The Cook's Dictionary and Culinary Reference: A Comprehensive Guide to Cooking and Food

by Jonathan Bartlett

This up-to-date compendium defines and explains basic culinary nomenclature, along with all manner of intriguing, less familiar foods encountered in a range of culinary texts. For the rare cook who wants to know how to prepare freshly caught blowfish, for example, Bartlett includes esoteric material as well.

Paperback

First published October 1, 1996

Reviews

[Carly Johnson · Rating 5 out of 5]

I use this A LOT. Great reference for those unknown ingredients and cooking terms. No photos, though.