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The Prentice Hall Dictionary Of Culinary Arts
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Book Synopsis The Prentice Hall Dictionary of Culinary Arts by : Steven Labensky
Download or read book The Prentice Hall Dictionary of Culinary Arts written by Steven Labensky and published by Prentice Hall. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.
Book Synopsis The Prentice Hall Essentials Dictionary of Culinary Arts by : Steven Labensky
Download or read book The Prentice Hall Essentials Dictionary of Culinary Arts written by Steven Labensky and published by Prentice Hall. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Prentice Hall Dictionary of Culinary Arts, the (Trade Version) by : Sarah Labensky
Download or read book Prentice Hall Dictionary of Culinary Arts, the (Trade Version) written by Sarah Labensky and published by Prentice Hall. This book was released on 2000-03-01 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On Cooking written by Sarah R. Labensky and published by Pearson College Division. This book was released on 2006-06-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Webster's New World Dictionary of Culinary Arts by : Steven Labensky
Download or read book Webster's New World Dictionary of Culinary Arts written by Steven Labensky and published by . This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
Book Synopsis On Cooking: A Textbook of Culinary Fundamentals Value Pack (Includes Study Guide & Prentice Hall Dictionary of Culinary Arts: Acad by : Sarah R. Labensky
Download or read book On Cooking: A Textbook of Culinary Fundamentals Value Pack (Includes Study Guide & Prentice Hall Dictionary of Culinary Arts: Acad written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2007-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2011-08-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Prentice Hall Introduction to Culinary Arts by : Culinary Institute of America
Download or read book Prentice Hall Introduction to Culinary Arts written by Culinary Institute of America and published by . This book was released on 2007 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dictionary of Cookery written by and published by Routledge. This book was released on 2004-01-04 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Chef's Companion by : Elizabeth Riely
Download or read book The Chef's Companion written by Elizabeth Riely and published by John Wiley & Sons. This book was released on 1996 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Wordsworth Dictionary of Culinary & Menu Terms by :
Download or read book The Wordsworth Dictionary of Culinary & Menu Terms written by and published by Wordsworth Editions. This book was released on 2000 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Wordsworth Dictionary of Culinary & Menu Terms contains over 12,000 entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands. In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi. Rodney Dale has assembled and arranged a rich diet of terms used for ingredients and recipes which are encountered in cuisine world-wide. This pabular vocabulary will be eagerly embraced by all those interested in and engaged in food and its preparation from whatever culture and tradition they may come.
Download or read book Culinary Creation written by James Morgan and published by Routledge. This book was released on 2007-06-07 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Cook's Essential Kitchen Dictionary by : Jacques L. Rolland
Download or read book The Cook's Essential Kitchen Dictionary written by Jacques L. Rolland and published by Robert Rose. This book was released on 2014-09-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An exciting blend of food history, etymology, anecdotes, origins and culture. How often have you found yourself in the middle of preparing a recipe when you come across an unfamiliar term? If you are like most people, the answer is probably quite often. Not recognizing a word and its meaning can diminish the pleasure of preparing a dish. Discover thousands of definitions, along with a wealth of historical background for many words, in this completely revised edition. Each entry from the previous edition has been reviewed, vetted and edited to reflect today's culinary landscape. The definitions are listed alphabetically for easy reference, and each includes British and American cooking terms, as well as many foreign language terms. So whether you're looking for an entertaining read or the answer to a specific culinary question, this delightful book offers a unique vantage point from which to expand your knowledge of food and your appreciation of cooking. It will make the adventure of cooking all the more enjoyable and will take you on a delightful journey through the world of food. For anyone who cooks or who simply loves food, this is an outstanding reference source and cookbook supplement."--Publisher's website.
Book Synopsis On Cooking and Culinary Dictionary by : Labensky
Download or read book On Cooking and Culinary Dictionary written by Labensky and published by Prentice Hall. This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Learn all the basic Italian cooking techniques by :
Download or read book Learn all the basic Italian cooking techniques written by and published by jideon francisco marques. This book was released on 2024-03-25 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book begins with an overview of the Italian meal and a full description of the primary ingredients used in Italian cooking. More than two hundred classic recipes follow, beginning with a mouthwatering array of antipasti and culminating in a spectacular variety of desserts. Chapters on cheese-making, stocks and basic sauces, rustic soups, pasta, risotto, pizza and breads, meats, fish and shellfish, and vegetables offer all manner of primo and secondo courses in between. The final section of the book is a compendium of professional techniques, with a detailed discussion of each technique and a description of how it is taught at The International Culinary Center. These “lessons” are illustrated with hundreds of step-by-step photographs, and also include information about restaurant organization and practices. This section may be used in conjunction with the recipes in the book, as an aid when cooking from other cookbooks, or on its own, as inspiration.
Book Synopsis Top 100 Food Plants by : Ernest Small
Download or read book Top 100 Food Plants written by Ernest Small and published by NRC Research Press. This book was released on 2009 with total page 657 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book."--Publisher's web site.
Book Synopsis Prentice Hall Introduction to Culinary Arts by : Culinary Institute of America
Download or read book Prentice Hall Introduction to Culinary Arts written by Culinary Institute of America and published by . This book was released on 2007 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
