Cookbook

A cookbook is a book of recipes and cooking directions

Glossary of cookbook terms

• Accra Cookbook -  the capital and largest city of Ghana with a deep-water port
• Acorn Squash Cookbook -  small dark green or yellow ribbed squash with yellow to orange flesh; squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges
• Adobo Cookbook -  a dish of marinated vegetables and meat or fish; served with rice
• Agar Cookbook -  a colloidal extract of algae; used especially in culture media and as a gelling agent in foods; any culture medium that uses agar as the gelling agent
• Alcohol Cookbook -  a liquor or brew containing alcohol as the active agent; any of a series of volatile hydroxyl compounds that are made from hydrocarbons by distillation
• Alfalfa Cookbook -  leguminous plant grown for hay or forage; important European leguminous forage plant with trifoliate leaves and blue-violet flowers grown widely as a pasture and hay crop
• Allspice Cookbook -  ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves; deciduous shrubs having aromatic bark; eastern China; southwestern and eastern United States; aromatic West Indian tree that produces allspice berries
• Almond Extract Cookbook -  flavoring made from almonds macerated in alcohol
• Almond Cookbook -  oval-shaped edible seed of the almond tree; small bushy deciduous tree native to Asia and North Africa having pretty pink blossoms and highly prized edible nuts enclosed in a hard green hull; cultivated in southern Australia and California
• Amaranth Cookbook -  any of various plants of the genus Amaranthus having dense plumes of green or red flowers; often cultivated for food; seed of amaranth plants used as a native cereal in Central and South America
• American Cookbook -  of or relating to or characteristic of the continents and islands of the Americas; of or relating to the United States of America or its people or language or culture;  a native or inhabitant of a North American or Central American or South American country; a native or inhabitant of the United States; the English language as used in the United States
• Anchovy Cookbook -  small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide; tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
• Anise Cookbook -  liquorice-flavored seeds or oil used in cookies or cakes or pickles; native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
• Apple Cookbook -  fruit with red or yellow or green skin and sweet to tart crisp whitish flesh; native Eurasian tree widely cultivated in many varieties for its firm rounded edible fruits
• Applesauce Cookbook -  puree of stewed apples usually sweetened and spiced; nonsensical talk or writing
• Apricot Cookbook -  downy yellow to rosy-colored fruit resembling a small peach; Asian tree having clusters of usually white blossoms and edible fruit resembling the peach; a shade of pink tinged with yellow
• Arrowroot Cookbook -  white-flowered West Indian plant whose root yields arrowroot starch; a nutritive starch obtained from the root of the arrowroot plant; canna grown especially for its edible rootstock from which arrowroot starch is obtained
• Arroz con Pollo Cookbook -  rice and chicken cooked together Spanish style; highly seasoned especially with saffron
• Artichoke Cookbook -  a thistlelike flower head with edible fleshy leaves and heart; Mediterranean thistlelike plant widely cultivated for its large edible flower head
• Arugula Cookbook -  erect European annual often grown as a salad crop to be harvested when young and tender
• Asafoetida Cookbook -  the brownish gum resin of various plants; has strong taste and odor; formerly used as an antispasmodic
• Asparagus Cookbook -  edible young shoots of the asparagus plant; plant whose succulent young shoots are cooked and eaten as a vegetable
• Aspartame Cookbook -  an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
• Avocado Cookbook -  of the dull yellowish green of the meat of an avocado;  a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed; tropical American tree bearing large pulpy green fruits
• Bacon Cookbook -  back and sides of a hog salted and dried or smoked; usually sliced thin and fried; English statesman and philosopher; precursor of British empiricism; advocated inductive reasoning (1561-1626); English scientist and Franciscan monk who stressed the importance of experimentation; first showed that air is required for combustion and first used lenses to correct vision (1220-1292)
• Bagel Cookbook -  (Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust
• Baguette Cookbook -  narrow French stick loaf
• Baked Cookbook -  (bread and pastries) cooked by dry heat (as in an oven); hardened by subjecting to intense heat; dried out by heat or excessive exposure to sunlight
• Baking Powder Cookbook -  any of various powdered mixtures used in baking as a substitute for yeast
• Baking Soda Cookbook -  a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid
• Baklava Cookbook -  rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
• Bamboo Shoot Cookbook -  edible young shoots of bamboo
• Banana Bread Cookbook -  moist bread containing banana pulp
• Banana Split Cookbook -  a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream
• Banana Cookbook -  elongated crescent-shaped yellow fruit with soft sweet flesh; any of several tropical and subtropical treelike herbs of the genus Musa having a terminal crown of large entire leaves and usually bearing hanging clusters of elongated fruits
• Barbecue Sauce Cookbook -  spicy sweet and sour sauce usually based on catsup or chili sauce
• Barley Cookbook -  a grain of barley; cultivated since prehistoric times; grown for forage and grain
• Basil Cookbook -  leaves of the common basil; used fresh or dried; (Roman Catholic Church) the bishop of Caesarea who defended the Roman Catholic Church against the heresies of the 4th century; a saint and Doctor of the Church (329-379); any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum
• Bay Leaf Cookbook -  dried leaf of the bay laurel
• Bean Sprout Cookbook -  any of various sprouted beans: especially mung beans or lentils or edible soybeans
• Beef Jerky Cookbook -  strips of dried beef
• Beef Stew Cookbook -  a stew made with beef
• Beef Stroganoff Cookbook -  sauteed strips of beef and mushrooms in sour cream sauce served with noodles
• Beef Cookbook -  cattle that are reared for their meat; meat from an adult domestic bovine; informal terms for objecting; verb complain
• Beer Cookbook -  a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops
• Beet Cookbook -  round red root vegetable; biennial Eurasian plant usually having a swollen edible root; widely cultivated as a food crop
• Bell Pepper Cookbook -  large bell-shaped sweet pepper in green or red or yellow or orange or black varieties; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
• Bigos Cookbook -  a Polish stew of cabbage and meat
• Biltong Cookbook -  meat that is salted and cut into strips and dried in the sun
• Biryani Cookbook -  an Indian dish made with highly seasoned rice and meat or fish or vegetables
• Biscuit Cookbook -  small round bread leavened with baking-powder or soda; any of various small flat sweet cakes (`biscuit' is the British term)
• Bison Cookbook -  any of several large humped bovids having shaggy manes and large heads and short horns
• Black Bean Cookbook -  black-seeded bean of South America; usually dried
• Blackberry Cookbook -  large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus; bramble with sweet edible black or dark purple berries that usually do not separate from the receptacle; verb pick or gather blackberries
• Bliny Cookbook -  Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
• Blood Cookbook -  temperament or disposition; the fluid (red in vertebrates) that is pumped by the heart; people viewed as members of a group; the descendants of one individual; a dissolute man in fashionable society; verb smear with blood, as in a hunting initiation rite, where the face of a person is smeared with the blood of the kill
• Blueberry Cookbook -  sweet edible dark-blue berries of either low-growing or high-growing blueberry plants; any of numerous shrubs of the genus Vaccinium bearing blueberries
• Bok Choy Cookbook -  elongated head of dark green leaves on thick white stalks; Asiatic plant grown for its cluster of edible white stalks with dark green leaves
• Borscht Cookbook -  a Russian soup usually containing beet juice as a foundation
• Boston Baked Beans Cookbook -  dried navy beans baked slowly with molasses and salt pork
• Bouillabaisse Cookbook -  highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
• Bouillon Cube Cookbook -  a cube of evaporated seasoned meat extract
• Brandy Cookbook -  distilled from wine or fermented fruit juice
• Bread and Butter Cookbook -  the financial means whereby one lives
• Bread Cookbook -  food made from dough of flour or meal and usually raised with yeast or baking powder and then baked; informal terms for money; verb cover with bread crumbs
• Breadfruit Cookbook -  a large round seedless or seeded fruit with a texture like bread; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts; native to Pacific islands and having edible fruit with a texture like bread
• Broad-Bean Cookbook -  Old World upright plant grown especially for its large flat edible seeds but also as fodder
• Broccoli Rabe Cookbook -  slightly bitter dark green leaves and clustered flower buds; plant grown for its pungent edible leafy shoots
• Broccoli Cookbook -  branched green undeveloped flower heads; plant with dense clusters of tight green flower buds
• Broth Cookbook -  a thin soup of meat or fish or vegetable stock; liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
• Brown Sugar Cookbook -  unrefined or only partly refined sugar
• Brussels Sprout Cookbook -  plant grown for its stout stalks of edible small green heads resembling diminutive cabbages
• Bubble and Squeak Cookbook -  leftover cabbage and potatoes and meat fried together
• Buckwheat Cookbook -  grain ground into flour; a member of the genus Fagopyrum; annual Asian plant with clusters of small pinkish white flowers and small edible triangular seeds which are used whole or ground into flour
• Bulgarian Cookbook -  of or relating to or characteristic of Bulgaria or its people;  a Slavic language spoken in Bulgaria; a native or inhabitant of Bulgaria
• Bulgur Cookbook -  parched crushed wheat
• Burgoo Cookbook -  thick spicy stew of whatever meat and whatever vegetables are available; southern United States; a gathering at which burgoo stew is served; porridge made of rolled oats
• Burrito Cookbook -  a flour tortilla folded around a filling
• Butter Cookbook -  an edible emulsion of fat globules made by churning milk or cream; for cooking and table use; a fighter who strikes the opponent with his head; verb spread butter on
• Buttermilk Cookbook -  residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
• Butternut Squash Cookbook -  buff-colored squash with a long usually straight neck and sweet orange flesh; plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind
• Cabbage Cookbook -  any of various types of cabbage; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers; informal terms for money; verb make off with belongings of others
• Caesar Salad Cookbook -  typically having fried croutons and dressing made with a raw egg
• Candlenut Cookbook -  seed of candlenut tree; source of soil used in varnishes; large tree native to southeastern Asia; the nuts yield oil used in varnishes; nut kernels strung together are used locally as candles
• Cane Sugar Cookbook -  sugar from sugarcane used as sweetening agent; sucrose obtained from sugar cane
