Perfect for beginners with simple, common vocabulary
Gastronomic Lexicon of Culinary Alchemy
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Across
- 1. Yellow pigment in plants contributing to autumn leaf coloration and certain edible flowers
- 2. French term for delicate and elaborate pastry creations
- 3. French shell-shaped scallop dish often gratinéed with sauce
- 4. French term for casual nibbling, often at aperitif time
- 5. Ancient pseudocereal grain, rich in lysine, favored by Aztec cuisine
- 10. Concentrated spice extract that blends oil with resinous compounds
- 14. Coarse ground cornmeal staple in Northern Italian kitchens
Down
- 6. Umami-enhancing amino acid often associated with a savory MSG kick
- 7. Fungal-derived protein source used in sustainable meat substitutes
- 8. Polyphenolic compounds lending bitterness to wine and tea gracefully
- 9. Knife technique slicing leafy herbs into fine ribbons for garnish
- 11. Compressed block of powdered foodstuff or fuel, sometimes used for charcoal grilling
- 12. Vessel essential for cultivating microbes in biochemical food transformation
- 13. To chemically convert fat by alkaline hydrolysis in soap making, akin to butter breakdown
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