An indispensable reference for anyone who loves eating, cooking, or simply reading about food, this collection contains more than 25,000 food terms from around the world, as well as concise descriptions of dishes, ingredients, equipment, and techniques. Global cuisine is brought within cooks' reach with recipes from more than 90 countries, including familiar American, Italian, and French fare and lesser-known creations from Afghanistan, Iceland, Lithuania, and Yemen. Chefs, gastronomes, culinary students, and translators will eat up this thorough guide to international cooking.
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""Invaluable in anyone's kitchen, and particularly useful for professional chefs." --Caroline Waldegrave, Leiths School of Food and Wine
About the Author
Charles Sinclair is a chef and the author of International Dictionary of Food and Cooking. He lives in Manchester, England.
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