A Dictionary of Food

work, to

flavour to sauces and cooked dishes. Made commercially from vinegar, molasses, sugar, salt, anchovies, tamarind, shallots, garlic and spices. It is said to have originated when a barrel of vinegar and spices made up for a customer with Indian connections by the pharmacist’s shop, Lea and Perrins, in the early 19th century was not collected and bottled for sale by the pharmacist. Also called Lea and Perrins’ sauce, Worcester sauce

work, to 1. To mix or knead dough with a steady motion 2. During the process of fermentation, the liquid or paste is said to work

workseed Epazote

wormseed Certain types of fennel used to make a herb tea

wors South Africa Boerewors worst Netherlands Sausage

worteltje Netherlands Carrot, root vegetable wot Africa A hot curry-like meat stew from East

Africa

wrasse A very bony fish usually used as bait in the UK but used in other countries to add flavour to soups and stews

wreckfish United States A name given to various different types of fish

wu kwok China A dim sum made by deepfrying a meat filling surrounded by mashed taro. The taro beomes crisp and lacy.

wun sen Thailand Clear transparent noodles Würfelzucker Germany Sugar lumps, cubes

Wurmkraut Germany Tansy

Wurst Germany Sausage

Würstchen Germany Small sausages made from lean pork, veal and pork from the throat, seasoned, flavoured with allspice and cardamom, moistened with wine, filled into casings, tied in bundles, boiled 3 minutes in salted water then dried and grilled

Wurste Germany Cold cuts of meat

Würstel 1. Austria Sausage 2. Austria

Wienerwurst 3. Italy Frankfurter sausage Würstelbraten Austria A large joint of beef, larded with sausages, slowly braised in the oven with a little stock, sliced across the sausages and served with a sauce made from the pan juices thickened with cream Wursteplatte Germany A plate of assorted

sliced sausages

Wurst in Teig Germany A sausage wrapped in dough and baked

Wurstspeisen Germany Pork products (charcuterie)

Wurst von Kalbsgekrüse Germany A sausage made from finely chopped calf mesentery, seasoned, flavoured with nutmeg, bound with eggs and cream, packed into hog casings and linked

Würze Germany Seasoning, spice or condiment

Wurzelsellerie Germany Celeriac

Würzfleisch Germany A spicy beef stew containing sour cream, served with dumplings or potatoes

xa Vietnam Lemon grass

xacutti masala South Asia A spice mix from Goa consisting of desiccated coconut, dried Kashmiri chillies, coriander, cumin and fenugreek seeds and black peppercorns, all dry-roasted and ground

xai Catalonia Lamb

xa-lach xon Vietnam Watercress

xanthan gum E414. A gum produced from a bacterium, Xanthomonas campestris, by commercial fermentation used as a thickener or gelling agent.

xanthophyll See E161(b)

Xanthosoma sagittifolium Botanical name

The tannia plant xanthoxylum Anise pepper

Xanthoxylum piperitum Botanical name

Anise pepper and sansho xao Vietnam Stir-fried, to fry xarope Portugal Syrup

xató 1. Spain A vinaigrette sauce flavoured with chopped red chilli peppers and garlic used to dress a salad of endive and almonds. Usually served in winter. 2. Catalonia A variation on a normal salad including some or all of salt cod, tuna, anchovies or almonds

Xaviersuppe Germany Consommé garnished with small cheese dumplings

xérès, sauce France Sherry sauce xia China Shrimp

xiang gu China Shiitake mushroom xiang tsai China Coriander

xiang you China Sesame seed oil

xian su ya China Crisp roasted or grilled duck

xiao long bao Small steamed buns xi dau Vietnam Light soya sauce xie China Crab

xie rou dou fu China Fresh crab meat mixed with soya bean paste

xi gua China Watermelon xi hong shi China Tomatoes

xima South Africa A maizeor cassava-based staple porridge from Mozambique, usually served with beans, vegetables or fish. Also called upshwa

xing zi China Apricot

xin xiang de China Fresh

xiu China A method of cooking in which ingredients are first fried or steamed, then simmered and finally heated uncovered over a high heat to reduce the cooking liquor to a thick sauce

