The Prentice Hall Dictionary of Culinary Arts Gaye Ingram

ISBN: 9780131716728

Published: February 5th 2005

Paperback

522 pages


Description

The Prentice Hall Dictionary of Culinary Arts  by  Gaye Ingram

The Prentice Hall Dictionary of Culinary Arts by Gaye Ingram
February 5th 2005 | Paperback | PDF, EPUB, FB2, DjVu, audiobook, mp3, RTF | 522 pages | ISBN: 9780131716728 | 5.80 Mb

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, foodMoreThis 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 entriesAccurate use of capitalization and accent marksSimple, alphabetical listing for all entries, including abbreviationsExtensive cross-references285 line drawingsEasy to read typeface and formatPhonetic pronunciation guidesAdditionally, there are14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!



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