FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAKI, RADI
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
in Cyprus, Dalmatia, and other places, a spirit of this name is made by fermentation and distillation from the expressed juice of prunes, or the husks of grapes, flavored with aromatics.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is brandy distilled from grapes. [Albanian p. 33]
is a clear, anise-flavored brandy, taken as an aperitif. [Armenian p. 45]
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is an alcoholic drink with a basis of plum or grape eau-de-vie, flavored with aniseed and mastic.