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: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
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
Author: Charles Herman Senn
Publisher: Weidenfeld & Nicolson
ISBN: 9780706311846
Category : Food
Languages : en
Pages : 164
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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: John F. Mariani
Publisher: Broadway
ISBN: 9780767901291
Category : Beverages
Languages : en
Pages : 0
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Book Description
From the origins of gnocchi to a short history of restaurants in Italy. Notes regional variations on specific dishes. Differs in detail to Laroosse Gastronomiquet offers more historical detail and such things as a complete listing of the rules for a true Neapolitan Pizza.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 164
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Book Description
Author: Jonathan Bartlett
Publisher: McGraw-Hill Companies
ISBN: 9780809231201
Category : Cookery
Languages : en
Pages : 0
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Book Description
Presents explanations of over three thousand cooking terms, techniques, ingredients, and tools, arranged alphabetically and cross-referenced.
Author: Edgie Polistico
Publisher: Anvil Publishing, Inc.
ISBN: 6214200871
Category : Cooking
Languages : en
Pages : 944
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Book Description
From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.
