P

Philip A. J. Pettit, The Royal Forests of Northamptonshire: A study in their economy, 1558-1714, Publications of the Northamptonshire Record Society 23 (1962-3) (Gateshead, Northumberland Press, 1968)
Found on http://info.sjc.ox.ac.uk/forests/glossary.htm

P

French word denoting a mixture of minced meat and fat
Found on http://www.murrayscheese.com/meat_glossary.asp

P

How pack howitzer
Found on http://www.translationdirectory.com/glossaries/glossary262.php

The letter was introduced by missionaries and has been in use for over a hundred years. In Bislama, the lingua franca of Vanuatu, p with tilde is called snekpi `snake-P`. ...
Found on http://en.wikipedia.org/wiki/P̃

p

(p with a bar over it) after, from Latin, post
Found on http://www.translationdirectory.com/glossaries/glossary124.htm

P

[complexity] In computational complexity theory, P, also known as PTIME or DTIME(nO(1)), is one of the most fundamental complexity classes. It contains all decision problems that can be solved by a deterministic Turing machine using a polynomial amount of computation time, or polynomial time. Cobham`s thesis holds that P is the class of com...
Found on http://en.wikipedia.org/wiki/P_(complexity)

P

[Los Angeles Railway] ==History== ===Pico Street Electric Railway (1887-88)=== The first streetcar line on Pico Boulevard was short lived, running from an Orange Grove at Lorde Street (present-day Harvard Boulevard) to the Plaza de Los Angeles by way of Pico, Maple Avenue, 7th Street, San Julian Street, 3rd Street, and Los Angeles Street. T...
Found on http://en.wikipedia.org/wiki/P_(Los_Angeles_Railway)

P

A dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labor intensive and very difficult.
Found on http://www.encyclo.co.uk/local/22282

P

a flaky pastry dough made with flour, butter, eggs, and, if it is to be used for a sweet preparation, sugar.
Found on http://chocolateandzucchini.com/french-english-food-glossary/

P

A French term referring to pastes or pastry.
Found on http://www.encyclo.co.uk/local/22282

P

a mixture of finely chopped or pureed seasoned meat, usually used as a spread on bread.
Found on http://chocolateandzucchini.com/french-english-food-glossary/

P

A paste used to make cream puffs,
Found on http://www.encyclo.co.uk/local/22282

P

A quick, basic pastry dough that can be used with both savoury and sweet recipes.
Found on http://www.oetker.co.uk/oetker_uk/frequently_asked_questions/baking_glossar

P

A short crust pastry dough made with butter and eggs.
Found on http://www.encyclo.co.uk/local/22282

P

A short crust pastry dough made with butter and strengthened with water. Used as a lining for meat or fish pies.
Found on http://www.encyclo.co.uk/local/22282

P

A sweet, crisp pastry with the consistency of biscuit and a delicate texture. Added egg yolks make it rich and light.
Found on http://www.oetker.co.uk/oetker_uk/frequently_asked_questions/baking_glossar

P

A sweet, short crust dough for tarts and tartlets.
Found on http://www.encyclo.co.uk/local/22282

P

A term referring to many different preparations of meat, fish and vegetable pies. The definitions of which have been altered through the years. Originally pat
Found on http://www.encyclo.co.uk/local/22282

P

a type of preferment in which the ingredients (flour, water, yeast, salt) are mixed in the same proportion as (usually) a basic white bread dough at about 65% hydration.
Found on http://www.thefreshloaf.com/faqs/glossary

P

almond paste, or marzipan.
Found on http://chocolateandzucchini.com/french-english-food-glossary/

P

Another type of sweet, short crust dough.
Found on http://www.encyclo.co.uk/local/22282

P

bay scallop.
Found on http://chocolateandzucchini.com/french-english-food-glossary/

P

choux pastry. A soft dough made of butter, flour, salt, water and eggs, that puffs up when baked. It is used to make a variety of pastries: chouquettes,
Found on http://chocolateandzucchini.com/french-english-food-glossary/

P

Cream puff paste. It is a mixture of boiled water, fat and flour with whole eggs beaten in.
Found on http://www.oetker.co.uk/oetker_uk/frequently_asked_questions/baking_glossar

p

cream puff pastry
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
No exact match found