Prentice Hall Dictionary of Culinary Arts, The (Trade Version) by Gaye Ingram
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Prentice Hall Dictionary of Culinary Arts, The (Trade Version)
Prentice Hall Dictionary of Culinary Arts, The (Trade Version)
Summary
This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.
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Prentice Hall Dictionary of Culinary Arts, The (Trade Version) Summary
Table of Contents
A Note from the Authors.
Terms.
Appendices.
Common Equivalents in the U.S. System.
Precise Metric Equivalents.
Temperature Equivalents.
Converting to Metric.
Converting from Metric.
Stages of Cooked Sugar.
Rounded Measures for Quick Reference.
Ladle Sizes.
Canned Good Sizes.
Conversion Guidelines.
Over Temperatures.
Oversized Wine Bottles.
Cigar Sizes.
Commonly Used International Terms.
Additional information
CIN0131716735G
9780131716735
0131716735
Prentice Hall Dictionary of Culinary Arts, The (Trade Version) by Gaye Ingram
Used - Good
Paperback
Pearson Education (US)
20050404
528
N/A
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