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A Cook's Dictionary: International Food and Cooking Terms from A to Z

A Cook's Dictionary: International Food and Cooking Terms from A to Z

by Charles Sinclair (Author)

  • Used

    Hardcover 2004

    $3.25
Synopsis

The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. ' so interesting that it only stayed on my desk very briefly before it was taken away invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

$3.25

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1 in stock

More Information

Format: Hardcover
 Pages: 640
 Publisher: Bloomsbury Publishing PLC
Published: 18 Oct 2004
ISBN 10: 0747572267
ISBN 13: 9780747572268
Book Overview: Includes amazing British regional dishes that chefs like Gordon Ramsay should be reviving. Maybe not this Cornish delicacy, though: gerty meat pudding England A type of haggis from Cornwall made from boiled pigs' offal including lungs and spleen, minced with the scallops An invaluable guide for any practising chef, amateur enthusiast, gastronome, culinary student or translator - Perfect for browsing or as a practical reference Truly international in scope, it includes over 25,000 food terms from the classic regions such as France and Italy, but also from Afghanistan, Iceland, Iran, Lithuania, West Africa and Yemen

Media Reviews
' so interesting that it only stayed on my desk very briefly before it was taken away. I think it will be invaluable in anyone's kitchen and particularly useful for professional chefs.' Caroline Waldegrave, Leiths School of Food and Wine 'This book is very useful, but - with its strange culinary snapshots of cultures everywhere - it's also compulsively readable.' Metro 'Not your standard food book you'll never be stuck deciphering any menu again' House Beautiful 'An invaluable tool' Food and Travel Magazine Everything you've ever wanted to know about world cuisine, but couldn't pronounce. A guide to pretty much every conceivable food term, it's an essential for inquisitive cooks. Olive (Jan 2006)
Author Bio
Charles Sinclair decided to train as a chef after leaving the academic world. To his amazement he discovered there was no convenient book that explained to the novice what classic cookery terms meant, so once he had qualified he set about remedying the situation. He writes about food with the passion of the enthusiast and the detailed knowledge of the hands-on chef. He and his wife live in Manchester and enjoy travelling and sampling the cuisines of other cultures.