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4th, completely revised and enlarged edition
1044 pages; 20.5×29 cm; hardcover, laminated
ISBN 978-3-907950-46-3 (1)
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