The Pearson Dictionary of Culinary Arts: Academic Version

by Gaye Ingram, Steven R. Labensky, Sarah R. Labensky

This unique exceptionally comprehensive dictionary contains over 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. Authoritative yet concise entries Accurate use of capitalization and accent marks Simple, alphabetical listing for all entries, including abbreviations Extensive cross-references 285 line drawings Easy to read typeface and format Phonetic pronunciation guides Additionally, there are 14 appendices covering areas such metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!

528 pages, Paperback

First published February 5, 2005