Foods and Cookery Dictionary - English to Spanish – Second edition, 2013, with Latin binomials
530 pp. of English/French/Italian/German/Japanese/Chinese/Portuguese/others into Spanish of fruits, vegetables, fish, seafood, meats, wines and alcoholic beverages and loads of culinary terminology with explanations, specifically for the restaurant and bar industry, for institutional and commercial kitchens, supermarkets, dietitians and nutritionists, as well as for translators and interpreters. A through Z, 490 pages (8-1/2 x 11”), as well as Annex A - Red Meats, Annex B - White Meats, Various Conversion Tables, Wine Aroma Wheel, Bibliography and About the Author.
If you are in the restaurant industry, you need this book!
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