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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: Charles G. Sinclair
Publisher: A&C Black
ISBN: 9780713675009
Category : Cookbooks
Languages : en
Pages : 632
Get Book Here
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 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: 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: International Food Information Service
Publisher: Wiley-Blackwell
ISBN: 9781405125055
Category : Technology & Engineering
Languages : en
Pages : 424
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Book Description
IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA - Food Science and Technology Abstracts?, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: * Over 7800 entries * Reflects current usage in the scientific literature * Includes local names, synonyms and Latin names, as appropriate * Extensive cross-referencing * Scientific editing from the team at IFIS This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.
Author: Steven Labensky
Publisher:
ISBN: 9780130966223
Category : Cookery
Languages : en
Pages : 0
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Book Description
This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including foreign terms)
Author: Steven Labensky
Publisher: Prentice Hall
ISBN: 9780131704633
Category : Cookery
Languages : en
Pages : 0
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Book Description
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.
Author: International Food Information Service
Publisher: John Wiley & Sons
ISBN: 1405187409
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Author: Maureen B. Fant
Publisher:
ISBN: 9780880016124
Category : Cookery, Italian
Languages : en
Pages : 0
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Book Description
What is the difference between "cappuccino and "cafe-latte? What is an "appoggiacoltello? How much is "q.b.? To find out the answers, look no further than "Dictionary of Italian Cuisine, the first comprehensive Italian-English dictionary of Italian food terminolgy. This handy reference tool provides authoritative Italian terms and English definitions for everything you'll find in Italian cookbooks and menus. Entries cover Italian foods and ingredients, cooking utencils and techniques, menu and wine terms, adjectives commonly found in Italian recipes, Italian place names, and dishes from each of Italy's twenty regions. This lexicon is an invaluable, easy-to-use reference for anyone who needs to understand or use Italian food terminolgy -- travelers, culinary professionals, and home cooks. Whether Italian food is your love, your life, or your passion, "Dictionary of Italian Cuisine is a must for your cookbook shelf.
Author: DAVID A. BENDER
Publisher:
ISBN: 9780198829003
Category :
Languages : en
Pages : 608
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Book Description
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.
Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092
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Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