xocolata Catalonia Chocolate xoconostle Mexico Green prickly pear

xoi nep Vietnam Cooked glutinous rice served at breakfast or dinner in place of plain boiled white rice, but never at lunch

xooñ West Africa The crust which forms on the bottom of the pan when rice is cooked in just the right amount of water

xoriço Catalonia A spicy red-coloured sausage (chorizo) flavoured with paprika

xoxo Choko

xua Vietnam Jellyfish

xylitol A polyhydroxy alcohol somewhat sweeter than sugar used in sugar free chewing gum

ya China Duck

yabbie Australia A freshwater crayfish, Cherax destructor, widely distributed in Australian waters and growing to a maximum length of 30 cm but generally caught at a smaller size. They have a slightly muddy flavour and may be brown, green or purple.

yabloko Russia Apple yablonnik Russia See iablonnik

yachmennyi khleb Russia See iachmennyi khleb

yachmyen Russia Iachmen

Yachtwurst United States A coarse-textured sausage made with beef, pork and pistachio nuts

ya dan China Duck egg ya gan China Duck liver

yahni Turkey Leg of mutton on the bone, browned in mutton fat with sliced onions, then pot-roasted with a little water and seasoning in a well sealed fireproof dish

yahniya ot spanak Bulgaria Stewed lamb with spinach

yahourt Yoghurt

yair choy China Cauliflower

yaitsa po-russki Russia See iaitsa po-russki yak A domesticated animal from Tibet mainly

reared for its butter

yak butter A very strong-smelling butter made from yak milk and invariably used in Tibetan tea

yakhnee Middle East See yakhni 2

yakhni 1. South Asia Stock made from meat, bones and vegetables as in the West, simmered 12 to 14 hours in a sealed pan, the vegetables being removed after 3 hours. It may be reduced to a glace de viande when it is known as garhi yakhni. Also called yakni 2. Middle East Stew, with potatoes as the main ingredient. Also called yakhnee

yaki Japan Grilled. See also yakimono, yakitori yaki fu Japan Large cubes of gluten cake

roasted until brown

yakimono Japan The term used for foods which are rapidly grilled, barbecued or fried to give a crisp exterior and only a lightly cooked interior. The food is usually supported on one or more thin skewers depending on the size of the food. Abbreviated in recipes to yaki.

yaki myoban Japan See myoban yakinasu Japan Grilled aubergine

yakitori Japan Grilled chicken, chicken livers, onion or Asian leek and sweet pepper kebabs brushed with yakitori sauce during the cooking and sprinkled with sansho or shichimi to garnish

yakitori sauce Japan Dark soya sauce, sake, mirin, rock sugar and light soya sauce (12:8:5:5:4), simmered for 15 minutes then cooled and refrigerated

yaki zakana Japan 1. Grilled fish 2. Fish wrapped in foil parcels with onion slices, quarters of sweet green pepper, sliced mushrooms, sake, seasoning and a slice of lemon, baked in a 220°C oven for 15 to 20 minutes and served immediately

yakju Korea Rice wine

yakni South Asia See yakhni 1

yam 1. A generally large tuberous root of one of the genus Dioscorea, with dense flesh, used as a starch staple and ranging from less than 0.5 kg to 25 kg in size. They must be cooked and are treated like potatoes. Varieties are found in all tropical and subtropical areas and a few in temperate regions. Typical are cush cush yam, Chinese yam, aerial yam, winged yam, guinea yam and Asiatic yam. 2. Thailand The decorative salads of Thailand which are an art form in their own right 3. The name sometimes incorrectly given to the sweet potato grown in the USA

yamabukusu Japan A sweetened vinegar used for seasoning rice as in sushi. A reasonable substitute is vinegar, sugar and salt (15:2:1) with a pinch of MSG.

yamadon An oil obtained from yellow nutmeg yamaimo Japan Yam

yam bean 1. Jicama 2. An edible tuber of a plant, Sphenostyllis stenocarpa, similar to the jicama grown in West Africa

yamo no imo Japan See mountain yam (NOTE: Literally ‘long potato’.)

