by Tabita Peralta · Zendrera Zariquiey · tapa blanda · ISBN 9788484181668
VAT included
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«Diccionario de mesa» is Tabita Peralta's gastronomy dictionary, published by Zendrera Zariquiey in paperback (128 pages, in Spanish).
Under the subtitle «Boca-bulario», it brings together the culinary vocabulary that has moved from kitchens to restaurant menus: cuts, techniques and preparations such as julienne, mirepoix, ceviche, carpaccio, praliné or bavaroise. Designed as a pocket guide, it helps diners understand what they are ordering when they sit down at the table.
It belongs to the Guías Canelafina collection, from publisher Zendrera Zariquiey, which released it on September 2, 2003.
It is aimed at those who want to understand restaurant menus and handle gastronomic terminology.
