| Description |
xii, 355 pages : illustrations ; 23 cm |
| Summary |
"Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This guide covers all the terms that chefs might use with customers and kitchen staff - in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines."--BOOK JACKET |
| Bibliography |
Includes bibliographical references (pages 349-352) |
| Notes |
Also available online via the World Wide Web by subscription to netLibrary, Inc. (CEIRC Shared Collection) |
| Subject |
Cookbooks -- Dictionaries.
|
|
Food -- Dictionaries.
|
| LC no. |
2003001241 |
| ISBN |
047139842X (cloth) |
|
