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This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
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The Prentice Hall Essentials Dictionary of Culinary Arts
ISBN: 0-13-170463-X
By Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
This concise dictionary contains over 6000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, 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
- Cross-references
- Over 240 line drawings
- Easy-to-read typeface and format
- Phonetic pronunciation guides
Plus tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, pasta glossary, food additives, food labeling terms, produce varieties, and more!
For more information about Prentice Hall Hospitality Management and Culinary Arts titles, visit: www.prenhall.com/hospitality.
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The Prentice Hall Essentials Dictionary of Culinary Arts
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The Prentice Hall Essentials Dictionary of Culinary Arts
Verlag:
Pearson Education, Limited, 2007
ISBN 10: 013170463X
ISBN 13: 9780131704633
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The Prentice Hall Essentials Dictionary of Culinary Arts
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