yang-baechu gimchi Korea Pickled cabbage leaves wrapped around a filling of white radish and spring onions flavoured with ginger, garlic, chillies, anchovies and salt yang-hoe Korea Raw minced beef mixed with sesame seed oil, sesame seeds, ginger, garlic, onions and sugar, formed into mounds, topped with a raw egg yolk, sprinkled with chopped pine nuts and

garnished with strips of peeled pear yan grou China Lamb or mutton yankee bean Navy bean

yan kok China Aniseed yan wo China Bird’s nest yao dou China Cashew nut

yao gou ji ding China Diced chicken with cashew nuts

yao horn Cambodia A type of fondue chinoise in which thin slices of beef, chicken and seafood are poached at the table in stock and dipped in raw egg and peanut sauce after cooking and before eating

yaourt France Yoghurt

yaout Bulgaria, Russia Yoghurt ya pi China Duck skin

yapon United States A plant similar to holly. The leaves are used by Native Americans to make the tea, yaupon.

yaprak dolmasi Turkey Vine leaves wrapped around a filling of rice, raisins, chopped onions, pine nuts, chopped parsley or dill and seasoning, baked in the oven and served cold

yard bean Asparagus bean

yard long bean See long bean, asparagus bean

yari-ika Japan A variety of squid

Yarmouth bloater England A slightly salted and smoked herring from Yarmouth

yarpakh dolmasy Russia See iarpakh dolmasy

yarrow A hardy wild perennial, Achillea millefolium, with clusters of small flowers and feathery leaves. The slightly bitter and peppery young leaves may be chopped and used in moderation for salads, to flavour dips and as a garnish.

yasai-ryori Japan A vegetable dish

yasawa A fried meatball made with chicken from the South Pacific islands

ye-khu

yassa au poulet West Africa Chicken fried with onions then simmered in a marinade

yau char koay Malaysia Crullers yau jaar gai China Crullers

yaupon United States Tea made by Native Americans from yapon leaves

yautia See tannia yau yu China Squid

ya xin China Duck hearts

ya you China Duck fat, often used to add a finish to Chinese food

ya zhang China Duck feet ya zhen China Duck gizzards

yeaning United States A young lamb or kid yeanling England A young lamb or kid yearling A year old domesticated animal. It

might be any age under 2 years.

yearn, to United States To coagulate or curdle milk

yearning United States Rennet

yeast A microorganism (strictly speaking a fungus) which reproduces by budding from the parent microorganism. The most important in cooking is Saccharomyces cerevisiae which has a multitude of variants used principally for converting sugars to alcohol or water and carbon dioxide as in beer, wine, and bread production. Yeasts can also excrete some enzymes which break down polysaccharides into simple sugars. Yeasts work best around 30 to 35°C and are killed above 60°C.

yeast buns Wales A traditional Pembrokeshire New Year bun which is basically an egg, butter, sugar and dried vine fruit enriched, yeast-raised bread with about 75 g of each enriching agent per kg of flour. After kneading and proving, the dough is rolled and cut into rounds, proved again then baked at 220°C for 15 – 20 minutes. Also called migiod

yeasted goods Flourand starch-based mixtures which are treated with yeast to produce a multitude of carbon dioxide bubbles within the mixture prior to baking yeast extract A dark brown thick glossy semisolid made by hydrolysing disrupted yeast cells to form a complex mixture of amino acids, peptides, nucleic acids and their reaction products together with vitamins and fragments of other cell contents and concentrating the solution. It has an intense flavour and is used by vegetarians and others for flavouring savoury dishes, as a vitamin

supplement and as a sandwich spread. yee raa Thailand Cumin

ye-khu Burma Sea urchin

yellow bean paste

yellow bean paste A strong-flavoured Chinese paste made from fermented soya beans. Sold in jars as a flavouring.

yellow bean sauce Fermented yellow soya beans let down with brine. Used in Sichuan and Hunan cuisines and generally in Southeast Asia. Also called brown bean sauce, soya bean condiment

yellow cake United States Cake in which egg yolks but not egg whites are used

yellow chilli A smooth waxy-skinned chilli slightly larger than a jalapeño and very hot. Also called yellow wax chilli

yellow chive Chinese chives whose leaves have been blanched by growing in the dark and which have a mild flavour

yellow crookneck squash An important commercial squash grown in southeastern USA. One of the first plants to be genetically engineered to be resistant to mosaic viruses. yellow cucumber A coarse yellow variety of cucumber grown in China. It has a rough skin and a melon-like taste. It is often peeled, shredded and preserved in honey, sometimes with ginger. Also pickled in soya

sauce.

