- The translation of international menu terminology;
- Ingredients, including the elements of fusion cooking (gastronomic creations resulting from a blending of cuisines such as French, American, Mexican, Creole, Japanese, Thai, etc.); 
- Recipe excerpts illustrating the usage of words in their proper context; 
- Key words that assemble styles of preparations based on product groupings; 
- Cooking techniques and essential utensils; 
- Linguistic variations for Great Britain, the United States, Canada and Australia.

THE CULINARY DICTIONARY is specifically designed for translators, restaurateurs, chefs, pastry chefs, maîtres d’hôtel and globe-trotters.

455 pages, more than 15,000 entries.

AUTHOR: Geneviève de Temmerman.
Her French-English Gastronomic dictionaries, such as the pocket dictionary “The A-Z of French Food” and the dictionary for translating French menus into English “Cartes et Menus de Restaurant”, have been used as important reference works in hotel and catering schools since 1989. Her new English-French dictionary, “The Culinary Dictionary”, is the product of two years of linguistic research in collaboration with food journalists, translators, chefs, pastry chefs and restaurateurs from around the world.    

QUIZ
What are the four spices in four spice powder (quatre-épices)? What temperature (in degrees F or C) is a moderately hot oven, a hot oven, a very hot oven, or an extremely hot oven? What is a Zuppa Inglese [Italy] (“soupe anglaise”)? Hint: It has nothing in common with "soup"! What is suimono, su, or sukiyaki? Hint: These are all indexed [Japan]. How would you translate hash browns? Hint: These are shredded breakfast potatoes. How would you translate Jerusalem artichokes? Hint: These are unrelated to "artichokes". How would you translate arugula hazelnut pesto? Hint: You would love to have your pasta smothered in it. What is the difference between batter and dough? Hint: it is mostly a matter of consistency.
If you have no clue how to answer the above [and the hints are of no use], then you definitely need the Culinary Dictionary. You will find the translations, definitions and indexing of this dictionary illuminating, especially if you pride yourself on being a gourmet (gastronome).
WHAT THE PAPERS SAY
THE ATA CHRONICLE (Association of American Translators, ATA) : “As for Cartes et Menus de restaurant, the Culinary Dictionary features the following Scribo hallmarks: an explosion of variety and concordant derivatives for most headwords; definitions, indexing, translation tips; and the charting of technical territory that is unmapped in general purpose dictionaries of institutional stature”. Peter A. Gergay
THE ATA CHRONICLE (Association of American Translators, ATA). If you already have Scribo’s specialized French to English dictionary Cartes et Menus de restaurant and the pocket A to Z of French food, this latest tool is a welcomed addition. The Culinary Dictionary is a 454-page dictionary that includes translation of more than 15,000 entries, definitions, translation tips, indexing of regional variations, an annotated conversion table for units of measurement and terminology coverage that spans cooking (ingredients and preparations), pastry making, catering, menus, recipes and basic utensils from an international perspective. As for Cartes et Menus de restaurant, the Culinary Dictionary features the following Scribo hallmarks: an explosion of variety and concordant derivatives for most headwords; definitions, indexing, translation tips; and the charting of technical territory that is unmapped in general purpose dictionaries of institutional stature. Françoise Herrman
Thuries GASTRONOMIE Magazine (France) – Voici un outil qui sera bien utile aux professionnels qui souhaitent franchir la barrière des langues. The Culinary Dictionary est le premier dictionnaire anglais-français de la gastronomie internationale. Il fournit les explications du vocabulaire de la cuisine, de la pâtisserie et de la restauration, et est enrichi de modèles qu’il suffit de reproduire pour traduire correctement les formulations les plus sophistiquées. Outre les traductions, le dictionnaire permettra aussi de vérifier l’orthographe des termes gastronomiques en français.
RHI Magazine (Québec). Si vous éprouvez régulièrement des difficultés à comprendre les livres et les sites Internet culinaires anglophones et que vous aimeriez connaître la traduction française d’un terme qui s’y trouve, le Culinary Dictionary est pour vous. Caboc, meager et takenoko sont au nombre des 12 000 termes provenant des pays les plus divers contenus dans l’ouvrage. Vous serez peut-être toutefois déçus d’apprendre que la poutine québécoise n’apparaît pas dans cet ouvrage… Dans un autre ordre d’idées, il nous a paru approprié de vous signaler l’existence de Cartes et menus de restaurant, l’un des meilleurs vendeurs de l’éditeur du Culinary Dictionary. Ce dictionnaire français-anglais permet de trouver l’équivalent anglais des termes apparaissant sur votre menu. Le mot « poutine » apparaît bien dans l’ouvrage, mais pas sous le sens que nous connaissons au Québec !
Magazine HÔTES (France). Cuisine, pâtisserie, sommellerie, service en salle, élaboration de menus, ustensiles, techniques, expressions, ingrédients…, en 455 pages ce premier dictionnaire international explique et traduit tout un ensemble de données (dont les produits transformés) avec leurs variantes linguistiques (GB, USA, Australie…).
Les Nouvelles de la Boulangerie Pâtisserie (France) – Les dictionnaires gastronomiques français-anglais de Geneviève de Temmerman sont des ouvrages de référence utilisés dans les écoles hôtelières et les restaurants depuis 1989. Anglais-français, The Culinary Dictionary, complète la collection Gastronomie de Scribo, dédiée aux professionnels de la Traduction, de la Restauration, de la Cuisine et de la Pâtisserie.