Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English Dictionary
Welcome to the first comprehensive bilingual culinary dictionary created specifically for food, wine, and travel aficionados. Teacher, translator, and author Lourdes Castro deftly explains the differences—subtle and otherwise—among the cuisines of Spanish-speaking regions and offers a pronounciation for each term. Eat, Drink, Think in Spanish features 2,000 entries for ingredients, cooking methods, condiments, traditional dishes, kitchen equipment, and beverages. The Spanish-English portion will help you break through the language barrier to interpret and understand food and drink en espaņol, and the English-Spanish part will reveal the most accurate translation for your best-loved foods and favorite cooking techniques.
From the Trade Paperback edition.
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Aceite acid ah-RROHS ah-SAY-teh deh Arroz available fresh baking & pastry bean beef beverage bread brown butter Carne de res cerdo cheese chicken chile chile pepper chocolate chocolate liquor chorizo Colombia color condiments contains cooking method cream Crema cuisine dairy dark descriptor dish Mexico dish Spain dough dried eaten raw edible fish & shellfish flesh flour fried fruit & vegetables grains & cereals heat herbs & spices inedible ingredients juice juicy KAHR-neh deh rehs kitchen tool KREH-mah liquid meat mild milk mixture nuts & oils olive onion orange PAHS-tah Pasta pepper Peru plant polio pork potato powder raw or cooked recipes removed rice root vegetable round salt sauce savory seeds shape shell skin sliced smoke point Spain steak sugar sweet flavor tart taste technique temperature tender texture thick thin tomato typically variety VEGETABLES A small vinegar wine yellow