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Dictionary of Culinary and Menu Terms (Wordsworth Reference) [Paperback]

Rodney Dale
4.6 out of 5 stars  See all reviews (5 customer reviews)
RRP: 3.99
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Book Description

1 Mar 2000 Wordsworth Reference

The Wordsworth Dictionary of Culinary and Menu Terms contains over 12,000 entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands. In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi.

Rodney Dale has assembled and arranged a rich diet of terms used for ingredients and recipes which are encountered in cuisine world-wide. This pabular vocabulary will be eagerly embraced by all those interested in and engaged in food and its preparation from whatever culture and tradition they may come.

Frequently Bought Together

Dictionary of Culinary and Menu Terms (Wordsworth Reference) + Gastronomic Dictionary French-English + Bon Appetit!: French-English Menu Dictionary
Price For All Three: 13.65

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Product details

  • Paperback: 480 pages
  • Publisher: Wordsworth Editions Ltd (1 Mar 2000)
  • Language: English
  • ISBN-10: 1840223006
  • ISBN-13: 978-1840223002
  • Product Dimensions: 19.6 x 12.7 x 2.7 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 369,838 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars Good for worldwide travel 12 Dec 2011
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I was looking for a book primarily for help eating out in France, and found three likely candidates: "Gastronomic Dictionary", "Bon Appetit" and "Dictionary of Culinary & Menu Terms" (this book), and not knowing which would be more suitable and being a bit of a foodie anyway I bought all three - not exactly expensive. Now I'm in a good position to make a comparison.

Gastronomic Dictionary French-English

Perfect for what I wanted. Easily fits into my wife's handbag. Claims over 4500 translations (I didn't count them!) The translations are brief but sufficient. We didn't find anything on our recent trip that wasn't explained in this book. Note that it's French to English only, but that's all that's needed for the purpose, and keeps the book small (15 x 10.5 x 0.5 cm). Recommended.

Bon Appetit!: French-English Menu Dictionary

Has over French-English 3500 translations. As with the previous book, it's primarily French to English. Also has a very brief English-French section and a summary of French regional culinary differences. Compared with "Gastronomic Dictionary" the translations are a bit more wordy so possibly a wee bit clearer, although this means that it's not as compact - 18.5 x 12.5 x 0.75 cm - not quite so convenient for the handbag or pocket.

Dictionary of Culinary & Menu Terms

The main difference from the previous two is that it contains worldwide terms (12000+), although from a specifically French point of view, undoubtedly less than the other two. It's also a full-size paperback (20 x 13 x 2.5 cm).
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4 of 4 people found the following review helpful
4.0 out of 5 stars so that's what it is 7 Nov 2009
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I love books like this. every cheffy word explained but a bit big to smuggle under the table at a posh night out. One of those information books that's fun to browse just to see what you find
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5.0 out of 5 stars Dictionary of cooking terms 18 Jun 2013
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Explanation of culinary and Menu terms throughout Europe, USA and Canada. At this time only interested in the French aspect but who knows where next year!
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5.0 out of 5 stars Little Gem of Quick Ref Book 4 Jun 2013
By gldv
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Perfect for quick ref when you need a culinary term; I have a recent passion for cooking - French in particular - I`m at college as mature studen and french terms used all the time so very small handy pocket guide.
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5.0 out of 5 stars Useful resource 20 April 2012
By I. Darren TOP 1000 REVIEWER
The culinary world is full of foreign, unfamiliar terms, whether they are styles of cooking, dishes, ingredients or whatever they may be. And who can really, honestly say that they understand them all?
Are you sure you are being honest with your answer to the foregoing...? For the curious or those who are not ashamed to say that they don't know everything, this is an ideal little book that can help you overcome that "huh?" feeling when a certain term is encountered.
Over 12,000 of these terms have been published in this rather fat little paperback which, as you would expect, is in alphabetical order. Each term is briefly and concisely presented with, as relevant, its origin. The facts ma'am, just the facts.
The book's blurb cuts straight to the chase and describes the book perfectly (something other blurb writers could learn from): "In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi".
For a reference book crammed full of information, designed for being consulted and then discarded until the next time, this has managed to reach its aim very well. It is not an encyclopaedia that will give you full chapter and verse about every definition, but it clearly gives you sufficient information to answer the basic question of "what is x" and then you will know more to get further information should you so desire it.
The reviewer, being of an age where one's eyesight has began to suffer, did not find the closely-written text to be too oppressive thanks to the correct use of typography and layout.
This is a book where keep is simple is a mantra that has been followed to the letter and by george that works.
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