Culinary: alternatives and connections

Belonging to Apicius, a notorious Roman epicure; hence applied to whatever is peculiarly refined or dainty and expensive in cookery.

The name given to several aromatic herbs of the Mint family, but chiefly to the common or sweet basil (Ocymum basilicum), and the bush…

A semi-liquid mixture of several ingredients, as, flour, eggs, milk, etc., beaten together and used in cookery.

To withdraw bones from the flesh of, as in cookery.

A water-tight structure (as a large box or boxes) used to assist a vessel in passing over a shoal or bar or in navigating shallow wate…

A biennial plant of the Parsley family (Carum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in co…

A large herbaceous plant (Cynara Cardunculus) related to the artichoke; -- used in cookery and as a salad.

Its nutritious seed, used in cookery, and especially, when roasted (parched pulse), as food for travelers in the Eastern deserts.

A perennial alliaceous plant (Allium fistulosum), sometimes called Welsh onion. Its fistular leaves areused in cookery.

A book of directions and receipts for cooking; a cookery book.

A room for cookery; a kitchen; the galley or caboose of a ship.

A species of Vaccinium (V. Vitis-idaea), which bears acid red berries which are sometimes used in cookery; -- locally called mountain…

A small cabin: also, the galley or kitchen of a vessel.

In the manner of a kitchen; in connection with a kitchen or cooking.

A small kind of seedless raisin, imported from the Levant, chiefly from Zante and Cephalonia; -- used in cookery.

The art of house-keeping, cookery, etc.

From a greater to a less bulk, or from a thinner to a thicker consistence; as, to boil down in cookery, or in making decoctions.

A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in c…