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food & wine
The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People
 
 
Author
Jacques L. Rolland & Carol Sherman.
Publisher Robert Rose  
Format laminated cover
Product Dimensions 10.8 x 8.2 x 2.1 inches
ISBN 9780778801504
Pages/Publication Date 701/2006
Daedalus Item Code 21484
This item is not available.
Description
A certified sommelier with a degree in culinary art, Jacques Rolland teams up with IACP Cookbook Award–winning food editor Carol Sherman to present this encyclopedic reference to food and drink. The Food Encyclopedia has 8,000 cross-referenced entries on foods, wines, beverages, cooking methods and techniques, and food people from Julia Child to Alice Waters, illustrated with 550 color drawings and photos. In the entry on arugula, for example, we read that it is "an assertive salad green, Eruca sativa, has a peppery taste somewhere between nasturtium and watercress, and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson, in detailed written instructions to his gardener at Monticello, listed arugula as essential for his kitchen garden."
 
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