Items related to Dictionary of Food
A Cook's Dictionary is the indispensable companion for everyone who loves reading about food ? or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. A Cook's Dictionary reflects this huge cultural shift. Truly international in scope, it includes over 25,000 food terms from the classic regions such as France and Italy, but also from Afghanistan, Iceland, Iran, Lithuania, West Africa and Yemen. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. 'This is truly the most impressive collection of International Food and Cookery Terms one could ever find. The information is given from A to Z so that locating the facts is both quick and easy. Both experienced and younger cooks and chefs will find the book invaluable. It covers classic dishes with reminders of their methods of preparation but also is completely up-to-date. You can find how to use all the bewildering range of modern ingredients on sale in supermarkets and specialist stores, together with descriptions of their source of supply and flavour.' Marguerite Patten, OBE Includes amazing British regional dishes that chefs like Gordon Ramsay should be reviving. Maybe not this Cornish delicacy, though: gerty meat pudding England A type of haggis from Cornwall made from boiled pigs' offal including lungs and spleen, minced with the scallops from the fat and with groats, boiled in the cooking liquor from the offal, seasoned, packed into large casings, tied and boiled
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About the Author:
Charles Sinclair decided to train as a chef after leaving the academic world. To his amazement he discovered there was no convenient book that explained to the novice what classic cookery terms meant, so once he had qualified he set about remedying the situation. He writes about food with the passion of the enthusiast and the detailed knowledge of the hands-on chef. He and his wife live in Manchester and enjoy travelling and sampling the cuisines of other cultures.
Review:
' so interesting that it only stayed on my desk very briefly before it was taken away. I think it will be invaluable in anyone's kitchen and particularly useful for professional chefs.' Caroline Waldegrave, Leiths School of Food and Wine 'This book is very useful, but - with its strange culinary snapshots of cultures everywhere - it's also compulsively readable.' Metro 'Not your standard food book you'll never be stuck deciphering any menu again' House Beautiful 'Recommended covers a wide range of ingredients, equipment, cooking processes and terms from around the world.' Publishing News
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- PublisherA & C Black Publishers Ltd
- ISBN 10 0747580030
- ISBN 13 9780747580034
- BindingPaperback
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