A Dictionary of Food

brown flour

brown flour Wheat flour containing between 80 and 90% of the dehusked grain. Part of the bran is removed but the wheat germ remains. Also called wheatmeal flour

brown fungus Cloud ear fungus brown hare Common hare

brownie United States A slightly underbaked rich chocolate sponge, soft in the middle, possibly with nuts and/or iced with chocolate, made in a square tin and cut into square or rectangular individual pieces

brown lamb stew See navarin

brown long-grain rice An unpolished longgrain rice which, when boiled, has a nutty flavour with a chewy texture. Requires about 30 minutes boiling. See also brown rice

brown mustard seed The hot and bitter brown seed of an annual, Brassica juncea, native to India. Used whole in Indian cooking or ground and mixed with white mustard in the various mustard-based condiments and flavourings available. Also called Indian mustard

brown mutton stock As for brown beef stock, but with mutton or lamb bones substituted for beef bones. Also called fond brun de mouton

brown onion sauce See lyonnaise, sauce brown onion soup Finely sliced onion and

garlic well browned in butter, flour added and cooked to a brown roux; brown stock added, simmered for 15 minutes, strained and seasoned. The soup is served in bowls with the top covered with toasted French bread slices and the whole sprinkled with cheese and browned under a fierce heat. Also called

French onion soup

brown oyster sauce Any of the European oyster sauces with the milk and cream replaced with brown stock. Used for grills and meat puddings.

brown ribweed Alaria

brown rice Unprocessed rice from Oryza sativa, from which only the husk is removed. More flavoured and chewy than polished rice.

brown roux Four parts of fat (clarified butter, dripping or vegetable oil) cooked slowly but not overcooked with 5 parts of soft plain flour until the flour is light brown in colour. Used for espagnole sauce and soups and as a general thickening agent.

brown sauce See espagnole, sauce

brown shrimp One of the common European varieties, Crangon crangon, of shallow water shrimp up to 6 cm long found on sandy shores. It has the ability to vary its colour for camouflage.

brown stock Stock made with bones and/or vegetables which have been browned in the oven. See also brown beef stock

brown sugar Unrefined or partially refined sugar, dark brown to fawn in colour with varying crystal sizes and varying amounts of entrapped molasses. See also demerara sugar, muscovado sugar

brown trout A golden brown game fish, Salmo trutta, with white flesh found in the upper reaches of unpolluted rivers. It has a better flavour than rainbow trout. It is best shallowfried, but may be grilled, poached or baked en papillote. Also called river trout

brown veal stock As for brown beef stock, but substituting veal bone for beef bones. Also called fond brun de veau

brown vegetable stock Chopped aromatic vegetables browned in oil, simmered with water, tomatoes, mushroom trimmings, peppercorns and yeast extract for 1 hour and strained (proportions vegetables 1, water 3 and 4 g yeast extract per litre)

broyé(e) France Bruised or ground Brucialepre Italy A soft surface-ripened cows’

milk cheese from Piedmont with a white creamy mild paste and a thin soft rind. Made in thin circles (300 g).

brugnon France Nectarine Brühe Germany 1. Broth 2. Gravy

Brühwurst Germany A group of sausages including Frankfurters, Bockwurst and Bierschinken made from finely minced pork or beef with spices and bacon, filled into casings and generally lightly smoked before being scalded at 80°C to seal in the flavour. Not suitable for keeping.

bruin brood Netherlands Wholewheat bread bruine bonen Netherlands Kidney beans bruinkaalssupe Netherlands Brown cabbage

soup

bruiss United States Pobs (boiled milk and bread.)

brûlé(e) France Caramelized, browned. Usually applied to dishes with a crisp caramelized sugar topping as in crème brûlée.

brûler France 1. To burn 2. To brown or caramelize

bruna bönor Sweden 1. Brown beans 2. A national dish of soaked brown beans, simmered until tender, drained and mixed with salt, vinegar and dark brown sugar. Eaten with fried pork.

brunch A combination of breakfast and lunch eaten any time between 10.00 and 15.00 hrs brunede kartofler Denmark New potatoes fried in butter and sugar until golden brown

and tender

brune kager Denmark Brown spiced biscuits brun fisksuppe Norway Fish soup thickened

with a brown roux

Brunnenkresse Germany Watercress brunnies Scotland A wholemeal bannock

from the Shetland isles made with buttermilk and a greater than normal proportion of chemical raising agent. The name comes from the Norwegian ‘brun’ meaning brown. brunoise France 1. Small 2mm-cubed dice of vegetables, etc. 2. The procedure of cutting

vegetables, etc into small dice

brunoster Norway A sweet cheese, the colour of brown sugar, from the north of Norway Brunswick cake A rich cake with dried fruit

and almonds

Brunswick salad Strips of slicing sausage mixed with finely chopped pickled cucumber, sliced tomato, grated apple and cooked French green beans, all dressed with a vinaigrette made from the cucumber pickle juice and finished with chopped parsley

