Webster's New World Dictionary of Culinary Arts - Softcover

Labensky, Steven R.; Ingram, Gaye G.; Sardinas, Carolyn DuPaquier

Softcover

ISBN 10: 0130966223 ISBN 13: 9780130966223

Publisher: Pearson, 2000

Synopsis

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.

About this title

About the Author:

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.

Synopsis:

This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including "foreign terms")

About this edition

• Publisher: Pearson
• Publication date: 2000
• ISBN 10: 0130966223
• ISBN 13: 9780130966223
• Binding: Paperback
• Edition number: 2
• Number of pages: 522