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Cooking
Dictionary Results
A
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Aïoli - A strongly flavored garlic mayonnaise
from the Provence region of southern France. It's a popular accompaniment
for fish, meats and vegetables.
Aji-No-Motto - Japanese name for monosodium glutamate,
MSG, used by Oriental cooks on occasion to revive a dish that
has turned out tasteless.
Akavit/Aquavit - Scandinavian form of distilled alcohol
made from grain or potatoes, and flavored with caraway seeds.
à la - French, literally, “prepared
in the style of”.
à la King - an American dish of diced foods, usually
chicken or turkey, in a cream sauce with pimientos, mushrooms,
green peppers and sometimes sherry.
à la Maréchale - small cuts of meat and poultry which
are breaded and fried in butter. Green asparagus tips and truffles
are usual in the garnish.
à la Mode - literally, “following the fashion”.
In the United States, it is food that is served with ice cream;
in France it names braised meat smothered in sauce.
à la Nicoise - dishes with black olives, tomatoes,
garlic, anchovies and dried cherries. Also, a candy of caramelized
sugar and browned almonds.
à la Printanier - to be cooked or garnished with fresh
spring vegetables. Printemps is the French word for spring.
à la Provencale - a dish including garlic, olive oil,
tomatoes and often black olives.
al Dente - Italian for to the tooth; used to describe a
food, usually pasta, that is cooked only until it gives a slight
resistance when one bites into it; the food is neither soft nor
overdone.
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