Download Full eBooks in PDF
International Dictionary Of Food And Cooking Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of International Dictionary Of Food And Cooking book. This book definitely worth reading, it is an incredibly well-written.
Author : Charles G. Sinclair
Publisher : Taylor & Francis
Page : 612 pages
File Size : 53,6 Mb
Release : 1998
Category : Cooking
ISBN : 1579580572
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Ruth Marion Somers Martin
Publisher : Unknown
Page : 311 pages
File Size : 45,7 Mb
Release : 1973-01
Category : Cookery
ISBN : 0094579601
Author : Charles Sinclair
Publisher : Unknown
Page : 594 pages
File Size : 40,7 Mb
Release : 2006-07
Category : Electronic
ISBN : 1422353362
This comprehensive dictionary of over 24,000 entries covers all aspects of food & cooking. It is useful for any practicing chef, amateur enthusiast, gastronome or student. The dictionary covers: ingredients; additives; classical dishes; techniques; cooking processes; catering & menu terms; cooking implements & equipment; & scientific, botanical & nutritional terms. It includes dishes & ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African & Asian regions.
Author : Anonim
Publisher : Unknown
Page : 594 pages
File Size : 47,9 Mb
Release : 2001
Category : Cooking
ISBN : OCLC:58810477
Author : Kenneth N. Anderson,Lois E. Anderson
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 53,5 Mb
Release : 1993-06-29
Category : Business & Economics
ISBN : UCSC:32106009987873
The most comprehensive food and nutrition reference available today… The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition: Covers food ingredients, garnishes, sauces, entrées, and appetizers Describes cooking methods, food preparation, and processing techniques Cross-references words and terms in more than 40 languages Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen From bouillabaisse to bain-marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world’s current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere.
Author : Charles Sinclair
Publisher : A&C Black
Page : 1145 pages
File Size : 49,9 Mb
Release : 2009-01-01
Category : Foreign Language Study
ISBN : 9781408102183
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author : Charles G. Sinclair
Publisher : A&C Black
Page : 632 pages
File Size : 45,8 Mb
Release : 2005
Category : Cookbooks
ISBN : 0713675004
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author : Guido Gómez de Silva
Publisher : Unknown
Page : 0 pages
File Size : 53,6 Mb
Release : 2003
Category : Cookbooks
ISBN : 0781808766
Over 6,000 food terms are defined in this invaluable reference, as DeSilva demystifies ingredients and culinary techniques to help cooks create authentic, perfectly prepared recipes. A five-language glossary at the end of the book provides a quick reference for commonly used food terms with equivalents in English, French, German, Italian, and Spanish.
Author : Derek A. Pines
Publisher : Summersdale Publishers
Page : 0 pages
File Size : 42,7 Mb
Release : 1996
Category : Cookery
ISBN : 1873475632
Suitable for home and work, this is the ultimate reference for all cooks, from beginners to experts, to clarify the plethora of terms used internationally in the culinary field.
Author : Charles Sinclair
Publisher : Unknown
Page : 0 pages
File Size : 51,6 Mb
Release : 2005-10
Category : Cookbooks
ISBN : 1904970184
An indispensable reference for anyone who loves eating, cooking, or simply reading about food, this collection contains more than 25,000 food terms from around the world, as well as concise descriptions of dishes, ingredients, equipment, and techniques. Global cuisine is brought within cooks' reach with recipes from more than 90 countries, including familiar American, Italian, and French fare and lesser-known creations from Afghanistan, Iceland, Lithuania, and Yemen. Chefs, gastronomes, culinary students, and translators will eat up this thorough guide to international cooking.
Author : Charles Sinclair
Publisher : Unknown
Page : 640 pages
File Size : 41,6 Mb
Release : 2005-09-01
Category : Electronic
ISBN : 0747580030
A Cook's Dictionaryis the indispensable companion for everyone who loves reading about food — or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. A Cook's Dictionaryreflects this huge cultural shift. Truly international in scope, it includes over 25,000 food terms from the classic regions such as France and Italy, but also from Afghanistan, Iceland, Iran, Lithuania, West Africa and Yemen. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. 'This is truly the most impressive collection of International Food and Cookery Terms one could ever find. The information is given from A to Z so that locating the facts is both quick and easy. Both experienced and younger cooks and chefs will find the book invaluable. It covers classic dishes with reminders of their methods of preparation but also is completely up-to-date. You can find how to use all the bewildering range of modern ingredients on sale in supermarkets and specialist stores, together with descriptions of their source of supply and flavour.' Marguerite Patten, OBE Includes amazing British regional dishes that chefs like Gordon Ramsay should be reviving. Maybe not this Cornish delicacy, though: gerty meat puddingEngland A type of haggis from Cornwall made from boiled pigs' offal including lungs and spleen, minced with the scallops from the fat and with groats, boiled in the cooking liquor from the offal, seasoned, packed into large casings, tied and boiled
Author : Ruth Marion Somers Martin
Publisher : Hastings House Book Publishers
Page : 328 pages
File Size : 55,7 Mb
Release : 1974
Category : Cooking
ISBN : CORNELL:31924001633688
Author : Steven Labensky,Gaye G. Ingram,Sarah R. Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 44,6 Mb
Release : 2008
Category : Cookery
ISBN : 013170463X
This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
Author : Charles Herman Senn,Harold C. Clarke
Publisher : Weidenfeld & Nicolson
Page : 164 pages
File Size : 46,9 Mb
Release : 1972
Category : Food
ISBN : 0706311841
Author : Steven Labensky,Gaye G. Ingram,Sarah R. Labensky
Publisher : Unknown
Page : 532 pages
File Size : 47,8 Mb
Release : 2001
Category : Business & Economics
ISBN : 013026430X
This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including "foreign terms")