The Wordsworth Dictionary of Culinary & Menu Terms PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Wordsworth Dictionary of Culinary & Menu Terms PDF full book. Access full book title The Wordsworth Dictionary of Culinary & Menu Terms by . Download full books in PDF and EPUB format.
Author: Publisher: Wordsworth Editions ISBN: 9781840223002 Category : Cooking Languages : en Pages : 484
Book Description
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.
Author: Publisher: Wordsworth Editions ISBN: 9781840223002 Category : Cooking Languages : en Pages : 484
Book Description
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.
Author: Stephen Harris Publisher: Routledge ISBN: 1135986673 Category : History Languages : en Pages : 309
Book Description
Brought together by an impressive, international array of contributors this book presents a representative study of some of the many misinterpretations that have evolved concerning the medieval period.
Author: Rodney Dale Publisher: Wordsworth Editions ISBN: 9781840223071 Category : Fiction Languages : en Pages : 456
Book Description
Few Victorian writers are as well remembered as Charles Dickens (1812-70). And many of his characters have been widely known since they first saw the light of day in books such as The Pickwick Papers, A Christmas Carol, David Copperfield, Oliver Twist and Great Expectations.
Author: Rodney Dale Publisher: Wordsworth Editions ISBN: 9781840223033 Category : Anecdotes Languages : en Pages : 212
Book Description
As a genre, the urban legend was recognised and named only in the mid-1970s. This book brings together a rich variety of these tales which continued to flourish and circulate, classified under different headings for ease of reference, and linked together by the author's narrative. Uncle Joe's ashes baked in a cake (Delicious!); Granny's corpse stolen along with the family car; sewers alive with alligators...all these alleged occurrences - and many, many others - are the stuff of urban legend: the extraordinary things that you're told happen to that elusive 'friend of a friend' (foaf); someone whom you can never pin down, however hard you try.
Author: Paul Vlitos Publisher: Springer ISBN: 3319964429 Category : Literary Criticism Languages : en Pages : 336
Book Description
This book focuses on the fiction of four postcolonial authors: V.S. Naipaul, Anita Desai, Timothy Mo and Salman Rushdie. It argues that meals in their novels act as sites where the relationships between the individual subject and the social identities of race, class and gender are enacted. Drawing upon a variety of academic fields and disciplines — including postcolonial theory, historical research, food studies and recent attempts to rethink the concept of world literature — it dedicates a chapter to each author, tracing the literary, cultural and historical contexts in which their texts are located and exploring the ways in which food and the act of eating acquire meanings and how those meanings might clash, collide and be disputed. Not only does this book offer suggestive new readings of the work of its four key authors, but it challenges the reader to consider the significance of food in postcolonial fiction more generally.
Author: Katinka van Niekerk Publisher: Penguin Random House South Africa ISBN: 1431701963 Category : Cooking Languages : en Pages : 340
Book Description
Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it seeks to convey the basic principles that underpin a good wine and food match and to enable the reader to make an appropriate choice. The bulk of the book consists of an easy-to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used. The introduction covers topics such as how to pair food and wine, likeness and contrast, the relevance of sauces, and cooking with wine. Wine styles and grape varieties are given in-depth coverage so that the reader can understand the essential characters that make particular wines good matches for specific foods. Established ‘rules’, such as ‘red wine with red meat’ and ‘white wine with fish’ are examined and the authors provide sound reasons for retaining, or rejecting, them. Packed with practical, useful information, The Food and Wine Pairing Guide is set to become an indispensible reference for anyone who takes an interest in what they eat and drink.
Author: John Ayto Publisher: Oxford University Press, USA ISBN: 0199640246 Category : Cooking Languages : en Pages : 417
Book Description
From absinthe to zabaglione, theDiner's Dictionary is a mouth-watering collection of food and drink terms, explaining their meaning and origins. Covering basic ingredients and traditional dishes, as well as exotic delicacies, this book will delight all those who want to discover more about what they eat and drink.
Author: C. M. Schwarz Publisher: Wordsworth Editions ISBN: 9781853263590 Category : Reference Languages : en Pages : 454
Book Description
This dictionary contains over 45,000 informative and easy-to-use definitions. It includes examples of modern words, grammatical information and parts of speech and guidance on pronunciation.
Author: 
Author: 
Author: Stephen Harris
Author: Rodney Dale
Author: Rodney Dale
Author: Paul Vlitos
Author: Katinka van Niekerk
Author: 
Author: Arthur James Wells
Author: John Ayto
Author: C. M. Schwarz