yellow dal South Asia An Indian variety of yellow pea, Pisum sativum, allowed to mature and dry on the vine. Normally dehusked and split. Often used as a snack food after dry-roasting with spices (e.g. in Bombay mix). Also called yellow lentil, yellow split pea

yellow eel United States Ocean pout, one of the eelpout family with a sweet white flesh yellow eye mullet Australia A fish,

Aldrichetta fosteri, that is abundant in the bays, inlets and sheltered coastal waters of southern Australia. It sometimes has an earthy taste which can be removed by soaking in milk for an hour prior to cooking. Skinning the fillets will remove the small amount of oil found in the fish. Best for barbecueing.

yellow fin tuna A variety of tuna fish, Thunnus albacares, more expensive than skipjack

yellow granadilla A type of passion fruit,

Passiflora laurifolia. Also called water lemon yellow gurnard Gurnard

yellow lentil See yellow dal

yellow passion fruit The fruit of a vine,

Passiflora edulis f. flavicarpa, with a hard smooth golden-yellow skin mottled with red and a pulpy yellow flesh with a mass of embedded seeds. Slightly larger than the standard purple passion fruit. Also called golden passion fruit, granadilla, grenadilla

yellow pear tomato A tiny pear-shaped yellow tomato used for garnishing and decoration

yellow pea soup See égyptienne, purée yellow rice wine See red girl wine yellow rock See lump sugar 3

yellow rocket Winter cress yellows Light brown sugar

yellow soya bean The dried yellow beans are the common soya bean of commerce. Used for making soya derivatives and the variety which is sold cooked and canned in the west.

yellow split pea See yellow dal yellow squash Crookneck squash yellowtail dab See yellowtail flounder

yellowtail flounder A flatfish, Limanda ferruginea, up to 40 cm long and 500 g in weight with an olive-brown upper skin with reddish-brown spots and a yellowish tail. It is found on the northeast coast of North America. Cook as flounder. Also called yellowtail dab

yellow wax chilli See yellow chilli yellow wine See red girl wine yellow yam Guinea yam

yelt United States A young sow

yemas de San Leandro Spain Egg yolk threads cooked in hot sugar syrup. See also golden threads

yemek listesi Turkey Menu

yemesirkik East Africa A vegetarian stew from Ethiopia made from chopped onion browned in oil with berbere paste and garlic, mixed with mashed cooked lentils, water and more oil added and all cooked with a little salt. Served warm or cold with injera.

yen wo China Bird’s nest yerba Spain Herb

yerba buena Mexico, United States A strongly aromatic wild mint used as a flavouring

Yersinia enterocolitica Food poisoning bacteria related to the plague organism. It is found in pork and raw milk and will grow at temperatures below 10°C. The incubation period is not known, the duration is 3 plus days and the symptoms are abdominal pain, fever, headache, malaise, vomiting, nausea and chills. Common in Scandinavia and the USA.

ye som megeb East Africa A selection of different vegetable dishes served in Ethiopia on fast days, called nai tsom in Eritrea

Yetholm bannock Scotland A rich festive shortbread from the border country. The paste, which is made with a little baking powder, is enriched with ground ginger, flaked almonds, chopped candied peel, lemon zest and vanilla essence. It is rolled

into two rectangles which are sandwiched with chopped crystallized ginger as the filling and the edges scalloped. The top is brushed with egg yolk and milk and sprinkled with flaked almonds and sugar, then all baked at 170°C for 45 minutes. It may be scored and cut.

yeung choy China Watercress yeung chung China Onion ye zi China Coconut

yiaourti Greece Yoghurt, traditionally made with goats’ milk

yield The number of servings or portions obtained from a given recipe or amount of food

yiner China White fungus ying-shu China Poppy seed yin wor China Bird’s nest yiouvetsi Greece Pasta

yira Thailand Cumin or fennel

yi tong China Malt extract or maltose yiu gor China Cashew nut

yod nam mali Thailand Jasmine oil yoghoort See yoghurt

yoghourt See yoghurt

yoghurt Denmark, England, Italy, Netherlands, Norway A fermented product made from any milk treated with a culture of

