Label
All
0
Clear all filters

Glossary

Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About
When the scope of this book was first discussed we put forward the revolutionary idea that it should exclude the use of foreign terms denoting culinary practices. It appeared to us that English people were more put off by unfamiliar words than by the practices they ordain, and that a trace of snobbery attaches to their use.

But in the course of time this somewhat puristic idea became blurred and irrelevant. After all, our language already contains many culinary words of undoubtedly French origin, of which the braise, the marinade, the fricassée, and sauté are obvious examples. Why, we wondered, should the casserole be an accepted word, when the bain-marie and the court-bouillon, for which there is no exact English equivalent, be considered rather affected? And it is hard to decide whether an instruction containing the word flamber is more shocking to the English ear than its counterpart ‘flare with brandy’.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title