Here are the definitions for the letter "a"

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a la Bourgeoise, ? la Bourgeoise

Prepared in the family style.

a la, ? la

In the style of; often used to describe the way a dish has been prepared. See common variations below.

A point

cooked medium rare.

A?ado

roast lamb shoulder stuffed with parsley, chervil, and garlic.

A?go bouido

garlic soup, served with oil, over slices of bread; a specialty of Provence.

A?go saou

"water-salt" in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil; specialty of Provence.

A?oli, ailloli

garlic mayonnaise. Also, salt cod, hard-cooked eggs, boiled snails, and vegetables served with garlic mayonnaise; specialty of Provence.

Abat(s)

organ meat(s).

Abati(s)

giblet(s) of poultry or game fowl.

Abondance

firm thick wheel of cow's-milk cheese from the Savoie, a d?partement in the Alps.

Abricot

apricot.

Acacia

the acacia tree, the blossoms of which are used for making fritters; also honey made from the blossom.

Acajou

cashew nut.

Achatine

land snail, or escargot, imported from China and Indonesia; less prized than other varieties.

Addition

bill.