Last week I raved about the recipe for gougères in Dorie Greenspan's award-winning cookbook, Around My French Table. The only thing missing from this excellent book is a comprehensive, well-written glossary like those found in Dorie's other cookbooks. Happily, she just debuted a full glossary of French home cooking on her website, and even if you don't own the book, it is worth checking out.Apparently the glossary was supposed to be printed in the book itself, but at 44 pages, it was cut due to space constraints. From the French slang phrase au pif ("cooking by instinct") to the best way to practice forming quenelles (she recommends using mashed potatoes), it covers the basic methods and ingredients for modern French cooking, with plenty of extra little tips along the way.
Best of all, the glossary is fun to read, written in Dorie's clear and conversational style. Even if you aren't referencing anything in particular, it's worth a look.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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