Items related to Webster's New World Dictionary of Culinary Arts
Synopsis
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.
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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.
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- PublisherPearson Education (US)
- Publication date1997
- ISBN 10 013182726X
- ISBN 13 9780131827264
- BindingPaperback
- LanguageEnglish
- Number of pages512
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Webster's New World Dictionary of Culinary Arts
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Prentice Hall College Div, 1997
ISBN 10: 013182726X
ISBN 13: 9780131827264
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Webster's New World Dictionary of Culinary Arts
Published by
Prentice Hall College Div, 1997
ISBN 10: 013182726X
ISBN 13: 9780131827264
Used
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Webster's New World Dictionary of Culinary Arts
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ISBN 13: 9780131827264
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ISBN 10: 013182726X
ISBN 13: 9780131827264
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