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There were several things I appreciated about this volume: 25000 terms, a great appendix with charts, some good illustrations, and pronounciations, and metric to English conversions. The cross reference of 12 language commonly used terms was wonderful. But, several puzzling things, like why paperback? Should have been hardcover. Why would I ever need a chart of cigar sizes? They are not edible or culinary, and are generally disgusting near food. What might have improved the appendices would have been charts of food temperatures for doneness or recommended refrigeration/storage temperatures, or other useful charts like comprehensive diagrams of meat cuts. They have a few general ones, but not nearly good enough. Then I did a small test of a single word, a bread I was eating at the moment, Pugliese. It is not in the book. Neither is choyote squash. (I have another culinary dictionary I like as well, the International Dictionary of Food & Cooking, but it has no pronouciations, no illustrations, no appendices, no charts, and no Pugliese, either. It also has multiple errors.) I also looked up Potassium, and there was no mention of the chemical formulas for any of the many forms of it, or the digestability of those forms. The chemical symbol, K, was not listed either. The E numbers for EU & UK food additives were not listed, and they are many. Additives are listed, but by name, not number.
Overall it's a very good book, and I wish I had found it sooner (1997, 2001 edn.). Very difficult to find on store bookshelves, but do ask for it. Maybe if they issue a third edn. they can include some missing words.