The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine. The Dictionary of Food covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia. Charles Sinclair decided to train as a chef after leaving the academic world. To his amazement he discovered there was no convenient book that explained to the novice what classic cookery terms meant, so once he had qualified he set about remedying the situation. He writes about food with the passion of the enthusiast and the detailed knowledge of the hands-on chef. He and his wife live in Manchester and enjoy travelling and sampling the cuisines of other cultures. Includes amazing British regional dishes that chefs like Gordon Ramsay should be reviving. Maybe not this Cornish delicacy, though: gerty meat pudding England A type of haggis from Cornwall made from boiled pigs' offal including lungs and spleen, minced with the scallops Truly international in scope, it includes over 25,000 food terms from the classic regions such as France and Italy, but also from Afghanistan, Iceland, Iran, Lithuania, West Africa and Yemen An invaluable guide for any practising chef, amateur enthusiast, gastronome, culinary student or translator - perfect for browsing or as a practical reference.