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Glossary Of Food Terms From 'Blood, Bones & Butter'

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Flickr: Steve Snodgrass
Flickr: Steve Snodgrass

Here are some lesser-known culinary terms from our Book Club pick "Blood, Bones & Butter" in the order that they appear in the book. Add any of your own memories of these foods and kitchen implements, or any other terms from the book you'd like explaining, in the comments!

Chapter One

Six-burner Garland stove
Between the late 1800s and 1995, Garland stoves were built by the Michigan Stove Company - and they were perhaps most famous for building the World's Largest Stove for the World's Fair in 1893 - and which burned down last year. Julia Child endorsed Garland, which made them the darling of America in the 1960s. Since Julia Child was famed for bringing French cooking into American homes, there's a link there between the stove and the narrator's mother.
Source: eHow

Le Creuset pots
Le Creuset pots were invented by two Belgians living in Northern France. By enameling cast iron pots with a porcelain, they improved the cookware's versatility. Though they come in many colors, they're most associated with the bright orange of their first pot, modeled apparently after the heat of molten iron, which the company calls "Flame".
Source: Le Creuset's website

Choux paste éclair
You can tell our narrator is a chef because she calls them "Choux paste" not, as many people do, "choux pastry" - because it isn't pastry at all. "Choux paste" is what the main outside of éclairs and profiteroles is made from, and it consists of butter, water, flour and eggs. It was invented, apparently, by a chef called Panterelli in Florence, and it might not sound as appetizing if you speak French: "choux" is the French for "cabbages", because a series of buns made from this paste by a French chef looked like the vegetable.

Quite simply, the wood from an apple tree. It adds a slightly sweet flavor to anything cooked above it, and is particularly popular for smoking bacon. Though we're sure the lamb also benefited from its smoke.
Source: Citrus Wood Chips

Chapter Two

'Conichon' is the French word for gherkin, and is usually used to refer to smaller, sweeter gherkins that have been picked early. Goes well as finger food with cheese.
Source: Wise Geek

A popular semi-hard cheese with holes in, it was invented by a Norwegian academic doing research into historical cheese-making practices. He named it after the town in Norway where a version of this cheese had once originated.

These are "aromatic, fleshy wild mushrooms" that apparently have one of the highest concentrations of vitamin D of any food, beaten only by cod liver oil. They are very popular in Sweden, where mushroom picking is virtually a national pastime.
Source: Mycological Society of San Francisco, Northern Ireland Fungus Group

Honeysuckle pistils
The pistil is the "female" part of the flower that picks up pollen from the legs of insects to fertilize the seeds. Honeysuckle flowers each have only one pistil.
Sources: eHow, All Creatures

Kind of like a Greek lasagne.

Chapter Three

Phyllo dough
"A traditional unleavened flour-based dough that's used in the Middle East and the Mediterranean."
Source: Kitchen Daily

A Moroccan pastry pie traditionally made with pigeon (but chicken is ok.)
Source: eHow

Morbier cheese
An aged French cheese with a layer of decorative vegetable ash in the center (see the photo at the link below.) It's quite stinky.
Source: Artisanal Cheese