Popular Photography and Imaging Magazine March 2008
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Macworld (US) March 2008
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Macworld is a web site and monthly computer magazine dedicated to Apple Macintosh
products. It is published by Mac Publishing, which is headquartered in San Francisco,
California. Published since 1984, the magazine has the largest audited circulation
(both total and newsstand) of Macintosh-focused magazines in North America, more than
double its nearest competitor, Mac|Life (formerly MacAddict).
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Dictionary Of Food
International Food and Cooking
Terms from A to Z
A & C Black Publishers Ltd
eISBN-13: 978-1-4081-0218-3
Second Edition
Charles Sinclair
E-Book
641 pages {PDF}
"www.acblack.com"
15 MB
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 thes tudent 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 historicalreasons and the browser will find much of interest.
Classic dishes, ingredients, cooking processes, cooking implements and equipment, descriptions of function and details of service are included as well as scientific, botanical, medical, technological, hygienic and
nutritional terms.
Many single words appertaining to the catering industry from the countries of the European Union are translated, and the dictionary is of use in translating menu items not included.
Drinks, wines and spirits are not included except where they are used as flavourings in food and food preparation.
Recipes
In some of the entries, outline recipes are given together with quantities of key ingredients.
The usual method of giving quantities is to give the relative proportions by weight in brackets
after the list of ingredients.
Thus for example is defined as ‘Flour, butter, caster sugar and eggs (2:1:3:5) made up…’
This could be 4 oz of flour, 2 oz of butter, 6 oz of caster sugar and 5 eggs (recalling that a standard egg weighs 2 oz or 60g), or alternatively in metric measure, 24g of flour, 12g of butter and 36g of caster sugar to each egg.
All cooking temperatures are given in °C (degrees centigrade or Celsius).
Equivalents in other
units (°F or gas mark) can be found in any reasonable recipe book.
THIS BOOK PROVIDED FOR TEST PURPOSES ONLY!
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