pakistan, 384
326–327 See also Indian subcontinent, Russian cuisine, 214–239
Mestizo culture, 328–329 cuisines of historic culinary influences,
recipes, 331–348 216–218
subregions, 329–331 Pasta, 72–74 recipes, 222–237
terms, foods, and ingredients, Persia/Iran, 9–10 subregions, 220–222
terms, foods, and ingredients,
349–351 influence on other cuisines, 238–239
unique components, 327–329 381, 428 unique components, 218–220
Middle Eastern cuisines, 3, 4–29
cooking methods, 8–9 ingredients and foods, 29 Russian influence on Scandinavian
historic culinary influences, 6–7, 8 Persian Empire, 6, 217 cuisine, 193
recipes, 12–27 See also Middle Eastern cuisines
religion and, 5, 6–8, 28 Peter the Great, 217–218 s
spices in, 9 Point, Fernand, 109–110, 110
subregions, 9–12 Poland, 49–50, 53 Sardinia, 80–81
sweet and sour in, 8 ingredients and foods, 66 See also Italian cuisine
terms, foods, and ingredients, See also Eastern European cuisine
Portugal, 245–246 Sattvic, rajasic, and tamasic
27–29 See also Iberian cuisine foods, 383
unique components, 7–9 Portuguese influence on other
wheat and rice in, 9, 11, 12 Scandinavian cuisine, 190–213
Moghul Empire, 381–382 cuisines, 355, 404–405, historic culinary influences,
Mongolian influence on other 428–429, 454–455 192–193
Potatoes recipes, 197–211
cuisines, 166, 217, 428 Irish, 147 subregions, 195–197
Moorish influence on other cuisines, in Scandinavian cuisine, 193 terms, foods, and ingredients,
in South American cuisine, 212–213
70–71, 242, 244, 271 356–357 unique components, 193–195
Morocco, 276 Preservation
in German cuisine, 167 Scandinavian influence on other
See also North African cuisine in North African cuisine, 274 cuisines, 166, 217
Muslims. See Islam in Scandinavian cuisine, 194
Myanmar. See Burma (Myanmar) techniques originating in Scotland, 149
China, 429 See also British Iles, cuisines of
n Prussian influence on German
cuisine, 166–167 Seasonings. See Spices
Nepal, 385 Pyrenees and Pays Basque, 116–117 Seaweed, in Japanese cuisine,
See also Indian subcontinent, See also French cuisine
cuisines of 456, 472
r Sicily, 81
Noodles, Chinese origin of, 429
Normandy, 113–114 Religion See also Italian cuisine
edicts, dietary, 7–8 Slavic influence on Russian cuisine,
influence on other cuisines, See also Halal, Kashrut
71, 146 Indian subcontinental cuisines 216–217
and, 379, 381, 382–383 See also Eastern European
See also French cuisine Middle Eastern cuisines and, 5,
North African cuisine, 268–297 6–8, 28 cuisine
Southeast Asian cuisine and, 410 South American cuisine, 352–375
historic culinary influences, See also specific religions
270–272 historic culinary influences,
Rice 354–355
recipes, 276–295 irrigation and cultivation in
subregions, 275–276 China, 429 Mestizo culture, 357
terms, foods, and ingredients, recipes, 360–371
subregions, 358–360
296–297 terms, foods, and ingredients,
unique components, 272–275
Norway, 196, 213 371–375
See also Scandinavian cuisine unique components, 355–358
South Indian spice blend (sambar

masal), 387–388

532 SUBJECT INDEX

Southeast Asian cuisine, in Middle Eastern cuisines, 9, v
402–425 12–14
Vegetarianism, 379, 382–383
curry pastes in, 406–407 in North African cuisine, 274 Vietnam, 408–409, 425
historic culinary influences, in Persian Empire, 6
Sri Lanka, 385–386 See also Southeast Asian
404–405 See also Indian subcontinent, cuisine
ingredients in, 405–406
recipes, 410–423 cuisines of Vikings, 146, 192
rice in, 405, 407–409 Stir frying, 431 See also Scandinavian cuisine
significant culinary influences, Sweden, 195–196, 212–213
w
404–405 See also Scandinavian cuisine
subregions, 407–410 Wales, 150–151
terms, foods, and ingredients, t See also British Iles, cuisines of

424–425 Tea ceremony, 455–456 Wheat
unique components, Thailand, 409–410, 424–425 importance of, 3
in Middle Eastern cuisines, 9,
405–407 See also Southeast Asian cuisine 11, 12
Soy products, 429, 472 Tunisia, 275 in North African cuisine, 272
Spanish cuisine. See Iberian cuisine
Spanish influence on other See also North African cuisine y
Turkey, 10–11
cuisines, 71, 326–327, Yin, yang, and neutral foods,
354–355 ingredients and foods, 28–29 429–431
Spices See also Middle Eastern cuisines;
European spice traders, 381
in Indian subcontinental cuisines, Ottoman Empire
381, 383–384 Tuscany, 79

See also Italian cuisine