American Culinary Dictionary
Author: Philip Lief Group
Publisher: Hearst Communications
Published: 1924-12-01
Total Pages:
ISBN-13: 9780688127527
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The Wordsworth Dictionary of Culinary & Menu Terms
Author:
Publisher: Wordsworth Editions
Published: 2000
Total Pages: 484
ISBN-13: 9781840223002
DOWNLOAD EBOOK →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.
The Chef's Companion
Author: Elizabeth Riely
Publisher: Wiley
Published: 1996-05-29
Total Pages: 0
ISBN-13: 9780471287599
DOWNLOAD EBOOK →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.
What's Cooking America
Author: Linda Stradley
Publisher: Chehalem Pub
Published: 1997-03-01
Total Pages: 433
ISBN-13: 9780966534009
DOWNLOAD EBOOK →Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.
Dictionary of Food
Author: Charles G. Sinclair
Publisher: A&C Black
Published: 2005
Total Pages: 632
ISBN-13: 9780713675009
DOWNLOAD EBOOK →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
Native American Food Plants
Author: Daniel E. Moerman
Publisher: Timber Press
Published: 2010-10-27
Total Pages: 456
ISBN-13: 1604691891
DOWNLOAD EBOOK →Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present. Like anthropologist Daniel E. Moerman’s previous volume, Native American Medicinal Plants, this extensive compilation draws on the same research as his monumental Native American Ethnobotany, this time culling 32 categories of food uses from an extraordinary range of species. Hundreds of plants, both native and introduced, are described. The usage categories include beverages, breads, fruits, spices, desserts, snacks, dried foods, and condiments, as well as curdling agents, dietary aids, preservatives, and even foods specifically for emergencies. Each example of tribal use includes a brief description of how the food was prepared. In addition, multiple indexes are arranged by tribe, type of food, and common names to make it easy to pursue specific research. An essential reference for anthropologists, ethnobotanists, and food scientists, this will also make fascinating reading for anyone interested in the history of wild and cultivated local foods and the remarkable practical botanical knowledge of Native American forbears.
American Dictionary of Culinary Terms
Author: Ellen C. Shannon
Publisher:
Published: 1962
Total Pages: 0
ISBN-13: 9780598511751
DOWNLOAD EBOOK →The Dictionary of American Food and Drink
Author: John F. Mariani
Publisher: Hearst Communications
Published: 1994
Total Pages: 379
ISBN-13: 9780688101398
DOWNLOAD EBOOK →A comprehensive guide features more than eight hundred definitions and seventy-five recipes for everything from "a+a6 la mode" to "zabaglione" and from Scottish Shortbread to Hungarian strudel, plus weight tables, measurements, metric conversions, and equipment. Original.
Dictionary of Food
Author: Charles Sinclair
Publisher: A&C Black
Published: 2009-01-01
Total Pages: 1145
ISBN-13: 1408102188
DOWNLOAD EBOOK →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
The Dictionary of Italian Food and Drink
Author: John F. Mariani
Publisher: Broadway
Published: 1998
Total Pages: 0
ISBN-13: 9780767901291
DOWNLOAD EBOOK →From the origins of gnocchi to a short history of restaurants in Italy. Notes regional variations on specific dishes. Differs in detail to Laroosse Gastronomiquet offers more historical detail and such things as a complete listing of the rules for a true Neapolitan Pizza.
