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":

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:

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