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(More customer reviews)6,500 food terms are defined in Guido de Silva's International Dictionary Of Gastronomy, a truly "user friendly" reference that travels the globe to bring together culinary terms drawn from different traditions from around the world. From cuts of meat and fish, to definitions of regional dishes, to the origins of common words like grapefruit, International Dictionary Of Gastronomy is packed from cover to cover with important references the serious kitchen cook and dedicated professional chef will want to pursue.
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What is garam masala? bourride? genoise? These and 6,500 other food terms are defined in this invaluable reference that belongs in every kitchen. Ideal for home cooks as well as professional chefs, this dictionary demystifies ingredients and culinary techniques to help you create authentic, perfectly prepared recipes. A 5-language glossary at the end of the book provides a quick reference for commonly used food terms with equivalents in English, French, German, Italian, and Spanish. Also listed are representative dishes of countries from Afghanistan to Zimbabwe. Travellers will find this book to be an essential companion, journey after journey.
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