Brunswick stew United States A stew made from chicken and/or squirrels, vegetables, garlic, tomatoes, sweetcorn and seasoning, sometimes thickened with okra

bruschetta Italy Lightly toasted thick slices of bread rubbed with cut garlic cloves and cut ripe tomatoes, sprinkled with olive oil and salt and eaten as an accompaniment to a meal or as a snack. Also called fettunta, fett’unta, fregolotta

bruscion Switzerland A soft goats’ milk cheese eaten very fresh

brusco Italy Sharp, sour

brush, to To cover or coat foods before, during or after cooking with milk, fat, oil, beaten egg, sieved jam or sugar syrup or the like, using a small brush

brush roast United States Oysters cooked over a barbecue or wood fire, served with mustard pickle, butter and corn bread

brusselkaas Belgium A type of low-fat, rindless cheese. See also fromage de

Bruxelles

Brussels lof Netherlands 1. Endive 2. Cooked endive rolled in ham with cheese

Brussels mosaic A sausage attributed to Belgium consisting of finely minced pickled pork and veal flavoured with ground pepper, ginger and cardamom, this paste mixed with largish chunks of ox tongue, liver sausage, bacon fat and frankfurter to give a mosaic appearance when cut, packed into middles or bungs, smoked, simmered and resmoked

Brussels sprouts A member of the Brassica family, Brassica oleraceae (Gemmifera Group), consisting of small (up to 4 cm diameter), usually tight, basal leaf buds

bûche de Noël

distributed evenly along a thick vertical stalk, harvested in autumn and winter and said to taste better after being frosted. Usually boiled or steamed but may be braised.

Brust Germany Breast (of meat) brut(e) France Raw

Bruxelles Belgium A soft fermented skimmed cows’ milk cheese

bruxelloise, à la France In the Brussels style, i.e. with a garnish of Brussels sprouts, braised chicory and roast turned potatoes

brylépudding Sweden Crème caramel Bryndza See Brynza

brynt smör Sweden Beurre noisette

Brynza A Central European and Balkan semihard ewes’ and goats’ milk white cheese similar to Feta. Also called Brandza, Brinza,

Bryndza

brysselkål Sweden Brussels sprouts

BSE See bovine spongiform encephalopathy

B’soffner Kapuziner Austria An almond and raisin pastry (NOTE: Literally ‘drunk monk’.)

BST See bovine somatotrophin

b’stilla North Africa A type of filled pastry. See also bastilla

buab Thailand Angled loofah

buah keloh Malaysia Drumstick vegetable buah keras Malaysia Candlenut

buah pala Malaysia Nutmeg buah pelaga Malaysia Cardamom

bubble and squeak England A southeastern dish of leftover mashed potatoes and chopped cooked cabbage, fried in dripping or lard and stirred until the crisp brown bits are well distributed throughout the mixture. May have chopped cooked beef, fish or other protein source added. Once a dish of the poor.

bubbly jock Scotland Turkey (colloquial) bucaniere, al’ Italy In the style of the pirate,

i.e. with seafood and tomato sauce

bucati Italy A type of macaroni (NOTE: From bucare, ‘to pierce’.)

bucatini Italy A smaller version of bucati. Also called perciatelli, perciatelloni

buccellato Italy Aniseed-flavoured cake containing currants

buccin France Whelk buccino Italy, Spain Whelk

bûche de chèvre France A soft goats’ milk cheese rather like Sainte-Maure. Made in a log shape (900 g).

bûche de Noël France Yule log. The traditional French Christmas cake made like a Swiss roll and decorated with a chocolate cream to simulate the bark of a tree and dusted with icing sugar to simulate snow.

Buchweizen

Buchweizen Germany Buckwheat Buckinghamshire mutton pie England A

small double shortcrust pastry pie filled with diced cooked mutton or lamb plus half the meat’s weight in diced cold potatoes with a little chopped onion, chopped parsley and rosemary to flavour and a little stock to moisten. Baked at 220°C for 15 to 20 minutes.

buckler leaf sorrel A hardy perennial,

Rumex scutulatus, of the sorrel family. It has light green silver-patched leaves with a mild lemony flavour and is less acid than sorrel. Preferred by the French for sorrel soup.

buckling A whole hot smoked herring ready for eating. Traditionally smoked over juniper twigs, especially in Scandinavia.

