Riely, Elizabeth, <br/><br/>
The chef's companion :  a culinary dictionary / 
Elizabeth Riely ; illustrations by David Miller. 
 - Third edition. 
 - xii, 355 pages :  illustrations ;  23 cm 
<br/><br/>Includes bibliographical references (pages 349-352). 
<br/><br/> 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. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>047139842X 9780471398424 
<br/><br/><label>LCCN: </label>2003001241 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Dictionaries<br/>Cooking--Dictionaries
<br/><br/><label>LC Class. No.: </label>TX349  / .R48 2003 
<br/><br/><label>Dewey Class. No.: </label>641.303