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000683567 020__ $$a9781849723435
000683567 020__ $$a1849723435
000683567 020__ $$a9781408102183$$qelectronic book
000683567 020__ $$a1408102188$$qelectronic book
000683567 035__ $$a(OCoLC)ocn436848492
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000683567 049__ $$aISEA
000683567 050_4 $$aTX349$$b.S56 2005eb
000683567 08204 $$a641.503$$222
000683567 1001_ $$aSinclair, Charles G.
000683567 24010 $$aCook's dictionary
000683567 24510 $$aDictionary of food$$h[electronic resource] :$$binternational food and cooking terms from A to Z /$$cCharles Sinclair.
000683567 250__ $$a2nd ed.
000683567 260__ $$aLondon :$$bA & C Black,$$c2005.
000683567 300__ $$a1 online resource ([iv], 632 p.)
000683567 500__ $$aThis 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.
000683567 500__ $$aIncludes graphical cross-reference mapper.
000683567 506__ $$aAccess restricted to authorized users.
000683567 520__ $$aCovers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia. The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. The purpose of this dictionary is to give short definitions of these words so that both the practising chef and the amateur enthusiast, the gastronome and the student may quickly determine the meaning. It is not a recipe book or a repertoire, but it does give the ingredients of classic and well-known dishes (chicken tikka masala, for example), together with a brief summary of the cooking processes. A picture of a chef's hat indicates dishes that the professional or amateur cook could, after a little experimentation, roughly reproduce.
000683567 588__ $$aDescription based on print version record.
000683567 650_0 $$aCooking$$vDictionaries.
000683567 650_0 $$aFood$$vDictionaries.
000683567 655_0 $$aElectronic books.
000683567 655_0 $$aElectronic reference sources.
000683567 77608 $$iPrint version:$$aSinclair, Charles G.$$tCook's dictionary: international dictionary of food and cooking terms from A to Z.$$b2nd ed.$$dLondon : Bloomsbury, 2004$$z9780747572268$$w(OCoLC) 60739955
000683567 85280 $$bebk$$hCredo Reference
000683567 85640 $$3Credo Reference$$uhttps://univsouthin.idm.oclc.org/login?url=https://search.credoreference.com/content/title/acbdictfood?institutionId=3155$$zOnline access
000683567 909CO $$ooai:library.usi.edu:683567$$pGLOBAL_SET
000683567 980__ $$aEBOOK
000683567 980__ $$aBIB
000683567 982__ $$aEbook
000683567 983__ $$aOnline