Artículos relacionados a The Prentice Hall Dictionary of Culinary Arts

The Prentice Hall Dictionary of Culinary Arts - Tapa blanda

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

 
9780130264305: The Prentice Hall Dictionary of Culinary Arts
Tapa blanda
ISBN 10: 013026430X ISBN 13: 9780130264305
Editorial: Pearson, 2001

Sinopsis

For courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods.

This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms (including “foreign terms” from all the world's cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy.

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Acerca del autor

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 & Restaurateurs and Les Dames d'Escoffier.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Pearson
Año de publicación
2001
Idioma
Inglés
ISBN 10 
013026430X
ISBN 13 
9780130264305
Encuadernación
Tapa blanda
Número de edición
2
Número de páginas
624
Contacto del fabricante
no disponible
Persona responsable
Riccardo Bacigalupo
riccardo.bacigalupo@sanoma.it

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