buck rarebit Welsh rarebit topped with a poached egg

buck venison See venison

buckwheat The seed of a plant, Fagopyrum esculentum, of the dock family native to Russia. After dehusking the grain may be toasted and/or ground to a flour and used in the same way as other cereal grains. Has a pleasant nutty flavour. Also called beechwheat, saracen corn, kasha, brank

buckwheat flour A flour made from buckwheat, used in making kasha, Russian blini, Breton galettes, and pancakes of various kinds

buckwheat noodles See soba, cha-soba Buddha’s hand citron A type of citron in

which the fruit is split down its length into many finger-like section each with its own skin. Mainly used for perfuming rooms and clothing in Japan and China. Also called fingered citron

budding Denmark Pudding

budduzze Italy A Sicilian dish of meatballs simmered in tomato sauce

budelli Italy Intestines, entrails, guts budelline Italy Giblets

bu ding China Pudding

budino Italy 1. Pudding 2. A small black pudding or boudin noir from Aosta

budino di ricotta Italy Cheese pudding budino torinese Italy Chestnut pudding bue Italy Old beef

buey Spain Meat from old bulls, rather tough buey del mar Spain The common crab of Northern Europe (NOTE: Literally ‘ox of the

sea’.)

bufala Italy Buffalo

buffalo The meat of the draught animal, the water buffalo, used in Southeast Asia in place of beef

buffalo wings United States Deep-fried chicken wings brushed with a hot chilli sauce

buffet A meal consisting of large tables laid out with a selection of hot and/or cold foods and drinks from which guests make a selection. May be self-service or served. Usually for large formal or small informal gatherings.

buffet Russe A buffet of assorted Russian foods, blini, caviar etc.

buglosa Spain Sweet violet bugloss Spain Viper’s bugloss

bugne lyonnaise France A sweet fritter from Lyon

buisson France A cluster, of small fish, langoustines, etc (NOTE: Literally ‘a bush’.) buko Philippines A young coconut. Also called

maprao, narijal

bulavesa Catalonia A fish soup similar to bouillabaisse

bulb baster An implement resembling a large eye dropper used for basting or for collecting fat-free gravy etc. Also called turkey baster bulb garlic A rounded mild garlic resembling a button onion from Szechuan province in

China. Also called ball garlic

bulfahf North Africa Grilled sheeps’ or lambs’ liver. One of the dishes made from the animal killed for the Eid festival in Morocco.

bulgar Middle East Powdered wheat. See also burghul

bulgogi Korea A circular metal hotplate over a heat source used to grill or cook food at the table

bulgogi wa sajeog gui Korea Slices of beef marinated in soy sauce, rice wine, onions, garlic, ginger, sesame oil, spices and seasoning, then grilled or barbecued

bulgur Middle East Powdered wheat. See also burghul

buljol Caribbean A salad from Trinidad consisting of saltfish which has been desalted and shredded, mixed with onions, tomatoes, chives and fresh thyme, then dressed with lemon juice and oil

buljong Norway Beef broth

bull 1. An uncastrated male of the bovine species, usually used as a source of semen for impregnating cows 2. Catalonia Various meats stuffed into pig casings (NOTE: From bullit, ‘boiled’.)

bullabesa Spain A fish soup similar to bouillabaisse

bullace A small wild blue-black plum, Prunus insititia, with a tart flavour used for jam making

bullas Caribbean A flat heavy ginger cake from Jamaica

bullock A young bull less than a year old bullock’s heart A type of custard apple,

Anona reticulata, with a more solid granular flesh than usual. It is heart-shaped with a reddish brown skin. Also called ramphal

bulls Catalonia Various meats stuffed into pig casings (from bullit meaning boiled)

bully beef Corned beef bul’on Russia Broth bulrush Australia Cumbungi

bulrush millet An important staple millet,

Pennisetum typhoideum, from Africa and India which grows quickly, will stand drought and is used for making flour and unleavened bread. Also called reedmace, cat tail

bulviv desros Lithuania A cheap peasant sausage made from grated potatoes, a little sweated diced bacon and chopped onion, bound together with eggs and water, filled into casings, linked and baked for 2 hours, basting as necessary with water. Served with sauerkraut.

bummaloe A predatory fish with easily perishable flesh, Harpodon nehereus, up to 40 cm long and found off the west coast of India. When salted and dried, it is known as Bombay duck, because of the ease of catching it during the monsoon. Also called bomeloe, bummalow

bummalow See bummaloe

bun A small round, oval or cylindrical baked shape made from sweetened, yeast-raised dough with flavourings and spices usually containing dried vine fruits

Bundenfleisch Switzerland Bünderfleisch Bünderfleisch Switzerland Cured and dried

beef similar to bresaola. Also called

Bundenfleisch, Bündnerfleisch

Bundkuchen Germany A type of cake. See also Gugelhopf

Bündnerfleisch Switzerland Bünderfleisch

Bündnerplat Switzerland A dish of cured and dried beef

Bündnerwurst Switzerland Minced pork and diced pork fat, seasoned and flavoured with ground cloves, packed into a pig’s bladder, smoked then boiled. Served hot or cold.

