Webster's New World Dictionary of Culinary Arts - Couverture souple

Labensky, Steven R.; Ingram, Gaye G.; Sardinas, Carolyn DuPaquier

Couverture souple

ISBN 10 : 0130966223 ISBN 13 : 9780130966223

Editeur : Pearson, 2000

Synopsis

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")

A propos du livre

Présentation de l'éditeur

For courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods.

This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms (including “foreign terms” from all the world's cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy.

Biographie de l'auteur

Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2000
• ISBN 10: 0130966223
• ISBN 13: 9780130966223
• Reliure: Broché
• Langue: anglais
• Numéro d'édition: 2
• Nombre de pages: 522
• Coordonnées du fabricant: non disponible