Webster's New World Dictionary of Culinary Arts

Webster's New World Dictionary of Culinary Arts

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This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more. Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles, and more.show more

Product details

  • Paperback | 624 pages
  • 205 x 254.3 x 25.4mm | 951.85g
  • Pearson Education Limited
  • Prentice-Hall
  • Harlow, United Kingdom
  • English
  • Revised
  • 2nd Revised edition
  • 013026430X
  • 9780130264305

Table of contents

A Note from the Authors. Terms. Appendices.show more

About Steve Labensky

Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.show more

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