French Cuisine Encyclopedia :: LithuanianArabic (العربية) Bulgarian (Български) Bosnian (Bosanski) Croatian (Hrvatski) Catalan (Català) Czech (Čeština) Danish (Dansk) Dutch (Nederlands) English (English) Esperanto (Esperanto) Finnish (Suomi) French (Français) German (Deutsch) Greek (Ελληνικά) Hebrew (עברית) Hindi (हिन्दी) Hungarian (Magyar) Chinese (中文) Indonesian (Bahasa Indonesia) Italian (Italiano) Japanese (日本語) Korean (한국어) Latin (Latīna) Lithuanian (Lietuvių) Maltese (Malti) Norwegian Bokmal (Bokmål) Polish (Polski) Portuguese (Português) Romanian (Română) Russian (Русский) Serbian (Srpski) Slovak (Slovenčina) Spanish (Español) Swedish (Svenska) Thai (ไทย) Turkish (Türkçe) Ukrainian (Українська) Vietnamese (Tiếng Việt) definitions