por
Adria, Ferran.
Signatura topográfica preferida
XX(150666.1)
Fecha de publicación
2009
Resumen
Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor
Formato:
Recursos electrónicos
Relevancia:
0.0707
por
Riely, Elizabeth.
Signatura topográfica preferida
641.03 RIE
Fecha de publicación
2003
Resumen
"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.
Formato:
Libros
Relevancia:
77634.5234
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por
Anderson, Kenneth, 1921-
Signatura topográfica preferida
641.03 AND
Fecha de publicación
1993
Resumen
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.
Formato:
Libros
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
Relevancia:
0.0539
por
Riely, Elizabeth
Signatura topográfica preferida
641.03 RIE
Fecha de publicación
1986
Formato:
Libros
Relevancia:
47544.9805
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