@article{683567,
      note = {This ed. originally published as: A cook's dictionary,  London: Bloomsbury, 2004; previous ed. published as:  International dictionary of food and cooking, Teddington:  Peter Collin, 1998.},
      author = {Sinclair, Charles G.},
      url = {http://library.usi.edu/record/683567},
      title = {Dictionary of food international food and cooking terms  from A to Z / [electronic resource] :},
      publisher = {A & C Black,},
      abstract = {Covers a wide range of ingredients, classical dishes and  cooking processes, equipment and terms from a variety of  different countries within Europe, America, South America,  Australasia, Africa and Asia. The language of English  cuisine is unusual in that it uses many words of foreign  origin, often in their original spelling. The purpose of  this dictionary is to give short definitions of these words  so that both the practising chef and the amateur  enthusiast, the gastronome and the student may quickly  determine the meaning. It is not a recipe book or a  repertoire, but it does give the ingredients of classic and  well-known dishes (chicken tikka masala, for example),  together with a brief summary of the cooking processes. A  picture of a chef's hat indicates dishes that the  professional or amateur cook could, after a little  experimentation, roughly reproduce.},
      recid = {683567},
      pages = {1 online resource ([iv], 632 p.)},
      address = {London :},
      year = {2005},
}