bundt pan United States A cake pan or mould with a vertical tube in the centre and scalloped edges, used to provide a decorative shape to the cake or mould

bung The sausage casing made from the large intestine being, about 50 mm in diameter from a pig (hog bung) or 75 to 100 mm in diameter from beef (ox bung). Used for large diameter sausages, e.g. Bologna, liver sausage, haggis, etc. Also called fat end

bunga Philippines Pigeon pea

burfi

bunga cingkeh Malaysia Cloves bunga kantan Malaysia Ginger buds

bunga lawang Indonesia, Malaysia Star anise bunga pala Malaysia Mace

bunga siantan Malaysia Ginger buds

bun loaf A sweet, yeast-raised loaf with flavourings and spices possibly containing dried vine fruits

bunny chow South Africa A type of trencher made from a loaf cut in half horizontally, the soft centre removed and the halves filled with curry. Eaten using the bread scooped out to mop up the curry. The true trencherman eats the container last of all.

buntan Japan Pummelo

bun tau Vietnam Cellophane noodles

Bunter Hans Germany A large bread-based dumpling, cooked in a cloth then cut up and served with cooked vegetables or stewed fruit

bun tin Individual round tins either in trays or single, used for baking small cakes, buns, tartlets, Yorkshire puddings, popovers, etc. See also barquette. Also called patty tin

buñuelos Mexico, Spain Light and puffed up fritters made from a biscuit dough, sprinkled with icing sugar and cinnamon and served as soon as cooked

bunya nut Australia A large almond-shaped nut from the pine cone (up to 10 kg) of the 80-metre Queensland bunya bunya pine, Araucaria bidwillii. The nut is encased in an elongated woody shell, and the meat is beige in colour with a waxy texture tasting like an earthy chestnut. Bunya nuts are supplied fresh (January to March) or frozen, and can be eaten raw or cooked. When frozen, they should be boiled to loosen the shell. Use like chestnuts or as a potato substitute.

bunyols de bacallà Catalonia Salt cod fritters served as tapas

buost Sweden A firm, low-fat, slightly pungent cows’ milk cheese rather like Tilsit

bu qi China See water chestnut burbot Eel pout

burdock The widely distributed, dock-like plant, Arctium lappa, popular in China and Japan, whose young spade-like leaves are eaten like spinach and whose long thin roots are used as a vegetable. Once used in the UK to flavour the drink dandelion and burdock. Also called gobo

Burenwurst Germany A Brunswick sausage containing beef and bacon fat bound with a little fécule

burfi South Asia A sweetmeat made from a mixture of sugar syrup and ground almonds

Burgenländisch Hauswürstel

or pistachios resembling fudge. Also called barfi

Burgenländisch Hauswürstel Austria A famous sausage from Burgenland adjacent to the Hungarian border containing roughly 2 parts lean pork to 1 part pork back fat and 1 part beef

burger See beefburger

burghul Middle East Wheat which has been dehusked, parboiled, dried then cracked into a coarse powder prior to sale. It is easily reconstituted with boiling water and may be used for made up dishes or to accompany a main dish. Also called bulgur, bulgar, bourgouri, pourgouri

burgonya Hungary Potatoes. Also called krumpli

burgonyakrémleves Hungary Cream of potato soup

burgoo United States A meat and vegetable stew thickened with okra. Also called mulligan stew

Burgos Spain A soft mild scalded-curd cheese made from ewes’ milk around the town of the same name. It has an even textured paste without holes and is cast in 1 to 2 kg discs. Often sweetened and used as a dessert. Contains 65% water.

Burgundy beef See boeuf à la bourguignonne Burgundy sauce See bourguignonne, sauce buri Japan Yellowtail, the fish

burida Italy Fish stew with garlic, oil, tomatoes, dried mushrooms, onions, celery and saffron

Burmeister United States A cows’ milk cheese from Wisconsin similar to Brick

burnet See salad burnet

burnt cream England A version of crème brûlée, as served at Trinity College, Cambridge. Also called Cambridge burnt cream

buro Philippines Salt

burong dalag Philippines Mudfish cured by layering it in an earthenware dish with salt, soft-boiled rice and angkak colouring

burong mustasa Philippines Pickled mustard greens which are red in colour

burpless cucumber United States Long cucumber

burrida Italy A fish soup made from available seafood in Sardinia

burrie Portugal Winkle

burrino Italy A small, mild, spun curd pearshaped cheese made from a cows’ milk and moulded around a centre of butter, Eaten young (3–4-weeks) and sometimes waxed. Also called butirro, burro, manteca

burritos Mexico, Spain Rolled pancakes filled with pork, ham and melted cheese or other savoury filling possibly coated with cheese sauce, gratinated with cheese and browned in the oven, or served with guacamole and a sour cream topping

burro Italy 1. Butter 2. A small, mild, pearshaped cheese with a butter centre. See also burrino

burro, al Italy With butter only. Used of pasta. burro banana United States A flat, squareshaped banana with a lemony flavour from

