Monday, December 21, 2009

Culinary Terminology - N

Nappe: lightly coating a food with sauce. If a sauce nicely coats the back of a spoon, it's said to be "a la nappe": http://www.everything2.com/index.pl?node_id=1510977

Noix: nuts. For example, noix de coco = coconut.

Nouvelle: "new" from "nouvelle cuisine", i.e. the new cuisine, with a new approach to cooking and presentation: http://en.wikipedia.org/wiki/Nouvelle_cuisine

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