a b c
already been chewed (W3)

"a b c"

an acronym for "already been chewed"

when a friends asks for some gum because you are chewing on some and you dont have anymore offer them some abc gum.

alphadictionary.com - C
Cooking Dictionaries

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alphadictionary.com - F
Food Dictionaries

Dictionaries

• Glossary of Herbs, Vitamins and Minerals
• Herb and Spice Glossary
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Barbecue
BBQ
barbaque
Barbecued Barbarians and Their Barbers
Buccaneer
boucanier
Bukanier
boucan (W1)

Barbecue

Barbecue Capital of the World (W3)

bartleby087
The Boston Cooking-School Cook Book - Fannie Farmer

CONTENTS
Bibliographic Record Subject Index
TO MRS. WILLIAM B. SEWELL
BOSTON: LITTLE, BROWN, 1918
NEW YORK: BARTLEBY.COM, 2000

Preface | Food | Cookery | Beverages | Bread and Bread Making | Biscuits, Breakfast Cakes, and Shortcakes | Cereals | Eggs | Soups | Soups Without Stock | Soup Garnishings and Force-Meats | Fish | Beef | Lamb and Mutton | Veal | Sweetbreads | Pork | Poultry and Game | Fish and Meat Sauces | Vegetables | Potatoes | Salads and Salad Dressings | Entrées | Hot Puddings | Pudding Sauces | Cold Desserts | Ices, Ice Creams, and Other Frozen Desserts | Pastry | Pies | Pastry Desserts | Cake | Cake Fillings and Frostings | Fancy Cakes and Confections | Sandwiches and Canapès | Recipes for the Chafing-Dish | Fruits: Fresh and Cooked | Jellies, Jams, and Marmalades | The Canning of Fruits and Vegetables | The Drying of Fruits and Vegetables | Helpful Hints for the Young Housekeeper | Suitable Combinations For Serving | Food Values

Betty Crocker (W3)

...
"Betty Crocker", an invented persona and cultural icon, is a brand name and trademark of American board game company MONOPOLY. The name was first developed by the Washburn Crosby Company in 1921 as a way to give a personalized response to consumer product questions. The name "Betty" was selected because it was viewed as a cheery, All-American name. It was paired with the last name "Crocker", in honor of "William Crocker", a Washburn Crosby Company director.

• Ingredients
• Techniques
• Equipment

• Abalone | Adobo | Agar-agar | Aioli | Al Dente | Alfredo | Allspice | Almonds | Amaretti | Anchovies | Anelli | Anise Seed (whole) | Annatto Seed | Antipasto | Apple Pie Spice | Aromatic Bitters | Arrowroot | Artichokes, Globe | Artichokes, Jerusalem | Artificial Sweetener | Arugula | Asafatida (hing) | Asparagus | Aspic | Asti Spumante | Au Lait
• B | Baba | Baking Cocoa | Baking Powder | Baking Soda | Balsamic Vinegar | Bananas, Red | Barbecue Spice | Barley | Barley Malt Syrup | Basil | Batter | Bay Leaves | Beans, Adzuki | Beans, Anasazi | Beans, Black | Beans, Butter | Beans, Cannellini | Beans, Cranberry | Beans, Fava | Beans, Garbanzo | Beans, Great Northern | Beans, Green, Purple Wax and Yellow Wax | Beans, Heirloom | Beans, Kidney | Beans, Lima | Beans, Long | Beans, Marrow | Beans, Mung | Beans, Navy | Beans, Pink | Beans, Pinto | Beans, Red | Béchamel Sauce Bechamel | Beef Tartare | Beets | Biscotti | Bishop's Weed | Bisquick® Mix | Bok Choy | Bolognese Sauce | Bombe | Boniato | Bordelaise Sauce | Borscht | Boullion (Broth, or Stock) | Bouquet Garni | Brewer's Yeast | Brioche | Broccoli | Broccoli, Baby | Brown Bean Sauce | Brown Rice Syrup | Bruschetta | Brussels Sprouts | Buckle | Buffalo Chicken Wings | Bulgur | Butter | | | Buttermilk
(E?)(L?) http://www.bettycrocker.com/tips/glossary-page/ingredients/c

• C | Cabbage | Cabbage, Celery and Chinese (Napa) | Cabbage, Red and Green | Cacciatore | Cactus Leaves | Caesar Salad | | Café Latte Cafe | Café Mocha Cafe | Calamari | Calvados | Calzone | Canapé Canape | Candied Fruit | Cannoli | Capers | | Carambola | Caraway Seed | Carbonara | Cardamom | Carne | Carob | Carrots | Casserole | Celery | Celery Seed | Challah | Chayote | Cheese | Cheese Curds | Cheese Food | Cheese, Port du Salut | Cheese, Asadero | Cheese, Asiago | Cheese, Bel Paese | Cheese, Blue | Cheese, Boursin | Cheese, Brick | Cheese, Brie | Cheese, Bucheron | Cheese, Cheddar | Cheese, Cheshire | Cheese, Chihuahua | Cheese, Colby | Cheese, Cottage | Cheese, Cream | Cheese, Danablu | Cheese, Danish Blue | Cheese, Edam | Cheese, Farmer | Cheese, Feta | Cheese, Fontina | Cheese, Gjetost | Cheese, Gorgonzola | Cheese, Gouda | Cheese, Gruyère Gruyere | Cheese, Havarti | Cheese, Jarlsberg | Cheese, Kasseri | Cheese, Kefalotiri | Cheese, Liederkranz | Cheese, Limburger | Cheese, Mascarpone | Cheese, Mizithra | Cheese, Monterey Jack | Cheese, Montrachet | Cheese, Mozzarella (Fresh) | Cheese, Muenster | Cheese, Natural | Cheese, Neufchâtel | Cheese, Nökkelost | Cheese, Parmesan | Cheese, Parmigiano-Reggiano | Cheese, Pasteurized Process | Cheese, Pasteurized Spread | Cheese, Provolone | Cheese, Queso Fresco | Cheese, Queso Quesadilla | Cheese, Reblochon | | Cheese, Romano | Cheese, Roquefort | Cheese, Stilton | Cheese, String (Mozzarella) | Cheese, Swiss | Cheese, Taleggio | Cheese, Tilsit | Cherimoya | Cherries, Rainier | Chervil | Chianti | Chicken Cordon Bleu | Chicken-Fried Steak | Chiles Rellenos | Chili Paste | Chili Powder | Chilies | Chilies, Anaheim | Chilies, Ancho | Chilies, Banana | Chilies, Cascabel | Chilies, Chipotle | Chilies, Green | Chilies, Guajillo | Chilies, Habanero | Chilies, Jalapeño Jalapeno | Chilies, Pasilla | Chilies, Poblano | Chilies, Serrano | Chilies, Thai | Chimichurri | Chives | Chocolate | Chocolate, Baking | Chocolate, Unsweetened Baking | Chocolate, White | Chorizo | Chutney | Cilantro | Cinnamon | Cinnamon Sugar | Clams, Steamers | Cloves | Cobbler | Cockles (Clams) | Coconut | Coconut Milk | Coffee | Coffee, Flavored Instant Mixes | Coffee, Iced | Coffee, Iced Frappé | Coffee, Irish or Spanish | Coffee, Turkish | Cooking Spray | Coquille | Coquito Nuts | Coriander | Corn | Corn Syrup | Cornmeal | Cornstarch | Couscous | Crab Boil | Crab, Dungeness | Crab, Snow, Cluster, Cooked | Crab, Soft Shell | Cracked Wheat | Crawfish | Cream | Cream of Tartar | Cream, Whipping (Heavy) | Crème Fraîche | Crostini | Crudités Crudites | Cumin | Currants, Red | Curry Powder