• Cannabis Cookbook -  the most commonly used illicit drug; considered a soft drug, it consists of the dried leaves of the hemp plant; smoked or chewed for euphoric effect; any plant of the genus Cannabis; a coarse bushy annual with palmate leaves and clusters of small green flowers; yields tough fibers and narcotic drugs
• Canola Oil Cookbook -  vegetable oil made from rapeseed
• Caper Cookbook -  a playful leap or hop; a crime (especially a robbery); pickled flower buds used as a pungent relish in various dishes and sauces; any of numerous plants of the genus Capparis; a ludicrous or grotesque act done for fun and amusement; gay or light-hearted recreational activity for diversion or amusement; verb jump about playfully
• Caramel Cookbook -  having the color of caramel; of a moderate yellow-brown;  burnt sugar; used to color and flavor food; firm chewy candy made from caramelized sugar and butter and milk; a medium to dark tan color
• Caraway Cookbook -  leaves used sparingly in soups and stews; a Eurasian plant with small white flowers yielding caraway seed
• Carbonara Cookbook -  sauce for pasta; contains eggs and bacon or ham and grated cheese
• Cardamom Cookbook -  aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces; rhizomatous herb of India having aromatic seeds used as seasoning
• Carrot Cookbook -  promise of reward as in "carrot and stick"; orange root; important source of carotene; perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions; deep orange edible root of the cultivated carrot plant
• Cashew Cookbook -  kidney-shaped nut edible only when roasted; tropical American evergreen tree bearing kidney-shaped nuts that are edible only when roasted
• Cassava Cookbook -  any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch; cassava root eaten as a staple food after drying and leaching; source of tapioca; a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
• Castor Sugar Cookbook -  very finely granulated sugar that was formerly sprinkled from a castor
• Cauliflower Cookbook -  compact head of white undeveloped flowers; a plant having a large edible head of crowded white flower buds
• Caviar Cookbook -  salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
• Cayenne Pepper Cookbook -  a long and often twisted hot red pepper; ground pods and seeds of pungent red peppers of the genus Capsicum; plant bearing very hot and finely tapering long peppers; usually red
• Celery Root Cookbook -  thickened edible aromatic root of a variety of celery plant; grown for its thickened edible aromatic root
• Celery Seed Cookbook -  seed of the celery plant used as seasoning
• Celery Cookbook -  stalks eaten raw or cooked or used as seasoning; widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
• Challah Cookbook -  (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
• Champ Cookbook -  someone who has won first place in a competition; verb chafe at the bit, like horses; chew noisily
• Chapati Cookbook -  flat pancake-like bread cooked on a griddle
• Cheddar Cheese Cookbook -  hard smooth-textured cheese; originally made in Cheddar in southwestern England
• Cheddar Cookbook -  hard smooth-textured cheese; originally made in Cheddar in southwestern England; a village in southwestern England where cheddar cheese was first made
• Cheese Sauce Cookbook -  white sauce with grated cheese
• Cheese Cookbook -  a solid food prepared from the pressed curd of milk; erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States; verb wind onto a cheese; used in the imperative (get away, or stop it)
• Cheesecake Cookbook -  a photograph of an attractive woman in minimal attire; made with sweetened cream cheese and eggs and cream baked in a crumb crust
• Cherimoya Cookbook -  large tropical fruit with leathery skin and soft pulp; related to custard apples; small tropical American tree bearing round or oblong fruit
• Cherry Cookbook -  of a color at the end of the color spectrum (next to orange); resembling the color of blood or cherries or tomatoes or rubies;  a red fruit with a single hard stone; any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood; wood of any of various cherry trees especially the black cherry; a red the color of ripe cherries
• Chervil Cookbook -  fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach; aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
• Chestnut Cookbook -  (of hair) of a golden brown to reddish brown color;  a dark golden-brown or reddish-brown horse; a small horny callus on the inner surface of a horse's leg; edible nut of any of various chestnut trees of the genus Castanea; any of several attractive deciduous trees yellow-brown in autumn; yield a hard wood and edible nuts in a prickly bur; wood of any of various chestnut trees of the genus Castanea
• Chicken Cacciatore Cookbook -  chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style
• Chicken Paprikash Cookbook -  chicken simmered in broth with onions and paprika then mixed with sour cream
• Chicken Salad Cookbook -  salad composed primarily of chopped chicken meat
• Chicken Soup Cookbook -  soup made from chicken broth
• Chicken Stock Cookbook -  a stock made with chicken
• Chicken Cookbook -  easily frightened;  a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl; a foolhardy competition; a dangerous activity that is continued until one competitor becomes afraid and stops; the flesh of a chicken used for food; a person who lacks confidence, is irresolute and wishy-washy
• Chickpea Cookbook -  large white roundish Asiatic legume; usually dried; Asiatic herb cultivated for its short pods with one or two edible seeds; the seed of the chickpea plant
• Chicory Cookbook -  crisp spiky leaves with somewhat bitter taste; root of the chicory plant roasted and ground to substitute for or adulterate coffee; perennial Old World herb having rayed flower heads with blue florets cultivated for its root and its heads of crisp edible leaves used in salads; the dried root of the chicory plant: used as a coffee substitute
• Chili Powder Cookbook -  powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
• Chili Cookbook -  very hot and finely tapering pepper of special pungency; ground beef and chili peppers or chili powder often with tomatoes and kidney beans
• Chive Cookbook -  perennial having hollow cylindrical leaves used for seasoning
• Chocolate Fudge Cookbook -  fudge made with chocolate or cocoa
• Chocolate Milk Cookbook -  milk flavored with chocolate syrup
• Chocolate Mousse Cookbook -  dessert mousse made with chocolate
• Chocolate Sauce Cookbook -  sauce made with unsweetened chocolate or cocoa and sugar and water
• Chocolate Truffle Cookbook -  creamy chocolate candy
• Chocolate Cookbook -  a medium brown to dark-brown color; a food made from roasted ground cacao beans; a beverage made from cocoa powder and milk and sugar; usually drunk hot
• Chorizo Cookbook -  a spicy Spanish pork sausage
• Chow Mein Cookbook -  chop suey served with fried noodles
• Chowder Cookbook -  a thick soup or stew made with milk and bacon and onions and potatoes
• Christmas Cake Cookbook -  a rich fruitcake (usually covered with icing and marzipan) and eaten at Christmas
• Christmas Pudding Cookbook -  a rich steamed or boiled pudding that resembles cake
• Chufa Cookbook -  European sedge having small edible nutlike tubers
• Cider Vinegar Cookbook -  vinegar made from cider
• Cider Cookbook -  a beverage made from juice pressed from apples
• Cilantro Cookbook -  parsley-like herb used as seasoning or garnish; Old World herb with aromatic leaves and seed resembling parsley
• Cinnamon Bun Cookbook -  rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
• Cinnamon Roll Cookbook -  rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
• Cinnamon Cookbook -  spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground; tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon; aromatic bark used as a spice
• Citrus Cookbook -  any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions; any of numerous tropical usually thorny evergreen trees of the genus Citrus having leathery evergreen leaves and widely cultivated for their juicy edible fruits having leathery aromatic rinds
• Clam dip Cookbook -  a dip made of clams and soft cream cheese
• Clam Cookbook -  burrowing marine mollusk living on sand or mud; the shell closes with viselike firmness; flesh of either hard-shell or soft-shell clams; a piece of paper money worth one dollar; verb gather clams, by digging in the sand by the ocean
• Clotted Cream Cookbook -  thick cream made from scalded milk
• Clove Cookbook -  spice from dried unopened flower bud of the clove tree; used whole or ground; one of the small bulblets that can be split off of the axis of a larger garlic bulb; moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds which are source of cloves; aromatic flower bud of a clove tree; yields a spice
• Coconut Milk Cookbook -  clear to whitish fluid from within a fresh coconut; white liquid obtained from compressing fresh coconut meat
• Coconut Cookbook -  large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk; the edible white meat a coconut; often shredded for use in e.g. cakes and curries; tall palm tree bearing coconuts as fruits; widely planted throughout the tropics
• Cod Cookbook -  payable by the recipient on delivery;  collecting the charges upon delivery;  major food fish of arctic and cold-temperate waters; lean white flesh of important North Atlantic food fish; usually baked or poached; the vessel that contains the seeds of a plant (not the seeds themselves); verb harass with persistent criticism or carping; fool or hoax
• Coddle Cookbook - verb cook in nearly boiling water; treat with excessive indulgence
• Coffee Cake Cookbook -  a cake or sweet bread usually served with coffee
• Coffee Cookbook -  a beverage consisting of an infusion of ground coffee beans; any of several small trees and shrubs native to the tropical Old World yielding coffee beans; a medium brown to dark-brown color; a seed of the coffee tree; ground to make coffee
• Coleslaw Cookbook -  basically shredded cabbage
• Collard Greens Cookbook -  kale that has smooth leaves
• Conch Cookbook -  any of various edible tropical marine gastropods of the genus Strombus having a brightly-colored spiral shell with large outer lip
• Condensed Milk Cookbook -  sweetened evaporated milk
• Coq au Vin Cookbook -  chicken and onions and mushrooms braised in red wine and seasonings
• Coriander Cookbook -  parsley-like herb used as seasoning or garnish; dried coriander seeds used whole or ground; Old World herb with aromatic leaves and seed resembling parsley
• Corn Chowder Cookbook -  chowder containing corn
• Corn Oil Cookbook -  oil from the germs of corn grains
• Corn Salad Cookbook -  a plant of the genus Valerianella
• Corn Syrup Cookbook -  syrup prepared from corn
• Corn Cookbook -  something sentimental or trite; ears of corn grown for human food; tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times; (Great Britain) any of various cereal plants (especially the dominant crop of the region--wheat in England or oats in Scotland and Ireland); the dried grains or kernels or corn used as animal feed or ground for meal; a hard thickening of the skin (especially on the top or sides of the toes) caused by the pressure of ill-fitting shoes; whiskey distilled from a mash of not less than 80 percent corn; verb preserve with salt; feed (cattle) with corn
• Cornbread Cookbook -  bread made primarily of cornmeal
• Corned Beef Cookbook -  beef cured or pickled in brine
• Cornflour Cookbook -  starch prepared from the grains of corn; used in cooking as a thickener
• Cornmeal Cookbook -  coarsely ground corn
• Cornstarch Cookbook -  starch prepared from the grains of corn; used in cooking as a thickener
