The Wordsworth Dictionary of Culinary & Menu Terms

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Wordsworth Editions, 2000 - Cookery - 474 pages
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The Wordsworth Dictionary of Culinary and 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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Contents

Section 1
1
Section 2
28
Section 3
71
Section 4
125
Section 5
140
Section 6
151
Section 7
174
Section 8
197
Section 13
261
Section 14
294
Section 15
302
Section 16
311
Section 17
357
Section 18
381
Section 19
428
Section 20
450

Section 9
212
Section 10
216
Section 11
223
Section 12
245
Section 21
460
Section 22
468
Copyright

Common terms and phrases

References to this book

About the author (2000)

About the Editors:
Series Editor Rodney Dale is a professional writer and editor who has spent a lifetime writing books at all levels on engineering and technology topics. Henry Dale specialized in aircraft simulator maintenance and computers before turning to writing. His experience of parachuting and hang-gliding
has brought him closer to the pioneers of flight. Rebecca Weaver is a former teacher with a special interest in 18th and 19th century history.

Bibliographic information