Home > Cooking > Encyclopedia

	Encyclopedia
	flambé flake, to flaky flamande, à la flambé Flame Tokay grape Florentine, à la Formosa Oolong tea Definition: [flahm-BAY] French for "flamed" or "flaming," this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?