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Definitive Culinary Reference from C.H.I.P.S.

The Prentice-Hall Dictionary of Culinary Arts
Second Edition
(formerly Webster's New World Dictionary of Culinary Arts)
by Steven Labensky

Features:

  • Authoritative yet concise entries
  • Accurate use of capitalization and accent marks
  • Simple, alphabetical listing for all entries, including abbreviations
  • Extensive cross-references
  • 160 line drawings
  • Easy-to-read typeface and format
  • Phonetic pronunciation guides
  • Useful appendices containing tables of conversions and measures

This unique, exceptionally comprehensive dictionary contains more than 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.

Contents

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

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The Prentice-Hall Dictionary of Culinary Arts
Second Edition
(formerly Webster's New World Dictionary of Culinary Arts)
by Steven Labensky

2006 522 pages $29.95 + shipping
Texas residents please add 6.75 % sales tax

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