from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A gem cut in the form of a narrow rectangle.
- n. The form of such a gem.
- n. Architecture A narrow convex molding.
- n. A small narrow loaf of French bread often used for sandwiches.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a narrow, relatively long rectangular shape
- n. a gem cut in such a shape
- n. a variety of bread that is long and narrow in shape
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. narrow French stick loaf
I'm reading the Harry Potter books in French and "baguette" is the word they use for "wand."
Le sandwich baguette is one of the cheapest and fastest yet, I think, most filling lunches you can get when you're in any French city - a great way to economize.
The greeks also stuff their gyros with fries … mmm … and I - love - the Israeli style pita breads … Kosher Delight gets that right too, but their baguette is so damn good too.
Professor Salt, you may be right that one type of baguette is better than another for sandwich purposes … BUT, beware what happened to the bagel.
Yes, he has a favourite sandwich consisting of a particular baguette from the local market, blobs of mayonnaise, pepper salami and havarti cheese.
That kind of baguette is exclusive to the Vietnamese banh mi; anything else wouldn’t work.
•16 (1-inch-thick) slices from a thin French baguette, cut on the diagonal, or about 9
a slice or two of a baguette (perhaps more if your baguette is really skinny, cutting on a bias gives you more surface area to work with)
You can’t tell what a baguette is going to taste like before you buy it and bite into one, but a good one should have a nice crust and a moist, chewy interior.
Common cuts are the baguette, which is long and thin like the French bread; brilliant, a fat cone shape that optimizes reflected light; and the boat-shaped marquise cut.
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