The Cook's Dictionary and Culinary Reference (COOKING REFERENCE)
Language: English
Published by Contemporary Books, Lincolnwood, Illinois, U.S.A., 1996
- Hardcover
- New
Seller: BWS BKS, Ferndale, NY, U.S.A.BWS BKS
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010916; FOOD DICTIONARIES COOKERY COOKING REFERENCE.
Seller Inventory # 10916
- Title
- The Cook's Dictionary and Culinary Reference (COOKING REFERENCE)
- Author
- Bartlett, Jonathan
- Publisher
- Contemporary Books, Lincolnwood, Illinois, U.S.A.
- Publication year
- 1996
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0809231204
- ISBN 13
- 9780809231201
- Seller catalogs
- All
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Reviews
Encompassing more than 3000 entries, this reference work is perfect for both novices and experienced cooks who may run into a culinary word or term with which they are unfamiliar. From abalone to zwieback, cooking phrases, methods, tools, and ingredients are described and defined in entries ranging from one sentence (tapas) to three pages (beans).The alphabetical arrangement of entries provides easy access for the user, and although there is no index, an effort has been made to provide cross references where needed. Bartlett (The Peasant Gourmet, 1977. o.p.) seasons some of the entries with a nice touch of dry, understated humor. His definition of bread, in particular, is priceless. While libraries may have other sources that cover some of the same ground, such as Larousse Gastronomique (Crown, 1988) and John Mariani's The Dictionary of American Food and Drink (LJ 2/15/94), Bartlett's work has its own strengths, including being designed more for the user who needs a quick, practical definition or explanation of a term rather than the detailed recipe information or historical background the aforementioned sources, respectively, provide. Because each of these titles includes some unique entries, academic and public libraries with an interest in the culinary arts should have all three titles on their reference shelf.?John Charles, Scottsdale P.L., Ariz.
Copyright 1997 Reed Business Information, Inc.
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