Glossary

The ingredients, equipment and terms you’ll meet in the recipes from Brunch Across 11 Countries.

A short-grain rice grown mainly in eastern Spain. It absorbs plenty of liquid while holding its shape, which makes it the classic choice for paella.

A French viennoiserie: a soft, leavened yeast bread enriched with butter and eggs, baked in many shapes and sizes.

A braided bread from Jewish tradition. It is made without butter so that it is kosher to eat with any meal.

Pure butterfat with the water and milk solids removed. It has a higher smoke point and a richer flavour, and helps baked goods brown.

A large-grained, light golden cane sugar with a gentle caramel flavour, lighter than dark brown sugar. Great for crunchy toppings.

The Gourmand World Cookbook Awards, founded by Edouard Cointreau in 1995, recognise the best food and drink books from around the world each year.

Dark purple, almond-shaped Greek olives named after the Kalamata region, prized for their rich, fruity flavour.

The wide, shallow, two-handled pan that gives paella its name. Paella is traditionally eaten straight from the pan.

A sweet Italian bread from Milan, studded with dried fruit and orange peel and traditionally enjoyed at Christmas.

Pork lard, the traditional fat used in Mallorcan ensaïmadas. It can stand in for butter in baking or for frying.