• Cottage Cheese Cookbook -  mild white cheese made from curds of soured skim milk
• Cottonseed Oil Cookbook -  edible oil pressed from cottonseeds
• Couscous Cookbook -  a pasta made in northern Africa of crushed and steamed semolina; a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
• Cr Cookbook -  a hard brittle multivalent metallic element; resistant to corrosion and tarnishing
• Crab Louis Cookbook -  lettuce and crabmeat dressed with sauce Louis
• Crab Cookbook -  a stroke of the oar that either misses the water or digs too deeply; decapod having eyes on short stalks and a broad flattened carapace with a small abdomen folded under the thorax and pincers; the edible flesh of any of various crabs; a quarrelsome grouch; infests the pubic region of the human body; the fourth sign of the zodiac; the sun is in this sign from about June 21 to July 22; (astrology) a person who is born while the sun is in Cancer; verb fish for crab; scurry sideways like a crab; direct (an aircraft) into a crosswind; complain
• Cracker Cookbook -  a party favor consisting of a paper roll (usually containing candy or a small favor) that pops when pulled at both ends; a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet; a programmer who `cracks' (gains unauthorized access to) computers, typically to do malicious things; firework consisting of a small explosive charge and fuse in a heavy paper casing; a poor white person in the southern United States
• Cranberry Sauce Cookbook -  sauce made of cranberries and sugar
• Cranberry Cookbook -  very tart red berry used for sauce or juice; any of numerous shrubs of genus Vaccinium bearing cranberries
• Crawfish Cookbook -  large edible marine crustacean having a spiny carapace but lacking the large pincers of true lobsters; small freshwater decapod crustacean that resembles a lobster; tiny lobster-like crustaceans usually boiled briefly; verb make a retreat from an earlier commitment or activity
• Cream Cheese Cookbook -  soft unripened cheese made of sweet milk and cream
• Cream Puff Cookbook -  puff filled with cream or custard
• Cream of Tartar Cookbook -  a salt used especially in baking powder
• Cream Cookbook -  toiletry consisting of any of various substances in the form of a thick liquid that have a soothing and moisturizing effect when applied to the skin; the part of milk containing the butterfat; the best people or things in a group; verb add cream to one's coffee, for example; put on cream, as on one's face or body; beat thoroughly and conclusively in a competition or fight; make creamy by beating; remove from the surface
• Cruller Cookbook -  small friedcake formed into twisted strips and fried; richer than doughnuts
• Cuban Sandwich Cookbook -  a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States
• Cucumber Cookbook -  cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons; a melon vine of the genus Cucumis; cultivated from earliest times for its cylindrical green fruit
• Cumin Cookbook -  aromatic seeds of the cumin herb of the carrot family; dwarf Mediterranean annual long cultivated for its aromatic seeds
• Curd Cookbook -  coagulated milk; used to made cheese; a coagulated liquid resembling milk curd
• Currant Cookbook -  any of several tart red or black berries used primarily for jellies and jams; small dried seedless raisin grown in the Mediterranean region and California; used in cooking; any of various deciduous shrubs of the genus Ribes bearing currants
• Curry Powder Cookbook -  pungent blend of cumin and ground coriander seed and turmeric and other spices
• Curry Cookbook -  (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice; verb treat by incorporating fat; season with a mixture of spices; typical of Indian cooking; give a neat appearance to
• Custard Pie Cookbook -  a prop consisting of an open pie filled with real or artificial custard; thrown in slapstick comedies
• Daikon Cookbook -  radish of Japan with a long hard durable root eaten raw or cooked
• Dal Cookbook -  a metric unit of volume or capacity equal to 10 liters
• Damper Cookbook -  a depressing restraint; a device that decreases the amplitude of electronic, mechanical, acoustical, or aerodynamic oscillations; a movable iron plate that regulates the draft in a stove or chimney or furnace
• Dandelion Cookbook -  any of several herbs of the genus Taraxacum having long tap roots and deeply notched leaves and bright yellow flowers followed by fluffy seed balls
• Date Bar Cookbook -  fruit bar containing chopped dates
• Date Cookbook -  sweet edible fruit of the date palm with a single long woody seed; a meeting arranged in advance; a participant in a date; the present; the specified day of the month; a particular day specified as the time something happens; the particular day, month, or year (usually according to the Gregorian calendar) that an event occurred; a particular but unspecified point in time; verb assign a date to; determine the (probable) date of; provide with a dateline; mark with a date; stamp with a date; go on a date with; date regularly; have a steady relationship with
• Demerara Sugar Cookbook -  light brown cane sugar; originally from Guyana
• Dill Cookbook -  aromatic threadlike foliage of the dill plant used as seasoning; aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
• Doubles Cookbook -  tennis played with two players on each side; badminton played with two players on each side
• Dough Cookbook -  a flour mixture stiff enough to knead or roll; informal terms for money
• Drawn Butter Cookbook -  butter made clear by heating and removing the sediment of milk solids
• Drumstick Cookbook -  a stick used for playing a drum; the lower joint of the leg of a fowl
• Duck Cookbook -  small wild or domesticated web-footed broad-billed swimming bird usually having a depressed body and short legs; a heavy cotton fabric of plain weave; used for clothing and tents; flesh of a duck (domestic or wild); (cricket) a score of nothing by a batsman; verb to move (the head or body) quickly downwards or away; submerge or plunge suddenly; avoid or try to avoid fulfilling, answering, or performing (duties, questions, or issues); dip into a liquid
• Durian Cookbook -  huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts; tree of southeastern Asia having edible oval fruit with a hard spiny rind
• Eel Cookbook -  voracious snakelike marine or freshwater fishes with smooth slimy usually scaleless skin and having a continuous vertical fin but no ventral fins; the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
• Egg Roll Cookbook -  minced vegetables and meat wrapped in a pancake and fried
• Egg White Cookbook -  the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
• Egg Yolk Cookbook -  the yellow spherical part of an egg that is surrounded by the albumen
• Egg Cookbook -  animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds; oval reproductive body of a fowl (especially a hen) used as food; one of the two male reproductive glands that produce spermatozoa and secrete androgens; verb coat with beaten egg; throw eggs at
• Eggnog Cookbook -  a punch made of sweetened milk or cream mixed with eggs and usually alcoholic liquor
• Eggplant Cookbook -  egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow; hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
• Enchilada Cookbook -  tortilla with meat filling baked in tomato sauce seasoned with chili
• Endive Cookbook -  widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched; variety of endive having leaves with irregular frilled edges
• Falafel Cookbook -  small croquette of mashed chick peas or fava beans seasoned with sesame seeds
• Fava Bean Cookbook -  shell beans cooked as lima beans; seed of the broad-bean plant
• Feijoa Cookbook -  dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves; South American shrub having edible greenish plumlike fruit
• Fennel Cookbook -  fennel seeds are ground and used as a spice or as an ingredient of a spice mixture; leaves used for seasoning; aromatic bulbous stem base eaten cooked or raw in salads; any of several aromatic herbs having edible seeds and leaves and stems
• Fenugreek Cookbook -  aromatic seeds used as seasoning especially in curry; annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry
• Fiddlehead Cookbook -  New World fern having woolly cinnamon-colored spore-bearing fronds in early spring later surrounded by green fronds; the early uncurling fronds are edible; tall fern of northern temperate regions having graceful arched fronds and sporophylls resembling ostrich plumes
• Fig Cookbook -  fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried; Mediterranean tree widely cultivated for its edible fruit; a diagram or picture illustrating textual material; a Libyan terrorist group organized in 1995 and aligned with al-Qaeda; seeks to radicalize the Libyan government; attempted to assassinate Qaddafi
• Fines Herbes Cookbook -  a mixture of finely chopped fresh herbs
• Fish and Chips Cookbook -  fried fish and french-fried potatoes
• Fish Cookbook -  any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; the flesh of fish used as food; the twelfth sign of the zodiac; the sun is in this sign from about February 19 to March 20; (astrology) a person who is born while the sun is in Pisces; verb catch or try to catch fish or shellfish; seek indirectly
• Five Spice Powder Cookbook -  Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
• Florence Fennel Cookbook -  grown especially for its edible aromatic bulbous stem base; aromatic bulbous stem base eaten cooked or raw in salads
• Flour Cookbook -  fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain; verb convert grain into flour; cover with flour
• Foie Gras Cookbook -  a pate made from goose liver (marinated in Cognac) and truffles
• French Bread Cookbook -  a crusty sourdough bread often baked in long slender tapered loaves or baguettes
• French Dressing Cookbook -  oil and vinegar with mustard and garlic
• French Fries Cookbook -  strips of potato fried in deep fat
• French Toast Cookbook -  bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
• Fried Rice Cookbook -  boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
• Frittata Cookbook -  Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
• Frog Cookbook -  any of various tailless stout-bodied amphibians with long hind limbs for leaping; semiaquatic and terrestrial species; a decorative loop of braid or cord; a person of French descent; verb hunt frogs for food
• Fructose Cookbook -  a simple sugar found in honey and in many ripe fruits
• Fry Bread Cookbook -  usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
• Fungus Cookbook -  a parasitic plant lacking chlorophyll and leaves and true stems and roots and reproducing by spores
• Galangal Cookbook -  southeastern Asian perennial with aromatic roots; European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots
• Game Cookbook -  willing to face danger; disabled in the feet or legs;  an amusement or pastime; a contest with rules to determine a winner; a single play of a sport or other contest; frivolous or trifling behavior; your occupation or line of work; animal hunted for food or sport; the game equipment needed in order to play a particular game; the flesh of wild animals that is used for food; (games) the score at a particular point or the score needed to win; a secret scheme to do something (especially something underhand or illegal); verb place a bet on
• Garlic Bread Cookbook -  French or Italian bread sliced and spread with garlic butter then crisped in the oven
• Garlic Salt Cookbook -  ground dried garlic and salt
• Garlic Cookbook -  aromatic bulb used as seasoning; bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves
