The most comprehensive food and nutrition reference available today. The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition: ∗ Covers food ingredients, garnishes, sauces, entrees, and appetizers ∗ Describes cooking methods, food preparation, and processing techniques ∗ Cross–references words and terms in more than 40 languages ∗ Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen From bouillabaisse to bain–marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world′s current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere.
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The International Dictionary of Food & Nutrition A London chef has overnight access to Louisiana crayfish. A Nebraska housewife finds the complex spices key to a proper Indian curry in her area supermarket. Big Macs are all the rage in Moscow. In the 1990s, the hallmarks of the Global Village — advances in telecommunications and transportation — have made food, dining, and cooking truly international. And The International Dictionary of Food & Nutrition is an invaluable handbook for anyone intent on keeping up with the latest in the language of good cooking and eating. This culinary and nutrition dictionary presents a wide range of definitions and descriptions, including terms found on menus, in cookbooks and periodicals, as well as words and terms used in food production, processing, and preparation. In more than 7,500 entries, The International Dictionary of Food & Nutrition translates into layman’s English the common and esoteric terms used to identify food ingredients, entrées, and supplementary items. It also identifies the ethnic or cultural origin of the terms used in the production, processing, and preparation of food items in a professional lexicographic manner. From traditional entries on classic ingredients and entrées to the words and phrases that reflect a growing worldwide interest in ethnic dining, the Dictionary is accurate, authoritative, comprehensive, and current in its coverage of the language of food. For professional chefs, amateur cooks, dietitians, home economists, gourmet diners, and foodservice professionals, The International Dictionary of Food & Nutrition is an essential guide for anyone intent on absorbing the abundance of information available on international cuisine today.
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The most comprehensive food and nutrition reference available today… The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition: Covers food ingredients, garnishes, sauces, entrées, and appetizers Describes cooking methods, food preparation, and processing techniques Cross–references words and terms in more than 40 languages Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen From bouillabaisse to bain–marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world’s current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere.
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