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Author: Henry Beard
Publisher: Workman Publishing
Published: 1985-01-01
Total Pages: 116
ISBN-13: 9780894808432
DOWNLOAD EBOOKThe authors mince their way through all the pretension and confusion of cooking jargon to serve up more than two hundred delicious definitions spiced with fifty full-page illustrations
Author: Jonathan Bartlett
Publisher: McGraw-Hill Companies
Published: 1996
Total Pages: 0
ISBN-13: 9780809231201
DOWNLOAD EBOOKPresents explanations of over three thousand cooking terms, techniques, ingredients, and tools, arranged alphabetically and cross-referenced.
Author: Jacques L. Rolland
Publisher: Robert Rose
Published: 2014-09-11
Total Pages: 0
ISBN-13: 9780778804949
DOWNLOAD EBOOK"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: John Nott
Publisher:
Published: 1723
Total Pages: 658
ISBN-13:
DOWNLOAD EBOOKAuthor: Elizabeth Riely
Publisher: Wiley
Published: 1996-05-29
Total Pages: 0
ISBN-13: 9780471287599
DOWNLOAD EBOOKAny 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: Edgie Polistico
Publisher: Anvil Publishing, Inc.
Published: 2017-11-15
Total Pages: 944
ISBN-13: 6214200871
DOWNLOAD EBOOKFrom ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.
Author: Steven Labensky
Publisher:
Published: 2001
Total Pages: 0
ISBN-13: 9780130966223
DOWNLOAD EBOOKThis 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: Charles Sinclair
Publisher: A&C Black
Published: 2009-01-01
Total Pages: 1145
ISBN-13: 1408102188
DOWNLOAD EBOOKThe 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: Roy T. Cook
Publisher: Edinburgh University Press
Published: 2009-03-20
Total Pages: 328
ISBN-13: 0748631976
DOWNLOAD EBOOKThis dictionary introduces undergraduate and post-graduate students in philosophy, mathematics, and computer science to the main problems and positions in philosophical logic. Coverage includes not only key figures, positions, terminology, and debates within philosophical logic itself, but issues in related, overlapping disciplines such as set theory and the philosophy of mathematics as well. Entries are extensively cross-referenced, so that each entry can be easily located within the context of wider debates, thereby providing a valuable reference both for tracking the connections between concepts within logic and for examining the manner in which these concepts are applied in other philosophical disciplines.
Author: Charles G. Sinclair
Publisher: A&C Black
Published: 2005
Total Pages: 632
ISBN-13: 9780713675009
DOWNLOAD EBOOKThe 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
