Prentice Hall

Culinary, Hospitality, Travel & Tourism



Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2/E
Gaye Ingram
Steven R. Labensky
Sarah R. Labensky, Mississippi University for Women

ISBN-10: 0131716727
ISBN-13: 9780131716728

Publisher: Prentice Hall
Copyright: 2006
Format: Paper; 528 pp
Published: 01/26/2005

Suggested retail price: $27.20
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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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Contains over 25,000 entries—Covering food identification, preparation and cooking methods, cultural terms etc.

Authoritative—Yet concise entries.

Accurate use of capitalization and accent marks.

Simple, alphabetical listing for all entries—Including abbreviations.

Extensive cross-references.

285 line drawings.

Easy to read typeface and format.

Phonetic pronunciation guides.

14 Appendices—Covering Metric Equivalents, Coversions to and from Metric, Ladle Sizes, Canned Good Sizes, Oven Temperatures, Cigar Sizes and more.

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.

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