A few definitions from The book, titled "Cooking: A Cook's Dictionary",

It is by Henry Beard and Roy McKie, Acouple of wild and crazy guys.


The word "Cooking" is defined as
"The art of using appliances and utensils to convert ingredients seasonings into excuses and apologies."

That should give you an idea of what is about to follow.:
Acorn: Somewhat bitter, difficult-to-prepare nut widely eaten by the prehistoric ancestors of modern man before language developed sufficiently to include the phrase "Waiter, take this back and bring me a hamburger"
Aioli: ." A rich, extremely garlicky mayonnaise made from olive oil, egg yolks, and about a dozen garlic cloves. Its name derives from an old Provencial word uttered by individuals who had occasion to come into contact with the breath of the person who had just eaten some. For this reason, it is also sometimes known in the south of France as "Aiyiyi," "Ooooogue," "Bleuh," and "Aaaaaaaaagh." A la: French culinary term meaning "in the style of." Some common preparations that use this prefix are: a la carte (served with a large bill);
   
   
   
   
   
These recipes are free to use
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