Webster's New World Dictionary of Culinary Arts - Softcover

Labensky, Sarah R.; Labensky, Steven; Ingram, Gaye G

Softcover

ISBN 10: 013182726X ISBN 13: 9780131827264

Publisher: Pearson Education (US), 1997

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.

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.

Edition details

• Publisher: Pearson Education (US)
• Publication date: 1997
• Language: English
• ISBN 10: 013182726X
• ISBN 13: 9780131827264
• Binding: Paperback
• Number of pages: 512