From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. (n.) the rigid casing of a crustacean or mollusk, an egg, a fruit, a nut or a turtle. 2. (n.) a usually thin crust containing the filling of a pie, tart or tortilla. 3. (n.) a piece of shell-shaped or conchiglie pasta. 4. (v.) to peel off (or crack and remove) a husk, pod or shell to get at the food inside.