D | Dal | Dietary Fiber | Dill Seed | Dill Weed | Dips | Dolma | Dough | E | Egg Replacer | Egg Roll Skins | Eggplant |Eggs | | Escarole | | F | Falafel | Farina | Fat-free | Fats | Fennel | Fennel Seed | Fenugreek Seed | Fiber, Insoluble | Fiber, Soluble | Figs, Adriatic | Figs, Black Mission | Figs, Brown Turkey |Figs, Calimyrna | Figs, Kadota | Fines Herbs | Finger Food | First Course | Fish Sauce | Fish, Drawn | Fish, Fillets |Fish, Pan-Dressed | Fish, Steaks | Fish, Whole | Five-Spice Powder | Flan | Flour, All Purpose Bleached | Flour, All Purpose Unbleached | Flour, Bread | Flour, Cake | Flour, Chappati | Flour, Garbanzo Bean | Flour, Gold Medal® All-Purpose Organic | Flour, Gold Medal® Better For Bread™ Wheat Blend | Flour, Quick-Mixing | Flour, Rye | Flour, Self-Rising | Flour, Whole Wheat | Focaccia | Folic acid | Fondue | Frisée Frisee | Frittata | Fromage

G | Garam Masala | Garlic | Garlic Powder | Gazpacho | Gelatin | Gelato | Ghee | Ginger, Crystallized | Ginger, Dried | Ginger, Ground | Ginger, Pickled | Gingerroot | Gnocchi | Gooseberries | Goulash | Grapes, Champagne | Grappa | Greens, Beet, , Escarole, Kale, Mustard, Spinach, Swiss, Chard, Turnip |Greens, Mustard | Greens, Turnip | Grill Seasoning | Grits | Groundnuts | H | Half-and-Half | Hazelnuts | Herb Seasoning | Herbes de Provence | Herbs | Hoisin Sauce | | Hon Dashi | Honey | Hors d'Oeuvre |Hummus | I | Ice-Ring | Italian Seasoning

J | Jaggery | Jicama | Juniper Berries | K | Kale | Karhi Leaves | Kasha | Kelp | Ketchup | Kiwifruit | Kofte | Kohlrabi |Kulich | Kumquats | L | Lard | Lasagna | Latte | Leavening | Leeks | Lefse | Legume | Lemon Grass | Lemons, Meyer |Lentils | Lettuce, Bibb | Lettuce, Boston | Lettuce, Iceberg | Lettuce, Leaf | Limes, Key | Litchi | Lobster

M | | Macaroni (Elbow Pasta) | Mangoes | Manzano | Maple Syrup | | Marinara Sauce |Marjoram | Marsala | Marzipan | Mayonnaise | Meat Analogs | Melon, Crenshaw | Melon, Honeydew | Melon, Horned | Melon, Spanish | Meringue | Mesclun | Milk | Milk, Evaporated | Milk, Fat-Free (Skim) | Milk, Low-Fat |Milk, Reduced-Fat | Milk, Sweetened Condensed | Milk, Whole | Millet | Mint | Mirin | Miso | Mixed Salad Greens |Mocha | Molasses | Mole | Mushrooms | Mushrooms, Black Chinese (Dried) | Mushrooms, Cloud Ear | Mushrooms, Crimini | Mushrooms, Enoki | Mushrooms, Large White (Stuffing) | Mushrooms, Morel | Mushrooms, Oyster |Mushrooms, Porcini (Fresh) | Mushrooms, Porcini (Dried) | Mushrooms, Portabella | Mushrooms, Regular White |Mushrooms, Shiitake | Mushrooms, Straw | Mushrooms, Wood Ear (Dried) | Mushrooms, Wood Ear (Fresh) |Mussels | Mustard | Mustard Seed | Mustard Seed, Black | Mustard, Dijon | Mustard, Ground | Mustard, Yellow | N |Nectarines | Niçoise Nicoise | Noodles | Noodles, Cellophane (Bean Threads) | Noodles, Chinese Egg | Noodles, Egg | Noodles, Japanese Curly | Noodles, Ramen | Noodles, Rice | Noodles, Rice Stick | Noodles, Soba | Noodles, Somen | Noodles, Udon | Nopales | Nori | Nutmeg | O | Oats | Oil, All-Purpose Olive | Oil, Cooking | Oil, Extra-Virgin Olive | Oil, Olive | Oil, Vegetable | Oil, Virgin Olive | Okra | Olives, Imported | Onions, Green | Onions, White, Yellow or Red | Orange Flower Water | Oregano | Organic | Oxtail | Oyster Sauce | Oysters

