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Prentice Hall Dictionary of Culinary Arts

ISBN-10: 0131716727

ISBN-13: 9780131716728

Edition: 2nd 2006 (Revised)

Authors: Gaye Ingram, Sarah R. Labensky, William E. Ingram, Steven Labensky

List price: $39.40
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Description:

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. 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 Additionally, there arenbsp;14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more! nbsp;
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Book details

List price: $39.40
Edition: 2nd
Copyright year: 2006
Publisher: Prentice Hall PTR
Publication date: 1/26/2005
Binding: Paperback
Pages: 528
Size: 8.75" wide x 9.75" long x 0.75" tall
Weight: 2.046
Language: English

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
Oven Temperatures
Oversized Wine Bottles
Cigar Sizes
Commonly Used International Terms