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Cookbook :: Cookbook (n.) A book of directions and receipts for cooking; a cookery book.

Rhubarb :: Rhubarb (n.) The large and fleshy leafstalks of Rheum Rhaponticum and other species of the same genus. They are pleasantly acid, and are used in cookery. Called also pieplant..

Oleraceous :: Oleraceous (a.) Pertaining to pot herbs; of the nature or having the qualities of herbs for cookery; esculent.

Chick-pea :: Chick-pea (n.) Its nutritious seed, used in cookery, and especially, when roasted (parched pulse), as food for travelers in the Eastern deserts..

Cookery :: Cookery (n.) The art or process of preparing food for the table, by dressing, compounding, and the application of heat..

Steamer :: Steamer (n.) A vessel in which articles are subjected to the action of steam, as in washing, in cookery, and in various processes of manufacture..

Preparation :: Preparation (n.) That which is prepared, made, or compounded by a certain process or for a particular purpose; a combination. Specifically: (a) Any medicinal substance fitted for use. (b) Anything treated for preservation or examination as a specimen. (c) Something prepared for use in cookery..

Cardoon :: Cardoon (n.) A large herbaceous plant (Cynara Cardunculus) related to the artichoke; -- used in cookery and as a salad.

Marjoram :: Marjoram (n.) A genus of mintlike plants (Origanum) comprising about twenty-five species. The sweet marjoram (O. Majorana) is pecularly aromatic and fragrant, and much used in cookery. The wild marjoram of Europe and America is O. vulgare, far less fragrant than the other..

Basil :: Basil (n.) The name given to several aromatic herbs of the Mint family, but chiefly to the common or sweet basil (Ocymum basilicum), and the bush basil, or lesser basil (O. minimum), the leaves of which are used in cookery. The name is also given to several kinds of mountain mint (Pycnanthemum)..

Caraway :: Caraway (n.) A biennial plant of the Parsley family (Carum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in cookery and confectionery, and also in medicine as a carminative..

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Paste :: Paste (n.) Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough..

Cookroom :: Cookroom (n.) A room for cookery; a kitchen; the galley or caboose of a ship.

Rosemary :: Rosemary (n.) A labiate shrub (Rosmarinus officinalis) with narrow grayish leaves, growing native in the southern part of France, Spain, and Italy, also in Asia Minor and in China. It has a fragrant smell, and a warm, pungent, bitterish taste. It is used in cookery, perfumery, etc., and is an emblem of fidelity or constancy..

Ginger :: Ginger (n.) The hot and spicy rootstock of Zingiber officinale, which is much used in cookery and in medicine..

Culinary :: Culinary (a.) Relating to the kitchen, or to the art of cookery; used in kitchens; as, a culinary vessel; the culinary art..

Farina :: Farina (n.) A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery..

Syrup :: Syrup (n.) A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated..

Parsley :: Parsley (n.) An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish..

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