The International Dictionary of Food & Nutrition

The most comprehensive food and nutrition reference availabletoday The International Dictionary of Food & Nutrition Asmenus in both homes and restaurants grow more sophisticated, awider knowledge of foods and their nutritional components growsincreasingly important. To meet this need, The InternationalDictionary of Food & Nutrition presents a bounty of definitionsand descriptions of words, phrases, and terms related to foods,their preparation and production, and more. In more than 7,500standardized entries, The International Dictionary of Food &Nutrition: Covers food ingredients, garnishes, sauces, entrées, andappetizers Describes cooking methods, food preparation, and processingtechniques Cross–references words and terms in more than 40 languages Explains the origins and original meanings of both English andforeign words and terms commonly used in the kitchen From bouillabaisse to bain–marie, from timbale to tamari, TheInternational Dictionary of Food & Nutrition is a comprehensivecross section of the world’s current literature on foods andcookery, and an invaluable addition to the libraries of foodserviceprofessionals, students of the culinary arts, and professional andamateur chefs everywhere.

About the authors KENNETH N. ANDERSON is Editorial Director of thePublishers Editorial Services and a former editor of Better Homes& Gardens, Nutrition Today and Today′s Health. He received a BSfrom Stanford University and MAs from both Northwestern Universityand the University of Chicago. LOIS E. ANDERSON is the author ofThe Prentice–Hall Dictionary of Health and Nutrition. She hasdeveloped and tested recipes for several bestselling cookbooksincluding The Fish Cookbook and The Gourmet′s Guide to Fish andShellfish.