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Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)
Ingram, Gaye G.
Labensky, Sarah R.
Published: March 17, 2000
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Prentice Hall is taking advantage of the Webster's name in this title of a new dictionary of cooking. The three authors have written definitions for more than 16,000 culinary terms. Labensky appears to be the only author with a culinary
background, having written a recent cooking-technique textbook with an accompanying videocassette.
The definitions are short, usually less than two sentences. Pronunciation is included for less familiar or foreign terms--levain, oyako nabe,
sofrito. There are foreign words from Dutch, Portuguese Romanian, Swahili, Turkish, and many from Polish. Proper names are also defined--Beard, James, Jelly Belly, Shirley Temple, Spam, Spa Food. See references are used, although terms that appear within
entries but also have entries of their own are not indicated. For example, country gravy is mentioned in the chicken-fried steak entry, but there is nothing to show that it also appears as a separate entry. The only illustrations are a few line drawings
interspersed throughout the text. Most of the illustrations are for equipment--a sandwich spreader, an ice chipper, a reamer. Appendixes list metric equivalents, temperature equivalents, and stages of cooked sugar.
This is a good choice for
cooking collections that need definitions only. The Cook's Dictionary and Culinary Reference (Contemporary Books, 1996) and Food Lover's Companion (2d ed., Barron's, 1995) contain derivations as well as definitions but have far fewer entries. --This text
refers to an out of print or unavailable edition of this title.
The most authoritative, complete glossary of the culinary arts: now includes over 25,000 entries!
Includes phonetic pronunciation
guidance, nearly 300 line drawings, metric conversions, measurement equivalents, and much more.
Coverage includes food identification, preparation and cooking methods, nutrition, sanitation, equipment, wine, international foods, hospitality,
nutrition, food chemistry, prepared dishes, and more.
Best-selling First Edition was a 1998 James Beard Foundation Award nominee.
This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource
for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food
identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more.
Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking
temperatures, oversized wine bottles, and more.
Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of
Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs and Restaurateurs and Les Dames
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