Choice Review
International in scope, this dictionary ranges from Australia to Vietnam, but misses Austria, Switzerland, New Zealand, and South America (except Brazil, saved by Portugal). Definitions are inconsistent, and there are no pronunciations; how does one pronounce "pariloituvasikankaaryleet"? "Vermicelli," "spaghettini," and "cappeli d'angelo" all appear as "thin pasta," without differentiation, but there is a wonderful description for "basmati rice." "Paprika" is unidimensionally described as "sweet ... without ... pungent heat." Not true; hot paprika from Szeged is marvelous when the cook wants heat. Missing from the 7,500 definitions is "honey," but there is one for "grape sugar." Entries for nutrition are sketchy: 12 definitions under "vitamin," but none under "mineral." There are not enough cross-references, and "angel hair" cross-refers to "capellini," but there is no listing under "capellini." A few sketches, no pictures. Interesting to browse through, but not necessary. A better purchase is Nika Hazelton's Cooks' Ingredients (1980); wonderful pictures, descriptions, history. P. Miller; New Hampshire Technical College, Laconia