Glossary A

Attereaux a la Nicoise a French food made of thick pieces of tuna, olives and mushrooms threaded into a skewer, breaded (with breadcrumbs) and then deep-fried. Attereaux a la Nicoise is a kind of Attereaux, French dishes threaded through a skewer.

Attieke refers Ivory Coast's to a cassava dish

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Atzara is a municipality in the Province of Nuoro in the Italian region Sardinia

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Au refers to any species of Marlin mostly Pacific Blue in Hawaii, which is a lean and extremely tender fish.

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au beurre is a French term meaning foods cooked in butter or served with butter.

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Au gratin refers to dishes that are covered with a sauce, sprinkled with cheese or bread crumbs, or both, and then baked to a golden brown

Au jus refers to a food that is served with its natural juice

Au lait is an Italian term which means "with milk"

Au naturel is a French term which means plainly cooked, or served raw.

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Aubergine is a German word for eggplant.