[PDF] Dictionary Of Culinary Terms eBook

Author : Elizabeth Riely
Publisher : Wiley
Page : 0 pages
File Size : 28,57 MB
Release : 1996-05-29
Category : Cooking
ISBN : 9780471287599

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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.

Author : Steven Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 47,78 MB
Release : 2008
Category : Cookery
ISBN : 9780131704633

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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.

Author : Derek Pines
Publisher : Summersdale
Page : 182 pages
File Size : 30,26 MB
Release : 2006-12-01
Category : Cooking
ISBN : 1783721812

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This guide is designed to help cooks of every ability through the confusing minefield of culinary terms from around the world.

Author : Elizabeth Riely
Publisher : John Wiley & Sons
Page : 369 pages
File Size : 13,73 MB
Release : 2012-04-18
Category : Cooking
ISBN : 1118065158

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The indispensable guide to over 5,000 culinary terms Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff-in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef's Companion: no kitchen is complete without it.

Author : Steven Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 46,80 MB
Release : 2006
Category : Cookery
ISBN : 9780131716728

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"This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries ; Phonetic pronunciation guides ; Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more."--Publisher's description.

Author : Linda Stradley
Publisher : Chehalem Pub
Page : 433 pages
File Size : 25,2 MB
Release : 1997-03-01
Category : Cooking
ISBN : 9780966534009

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Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.

Author : Charles Sinclair
Publisher : A&C Black
Page : 1145 pages
File Size : 19,59 MB
Release : 2009-01-01
Category : Foreign Language Study
ISBN : 1408102188

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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