| Hors D'Oeuvre | Soups And Pasta | Vegetables
Preparation |
Meats | Fish |
| Sauces | Eggs | Preserved Meats | Cheese | Sweets |
| Fruit | Butter
And Sauces |
Aromatic
Herbs And Spices |
Additional
Cook's Ingredients |
Beverages |
The
Gastronomical Dictionary is meant for hotel-keepers, refreshers,
hall
staff, hotel schools students, and even forrestorers clients.
It
is conceived as a practical instrument to draw up and understand
the
menu, and in order to converse properly at the restaurant
New
Words, Suggestions And Definitions group@todine.net
© Advertising Factory Inc.
(Milano)
Concept and Art Direction by Giovanni
Zullo
tel. +39 (02) 370:59:614 / 5 / 6 / 7 fax
fax