The Wordsworth Dictionary of Culinary & Menu Terms
Wordsworth Editions, 2000 - Cookery - 474 pages
The Wordsworth Dictionary of Culinary & Menu Terms contains over 12,000 entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands. In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi. Rodney Dale has assembled and arranged a rich diet of terms used for ingredients and recipes which are encountered in cuisine world-wide. This pabular vocabulary will be eagerly embraced by all those interested in and engaged in food and its preparation from whatever culture and tradition they may come.
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almonds AMERICAN anchovy apple artichoke AUSTRIAN bacon baked beans beef beef consommé biscuit boiled braised bread breadcrumbs butter cabbage cake carrots celery chervil chicken Chinese chopped choy consommé cooked cow's milk cheese cow’s croquettes cucumber czech DANIsh demi-glace dessert dish dough dried dumplings DUTCH eaten edible filled fillet FINNIsh flavoured flour FRENCH FRENCH garnish FRENCH small fried fruit garlic GERMAN GREEK green grilled herbs HUNGARIAN INDIAN jelly juice lamb lemon liver mayonnaise meat minced mixture mushrooms mustard mutton Norwegian nuts onions pancake parsley pastry peas pepper pickled poached Polish pork Portuguese potatoes poultry pudding puff pastry purée redcurrant rice roast rolled rtalian Russian salad salt sauce FRENCH sausage savoury sea fish seeds served slices smoked soft soup sour spanish spices spinach steak stew stuffed sugar swedish sweet syrup tomatoes traditional truffles variety veal vegetables vinegar whipped cream white wine yeast