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Editorial Reviews
From Booklist
Prentice Hall is taking advantage of the Webster's name in this title of a new dictionary of cooking. The three authors have written definitions for more than 16,000 culinary terms. Labensky appears to be the only author with a culinary background, having written a recent cooking-technique textbook with an accompanying videocassette.
Prentice Hall is taking advantage of the Webster's name in this title of a new dictionary of cooking. The three authors have written definitions for more than 16,000 culinary terms. Labensky appears to be the only author with a culinary background, having written a recent cooking-technique textbook with an accompanying videocassette.
The definitions are short, usually less than two sentences. Pronunciation is included for less familiar or foreign terms--levain, oyako nabe, sofrito. There are foreign words from Dutch, Portuguese Romanian, Swahili, Turkish, and many from Polish. Proper names are also defined--Beard, James, Jelly Belly, Shirley Temple, Spam, Spa Food. See references are used, although terms that appear within entries but also have entries of their own are not indicated. For example, country gravy is mentioned in the chicken-fried steak entry, but there is nothing to show that it also appears as a separate entry. The only illustrations are a few line drawings interspersed throughout the text. Most of the illustrations are for equipment--a sandwich spreader, an ice chipper, a reamer. Appendixes list metric equivalents, temperature equivalents, and stages of cooked sugar.
This is a good choice for cooking collections that need definitions only. The Cook's Dictionary and Culinary Reference (Contemporary Books, 1996) and Food Lover's Companion (2d ed., Barron's, 1995) contain derivations as well as definitions but have far fewer entries.
--This text refers to an out of print or unavailable edition of this title.
Product Description
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. Measurement and conversion charts, phonetic pronunciations, cross-references, and origins and usage designations will be useful to professional or amateur chefs—or anyone who simply enjoys food.
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