TY  - BOOK
AU  - Riely,Elizabeth
TI  - The chef's companion: a culinary dictionary 
SN  - 047139842X
AV  - TX349 .R48 2003
U1  - 641.303 21
PY  - 2003///]
CY  - Hoboken, N.J.
PB  - J. Wiley
KW  - Food
KW  - Dictionaries
KW  - Cooking
N1  - 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
N2  - "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
ER  -