• Gazpacho Cookbook -  a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold
• Gelatine Cookbook -  a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
• Ghee Cookbook -  clarified butter used in Indian cookery
• Giblets Cookbook -  edible viscera of a fowl
• Ginger Beer Cookbook -  carbonated slightly alcoholic drink flavored with fermented ginger
• Ginger Snap Cookbook -  a crisp round cookie flavored with ginger
• Ginger Cookbook -  (used especially of hair or fur) having a bright orange-brown color;  pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery; dried ground gingerroot; perennial plants having thick branching aromatic rhizomes and leafy reedlike stems; liveliness and energy; verb add ginger to in order to add flavor
• Gingerbread Cookbook -  cake flavored with ginger
• Gluten Cookbook -  a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
• Goat Cookbook -  any of numerous agile ruminants related to sheep but having a beard and straight horns; the tenth sign of the zodiac; the sun is in this sign from about December 22 to January 19; (astrology) a person who is born while the sun is in Capricorn; a victim of ridicule or pranks
• Golden Syrup Cookbook -  a pale cane syrup
• Goose Cookbook -  web-footed long-necked typically gregarious migratory aquatic birds usually larger and less aquatic than ducks; flesh of a goose (domestic or wild); a man who is a stupid incompetent fool; verb give a spurt of fuel to; prod into action; pinch in the buttocks
• Gooseberry Cookbook -  currant-like berry used primarily in jams and jellies; spiny Eurasian shrub having greenish purple-tinged flowers and ovoid yellow-green or red-purple berries
• Goulash Cookbook -  a rich meat stew highly seasoned with paprika
• Graham Cracker Cookbook -  semisweet whole-wheat cracker
• Graham Flour Cookbook -  flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
• Granulated Sugar Cookbook -  sugar in the form of small grains
• Grape Cookbook -  any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters; any of numerous woody vines of genus Vitis bearing clusters of edible berries
• Grapefruit Cookbook -  large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half; citrus tree bearing large round edible fruit having a thick yellow rind and juicy somewhat acid pulp
• Greek Cookbook -  of or relating to or characteristic of Greece or the Greeks;  the Hellenic branch of the Indo-European family of languages; a native or inhabitant of Greece
• Green Bean Cookbook -  immature bean pod eaten as a vegetable; a common bean plant cultivated for its slender green edible pods
• Green Olive Cookbook -  olives picked green and pickled in brine; infrequently stuffed with e.g. pimento
• Green Onion Cookbook -  young onion before the bulb has enlarged
• Green Pepper Cookbook -  a sweet pepper that becomes red when ripe
• Grits Cookbook -  coarsely ground hulled corn boiled as a breakfast dish in the southern United States
• Guacamole Cookbook -  a dip made of mashed avocado mixed with chopped onions and other seasonings
• Guar Gum Cookbook -  a gum from seeds of the guar plant; used to thicken foods and as sizing for paper and cloth
• Guava Cookbook -  tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies; small tropical American shrubby tree; widely cultivated in warm regions for its sweet globular yellow fruit; small tropical shrubby tree bearing small yellowish fruit
• Guinea Pig Cookbook -  stout-bodied nearly tailless domesticated cavy; often kept as a pet and widely used in research; a person who is subjected to experimental or other observational procedures; someone who is an object of investigation
• Hagfish Cookbook -  eellike cyclostome having a tongue with horny teeth in a round mouth surrounded by eight tentacles; feeds on dead or trapped fishes by boring into their bodies
• Haggis Cookbook -  made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
• Hake Cookbook -  any of several marine food fishes related to cod; the lean flesh of a fish similar to cod
• Half-and-Half Cookbook -  in equal parts;  in equal parts;  half milk and half light cream; contains 10% to 18% butterfat
• Ham Cookbook -  meat cut from the thigh of a hog (usually smoked); an unskilled actor who overacts; a licensed amateur radio operator; (Old Testament) son of Noah; verb exaggerate one's acting
• Hamburger Cookbook -  a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients; beef that has been ground
• Haw Cookbook -  the nictitating membrane of a horse; a spring-flowering shrub or small tree of the genus Crataegus; verb utter `haw'
• Hazelnut Cookbook -  nut of any of several trees of the genus Corylus; any of several shrubs or small trees of the genus Corylus bearing edible nuts enclosed in a leafy husk
• Hedgehog Cookbook -  small nocturnal Old World mammal covered with both hair and protective spines; relatively large rodents with sharp erectile bristles mingled with the fur
• Herring Cookbook -  commercially important food fish of northern waters of both Atlantic and Pacific; valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
• Hoisin Sauce Cookbook -  a thick sweet and pungent Chinese condiment
• Hollandaise Cookbook -  eggs and butter with lemon juice
• Hominy Grits Cookbook -  coarsely ground hulled corn boiled as a breakfast dish in the southern United States
• Hominy Cookbook -  hulled corn with the bran and germ removed
• Honey Cookbook -  of something having the color of honey;  a sweet yellow liquid produced by bees; a beloved person; used as terms of endearment; verb sweeten with honey
• Horse Cookbook -  solid-hoofed herbivorous quadruped domesticated since prehistoric times; a padded gymnastic apparatus on legs; a chessman shaped to resemble the head of a horse; can move two squares horizontally and one vertically (or vice versa); a framework for holding wood that is being sawed; troops trained to fight on horseback; verb provide with a horse or horses
• Horseradish Cookbook -  grated horseradish root; coarse Eurasian plant cultivated for its thick white pungent root; the root of the horseradish plant; it is grated or ground and used for seasoning
• Hot Chocolate Cookbook -  a beverage made from cocoa powder and milk and sugar; usually drunk hot
• Hot Cross Bun Cookbook -  moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
• Hot Sauce Cookbook -  a pungent peppery sauce
• Hot-Dog Cookbook - verb perform intricate maneuvers while skiing
• Hummus Cookbook -  a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
• Hyssop Cookbook -  bitter leaves used sparingly in salads; dried flowers used in soups and tisanes; a European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil
• Ice Cream Cookbook -  frozen dessert containing cream and sugar and flavoring
• Iced Tea Cookbook -  strong tea served over ice
• Iguana Cookbook -  large herbivorous tropical American arboreal lizards with a spiny crest along the back; used as human food in Central America and South America
• Indian Rice Cookbook -  grains of aquatic grass of North America
• Irish Soda Bread Cookbook -  round loaf made with soda and buttermilk; often containing caraway seeds and raisins
• Irish Stew Cookbook -  meat (especially mutton) stewed with potatoes and onions
• Italian Dressing Cookbook -  a vinaigrette with garlic and herbs: oregano and basil and dill
• Jackfruit Cookbook -  immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted; East Indian tree cultivated for its immense edible fruit and seeds
• Jaggery Cookbook -  unrefined brown sugar made from palm sap
• Jambalaya Cookbook -  spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
• Juice Cookbook -  any of several liquids of the body; the liquid part that can be extracted from plant or animal tissue; electric current; energetic vitality
• Juneberry Cookbook -  any of various North American trees or shrubs having showy white flowers and edible blue-black or purplish fruit; edible purple or red berries
• Juniper Berry Cookbook -  berrylike fruit of a plant of the genus Juniperus especially the berrylike cone of the common juniper
• Kale Cookbook -  coarse curly-leafed cabbage; a hardy cabbage with coarse curly leaves that do not form a head; informal terms for money
• Kasha Cookbook -  boiled or baked buckwheat
• Kedgeree Cookbook -  a dish of rice and hard-boiled eggs and cooked flaked fish
• Kelp Cookbook -  large brown seaweeds having fluted leathery fronds
• Ketchup Cookbook -  thick spicy sauce made from tomatoes
• Kidney Bean Cookbook -  large dark red bean; usually dried; the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)
• Kidney Cookbook -  either of two bean-shaped excretory organs that filter wastes (especially urea) from the blood and excrete them and water in urine
• Kohlrabi Cookbook -  fleshy turnip-shaped edible stem of the kohlrabi plant; plant cultivated for its enlarged fleshy turnip-shaped edible stem
• Kraut Cookbook -  offensive terms for a person of German descent
• Kumquat Cookbook -  small oval citrus fruit with thin sweet rind and very acid pulp; any of several trees or shrubs of the genus Fortunella bearing small orange-colored edible fruits with thick sweet-flavored skin and sour pulp
• Lamb Cookbook -  young sheep; the flesh of a young domestic sheep eaten as food; a sweet innocent mild-mannered person (especially a child); a person easily deceived or cheated (especially in financial matters); English essayist (1775-1834); verb give birth to a lamb
• Lard Cookbook -  soft white semisolid fat obtained by rendering the fatty tissue of the hog; verb prepare or cook with lard; add details to
• Leek Cookbook -  related to onions; white cylindrical bulb and flat dark-green leaves; plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
• Lemon Curd Cookbook -  a conserve with a thick consistency; made with lemons and butter and eggs and sugar
• Lemon Juice Cookbook -  usually freshly squeezed juice of lemons
• Lemon Meringue Pie Cookbook -  pie containing lemon custard and topped with meringue
• Lemon Cookbook -  an artifact (especially an automobile) that is defective or unsatisfactory; a distinctive tart flavor characteristic of lemons; yellow oval fruit with juicy acidic flesh; a small evergreen tree that originated in Asia but is widely cultivated for its fruit; a strong yellow color
• Lemonade Cookbook -  sweetened beverage of diluted lemon juice
• Lemongrass Cookbook -  an aromatic oil that smells like lemon and is widely used in Asian cooking and in perfumes and medicines
• Lentil Soup Cookbook -  made of stock and lentils with onions carrots and celery
• Lentil Cookbook -  round flat seed of the lentil plant used for food; widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder; the fruit or seed of a lentil plant
• Lettuce Cookbook -  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money
• Lima Bean Cookbook -  broad flat beans simmered gently; never eaten raw; bush or tall-growing bean plant having large flat edible seeds; bush bean plant cultivated especially in southern United States having small flat edible seeds
• Lime Cookbook -  the green acidic fruit of any of various lime trees; any of various related trees bearing limes; any of various deciduous trees of the genus Tilia with heart-shaped leaves and drooping cymose clusters of yellowish often fragrant flowers; several yield valuable timber; a sticky adhesive that is smeared on small branches to capture small birds; a white crystalline oxide used in the production of calcium hydroxide; a caustic substance produced by heating limestone; verb cover with lime so as to induce growth; spread birdlime on branches to catch birds
• Liquorice Cookbook -  a black candy flavored with the dried root of the licorice plant; deep-rooted coarse-textured plant native to the Mediterranean region having blue flowers and pinnately compound leaves; widely cultivated in Europe for its long thick sweet roots
