The Cooks Essential Kitchen Dictionary
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| 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 | : 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 | : |
| 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 | : 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 | : Emmanuel Lévinas |
| Publisher | : Stanford University Press |
| Total Pages | : 140 |
| Release | : 2003 |
| Genre | : Philosophy |
| ISBN | : 9780804741408 |
First published in 1935, On Escape represents Emmanuel Levinas's first attempt to break with the ontological obsession of the Western tradition. In it, Levinas not only affirms the necessity of an escape from being, but also gives a meaning and a direction to it. Beginning with an analysis of need not as lack or some external limit to a self-sufficient being, but as a positive relation to our being, Levinas moves through a series of brilliant phenomenological analyses of such phenomena as pleasure, shame, and nausea in order to show a fundamental insufficiency in the human condition. In his critical introduction and annotation, Jacques Rolland places On Escape in its historical and intellectual context, and also within the context of Levinas's entire oeuvre, explaining Levinas's complicated relation to Heidegger, and underscoring the way Levinas's analysis of "being riveted," of the need for escape, is a meditation on the body.
| Author | : Mary-Lane Kamberg |
| Publisher | : Simon and Schuster |
| Total Pages | : 555 |
| Release | : 2014-12-05 |
| Genre | : Cooking |
| ISBN | : 1440584761 |
Learn how to cook hundreds of your favorite meals with these easy, delicious recipes anyone can make! Do you crave homemade French Toast, Eggplant Parmigiana, and Pecan Pie, but don't know the difference between broiling and baking? This book offers a crash course in cooking basics as well as lessons on creating everything from classic entrées to decadent desserts. Complete with step-by-step instructions, a glossary of cooking terms, and 60 brand-new recipes, you’ll learn all there is to know about the kitchen as you make flavorful recipes like: -Baked Nutty Banana Pancakes -Spinach, Bacon, and Egg Salad -Stuffed Green Bell Peppers -Shepherd’s Pie -Oatmeal Chocolate Chip Cookies So forget macaroni and cheese from a box, frozen dinners, and takeout—The “I Don't Know How to Cook” Book, 3rd Edition shows you how to craft great-tasting, homemade meals in no time!
| Author | : David Joachim |
| Publisher | : Rodale Books |
| Total Pages | : 576 |
| Release | : 2001-07-13 |
| Genre | : Cooking |
| ISBN | : 9781579543013 |
Come meet your new best friend in the kitchen. Introducing the big book of home-cooking secrets, fabulous food tips, simple solutions, and recipes to rave about! Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family or just for fun, this is the one book that does it all--faster and easier than you ever dreamed! Find out how to choose the juiciest oranges, perk up limp asparagus, chop an onion with no tears, grill a steak to juicy perfection, rescue any oversalted dish, and crack an egg with one hand. Or, if you're simply tired of the same old meals night after night, discover hundreds of easy recipes that put great-tasting food on your table fast. With this book, you can cook anything with skill, confidence, and pleasure--from a moist, juicy Thanksgiving turkey to a healthy chocolate-banana cream pie to your family's favorite chili with a delicious new twist. Brilliant Food Tips and Cooking Tricks is the book to keep by your side whenever you cook. It's your silent partner, your creative inspiration, and your cooking emergency hotline all rolled into one! This indispensable kitchen companion contains all the practical, down-to-earth cooking wisdom that you will ever need. Learn quick new tricks and clever trade secrets. Discover dozens of recipe rescues. Put a new spin on tried-and-true dishes. Most of all, learn how to cook faster, cook smarter, and have more fun in the kitchen. You'll find the following special features and many more in this extraordinary book: * Over 5,000 brilliant tips on buying, storing, and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more * More than 900 simple, great-tasting recipes for home cooks * Over 200 helpful boxes such as "How Baking Works" and "Four Ways to Flavor Pork Tenderloin" * 170 step-by-step illustrations that teach you timesaving techniques * More than 150 fascinating food facts and household hints * Over 25 useful charts and tables with emergency substitutions, metric conversions, a guide to pan sizes, and much more * The combined experience of five top cooking experts * Easy-to-use, find-it-fast format
| Author | : Clara Paul |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2015-07-30 |
| Genre | : Cookbooks |
| ISBN | : 9781770856431 |
200 Skills Every Cook Must Have is an illustrated guide to the most important tips and techniques that are the key to cooking with confidence and consistency.
| Author | : Charles Sinclair |
| Publisher | : A&C Black |
| Total Pages | : 1145 |
| Release | : 2009-01-01 |
| Genre | : Foreign Language Study |
| ISBN | : 1408102188 |
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
| Author | : Timothy Ferriss |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 677 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 0547884591 |
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
