by
Herbst, Sharon Tyler.
Call Number
641.03 HER
Publication Date
2007
Summary
Almost seven thousand alphabetical entries provide information on all aspects of cooking and dining, including cooking techniques and tools, ingredients, wines, and meat cuts.
Format:
Books
Relevance:
3.6180
by
Labensky, Steven.
Call Number
641.03 LAB
Publication Date
2006
Format:
Books
Relevance:
1.7678
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by
Sinclair, Charles G.
Call Number
641.03 INT
Publication Date
1998
Summary
"A comprehensive dictionary of over 24,000 entries covering all aspects of food and cooking and useful for any practising chef, amateur enthusiast, gastronome or student. Covers ingredients, classical dishes, cooking processes, cooking implements and scientific, botanical and nutritional terms. The dictionary includes dishes and ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African and Asian regions."--BOOK JACKET.
Format:
Books
Relevance:
1.7678
by
Hering, Richard
Call Number
641.3003 HER
Publication Date
1994
Format:
Books
Relevance:
1.7678
by
Anderson, Kenneth, 1921-
Call Number
641.03 AND
Publication Date
1993
Summary
A London chef has overnight access to Louisiana crayfish. A Nebraska housewife finds the complex spices key to a proper Indian curry in her area supermarket. Big Macs are all the rage in Moscow. In the 1990s, the hallmarks of the Global Village - advances in telecommunications and transportation - have made food, dining, and cooking truly international. And The International Dictionary of Food and Nutrition is an invaluable handbook for anyone intent on keeping up with the latest in the language of good cooking and eating. This culinary and nutrition dictionary presents a wide range of definitions and descriptions, including terms found on menus, in cookbooks and periodicals, as well as words and terms used in food production, processing, and preparation. In more than 7,600 entries, The International Dictionary of Food and Nutrition translates into layman's English the common and esoteric terms used to identify food ingredients, entrees, and supplementary items. It also identifies the ethnic or cultural origin of the terms used in the production, processing and preparation of food items in a professional lexicographic manner. From traditional entries on classic ingredients and entrees to the words and phrases that reflect a growing worldwide interest in ethnic dining, the Dictionary is accurate, authoritative, comprehensive, and current in its coverage of the language of food. For professional chefs, amateur cooks, dietitians, home economists, gourmet diners, and foodservice professionals, The International Dictionary of Food and Nutrition is an essential guide for anyone intent on absorbing the abundance of information available on international cuisine today.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix02/92038971.html
Publisher description http://www.loc.gov/catdir/description/wiley037/92038971.html
Publisher description http://www.loc.gov/catdir/description/wiley037/92038971.html
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1.7678
by
Riely, Elizabeth
Call Number
641.03 RIE
Publication Date
1986
Format:
Books
Relevance:
1.7678
by
Hering, Richard
Call Number
ARC STA 641.3003 HER
Publication Date
1958
Format:
Books
Relevance:
1.7678
by
Dumas, Alexandre, 1802-1870.
Call Number
ARC 641.03 DUM
Publication Date
1958
Format:
Books
Relevance:
1.7678
by
Dale, Rodney, 1933-, compiler.
Call Number
641.03 WOR
Publication Date
2000
Format:
Books
Relevance:
1.2500
by
Ayto, John.
Call Number
ARC 641.03 AYT
Publication Date
1993
Format:
Books
Relevance:
1.2500
by
Greig, Denise, 1945-
Call Number
641.503 GRE
Publication Date
2010
Format:
Books
Relevance:
1.1180
by
Greig, Denise, 1945-
Call Number
ARC 641.503 GRE
Publication Date
2000
Format:
Books
Relevance:
0.7906
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