Dictionary of food : international food and cooking terms from A to Z
Sinclair, Charles G
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.
Abstract: The Dictionary of Food 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.
Abstract: The Dictionary of Food 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.
Kategori:
Tahun:
2005
Edisi:
2nd ed
Penerbit:
A & C Black
Bahasa:
english
Halaman:
632
ISBN 10:
1849723435
ISBN 13:
9781849723435
File:
PDF, 15.36 MB
IPFS:
,
english, 2005
Amazon 
Barnes & Noble 
Bookshop.org
Ingin menambahkan toko buku? Hubungi kami melalui support@z-lib.do
Konversi file
Lebih banyak hasil pencarian
Manfaat yang lain 
