Glossary C

Crème de Châtaigne is a French distinctive, sweet apéritif made from sweet chestnuts. Crème de Châtaigne is usually drunk with white wine as a novel alternative to Kir de Cassis. Crème de Châtaigne is one of the sweet chestnut products from the Lot Valley where sweet chestnuts are abundant.

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Creme de Cresson is a French dish, a cream of watercress soup. Cresson which is also known as Cresson d'eau is the French word for "Watercress", a kind of green leafy vegetable that can be made into soups, salads, and an ingredient for sandwiches.

Creme de Menthe is the French term which literally means "cream of mint" , actually refers to a "Mint Liqueur".

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Creme legere is the Italian term referring to light or single cream, a type of cream that has at least 18\% butterfat

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Cremona is referring to an Italian city situated in

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Creole Cuisine refers to a fusion of French, Spanish, and Native American cuisine cooked by African women in New Orleans . Moreover, Creole Cuisine is a style of food popular in the Southern Unites States (like New Orleans) that combines cooking techniques of the French with ingredients of the Africans, Caribbeans, Spanish, and Native Americans. Examples of Southern dishes are Jambalaya, Gumbo, Brunswick stew

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Crepe Dentelle is the French culinary term referring to a very thin, lace-like or lace-thin sweet crepe or pancake from Britanny. Dentelle is the French word for "Lace" and this pancake is very thin as to suggest a resemblance to a lace

Crescia sfogliata refers to a baked bread-like dish dressed with local ham and homegrown vegetables that originated from Urbano, Italy

Crevettes is the French word for tiny shrimps or small prawns.

Crevettes is pronounced "kreh-veht greez"

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Crimp is a culinary term which refers to the to sealing of the edges of two (2) layers of dough with fingers or fork