Culinary Encyclopaedia - A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxillaries, Condiments and Beverages - Specially Adapted for use by Cheft, Hotel Restaurant Managers, Cookery Teachers, Housekeepers etc. - Charles Herman

A comprehensive culinary encyclopaedia, fully explaining any terms and words associated with the subject. This is a fascinating read for anyone studying cookery, with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.