Onigiri (Japanese cuisine): Onigiri is a Japanese culinary preparation consisting of a dumpling of rice, usually wrapped in […]
Culinary glossary
Royal hare
Hare à la royale: Hare à la royale is one of the gastronomic glories of French cuisine. His sucess […]
Small-salted
Petit-salé: In the kitchen, petit-salé (or small salt) refers to certain pieces of pork preserved in salt, […]
Koyadofu
Koyadofu: Koyadofu is dried tofu sold in packets, it must be soaked in hot water before being prepared. […]
Smelly tofu
Stinky tofu: Stinky tofu (Chinese: chòu dòufu) is fermented tofu with an odor and taste sometimes […]
Tofu
Tofu: Tofu is a staple food in the Far East and especially in Japan. Tofu is a kind of […]
sea anemone
Sea anemone: The sea anemone (Scientific name: Condylactis gigantea) is a carnivorous and edible marine animal. She […]
Dune snail
Dune snail: Dune snails (Scientific name: Theba pisana) clump together on the stems of fennel and […]
Owl (crustacean)
Gossip (crustacean): The gossip (or barnacle) is a crustacean close to the barnacle (Scientific name: Pollicipes pollicipes), whose peduncle […]
Limpet (shell)
Limpet (shellfish): Limpets (from the Latin patella meaning “little dish”) are a kind of edible prosobranch gastropods […]
Limpets - Official names of limpets
Official names of limpets and illustrated board … Hello, You must be a subscriber to read the rest of this article, […]
Clams
Clam: The clam (word coming from the Greek peleris) is a shellfish (Veneridae family – Scientific name: Tapes decussatus). He […]
Curry (crustacean)
Curry crab: The crab crab (a word from the Latin strigila meaning “scraper”) is a small, brown, woolly crab (family Portunidae – […]
Roast (butcher's shop)
Roast (butchery): A roast is a piece of meat cooked over high heat on a spit or in the […]
Blesotto
Blésotto: The word “blésotto” (sometimes spelled wheat'zotto) is a fairly recent neologism of a dish prepared like a risotto but whose […]
PX
PX: px sauce, px reduction, px glass. "PX" are the initials of the sweet wine Pedro Ximenez (or Pedro […]
Fruit puree
Fruit puree: Fruit puree is made by crushing or blending fruit and straining it with […]
Doe de mer
Biche de mer: "Biche de mer" is the expression used in Japan to designate the tripang. … Hello, You must be […]
Tripang
Tripang: A tripang (or trepang, Malay word) is a large edible sea cucumber (Family Echinodermata – Scientific name: Stichopus japonicus), very […]
Trinxat (Spanish cuisine)
Trinxat: The trinxat is an invigorating and tasty dish, the tradition of which dates back very far in Cerdanya (in Catalonia, […]
Berry pie
Berry pie: Berry pie (or truffiat) is a traditional Berry dish made with potatoes, onions, […]
Steak frites
Steak frites: The steak frites is a dish frequently served in brasseries and in restaurants, very popular and since […]
Purée
Puree: The puree is a more or less thick preparation obtained by crushing and passing through a sieve, or […]
Pringles
Pringles: "Pringles" is a registered trademark of reconstituted tiles. Originally launched by Procter & Gamble, it has been owned since May […]
Porridge
Farinata: In Italian, the dish called “farinata” means “made from flour”. In Nice and on the French Riviera, […]
Vonnassienne crepe
Crêpe vonnassienne: Crêpes vonnassiennes, also called crêpes parmentières, are a French culinary specialty, made with mashed potatoes […]
Gingham (carrots)
Vichy (carrot): “Vichy” is, in classic cuisine, the name of a preparation of sliced carrots, cooked in water (purists […]
Crumble
Crumble: A crumble (English word meaning "crumble") is a British specialty, which was originally a traditional English dessert prepared […]
cruffins
Cruffin: A cruffin (contraction of crescent and muffin) is the hybrid version of a croissant and a muffin. His creation would […]
Cove
Crique: A creek is a potato pancake returned to the frying pan. In Ardèche and Drôme, […]