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
Features
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- Contains over 25,000 entries—Covering food identification, preparation and cooking methods,
cultural terms etc.
- 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.
- 14 Appendices—Covering Metric Equivalents, Conversions to and from Metric, Ladle Sizes,
Canned Good Sizes, Oven Temperatures, Cigar Sizes and more.
Dictionary of Culinary Arts, 2nd Edition main page
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