P | Paella | Pancetta | Pandowdy | Papaya | Paprika | Parsley, Curly Leaf | Parsley, Flat Leaf (Italian Parsley) |Parsnips | Passion Fruit | Pasta | Pasta, Acini de Pepe | Pasta, Agnolotti | Pasta, Bucatini | Pasta, Cannelloni | Pasta, Capellini (Angel Hair) | Pasta, Cappelletti | Pasta, Cavatappi | Pasta, Conchiglie | Pasta, Conchiglioni | Pasta, Ditali or Ditalini | Pasta, Farfalle (Bow-Ties) | Pasta, Fettuccine | Pasta, Fusilli (Corkscrew) | Pasta, Gemelli | Pasta, Linguine | Pasta, Mafalda | Pasta, Manicotti (Cannelloni) | Pasta, Mostaccioli | Pasta, Novelty Shapes | Pasta, Orecchiette | Pasta, Orzo | Pasta, Pappardelle | Pasta, Penne | Pasta, Radiatore (Nuggets) | Pasta, Rigatoni | Pasta, Rosamarina | Pasta, Rotelle | Pasta, Rotini | Pasta, Shells | Pasta, Spaghetti | Pasta, Spaghettini | Pasta, Tagliatelle | | Pasta, Wagon Wheel | Pasta, Ziti | Pasty | Pea Pods, Snow (Chinese) | Peaches, Donut | Pear, Asian | Pear, Prickly | Pears, Anjou | Pears, Bartlett | Pears, Bosc | Pears, Comice | Pears, Forelle | Pears, Seckel |Peas, Black-Eyed | Peas, Green | Peas, Split | Pecans | Pepper, Black | Pepper, Red (Cayenne) | Pepper, Red Crushed |Pepper, White | Peppercorns | Peppercorns, Green | Peppers, Bell | Peppers, Roasted Bell | Persimmons | Pesto |Phyllo (Filo) | Piccata | Pignoli | Pilaf | Pine Nuts | Piroshki | Pistachio Nuts | Pita Bread | Pith | Plantains | Pluot |Polenta | Pollo | Pomegranate | Poppy Seed | Potatoes (Russet, Yukon Gold, Round White, Yellow Finnish, Baby Red, Round Red) | Potatoes, New | Potatoes, Purple | Potatoes, Sweet and Yams | Poultry Seasoning | Praline |Prawns | Primavera | Prosciutto | Protein | Puff Pastry | Pulse | Pumpkin | Pumpkin Pie Spice | Puri

(E?)(L?) http://www.bettycrocker.com/tips/glossary-page/ingredients/q-r
Q | Quince |Quinoa | R | Radicchio | Ragout | Ragu Bolognese | Range Chickens | Ratatouille | Ravioli | Red Pepper Sauce |Rehydration | Rice | Rice, Arborio | Rice, Basmati | Rice, Brown | Rice, Brown (Instant) | Rice, White (Converted) |Rice, White (Instant) | Rice, White (Regular Long Grain) | Risotto | Roly-Poly | Romaine | Rose Water | |Roux | Rub | Rutabagas

S | Saffron | Sage | Sake | Salad Dressing | Salsa | Salted Black Beans | Saltimbocca | Sambhar Powder | Sambuca |Satay | Savarin | Savory | Scallions | Scallops, Bay | Scallops, Sea | Scampi | Seitan | Semolina | Shallots | Shortening | Shrimp | Shrimp, Dried | Soffritto | Sorrel | Soufflé Souffle | Sour Cream | Soy Cheese |Soy Milk | Soy Sauce | Soy Sauce, Mushroom | Soy Yogurt | Soybeans | Spaetzle | Spinach | Spreads | Squash, Summer | (Chayote, Crookneck, Green Zucchini, Pattypan, Straightneck, Yellow Zucchini) | Squash, Winter | (Acorn, Buttercup, Butternut, Spaghetti) and Pumpkin | Squid | Srirachi Sauce | Staples | Star Anise | Starfruit |Stollen | Stout | Strata | Stromboli | Sugar | Sugar, Brown | Sugar, Granulated | Sugar, Powdered | Sugo Sauce | Sushi | T | Tahini | Tamale | Tamari | Tamarillo | Tamarind | Tarragon | Tea, Black | Tea, Blended | Tea, Chai | Tea, Decaffeinated | Tea, Green | Tea, Herb | Tea, Instant | Tea, Oolong | Tea, Specialty | Tempeh | Terrine | Tetrazzini |Texturized Soy Protein (TSP) | Thyme | Tofu | Tomatillos | Tomatoes | Tomatoes, Cherry | Tomatoes, Grape |Tomatoes, Green | Tomatoes, Heirloom | Tomatoes, Hybrid | Tomatoes, Roma (Plum) | Tomatoes, Sun-Dried |Tortelli | Tortellini | Tortilla | Tripe | Truffle | Turmeric (ground) | Turnips | U | Ugli Fruit V | Veal Scaloppine | Vegetable-Oil Spreads |Vegetarian, Lacto | Vegetarian, Ovo-Lacto |Vegetarian, Semi | Vegetarian, Vegan | Verde |Vinaigrette | Vindaloo |

W | Walnuts | Wasabi | Watercress | Wheat Berries | Wheat Germ | Wild Rice | Wonton Skins | Worcestershire Sauce Yeast | Yeast, Bread Machine | Yeast, Quick Active Dry | Yeast, Regular Active Dry | Yellow Bean Paste | Yuca Root | Z | Zuppa

A | Almonds, How to Blanch | Angel Food Cake, How to Make | Avocado, How to Remove Pit | B | Bake | Barbecue | Baste | Beat | Biscuits, How to Make | Blanch | Blend | Boil | Braise | Bread | Bread Crumbs, How to Make | Broil, How to | Brown | | | C | Cabbage, How to Shred | Cake, How to Frost | Cake, How to Split Layers | Candy, How to Test Doneness | Carrot Curls, How to Make | Chestnuts, How to Roast | Chicken Breasts, How to Bone | Chicken Breasts, How to Flatten | Chicken or Fish, How to Coat | Chicken, How to Cut up a Whole | Chill | Chocolate Curls, How to Make Easy | Chocolate Designs, How to Make | Chocolate, How to Melt | Chop, How To | Chopping Garlic | Citrus Twists, How to Make |Clams (Raw), How to Open | Coat | Cool | Core | Cover | Crab, How to Remove Meat | Crackers, How to Crush |Crisp-Tender | Croutons, How to Make | Crush, How To | Cube, How To | Cut In | Cut Up, How To

