Webster's New World Dictionary of Culinary Arts

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.

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.