The New Zealand Cook's Dictionary is the ideal reference tool for anyone with a healthy interest in food. Containing over 3500 entries, it covers a range of subjects including: basic foods, preparation and storage tips, cooking techniques, international dishes and food, cooking utensils, macrobiotic terms, and even types of beverages. Clear, concise and easy to use, The New Zealand Cook's Dictionary reflects an interest in cuisine and the diversity of New Zealand's multiculturalism, examining European, Asian, Mediterranean and Middle Eastern influences.

About the Author

Kerry Tyack is a freelance food and beverages writer who regularly contributes to New Zealand's growing range of glossy lifestyle magazines. His first book was Kerry Tyack's Guide to Breweries and Beer in New Zealand; published in 1999 by New Holland.