A Gourmet's Guide: Food and Drink from A to Z

Front Cover
Oxford University Press, 1994 - Cooking - 387 pages
From" Angels on Horseback" to "Zabaglione" this lively and authoritative guide presents the meaning, origin, and development of over 1,200 food and drink terms. The book's rich spread will delight all those who want to discover more about what they eat and drink.

Encyclopedic entries on a wide range of foodstuffs, dishes, and beverages

Staple foods ( "potato, rice" ) and everday drinks ( "tea, coffee" )

Foods named after their place of origin - "Stilton" and "Petit Suisse"

Popular foreign cuisine from "Ciabatta" to "poppadom"

Gastronomic red herrings such as "Bombay duck, Alaska strawberries, " and "prairie oyster"

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.


Section 1
Section 2
Section 3

20 other sections not shown

Common terms and phrases

About the author (1994)

John Ayto is a freelance writer and author of many reference works including The Oxford Dictionary of Modern Slang (with John Simpson), the Longman Register of New Words, and the Glutton's Glossary.

Bibliographic information