Webster's New World Dictionary of Culinary Arts
This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms" (including " foreign terms" from "all" the world's cuisines, not just European). The entries are drawn from such varied 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. Measurement and conversion charts, phonetic pronunciations, cross-references, and origins and usage designations will be useful to professional or amateur chefs--or anyone who simply enjoys food.
- Paperback | 522 pages
- 148.6 x 214.1 x 18.5mm | 358.34g
- 17 Mar 2000
- Pearson Education (US)
- United States
- 2nd edition
Table of contents
A Note from the Authors. Terms. Appendix.