FOTO GALLERY WINESBAR FOOD

GIF/gif_line_glitter.gif

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z
glossary_a/le_repertoire.jpg
Spices / Herbs
Fruits
Beans / Seeds
Lettuces
VegetablesBeverages
fotos_travailees/logo-herb_spice.jpgfotos_travailees/fruit-pear.GIFfotos_travailees/bean_seed.GIFfotos_travailees/logo-lettuce.JPGfotos_travailees/arcimboldo_vertumne.jpgGIF/gif-_wine2glass.gif
GIF/gid-sign-fr-acheter.gif

   

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

   Eau_de_Vie : also aqua vitae, or “water of life” literally. A term commonly applied to homemade brandies and distilled white spirits, made from the lees of wine.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

   Eclair : A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry dough). Unlike Cream Puffs, éclairs are usually topped with a sweet icing such as a chocolate glaze.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

glossary_e/bean-edamame.jpg  Edamameis a preparation of baby soybeans in the pod commonly found in Japan, China and Korea. The pods are boiled in water together with condiments such as salt, and served whole.
   Eddoes : Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root with a combination of potato, water chestnut and artichoke flavors. It is delicious deep-fried, boiled, roasted or pan-fried. Peel the root first, and use as you would potatoes.

ea   ec   ed   eg   el   em   en   ep  es   et   ex      back to top

   Egg : the ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulfur and vitamins A, B, D and E but also relatively high in cholesterol.
   Eggnog : a frothy drink made from cream or milk, egg yolks, sugar and flavorings such as rum or brandy. Eggnog is a tradition Christmas drink.     Recipe ►
glossary_e/veg-eggplant.gif  Eggplantaubergine, or brinjal ... Different varieties of eggplant produce fruit of different size, shape and color, especially purple, green, or white. There are even orange varieties of eggplant.
  
Violeti di Firenze
 
glossary_e/veg-eggplant-violeti_di_firenze.jpg 
   Egg_Roll : Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or lettuce, and vegetables , then deep-fried.
   Egg_Timer : a small, hourglass-shaped container that holds a fixed amount of sand. When the timer is turned upside down, the sand moves from one half to another in a three-minute period, the time required to cook a medium-sized egg to the soft-boiled stage.
glossary_e/fruit-eglantines.jpg  Eglantines Rosa rubiginosa (Sweet briar or Eglantine Rose; syn. R. eglanteria) is a species of rose native to Europe and western Asia.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

glossary_e/fruit-Elderberries.jpg  ElderberriesSambucus (elder or elderberry) is a genus of between 5 and 30 species of shrubs or small trees ... They bear large clusters of small white or cream-coloured flowers in late spring; these are followed by clusters of small black, blue-black, or red berries (rarely yellow or white).
   Elixirs : cordials or essences that are said to be life-prolonging.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

   Emincé :  a term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.
   Empanada  :  is a stuffed bread or pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

 glossary_e/lettuce-RedBelgianEndive.jpg

Red Belgian ^^

  Endive : a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor; also know as curly endive and imprecisely known as chicory (especially in France and United States).
 
Belgian
 
 glossary_e/veg-endive.jpg 
   English_Walnut : a nut (Juglans regia) with a hard, wrinkled tan shell enclosing two double-lobed sections; has a sweet flavor and is used for snacking, in sweet and savory dishes and for obtaining oil; also known as the Persian walnut.
glossary_e/veg-mushroom_enoki.jpg  Enoki Mushroomare long, thin white mushrooms used in Asian cuisines, particularly those of China, Japan and Korea.  Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot, or velvet stem among other names.
  
Persimmon
 
 glossary_e/vvveg-mushroom-PersimmonEnokis4.jpg 
   Entrecote : a cut of beef taken from between the ribs. Sometimes the term refers to a rumpsteak or sirloin.
   Entrée : today the term refers to the main course of a meal, but originally it was the second course of many. French, meaning “entrance”.
   Entremet : side dishes, literally “between dishes”; can be savory or sweet.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

glossary_e/hherb-epazote.jpg  Epazoteis used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty... Epazote, Wormseed, Jesuit's Tea, Mexican Tea, or Herba Sancti Mariæ (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an herb native to Central America, South America, and southern Mexico .
   Epergne ; a serving dish of numerous separate bowls attached to one main stem.
   Epicure : a gourmet who gives special attention to the knowledge of food and wine.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

   Escalope : refers to a thin slice of meat or fish, without bones, gristle, or skin.
   Escarole : Endive
REPERTOIRE/portrait-auguste-escoffier_abstrait.jpg  ESCOFFIERGeorges Auguste Escoffier (28 October 1846–12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style.
   Espresso : an Italian way of preparing coffee using steam.
   Essences : condensed flavors made as their source is distilled or pressed, then mixed with liquid. Examples are almond extract, rose water , etc.

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

   EtoufféeFrench for smothered and used to describe a stewed dish cooked with little or no liquid in a tightly closed pot; usually served over white rice.     Repertoire ►

ea   ec   ed   eg   el   em   en   ep  es   et   ex       back to top

   Expediter :
 _______________ ____________________________________________________________________________________________
  
  
    ________________________________________________________________________  
     
      
   
 
A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z
 
 

 
  
 Spices / Herbs
 fotos_travailees/logo-herb_spice.jpg
 Fruits
fotos_travailees/fruit-pear.GIF
Beans / Seeds
fotos_travailees/bean_seed.GIF
Lettuces
 fotos_travailees/logo-lettuce.JPG
Vegetables
 fotos_travailees/arcimboldo_vertumne.jpg
Beverages
 GIF/gif-_wine2glass.gif