Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)

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9780130264305: Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)

The most authoritative, complete glossary of the culinary arts: now includes over 25,000 entries!

  • Includes phonetic pronunciation guidance, nearly 300 line drawings, metric conversions, measurement equivalents, and much more.
  • Coverage includes food identification, preparation and cooking methods, nutrition, sanitation, equipment, wine, international foods, hospitality, nutrition, food chemistry, prepared dishes, and more.
  • Best-selling First Edition was a 1998 James Beard Foundation Award nominee.
This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more. Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles, and more.

Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.

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From the Publisher:

This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 15,000 terms (including "foreign terms" from all the world's cuisines, not just European) -- drawn from such categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy.

About the Author:

Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.

"About this title" may belong to another edition of this title.

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Labensky, Steven; Ingram, Gaye G.; Labensky, Sarah R.
Published by U.S.A.: Prentice Hall (2000)
ISBN 10: 013026430X ISBN 13: 9780130264305
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