International Food and Cooking
Terms from A to Z
© Charles Sinclair 1998
© Bloomsbury Publishing Plc 2004
© A & C Black Publishers Ltd 2005
The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. The purpose of this dictionary is to give short definitions of these words so that both the practicing chef and the amateur enthusiast, the gastronome and the student may quickly determine the meaning. It is not a recipe book or a repertoire, but it does give the ingredients of classic and well-known dishes, together with a brief summary of the cooking processes. A picture of a chef’s hat indicates dishes that the professional or amateur cook could, after a little experimentation, roughly reproduce.