The categories covered include: fruit and vegetables; farinaceous and cereal products; cheese varieties and other dairy products; herbs and spices; pulses and legumes; fish and shellfish; indigenous Australian ingredients or bush food; meat and meat cuts; poultry and game; beverages, wine styles, grape varieties, beer, brewing terms and non-alcoholic beverages; kitchen equipment; methods and principles of cookery; menu and restaurant terms; kitchen and restaurant personnel; explanations of contemporary preparations; popular Asian ingredients; different styles of cuisine; French and Italian terms; and basic nutritional terminology.
To aid students, French and Italian terms are signified by (F) and (I) respectively after the term. There are also two useful conversion appendices for temperatures and measures at the back of the dictionary plus information on smoke and oil flash points.
