Glossary R

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.

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

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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

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

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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.

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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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