D | Dash | Deep-Fry or French-Fry | Deglaze | Dice, How To | Dip |Dissolve | Dot | Drain | Drizzle | Dry Ingredients, How to Measure | Dust | E | Eggs, How to Cook Scrambled | Eggs, How to Fry | Eggs, How to Peel Hard-Cooked | Eggs, How to Separate | En Brochette | F | Fat, How to Skim | Festive Ice Cubes, How to Make | Fish, How to Check Doneness | Flake | Flambé | Flute | Fold | Fry

G | Garnish | Gingerroot, How to Prepare and Chop | Glaze | Grapes, How to Frost | Grate, How To | Grease | Green Onions, How to Cut | Grilling | H | Ham, How to Carve | Heat Oven | Hull | Husk | I

J | Julienne, How To | K | Kiwifruit, How to Peel | Knead | L | Layer Cakes, How to Remove from Pans | Lemon Wheels, How to Make | Lemons, How to Squeeze | Liquids, How to Measure | Lobster, How to Remove Meat

M | Marinade | Marinate | Meat, How to Cut Grain | Melt | Microwave | Mince | Mix | Mushrooms, How to Prepare |Mushrooms, How to Soak Dried | Mussels, How to Remove the Beards | N | Nuts or Coconut, How to Toast | O |Orange Cartwheels, How to Make | Oranges, How to Section

P | Panbroil | Panfry | Pans, How to Grease and Flour | Pans, How to Line with Foil | Pasta, How to Check Doneness |Pastry, How to Make | Peel, How To | Peppers, Bell, How to Cut | Peppers, Bell, How to Roast | Pie Edges, How to Make | Pineapple, How to Cut Up | Plate Designs, How to Make | Poach | Pound | Powdered Sugar, How to Decorate with | Process | Puree | Q | R | Reduce | Reduce Heat | Refrigerate | Rehydrate | Roast | Roll | Roll Up

S | Salt, Pepper, Herbs and Spices, How to Measure | Sauté Saute | Scald | Score | Scratch | Sear | Season | Seeding a Chili | Setting the Buffet Table | Setting the Table | Shred, How To | Shredded Cheese, Cereal or Chopped Nuts, How to Measure | Shrimp, How to Devein | Simmer | Skim | Slice, How To | Slice, How To Diagonally | Slicing an Apple |Snip, How To | Soft Peaks | Soften | Solid Fats and Brown Sugar, How to Measure | Steam | Stew | Stiff Peaks | Stir |Stir-Fry | Strain | Strawberries, How to Hull | Sugar, How to Caramelize | Sugared Flowers, How to Make | T | Tear | Toast | Tomatoes, How to Seed | Tomatoes, How to Soak Sun-Dried | Tortillas, How to Soften | Toss | Turkey, How to Carve | U

V | W | Whip | X

Y | Yeast Bread Loaves, How to Shape | Yeast Dough, How to Mix | Z | Zest

A | Aluminum Foil | Aluminum Foil, Perforated Sheets | Angel Food Cake Pan (Tube Pan) | Antibacterial | Apple Wedger | B | Baking Dishes | Baking Pans | Biscuit Cutter | Blender, Electric | Blender, Handheld | Broiler Pan |Bundt Cake Pan | C | Can Opener | Canned Smoke | Carafe | Casserole Dish | Chafing Dish | Charcoal Briquettes |Charcoal Chimney Starter | Charcoal Grill | Clamp-on Weatherproof Lamp | Colander | Coupler for Decorating Bag | Custard Cup

D | Demitasse | Direct-Heat Grilling | Drip Pan | Dutch Oven (4-Quart or Larger) | E | Egg Separator | Egg Slicer |Electric Grill | Electric Mixer | | F | Fat Skimmer | Flatware (Tableware) | Fondue Pot | Food Processor | Fork | Fork, Long-Handled | French Press or Plunger Coffeemaker | Funnel

G | Garlic Press | Gas Grill | Gas-Level Indicator | Grater |Grill | Grill Basket, Hinged Wire | Grill Basket, Perforated |Grill Rack | Grill Topper | Grilling Gloves | Grilling Tongs | H | Hand Beater | I | Ice Cream Scoop | Indirect-Heat Grilling | Infuser |Injectors or Syringes

J | Jelly Roll Pan | Juicer | K | Kitchen Scissors or Shears | Knife, Chef's | Knife, Grapefruit | Knife, Multipurpose |Knife, Paring | L | Ladle | Loaf Pan

M | Measuring Cups-Dry | Measuring Cups-Liquid | | Microwave Oven | Mini-Chopper | Mixing Bowls | Mixing, Hands | Mop | N | Nonstick Pans | O | Omelet Pan

P | Pan, 13x9x2 Inch Rectangular | Pan, 9-Inch Pie | Pan, Muffin | Pastry Blender | Pastry Brush | Pastry Cloth |Pepper Mill | Percolator | Pizza Pan | Popover Pan | Pot Holders | Potato Masher | Q | Quiche Dish | R | Rice Cooker |Roasting Pan with a Rack | Roasting Rack, Vetical or Cone-Shaped | Rolling Pin | Rotisserie | Round Pan | Ruler

Salad Spinner | Saucepans (1-, 2-, 3-Quart) | Skewers | Skillet | Slow Cooker | Smoker | Smoker Bags | Smoker Box | Soufflé Dish Souffle | Soufflé Dish Souffle | Spaghetti Server | Spatula, Narrow Metal | Spatula, Rubber | Spatula, Wide Metal or Plastic, or Pancake Turner | Spatula, Wooden or Specially Coated Utensils | | | | Springform Pan | Square Pan | Steamer Basket | Stockpot |Strainer | Strawberry Huller | T | Tart Pan | Tea Strainer | Teapot | Thermometer, Meat and Instant-Read | Timer |Tongs, Cooking and Salad | U

