Dictionary Of Italian Cuisine

Dictionary Of Italian Cuisine

by Maureen B. Fant, Howard M. Isaacs
     
 
What is the difference between cappuccino and cafe-latte? What is an appoggiacoltello? How much is q.b.?To find out the answers, look no further than Dictionary of Italian Cuisine, the first comprehensive Italian-English dictionary of Italian food terminolgy. This handy reference tool provides authoritative Italian terms and English

Overview

What is the difference between cappuccino and cafe-latte? What is an appoggiacoltello? How much is q.b.?To find out the answers, look no further than Dictionary of Italian Cuisine, the first comprehensive Italian-English dictionary of Italian food terminolgy. This handy reference tool provides authoritative Italian terms and English definitions for everything you'll find in Italian cookbooks and menus. Entries cover Italian foods and ingredients, cooking utencils and techniques, menu and wine terms, adjectives commonly found in Italian recipes, Italian place names, and dishes from each of Italy's twenty regions.

This lexicon is an invaluable, easy-to-use reference for anyone who needs to understand or use Italian food terminolgy -- travelers, culinary professionals, and home cooks. Whether Italian food is your love, your life, or your passion, Dictionary of Italian Cuisine is a must for your cookbook shelf.

Editorial Reviews

How does a person cope with the difference between cappucino and cafe-latte? Did you know that broccolo, broccoli, and broccoletti are three different vegetables? Or that Aceto Balsamico Tradizionale di Moderna can cost from 75 to 100% more than Aceto Balsamico di Moderna? To find these and many more answers, you need look no further than Fant and Isaacs" new dictionary. The more than 6,000 entries cover everything from foods and ingredients, cooking utensils and techniques, menu and wine terms, and place names found on many menus and in cookbooks devoted to this popular cuisine.
Until now culinary dictionaries have not been as far-ranging as this one, and the best books on Italian cooking in English have, for the most part, concentrated on a single region or food category. Travel guides tend to focus on vocabularies considered more essential than the kitchen. Fant and Isaacs have changed the playing field. Culinary professionals are the benefactors of this prodigious lexicon, but home cooks and travelers will also be grateful recipients.
­JR
Booknews
From Abate, a brown-flecked yellow pear, and bacio (pl. baci), a chocolate kiss, through Chianti and lovertis, sprouted hops in Lombardia, to puzzone, big-stinker cheese, and zuppiera, soup tureen, explains not only aspects of Italian food and cooking, but also other terms readers may stumble across reading recipes or other literature. Explains Italian pronunciation and indicates variations in particular words. Annotation c. by Book News, Inc., Portland, Or.

Product Details

ISBN-13:
9780880016124
Publisher:
HarperCollins Publishers
Publication date:
10/28/1998
Pages:
296
Product dimensions:
6.19(w) x 9.24(h) x 1.03(d)

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