eBook PDF Download Digital Library
Author: Jonathan Bartlett
Publisher: McGraw-Hill/Contemporary
Published: 1996
Total Pages: 0
ISBN-13: 9780809227945
DOWNLOAD EBOOK →Practical and accurate explanations of over 3000 cooking terms and ingredients.
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.
Author: Denise Greig
Publisher: New Holland Publishers
Published: 2019
Total Pages: 0
ISBN-13: 9781760790868
DOWNLOAD EBOOK →The Cook's Dictionary Guide is the ideal reference tool for anyone with a healthy interest in food. It is the ultimate reference tool for professionals and aspiring chefs alike and explains, in simple terms, the methods, tools and ingredients needed to make every meal special. Containing over 3500 entries it covers a range of subjects including: * Basic foodstuffs * Preparation and storage tips * Cooking techniques * Well-known international dishes and food * Cooking utensils * Macrobiotic terms * A variety of beverages Each entry includes the country of origin as well as detailed description of the item. Ingredients are listed with recommended uses and cooking methods as well as cross references to similar items.
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: Steven Labensky
Publisher:
Published: 2001
Total Pages: 0
ISBN-13: 9780130966223
DOWNLOAD EBOOK →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: 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.
Author: Richard Dolby
Publisher: Legare Street Press
Published: 2023-07-18
Total Pages: 0
ISBN-13: 9781020069888
DOWNLOAD EBOOK →This cookbook is a comprehensive guide to household management, offering advice on everything from baking to gardening. Richard Dolby includes detailed instructions for making all kinds of food and drink, as well as practical information on home maintenance and garden care. This book is a valuable resource for anyone interested in home economics and culinary history. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Sinclair
Publisher:
Published: 2005-10
Total Pages: 0
ISBN-13: 9781904970187
DOWNLOAD EBOOK →An indispensable reference for anyone who loves eating, cooking, or simply reading about food, this collection contains more than 25,000 food terms from around the world, as well as concise descriptions of dishes, ingredients, equipment, and techniques. Global cuisine is brought within cooks' reach with recipes from more than 90 countries, including familiar American, Italian, and French fare and lesser-known creations from Afghanistan, Iceland, Lithuania, and Yemen. Chefs, gastronomes, culinary students, and translators will eat up this thorough guide to international cooking.
Author: Susanne Metz
Publisher:
Published: 1998-04-01
Total Pages: 1000
ISBN-13: 9783805703888
DOWNLOAD EBOOK →