![]() It is not a recipe book or a repertoire, but it does give the ingredients of classic and well-known dishes, together with a brief summary of the cooking processes. ![]() The purpose of this dictionary is to give short definitions of these words so that both the practising chef and the amateur enthusiast, the gastronome and the student may quickly determine the meaning. The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. Text processed and typeset by A & C Black Printed and bound in Italy by Legoprint eISBN-13: 978-1-4081-0218-3 1 3 5 7 9 8 6 4 2 A & C Black uses paper produced with elemental chlorine-free pulp, harvested from managed sustainable forests. A CIP record for this book is available from the British Library. ![]() ![]() No part of this publication may be reproduced in any form or by any means without the prior written permission of the publishers. Katy McAdam, Joel Adams, Heather Bateman, Emma Harrisįirst edition published 1998 as International Dictionary of Food and Cooking Reprinted 1999 Second edition published 2004 as A Cook’s Dictionary This paperback edition published 2005 A & C Black Publishers Ltd 37 Soho Square, London W1D 3QZ © Charles Sinclair 1998 © Bloomsbury Publishing Plc 2004 © A & C Black Publishers Ltd 2005 All rights reserved. Food International Food and Cooking Terms from A to Z Second EditionĪlyson Cole, Eri Eguchi, Magda Hughes, Sarah Lusznat, Diane Nicholls, Helen Szirtes, Maureen Teulier
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