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• by:
• Riely, Elizabeth

Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar ingredient or cooking technique will find a true friend in this revised and updated edition. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy.

This new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation.