Eat, Drink, Think in Spanish : An English-Spanish - Spanish-English Kitchen Companion

by Castro, Lourdes

• ISBN13: 9781580089548
• ISBN10: 1580089542
• Edition: Original
• Format: Paperback
• Copyright: 2009-11-10
• Publisher: Random House Inc

Summary

Welcome to the first comprehensive bilingual culinary dictionary created specifically for food, wine, and travel aficionados. Teacher, translator, and author Lourdes Castro deftly explains the differences-subtle and otherwise-among the cuisines of Spanish-speaking regions and offers a pronounciation for each term.Eat, Drink, Think in Spanishfeatures 2,000 entries for ingredients, cooking methods, condiments, traditional dishes, kitchen equipment, and beverages. The Spanish-English portion will help you break through the language barrier to interpret and understand food and drinken espantilde;ol, and the English-Spanish part will reveal the most accurate translation for your best-loved foods and favorite cooking techniques.

Author Biography

Miami native LOURDES CASTRO is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida, author of Simply Mexican, and an on-call translator for the James Beard Foundation and other groups. She teaches food science at New York University and is a regular contributor to the New York Social Diary's dining section.

Excerpts

A
 
Abalone  Abalón / Abulón ah-bah-LOHN / ah-boo-LOHN 
Fish & Shellfish A mollusk found along the coastline of California, Mexico, and northern Spain. An abalone is a univalve whose shell is the source of mother-of-pearl. Fresh abalone is a delicacy but it can also be found canned, dried, and salted.
 
Acid  Ácido AH-see-doh
general  From the Latinacidus,meaning sour, the taste associated with ingredients (vinegar, citrus fruit) possessing a pH below 7. Because acid breaks down cell walls it can change the texture and appearance of foods.
 
Acidulate  Acidular ah-see-doo-lahr
Cooking Method / Technique To add an acid. Acidulated water is water that has had some vinegar or lemon juice added to it.
 
Acorn  Bellota beh-YOH-tah
nuts & oils The nut of the oak tree. Acorns are consumed primarily by wildlife.
 
Additive  Aditivo ah-dee-TEE-voh
general Substances added (intentionally or not) to food to preserve its flavor, nutrition, or quality, or to aid in its processing or preparation.
 
Aerate  Gasificar  gah-see-fee-KAHR
Cooking Method / Technique To incorporate air.
 
Agar  Agar ah-GAHR
Herbs & Spices A setting agent or thickener derived from seaweed. Often referred to as Japanese gelatin, agar differs from gelatin in that it sets at room temperature and is five times more powerful than gelatin, requiring less to be used. It is tasteless and serves as a vegetarian option to gelatin.
 
Agave  Agave ah-GAH-veh
Fruit & Vegetables A succulent (water-retaining) plant that grows in Mexico, Central America, and the southwest United States. Poisonous when raw, agave develops a mildly sweet flavor when cooked. The sap collected from the agave plant is used to make tequila. Agave nectar is also used as a sugar substitute.
 
Air dry  Secar al aire seh-KAHR  ahl  AH-ee-reh
Cooking Method / Technique To dehydrate through exposure to air.
 
Albumin  Albumina ahl-boo-MEE-nah
general The protein found in egg whites. Albumen, spelled with an "e," is another word for egg white.
 
Alcohol  Alcohol ahl-KOHL
Beverage Ethyl/ethanol that is found in alcoholic beverages. It is produced by distilling fermented sugars obtained from fruit or grains. Pure ethyl alcohol boils at 173°F and freezes at -173°F.
 
Alfalfa sprout  Brote de alfalfa BROH-teh  deh  ahl-FAHL-fah
Fruit & Vegetables A thin, long stem produced by a sprouted alfalfa seed. They are often used in salads and sandwiches.
 
Allspice  Pimienta de Jamaica pee-mee-EHN-tah  deh  hah-MAH-ee-kah
Herbs & Spices A berry of the evergreen pimiento tree. The name comes from its flavor, which is a combination of nutmeg, cinnamon, black pepper, and cloves. The spice can be purchased in whole or ground form. It is used in both sweet and savory cooking and is also referred to as Jamaica pepper.
 
Almond  Almendra ahl-MEHN-drah
nuts & oils The kernel of the almond tree encased in a hard, inedible shell. Almonds are available in markets blanched (without their thin, brown skin) or with the skin on.
 
Almond extract  Esencia de almendra / Extracto de almendra eh-SEHN-see-ah  deh  ahl-MEHN-drah / eks-TRAK-toh  deh  ahl-MENH-drah
condiments A flavoring produced by combining almond oil with ethyl alcohol. Since the flavor of almond extract is inten

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Excerpted from Eat, Drink, Think in Spanish: An English-Spanish - Spanish-English Kitchen Companion by Lourdes Castro
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