Webster's New World Dictionary of Culinary Arts (Trade Version) - Softcover

Steven Labensky

Softcover

ISBN 10: 0134757327 ISBN 13: 9780134757322

Publisher: Pearson P T R, 1997

Synopsis

Webster's New World "TM", the most widely recognized and respected name in dictionaries, continues its tradition of excellence with the first ever Dictionary of Culinary Arts.

This unique exceptionally comprehensive dictionary contains over 16,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, international foods, food chemistry, historical and cultural terms, and prepared dishes.
-- Authoritative yet concise entries
-- Accurate use of capitalization and accent marks
-- Simple, alphabetical listing for all entries, including abbreviations
-- Extensive cross-references
-- 160 line drawings
-- Easy to read typeface and format
-- Phonetic pronunciation guides

plus tables of metric conversions, measurement equivalents, sugar cooking temperatures and more!

Webster's New World "TM", Third College Edition is the dictionary of choice for wire services, The New York Times, the Los Angeles Times and hundreds of newspapers and periodicals worldwide.

About this title

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.

About this edition

• Publisher: Pearson P T R
• Publication date: 1997
• ISBN 10: 0134757327
• ISBN 13: 9780134757322
• Binding: Paperback
• Edition number: 1
• Number of pages: 512