The completely revised and updated edition 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 pronunciations make this an invaluable resource for food and beverage professionals.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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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!
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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:
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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
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