Textbook
Culinary Arts/Reference
Paperback, 528 pages
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The
Prentice Hall
Dictionary
of
Culinary Arts
The Academic Version
Second Edition
©2006
Publisher: Pearson Education, Prentice Hall
Author:
Gaye Ingram
Steven R. Labensky
Sarah R. Labensky, Mississippi University for Women
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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.
$26.67
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