Cassell's dictionary of cookery PDF Download
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Author: Cassell, ltd
Publisher:
ISBN:
Category :
Languages : en
Pages : 1296
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Book Description
Author: Cassell, ltd
Publisher:
ISBN:
Category :
Languages : en
Pages : 1296
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Book Description
Author: Susanne Metz
Publisher:
ISBN: 9783805703888
Category :
Languages : en
Pages : 1000
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Book Description
Author: Henry Beard
Publisher: Workman Publishing
ISBN: 9780894808432
Category : Family & Relationships
Languages : en
Pages : 116
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Book Description
The authors mince their way through all the pretension and confusion of cooking jargon to serve up more than two hundred delicious definitions spiced with fifty full-page illustrations
Author: Charles G. Sinclair
Publisher: A&C Black
ISBN: 9780713675009
Category : Cookbooks
Languages : en
Pages : 632
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Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author: David A. Bender
Publisher: OUP Oxford
ISBN: 0191579750
Category : Reference
Languages : en
Pages : 563
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Book Description
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
Author: Cordon Bleu Cookery School
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 144
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Book Description
Author: Charles G. Sinclair
Publisher: Taylor & Francis
ISBN: 9781579580575
Category : Cooking
Languages : en
Pages : 612
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Book Description
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1290
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Book Description
Author: Sarie Forster
Publisher:
ISBN: 9781873047170
Category : Cookery
Languages : en
Pages : 228
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Book Description
Author: Charles Sinclair
Publisher: A&C Black
ISBN: 1408102188
Category : Foreign Language Study
Languages : en
Pages : 1145
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Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
