Bibliographic Details

Dictionary of food : international food and cooking terms from A to Z / Charles Sinclair.

Author / Creator Sinclair, Charles G.
Uniform title Cook's dictionary
Edition 2nd ed.
Imprint London : A & C Black, 2005.
Description 1 online resource ([iv], 632 pages)
Language English
Subject Cooking -- Dictionaries.
Food -- Dictionaries.
COOKING -- Methods -- General.
COOKING -- Courses & Dishes -- General.
COOKING -- Essays.
Cooking.
Food.
Electronic books.
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. International dictionary of food and cooking.
ISBN 9781849723435
1849723435
9781408102183
1408102188
Digital file characteristics data file
Notes This ed. originally published as: A cook's dictionary, London: Bloomsbury, 2004; previous ed. published as: International dictionary of food and cooking, Teddington: Peter Collin, 1998.
Includes graphical cross-reference mapper.
Print version record.
Summary Covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia. 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 Sinclair, Charles G. Dictionary of food. London : A & C Black, 2005 9780713675009 0713675004