Dictionary of Italian Cuisine

by Maureen B. Fant, Howard M. Isaacs

What is the difference between cappuccino and cafe-latte ? What is an appoggiacoltello ? How much is q.b. ? To find out the answers, look no further than Dictionary of Italian Cuisine , the first comprehensive Italian-English dictionary of Italian food terminolgy. This handy reference tool provides authoritative Italian terms and English definitions for everything you'll find in Italian cookbooks and menus. Entries cover Italian foods and ingredients, cooking utencils and techniques, menu and wine terms, adjectives commonly found in Italian recipes, Italian place names, and dishes from each of Italy's twenty regions. This lexicon is an invaluable, easy-to-use reference for anyone who needs to understand or use Italian food terminolgy -- travelers, culinary professionals, and home cooks. Whether Italian food is your love, your life, or your passion, Dictionary of Italian Cuisine is a must for your cookbook shelf.

296 pages, Hardcover

First published October 1, 1998