Texas. Also called chunky banana

burro e formaggio Italy A sauce or dressing of melted butter and grated cheese

burro e parmigiano Italy A sauce or dressing of melted butter and grated Parmesan cheese, used with pasta

burro fuso Italy Melted butter burro nero Italy Beurre noisette

Bury black pudding England The most famous of the UK black puddings, flavoured with marjoram, thyme, mint, penny royal and celery seed. Also called Bury pudding

Bury pudding See Bury black pudding busecca Italy, Sweden A thick tripe soup

made with onions and usually with beans bush basil A compact, tiny-leaved and very hardy variety of basil, Occimum basilicum var. minimum, with a medium flavour, which originated in South America. Also called

Greek basil

bush cucumber Australia A type of melon,

Cucumis melo ssp. agrestis, 2–5 cm in length with a speckled or striped bitter green skin. The flesh has a sweet, minty, cucumber flavour and is used in salsas and relishes.

bushel A volume measure equal to 8 gallons in either imperial or USA measure

bushetta Australia Mountain pepper bread, toasted, spread with a mixture of bush tomato chutney, tomato concassée and torn basil leaves, topped with a mixture of akudjura and Parmesan cheese and cut into convenient sizes

bushman’s silverside Australia A piece of silverside rolled in a mixture of wattleseed and akudjura to form a crust, then roasted until the crust is black and the meat done. Served with a sauce of finely chopped muntries, onions and shiitake mushrooms all sweated in oil and brought together with stock.

bush tomato Australia A general name for many species of Solanum. The most important is the small fruit (10–13 mm diameter) of a bush Solanum centrale, from the centre of the continent. They are toxic when fresh, but this toxicity is removed by

drying. The dried berries have an intense spicy flavour. When ground they are used as a thickening agent and a dry seasoning; they are often used with tomatoes to intensify the flavour. Also called desert raisin

bushukan Japan Citron, the fruit

Busserl Germany Small pastries (NOTE: Literally ‘kisses’.)

buss-up shut Caribbean An extremely large roti flatbread made with flour and butter (3:1) and baking powder at 4 teaspoons per kg of flour, all brought together with water. The dough is flattened and fried both sides on a large griddle, then torn into strips. (NOTE: Literally ‘burst-up, i.e. torn, shirt’)

bustard A large game bird of the family Otididae from Asia, Africa and Australasia

bustard plover Plover

buster United States The name for a crab which has just shed its shell

buta Japan Pork butaniku Japan Pork

butarega Italy The salted, pressed and dried roe of the female tuna fish or grey mullet. See also botargo

butcher A person who prepares slaughtered and dressed meat for sale. Sometimes also slaughters the animals and dresses the carcasses.

Bute herrings Scotland Herring fillets, salted and sugared for several hours, dried and rolled up and baked in the oven at 180°C in water and lemon juice for an hour, drained and served cold with a sauce of sour cream with grated cucumber and chopped herbs

buterbrod Russia Otkrytyi buterbrod butifarra Spain A small firm pork sausage.

See also botifarra

butifarra negra Spain Butifarra with added pigs’ blood and chopped mint

butifarrón sabroso Caribbean A meat loaf or giant rissole containing minced beef and salt pork, chillies, sweet pepper, onion, coriander and oregano and cooked in a large heavy frying pan

butirro Italy A small, mild, pear-shaped cheese with a butter centre. See also burrino buttariga Italy The salted, pressed and dried roe of the female tuna fish or grey mullet. See

also botargo

butter 1. The emulsion of milk in fat produced by churning (i.e. mechanically mixing) cream and containing about 80% fat and 17% water. There are roughly 1 billion separate liquid globules per gram. A variety of types of butter are produced depending on, the type of animal, the method of production, the season, added salt or acidification of the cream prior to churning.

butterfly cut

2. A name given to various soft butter-like preserves made from fruits. Similar to fruit cheeses.

Butter Germany Butter

butter-basted poultry Ready basted poultry in which the fat part of the injected material contains butterfat

butter bean The butter-coloured, kidneyshaped seed of the legumes Phaseolus lunatus and P. limensis, grown worldwide in warm climates. May be eaten like broad beans in the country of cultivation but usually ripened and dried for export. Must be boiled for 15 minutes to destroy protease inhibitors. Also called lima bean, Madagascar bean

butter clam United States Two varieties of clam of the genus Saxidomus, found on the Pacific coast

butter cream A cake filling or coating made by whisking butter with an equal part of icing or caster sugar. It can be made less rich by replacing some of the butter with milk or coffee.

buttercrunch lettuce United States A variety of butterhead lettuce

buttercup squash A winter squash common in the USA with a deep green striped skin and a medium-sweet creamy and mild orange flesh. It is in the shape of a turban surmounted with a pale cap.

butterfat The fat found in milk which forms the main part (82 percent) of butter. It contains about 40% saturated, and less than 4% unsaturated fats.

