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Prentice Hall Dictionary of Culinary Arts

Prentice Hall Dictionary of Culinary Arts - 2nd edition

Prentice Hall Dictionary of Culinary Arts - 2nd edition

ISBN13: 9780131716728

ISBN10: 0131716727

Prentice Hall Dictionary of Culinary Arts by Steve Labensky, Gaye Ingram and Sarah Labensky - ISBN 9780131716728
Cover type: Paperback
Edition: 2ND 06
Copyright: 2006
Publisher: Prentice Hall, Inc.
Published:
International: No
Prentice Hall Dictionary of Culinary Arts by Steve Labensky, Gaye Ingram and Sarah Labensky - ISBN 9780131716728

ISBN13: 9780131716728

ISBN10: 0131716727

Cover type: Paperback
Edition: 2ND 06

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Summary

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.

Features

  • Contains over 25,000 entries--Covering food identification, preparation and cooking methods, cultural terms etc.
  • Authoritative--Yet concise entries.
  • Accurate use of capitalization and accent marks.
  • Simple, alphabetical listing for all entries--Including abbreviations.
  • Extensive cross-references.
  • 285 line drawings.
  • Easy to read typeface and format.
  • Phonetic pronunciation guides.
  • 14 Appendices--Covering Metric Equivalents, Coversions to and from Metric, Ladle Sizes, Canned Good Sizes, Oven Temperatures, Cigar Sizes and more.

Table of Contents

Table of Contents

A Note from the Authors.

Terms.

Appendices.

Common Equivalents in the U.S. System.

Precise Metric Equivalents.

Temperature Equivalents.

Converting to Metric.

Converting from Metric.

Stages of Cooked Sugar.

Rounded Measures for Quick Reference.

Ladle Sizes.

Canned Good Sizes.

Conversion Guidelines.

Over Temperatures.

Oversized Wine Bottles.

Cigar Sizes.

Commonly Used International Terms.