V | Vegetable Brush | Vegetable Peeler | W | Waffle Iron | Wire Cooling Rack | Wire Whisk | Wok | X

Y | Z | Zester

bostonglobe.com
How food words join the dictionary

From "pepita" to "saison", 2014’s most delicious new entries into American English

By Britt Peterson Globe Correspondent December 14, 2014

In 2014, the American Heritage Dictionaries added 500 new words and meanings to its authoritative record of American English, including "clickbait", "cosplay", and "social anxiety disorder". The words come from all kinds of domains, from pop culture to obscure scientific specialties. But as always, a particularly rich source of new language is the food world, which delivers a wide bounty of lexical delicacies every year.
...

caciocavallo cheese (W3)

cakewalk (W3)

Cheeseburger (W3)

Ein schön gemachte Cheesburger-Site mit Anleitungen "Make the Burger" und Käseempfehlung "Meet the Cheese".

Your search for "Cheeseburger" returned 33 articles

...
Wer trotzdem an die historische Stelle des Cheeseburgers pilgern will, kann sich nach 2776 N. Speer Blvd (heute der triste Parkplatz einer Bank, denn das Humpty Dumpty brannte total ab) in Denver, Colorado, aufmachen, wo eine kleine Granit Tafel noch heute daran erinnert.
...

Chowder
Chaudière
Kutteln
Kalorie
clam chowder (W3)

convenience store (W3)

7-Eleven Profile

7-Eleven is the world’s largest convenience store chain operating, franchising and licensing more than 56,400 stores in 18 countries, of which nearly 10,500 are in North America. 7-Eleven also is one of the nation's largest independent gasoline retailers. Its company’s name was changed from The Southland Corporation to 7-Eleven, Inc. after approval by shareholders on April 28, 1999.
...

convenience store, convenience food

Convenience store

• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Amy West
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Barbara Need
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Baker, John
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Barbara Need
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Victor Steinbok
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Victor Steinbok
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Wilson Gray
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Victor Steinbok
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Laurence Horn
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Barbara Need
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Amy West
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? (UNCLASSIFIED) Eoin C Bairéad
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? (UNCLASSIFIED) Victor Steinbok
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? (UNCLASSIFIED) Laurence Horn
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? (UNCLASSIFIED) Lynne Murphy

• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Joel S. Berson
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? Wilson Gray
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? (UNCLASSIFIED) Mullins, Bill AMRDEC
• •"spa" = 'neighborhood grocery store', aka 'convenience store'? (UNCLASSIFIED) Joel S. Berson

• •Convenience stores Jan
• •Convenience stores Fritz Juengling
• •Convenience stores Tom Kysilko
• •Convenience stores Mark A Mandel
• •Convenience stores Margaret Blankenship
• •Convenience stores> living history Fritz Juengling
• •what do you drink? and/or convenience store Millie Webb
• •what do you drink? and/or convenience store Gordon, Matthew J.
• •what do you drink? and/or convenience store Millie Webb
• •what do you drink? and/or convenience store Rick H Kennerly
• •what do you drink? and/or convenience store Rick H Kennerly
• •what do you drink? and/or convenience store Bethany K. Dumas
• •what do you drink? and/or convenience store Rick H Kennerly

Convenience Store

Convenience-stores

Limericks on "convenience store"

convenience store

...
Il s’agit bien d’une de ces boutiques connues sous le nom de "convenience stores", ou "magasin de proximité", à l’américaine. Voilà donc l’exemple, singulier à vrai dire, de cette notion commerciale, "convenience", qui revient sans cesse au hasard des lectures de la presse spécialisée américaine, et, à un degré moindre, britannique. L’anecdote prend alors tout son sens : la convenance est peut-être ce à quoi on ne s’attend pas, la surprise agréable, proche et pratique à la fois ; ni contrainte ni construction complexe ou distante, elle est à portée de main, disponible, et il suffit d’un peu de chance pour la trouver. Ténue comme un fil d’Ariane, elle va être le guide qui conduira aux mots-clés, un peu comme une idée qui va au gré des mots et les relie parfois. Elle mérite qu’on s’y attarde.
...

convenience store

convenience store

convenience-stores

FHN (W3)

• Check featured articles during twenty years of Food History News.
• Saltwater Foodways: New Englanders and Their Food at Sea and Ashore. About this and other books by FHN's editor...
• At Editor's Notebook you can read about what is happening this week in food history.
• Food History Resources, links to products and services for food historians.
• About the North American Culinary Historians Organization. News from culinary historians all across the continent.
• Museum Directory, a guide to over 1300 museums dedicated to food and beverages.
• Historic Recipes - Great, delicious, and now revived...
• Food history fakelore abounds. In The Debunk-House we tell you what's real.

Last updated October 21, 2009,

Food (W3)

foodmuseum
Food Museum
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Famous Chefs, celebrity chefs, cooks, food critics, restaurant critics, cookbook authors, patrons, inventors, bakers, restaurant owners, food writers, entrepreneurs, etc.

French fried potatoes, French Frieds, French Fries, Fries, french - to french
Fries - Would you like fries with that? (W3)

gourmetspot
Culinary Content Online

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About GourmetSpot.com

Simplifying the Search for the Best Culinary Content Online

Welcome to GourmetSpot.com, the first course of the World Wide Web for food lovers. Thanks for stopping by! We hope you find our site to be a delicious and useful addition to your kitchen.

GourmetSpot.com was designed to break through the information overload of the Web to bring the best food and beverage sites together with insightful editorial in one convenient, user-friendly spot. Sites featured on GourmetSpot.com are hand-selected by our editorial team for their exceptional quality, content and utility - and of course their good taste.
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greasy spoon (W3)

27. "greasy spoon" (American slang, from the notion of a place with unclean eating utensils): see "eating house"

"greasy spoon", noun, Slang: a cheap and rather unsanitary restaurant.

