Dictionary of gastronomic terms, French/English
Author | : Bernard Luce |
Publisher | : Hippocrene Books |
Total Pages | : 524 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : |
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Author | : Bernard Luce |
Publisher | : Hippocrene Books |
Total Pages | : 524 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : |
Author | : B. Luce |
Publisher | : |
Total Pages | : 512 |
Release | : 1997-01-01 |
Genre | : |
ISBN | : 9780320004193 |
Author | : Geneviève de Temmerman |
Publisher | : Scribo Edition |
Total Pages | : 455 |
Release | : 2008-03-01 |
Genre | : Cooking, French |
ISBN | : 9782913516113 |
Author | : |
Publisher | : Wordsworth Editions |
Total Pages | : 484 |
Release | : 2000 |
Genre | : Cooking |
ISBN | : 9781840223002 |
The Wordsworth Dictionary of Culinary & Menu Terms contains over 12,000 entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands. In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi. Rodney Dale has assembled and arranged a rich diet of terms used for ingredients and recipes which are encountered in cuisine world-wide. This pabular vocabulary will be eagerly embraced by all those interested in and engaged in food and its preparation from whatever culture and tradition they may come.
Author | : Thomas Harmsworth |
Publisher | : Thomas Harmsworth Publishing Company |
Total Pages | : 101 |
Release | : 2003 |
Genre | : Cookery, French |
ISBN | : 9780948807534 |
Author | : Guido Gómez de Silva |
Publisher | : |
Total Pages | : 0 |
Release | : 2003 |
Genre | : Cookbooks |
ISBN | : 9780781808767 |
Over 6,000 food terms are defined in this invaluable reference, as DeSilva demystifies ingredients and culinary techniques to help cooks create authentic, perfectly prepared recipes. A five-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.
Author | : John Ayto |
Publisher | : Routledge |
Total Pages | : 323 |
Release | : 1990-01-01 |
Genre | : Aliments - Dictionnaires anglais |
ISBN | : 9780415026475 |
Gives the origin and meaning of a wide variety of food terms, including historical and literary references and related uses, both British and American
Author | : Jacques Schneider |
Publisher | : |
Total Pages | : 68 |
Release | : 1974 |
Genre | : Food |
ISBN | : 9780950330600 |
Author | : Henri Goursau |
Publisher | : |
Total Pages | : 51 |
Release | : 2016-03-07 |
Genre | : |
ISBN | : 9782904105517 |
Author | : C. Bailly |
Publisher | : |
Total Pages | : 185 |
Release | : 1996-01-01 |
Genre | : English language |
ISBN | : 9781874687511 |