The Cooks Dictionary And Culinary Reference
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Author | : Jonathan Bartlett |
Publisher | : McGraw-Hill Companies |
Total Pages | : 0 |
Release | : 1996 |
Genre | : Cookery |
ISBN | : 9780809231201 |
Presents explanations of over three thousand cooking terms, techniques, ingredients, and tools, arranged alphabetically and cross-referenced.
Author | : |
Publisher | : Wordsworth Editions |
Total Pages | : 484 |
Release | : 2000 |
Genre | : Cooking |
ISBN | : 9781840223002 |
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.
Author | : Jacques L. Rolland |
Publisher | : Robert Rose |
Total Pages | : 0 |
Release | : 2014-09-11 |
Genre | : Cooking |
ISBN | : 9780778804949 |
"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.
Author | : Elizabeth Riely |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1996-05-29 |
Genre | : Cooking |
ISBN | : 9780471287599 |
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 |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cookery |
ISBN | : 9780131704633 |
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 | : Steven Labensky |
Publisher | : |
Total Pages | : 0 |
Release | : 2001 |
Genre | : Cookery |
ISBN | : 9780130966223 |
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 | : Susanne Metz |
Publisher | : |
Total Pages | : 1000 |
Release | : 1998-04-01 |
Genre | : |
ISBN | : 9783805703888 |
Author | : Jonathan Bartlett |
Publisher | : McGraw-Hill/Contemporary |
Total Pages | : 0 |
Release | : 1996 |
Genre | : Cookery |
ISBN | : 9780809227945 |
Practical and accurate explanations of over 3000 cooking terms and ingredients.
Author | : Richard Dolby |
Publisher | : |
Total Pages | : 578 |
Release | : 1833 |
Genre | : |
ISBN | : |
Author | : Zhaoneng Chen |
Publisher | : Springer |
Total Pages | : 708 |
Release | : 2004-11-29 |
Genre | : Computers |
ISBN | : 3540305440 |
The International Conference on Asian Digital Libraries (ICADL) is an annual international forum that provides opportunities for librarians, researchers and experts to exchange their research results, innovative ideas, service experiences and state-- the-art developments in the field of digital libraries. Building on the success of the first six ICADL conferences, the 7th ICADL conference hosted by the Shanghai Jiao Tong University and the Shanghai Library in Shanghai, China aimed to further strengthen the academic collaboration and strategic alliance in the Asia- Pacific Region in the development of digital libraries. The theme of ICADL 2004 was: Digital library: International Collaboration and Cross-fertilization, with its focus on technology, services, management and localization. The conference began with an opening ceremony and the conference program featured 9 keynote speeches and 5 invited speeches by local and international experts. During the 3-day program, 40 research paper presentations were given in 3 parallel sessions. The conference also included 6 tutorials and an exhibition. The conference received 359 submissions, comprising 248 full papers and 111 short papers. Each paper was carefully reviewed by the Program Committee members. Finally, 44 full papers, 15 short papers and 37 poster papers were selected. On behalf of the Organizing and Program Committees of ICADL 2004, we would like to express our appreciation to all authors and attendees for participating in the conference. We also thank the sponsors, Program Committee members, supporting organizations and helpers for making the conference a success. Without their efforts, the conference would not have been possible.