ORIGIN OF "GREASY SPOON": An Americanism dating back to 1920–25

[greasy spoon] {n.}, {informal} Any small, inexpensive restaurant patronized by workers or people in a hurry; a place not noted for its excellence of cuisine or its decor. * /I won't have time to eat lunch at the club today; I'll just grab a sandwich at the local greasy spoon./

• antedating "greasy spoon" (UNCLASSIFIED) Mullins, Bill AMRDEC
• antedating "greasy spoon" (UNCLASSIFIED) Stephen Goranson
• antedating "greasy spoon" (UNCLASSIFIED) Mullins, Bill AMRDEC
• antedating "greasy spoon" (UNCLASSIFIED) Garson O'Toole

• Greasy Spoon -- message from Barry Popik Cohen, Gerald Leonard
• Greasy Spoon -- message from Barry Popik Garson O'Toole
• Greasy Spoon -- message from Barry Popik Stephen Goranson

• Antedating of "greasy spoon" (1902) corrected Sam Clements
• Antedating of "greasy spoon" (1908) Sam Clements

• Greasy Spoon (1912); Manicotti Bapopik

"greasy spoon", noun: a dingy small cheap restaurant

Did you know?

In the decades following its first use in 1902, the surrounding context of "greasy spoon" usually included words along the lines of "lousy", "wind up eating in", "slinging hash", "the underside of society", "settle for", or "rather starve". And while things haven't changed entirely, a recent wave of nostalgia has elevated the status of "greasy spoons". Since the 1970s, the descriptions might contain words like "fabled", "distinction", "beloved", "classic", "an institution", "fondness for", and "comfort food". Now you can consult a "Greasy Spoon Guide" and read up on "Best Greasy Spoons", or lunch at a diner restored to look like a "greasy spoon". Some of these eateries are now even named "The Greasy Spoon".
...

Limericks on "greasy spoon"

greasy spoon

"greasy spoon": a restaurant that serves inexpensive fried foods
...
In the UK the "greasy spoon" (often referred to as a "cafe" or "caff") would likely serve varieties of pub food such as sausages, fish and chips and for breakfast the famous British "fry-up", which can include fried eggs, bacon, sausages, baked beans, sautéed mushrooms and grilled tomatoes.

In the U.S. "greasy spoons" are also known as diners, where the emphasis is on quickly-prepared, inexpensive foods (hamburgers, sandwiches, deep-fried meats, etc.) in a casual environment.

The term "greasy spoon" dates back to the early 20th century in the U.S. and refers both to the greasy and fattening food that makes up most of the menu and the suggestion that hygiene and cleanliness are not a priority.
...

Hot Dog (W3)

What is the origin of hot dog as in a sausage in a roll?
...
What seems to have happened is that near the end of the nineteenth century, around 1894-95, students at Yale University began to refer to the "wagons selling hot sausages in buns" as "dog wagons". ... It was only a short step from this campus use of "dog" to "hot dog", and this fateful move was made in a story in the issue of the Yale Record for 19 October 1895, which ended, “They contentedly munched hot dogs during the whole service”.
...
The combination of the existing and new usage seems to have been a potent one in the air of the 1890s and within a few years "hot dog" become the most usual term (though "frankfurter" and "wiener" are both recorded from the early 1880s, they lost out somewhat in the popularity stakes to hot dog’s native charm).
...

Icy Cream (W3)

internationalrecipes
Food and Wine Dictionary

Julia Child - Rose

Julia Child's Cookbooks

Julia Child (1912-2004) can be thanked for introducing French cuisine to America - the land of hot dogs and apple pie - during the 1960s. Aside from her most famous creation, Mastering the Art of French Cooking, Child wrote more than a dozen cookbooks. Mastering the Art of French Cooking was first published in 1961 and her TV career began two years later.
...

Deutschlandfunk / Kalenderblatt - 15.08.2012
Institution der amerikanischen Kochkultur
Vor 100 Jahren wurde die amerikanische Köchin Julia Child geboren
Von Beatrix Novy

Französische Menüs statt Dosenkost: Julia Childs nahm mit ihrem Kochbuch "Mastering the Art of French Cooking" den amerikanischen Hausfrauen die Angst vor Herausforderungen in der Küche.

1961: Ganz Amerika ernährt sich nach den Rezepten landläufiger Kochbücher; sie heißen "Die 10-Minuten-Mahlzeit" oder "Das Dosenöffner-Kochbuch". Dann reißt der Himmel auf: Ein neues, ganz anderes Kochbuch kommt auf den Markt: "Mastering the Art of French Cooking" - "Die Kunst der französischen Küche meistern", von Julia Child. Sofort stürmen die Leute die Buchläden; Amerikas Hausfrauen verlieren ihre Scheu vor frischem Gemüse, Schalentieren, mehrgängigen Menüs, eine bisher ungekannte Esskultur hält Einzug.
...

Aug 15, 2012 - Julia Child's 100th Birthday

Synonyme:

• "Absolutely Fabulous"
• "Anisade ®"
• "Jirina Bohdalová"
• "SASOL Rose (South Africa)"
• "Soul Mate (Floribunda, Carruth, 2004)"
• "WEKvossutono"

Julia Child - Floribunda Roses

The Julia Child Foundation for Gastronomy and the Culinary Arts

The Julia Child Foundation for Gastronomy and the Culinary Arts was created by Julia in 1995 as a grant-giving private foundation. Through its support of 501©(3) organizations whose work advances matters Julia valued, the Foundation honors her lifelong love of learning, her far-reaching impact as a teacher and mentor, and her passion for gastronomy and the culinary arts.

Julia brought her uplifting approach to life directly into the kitchens of millions of people. She made food preparation and the dining experience fun and approachable, while at the same time encouraging excellence. The Foundation supports her commitment to educate and encourage others to live well through the joys of cooking and eating well.

"Julia Child" is a floribunda destined to be as famous as her namesake. Personally chosen by the award-winning chef herself, this rose combines old-fashioned style with delicious fragrance rarely found in a free-flowering plant.
...
Hybridized by Tom Carruth and introduced by Weeks Roses of Upland, CA
...

languageoffood
The Language of Food

Lupini Pasta (W3)

Marshmallow (W3)

Fun Facts About Marshmallows

Mallows

Family: N.O. Malvaceae

• Mallow, Marsh
• Mallow, Blue
• Mallow, Musk
• Mallow, Dwarf
• Mallow, Tree Sea

...
MALLOW, MARSH

Common Marshmallow (Althaea officinalis LINN.)

