A “Perfect” Reference library
The Oxford Companion to Spirits and Cocktails
A&P Reference library
Tracey Deutsch
Savoring Gotham: A Food Lover’s Companion to New York City
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 Reference library
Andrew F. Smith
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
On 20 June 1919, Roy Allen opened a root beer stand in Lodi, California, brewing the beverage from a
A1 sauce Quick reference
The Diner’s Dictionary (2 ed.)
A brand of brown sauce. The recipe was created in 1824 by H. W. Brand, who was chef to
aardvark Reference library
The Oxford Companion to Food (3 ed.)
Orycteropus afer, an animal of southern Africa which is truly ‘one of a kind’; it has no relations, although it can be counted as a member of the category of ...
abalone Quick reference
A Dictionary of Food and Nutrition (4 ed.)
A shellfish (mollusc), Haliotus spp., also known as ormer, paua, or sea ear. An 85g serving provides 89kcal (372kJ), 14.5g
abalone Reference library
The Oxford Companion to Food (3 ed.)
the common name used since the mid-19th century in N. America, and now generally adopted, for large single-shell molluscs of the genus ...
Abalone Reference library
Sandra L. Oliver
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
Now considered a luxury shellfish, abalone is found on the Pacific Rim and along the coast of California. The commercial
A bar spoon Reference library
The Oxford Companion to Spirits and Cocktails
is a long spoon with a small bowl and (usually) a twisted handle used to stir cocktails and direct the flow of poured ingredients for drinks like pousse-cafes. See ...
