![]() ![]() We have noticed that there is an issue with your subscription billing details. Our copy editors rely on these two books as their primary sources of insight for the language of food. Top tips from Niki Segnit, author of the bestselling The Flavour Thesaurus. Copy editors at a food publication are tasked with standardizing the stream of those words as they quickly integrate into the language, which can be challenging. ![]() For word nerdsįood terms are commonly loan words-words that one language adopts from another (think: chocolate, sushi, or croissant). Find many great new & used options and get the best deals for The Flavour Thesaurus: More Flavours by Niki Segnit, Segnit, Brand New, Free. Here are some of our favorite reference books for the kitchen. ![]() Which is why so many of the nerds on our staff (myself included) are true believers in leafing through weighty volumes. Plus, in paging through a physical reference book, you’re likely not just to find the information you’re looking for, but to find answers to questions you didn’t even know to ask. A good reference book not only provides quality information, but is well organized and easy to navigate. Reference books, on the other hand, provide thoroughly researched, edited, and properly cited information, without requiring readers to rely on their own digital fluency skills to know what's what. ![]()
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