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

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This huge book will be the most authoritative food dictionary in print today. It contains over 8,000 words and cross-references on foods, wines, beverages, cooking methods, techniques and short biographies. Readers will be delighted by the full colour spreads featuring stunning illustrations and photographs, and by the fascinating descriptions, historical information and explanations of ethnic names. Also included are more than 120 biographies of prominent food people, from famous chefs and authors to inventors and growers, all of whom have contributed to the knowledge and love of food. For any keen cook, this authoritative and fascinating book will be an outstanding reference and kitchen companion. This is the most comprehensive and authoritative food encyclopedia available.

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Additional Information

Additional Information

Author Jacques L. Rolland and Carol Sherman
Binding Hardback
Condition New
Pages 704
ISBN-13 9780778801504
Publisher Robert Rose

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