57 relations: A Gift to Young Housewives, Alfred A. Knopf, Armagnac (brandy), Aspic, Baguette, Bánh mì, Beef, Belgian cuisine, Borscht, Brandy, Braunschweiger (sausage), Chicken as food, Chopped liver, Cognac, Cretons, Dutch language, Fatback, Foie gras, Forcemeat, French cuisine, Galantine, Gefilte fish, German language, Ground meat, Head cheese, Herb, Hungarian language, Jewish cuisine, Lard, List of spreads, Liver, Liver pâté, Liverwurst, Loaf, Mincing, Offal, Pasztecik szczeciński, Pie, Rillettes, Salmon, Sandwich, Sausage, Scandinavia, Schmaltz, Spice, Spread (food), Sugar, Szczecin, Terrine (cookware), Terrine (food), ..., Tuna, Turkey as food, Vegetable, Vorschmack, William Pokhlyobkin, Wine, Yugoslavia. Expand index (7 more) »
A Gift to Young Housewives
A Gift to Young Housewives (r) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; Елена Ивановна Молоховец).
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Alfred A. Knopf
Alfred A. Knopf, Inc. is a New York publishing house that was founded by Alfred A. Knopf Sr. and Blanche Knopf in 1915.
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Armagnac (brandy)
Armagnac is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France.
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Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
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Baguette
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law).
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Bánh mì
italic or banh mi refers to a kind of sandwich that consists of a Vietnamese single-serving baguette, also called bánh mì in Vietnamese, which is split lengthwise and filled with various savory ingredients.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Belgian cuisine
Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.
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Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
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Brandy
Brandy is a spirit produced by distilling wine.
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Braunschweiger (sausage)
Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages in different regions.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chopped liver
Chopped liver is a liver pâté popular in Ashkenazi Jewish cuisine.
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Cognac
Cognac is a variety of brandy named after the town of Cognac, France.
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Cretons
In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices.
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Dutch language
The Dutch language is a West Germanic language, spoken by around 23 million people as a first language (including the population of the Netherlands where it is the official language, and about sixty percent of Belgium where it is one of the three official languages) and by another 5 million as a second language.
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Fatback
Fatback is a cut of meat from a domestic pig.
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Foie gras
Foie gras (French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened.
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Forcemeat
Forcemeat is a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients.
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French cuisine
French cuisine consists of the cooking traditions and practices from France.
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Galantine
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
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Gefilte fish
Gefilte fish (from געפֿילטע פֿיש and originally from gevulde vis, "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike.
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German language
German (Deutsch) is a West Germanic language that is mainly spoken in Central Europe.
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Ground meat
Ground meat (called mince or minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife.
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Head cheese
Head cheese or brawn is a cold cut that originated in Europe.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Hungarian language
Hungarian is a Finno-Ugric language spoken in Hungary and several neighbouring countries. It is the official language of Hungary and one of the 24 official languages of the European Union. Outside Hungary it is also spoken by communities of Hungarians in the countries that today make up Slovakia, western Ukraine, central and western Romania (Transylvania and Partium), northern Serbia (Vojvodina), northern Croatia, and northern Slovenia due to the effects of the Treaty of Trianon, which resulted in many ethnic Hungarians being displaced from their homes and communities in the former territories of the Austro-Hungarian Empire. It is also spoken by Hungarian diaspora communities worldwide, especially in North America (particularly the United States). Like Finnish and Estonian, Hungarian belongs to the Uralic language family branch, its closest relatives being Mansi and Khanty.
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Jewish cuisine
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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List of spreads
This is a list of spreads.
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Liver
The liver, an organ only found in vertebrates, detoxifies various metabolites, synthesizes proteins, and produces biochemicals necessary for digestion.
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Liver pâté
Liver pâté is a meat spread popular in northern and eastern Europe.
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Liverwurst
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver.
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Loaf
A loaf is a shape, usually rounded or oblong, mass of food.
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Mincing
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces.
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Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
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Pasztecik szczeciński
Pasztecik szczeciński or pasztecik (plural paszteciki szczecińskie) is a Polish variety of machine-produced deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialised bars as a fast food, different from Polish home-cuisine dishes, which also are called "pasztecik".
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Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
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Rillettes
Rillettes are a preparation of meat similar to pâté.
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Salmon
Salmon is the common name for several species of ray-finned fish in the family Salmonidae.
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Scandinavia
Scandinavia is a region in Northern Europe, with strong historical, cultural and linguistic ties.
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Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread and crackers.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Szczecin
Szczecin (German and Swedish Stettin), known also by other alternative names) is the capital and largest city of the West Pomeranian Voivodeship in Poland. Located near the Baltic Sea and the German border, it is a major seaport and Poland's seventh-largest city. As of June 2011, the population was 407,811. Szczecin is located on the Oder, south of the Szczecin Lagoon and the Bay of Pomerania. The city is situated along the southwestern shore of Dąbie Lake, on both sides of the Oder and on several large islands between the western and eastern branches of the river. Szczecin is adjacent to the town of Police and is the urban centre of the Szczecin agglomeration, an extended metropolitan area that includes communities in the German states of Brandenburg and Mecklenburg-Vorpommern. The city's recorded history began in the 8th century as a Slavic Pomeranian stronghold, built at the site of the Ducal castle. In the 12th century, when Szczecin had become one of Pomerania's main urban centres, it lost its independence to Piast Poland, the Duchy of Saxony, the Holy Roman Empire and Denmark. At the same time, the House of Griffins established themselves as local rulers and the population was Christianized. After the Treaty of Stettin in 1630, the town came under the control of the Swedish Empire and became in 1648 the Capital of Swedish Pomerania until 1720, when it was acquired by the Kingdom of Prussia and then the German Empire. Following World War II Stettin became part of Poland, resulting in expulsion of the German population. Szczecin is the administrative and industrial centre of West Pomeranian Voivodeship and is the site of the University of Szczecin, Pomeranian Medical University, Maritime University, West Pomeranian University of Technology, Szczecin Art Academy, and the see of the Szczecin-Kamień Catholic Archdiocese. From 1999 onwards, Szczecin has served as the site of the headquarters of NATO's Multinational Corps Northeast. Szczecin was a candidate for the European Capital of Culture in 2016.
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Terrine (cookware)
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish.
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Terrine (food)
A terrine, in French cuisine is a pâté made in a pottery container, also called a terrine.
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Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae).
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Turkey as food
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vorschmack
Vorschmack or forshmak (from archaic German Vorschmack, "foretaste"Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. or "appetizer") is an originally East European dish made of salty minced fish or meat.
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William Pokhlyobkin
William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (Вильям Васильевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was the foremost expert on the history of Russian cuisine and the author of numerous culinary books.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yugoslavia
Yugoslavia (Jugoslavija/Југославија; Jugoslavija; Југославија; Pannonian Rusyn: Югославия, transcr. Juhoslavija)Jugosllavia; Jugoszlávia; Juhoslávia; Iugoslavia; Jugoslávie; Iugoslavia; Yugoslavya; Югославия, transcr. Jugoslavija.
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References
[1] https://en.wikipedia.org/wiki/Pâté