Lactobacillus bulgaricus and possibly Streptococcus thermophilus at a temperature of 37 to 44°C. The fermentation is stopped by cooling to below 5°C after 4 to 6 hours when the liquid will have developed a lactic acid flavour and will be more or less thick, possibly even a gel. Different cultures of the microorganisms and the different milks lead to country-specific textures and flavours. The raw natural yoghurt so obtained may be further pasteurized, sweetened, flavoured, thickened with gums or starches, have fruit added or be treated in a variety of other ways to satisfy Western tastes. Also called natural yoghurt, plain yoghurt, yahourt, yoghoort, yoghourt, yogurt

yoghurt salad dressing Natural yoghurt mixed with ground coriander seeds, dried mint and seasoning with possibly olive oil and lemon juice

yogur Spain Yoghurt

yogurt Italy, United States Yoghurt

yok kai sake Japan Thinly sliced strips of fresh salmon marinated for an hour in a mixture of sake, soya sauce with chopped ginger root, garlic, spring onions, sugar and salt and served with decorative garnishes

yolk See egg, egg yolk

yuba

York cheese England A rich creamy soft cheese made from raw or unpasteurized cows’ milk. Also called Cambridge cheese York ham England A ham cured with dry salt, lightly oak smoked and matured for 3 to 4 months prior to being boiled. The meat is pale with a mild delicate flavour. One of the classic hams now made all over the world and considered to be the best cooked ham

for serving cold.

Yorkshire black pudding England Black pudding flavoured with marjoram, thyme, lemon thyme and savory

Yorkshire cheese cake England An open shortcrust pastry tart filled with a mixture of curd (or sieved cottage) cheese, butter, currants, eggs, sugar, grated lemon zest and nutmeg before baking. Also called Yorkshire curd tart

Yorkshire curd tart See Yorkshire cheese cake

Yorkshire parkin England A type of gingerbread made with fine or medium oatmeal

Yorkshire pie A galantine of meat

Yorkshire pudding A savoury batter nowadays baked in the oven in a large flat tin or individual patty tins together with a roast of beef, and used as an accompaniment to it. Originally the tin of batter was placed beneath a joint of beef roasting on a spit to catch the juices. The batter would cook with the heat from the fire.

Yorkshire sauce England A julienne of orange zest cooked gently in port, reserved, the port thickened with equal parts of espagnole sauce and redcurrant jelly flavoured with cinnamon and cayenne pepper, reduced, strained and finished with orange juice and the julienne of orange zest. Served with braised duck or ham.

Yorkshire spice bread A heavily spiced fruit loaf raised with yeast or baking powder

yosenabe Japan Poached chicken breast meat and shellfish served in dashi

you ga li China Curry-flavoured oil

you men sun China Braised bamboo shoots youngberry A hybrid of the loganberry and dewberry from the south of the USA. Use as

blackberry.

you yu China Squid or cuttlefish

ysaño A South American knobbly yellow tuber from a perennial climbing plant, Tropaeolum tuberosum, related to the nasturtium. It is eaten in Bolivia after freezing. Also called añu

Ysop Germany Hyssop

yu China 1. Fish 2. Pummelo

yuba Japan 1. The skin that forms on bean curd 2. Bean curd sticks

yuca

yuca Cassava

yucca 1. Cassava 2. A wild cactus-like plant, Yucca gloriosa, and related species with long fleshy leaves ending in a spike. The young stalks may be cooked like asparagus and fruits may be roasted. Also called Spanish bayonet, Spanish dagger, Adam’s needle, bear grass, Eve’s darning needle

Yucca gloriosa Botanical name See yucca 2 yu chee China Shark’s fin

yu chiap China A fermented fish sauce yu choy China Broccoli rape

yu choy sin China Heart of rape yudebutaniku no nikomo Japan Boneless

pork loin simmered in water until tender and most of the water has evaporated, cooled, cut in 2 cm cubes and simmered for 10 minutes in soya sauce, sake, sugar and sliced ginger root and a little water, more soya sauce and sugar added and all evaporated to dryness. Served with minced spring onions.

