916 pages; 17×24 cm; hardcover, laminated

ISBN 978-3-907950-35-7 (6)

CHF 90.–

  • Some 50,000 entries rom the gastronomic and culinary fields make it an indispensable tool for catering professionals and trainees – and for anyone involved in writing or translating menus.
  • Explanations of gastronomic terms from classical cuisine (Rossini, Mignon, Chateaubriand etc.)
  • Regional expressions are considered, e.g. Germany (Northern, Southern, Eastern Germany), Austria, Switzerland
  • Valuable lexical explanations and additions
  • Adjectives (except those within data records) are listed with their declination forms.
  • Latin names where necessary and possible vegetables, fruits, herbs, edible mushroom, fish, etc.)
  • It's an almost inexhaustible source of menu-planning ideas for chefs and F&B managers.
  • Appendix: E numbers, vitamins, colorants and additives
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Duboux Editions SA, Thun, Schweiz