Webster's New World Dictionary of Culinary Arts

by Labensky, Steven; Ingram, Gaye G.; Labensky, Sarah R.

• ISBN13: 9780130264305
• ISBN10: 013026430X
• Edition: 2nd
• Format: Paperback
• Copyright: 2000-01-01
• Publisher: Prentice Hall

Summary

This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more. Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles, and more.

Table of Contents

A Note from the Authors	v
Terms	1	(514)
Appendices
Common Equivalents in the U.S. System	507	(1)
Precise Metric Equivalents	508	(1)
Temperature Equivalents	509	(1)
Converting to Metric	510	(1)
Converting from Metric	510	(1)
Stages of Cooked Sugar	511	(1)
Rounded Measures for Quick Reference	512	(1)
Ladle Sizes	512	(1)
Canned Good Sizes	513	(1)
Conversion Guidelines	513	(1)
Oven Temperatures	513	(1)
Oversized Wine Bottles	514	(1)
Cigar Sizes	514	(1)
Commonly Used International Terms	515