Fundamentally revised new edition. Do you know Anguilotti? Do you know what degorging means? Would you like to prepare zucchini flowers or mix a Caipirinha? Answers to these and thousands of other questions can be found in 'The New Kitchen Lexicon'. Here you will learn everything interesting and important about the origins and history of food and drinks, about the composition and preparation of dishes from both classical and modern cuisine, as well as regional and national cuisines. Approximately 8,000 entries describe basic and specialty recipes, food items, culinary terms, nutrition science, drinks, fruits, herbs, and spices. For connoisseurs and gourmets, but also for all kitchen practitioners and know-it-alls: After all, there is nothing more entertaining to debate about than food!.