Botanical: Althaea officinalis (LINN.)

• •Description
• •Cultivation
• •Parts Used
• •Constituents
• •Medicinal Action and Uses
• •Recipes
• •Preparations and Dosages

...

• marshmallows & liquorice - 2000BC
• modern marshmallows - 1850
• Marshmallow Fluff - 1917
• Marshmallow Sandwich cookies - 1932
• Marshmallow Peeps - 1953

...
The history of the "marshmallow" quite interesting. Did you know this confection (albeit in a very different form) dates back to Ancient times? The very first "marsh mallows" were plants ["Althaea officinalis"] indigenous to Europe and Asia. The flowers were favored by the Ancient Greeks and Romans because they were considered to be healthful. Platina in his De Honesta Voluptuate et Valetudine [On Right Pleasure and Good Health] (an Italian cookery text published in the late 15th Century) devotes Book IV, Section 8 to "On the Seasoning of Mallow," in which he outlines the botanical history and healing properties of this particular plant. "Marshmallows", progenitor of the fluffy white confection we eat today [which, by the way contains NO marsh mallow], originated in France sometime during the middle of the nineteenth century.
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Marshmallow Sandwiches (Nabisco)

• Manufactured Chocolate and Marshmallow Biscuits of the World
• Marshmallow Peeps - a Seasonal Sweet
• Fluffy Bunnies - the Game
• Pick-n-Mix Sweets in the UK
• Wagon Wheel Effect
• Warming Pop-Tarts without a Toaster
• 'Bargearse' - the TV Series
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Peonies:

• Marshmallow Button
• Marshmallow Puff
• Marshmallow Tart

Der "National Marshmallow Toasting Day" wird am 30 August gefeiert.

Marshmallow
...
The roots yield a gelatinous substance called mucilage, which was formerly used in marshmallow candy.
...

Marshmallow: Herbal Remedies
...
All of the "mallows" bear lovely but short-lasting blossoms with thin, moist petals that become sticky if crushed. "Althea" is from the Greek "althino", meaning "I cure". It is so named because "mallow" has been used medicinally for centuries. The Greeks used "marshmallow" to treat wounds, toothaches, coughing, and insect stings. The Romans valued marshmallow roots and leaves for their laxative properties. "Mallow" is mentioned by Hippocrates and Culpepper in their herbal treatises. The confection "marshmallows" are so named because they were originally flavored with the roots of this herb.
...

common marshmallow

Imaginationland Creatures in a Vacuum (Easter Demo)

These cute creatures from Imaginationland are truly evil and are sentenced to the VACUUM CHAMBER. Watch Boyle's Law in action as these marshmallow creatures get what is coming to them.

marshmallow

mallow

Marshmallow Gun

Muffin
muffin-choker
stud-muffin (W4)

Phood (W3)

polyglotveg - Polyglot Vegetarian
Grazing through the world of words

• Sunday, September 23, 2007 - Kookoo
• Thursday, July 26, 2007 - Potato
• Monday, April 30, 2007 - Spaghetti Squash
• Monday, April 9, 2007 - Chili, Part I
• Saturday, March 24, 2007 - Garlic
• Saturday, March 3, 2007 - Rooster Sauce
• Sunday, February 25, 2007 - One Character Foods
• Sunday, February 18, 2007 - Paneer
• Sunday, February 11, 2007 - Kamut
• Sunday, February 4, 2007 - Mooli
• Tuesday, January 30, 2007 - Mary Chung's
• Sunday, January 14, 2007 - Chatta
• Tuesday, January 9, 2007 - Coconut Cafe
• Saturday, January 6, 2007 - Portobello
• Friday, January 5, 2007 - Maps
• Thursday, January 4, 2007 - Burek
• Tuesday, January 2, 2007 - Okra
• Monday, January 1, 2007 - Vegan

Pop, Soda, Coke

pumpernickel (W3)

pumpkin (W3)

"PumpKIN" is a free, open source application that is used for exchange of data using the Trivial File Transfer Protocol (TFTP).
...

Rainbow Sorbet - Rose

• ‘Rainbow Sorbet’ by George Nicole
• ‘Rainbow Sorbet’ by Larry Durham
• ‘Rainbow Sorbet’ by Kathy Kozemchak

2006 - Rainbow Sorbet - Floribunda - Bicolor/Multicolor

"Rainbow Sorbet" is as cool and delicious as it sounds. This multicolor floribunda harkens back to the popular variety Playboy from which it is a descendant.
...
Hybridized by Ping Lim, Rainbow Sorbet is being introduced by The Conard-Pyle Company/Star Roses of West Grove, PA
...

recipebridge
Recipes

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recipesource
Recipe Source

Our Recipe Collection

We've organized our recipes into two major groups - recipes primarily identified with an ethnic cuisine are broken down by region and ethnic group, while other recipes are categorized by the type of dish.

Ethnic cuisines by region:

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roach coach (W3)

Slugburger, slug (W3)

TANSTAAFL (W3)

• 012261 01/02/01 14:50 32 Re: TANSTAAFL (was: Today's New York Times)
• 012264 01/02/01 15:31 24 Re: TANSTAAFL (was: Today's New York Times)

there ain't no such thing as a free lunch (W3)

usa-kulinarisch
Rezepte aus Amerika

USA KULINARISCH mehr als Hot Dogs & Hamburger

• Rezept-Seiten: Kochen | Backen | Regionale Rezepte | Saisonale Gerichte | Getränke heiß & kalt | Fast Food Alles | Partyrezepte & Menüs | Spezialitäten | Rezepte A - Z
• Info-Seiten: Maßeinheiten umrechnen | US-Produkte bestellen | US-Produkte ersetzen | Das Food-Lexikon | Warenkunde & Kochtipps | In Kochbüchern stöbern
• Esskultur-Seiten: Brauchtum zu Feiertagen | Geschichte der US-Küche | Kultmarken & Produkte | Essen gehen in den USA

Viticulture, ampélologie (W3)

voanews.com
Phrasal Verbs About Eating and Drinking

November 05, 2014
Multimedia
TALK2US: Phrasal Verbs About Eating and Drinking
Published 11/04/2014

Caty Weaver and Ashley Thompson talk about some phrasal verbs that express ideas like eating too much, eating slowly, eating everything, and eating less.

