Webster's New World Dictionary of Culinary Arts

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

ISBN 10: 013026430X / ISBN 13: 9780130264305

Published by Pearson Education, Limited, 2000

Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 11405417-6

Synopsis:

For courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods.

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.

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.

Bibliographic Details

Title: Webster's New World Dictionary of Culinary ...
Publisher: Pearson Education, Limited
Publication Date: 2000
Binding: Soft cover
Condition: Good
Edition: 2nd Edition.