About the Author

Jacques Rolland has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed from the many cultures he has experienced. He is also the author of The Food Encyclopedia.

Reviews

[review of previous edition: ] A great resource for anyone who appreciates food, cooking, or linguistics.--Anne-Marie Seltzer"Arlington Advocate" (11/04/2004)