Dictionary of Food
Charles Sinclair
Published by A & C Black Publishers Ltd
LE 177

One of the most impressive collections of International Food & Cookery Terms one could ever find. The information is given from A to Z so that locating the facts is both quick and easy. Both experienced and younger cooks and chefs will find the book invaluable. It covers classic dishes with reminders of their methods of preparation but is also completely up to date. You can find out how to use the bewildering range of modern ingredients, together with descriptions of their source and flavor.
Winner of the 2004 Gourmand Best Book for Food Professionals for 'Books in English Award'.

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Larousse Gastronomique
NEW EDITION Published by Crown
LE 540

The world’s greatest cookery encyclopedia includes 1350-pages alphabetical reference of culinary terminology, culinary history, theory and practice with more than 500 recipes. This most famous culinary reference book for professionals includes culinary history, profiles of historical master chefs, in-depth knowledge on foods and preparation methods, and can also serve as an excellent reference to aid in correct spelling for menus. Larousse Gastronomique is based on Escoffier and compiled by the Gastronomic Committee.

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The New Food Lover’s Companion, Barron’s Cooking Guide
LE 115

Comprehensive definitions of nearly 6000 food, drink, and culinary terms. The New Food Lover’s Companion is an ultimate kitchen tool, whether your questions concern cooking techniques, meat cuts, kitchen utensils, food, wine, or cocktail terms. Also includes an expanded appendix containing everything from a pasta glossary and pan substitution chart to ingredient equivalents and substitutions.

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The Complete Food Guide
Published by Konemann
LE 95

The Complete Food Guide allows anyone with a passion for cuisine to find indispensable information about the varieties, characteristics and diverse uses of the approximately one thousand different ingredients and foods depicted in the guide. An informative and attractive food tour, with comprehensive information about the ingredients we use in our recipes every day. A nutritional value listing of each food is included.

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Herb & Spice
Jill Norman
Published by Dorling Kindersley
LE 175

Herb & Spice is the cook's essential companion to select, store, prepare and cook with herbs and spices and enjoy them at their best. The book features recipes from culinary traditions renowned for their sensational use of flavors from Thailand and India through the Middle East to Mexico.