International Dictionary of Food and Cooking Book

An important and exciting publication, the International Dictionary of Food and Cooking provides comprehensive coverage of international food, cooking, and culinary terms.

The dictionary comprises more than 22,000 terms from 35 different languages (European, North and South American, and Asian), including ingredients, additives, techniques, equipment, menu terms, catering terms, food science, and outline domestic and production recipes. Each term is clearly defined with notes on origin and usage; in the case of recipes, the ingredients and cooking method are both clearly detailed. The most extensive work of its kind, this resource is the standard text in its field.

Library Journal

This practical culinary reference source serves up crisp, succinct definitions for over 24,000 words and terms that professional chefs and amateur cooks encounter in their kitchens. The entries, varying in length from a few words to a paragraph at most, are arranged alphabetically, with the country of origin for foreign words and phrases indicated within those entries. While this book's British origins are readily apparent to anyone looking up a word such as cookie or biscuit or to those readers who happen across the several pages devoted to E numbers (food additives legal in the European Union), American libraries will still find this a useful addition to their reference collections. Other cooking dictionaries such as Jonathan Bartlett's The Cook's Dictionary and Culinary Reference (LJ 2/15/97) may provide more information for an individual entry, but when it comes to the sheer number and range of terms included, the International Dictionary leads the pack. Recommended for large public and academic libraries with an interest in the culinary arts.--John Charles, Scottsdale P.L., AZ