International Dictionary of Food and Cooking

This comprehensive dictionary of over 24,000 entries covers all aspects of food & cooking. It is useful for any practicing chef, amateur enthusiast, gastronome or student. The dictionary covers: ingredients; additives; classical dishes; techniques; cooking processes; catering & menu terms; cooking implements & equipment; & scientific, botanical & nutritional terms. It includes dishes & ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African & Asian regions.Sinclair, Charles is the author of 'International Dictionary of Food and Cooking', published 1999 under ISBN 9781422353363 and ISBN 1422353362.