912pages; 17×24 cm; hardcover, laminated ISBN 978-3-907950-36-4 (4) CHF 90.–
This unique reference work is an invaluable teaching aid that is used at
vocational colleges and catering schools in Switzerland and abroad.
Some 50,000 entries from
the gastronomic and culinary fields make it an indispensable tool for
catering professionals and trainees – and for anyone involved in writing
or translating menus.
Regional expressions are considered.
Also listed are declined forms of adjectives, Latin names
(where necessary and possible)
Appedix:E numbers.
It's an almost inexhaustible source of menu-planning ideas for chefs and
F&B managers.
Advertising agencies and printers, food industry professionals, catering
establishments, airlines, tourist offices and many others will derive
huge benefits from the carefully researched translations of foodstuffs,
dishes and gastronomic terms.
