Glossary B

Boucher is a French word for butcher

Boucher is pronounced "boo-sheh"

Boucherie is a French word for butcher’s shop

Boucherie is pronounced "boo-sheh-ree"
Description: butcher’s shop

Bouchonné also known as corked wine is used to describe a wine whose smell and flavour are spoiled by a bad cork

Bouchot is a French term that is not only referring to mussels, but also to a wooden post on which mussels are cultivated and farmed

Boughasha refers to Egyprtian crisp pastry rolls filled with nuts and raisins.

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Deutsch: Bouillabaisse / Español: Bouillabaisse / Português: Bouillabaisse / Français: Bouillabaisse / Italiano: Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. It is known for its rich flavor, which is derived from various kinds of fresh fish, Shellfish, and other seafood, herbs, and spices simmered together with olive oil, onions, and tomatoes.

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Deutsch: Gekochtes Rindfleisch / Español: Carne cocida / Português: Carne Cozida / Français: Viande bouillie / Italiano: Carne bollita /

Bouilli is a French term which means boiled, braised or stewed.

It also refers to a Cajun soup made with beef offal

It also refers to boiled beef. This is often the meat from a

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Bouillir is a French term which means "to boil"

Bouillir is pronounced "boo-yeer"

Deutsch: Brühe / Español: Caldo / Português: Caldo / Français: Bouillon / Italiano: Brodo /

Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in water with seasonings.

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1882 - the year bouillon cubes were first made commercially by Julius Maggi for the poor people living in city slums.

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