Glossary A

a la provenle is the French cooking term that refers to dishes containing olive oil, garlic and often tomatoes

a la reine is the French cooking term that implies dishes which are based on chicken

A la Royale is a culinary term which literally means "in the royal style/manner", referring often to pached fish or poultry in a Veloute Sauce with Truffles. Veloute Sauce refers to a white sauce made of stock and cream thickened with butter an flour.

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A la Sal is a culinary word in which a whole fish is encased in a thick salt paste and oven-roasted, its hard crust broken open at the table to unleash ocean aromas, as in Pescado a la Sal.

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a la St. Garmain is the French cooking term that indicates the use of green peas in dishes or food

a la Vapeur is a French term which means steamed

Example is pommes de terre vapeur , a dish of steamed potatoes

a la Vizcaina which also means Biscayne style describes a dish cooked in Salsa Vizcaina, a dried-pepper sauce. The dried peppers called Choriceros are so important in the production of Chorizos. They are harvested at the end of summer when they are already ripe and hung from the facades of farmhouses to dry. The areas around Gernika is famous for these sweet and delicate peppers. When a dish is prepared with this full-flavored pepper sauce, it is invariably called "Biscayne-style” (a la Vizcaína). There are a number of such dishes in Spain, like Bacalao a la Vizcaina (cod prepared Biscayne style), Paella a la Vizcaina, Callos a la Viscaina, Pollo a la Viscaina, among others

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A piacere is an Italian cooking term that means "to please", referring to foods or dishes "cooked your way", "as you please", "as you wish", "to your own taste", "prepared to your liking".

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a point a widely used French term which means "to the point", of perfection.

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A'u is the Hawaiian word for "marlin", a kind of fish

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