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A Concise Encyclopedia of Gastronomy
André Louis Simon
其他書名
Complete and Unabridged
出版Overlook Press, 1981
主題Cooking / GeneralCooking / ReferenceFiction / General
ISBN08795113469780879511340
URLhttp://books.google.com.hk/books?id=PJ8sAAAAYAAJ&hl=&source=gbs_api
註釋Abstract: Definitions with serving and cooking instructions and recipes are given for a large number of foodstuffs available in different parts of the world. The material is divided into 9 categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and wine. Each category includes lengthy definitions and recipes arranged alphabetically. Definitions, sources, and time of year availability for cheeses are detailed, as are definitions and sources of wines. A list of the sources quoted in the definitions is included. Tthe text does not include information on caloric or nutrient content. (wz).