International Dictionary of Food and Cooking

Front Cover
Charles Gordon Sinclair
Taylor & Francis, 1998 - 594 pages
Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.
 

What people are saying - Write a review

International Dictionary of Food and Cooking

User Review  - Not Available - Book Verdict

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 ... Read full review

Selected pages

Contents

Section 1
1
Section 2
42
Section 3
92
Section 4
158
Section 5
175
Section 6
194
Section 7
221
Section 8
250
Section 15
376
Section 16
387
Section 17
439
Section 18
442
Section 19
465
Section 20
534
Section 21
559
Section 22
562

Section 9
269
Section 10
276
Section 11
284
Section 12
307
Section 13
329
Section 14
366
Section 23
572
Section 24
585
Section 25
586
Section 26
591
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information