The Cook's Dictionary and Culinary Reference : A Comprehensive, Definitive Guide to Cooking and Food

Jonathan Bartlett

ISBN 10: 0809227940 / ISBN 13: 9780809227945

Published by Contemporary Books, 1999

About this Item

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.1.

Seller Inventory # G0809227940I4N00

Bibliographic Details

• Title: The Cook's Dictionary and Culinary Reference : A Comprehensive, Definitive Guide to Cooking and Food
• Publisher: Contemporary Books
• Publication Date: 1999
• Language: English
• ISBN 10: 0809227940
• ISBN 13: 9780809227945
• Binding: Paperback
• Condition: Very Good
• Dust Jacket Condition: No Jacket

About this title

Synopsis

Defines more than 3,000 terms about cooking and food from "abalone" to "zwieback"

From Library Journal

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.