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Product Description
Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.
Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.
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8
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- The Chef's Companion, Third Edition by Elizabeth Riely in Front Matter, and Back Cover
- Menu Solutions: Quantity Recipes for Regular and Special Diets by Sandra J. Frank in Back Matter
- More 101 Best Home-Based Businesses for Women by Priscilla Huff on page 268
- Classical Cooking The Modern Way: Methods and Techniques, Third Edition by Philip Pauli on page 392
- The Professional Chef by Culinary Institute of America in Back Matter
See all 8 books citing this book