This useful reference book constitutes an essential tool for familiarizing ourselves with the things we eat and drink. It features over 7,000 definitions, including types of food, beverages, and forms of preparation, along with their translations in several languages. This volume offers detailed information on everything we need to know about cooking and answers all of our questions about gastronomy.
The up-to-date definitions cover most types of food and preparation techniques, as well as a listing of Spanish, Latin American, and Portuguese products. Also offered are entries about wines and other spirits, including a complete and detailed listing of all recognized Spanish regions of origin (Denominaciones de Origen).
Within the pages of this book, you’ll find thousands of practical details, like the fat content of different cheeses, the alcohol content of a variety of alcoholic beverages, the number of calories contained in 100 grams of many common foods, and much more.
You’ll also find hundreds of historical references and anecdotes that help define current tendencies in food and beverage and their cultural ramifications. In addition, a wide variety of succulent recipes are presented, including hundreds of Spanish as well as Latin American regional dishes.
