Dictionary of food [electronic resource] : international food and cooking terms from A to Z / Charles Sinclair.
2005
TX349 .S56 2005eb
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Details
Title
Dictionary of food [electronic resource] : international food and cooking terms from A to Z / Charles Sinclair.
Author
Sinclair, Charles G.
Uniform Title
Cook's dictionary
Edition
2nd ed.
ISBN
9781849723435
1849723435
9781408102183 electronic book
1408102188 electronic book
1849723435
9781408102183 electronic book
1408102188 electronic book
Imprint
London : A & C Black, 2005.
Language
English
Description
1 online resource ([iv], 632 p.)
Call Number
TX349 .S56 2005eb
Dewey Decimal Classification
641.503
Summary
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.
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.
Includes graphical cross-reference mapper.
Includes graphical cross-reference mapper.
Access Note
Access restricted to authorized users.
Source of Description
Description based on print version record.
Available in Other Form
Cook's dictionary: international dictionary of food and cooking terms from A to Z.
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