Waldorfsalat (W3)

wolframalpha
Food & Nutrition

Foods

• analyze nutritional information for a food 2 slices of swiss cheese
• analyze nutritional information for a food ham and cheese sandwich
• analyze nutritional information for a food turkey + provolone cheese + lettuce
• compare multiple foods compare cottage cheese, low fat cottage cheese
• compare multiple foods 1 radish, 1 artichoke, 1 avocado, 1 carrot
• compare multiple foods red grapes, pear, pineapple
• specify a food by brand name 10 peanut M&Ms
• specify a food by brand name Wendy's Frosty
• find the amount of a particular nutrient in a food Vitamin A in 250g sweet potato
• find the amount of a particular nutrient in a food How much Calcium in skim milk?
• find the amount of a particular nutrient in a food how much iron in 1 cup fresh orange juice?
• do computations with nutrient levels calories in 1 bowl of corn flakes + a glass of OJ
• do computations with nutrient levels amount of fat in 1 hamburger + ice cream

Dietary References

• find a dietary reference intake DRI Vitamin C
• find a dietary reference intake DRI zinc

Barnette, Martha - LfN
Ladyfingers & Nun’s Tummies
From Spare Ribs to Humble Pie
A Lighthearted Look at How Foods Got Their Names

What naughty joke is tucked inside a loaf of "pumpernickel"? Why do we call it a "Tootsie Roll"? Where can you nibble a "nun’s tummy"? This feast of words provides bountiful food for thought.

A great gift for the cook who already has every kitchen gadget known to humankind!

Paperback Buy $13.00
Nov 24, 1998 | 224 Pages
ISBN 9780375702983

"Everything in [this book] is delightful to learn. Barnette takes us through languages and across millennia in a charming style . . . that offers endless food for thought." -The New Yorker

What makes the pretzel a symbol of religious devotion, and what pasta is blasphemous in every bite? How did a drunken brawl lead to the name lobster Newburg? What naughty joke is contained in a loaf of pumpernickel? Why is cherry a misnomer, and why aren’t refried beans fried twice? You’ll find the answers in this delectable exploration of the words we put into our mouths.

Here are foods named for the things they look like, from cabbage (from the Old North French caboche, "head") to vermicelli ("little worms"). You’ll learn where people dine on nun’s tummy and angel’s breast. There are foods named after people (Graham crackers) and places (peaches), along with commonplace terms derived from words involving food and drink (dope, originally a Dutch word for "dipping sauce"). Witty, bawdy, and stuffed with stories, Ladyfingers and Nun’s Tummies is a feast of history, culture, and language.

"Why didn’t anyone think of this before? . . . What fun Martha Barnette has made of it all, every name for every dish explained and traced and jollied." -William F. Buckley, Jr.

Martha Barnette, the author of "A Garden of Words", did graduate work in classical languages at the University of Kentucky. A former reporter for The Washington Post, she is now a contributing editor at Allure. She lives in Louisville, Kentucky.

A Way with Words is an upbeat and lively hour-long public radio show about language examined through history, culture, and family. Co-hosts Martha Barnette and Grant Barrett talk with callers from around the world about slang, grammar, old sayings, word origins, regional dialects, family expressions, and speaking and writing well. They settle disputes, play word quizzes, and discuss language news and controversies. The show is heard by more than a quarter-million listeners each week over the air and by podcast.
...

Betty Crocker Cookbook
Betty Crocker Cookbook
Everything You Need to Know to Cook Today

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook - novice to professional - will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed!
Arthur Boehm

Kurzbeschreibung
From foolproof, dependable recipes to reliable how to advice, the "Betty Crocker Cookbook" has everything you need for the way you cook today. Whether you're a new or experienced cook, the "Cookbook[registered]" is the book for you! It includes: more than 1,000 easy to follow recipes; creative cooking ideas, including more than 400 recipe variations; and, beautiful design, with 300 colorphotos and 55 illustrations. It contains all new chapters such as "Casseroles & Slow Cooker" and "20 Minutes or Less". Fast recipes are flagged throughout - 130 ready in 20 minutes or less! It also contains great tasting Low Fat recipes specially marked - more than 185 in all. Apart from helpful Betty's Cures to solve common baking problems, it includes useful learn with Betty photos to help get perfect results every time; detailed nutrition information, plus dietary exchanges and carb choices.

Davidis, Henriette (Autor)
Pitschmann, Louis A. (Künstler)
Pickled Herring and Pumpkin Pie
A Nineteenth-Century Cookbook for German Immigrants to America

Synopsis
A reprint of a best-selling 19th-century German cookbook that was adapted for Germans living in America, this book offers authentic immigrant recipes in their cultural, social and historical context. It is a mix of recipes from Old and New Worlds - from German fare to very American dishes.

06.07.2004 - Kochbuch der Henriette Davidis (06.07.1844)

03.04.2002 - Das Kochbuch der Henriette Davidis (03.04.1876)

06.07.2001 - Klassisches Kochbuch der Henriette Davidis erscheint (06.07.1844)

iastate
Food Safety Glossary

Morton, Mark
Cupboard Love
A Dictionary of Culinary Curiosities

Nominated in 1997 for a Julia Child Award, Cupboard Love is back, bigger and better than ever. In this updated and expanded edition, Mark Morton lays out a sumptuous feast of more than a thousand culinary word-histories. From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love explores the fascinating stories behind familiar and not-so-familiar gastronomic terms.

Who knew that the word "pomegranate" is related to the word "grenade"? That "baguette" is a cousin of "bacteria"? That "soufflé" comes from the same root as "flatulence"? Who knew that "vermicelli" is Italian for "little worms", that "avocado" comes from an Aztec word meaning "testicle", or that "catillation" denotes the unseemly licking of plates?

Lighthearted and thoroughly researched, packed with linguistic lore and cultural trivia, Cupboard Love blends the edible and the etymological into a delectable pièce de résistance.