Dictionary of food : international food and cooking terms from A to Z / [edited by] Charles Sinclair.
The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. The purpose of this dictionary is to give short definitions of these words so that both the practising chef and the amateur enthusiast, the gastronome and the student may quickl...
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| Access Note: | Access to electronic resources restricted to Simmons University students, faculty and staff. |
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| Format: | eBook |
| Language: | English |
| Published: |
London [Eng.] :
A and C Black,
2005.
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| Edition: | Paperback ed. |
| Subjects: |
Internet
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| Call Number: |
TX349 .D546 2005eb |
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