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International Dictionary of Gastronomy



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International Dictionary of Gastronomy by Guido Gomez De Silva
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What is garam masala? bourride? genoise? These and 6,500 other food terms are defined in this invaluable reference that belongs in every kitchen. Ideal for home cooks as well as professional chefs, this dictionary demystifies ingredients and culinary techniques to help you create authentic, perfectly prepared recipes. A 5-language glossary at the end of the book provides a quick reference for commonly used food terms with equivalents in English, French, German, Italian, and Spanish. Also listed are representative dishes of countries from Afghanistan to Zimbabwe. Travellers will find this book to be an essential companion, journey after journey.
Release date NZ
November 1st, 2002
Country of Publication
United States
6,500 entries
Hippocrene Books Inc.,U.S.
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