Bibliographic Details

Dictionary of food international food and cooking terms from A to Z / [edited by] Charles Sinclair.

Edition Paperback ed.
Imprint London [Eng.] : A & C Black, 2005 (Boston, Mass. : Credo Reference, 2012.)
Description 1 online resource (23,850 entries) : 1109 images, digital files.
Language English
Subject Cookery -- Dictionaries.
Food -- Dictionaries.
Electronic books.
Format E-Resource, Book
URL for this record http://pi.lib.uchicago.edu/1001/cat/bib/9846016
Other uniform titles Sinclair, Charles G. Cook's dictionary.
ISBN 9781849723435 (online)
0713675004 (pbk.)
Notes Originally published as A cook's dictionary. London: Bloomsbury, 2004.
Access restricted to authorized users and institutions.
Mode of access: World Wide Web.
Description based on title page of print version.
Summary The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. 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. It is not a recipe book or a repertoire, but it does give the ingredients of classic and well-known dishes (chicken tikka masala, for example), together with a brief summary of the cooking processes. A picture of a chef's hat indicates dishes that the professional or amateur cook could, after a little experimentation, roughly reproduce.
Other form Print version: 0713675004 9780713675009 632 p.