英语食物词典 Dictionary of Food.pdf

Dictionary of Food Dictionary of Food International Food and Cooking Terms from A to Z Second Edition Charles Sinclair A C Black London Alyson Cole, Eri Eguchi, Magda Hughes, Sarah Lusznat, Diane Nicholls, Helen Szirtes, Maureen Teulier Katy McAdam, Joel Adams, Heather Bateman, Emma Harris First edition published 1998 as International Dictionary of Food and Cooking Reprinted 1999 Second edition published 2004 as A Cook’s Dictionary This paperback edition published 2005 A C Black Publishers Ltd 37 Soho Square, London W1D 3QZ © Charles Sinclair 1998 © Bloomsbury Publishing Plc 2004 © A C Black Publishers Ltd 2005 All rights reserved. No part of this publication may be reproduced in any form or by any means without the prior written permission of the publishers. A CIP record for this book is available from the British Library. eISBN-13: 978-1-4081-0218-3 1 3 5 7 9 8 6 4 2 A C Black uses paper produced with elemental chlorine-free pulp, harvested from managed sustainable forests. Text processed and typeset by A C Black Printed and bound in Italy by Legoprint 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 practising 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. As in all dictionaries, the compiler has had to be selective in the words chosen for inclusion. Even so, the dictionary lists over 24,000 words, of which very few are not in current use somewhere in the English-speaking world. Some entries have been included for historical reasons and the brow