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The International Dictionary of Food & Nutrition

Kenneth N. Anderson (Author), Lois E. Anderson (Author)

9780471559573, Wiley

Hardback, published 5 August 1993

336 pages
24.3 x 19.6 x 2.5 cm, 0.835 kg

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.

Introduction iii

A - Z

Subject Areas: Cookery / food & drink etc [WB]
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