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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: 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: 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: John Nott
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 658
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Book Description
Author: Jacques L. Rolland
Publisher: Robert Rose
ISBN: 9780778804949
Category : Cooking
Languages : en
Pages : 0
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Book Description
"An exciting blend of food history, etymology, anecdotes, origins and culture. How often have you found yourself in the middle of preparing a recipe when you come across an unfamiliar term? If you are like most people, the answer is probably quite often. Not recognizing a word and its meaning can diminish the pleasure of preparing a dish. Discover thousands of definitions, along with a wealth of historical background for many words, in this completely revised edition. Each entry from the previous edition has been reviewed, vetted and edited to reflect today's culinary landscape. The definitions are listed alphabetically for easy reference, and each includes British and American cooking terms, as well as many foreign language terms. So whether you're looking for an entertaining read or the answer to a specific culinary question, this delightful book offers a unique vantage point from which to expand your knowledge of food and your appreciation of cooking. It will make the adventure of cooking all the more enjoyable and will take you on a delightful journey through the world of food. For anyone who cooks or who simply loves food, this is an outstanding reference source and cookbook supplement."--Publisher's website.
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.
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: Susanne Metz
Publisher:
ISBN: 9783805703888
Category :
Languages : en
Pages : 1000
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Book Description
Author: Charles Francatelli
Publisher: BoD – Books on Demand
ISBN: 3861951266
Category : Cooking
Languages : en
Pages : 102
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Book Description
The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Author: Richard Dolby
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 540
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Book Description
Author: Denise Greig
Publisher:
ISBN: 9781877246487
Category : Cooking
Languages : en
Pages : 424
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Book Description
The New Zealand Cook's Dictionary is the ideal reference tool for anyone with a healthy interest in food. Containing over 3500 entries, it covers a range of subjects including: basic foods, preparation and storage tips, cooking techniques, international dishes and food, cooking utensils, macrobiotic terms, and even types of beverages.Clear, concise and easy to use, The New Zealand Cook's Dictionary reflects an interest in cuisine and the diversity of New Zealand's multiculturalism, examining European, Asian, Mediterranean and Middle Eastern influences.
