The chef's companion : a culinary dictionary / Elizabeth Riely ; illustrations by David Miller.
Material type: TextPublisher: Hoboken, N.J. : J. Wiley, [2003]Copyright date: ©2003Edition: Third editionDescription: xii, 355 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 047139842X
- 9780471398424
- 641.303 21
- TX349 .R48 2003
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.303 RIE (Browse shelf(Opens below)) | 1 | Available | A278346B |
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Includes bibliographical references (pages 349-352).
Asperge -- Bacchus -- Chevre -- Decant -- Ecrevisse -- Fennel -- Game -- Haricot -- Indian Pudding -- Jardiniere, a la Kale -- Lettuce -- Mushroom Sauce -- Nantua -- Oyster -- Pain -- Quail -- Rice -- Saucisse -- Terrine -- Uccello -- Vanilla -- Watercress -- Xeres -- Yule Log.
"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.
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