Search Results for chefs - Narrowed by: Cooking -- Dictionaries.

Modern Gastronomy [electronic resource] : A to Z

2024-05-12T22:39:43Z

by Adria, Ferran.
Call Number XX(150666.1)
Publication Date 2009
Summary 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
Format: Electronic Resources
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The international dictionary of food & nutrition / Kenneth N. Anderson and Lois E. Anderson.

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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

The chef's companion : a concise dictionary of culinary terms / Elizabeth Riely ; illustrations by David Miller.

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by Riely, Elizabeth
Call Number 641.03 RIE
Publication Date 1986
Format: Books

Uhlemann's chef's companion / compiled by Karl Uhlemann ... ...

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Call Number ARC STA 641.5 UHL
Publication Date 1953
Format: Books

Consult me : how to cook ... consult me on confectionery ... consult me, and I will teach you how to brew ... consult me on household management and economy ... consult me on diseases and their remedies ... consult me on the games of cards, chess, &c ... consult me how to dye ... consult me on the cold water cure, and on a thousand other things / by the author of 'Enquire within'.

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Call Number ARC 640 CON
Publication Date 1866
Format: Books