An important and exciting publication, the International Dictionary of Food and Cooking provides comprehensive coverage of international food, cooking, and culinary terms. The dictionary comprises more than 22,000 terms from 35 different languages (European, North and South American, and Asian), including ingredients, additives, techniques, equipment, menu terms, catering terms, food science, and outline domestic and production recipes. Each term is clearly defined with notes on origin and usage; in the case of recipes, the ingredients and cooking method are both clearly detailed. The most extensive work of its kind, this resource is the standard text in its field.