[PDF] The Prentice Hall Dictionary Of Culinary Arts eBook

Author : Steven Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 41,57 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 : Steven Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 36,42 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 : Sarah R. Labensky
Publisher : Pearson College Division
Page : pages
File Size : 30,28 MB
Release : 2006-06-07
Category : Cooking
ISBN : 9780132395403

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This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version -0131713388: Study Guide

Author : Steven Labensky
Publisher :
Page : 0 pages
File Size : 21,88 MB
Release : 2001
Category : Cookery
ISBN : 9780130966223

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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)

Author : Sarah R. Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 11,2 MB
Release : 2011-08-19
Category :
ISBN : 9780132924498

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This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11

Author : James Morgan
Publisher : Routledge
Page : 393 pages
File Size : 22,55 MB
Release : 2007-06-07
Category : Business & Economics
ISBN : 1136412719

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The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.