yude-tamago Japan Hard-boiled eggs

yueh shih huo kwo China Steamboat yuen sai China Coriander leaves yufka Turkey Filo pastry

yule cake See Christmas cake yule log Chocolate log

yu lu China A fermented fish sauce yum Thailand See yam 2

yum cha China Sweet cakes and savouries served with tea during the late morning

yumurta Turkey Egg

yun er China Cloud ear fungus

Yunnan A hand made goats’ milk cheese from the mountainous southwest province of the same name in China

yu pei China Shark’s skin yuri-ne Japan Lily bulb

yu ts’ai China Broccoli rape yu tu China Fish maw

yu xian rou si China Shredded spiced pork yuzu Japan A small yellow-coloured citrus fruit, Citrus junos, grown mainly for its rind which is used as a garnish and flavouring for

soups and vinegars

zabade See zabady

zabady The Arabic for yoghurt. Also called zabade, roba, rob

zabaglione Italy A warm dessert made from Marsala, egg yolks and sugar. Also called zabaione

zabaglione sauce A sauce made from Marsala, whipped eggs and sugar served warm with fruit desserts or from white wine and whipped eggs as a savoury sauce

zabaione See zabaglione zabalin Burma Lemon grass zaboca Caribbean Avocado

zachte eiren Netherlands Soft-boiled eggs zádélávané drstky Czech Republic Thin

strips of parboiled tripe sautéed in butter with chopped onions and garlic, flour added to make a roux, stock added with chopped ham and parsley and all simmered until cooked

zafferano Italy Saffron zafferanone Italy Safflower zaffran South Asia Saffron zafraan South Asia Saffron

Zahnbrasse Germany Dentex, the fish zahtar 1. North Africa A spice mixture of 2

parts dry-roasted sesame seeds, 1 part sumac and 1 part dried thyme, ground together and used as a condiment, dip or mixed with olive oil and used as a bread glaze 2. Middle East Similar to the north African zahtar, it is dry mixture of dry-roasted sesame seeds, coriander seeds, walnuts and cooked and dried chick peas, all crushed but not pulverized, with ground cumin, seasoning, cinnamon powder, dried marjoram and sumac powder. Served with a separate dish of olive oil into which bread is dipped prior to its being dipped into the zahtar. Also called dukkah

zakuski, zakouski France, Russia 1. Hors d’oeuvres 2. In Russia, a table of cold meats, fish, small appetizers and hors d’oeuvres,

traditionally, and in wealthy households, made available for casual guests between late afternoon and dinner but now often including hot dishes and served as a first course or like smörgåsbord

Zakussotchnyï, Zakoussotchnyï Russia A Camembert-type cheese made from pasteurized cows’ milk

zalm Netherlands Salmon

zamia A type of palm tree from the pith of which a starch is extracted

zampe Italy Feet, trotters zampetto Italy Pig’s leg

zampone di Modena Italy A sausage made of a mixture of lean and fat pork, seasoned, spiced, moistened with wine and packed into a boned pigs trotter, simmered for an hour and served with potatoes and a sweet sauce (NOTE: From the province of EmiliaRomagna)

zanahorias Spain Carrots

Zander Germany The freshwater pike-perch caught in European rivers and lakes and considered to be a delicacy. The flesh is firm and white with a stronger flavour than cod. It was introduced into the UK in the 1970s and is in danger of wiping out native species of fish. Also called Zant

zanoibe Italy A hors d’oeuvres of stuffed pigs’ trotters similar to sampone, served hot or cold

Zant Germany Pike-perch zao zi China Date zapote Sapodilla

zarda South Asia A sweet rice dessert

zarda palau Central Asia An elaborate Afghan dish of boiled rice soaked in a heavy sugar syrup which is flavoured with strips of orange peel. Half the rice covers the base of an ovenproof dish and the remainder surrounds the central pile of meat, which is pieces of chicken breast browned with onions and simmered with water for 20 minutes. The

zaru

cooking liquor is poured over and the covered dish is casseroled at 150°C for 40 minutes. Finally the dish is decorated with the blanched pieces of orange peel removed from the syrup, browned almond slivers and pistachio nuts, and the rice is coloured with a saffron infusion in water.

