The paperback is very easy to use. The definitions in most cases are lengthy. Coyle, L. Patrick. The World Encyclopedia of Food. Here is an easy to use dictionary of food ingredients for the general reader.
Descriptions are complete often providing scientific names.
There are 400 photographs, colored illustrations, line drawings and references to other entries. The Oxford Companion to Food. The dictionary includes thousands of international culinary terms with descriptions of varying lengths. There are some black and white line drawings and an extensive bibliography. The author is well known and respected for his informative books.