Welcome to the first comprehensive bilingual culinary dictionary created specifically for food, wine, and travel aficionados. Teacher, translator, and author Lourdes Castro deftly explains the differences—subtle and otherwise—among the cuisines of Spanish-speaking regions and offers a pronounciation for each term. Eat, Drink, Think in Spanish features 2,000 entries for ingredients, cooking methods, condiments, traditional dishes, kitchen equipment, and beverages. The Spanish-English portion will help you break through the language barrier to interpret and understand food and drink en espaÑol , and the English-Spanish part will reveal the most accurate translation for your best-loved foods and favorite cooking techniques.
From the Trade Paperback edition.
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|Title of Religion eBook: Eat, Drink, Think in Spanish|
|Release Date: 12-01-2009|
|Allowed Countries (hover)|
|Publisher: Ten Speed Press|
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|Parent title||Eat, Drink, Think...|
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Eat, Drink, Think in Spanish
Abalone Abalón / Abulón ah-bah-LOHN / ah-boo-LOHN
Fish & Shellfish A mollusk found along the coastline of California, Mexico, and northern Spain. An abalone is a univalve whose shell is the source of mother-of-pearl. Fresh abalone is a delicacy but it can also be found canned, dried, and salted.
Acid Ácido AH-see-doh
general From the Latin acidus, meaning sour, the taste associated with ingredients (vinegar, citrus fruit) possessing a pH below 7. Because acid breaks down cell walls it can change the texture and appearance of foods.
Acidulate Acidular ah-see-doo-lahr
Cooking Method / Technique To add an acid. Acidulated water is water that has had some vinegar or lemon juice added to it.
Acorn Bellota beh-YOH-tah
nuts & oils The nut of the oak tree. Acorns are consumed primarily by wildlife.
Additive Aditivo ah-dee-TEE-voh
general Substances added (intentionally or not) to food to preserve its flavor, nutrition, or quality, or to aid in its processing or preparation.
Aerate Gasificar gah-see-fee-KAHR
Cooking Method / Technique To incorporate air.
Agar Agar ah-GAHR
Herbs & Spices A setting agent or thickener derived from seaweed. Often referred to as Japanese gelatin, agar differs from gelatin in that it sets at room temperature and is five times more powerful than gelatin, requiring less to be used. It is tasteless and serves as a vegetarian option to gelatin.
Agave Agave ah-GAH-veh
Fruit & Vegetables A su...