A Gourmet's Guide

A Gourmet's Guide

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From Angels on Horseback to Zabaglione, this lively and authoritative guide presents the meaning, origin, and development of more than 1, 200 food and beverage terms. qStuffed with delightful morsels in a digestible formq.--Independent.PROFITEROLE 277 a€c Praline a–i In French, a praline is a sugar-coated almond, although in English the term has come to ... Alexander Barclay, in his Eclogues ( 1515), writes a#39;to toast white shivers [slices of bread] and to make profiteroles, and anbsp;...

Title:A Gourmet's Guide
Author:John Ayto
Publisher:Oxford University Press, USA - 1994


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