zaru Japan A strainer made of metal or bamboo

zarzamora Spain Blackberry

zarzuela Spain A colourful seafood stew mainly of shellfish. A typical zarzuela might consist of cleaned, and prepared as for a stew, mussels, squid, Dublin bay prawns, spiny lobster, hake and eel, added to a mixture of onions, garlic, tomatoes and sweet peppers all chopped and sweated in oil, simmered for 20 minutes with wine, seasoning, saffron and chopped parsley in a casserole dish and finished with stoned olives.

zarzuela de mariscos Spain A Catalan seafood dish (NOTE: Literally ‘an operetta of seafood’.)

zatore Middle East A herb and spice mix used in bread which usually includes sesame seeds, thyme and savory

zatziki Greece A dip based on finely chopped or grated, deseeded cucumber. See also tsatsiki

zatzizi Southwest Asia A Georgian dish of chicken flavoured with herbs and served with mashed walnuts

zavtrak Russia Breakfast, traditionally tea, rolls, curd cheese and/or buckwheat porridge and buttermilk

Zea mays Botanical name Maize

Zea mays saccharata Botanical name Sweet corn

zebda North Africa A Moroccan butter made in spring by churning milk which has been left to curdle for 2 to 3 days in an earthenware vessel. It is either used fresh or converted into smen.

zebu A type of domesticated ox, Bos indicus, found throughout Africa, India and East Asia

zedoaire France Zedoary zedoaria Italy Zedoary

zedoary The dried and ground root of a plant,

Curcuma zedoaria and C. zerumbet, grown and used as a spice in Southeast Asia. It has a pungent gingery flavour with a hint of camphor. The young shoots and leaves of the plant are used in Indonesian cooking. Also called white turmeric

zeeduivel Netherlands Monkfish zeekreeft Netherlands Lobster

Zeeland oysters Fine oysters from the Zeeland province of the Netherlands

zeelt Netherlands Tench zeepaling Netherlands Conger eel zeera South Asia Cumin

zeevis Netherlands Seafood

zegeni North Africa A spicy meat stew. Also called wat

zelná polevká Czech Republic Cabbage soup made from beef stock thickened with white roux, seasoned and flavoured with nutmeg, finished with egg yolks and cream and mixed with chopped blanched cabbage

zelny gulás Czech Republic A beef goulash flavoured with paprika, caraway seeds and a little vinegar and mixed with shredded white cabbage. Also called segedinsky gulás

zelyonyi shchi Russia Shpinatie shchi zemikand South Asia Elephant’s foot

zensai Japan An appetizer, e.g. aemono. See also sakizuke, tsuki dashi

zenzero Italy 1. Ginger 2. The Tuscan term for chilli pepper

zephyr 1. England, France A very light mousse of Italian origin made with fish or other foodstuff pounded to a smooth paste, mixed with egg white and cream, refrigerated and used to fill small moulds lined with thin fish escalopes or similar, baked in a moderate oven, cooled and demoulded 2. United States A light delicate cornmeal puff served instead of bread rolls with a meal

zeppole Italy 1. Doughnut 2. Fritter

zest The coloured outer layer of citrus fruit skin which contains the essential oil

zeste France Zest

zesté(e) France Flavoured with citrus fruit zest

zeste confit France Candied peel zeste d’Italie France Candied peel

zester A small very fine toothed metal grater often mounted on a wooden handle for grating the zest of citrus peel

zeytinyagli sebzeler Turkey Mixed vegetables, garlic and seasoning simmered slowly with very little water until tender. Served cold with a sprinkling of chopped parsley.

zha China Deep-fried

zha cai tang China A spicy vegetable soup zha ge zi China Deep-fried pigeon

zhang cha ya China Duck, smoked over camphor and tea

zha yu qiu China Deep-fried square pieces of fish in a hot and spicy sauce

zheng China Steamed

zhi ma yoo China A dark-coloured sesame seed oil

zhou China A kind of porridge

zhou fan China Congee rice zhu China Pig

zhug Middle East A typical spice mix from the Yemen used as a condiment and containing red peppers, red chillies, coriander leaves and seeds, garlic, green cardamom and lemon juice pounded into a paste

zhu jidan China Boiled eggs zhum Middle East Cooked junket zhu rou China Pork meat

zhu sun China Bamboo fungus zhu you China Lard

zia, alla Italy In the aunt’s style, i.e. home cooking

zibet A variety of Asian chive

zibidina Italy Pig’s ears, chops and calves’ feet cooked in chicken stock with salt and liberal pepper then cooled to form a strong jelly

