The quince is a round or pear-shaped, lumpy fruit with yellow skin, sometimes covered with fuzz, that must be cooked before eating. The quince, one of…
Posted 07.03.2012 in Glossary terms starting with "A"
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…
Posted 07.03.2012 in Glossary terms starting with "A"
à la flamande — is French for “in the Flemish style.” A traditional dish in the North of France, the Flemish carbonnade is a good recipe to enjoy with friends.
Posted 07.03.2012 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. Such dishes (which can range…
Posted 07.03.2012 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 French carrots are…
Posted 06.03.2012 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). This applies to meals which are ordered…