• Liver Cookbook -  having a reddish-brown color;  large and complicated reddish-brown glandular organ located in the upper right portion of the abdominal cavity; secretes bile and functions in metabolism of protein and carbohydrate and fat; synthesizes substances involved in the clotting of the blood; synthesizes vitamin A; detoxifies poisonous substances and breaks down worn-out erythrocytes; liver of an animal used as meat; someone who lives in a place; a person who has a special life style
• Lobster Cookbook -  any of several edible marine crustaceans of the families Homaridae and Nephropsidae and Palinuridae; flesh of a lobster
• Lombardy Cookbook -  a region of north central Italy bordering Switzerland
• Longan Cookbook -  tree of southeastern Asia to Australia grown primarily for its sweet edible fruit resembling litchi nuts; sometimes placed in genera Euphorbia or Nephelium
• Lox Cookbook -  brine-cured salmon that is lightly smoked; a bluish translucent magnetic liquid obtained by compressing gaseous oxygen and then cooling it below its boiling point; used as an oxidizer in rocket propellants
• Lychee Cookbook -  Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
• MSG Cookbook -  white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
• Macadamia Cookbook -  any tree of the genus Macadamia
• Macaroni Salad Cookbook -  having macaroni as the base
• Macaroni and Cheese Cookbook -  macaroni prepared in a cheese sauce
• Macaroni Cookbook -  pasta in the form of slender tubes; a British dandy in the 18th century who affected Continental mannerisms
• Mackerel Cookbook -  any of various fishes of the family Scombridae; flesh of very important usually small (to 18 in) fatty Atlantic fish
• Malt Cookbook -  a cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling; a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer; a milkshake made with malt powder; verb convert into malt; convert grain into malt; turn into malt, become malt; treat with malt or malt extract
• Mango Cookbook -  large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed; large evergreen tropical tree cultivated for its large oval fruit
• Manhattan Clam Chowder Cookbook -  a chowder made with clams and tomatoes and other vegetables and seasonings
• Maple Sugar Cookbook -  sugar made from the sap of the sugar maple tree
• Maple Syrup Cookbook -  made by concentrating sap from sugar maples
• Margarine Cookbook -  a spread made chiefly from vegetable oils and used as a substitute for butter
• Marjoram Cookbook -  pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets; aromatic Eurasian perennial
• Marmite Cookbook -  a large pot especially one with legs used e.g. for cooking soup; soup cooked in a large pot
• Marshmallow Cookbook -  spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar
• Mash Cookbook -  mixture of ground animal feeds; a mixture of mashed malt grains and hot water; used in brewing; verb reduce to small pieces or particles by pounding or abrading; talk or behave amorously, without serious intentions; to compress with violence, out of natural shape or condition
• Matzo Cookbook -  brittle flat bread eaten at Passover
• Mayonnaise Cookbook -  egg yolks and oil and vinegar
• Mead Cookbook -  made of fermented honey and water; United States philosopher of pragmatism (1863-1931); United States anthropologist noted for her claims about adolescence and sexual behavior in Polynesian cultures (1901-1978)
• Meatless Cookbook -  lacking meat
• Medlar Cookbook -  crabapple-like fruit used for preserves; a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste; small deciduous Eurasian tree cultivated for its fruit that resemble crab apples; small deciduous tree of southern Africa having edible fruit
• Melon Cookbook -  any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh; any of various fruit of cucurbitaceous vines including: muskmelons; watermelons; cantaloupes; cucumbers
• Microwave Cookbook -  kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food; a short electromagnetic wave (longer than infrared but shorter than radio waves); used for radar and microwave ovens and for transmitting telephone, facsimile, video and data; verb cook or heat in a microwave oven
• Milk Cookbook -  produced by mammary glands of female mammals for feeding their young; a white nutritious liquid secreted by mammals and used as food by human beings; any of several nutritive milklike liquids; a river that rises in the Rockies in northwestern Montana and flows eastward to become a tributary of the Missouri River; verb take milk from female mammals; add milk to; exploit as much as possible
• Milkshake Cookbook -  frothy drink of milk and flavoring and sometimes fruit or ice cream
• Millet Cookbook -  small seed of any of various annual cereal grasses especially Setaria italica; French painter of rural scenes (1814-1875); any of various small-grained annual cereal and forage grasses of the genera Panicum, Echinochloa, Setaria, Sorghum, and Eleusine
• Mince Pie Cookbook -  pie containing mincemeat
• Mincemeat Cookbook -  spiced mixture of chopped raisins and apples and other ingredients with or without meat
• Mint Cookbook -  as if new;  a plant where money is coined by authority of the government; a candy that is flavored with a mint oil; the leaves of a mint plant used fresh or candied; any north temperate plant of the genus Mentha with aromatic leaves and small mauve flowers; (often followed by `of') a large number or amount or extent; verb form by stamping, punching, or printing
• Mix Cookbook -  the act of mixing together; an event that combines things in a mixture; a commercially prepared mixture of dry ingredients; verb add as an additional element or part; combine (electronic signals); to bring or combine together or with something else; mix together different elements; mix so as to make a random order or arrangement; open (a place) to members of all races and ethnic groups
• Molasses Taffy Cookbook -  taffy made of molasses
• Molasses Cookbook -  thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
• Monkey Bread Cookbook -  African gourd-like fruit with edible pulp
• Moussaka Cookbook -  casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
• Mung Bean Cookbook -  erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus
• Mushroom Sauce Cookbook -  brown sauce and sauteed mushrooms
• Mushroom Cookbook -  fleshy body of any of numerous edible fungi; a large cloud of rubble and dust shaped like a mushroom and rising into the sky after an explosion (especially of a nuclear bomb); any of various fleshy fungi of the subdivision Basidiomycota consisting of a cap at the end of a stem arising from an underground mycelium; common name for an edible agaric (contrasting with the inedible toadstool); verb grow and spread fast; pick or gather mushrooms
• Mushy Peas Cookbook -  marrowfat peas that have been soaked overnight and then boiled; served with fish and chips
• Mussel Cookbook -  marine or freshwater bivalve mollusk that lives attached to rocks etc.; black marine bivalves usually steamed in wine
• Mustard Greens Cookbook -  leaves eaten as cooked greens
• Mustard Cookbook -  leaves eaten as cooked greens; pungent powder or paste prepared from ground mustard seeds; any of several cruciferous plants of the genus Brassica
• Mutton Cookbook -  meat from a mature domestic sheep; the square of a body of any size of type
• Neck Sweetbread Cookbook -  edible thymus gland of an animal
• Nectarine Cookbook -  a variety or mutation of the peach that has a smooth skin; variety or mutation of the peach bearing fruit with smooth skin and (usually) yellow flesh
• Nettle Cookbook -  any of numerous plants having stinging hairs that cause skin irritation on contact (especially of the genus Urtica or family Urticaceae); verb sting with or as with nettles and cause a stinging pain or sensation; cause annoyance in; disturb, especially by minor irritations
• New England Clam Chowder Cookbook -  a thick chowder made with clams and potatoes and onions and salt pork and milk
• Nigella Cookbook -  any plant of the genus Nigella
• Nutmeg Cookbook -  hard aromatic seed of the nutmeg tree used as spice when grated or ground; East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace
• Oatcake Cookbook -  thin flat unleavened cake of baked oatmeal
• Octopus Cookbook -  bottom-living cephalopod having a soft oval body with eight long tentacles; tentacles of octopus prepared as food
• Okra Cookbook -  tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus; long green edible beaked pods of the okra plant; long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
• Olive Oil Cookbook -  oil from olives
• Olive Cookbook -  of a yellow-green color similar to that of an unripe olive;  a yellow-green color of low brightness and saturation; one-seeded fruit of the European olive tree usually pickled and used as a relish; hard yellow often variegated wood of an olive tree; used in cabinetwork; evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits; small ovoid fruit of the European olive tree; important food and source of oil
• Onion Cookbook -  an aromatic flavorful bulb; bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb; edible bulb of an onion plant
• Orange Soda Cookbook -  orange-flavored carbonated drink
• Orange Cookbook -  of the color between red and yellow; similar to the color of a ripe orange;  orange color or pigment; any of a range of colors between red and yellow; round yellow to orange fruit of any of several citrus trees; a river in South Africa that flows generally westward to the Atlantic Ocean; any citrus tree bearing oranges; any pigment producing the orange color
• Oregano Cookbook -  aromatic Eurasian perennial; pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
• Orzo Cookbook -  pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
• Ostrich Cookbook -  fast-running African flightless bird with two-toed feet; largest living bird; a person who refuses to face reality or recognize the truth (a reference to the popular notion that the ostrich hides from danger by burying its head in the sand)
• Oyster Cookbook -  marine mollusks having a rough irregular shell; found on the sea bed mostly in coastal waters; a small muscle on each side of the back of a fowl; edible body of any of numerous oysters; verb gather oysters, dig oysters
• Pancake Cookbook -  a flat cake of thin batter fried on both sides on a griddle
• Papaya Cookbook -  large oval melon-like tropical fruit with yellowish flesh; tropical American shrub or small tree having huge deeply palmately cleft leaves and large oblong yellow fruit
• Paprika Cookbook -  a mild powdered seasoning made from dried pimientos; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
• Parsley Cookbook -  aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food; annual or perennial herb with aromatic leaves
• Parsnip Cookbook -  whitish edible root; eaten cooked; a strong-scented plant cultivated for its edible root; the whitish root of cultivated parsnip
• Passion Fruit Cookbook -  egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks
• Pasta Cookbook -  shaped and dried dough made from flour and water and sometimes egg; a dish that contains pasta as its main ingredient
• Pastrami Cookbook -  highly seasoned cut of smoked beef
• Pastry Dough Cookbook -  a dough of flour and water and shortening
• Pavlova Cookbook -  Russian ballerina (1882-1931)
• Pawpaw Cookbook -  small tree native to the eastern United States having oblong leaves and fleshy fruit; fruit with yellow flesh; related to custard apples; tropical American shrub or small tree having huge deeply palmately cleft leaves and large oblong yellow fruit
