FoodReference.com (since 1999)
COOKING TIPS & HINTS SECTION

 

Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

NAP, NAPPE

The culinary term 'nap' (French - nappe) means to lightly coat food with a sauce so it completely covers the food with a thin even layer.

 

 

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

COOKING TIPS

  Nappe to Oyster Mushroom   |   Nap, Nappe   |   Nappy   |   Navy Beans   |   Nectarines   |   New Potatoes   |   New Zealand Spinach   |   Nonreactive   |   Nutella   |   Nutmeg   |   Nuts   |   Okra   |   Olive Oil   |   Onions   |   Onions & Tears   |   Oranges   |   Oregano   |   Ostrich   |   Ostrich Eggs   |   Oven Temperatures   |   Oysters   |   Oyster Mushrooms  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

Popular Pages