What is garam masala? Bourride? Genoise? These and 6,500 other food terms are defined in this invaluable reference that belongs in every kitchen. Ideal for home cooks as well as professional chefs, this opus demystifies ingredients and culinary techniques to acquaint its readers with foods they may have forgotten and how to introduce them to new culinary vistas. More than a dictionary, it combines the practicality of a reference book with the indulgence of a book about food and cooking. A 5-language glossary provides a quick reference for commonly used food terms with equivalents in English, French, German, Italian, and Spanish. Also listed are representative dishes of countries from Afghanistan to Zimbabwe. Cooks, gourmets, and travelers alike will find this book to be an essential companion, meal after meal, journey after journey.