Edited by John Ayto
Over 1,300 entries
From absinthe to zabaglione, this dictionary reveals the origin, meaning, and development of a host of gastronomic terms.
John Ayto is a freelance writer and the author of many reference works. Recently he has edited The Oxford Dictionary of Slang and the The Oxford Dictionary of Rhyming Slang.
ISBN: 0192803514
Print edition publication date: 2002
