The following is a list of reference books that were consulted for the
completion of the glossary. Some were used more than others and most useful
was
Webster's New International Dictionary of the English Language, second edition.
- Ayto, John, The diner's dictionary; food and drink from A to Z. (Oxford: Oxford University Press, 1993).
- Braider, Carol, The grammar of cooking.
(New York: Holt, Rinehart, Winston, 1974). - Colman, Louis, Alexandre Dumas' dictionary of cuisine.
(New York: Simon and Schuster, 1958). - Davidson, Alan, The Oxford companion to food.
(Oxford: Oxford University Press, 1999). - De Sola, Ralph and Dorothy, A dictionary of cooking.
(New York: Meredith Press, 1969). - DuSablon, Mary Anna, America's collectible cookbooks; the history, the
politics, the recipes.
(Athens, Ohio: Ohio Unversity Press, 1994). - Fisher, M.F.K., Funk and Wagnall's cook's and diner's dictionary; a lexicon
of
food, wine, and culinary terms.
(New York: Funk and Wagnall, 1968). - Herbst, Sharon Tyler, Food lovers companion; comprehensive definitions
of over
3,000 food, wine, and culinary terms.
(New York: Barron's, 1990). - Howells, Marion, Hamlyn's illustrated cook's dictionary.
(London: Hamlyn, 1969). - Langsteth-Christiansen, Lillian and Smith, Carol, The complete kitchen
guide; the cook's indispensable book.
(New York: Grosset & Dunlap, 1968). - Neilson, William Allan, Webster's new international dictionary of the
English languages econd edition unabridged.
(Springfield, Mass.: G.& C. Merriam Company, 1950). - Shannon, Ellen, American dictionary of culinary terms; a comprehensive
guide to
the vocabulary of the kitchen.
(New York: A.S. Barnes and Company, 1962). - Simon, Andre L., A dictionary of gastronomy.
(New York: Farrar, Strauss, and Company, 1949). - Wason, Betty, The language of cookery; an informal dictionary. (Cleveland: The World Publishing Company, 1968).
- Whitfield, Nella, Kitchen encyclopedia.
(London: Spring Books, 19--?).