The indispensable guide to over 5,000 culinary terms
Even the most international chef sometimes needs help with today?s wildly diverse cooking terminology. Now, there?s an updated and revised edition of Elizabeth Riely?s The Chef?s Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff?in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef?s Companion: no kitchen is complete without it.
Jardiniere, a la.
Series: CHEF'S COMPANION
Audience: Tertiary; University or College
Number Of Pages: 368
Published: 5th May 2003
Publisher: John Wiley and Sons Ltd
Country of Publication: US
Dimensions (cm): 22.8 x 16.2 x 2.5
Weight (kg): 0.59
Edition Number: 1
Edition Type: Revised