International Dictionary of Food and Cooking

By Sinclair, C. G.

Publishers Summary:
An important and exciting publication, the International Dictionary of Food and Cooking provides comprehensive coverage of international food, cooking, and culinary terms. The dictionary comprises more than 22,000 terms from 35 different languages (European, North and South American, and Asian), including ingredients, additives, techniques, equipment, menu terms, catering terms, food science, and outline domestic and production recipes. Each term is clearly defined with notes on origin and usage; in the case of recipes, the ingredients and cooking method are both clearly detailed. The most extensive work of its kind, this resource is the standard text in its field.

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ISBN
978-1-57958-057-5
Publisher
Routledge


REVIEWS

Library Journal

Reviewed on July 1, 1998

This practical culinary reference source serves up crisp, succinct definitions for over 24,000 words and terms that professional chefs and amateur cooks encounter in their kitchens. The entries, varying in length from a few words to a paragraph at most, are arranged alphabetically, with the country of origin for foreign words and phrases indicated within those en...Log In or Sign Up to Read More

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