butterfish 1. A small oily seawater fish, Peprillus tricanthus, with white tender flesh and a bluish upper surface, weighing up to 200 g and found on the Atlantic coast of the USA. May be baked or fried. 2. A small eellike seawater fish, Pholis gunnellus. Also called gunnel 3. A deep-bodied freshwater fish, Eupomotis gibbosus, with greyish skin changing to golden yellow on the underside

4. Australia Mulloway

butterfly cakes Small sponge cakes from the top of which a hemispherical section is removed, cut in half and replaced like wings on top of the depression which is filled with cream, butter cream, mashed fruit or the like

butterfly chop A thick chop cut through until almost separated, opened out and flattened to look like a pair of butterfly wings prior to cooking

butterfly cut A type of cut in which any piece of meat, chop, prawn or the like is cut through until almost separated then flattened out to look like a butterfly

butterhead lettuce

butterhead lettuce A type of lettuce with smooth soft leaves forming a rounded compact head. Also called flat lettuce, round lettuce, cabbage lettuce

Butterkäse Germany A soft rich, cows’ milk cheese with a close-textured elastic paste with no holes and a delicate buttery taste and smell. The thin rind is covered with mould. Sometimes flavoured with caraway seeds. Contains about 60% water, 18% fat and 17% protein. Also called Damenkäse, ladies’ cheese

Buttermilch Germany Buttermilk Buttermilchquark Germany A quark made

from a mixture of buttermilk and skimmed milk

buttermilk The liquid remaining after the conversion of cream into butter. If made from raw cream, it will thicken naturally from the naturally present lactobacillus. Used as a drink or for scones and soda bread.

butternut 1. The edible oily nuts of the tree Juglans cinerea, a member of the walnut family found in the USA 2. Nara nut

butternut squash A bulbous, pear-shaped, pale yellow winter squash, Cucurbita maxima, with orange flesh, common in the USA; the flesh is used as a vegetable or for savoury dishes

butter pat A small pat of butter butter pit Nara nut

butter sauce Sauce bâtarde thickened with white roux only and with no egg yolks

Butterschmalz Germany Melted butter butter swirls United States The process

known as monter au beurre, i.e. adding cold butter to a sauce or soup at the last moment before service to give it a sheen

Butterteig Germany Puff pastry buttock steak United Kingdom Topside

button mushroom A small immature mushroom in which the gills are not visible button onion Small onions less than 2.5 cm diameter used for pickling and in boeuf bourguignonne. Best peeled after blanching.

Also called pickling onion, pearl onion button quail A small ground living bird of the

Turnicidae family from the warmer parts of Africa, Europe and Asia

butty England A slang name for a sandwich, mainly used in the North especially Liverpool (colloquial)

butylated hydroxyanisole See BHA butylated hydroxytoluene See BHT

butyl stearate The ester formed from butanol and stearic acid used as a release agent

butyric acid A fatty acid which when in ester form is a constituent of butter fat. The free fatty acid is liberated by oxidation of the butter and is responsible for the rancid flavour and smell.

Butyrospermum parkii Botanical name Shea tree

buz Turkey Ice

byssus The beard of tough fibres with which a mussel attaches itself to solid objects

cá Vietnam Fish: the following word indicates the type or state of the fish

caakiri West Africa A sweet dessert, nowadays made with couscous, but which can be made with any grains. The couscous softened and heated with butter and salt, then mixed with sugar, vanilla, extract and possibly nutmeg and any of sour cream, evaporated milk, yoghurt or other milk product added to taste. Served warm or chilled. Also called chakrey, thiakry

cabai Indonesia Pepper, Piper nigrum cabai hijau Indonesia Green chilli cabai merah Indonesia Red chilli cabai rawit Indonesia Bird’s eye chilli caballa Spain Mackerel

cabanos Poland See kabanos cá bass Vietnam Bass

cabassol(les) France A dish of lamb offal cooked with ham and vegetables from Languedoc

cabbage The most common member of the

Brassica family, Brassica oleracea (Capitata Group), which consists of green, white or reddish leaves springing from a central stalk either loosely as in spring cabbage or in a tight pointed or round mass of layered leaves with some open outer leaves. The white varieties are often eaten raw or fermented but all may be pickled, fermented, boiled, stewed, braised or fried. The coarser outer green leaves are a major source of folic acid essential to prevent some birth defects.

cabbage lettuce Butterhead lettuce cabbage palm Palmetto

cabbage rolls A very common North and Eastern European dish made from blanched and trimmed cabbage leaves made into a parcel-like roll with the sides tucked in using a variety of fillings and baked generally in a tomato sauce. Taken to North America by immigrants. Also called pigs in blankets

cabbage turnip Kohlrabi

Cabeça de velha Portugal One of the finest of the Quiejo da Serra cheeses (NOTE: Literally ‘old lady’s head’.)

