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| 008 | 030117s2003 njua bd 000 0 eng d | ||
| 010 | _a 2003001241 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
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| 035 | _a(DLC) 2003001241 | ||
| 035 | _a(OCoLC)51553268 | ||
| 040 |
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| 050 | 0 | 0 |
_aTX349 _b.R48 2003 |
| 082 | 0 | 0 |
_a641.303 _221 |
| 100 | 1 |
_aRiely, Elizabeth, _eauthor. _9235130 |
|
| 245 | 1 | 4 |
_aThe chef's companion : _ba culinary dictionary / _cElizabeth Riely ; illustrations by David Miller. |
| 250 | _aThird edition. | ||
| 264 | 1 |
_aHoboken, N.J. : _bJ. Wiley, _c[2003] |
|
| 264 | 4 | _c©2003 | |
| 300 |
_axii, 355 pages : _billustrations ; _c23 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references (pages 349-352). | ||
| 505 | 0 | 0 |
_tAsperge -- _tBacchus -- _tChevre -- _tDecant -- _tEcrevisse -- _tFennel -- _tGame -- _tHaricot -- _tIndian Pudding -- _tJardiniere, a la Kale -- _tLettuce -- _tMushroom Sauce -- _tNantua -- _tOyster -- _tPain -- _tQuail -- _tRice -- _tSaucisse -- _tTerrine -- _tUccello -- _tVanilla -- _tWatercress -- _tXeres -- _tYule Log. |
| 520 | 1 | _a"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. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aFood _vDictionaries _9585993 |
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| 650 | 0 |
_aCooking _vDictionaries _9691458 |
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