On Line Cookbook
Cooking Glossary
Home . Contents . Index . Search . Glossary
* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | *
Previous Page
Can't find it? Suggest a glossary entry.
Next Page
TermDefinition
cassoulet A French dish of white beans and meats, slow cooked in a covered pot.
caviar Classic, famous appetizer of sturgeon roe (eggs). Beluga caviar is considered the best, coming from the Caspain Sea of Russia and Iran. Lesser caviars are available from other fish species.
celeriac The root of a variety of celery, used raw or cooked or pureed in a variety of dishes.
Celsius A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/5.
chafing dish A dish kept above a heat source to keep food warm.
challah A rich Jewish yeast bread, traditionally formed in a braid.
chapati Indian whole-wheat bread; flat round cakes cooked on a griddle.
cherries jubilee A famous dessert of dark red cherries, sugar, and brandy, flamed then served over ice cream.
chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling.
chicory A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive.

Next page...

Search cookbook recipe content:


Definitions per page: 10 | 20 | 30


Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.