cabécou France A small highly flavoured cheese made from ewes’ or goats’ milk in Aquitaine

cabello de ángel Spain A dessert made from a squash

cabeza Spain Head, of an animal or of e.g. garlic

cabichou A small, white, cone-shaped goats’ milk cheese. See also chabichou

cabidela Portugal A blood-thickened sauce cabillaud France Cod

cabillaud à la boulangère France Fresh cod baked in butter with potatoes and chopped parsley

cabillaud à la flamande France Cod, poached in white wine with chopped shallots and served with lemon wedges

cabillaud à la portugaise France Sliced cod, cooked with wine, tomatoes and garlic and served with rice

cabinet pudding A simple moulded pudding made from bread and butter or sponge cake with chopped glacé cherries and dried vine fruits soaked in egg custard (6 to 8 eggs per litre of milk) cooked in the oven in a bainmarie and served hot accompanied with egg custard sauce or apricot sauce. Also called pouding de cabinet

cabliaud France Cod

caboc Scotland A mild, smooth cheese made from full-cream cows’ milk with added cream, coated with fine oatmeal

cá bo lò Vietnam Baked fish

cabot France Chub, the fish (NOTE: Literally ‘dog or cur’.)

ca bo uang Cambodia Yellowfin tuna caboul sauce Mayonnaise flavoured with

curry powder. Used with cold meats. cabra Portugal, Spain Goat cabracho Spain Scorpion fish

Cabrales

Cabrales Spain A distinctive, strongflavoured, smooth, semi-hard cheese made from cows’ milk in Asturia, sometimes blueveined and sometimes wrapped in leaves. Ripened for 5 to 6 months in limestone caverns. Contains 30 to 35% water, 31% fat and 28 to 30% protein. Also called

Cabraliego, Picón

Cabraliego Spain Cabrales

Cabreiro Portugal A white, strong-flavoured cheese made from a mixture of goats’ and ewes’ milk eaten either young or after maturing in brine

cabrichiu France A small, white, coneshaped goats’ milk cheese. See also chabichou

cabrito Portugal Kid or young goat

cabrito asado Mexico Roast baby kid flavoured with garlic and chillies

cabrón Spain Goat

cabus France White cabbage caça Portugal Game cacahouette France Peanut cacahué Spain Peanut cacahuete Spain Peanut cacah(o)uète France Peanut cacao France, Italy, Spain Cocoa cacao bean Cocoa bean

cacao butter Cocoa butter cacau Portugal Cocoa cacciagione Italy Wild game

caccia Torino Small salami, weighing about 200 g, made of pork and beef and, being small, maturing quicker than the normal size

cacennau Iago Wales Berffro cakes cacerola Mexico Casserole cachalot France Sperm whale

cachat France A strong-flavoured ewes’ milk cheese from Provence, often ripened in vinegar

cá chep Vietnam Carp

cachet France A soft, white, creamy farm cheese made from ewes’ milk in Provence (NOTE: Literally ‘tablet’.)

ca chim den Vietnam Black pomfret, the fish ca chim mi Vietnam White pomfret, the fish ca chim trang Vietnam White pomfret, the

fish

Cacietto Italy A smaller version of Cacio Cavallo

cacik Turkey A mixture of chopped cucumber, garlic and lettuce in yoghurt, similar to tsatsiki

cacio Italy Cheese

Cacio Cavallo Italy A semi-hard, mildflavoured, pale yellow, pear-shaped cheese

from Sicily with a shiny yellow rind and made from spun curd similar to Provolone. It is ripened 2 to 3 months for slicing and 6 to 12 months for grating.

Caciofiore Italy A hard ewes’ milk cheese with a high fat content, a tender paste and no rind, suitable for the table or for cooking

Cacioricotta Italy A ewes’ milk cheese from central and southern Italy and Sardinia made in 2 versions. The soft version is made by a lactic coagulation and may be eaten fresh or salted and ripened for 2 to 3 months for use as a dessert or grating cheese. The hard version is coagulated with rennet or fig juice and the curd is moulded, salted and ripened for 3 to 4 months.

Caciotta Italy A small soft mild slicing cheese made from a variety of pasteurized milks with a lactic starter. Usually contains 50% water, 32% fat and 22% protein.

