The Prentice Hall Dictionary of Culinary Arts - Softcover

Labensky, Steven R.; Ingram, Gaye G.; Labensky, Sarah R.

Softcover

ISBN 10: 013026430X ISBN 13: 9780130264305

Verlag: Pearson, 1999

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

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.

Details zur Ausgabe

• Verlag: Pearson
• Erscheinungsdatum: 1999
• Sprache: Englisch
• ISBN 10: 013026430X
• ISBN 13: 9780130264305
• Einband: Taschenbuch
• Auflage: 2
• Anzahl der Seiten: 624
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italien