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International dictionary of food & cooking

Author: Charles G Sinclair
Publisher: Chicago : Fitzroy Dearborn, ©1998.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book  Read more...
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Genre/Form: Dictionaries
Document Type: Book
All Authors / Contributors: Charles G Sinclair
ISBN: 1579580572 9781579580575
OCLC Number: 39338250
Notes: "Ingredients, additives, techniques, equipment, menu terms, catering terms, food science, and outline domestic and production recipes."
Description: 594 pages ; 24 cm
Other Titles: International dictionary of food and cooking
Responsibility: compiled by Charles G. Sinclair.
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Abstract:

Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

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"Recommended for large public and academic libraries with an interest in culinary arts."-"Library Journal

 
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