Glossary R

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Rastegai refers to a Russian dish, an appetizer of tiny pies of the lightest paste with a fish stuffing and a little fresh caviar in the opening at the top, an example of Russian cooking.

Ratluk refers to a potent, clear plum brandy. In Serbia, Ratluk refers to a sweet jelly confection

Regional Cooking in France refers to the style of cooking of the various French regions with each region having their own particular cuisine, specialties and recipes. France has twenty-two (22) regions namely: Alsace Aquitaine Auvergne Basse-Normandie Burgundy Brittany Centre Champagne-Ardenne Corsica Franche-Comté Haute-Normandie Île-de-France Languedoc-Roussillon Limousin Lorraine Midi-Pyrénées Nord-Pas-de-Calais Pays-de-la-Loire Picardie Poitou-Charentes Provence-Alpes-Côte d'Azur Rhône-Alpes

Regional Specialty Brewery refers to a regional scale brewery whose flagship brand is an all-malt or speciality beer.

Roissir is the French term which means "to brown" ; to turn meat or poutry/chicken in "brown" (but not burned or "burning" brown) in smoking hot butter, oil or other fat in order to give it a bit of color.

Rotkohl refers to a sweet and sour red cabbage, cooked in vinegar, with apple chops.

Rotkohl also refers to the (raw/fresh) red cabbage itself which is also known as Blaukraut in southern part of Germany and in Austria.

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