The Cook's Essential Kitchen Dictionary
A Complete Culinary ResourceBook - 2004
A chef and hotel managager offers a reference featuring 4,000-plus definitions of key cooking terms from around the globe and their historical origins.
Firefly Books Ltd
A blend of history, etymology, anecdotes, origins and culture of food.
How often have you found yourself in the kitchen in the middle of preparing a recipe when you come across an unfamiliar term? Not recognizing a word and its meaning can diminish or slow down the pleasure of preparing a dish. Or perhaps you have a love of words and are intrigued by their historical background and linguistic origins.
Cooking is a wonderful adventure especially when the terms, definitions and historical origins of words in recipes are familiar. The Cook's Essential Kitchen Dictionary defines 4,500 key food words and provides a wealth of historical background for many of them. For anyone who cooks or who simply loves food, this book is a vital reference source and an outstanding cookbook supplement.
The book includes:
- Food and alcohol terms listed alphabetically for easy reference
- Illustrations throughout particularly for fruits and vegetables
- British, American and many foreign language cooking terms
- Complete pasta appendix
- Wonderful selection of fascinating food quotes and anecdotes
- Basic cooking methods.
The rich and rare culinary information describes subjects as varied as Humble Pie and Hanger Steak to Squawroot and Stracchino.
The Cook's Essential Kitchen Dictionary is an excellent resource to have on hand in the kitchen and makes for delightful armchair reading as well.
This kitchen reference provides 4,500 definitions for 6,000 terms and includes historical background. Designed for both reading and reference it includes British, American and many foreign language cooking terms, pasta glossary, cooking methods and more.
A native of France and a world traveler, Rolland is a third-generation member of a hotel and restaurant family, holds a degree in culinary arts and hotel management, and is a certified sommelier. He offers a handy reference geared toward American cooks and food enthusiasts, with 4,000-plus definitions of key cooking terms from around the globe and their historical origins. Where equivalent terms exist, readers are provided with cross-references from the foreign to the term more commonly used in the U.S. for the complete definition, so, for example, under the European courgette the reader is directed to zucchini. Distributed in the U.S. by Firefly Books. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
Contains more than four thousand definitions relating to food and cooking, along with historical information for many of the words.