The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People

The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People

Jacques L. Rolland and Carol Sherman Hardcover, 701 pages; 2006
#UL2422 $49.95 $19.98

If you're unsure how to prepare chicken "à la diable," are unfamiliar with the term "dal" on an Indian menu, or could use a primer on pasta shapes (heard of elicoidali noodles?), The Food Encyclopedia is an essential resource for all kinds of culinary conundrums. But, be warned, you're likely to be waylaid browsing this illustrated alphabetical collection of more than 8,000 terms and names all related to foodstuffs, cooking techniques, beverages, and more. Reading through the definitions, biographies, and explanations offers fascinating insight into the historical origins of modern gastronomy! (AG)

(UL2422) The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People

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