Zichorie Germany Chicory

Ziebelwähe Switzerland Onion pie Ziege Germany Goat

Ziegen Germany Goats’ milk cheese Ziegenkäse Germany Goats’ milk cheese

Ziegenpfeffer Germany Sweet pepper

Ziger Switzerland Sapsago

Zigeuner Art Germany In the gypsy style. See also Zingara, à la

Zigeunerspeck Germany Lightly cured and smoked pork fat rolled in paprika and eaten raw

Zigeunerspies Germany Meat, pepper and onion kebab grilled on the barbecue or over a fire

zik de venado Mexico Shredded cooked venison served with onion, chilli peppers, coriander leaf and Seville orange flesh

zimino Italy A soup or stew of fish with white wine, tomatoes, mushrooms and herbs

ziminu France As zimino, but from Corsica Zimt Germany Cinnamon

Zimtplätzchen Germany Cinnamon biscuits Zingara, à la France In the gypsy style, i.e. with ham, tongue, mushrooms and tomatoes Zingara, sauce France A sauce for veal and poultry made to a variety of recipes and little

used

Zingiber officinale Botanical name Ginger

Zion juice Caribbean A Jamaican Rastafarian juice made from raw carrots, boiled water and soya milk (2:2:1) processed to a thick drink then flavoured with coconut cream, nutmeg, rose water, and molasses or raw brown sugar to taste

ziste France The white pith on the inner surface of citrus fruit peel (albedo). Also called peau blanche

zrazy

zita See ziti

zit argan North Africa The highly flavoured oil extracted from the fruit of the argan tree used in salads and desserts

ziti Italy Long lengths of thick macaroni

ziti mezze Italy Long lengths of macaroni slightly thinner than ziti

zitoni Italy A very thick version of ziti zitoni rigati Italy A fluted or ridged zitoni Zitronat Germany Candied peel

Zitrone Germany Lemon Zitronenstrauch Germany Lemon verbena zitun North Africa Olive

Zitwerwurzel Germany Zedoary zit zitun North Africa Olive oil

ziwa East Africa Milk

Zizania aquatica Botanical name Wild rice Zizyphus lotus Botanical name Lotus jujube Zizyphus mauritania Botanical name

Mauritian jujube

Zizyphus mistol Botanical name Argentinian jujube

zlabiya Middle East A deep-fried sweetened yeast-raised batter from Iraq. The batter is piped directly into the 190°C oil with a 5 mm nozzle to form 10 cm circles with a random and decorative cross filling. These are fried both sides for about 3 minutes, drained and soaked in a flavoured heavy sugar syrup which has been boiled to 108°C.

Z’nuni Germany The second breakfast or midmorning snack in Bavaria, traditionally black bread, raw bacon or ham and cherry liqueur

zoetwaterkreeft Netherlands Crayfish zoetzuur Netherlands Sweet-and-sour,

pickles

zoni Japan A New Year celebration soup of mochi, kamaboko, chicken meat and sliced vegetables in dashi garnished with yuzu

zoolak A lactic fermented milk product zosui Japan A thick rice soup made from well

washed and soaked short-grain rice simmered in boiling dashi with grated ginger root until the rice disintegrates, seasoned, petit pois, crumbled crisped nori and beaten egg yolk added and all simmered for 10 minutes

zout Netherlands Salt zoutevis Netherlands Salt cod

zrazy 1. Russia Beef or veal olives filled with sour pickles, hard-boiled eggs and/or vegetables 2. Poland A sirloin steak beaten flat, coated with a mixture of sweated chopped onions, bacon, breadcrumbs, egg and seasoning, rolled and tied, browned in butter then simmered in red wine with chopped onions, diced bacon and a faggot of