sheraton-2014
1,000 Foods to Eat Before You Die: A Food Lover's Life List
Workman Publishing Company
2014
Articles citing this source:
Aemono
Japanese dish of vegetables or fish dressed with thick sauce or dressing
Afternoon tea
Light meal taken in late afternoon
Agar-agar
Thickening agent
Agneau de pré-salé
French sheep farm produce
Aligot
French mashed potato dish
Arare
Japanese cracker
Baeckeoffe
traditional Alsatian dish
Baguette
elongated type of bread loaf
Bangers and Mash
British meal
Beef bourguignon
French wine-based beef stew
Bentō
single-portion takeout or home-packed meal common in Japanese cuisine
Beurre d'Isigny
butter from the area of Isigny-sur-Mer, France
Black pudding hash
British hash of potatoes and black pudding
Bonbon
Small confection coated in chocolate
Bone marrow
cells and soft materials in the hollow space of long bones
Bouillabaisse
traditional Provençal fish stew
Brandade
dish of cod, olive oil, and potatoes
Brie
Soft cow's-milk cheese named after Brie, the French region from which it originated
Brioche
Brioche is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb.
Bûche de Noël
traditional dessert sponge cake, made to resemble a miniature Yule log and traditionally served near Christmas
Bulgogi
Marinated, grilled Korean meat dish
Butterscotch
type of confectionery
Caerphilly
town and community in Wales
Camembert de Normandie
a moist, soft, creamy, surface-ripened cow's milk cheese from Normandy, France.
Cassoulet
French stew of beans and sausage
Céleri Rémoulade
French celery root dish
Cervelle de Canut
French cheese spread from Lyon
Cervelles au Beurre Noir
French dish of calfs' brains sauteed in butter
Champ
Irish dish with mashed potatoes and scallions
Chanterelle
common name of several species of fungi
Chaource
commune in Aube, France
Charentais
Variety of cantaloupe melon
Chawan mushi
Japanese egg custard dish
Chazuke
Japanese dish
Cheddar cheese
type of cheese that is somewhat hard and often sharp
Chou Farci à la Grassoise
Stuffed cabbage dish from Provence
Choucroute de Navets
Turnip-based sauerkraut from Alsace
Choucroute Garnie
Alsacian recipe
Clotted cream
Thick cream made by indirectly heating full-cream cow's milk
Cock-a-leekie
Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley
Colcannon
Irish dish with cabbage in mashed potatoes
Corned beef and cabbage
Irish-American dish
Cottage Pie
meat pie with a crust or topping of mashed potato
Currant
Small berries, used fresh or dried
Dover Sole
flatfish
Dundee Cake
Scottish fruit cake
Dundee Orange marmalade
Brand of marmalade from Scotland
Eccles cake
Small, round British cake filled with currants
Edamame
preparation of soybeans eaten in East Asian cuisines
Finnan Haddie
cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland
Fish and chips
Hot dish of fried fish and fried potato
Fried Mars Bars
Deep fried Scottish confectionery
Fugu
various species of pufferfish
Gentleman's Relish
British anchovy paste
Gochujang
Korean red chilli paste
Goose
Large bird
Haggis
savoury pudding containing lamb and oats of Scottish origin
Hiyayakko
Japanese tofu dish
Horenso no ohitashi
Japanese dish of blanched spinach, sometimes called "drunken spinach"
Irish Breakfast
substantial British and Irish breakfast
Jellied eel
traditional English dish
Kamameshi
one-pot Japanese rice dish
Kasutera
Japanese sponge cake
Kobe beef
Japanese beef
Kombu
Edible kelp, used in East Asian cuisine
Kyuri
Japanese term for cucumber
Kyuri asa-zuke
Japanese pickled cucumber
Loquat
species of plant, Loquat
Matsusaka beef
Japanese meat
Matsutake
mycorrhizal mushroom
Mince pie
British sweet pie, filled with a mixture of dried fruits and spices, traditionally served during the Christmas season
Miso soup
Japanese soup flavored with miso
Mushy peas
thick green lumpy mash of peas popular in the United Kingdom
Natto
traditional Japanese food made from fermented soybeans
Oatmeal porridge
food made from oat grains
Onigiri
Japanese rice ball
Pasty
baked pastry filled with meat or vegetables
Potted shrimp
traditional Lancashire dish of brown shrimp in nutmeg-flavoured butter, which has set in a small pot, the butter acting as a preservative; traditionally eaten with bread.
Red Grouse
subspecies of bird
Roast beef
traditional English dish of beef which is roasted
Savoy cabbage
variety of cabbage plant
Scampi
British food made from shrimp
Scotch Egg
British dish of a soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried
Seed cake
traditional British cake
Senbei
japanese rice cracker
Shabu-shabu
dish
Shepherd's Pie
meat pie with a crust or topping of mashed potato
Shortbread
Scottish biscuit
Shropshire Blue
English cheese
Smoked Salmon
smoked food
Soba
thin Japanese noodle made from buckwheat flour
Soda bread
wheat bread leavened with baking soda
Steak and Kidney Pie
savory pie filled with diced beef, diced kidney, plus fried onion and brown gravy
Stilton
English cheese
Stinking Bishop
Strong English cheese
Summer pudding
British dessert of summer berries, bread, and cream
Sunomono
Japanese dish
Sushi
portioned prepared vinegared rice topped or rolled with other ingredients
Tamagoyaki
Japanese rolled omelettes
Tempura
Japanese dish of battered deep-fried fish or vegetables
Toad-in-the-hole
traditional English dish
Treacle tart
British desert
Trifle
dessert
Uni
Japanese term for sea urchin
Wagyu
cattle breed
Wakame
edible seaweed
Wasabi
Japanese seasoning paste
Welsh rarebit
traditional Welsh dish
Yakitori
Japanese type of skewered chicken
Yorkshire Pudding
a traditional English side dish
Zaru soba
thin Japanese noodle made from buckwheat flour