- à la Florentine
- French for “in the style of Florence (Italy),” and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach and topped with mornay sauce… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la flamande
- À la flamande is French for “in the Flemish style,” indicating a garnish of braised cabbage, carrots, turnips, potatoes and sometimes pork or sausages… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la financière
- French for “banker's style,” alluding to the expensive ingredients in this French haute cuisine preparation… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la Crécy
- A French term referring to dishes cooked or garnished with carrots. The name comes from Crécy, France, where the finest… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la Conti
- A French term referring to dishes made or garnished with lentils (usually puréed) and sometimes bacon… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la Clamart
- A French term referring to dishes garnished with peas. It can also refer to a garnish of potato balls… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la carte
- This is a French term, literally translated as “according to the card” (the 'card' is the menu card)… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la broche
- French for “spit-roasted”… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la bourguignonne
- The French term for “as prepared in Burgundy,” one of France's most famous gastronomic regions… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la bordelaise
- A French term meaning “of or from Bordeaux” and referring to dishes served with bordelaise sauce… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la bonne femme
- Literally translated as “good wife,” the term bonne femme describes food prepared in an uncomplicated, homey manner… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la
- French term meaning “in the manner (or style) of”: In cooking, this phrase designates the style of preparation or a particular… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'indienne
- A French term describing Indian-style dishes flavored with curry and served with rice… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'espagnole
- A French term for foods prepared in the Spanish style, usually with tomatoes, onions, garlic and sweet peppers… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'Argenteuil
- A term describing a dish featuring asparagus, named after the French town that is world renowned for its asparagus… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'anglaise
- French for “in the English style,” meaning food that is simply poached or boiled. The term can also be used for food that has been coated in breadcrumbs… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'andalouse
- A French term describing dishes using tomatoes, pimientos and sometimes rice pilaf or sausage. Andalouse sauce refers to mayonnaise mixed… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'ancienne
- French for “in the old style,” describing a traditional preparation method (usually for beef) of braising, then simmering… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'américaine
- Various methods of preparing meat, game, fish, vegetables, and eggs, the best-known example being homard à l'américaine… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à l'alsacienne
- A term referring to cooking “in the style of Alsace,” a province in northeastern France whose French and German heritage is reflected in its famous cuisine… more
- Posted 26-Feb-2012 in Glossary terms starting with "A"
- à blanc
- A French term meaning “in white” and identifying foods, usually meats, that aren't browned during cooking… more
- Posted 24-Feb-2012 in Glossary terms starting with "A"
- Acidulated Water
- An acidulated water solution is often used to prevent cut fruits (apples and pears) and some vegetables (artichokes and celeriac) from becoming discoloured… more
- Posted 3-Feb-2012 in Glossary terms starting with "A"
