Celtnet Glossary of Food Terms Beginning with 'E'


Glossary of Food and Cookery Terms — 'E'



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Welcome to the Celtnet glossary of food terms. As this recipe site has grown and the total number of recipes range across everythign from breakfast to brewing it has become obvious that a whole slew of recipe and cooking-associated terms are spread across the various pages of this site. These pages are an attempt at bringing all these recipe- and cookery-associated terms together into one place. To use this glossary simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

marker button  Egg Wash marker button  Elder marker button  Empanada
marker button  Emulsion marker button  Entrecôte marker button  Entré
marker button  Escabèche marker button  Escalop marker button  Espagnole (à la)
marker button  Essence/Extract marker button  European Beech   




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


Example Entry

Below, you will find an example wild food entry produced randomly from our database:

Food Glossary Entry For: Sambuca

This is the description page for Sambuca and includes a description as well as an image, if available and a selection of recipes from this site that relates to the cookery term: Sambuca.

Flaming Sambuca

Sambuca is a colourless Italian liqueur that's flavoured with aniseed. It's generally drunk with one or two coffee beans floating in the glass, and is usually flamed before it's served. Sambuca is very strong but has a sweetish taste. It is most often served as a digestif but can also be used in cocktails.





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