Glossary A

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Alcapurrias refers to Purto Rico's meat-stuffed plantain fritters ; tannier fritters stuffed with meat. The best of Alcapurrias are found at little fast-food stands all over Puerto Rico. Alcapurrias is a truly Puerto Rican delicacy.

Alexanders (Lat. Smyrnium Olusatrum) also called in French as Persil de Macedoine or Maceron refers to a plant now almost forgotten, which was formerly much used in England as pot-herb and in salads. It belongs to the cow parsley family and its flavor is somehow a cross between parsley and celery, but with a bitter after-taste. The stems can be used blanched, and are in season in April. Alexandres was used during the medieval times as substitute for bitter sorts of celery, however in the 18th century, Alexanders was supplemented by the improved kinds of celery and since then Alexanders is almost forgotten as a food item though it still grows wild in much of Europe, including Britain. It is growing around the sites of medieval monastery gardens where it has been cultivated as Alexandrian Parsley ( Petroselinum Alexandrinum) Alexanders is also known as Allisanders

Alicanterefers to a red wine of Spain which was popular as a dessert wine in England during the 19th century.

Almojabanas refer to Puerto Rican of rice and cheese meal crullers; cheese-filled rice fritters. In Colombia, Almojabana refers to a baked bun-shaped bread made from yucca starch, maize flour and cheese. It is sometimes referred to as Pan de Maiz.

All-Grain Beer refers to a kind of beer that is made completely or exclusively from malt, unlike other types of beer which are made only from malt extract and/or malted barley

Alose is the French word for "Shad", a kind of fish. The Shad is a fish of the Olupeidae family which are found in North America and Europe. It is an excellent fish with a toothless mouth, and a large veined head. In France, Alose is cooked in various ways, like Alose Grillee, Alose a la Creole, Alose a la Evers and Alose a la Bruxelloise

  1. Aloyau
  2. Avocado Pear
  3. Agbono Beans
  4. Alcachofa