The International Dictionary of Food & Nutrition. Dieser Artikel ist nicht verfügbar.The International Dictionary of Food & Nutrition

The most comprehensive food and nutrition reference available today… The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition:

• Covers food ingredients, garnishes, sauces, entrées, and appetizers
• Describes cooking methods, food preparation, and processing techniques
• Cross-references words and terms in more than 40 languages
• Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen

From bouillabaisse to bain-marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world’s current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere.

About the authors KENNETH N. ANDERSON is Editorial Director of thePublishers Editorial Services and a former editor of Better Homes& Gardens, Nutrition Today and Today's Health. He received a BSfrom Stanford University and MAs from both Northwestern Universityand the University of Chicago. LOIS E. ANDERSON is the author ofThe Prentice-Hall Dictionary of Health and Nutrition. She hasdeveloped and tested recipes for several bestselling cookbooksincluding The Fish Cookbook and The Gourmet's Guide to Fish andShellfish.