by
Waldo, Myra.
Call Number
ARC 641.503 WAL
Publication Date
1967
Format:
Books
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2.5637
by
Dahl, Crete
Call Number
641.503 DAH
Publication Date
1972
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Books
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1.6073
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by
Morel, J. J. (Julian John)
Call Number
ARC 641.503 MOR
Publication Date
1973
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1.6890
by
Montagne, Prosper, 1864-1948
Call Number
ARC STA 641.3 MON
Publication Date
1977
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Books
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34723.9805
by
Altobello, Patricia.
Call Number
ARC 641.503 ALT
Publication Date
1979
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1.6387
by
Ayto, John.
Call Number
641.503 AYT
Publication Date
1990
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1.6644
by
Bailey, Adrian, 1928-
Call Number
641.503 POC
Publication Date
1990
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Books
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1.6036
by
Anderson, Kenneth, 1921-
Call Number
641.503 AND
Publication Date
1993
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Maps
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1.2279
by
Herbst, Sharon Tyler
Call Number
641.03 HER
Publication Date
1995
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Books
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1.6745
by
Bladholm, Linda, 1957-
Call Number
641.5954 BLA
Publication Date
2000
Format:
Books
Publisher description http://www.loc.gov/catdir/description/hol051/00104906.html
Contributor biographical information http://www.loc.gov/catdir/bios/hol055/00104906.html
Contributor biographical information http://www.loc.gov/catdir/bios/hol055/00104906.html
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1.1961
by
Herbst, Sharon Tyler.
Call Number
641.03 HER
Publication Date
2001
Format:
Books
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1.6186
by
Riely, Elizabeth.
Call Number
641.03 RIE
Publication Date
2003
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.
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