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	bouillabaisse bouchée boudin blanc boudin noir bouillabaisse Boursin cheese Brazil nut Brie cheese Definition: [BOOL-yuh-BAYZ; BOOL-yuh-BEHZ] A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. The stew is ladled over thick slices of French bread. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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