au Naturel - dishes cooked as simply as possible and served with a minimum of accompaniments.
au naturel (nat-tur-el) - Means natural or simple. It refers to foods which are served very simply or which are uncooked.
au poivre (pwa-vra) - Means pepper, and means cooked with peppers ...
Au Naturel - In culinary French this term describes food prepared or cooked to resemble its natural state as much as possible, or in other words, food plainly done.
Aubergine - The French word for eggplant.
Many people's favorite way to enjoy the fresh fruit is au naturel-straight off the tree. But adding them to salads, desserts, ice cream, yogurt and cereal is a terrific way to use this summer fruit.
Cherimoyas are in season from winter through spring. Their taste and creamy texture mean they blend well with ice cream, smoothies, yogurt, and the like, but many prefer them au naturel.
The making of foie gras has become a famous industry of Strasbourg and of Toulouse, France. The product is exported to all parts of the world in several forms—the esteemed pâté; foie gras au naturel, the plain cooked livers; a sausage; ...
Au Jus Describes a meat which is served in its own cooking juices. Translates as 'with the juice'.
Au Naturel A food that is served plainly and simply, often uncooked unseasoned food. Translates as 'in the natural state'.
au naturel: served raw or unmodified
au plateau: served on a platter
aubergine: eggplant (e.g., aubergine farcie, stuffed eggplant)
aurore: dawn; Bechamel sauce colored a rosy pink with tomato purèe
avocat: avocado
avoine: oats (e.g.
Au naturel (Fr.): food prepared or cooked to resemble its natural state as much as possible, or in other words, food plainly done.
Aubergine (Fr.): eggplant.
 See also: Cooking, Juice, Season, Cream, Water
  
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