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Dictionary of Culinary and Menu Terms (Wordsworth Reference) by Rodney Dale (1-Mar-2000) Paperback
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.
Unknown Binding
First published June 5, 2001
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April 29, 2012
The culinary world is full of foreign, unfamiliar terms, whether they are styles of cooking, dishes, ingredients or whatever they may be. And who can really, honestly say that they understand them all?
Are you sure you are being honest with your answer to the foregoing…? For the curious or those who are not ashamed to say that they don't know everything, this is an ideal little book that can help you overcome that "huh?" feeling when a certain term is encountered.
Over 12,000 of these terms have been published in this rather fat little paperback which, as you would expect, is in alphabetical order. Each term is briefly and concisely presented with, as relevant, its origin. The facts ma'am, just the facts.
The book's blurb cuts straight to the chase and describes the book perfectly (something other blurb writers could learn from): "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".
For a reference book crammed full of information, designed for being consulted and then discarded until the next time, this has managed to reach its aim very well. It is not an encyclopaedia that will give you full chapter and verse about every definition, but it clearly gives you sufficient information to answer the basic question of "what is x" and then you will know more to get further information should you so desire it.
The reviewer, being of an age where one's eyesight has began to suffer, did not find the closely-written text to be too oppressive thanks to the correct use of typography and layout.
This is a book where keep is simple is a mantra that has been followed to the letter and by george that works. In what might be a rare thing (for book reviewers) to say, this book is going to be a constant companion albeit in several locations. So the reviewer needs more than one copy and thus a little online shopping is in order. Strangely enough, this is also one book that would not benefit from being an ebook as it would take longer to find the entry on a tablet compared to quickly flicking through and consulting the book itself.
To borrow a certain fast food chain's trademarked slogan and apply it in a different context, when looking at this book "I'm Lovin' It"
Dictionary of Culinary and Menu Terms, written by Rodney Dale and published by Wordsworth Editions. ISBN 978-1-84022-300-2, 480 pages. Typical price: GBP4.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Are you sure you are being honest with your answer to the foregoing…? For the curious or those who are not ashamed to say that they don't know everything, this is an ideal little book that can help you overcome that "huh?" feeling when a certain term is encountered.
Over 12,000 of these terms have been published in this rather fat little paperback which, as you would expect, is in alphabetical order. Each term is briefly and concisely presented with, as relevant, its origin. The facts ma'am, just the facts.
The book's blurb cuts straight to the chase and describes the book perfectly (something other blurb writers could learn from): "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".
For a reference book crammed full of information, designed for being consulted and then discarded until the next time, this has managed to reach its aim very well. It is not an encyclopaedia that will give you full chapter and verse about every definition, but it clearly gives you sufficient information to answer the basic question of "what is x" and then you will know more to get further information should you so desire it.
The reviewer, being of an age where one's eyesight has began to suffer, did not find the closely-written text to be too oppressive thanks to the correct use of typography and layout.
This is a book where keep is simple is a mantra that has been followed to the letter and by george that works. In what might be a rare thing (for book reviewers) to say, this book is going to be a constant companion albeit in several locations. So the reviewer needs more than one copy and thus a little online shopping is in order. Strangely enough, this is also one book that would not benefit from being an ebook as it would take longer to find the entry on a tablet compared to quickly flicking through and consulting the book itself.
To borrow a certain fast food chain's trademarked slogan and apply it in a different context, when looking at this book "I'm Lovin' It"
Dictionary of Culinary and Menu Terms, written by Rodney Dale and published by Wordsworth Editions. ISBN 978-1-84022-300-2, 480 pages. Typical price: GBP4.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Displaying 1 of 1 review