Glossary D

Diae is the French term which means "Devilled", referring to highly season foods. Likewise it refers to a dish with very hot condiments or highly seasoned spiced sauce

Dessertsoßen is the German word for "dessert sauce ", a favorite example is Vanilla sauce used in a popular dessert calle Rote Grutze

Domodah refers to one of the traditional foods of Gambia which is a meat or chicken stewed in groundnut puree and served with rice. Gambia is located on the western coast of Africa.

Duruka refers to Fiji's unusual asparagus-like vegetable which is in season during April and May.

Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy which are cooked in a court-bouillon and served in cooking juices. The term also refers to Dublin Bay prawns or Norway lobsters Likewise, Demoiselles de Cherbourg is the restaurant name for Breton lobsters that weigh 300 to 400 grams or 10 to 13 ounces. Demoiselle de Cherbourg is also known as Demoiselle , Langoustine or Demoiselle de Caen.

Dentelle is the French word that literally means "lace", it is a culinary term that describes a portion of meat or fish so thinly sliced that it has already an appearance of a "lace". As in Crepe Dentelle , a very thin pancake that resembles a lace.