Caciotta di Pecora Italy A soft ewes’ milk cheese shaped like a small drum, 14 cm diameter by 7 cm with a mild-tasting dense paste and a smooth soft rind. Contains 50% water, 26% fat and 23% protein.

caciucco Italy A highly seasoned fish soup served with pieces of garlic-flavoured toast

ca com Vietnam A small fish similar to an anchovy prepared like ikan bilis

cactus leaf Nopal cactus pear Prickly pear cadan Ireland Herring

Cádiz Spain A soft goats’ milk cheese made in 1.5 kg discs and eaten after a few day’s ripening

cadju Sri Lanka Cashew nut cadog Ireland Haddock

caecum A blind, sac-like extension to the intestine of an animal which after cleaning is used as a type of sausage skin

Caerphilly United Kingdom A moist, mild, crumbly cheese made from cows’ milk. Originating in Wales it is now made generally in the UK. It is slightly acidic from the lactic starter and matured for less than 2 weeks. May be substituted for feta cheese. Also called new cheese

Caesar salad United States A mixture of crisp lettuce, anchovies, garlic-flavoured croutons and grated Parmesan cheese, tossed with a dressing of raw or coddled egg, seasoning, oil and vinegar

caesar’s mushrooms Ovoli

café 1. France Coffee 2. England, France The name given to a place selling drinks and snacks but not formal meals

café au lait France Coffee mixed with hot milk

café brûlot France Hot black coffee, sometimes with added spices (e.g. cardamom), flamed with brandy

Café Konditorei Austria A coffee shop which sells cakes and sweets for consumption both on and off the premises

café liégeois France Iced coffee served in a glass with whipped cream or ice cream

café renversé Switzerland Café au lait cafetière A straight sided glass pot with a lip

into which a tight fitting plunger with a fine wire mesh is fitted. Ground coffee and boiling water are put in the pot, the plunger is placed on top and when the coffee has infused, the plunger is depressed to filter the coffee extract which is then poured out.

caffeine The alkaloid found in tea (2–4% by weight) and coffee (1–2% by weight) and in cola drinks, responsible for some of their stimulating properties

caglio Italy Rennet caidan China Menu

cai juan China See spring roll caille France Quail

caillé France Curds

caillebotte France A white, soft, creamy curd cheese made from a variety of milks, usually sold in small wickerwork baskets or earthenware pots (NOTE: Literally ‘curdled bale or bunch’.)

cailleteau France Young quail

caillette France 1. The fourth stomach of the calf, used as a source of rennet 2. A package of flavoured chopped meat and offal wrapped in pig’s caul or wafer-thin sheets of pork fat 3. The Provençal name for a crépinette, but the crépinette does not usually contain offal

caillettes de foie de porc France Strips of pigs’ liver and bacon and chopped pigs’ sweetbreads marinated for 24 hours with chopped garlic, parsley and seasoning, formed into thin cylinders and wrapped in pig’s caul, tied, roasted in a medium oven for 1 to 2 hours, cooled in the pan juices and served cold in slices

caillettes provençales France Chopped lean pork, pork belly and liver mixed with chopped cooked spinach, sweated chopped shallots, garlic, parsley, thyme and seasoning, the whole lightly fried, bound with egg, made into balls, each ball wrapped in pig’s caul and all baked in a moderate oven with skinned and deseeded tomatoes, chopped parsley and garlic. Served hot.

caimo A yellow fruit of South American origin. See also abiu

caisse France A small French oblong container not greater than 6 cm long, used to

calabacín

hold hot food. It may be made of ceramic, paper or dough. (NOTE: Literally ‘box’.)

Caithness cheese Scotland A mild, pale yellow, creamy cheese made from cows’ milk

cajan pea Pigeon pea

Cajanus cajan Botanical name The pigeon pea plant

cajeta de celaya South America A dessert made from a caramelized milk and sugar mixture. See also arequipe

caju Portugal Cashew nut

Cajun (Louisiana) A style of cooking based on rice, okra and crayfish, developed by the French Canadians who settled during the 18th century in Southern USA. See also

Créole cuisine

Cajun-blacken, to To sear, on an extremely hot cast iron frying pan or griddle, batted out or thin tender cuts of meat, fish or poultry which have been dipped in molten butter and sprinkled with Cajun spice mix

Cajun spice mix A mixture of ground spices from Louisiana used in Cajun and Créole cooking consisting of paprika, black pepper, cumin seeds, mustard seeds, cayenne pepper, dried thyme, dried oregano and salt. Usually blended with garlic and onion and rubbed on meat or fish prior to cooking.

cake 1. A baked or fried mixture of generally fat, flour, eggs and sugar with flavourings and raising agents to lighten and aerate the mixture. May also incorporate root vegetables, principally carrot. 2. Netherlands Cake

cake flour United States A very highextraction low-protein white flour used for making very light-textured cakes such as angel cake

cake mixtures The five important cake mixtures are basic, Victoria sponge, Genoese, pound and fatless. The first two use a chemical raising agent; the last three rely on air beaten into the egg for raising. See under the name for proportions. See also cake production methods

cake production methods The five methods are: rubbing in, creaming, fatless whisking, whisking and melting. See under each name for details.

cake rack A wire grid used to support hot baked goods, cakes or bread while they cool so as to prevent their bases becoming damp cake stand 1. A round platform which can rotate on which a cake is placed for icing and decoration 2. A round platform on a pedestal for displaying a cake. By having it on a pedestal more room is available on the table.

ca khoai Vietnam Bummaloe, the fish calabacín Spain Marrow, courgette