Webster's New World Dictionary of Culinary Arts - Softcover

Steven Labensky

Softcover

ISBN 10: 013182726X ISBN 13: 9780131827264

Publisher: Prentice Hall College Div, 1997

Synopsis

This dictionary of the culinary arts defines approximately 15,000 terms. Topics covered include: raw and minimally processed ingredients; international foods - commonly encountered foreign words for ingredients as well as foods encountered in other cuisines for which there are no English equivalents; preparation and cooking methods; tools and equipment; food chemistry; beers, wines and spirits; hospitatlity and restaurant mangement; nutrition; food safety and sanitation; chef biographies; food history; and gastronomy.

About this title

From the Back Cover

Key Benefit: This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 15,000 terms. Key Topics: Coverage includes— Foods — raw or minimally processed ingredients: herbs, spices, fruits, vegetables, eggs, dairy products (including cheeses), staples (e.g., flours and oils), nuts, meats, poultry, fish, and shellfish; International Foods — commonly encountered foreign words for ingredients better known by their English name (e.g., aubergine [eggplant]) as well as foods encountered in other cuisines for which there are no English equivalents (e.g., matzo); 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.

Edition details

• Publisher: Prentice Hall College Div
• Publication date: 1997
• Language: English
• ISBN 10: 013182726X
• ISBN 13: 9780131827264
• Binding: Paperback
• Edition number: 1
• Number of pages: 447