Author: Charles G. SinclairPublisher: Taylor & Francis
ISBN: 9781579580575
Category : Cooking
Languages : en
Pages : 612
Book Description
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
International Dictionary of Food and Cooking
Author: Charles G. SinclairPublisher: Taylor & Francis
ISBN: 9781579580575
Category : Cooking
Languages : en
Pages : 612
Book Description
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Dictionary of Food
Author: Charles G. SinclairPublisher: A&C Black
ISBN: 9780713675009
Category : Cookbooks
Languages : en
Pages : 632
Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Dictionary of Food
Author: Charles SinclairPublisher: A&C Black
ISBN: 1408102188
Category : Foreign Language Study
Languages : en
Pages : 1145
Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
International Dictionary of Food and Cooking
Author: Ruth Marion Somers MartinPublisher:
ISBN: 9780094579606
Category : Cookery
Languages : en
Pages : 311
Book Description
The International Dictionary of Desserts, Pastries, and Confections
Author: Carole BloomPublisher: Hearst Communications
ISBN:
Category : Cooking
Languages : en
Pages : 376
Book Description
This invaluable A-to-Z culinary guide includes more than 800 definitions and 75 classic recipes for everything from Cheesecake to Churros, Financiers to Filo Dough, and Seven-Minute Icing to Semifreddo. Handy charts and appendices include tables of weight and measurement equivalents, conversions to and from metric, temperature equivalents and comparative baking pan sizes.
International Dictionary of Food and Cooking
Author: Charles SinclairPublisher:
ISBN: 9781422353363
Category :
Languages : en
Pages : 594
Book Description
This comprehensive dictionary of over 24,000 entries covers all aspects of food & cooking. It is useful for any practicing chef, amateur enthusiast, gastronome or student. The dictionary covers: ingredients; additives; classical dishes; techniques; cooking processes; catering & menu terms; cooking implements & equipment; & scientific, botanical & nutritional terms. It includes dishes & ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African & Asian regions.
Webster's New World Dictionary of Culinary Arts
Author: Steven LabenskyPublisher:
ISBN: 9780130966223
Category : Cookery
Languages : en
Pages : 0
Book Description
This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including foreign terms)
The Prentice Hall Essentials Dictionary of Culinary Arts
Author: Steven LabenskyPublisher: Prentice Hall
ISBN: 9780131704633
Category : Cookery
Languages : en
Pages : 0
Book Description
This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
The Slow Food Dictionary to Italian Regional Cooking
Author: Paola GhoPublisher: Slow Food
ISBN: 9788884992406
Category : Cooking
Languages : en
Pages : 0
Book Description
The handy and practical Slow Food Dictionary of Regional Italian Cooking by the editors at Slow Food International tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias, and restaurants. Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains forty color illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history, and its culture.
Author: