Webster's New World Dictionary of Culinary Arts

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9780131827264: Webster's New World Dictionary of Culinary Arts
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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.

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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.

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.

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Other Popular Editions of the Same Title

9780130966223: Webster's New World Dictionary of Culinary Arts (2nd Edition)

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