Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Paella
a Spanish specialty consisting of rice cooked with chicken, shellfish, sausage, vegetables, etc., flavoured with saffron and olive oil.
Pain de campagne
(French: country bread)
a hearty large loaf, traditionally made with natural yeasts (sourdough), and sometimes a mixture of flours.
Pain d'épices
a traditional gingerbread that is a specialty of Dijon.
Papillote (en papillote)
a cooking method in which an item is wrapped in parchment and cooked in the oven. The trapped steam cooks the food, while its juices and flavour are retained within the parchment.
Parchment
heat-resistant paper used to line baking sheets, to cook items "en papillote," etc.
Pastry cream
a thick custard filling made from milk, eggs, flour, sugar and flavourings, used in numerous pastry preparations.
Pâte brisée
a flaky pastry that can be used for both sweet and savoury dishes, including pies, tarts, quiche, etc.
Pâte sablée
a rich sweet short crust used for fruit tarts, etc.
Pâté
a mixture of chopped or ground meat, fat and seasonings, sometimes cooked in pastry (en croûte) or in an earthenware container (see "terrine").
Paupiette
A paupiette is a slice of meat that is pounded thin and rolled up, usually around a forcemeat filling, and braised.
Pavé
French for "cobblestone," it can refer to a rectangular filled layer cake, or to a square of meat, fish, etc.
Pecorino
Italian sheep's milk cheese.
Persillade
a mixture of chopped fresh garlic and parsley, added to a dish near the end of the cooking time or just before serving.
Pesto
an Italian uncooked sauce made from fresh basil, garlic, olive oil, pine nuts and Parmesan cheese, traditionally blended together with a mortar and pestle, but which can also be prepared in a food processor.
Piccalilli
A type of condiment considered to be a pickled relish.
Pierogi
a semicircular dumpling originating in Eastern Europe consisting of noodle dough enclosing a savoury or sweet filling. Fillings may include potato, onion, cheese, sauerkraut, fruit, etc.
Pine nut
an ivory-coloured kernel found in several varieties of pine cones, traditionally used in Italian cuisine in both sweet and savoury dishes and in pesto.
Pissaladière
a specialty of Nice, consisting of a bread dough or pastry base topped with caramelized onions, anchovies and olives.
Pistou
the French version of the Italian "pesto."
Potsticker
a Chinese dumpling, consisting of chopped pork, shrimp, vegetables etc. enclosed in a noodle wrapper, that is first browned on one side and then simmered in broth.
Primavera, alla
an Italian term (meaning "spring style") which describes a dish containing fresh young vegetables, as in "pasta primavera."
Profiterole
a small choux pastry filled with a sweet or savoury filling (e.g., a cream puff).
Prosciutto
Italian salt-cured air-dried ham, often served thinly-sliced with figs or melon as a first course, or used as an ingredient in other dishes (e.g., saltimbocca).
Puff pastry
a rich flaky pastry made by enclosing butter in a dough which is then folded and rolled out numerous times to create hundreds of layers. When baked, the steam from the butter causes the pastry to puff up.
Pulque
an ancient Mexican drink, mildly alcoholic, made from the juice of the agave plant. It is related to tequila, which is a distilled spirit made from agave.
Purée
a thick creamy preparation made by mashing or sieving a food to a smooth consistency, or by using a food processor or blender.
