Glossary of terms

Potato salad is a classic side dish found in both Czech and German cuisines. Czech style uses mayonnaise, while German Kartoffelsalat varies by region.

Potato starch is a starch extracted from potatoes, used in cooking primarily as a thickener for sauces, soups, and creams. Unlike cornstarch, it creates clearer and shinier gels. Potato starch is gluten-free and suitable for people with celiac disease. It has a long tradition in Central European cuisine and is essential for making fruit dumplings, pastries, and delicate baked goods.

Potatoes are tuberous vegetables from South America that became a staple of European cuisine. They contain starch, vitamin C, potassium, and fiber. They are prepared by boiling, baking, frying, and form the basis of many traditional dishes. Potatoes are one of the most important crops in the world and form the basis of many traditional Central European dishes.

Poulet aux olives is Moroccan chicken slowly braised with olives, preserved lemons, and spices in a tagine. A delicate and aromatic dish full of layered flavours.

Poultry giblet soup is a traditional Central European dish made from poultry offal, particularly hearts, gizzards, and livers. The giblets are simmered in broth with vegetables and spices to create a rich and aromatic soup. It is often thickened with a roux or cream and served with bread dumplings or bread. This recipe represents a nose-to-tail cooking tradition that minimizes waste and has deep roots in Czech and Slovak cuisine.

Pozole is a hearty Mexican soup made from hominy corn and pork or chicken, seasoned with chilli, oregano and lime.

Zaklechtka is a traditional Czech term for fruit preserved in sweet syrup, prepared as winter provisions. It involves fruit, most commonly plums, pears, cherries, or apricots, canned with sugar and spices in jars. Preserved fruits serve as dessert, a side dish to meat, or filling for pastries and cakes. Preparing preserves was an important part of autumn household work. While the term is less common in modern cooking, the tradition of fruit preserving continues to this day.

The pretzel or Brezel is a traditional German bread with a distinctive twisted shape, a crispy lye-dipped crust and a topping of coarse salt.

Prickly pear is the edible fruit of the Opuntia cactus, also known as nopal. The fruits have an oval shape, a spiny skin, and juicy flesh ranging in color from green and yellow to deep red. The flavor is sweet, reminiscent of melon or pear. Prickly pear is eaten fresh, in salads, jams, or smoothies. It is rich in vitamin C, magnesium, and antioxidants. Before eating, the small hair-like spines called glochids must be carefully removed. The nopal cactus is cultivated mainly in Mexico and the Mediterranean.

Prosciutto is an Italian ham made from the hind leg of pork. There are two main types: prosciutto crudo, which is raw dry-cured ham aged for several months to years, and prosciutto cotto, which is cooked ham. The most famous varieties are Prosciutto di Parma and Prosciutto di San Daniele, protected by designation of origin. Prosciutto crudo has a delicate, buttery flavor with slightly salty and nutty notes.

Prosecco is a popular Italian sparkling wine made from the Glera grape, produced in the Veneto and Friuli regions. It is known for its fresh, fruity flavour.

Pudding is a popular sweet dessert with a smooth, creamy consistency, made from milk, sugar, and a thickening agent, most commonly starch or gelatine. It comes in many flavours, with vanilla, chocolate, and strawberry being the most popular. Pudding is served as a standalone dessert or used as a filling for pastries, Swiss rolls, and cakes. It can be prepared from instant powder or made from scratch using fresh milk and eggs. Chilled pudding sets in moulds and holds its shape when turned out.