A DICTIONARY OF COOKING by Ralph. & Dorothy DeSola

A DICTIONARY OF COOKING

By
Email this review

KIRKUS REVIEW

Undoubtedly there is some value to having a ""cooking"" dictionary in the kitchen if Webster's Unabridged is too weighty for the toaster shelf and you must know in a hurry that ""carvie"" is Scots for caraway seeds or that ""Carolina tea"" is Indian tea (wherever that leads one). It all starts with ""aal"" (Afrikaans or Dutch--eel) and ends with ""zythos"" (Greek for beer, also ancient Egyptian beer brewed of barley). Of course it does define ""bake"" and states the derivations of cheeses, etc., but one's eye keeps leaping in outrage to such items as ""cheeseburger,' defined as: ""Hamburger fried with a coating of melted cheese"" (It's fried or broiled with a solid square astride one side dammit!).

Pub Date: Nov. 7th, 1969
Publisher: Meredith