The completely revised and updated edition of this indispensable resource contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunications make this reference invaluable for food and beverage professionals.
| ||||||||||||||||||
Book Description
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Inside This Book
(learn more)
Browse and search another edition of this book.
Browse and search another edition of this book.
Key Phrases - Statistically Improbable Phrases (SIPs):
(learn more)
stag chicken, ordinary green beans, classic garnish, translucent noodles, one part liquid, sugar crystallization, white roux, hybrid grape, semisoft cheese, lamb fries, classic sauce, yellow rind, dessert cheese, table cheese, stewing chicken Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New England, Pennsylvania Dutch, Port du Salut, Middle Eastern, North American, South American, Long Island, Pecorino Romano, Central American, Double Gloucester, John Dory, New Orleans, New York, Vermont Cheddar New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
stag chicken, ordinary green beans, classic garnish, translucent noodles, one part liquid, sugar crystallization, white roux, hybrid grape, semisoft cheese, lamb fries, classic sauce, yellow rind, dessert cheese, table cheese, stewing chicken Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New England, Pennsylvania Dutch, Port du Salut, Middle Eastern, North American, South American, Long Island, Pecorino Romano, Central American, Double Gloucester, John Dory, New Orleans, New York, Vermont Cheddar New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 10
books:
See all 10 books this book cites
3
books
cite this book:
- Southern Herb Growing by Madalene Hill in Back Matter
- Mexican Cook Book: Classic and Contemporary Recipes by Sunset Books in Back Matter
- The Dictionary of Nutrition and Dietetics (Culinary Arts) by Karen E. Drummond in Back Cover
- How to Enjoy Wine by Hugh johnson in Back Matter
- The Encyclopedia of Fish Cookery by A. J. McClane in Back Matter
See all 10 books this book cites
- Quantity Food Production, Planning, and Management, 3rd Edition by John B. Knight on page 249
- The Professional Chef by Culinary Institute of America in Back Matter
- The Resource Guide for Food Writers by Gary Allen on page 209
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
