International Dictionary of Food and Cooking

International Dictionary of Food and Cooking

by Charles G. Sinclair (compiled by), (Compi Sinclair

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.


First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Editorial Reviews

Library Journal
This practical culinary reference source serves up crisp, succinct definitions for over 24,000 words and terms that professional chefs and amateur cooks encounter in their kitchens. The entries, varying in length from a few words to a paragraph at most, are arranged alphabetically, with the country of origin for foreign words and phrases indicated within those entries. While this book's British origins are readily apparent to anyone looking up a word such as cookie or biscuit or to those readers who happen across the several pages devoted to E numbers (food additives legal in the European Union), American libraries will still find this a useful addition to their reference collections. Other cooking dictionaries such as Jonathan Bartlett's The Cook's Dictionary and Culinary Reference (LJ 2/15/97) may provide more information for an individual entry, but when it comes to the sheer number and range of terms included, the International Dictionary leads the pack. Recommended for large public and academic libraries with an interest in the culinary arts.--John Charles, Scottsdale P.L., AZ
Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. Annotation c. by Book News, Inc., Portland, Or.

Product Details

Taylor & Francis
Publication date:
Product dimensions:
6.00(w) x 9.10(h) x 1.50(d)

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