From Angels on Horseback to Zabaglione, this lively and authoritative guide presents the meaning, origin, and development of over 1,200 food and beverage terms. Offering encyclopedic entries on a wide range of edibles, this entertaining guide covers everything from staple foods (potatoes and rice) and everyday drinks (tea and coffee) to foods named after their place of origin (Stilton and Petit Suisse) and popular foreign cuisine (ciabatta and poppadom). A rich and ecclectic spread, A Gourmet's Guide will delight all those who want to discover more about what they eat and drink, even those gastronomic red herrings such as Bombay duck, Alaska strawberries, and prairie oysters.