• Pea Cookbook -  seed of a pea plant used for food; a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds; the fruit or seed of a pea plant
• Peach Cookbook -  downy juicy fruit with sweet yellowish or whitish flesh; cultivated in temperate regions; a shade of pink tinged with yellow; a very attractive or seductive looking woman; verb divulge confidential information or secrets; "Be careful--his secretary talks"
• Peanut Brittle Cookbook -  brittle containing peanuts
• Peanut Butter Cookbook -  a spread made from ground peanuts
• Peanut Oil Cookbook -  a oil from peanuts; used in cooking and making soap
• Peanut Cookbook -  of little importance or influence or power; of minor status;  pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms; a young child who is small for his age; widely cultivated American plant cultivated in tropical and warm regions; showy yellow flowers on stalks that bend over to the soil so that seed pods ripen underground; underground pod of the peanut vine
• Pear Cookbook -  sweet juicy gritty-textured fruit available in many varieties; Old World tree having sweet gritty-textured juicy fruit; widely cultivated in many varieties
• Pease Pudding Cookbook -  a pudding made with strained split peas mixed with egg
• Pecan Pie Cookbook -  pie made of pecans and sugar and corn syrup and butter and eggs
• Pecan Cookbook -  smooth brown oval nut of south central United States; tree of southern United States and Mexico cultivated for its nuts; wood of a pecan tree
• Pectin Cookbook -  any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
• Pepper Cookbook -  sweet and hot varieties of fruits of plants of the genus Capsicum; pungent seasoning from the berry of the common pepper plant of East India; use whole or ground; climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam; any of various tropical plants of the genus Capsicum bearing peppers; verb attack and bombard with or as if with missiles; add pepper to
• Pepperoni Cookbook -  a pork and beef sausage (or a thin slice of this sausage)
• Perry Cookbook -  a fermented and often effervescent beverage made from juice of pears; similar in taste to hard cider; United States commodore who led the fleet that defeated the British on Lake Erie during the War of 1812; brother of Matthew Calbraith Perry (1785-1819); United States admiral who led a naval expedition to Japan and signed a treaty in 1854 opening up trade relations between United States and Japan; brother of Oliver Hazard Perry (1794-1858); United States philosopher (1876-1957)
• Persimmon Cookbook -  orange fruit resembling a plum; edible when fully ripe; any of several tropical trees of the genus Diospyros
• Pesto Cookbook -  a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
• Philosopher Cookbook -  a specialist in philosophy; a wise person who is calm and rational; someone who lives a life of reason with equanimity
• Piccalilli Cookbook -  relish of chopped pickled cucumbers and green peppers and onion
• Pickle Cookbook -  vegetables (especially cucumbers) preserved in brine or vinegar; informal terms for a difficult situation; verb preserve in a pickling liquid
• Pickled Herring Cookbook -  herring preserved in a pickling liquid (usually brine or vinegar)
• Pigeon Pea Cookbook -  tropical woody herb with showy yellow flowers and flat pods; much cultivated in the tropics; small highly nutritious seed of the tropical pigeon-pea plant
• Pimento Cookbook -  fully ripened sweet red pepper; usually cooked; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
• Pine Nut Cookbook -  edible seed of any of several nut pines especially some pinons of southwestern North America
• Pineapple Cookbook -  large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated; a tropical American plant bearing a large fleshy edible fruit with a terminal tuft of stiff leaves; widely cultivated in the tropics
• Pinto Bean Cookbook -  mottled or spotted bean of southwestern United States; usually dried
• Pistachio Cookbook -  nut of Mediterranean trees having an edible green kernel; small tree of southern Europe and Asia Minor bearing small hard-shelled nuts
• Pita Cookbook -  usually small round bread that can open into a pocket for filling
• Plantain Cookbook -  starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics; a banana tree bearing hanging clusters of edible angular greenish starchy fruits; tropics and subtropics; any of numerous plants of the genus Plantago; mostly small roadside or dooryard weeds with elliptic leaves and small spikes of very small flowers; seeds of some used medicinally
• Ploughman's Lunch Cookbook -  a meal consisting of a sandwich of bread and cheese and a salad
• Plum Cookbook -  completely; used as intensifiers; exactly;  a highly desirable position or assignment; any of numerous varieties of small to medium-sized round or oval fruit having a smooth skin and a single pit; any of several trees producing edible oval fruit having a smooth skin and a single hard stone
• Polenta Cookbook -  a thick mush made of cornmeal boiled in stock or water
• Policy Cookbook -  a plan of action adopted by an individual or social group; written contract or certificate of insurance; a line of argument rationalizing the course of action of a government
• Pomegranate Cookbook -  large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind; shrub or small tree native to southwestern Asia having large red many-seeded fruit
• Popcorn Cookbook -  small kernels of corn exploded by heat; corn having small ears and kernels that burst when exposed to dry heat
• Poppy Seed Cookbook -  small grey seed of a poppy flower; used whole or ground in baked items
• Pork Cookbook -  meat from a domestic hog or pig; a legislative appropriation designed to ingratiate legislators with their constituents
• Porridge Cookbook -  soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
• Pot-au-feu Cookbook -  traditional French stew of vegetables and beef
• Potato Chip Cookbook -  a thin crisp slice of potato fried in deep fat
• Potato Salad Cookbook -  any of various salads having chopped potatoes as the base
• Potato Cookbook -  an edible tuber native to South America; a staple food of Ireland; annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous
• Pound Cake Cookbook -  rich loaf cake made of a pound each of butter and sugar and flour
• Powdered Sugar Cookbook -  sugar granulated into a fine powder
• Praline Cookbook -  cookie-sized candy made of brown sugar and butter and pecans
• Pretzel Cookbook -  glazed and salted cracker typically in the shape of a loose knot
• Prickly Pear Cookbook -  round or pear-shaped spiny fruit of any of various prickly pear cacti; cacti having spiny flat joints and oval fruit that is edible in some species; often used as food for stock
• Processed Cheese Cookbook -  made by blending several lots of cheese
• Pummelo Cookbook -  southeastern Asian tree producing large fruits resembling grapefruits
• Pumpkin Pie Cookbook -  pie made of mashed pumpkin and milk and eggs and sugar
• Pumpkin Seed Cookbook -  the edible seed of a pumpkin
• Pumpkin Cookbook -  usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn; a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes
• Quail Cookbook -  small gallinaceous game birds; flesh of quail; suitable for roasting or broiling if young; otherwise must be braised; verb draw back, as with fear or pain
• Quiche Cookbook -  the Mayan language spoken by the Quiche; a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables); a member of the Mayan people of south central Guatemala
• Quince Cookbook -  aromatic acid-tasting pear-shaped fruit used in preserves; small Asian tree with pinkish flowers and pear-shaped fruit; widely cultivated
• Rabbit Cookbook -  any of various burrowing animals of the family Leporidae having long ears and short tails; some domesticated and raised for pets or food; flesh of any of various rabbits or hares (wild or domesticated) eaten as food; the fur of a rabbit; verb hunt rabbits
• Radish Cookbook -  pungent fleshy edible root; Eurasian plant widely cultivated for its edible pungent root usually eaten raw; pungent edible root of any of various cultivated radish plants; radish of Japan with a long hard durable root eaten raw or cooked; a cruciferous plant of the genus Raphanus having a pungent edible root
• Raisin Cookbook -  dried grape
• Raita Cookbook -  an Indian side dish of yogurt and chopped cucumbers and spices
• Rambutan Cookbook -  pleasantly acid bright red oval Malayan fruit covered with soft spines; Malayan tree bearing spiny red fruit
• Raspberry Cookbook -  red or black edible aggregate berries usually smaller than the related blackberries; woody brambles bearing usually red but sometimes black or yellow fruits that separate from the receptacle when ripe and are rounder and smaller than blackberries; a cry or noise made to express displeasure or contempt
• Ravioli Cookbook -  small circular or square cases of dough with savory fillings
• Refried Beans Cookbook -  dried beans cooked and mashed and then fried in lard with various seasonings
• Rennet Cookbook -  a substance that curdles milk in making cheese and junket
• Rhizome Cookbook -  a horizontal plant stem with shoots above and roots below serving as a reproductive structure
• Rhubarb Pie Cookbook -  pie containing diced rhubarb and much sugar
• Rhubarb Cookbook -  plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous; long pinkish sour leafstalks usually eaten cooked and sweetened
• Rice Cookbook -  grains used as food either unpolished or more often polished; United States playwright (1892-1967); English lyricist who frequently worked with Andrew Lloyd Webber (born in 1944); annual or perennial rhizomatous marsh grasses; seed used for food; straw used for paper; verb sieve so that it becomes the consistency of rice
• Ricotta Cookbook -  soft Italian cheese like cottage cheese
• Risotto Cookbook -  rice cooked with broth and sprinkled with grated cheese
• Roast Beef Cookbook -  cut of beef suitable for roasting
• Roast Pork Cookbook -  cut of pork suitable for roasting
• Rolled Oats Cookbook -  meal made from rolled or ground oats
• Romaine Lettuce Cookbook -  lettuce with long dark-green leaves in a loosely packed elongated head; lettuce with long dark-green spoon-shaped leaves
• Rosemary Cookbook -  extremely pungent leaves used fresh or dried as seasoning for especially meats; widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery
• Roux Cookbook -  a mixture of fat and flour heated and used as a basis for sauces
• Rugelach Cookbook -  pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
• Rum Cookbook -  beyond or deviating from the usual or expected;  liquor distilled from fermented molasses; a card game based on collecting sets and sequences; the winner is the first to meld all their cards
• Runner Bean Cookbook -  long bean pods always sliced into half-inch lengths; a favorite in Britain; tropical American bean with red flowers and mottled black beans similar to Phaseolus vulgaris but perennial; a preferred food bean in Great Britain
• Rutabaga Cookbook -  the large yellow root of a rutabaga plant used as food; a cruciferous plant with a thick bulbous edible yellow root
• Rye Bread Cookbook -  any of various breads made entirely or partly with rye flour
• Rye Cookbook -  whiskey distilled from rye or rye and malt; hardy annual cereal grass widely cultivated in northern Europe where its grain is the chief ingredient of black bread and in North America for forage and soil improvement; the seed of the cereal grass
• Safflower Oil Cookbook -  oil from seeds of the safflower plant; oil from safflower seeds used as food as well as in medicines and paints
