This indispensable reference translates thousands of international food terms into everyday English from more than 20 languages. With 7,500 entries of both common and uncommon terms, it contains more than twice the number of definitions found in other international food dictionaries. Meticulously researched and efficiently organized, this comprehensive resource also describes cooking and other food preparation techniques, diets and nutritional content Including cross-referencing foreign terms with English equivalents, identifying origins and original meanings of terms and providing anecdotal background on many entries, the guide features over 100 line drawings It is designed for the professional caterer but the enormous amout of detail makes the book an appetising source of culinary interest for every domestic cooking enthusiast
About the authors KENNETH N. ANDERSON is Editorial Director of the Publishers Editorial Services and a former editor of Better Homes & Gardens, Nutrition Today and Today's Health. He received a BS from Stanford University and MAs from both Northwestern University and the University of Chicago. LOIS E. ANDERSON is the author of The Prentice-Hall Dictionary of Health and Nutrition. She has developed and tested recipes for several bestselling cookbooks including The Fish Cookbook and The Gourmet's Guide to Fish and Shellfish.