Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Baton along with all the Baton containing recipes presented on this site, with 17 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Baton recipes added to this site.

These recipes, all contain Baton as a major wild food ingredient.

Like a Julienne, in culinary terms, a baton is a way of cutting vegetables. In this case the vegetables are cut into a long, thin rectangle shape. This type of cut vegetable is ideal for steaming or sautéeing as the vegetables cook quickly and evenly and do not lose their 'crunch'. This is also the classic shape for raw vegetables in the classic French crudité selection. This is because the baton shape is an excellent one for dipping.

A baton is also a style of French bread which is flatter and has squarer ends that the classic flute or baguette. It is also the the shape in which cassava paste is formed for serving is shaped in the former French colonies of West Africa (baton de manioc).