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Synopsis
This up-to-date compendium defines and explains basic culinary nomenclature, along with all manner of intriguing, less familiar foods encountered in a range of culinary texts. For the rare cook who wants to know how to prepare freshly caught blowfish, for example, Bartlett includes esoteric material as well.
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The Cook's Dictionary and Culinary Reference: A Comprehensive Guide to Cooking and Food
Seller: POQUETTE'S BOOKS, DEWITT, MI, U.S.A.
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paperback. Condition: Good. Seller Inventory # mon0000192186
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