Dictionary of food [electronic resource] : international food and cooking terms from A to Z /
Sinclair, Charles G.
Sinclair, Charles G.International dictionary of food and cooking.
Credo Reference (Firm)
London : A & C Black,
2005.
Covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia.
Includes graphical cross-reference mapper.
This ed. originally published as: A cook's dictionary, London: Bloomsbury, 2004; previous ed. published as: International dictionary of food and cooking, Teddington: Peter Collin, 1998.
Title supplied by vendor.
Text (online database).
Covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia.
Electronic reproduction.
Mode of access: Internet via World Wide Web.
Cooking
Food
Dictionary of food.
Access restricted to National Library of Scotland members