• Saffron Cookbook -  dried pungent stigmas of the Old World saffron crocus; Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food; a shade of yellow tinged with orange
• Sage Cookbook -  of the grey-green color of sage leaves; having wisdom that comes with age and experience;  aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc; a mentor in spiritual and philosophical topics who is renowned for profound wisdom; any of various plants of the genus Salvia; a cosmopolitan herb
• Sake Cookbook -  a reason for wanting something done; the purpose of achieving or obtaining; Japanese alcoholic beverage made from fermented rice; usually served hot
• Salami Cookbook -  highly seasoned fatty sausage of pork and beef usually dried
• Salmon Cookbook -  of orange tinged with pink;  any of various large food and game fishes of northern waters; usually migrate from salt to fresh water to spawn; flesh of any of various marine or freshwater fish of the family Salmonidae; a tributary of the Snake River in Idaho
• Salsa Cookbook -  spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
• Salsify Cookbook -  either of two long roots eaten cooked; Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States; edible root of the salsify plant
• Salt cod Cookbook -  codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
• Salt Cookbook -  (of speech) painful or bitter; one of the four basic taste sensations; like the taste of sea water;  the taste experience when common salt is taken into the mouth; white crystalline form of especially sodium chloride used to season and preserve food; a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal); negotiations between the United States and the Union of Soviet Socialist Republics opened in 1969 in Helsinki designed to limit both countries' stock of nuclear weapons; verb preserve with salt; add zest or liveliness to; sprinkle as if with salt; add salt to
• Sambar Cookbook -  a deer of southern Asia with antlers that have three tines
• Samosa Cookbook -  small turnover of Indian origin filled with vegetables or meat and fried and served hot
• Samphire Cookbook -  fleshy maritime plant having fleshy stems with rudimentary scalelike leaves and small spikes of minute flowers; formerly used in making glass
• Sapote Cookbook -  brown oval fruit flesh makes excellent sherbet; tropical American tree having wood like mahogany and sweet edible egg-shaped fruit; in some classifications placed in the genus Calocarpum
• Sauce Cookbook -  flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards
• Sauerkraut Cookbook -  shredded cabbage fermented in brine
• Sausage Cookbook -  highly seasoned minced meat stuffed in casings; a small nonrigid airship used for observation or as a barrage balloon
• Savory Cookbook -  morally respectable or inoffensive; pleasing to the sense of taste; having an agreeably pungent taste;  an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre; either of two aromatic herbs of the mint family; dwarf aromatic shrub of Mediterranean regions; any of several aromatic herbs or subshrubs of the genus Satureja having spikes of flowers attractive to bees
• Scallop Cookbook -  edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions; edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces; one of a series of rounded projections (or the notches between them) formed by curves along an edge (as the edge of a leaf or piece of cloth or the margin of a shell or a shriveled red blood cell observed in a hypertonic solution etc.); thin slice of meat (especially veal) usually fried or broiled; verb shape or cut in scallops; fish for scallops; form scallops in; bake in a sauce, milk, etc., often with breadcrumbs on top; decorate an edge with scallops
• Scrambled Eggs Cookbook -  eggs beaten and cooked to a soft firm consistency while stirring
• Sea Cucumber Cookbook -  echinoderm having a flexible sausage-shaped body, tentacles surrounding the mouth and tube feet; free-living mud feeders
• Seafood Cookbook -  edible fish (broadly including freshwater fish) or shellfish or roe etc
• Seasoned Salt Cookbook -  combination of salt and vegetable extracts and spices and monosodium glutamate
• Seaweed Cookbook -  plant growing in the sea, especially marine algae
• Semolina Cookbook -  milled product of durum wheat (or other hard wheat) used in pasta
• Sesame Oil Cookbook -  oil obtained from sesame seeds
• Sesame Seed Cookbook -  small oval seeds of the sesame plant
• Shallot Cookbook -  small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning; type of onion plant producing small clustered mild-flavored bulbs used as seasoning; aggregated bulb of the multiplier onion
• Shellfish Cookbook -  meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean); invertebrate having a soft unsegmented body usually enclosed in a shell
• Shepherd's Pie Cookbook -  pie of hash covered with mashed potatoes and browned in the oven
• Sherry Cookbook -  dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitif
• Shirred Egg Cookbook -  egg cooked individually in cream or butter in a small ramekin
• Shortbread Cookbook -  very rich thick butter cookie
• Shortening Cookbook -  act of decreasing in length; fat such as butter or lard used in baked goods
• Shrimp Cookbook -  small slender-bodied chiefly marine decapod crustaceans with a long tail and single pair of pincers; many species are edible; any of various edible decapod crustaceans; disparaging terms for small people; verb fish for shrimp
• Sima Cookbook -  rock that form the continuous lower layer of the earth's crust; rich in silicon and magnesium
• Skate Cookbook -  large edible rays having a long snout and thick tail with pectoral fins continuous with the head; swim by undulating the edges of the pectoral fins; sports equipment that is worn on the feet to enable the wearer to glide along and to be propelled by the alternate actions of the legs; verb move along on skates
• Slinger Cookbook -  a person who uses a sling to throw something
• Snail Cookbook -  freshwater or marine or terrestrial gastropod mollusk usually having an external enclosing spiral shell; edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic; verb gather snails
• Snow Pea Cookbook -  green peas with flat edible pods; variety of pea plant producing peas having thin flat edible pods
• Sorghum Cookbook -  made from juice of sweet sorghum; economically important Old World tropical cereal grass; annual or perennial tropical and subtropical cereal grasses: sorghum
• Sour Cream Cookbook -  artificially soured light cream
• Soy Sauce Cookbook -  thin sauce made of fermented soy beans
• Soy Cookbook -  most highly proteinaceous vegetable crop known; erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia; a source of oil; used for forage and soil improvement and as food; thin sauce made of fermented soy beans
• Spaghetti Sauce Cookbook -  any of numerous sauces for spaghetti or other kinds of pasta
• Spaghetti and Meatballs Cookbook -  spaghetti with meatballs in a tomato sauce
• Spaghetti Cookbook -  pasta in the form of long strings; spaghetti served with a tomato sauce
• Spanish Rice Cookbook -  spicy rice with tomatoes and onions and green peppers
• Spelt Cookbook -  hardy wheat grown mostly in Europe for livestock feed
• Spinach Cookbook -  dark green leaves; eaten cooked or raw in salads; southwestern Asian plant widely cultivated for its succulent edible dark green leaves
• Spirits Cookbook -  an alcoholic beverage that is distilled rather than fermented
• Sponge Cake Cookbook -  a light porous cake made with eggs and flour and sugar without shortening
• Squash Cookbook -  a game played in an enclosed court by two or four players who strike the ball with long-handled rackets; edible fruit of a squash plant; eaten as a vegetable; any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits; verb to compress with violence, out of natural shape or condition
• Squid Cookbook -  widely distributed fast-moving ten-armed cephalopod mollusk having a long tapered body with triangular tail fins; (Italian cuisine) squid prepared as food
• Squirrel Cookbook -  a kind of arboreal rodent having a long bushy tail; the fur of a squirrel
• Star Anise Cookbook -  small shrubby tree of Japan and Taiwan; flowers are not fragrant; small tree of China and Vietnam bearing anise-scented star-shaped fruit used in food and medicinally as a carminative; anise-scented star-shaped fruit or seed used in Oriental cooking and medicine
• Star Fruit Cookbook -  deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
• Steak Tartare Cookbook -  ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
• Steak au poivre Cookbook -  steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
• Steak Cookbook -  a slice of meat cut from the fleshy part of an animal or large fish
• Stinging Nettle Cookbook -  perennial Eurasian nettle established in North America having broad coarsely toothed leaves with copious stinging hairs
• Stock Cookbook -  routine; repeated too often; overfamiliar through overuse; regularly and widely used or sold;  the merchandise that a shop has on hand; the handle end of some implements or tools; the handle of a handgun or the butt end of a rifle or shotgun or part of the support of a machine gun or artillery gun; lumber used in the construction of something; any of several Old World plants cultivated for their brightly colored flowers; a plant or stem onto which a graft is made; especially a plant grown specifically to provide the root part of grafted plants; persistent thickened stem of a herbaceous perennial plant; the capital raised by a corporation through the issue of shares entitling holders to an ownership interest (equity); the reputation and popularity a person has; not used technically; any animals kept for use or profit; an ornamental white cravat; liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; a special variety of domesticated animals within a species; the descendants of one individual; any of various ornamental flowering plants of the genus Malcolmia; a supply of something available for future use; a certificate documenting the shareholder's ownership in the corporation; verb have on hand; provide or furnish with a stock of something; stock up on to keep for future use or sale; supply with livestock; supply with fish; equip with a stock; put forth and grow sprouts or shoots
• Stomach Sweetbread Cookbook -  edible pancreas of an animal
• Strawberry Daiquiri Cookbook -  daiquiri with crushed strawberries
• Strawberry Cookbook -  a soft red birthmark; sweet fleshy red fruit; any of various low perennial herbs with many runners and bearing white flowers followed by edible fruits having many small achenes scattered on the surface of an enlarged red pulpy berry
• Strudel Cookbook -  thin sheet of filled dough rolled and baked
• Stuffed Peppers Cookbook -  parboiled green peppers stuffed usually with rice and meat and baked briefly
• Stuffing Cookbook -  padding put in mattresses and cushions and upholstered furniture; a mixture of seasoned ingredients used to stuff meats and vegetables
• Succotash Cookbook -  fresh corn and lima beans with butter or cream
• Suet Cookbook -  hard fat around the kidneys and loins in beef and mutton
• Sugar Cookbook -  a white crystalline carbohydrate used as a sweetener and preservative; informal terms for money; an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain; verb sweeten with sugar
• Sulfur Dioxide Cookbook -  a colorless toxic gas (SO2) that occurs in the gases from volcanoes; used in many manufacturing processes and present in industrial emissions; causes acid rain
• Sunchoke Cookbook -  sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
• Sunflower Oil Cookbook -  oil from sunflower seeds
• Sunflower Cookbook -  any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays
