The Prentice Hall Essentials Dictionary of Culinary Arts
Sarah R. Labensky, Mississippi University for Women
Gaye G. Ingram
Steven R. Labensky

ISBN-10: 013170463X
ISBN-13: 9780131704633

Publisher: Prentice Hall
Copyright: 2008
Format: Paper; 288 pp
Published: 05/02/2007

Suggested retail price: $20.00
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For courses in Culinary Arts.

 

This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary textbooks. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.

 

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For courses in Culinary Arts.

 

This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary textbooks. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.

 

Hallmark Features

 

Contains over 6,000 entries in the areas of:

  • Food identification
  • Preparation and cooking methods
  • Nutrition
  • Sanitation
  • Tools and equipment
  • Wine, beer and spirits
  • International foods
  • Food chemistry
  • Historical and cultural terms
  • Hospitality terms
  • Prepared dishes 

Offers concise definitions, accurate use of capitalization, and phonetic pronunciations guides–to assist those in the culinary field.

  • Provides a reference tool to use throughout one’s profession. 

Includes over 240 line drawings–within the dictionary.

  • Gives visual representation to make definitions more clear.

Incorporates charts of common food additives, common food labeling terms, and selected produce varieties–in the back of the dictionary.

  • Provides a quick resource that can be used at-a-glance.   

Includes metric conversions and measurement equivalents–to assist in food preparation.

  • Gives students accurate conversions and cuts down on errors based on computation and conversion.

 

The Prentice Hall Essentials Dictionary of Culinary Arts

 

ISBN:  0-13-170463-X

 

By Steven Labensky, Gaye G. Ingram, Sarah R. Labensky 

 

This concise dictionary contains over 6000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. 

  • Authoritative yet concise entries
  • Accurate use of capitalization and accent marks
  • Simple, alphabetical listing for all entries, including abbreviations
  • Cross-references
  • Over 240 line drawings
  • Easy-to-read typeface and format
  • Phonetic pronunciation guides 

Plus tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, pasta glossary, food additives, food labeling terms, produce varieties, and more! 

 

For more information about Prentice Hall Hospitality Management and Culinary Arts titles, visit: www.prenhall.com/hospitality.

View a Sample Chapter PDF:

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