REFLECTING ON THE 2015 CILIP CONFERENCE
Written by Martin Mullin, Head of UK Acquisitions. CILIP is the Chartered […]
Sarah R. Labensky
Gaye G. Ingram
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This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.
Authoritative yet concise entries
Accurate use of capitalization and accent marks
Simple, alphabetical listing for all entries, including abbreviations
285 line drawings
Easy to read typeface and format
Phonetic pronunciation guides
Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!
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