3rd, completely revised and enlarged edition

1018 pages; 20.5×29 cm; hardcover, laminated

ISBN 978-3-907950-47-0 (X)

CHF 138.–

• More than 100 000 entries: translations of foodstuffs, dishes and specialist gastronomic, management, hotel and tourism-related terms
• About 600 sentences and phrases for direct contacts with guests, for letters, advertising, etc.
• Regional expressions sare considered.
• Explanations  of gastronomic terms from classical cuisine (Rossini, Mignon, Chateaubriand etc.)
• 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.)
• E numbers, vitamins, colorants and additives
• Appendix: Numbers – Latin names: vegetables, fruits, herbs, edible mushrooms, fish, etc. – Countries and their abbreviations, car registration plates and internet abbreviations