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The Chef's Companion

A Culinary Dictionary

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Éditeur :

Wiley


Paru le : 2003-10-07



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Description
The essential A?Z reference of culinary terms?concise and up-to-date
Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chef?s Companion. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy.
From Mexican adobo sauce to Italian zuppa, it offers instant fingertip access to concise definitions, correct spellings, and user-friendly pronunciation guides. The new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation. Packed with reliable, up-to-date information, the Companion is a valuable resource that belongs on every food lover?s bookshelf.
Elizabeth Riely (Newton Centre, MA) is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, House & Garden, and The New York Times. She contributes regularly to The Boston Globe. Her cookbook, A Feast of Fruits, was published in 1993.
Pages
368 pages
Collection
n.c
Parution
2003-10-07
Marque
Wiley
EAN papier
9780471398424
EAN PDF
9780471473312
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
368
Taille du fichier
3881 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
43,50 €

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