A Pocket Dictionary of Foods & Culinary Encyclopaedia

This classic book contains a complete encyclopedia of ingredients dishes and drinks compiled by Charles Herman Senn. For each item treated it provides a brief description as well as details pertaining to origin uses preparation and other information where applicable. This fantastic and timeless dictionary of culinary elements is perfect for cooking enthusiasts and would make for a handy addition to kitchen collections. Contents include: Abatis Abavo Abelavis Able Ablette Abricot Abricoté Acetarious Acetary Acetic Acid Admiral Adragen Adschempilavi Aerated Bread Aerated Waters Agaric Agneau Agras Agro-Dolce Sauce Aiglefin or AeglefinAigre au Cédrat Aiguillettes AilAile etc. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject producing cook books for all manner of people and situations but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: Breakfast and Supper Dishes (1898) A book of Salads: The Art of Salad Dressing (1922) and British Red Cross Society Cookery Manual (1915). The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies cultures and every-day life but they also let us actively delve into our own history - with a taste of what how and when people ate drank and socialised.