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à la

à la   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

a French phrase which introduces a name indicating how a dish has been prepared: thus, Sole à la normande, Potage

A&P

A&P   Reference library

Tracey Deutsch

Savoring Gotham: A Food Lover’s Companion to New York City

Reference type:
Subject Reference
Current Version:
2016
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,332 words
Illustration(s):
1

A&P dominated the grocery business in the United States for much of the twentieth century. It had a particularly large

A&W Root Beer Stands

A&W Root Beer Stands   Reference library

Andrew F. Smith

The Oxford Encyclopedia of Food and Drink in America (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

On 20 June 1919, Roy Allen opened a root beer stand in Lodi, California, brewing the beverage from a

A1 sauce

A1 sauce   Quick reference

The Diner’s Dictionary (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

A brand of brown sauce. The recipe was created in 1824 by H. W. Brand, who was chef to

aardvark

aardvark   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

Orycteropus afer, an animal of southern Africa which is truly ‘one of a kind’; it has no relations, although

abalone

abalone   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

the common name used since the mid-19th century in N. America, and now generally adopted, for large single-shell molluscs of

Abalone

Abalone   Reference library

Sandra L. Oliver

The Oxford Encyclopedia of Food and Drink in America (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

Now considered a luxury shellfish, abalone is found on the Pacific Rim and along the coast of California. The commercial

abalone

abalone   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

A shellfish (mollusc), Haliotus spp., also known as ormer, paua, or sea ear. An 85g serving provides 89kcal (372kJ), 14.5g

Abbaye de Tamié

Abbaye de Tamié   Reference library

Soyoung Scanlan

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

is a washed-rind cheese produced from raw cow’s milk by the monks at Abbaye Notre-Dame de Tamié in the Savoie

abbey beers

abbey beers   Reference library

Garrett Oliver

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,290 words
Illustration(s):
1

are beers produced in the styles made famous by Belgian Trappist monks, but not actually brewed within the walls of

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