• Sushi Cookbook -  rice (with raw fish) wrapped in seaweed
• Sweet Pepper Cookbook -  large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong; commonly used in salads; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
• Sweet Potato Cookbook -  the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States; pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh; egg-shaped terra cotta wind instrument with a mouthpiece and finger holes
• Sweetbread Cookbook -  edible glands of an animal
• Swiss Chard Cookbook -  long succulent whitish stalks with large green leaves; beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
• Tabasco Sauce Cookbook -  very spicy sauce (trade name Tabasco) made from fully-aged red peppers
• Tabbouleh Cookbook -  a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat
• Taco Sauce Cookbook -  spicy tomato-based sauce for tacos
• Taco Cookbook -  a tortilla rolled cupped around a filling; offensive terms for a person of Mexican descent
• Tahini Cookbook -  a thick Middle Eastern paste made from ground sesame seeds
• Tamarillo Cookbook -  South American arborescent shrub having pale pink blossoms followed by egg-shaped reddish-brown edible fruit somewhat resembling a tomato in flavor
• Tamarind Cookbook -  large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys; long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp
• Tangerine Cookbook -  of a strong reddish orange color;  a reddish to vivid orange color; any of various deep orange mandarins grown in the United States and southern Africa; a variety of mandarin orange
• Tapenade Cookbook -  a spread consisting of capers and black olives and anchovies made into a puree with olive oil
• Tapioca Pudding Cookbook -  sweet pudding thickened with tapioca
• Taro Root Cookbook -  tropical starchy tuberous root
• Tarragon Cookbook -  fresh leaves (or leaves preserved in vinegar) used as seasoning; aromatic perennial of southeastern Russia
• Tartar Sauce Cookbook -  mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
• Tea Cookbook -  a light midafternoon meal of tea and sandwiches or cakes; dried leaves of the tea shrub; used to make tea; a beverage made by steeping tea leaves in water; a reception or party at which tea is served; a tropical evergreen shrub or small tree extensively cultivated in e.g. China and Japan and India; source of tea leaves
• Teff Cookbook -  an African grass economically important as a cereal grass (yielding white flower of good quality) as well as for forage and hay
• Tempura Cookbook -  vegetables and seafood dipped in batter and deep-fried
• Thousand Island Dressing Cookbook -  mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
• Thyme Cookbook -  leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables; any of various mints of the genus Thymus
• Toad-in-the-Hole Cookbook -  sausage baked in batter
• Toast Cookbook -  slices of bread that have been toasted; a celebrity who receives much acclaim and attention; a drink in honor of or to the health of a person or event; a person in desperate straits; someone doomed; verb propose a toast to; make brown and crisp by heating
• Tofu Cookbook -  cheeselike food made of curdled soybean milk
• Tomatillo Cookbook -  small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk; annual of Mexico and southern United States having edible purplish viscid fruit resembling small tomatoes; Mexican annual naturalized in eastern North America having yellow to purple edible fruit resembling small tomatoes
• Tomato Juice Cookbook -  the juice of tomatoes (usually bottled or canned)
• Tomato Ketchup Cookbook -  thick spicy sauce made from tomatoes
• Tomato Paste Cookbook -  thick concentrated tomato puree
• Tomato Cookbook -  mildly acid red or yellow pulpy fruit eaten as a vegetable; native to South America; widely cultivated in many varieties
• Tongue Cookbook -  the flap of material under the laces of a shoe or boot; a mobile mass of muscular tissue covered with mucous membrane and located in the oral cavity; a manner of speaking; the tongue of certain animals used as meat; any long thin projection that is transient; metal striker that hangs inside a bell and makes a sound by hitting the side; a human written or spoken language used by a community; opposed to e.g. a computer language; a narrow strip of land that juts out into the sea; verb lick or explore with the tongue; articulate by tonguing, as when playing wind instruments
• Tortilla Chip Cookbook -  a small piece of tortilla
• Tortilla Cookbook -  thin unleavened pancake made from cornmeal or wheat flour
• Treacle Cookbook -  an expression that is excessively sweet and sentimental; a pale cane syrup
• Trifle Cookbook -  sponge cake spread with jam and soaked in wine; served with a custard sauce; something of small importance; a detail that is considered insignificant; verb consider not very seriously; act frivolously; waste time; spend one's time idly or inefficiently
• Tripe Cookbook -  lining of the stomach of a ruminant (especially a bovine) used as food; nonsensical talk or writing
• Trout Cookbook -  any of various game and food fishes of cool fresh waters mostly smaller than typical salmons; flesh of any of several primarily freshwater game and food fishes
• Truffle Cookbook -  creamy chocolate candy; edible subterranean fungus of the genus Tuber; any of various highly prized edible subterranean fungi of the genus Tuber; grow naturally in southwestern Europe
• Tuna Salad Cookbook -  salad composed primarily of chopped canned tuna fish
• Tuna Cookbook -  New Zealand eel; any very large marine food and game fish of the genus Thunnus; related to mackerel; chiefly of warm waters; important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks; tropical American prickly pear of Jamaica
• Turkey Cookbook -  large gallinaceous bird with fan-shaped tail; widely domesticated for food; an event that fails badly or is totally ineffectual; flesh of large domesticated fowl usually roasted; a Eurasian republic in Asia Minor and the Balkans; achieved independence from the Ottoman Empire in 1923; a person who does something thoughtless or annoying
• Turkish Delight Cookbook -  a jellied candy typically flavored with rose water
• Turmeric Cookbook -  ground dried rhizome of the turmeric plant used as seasoning; widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye
• Turnip Cookbook -  root of any of several members of the mustard family; widely cultivated plant having a large fleshy edible white or yellow root
• Turtle Soup Cookbook -  soup usually made of the flesh of green turtles
• Ugli Fruit Cookbook -  large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin; hybrid between grapefruit and mandarin orange; cultivated especially in Florida
• Vanilla Ice Cream Cookbook -  ice cream flavored with vanilla extract
• Vanilla Cookbook -  plain and without any extras or adornments; flavored with vanilla extract;  a distinctive fragrant flavor characteristic of vanilla beans; a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans); any of numerous climbing plants of the genus Vanilla having fleshy leaves and clusters of large waxy highly fragrant white or green or topaz flowers
• Veal Cookbook -  meat from a calf
• Vegan Cookbook -  a strict vegetarian; someone who eats no animal or dairy products at all
• Vegetable Soup Cookbook -  soup made with a variety of vegetables
• Vegetable oil Cookbook -  any of a group of liquid edible fats that are obtained from plants
• Vegetarian Cookbook -  eater of fruits and grains and nuts; someone who eats no meat or fish or (often) any animal products
• Venison Cookbook -  meat from a deer used as food
• Vermicelli Cookbook -  pasta in strings thinner than spaghetti
• Vichyssoise Cookbook -  a creamy potato soup flavored with leeks and onions; usually served cold
• Victoria Sandwich Cookbook -  a cake consisting of two layers of sponge cake with a jelly filling in between
• Vinaigrette Cookbook -  oil and vinegar with mustard and garlic
• Vinegar Cookbook -  sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative; dilute acetic acid
• Waldorf Salad Cookbook -  typically made of apples and celery with nuts or raisins and dressed with mayonnaise
• Walnut Cookbook -  nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell; any of various trees of the genus Juglans; hard dark-brown wood of any of various walnut trees; used especially for furniture and paneling
• Wasabi Cookbook -  the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish; a Japanese plant of the family Cruciferae with a thick green root
• Water Chestnut Cookbook -  edible bulbous tuber of a Chinese marsh plant; Chinese sedge yielding edible bulb-shaped tubers; a plant of the genus Trapa bearing spiny four-pronged edible nutlike fruits
• Water Cookbook -  a fluid necessary for the life of most animals and plants; binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent; once thought to be one of four elements composing the universe (Empedocles); a facility that provides a source of water; the part of the earth's surface covered with water (such as a river or lake or ocean); liquid excretory product; verb secrete or form water, as tears or saliva; supply with water, as with channels or ditches or streams; fill with tears; provide with water
• Watercress Cookbook -  of a moderate yellow-green color that is greener and deeper than moss green and yellower and darker than pea green;  cresses that grow in clear ponds and streams; any of several water-loving cresses
• Watermelon Cookbook -  large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp; an African melon
• Welsh Rarebit Cookbook -  cheese melted with ale or beer served over toast
• Wheat Cookbook -  grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour; annual or biennial grass having erect flower spikes and light brown grains
• Whipped Cream Cookbook -  cream that has been beaten until light and fluffy
• White Sauce Cookbook -  milk thickened with a butter and flour roux
• White-Bread Cookbook -  of or belonging to or representative of the white middle class
• Whole Wheat Bread Cookbook -  bread made with whole wheat flour
• Whole Wheat Flour Cookbook -  flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
• Wild Rice Cookbook -  grains of aquatic grass of North America; perennial aquatic grass of North America bearing grain used for food
• Wine Cookbook -  a red as dark as red wine; fermented juice (of grapes especially); verb treat to wine; drink wine
• Wonton Soup Cookbook -  a soup with won ton dumplings
• Worcestershire Sauce Cookbook -  a savory sauce of vinegar and soy sauce and spices
• Yam Cookbook -  edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food; sweet potato with deep orange flesh that remains moist when baked; any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots; edible tuber of any of several yams
• Yeast Cookbook -  any of various single-celled fungi that reproduce asexually by budding or division; a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
• Yogurt Cookbook -  a custard-like food made from curdled milk
• Yorkshire Pudding Cookbook -  light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
• Zest Cookbook -  a tart spicy quality; vigorous and enthusiastic enjoyment; verb add herbs or spices to
• Zucchini Cookbook -  small cucumber-shaped vegetable marrow; typically dark green; marrow squash plant whose fruit are eaten when small

See also

See public domain cookbooks

• Portal:Food | Glossary of healthy eating | UK Foods | US Foods | Dietary Supplements | Nutrition values of foods
• Encyclopedia of nutrition | Calorie Finder | Nutrition Database | Glycemic Index of Foods | Protein rich foods list

External links

Nutrition lookup (USDA)