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Webster's New World Dictionary of Culinary Arts (Trade Version) |
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Webster's New World Dictionary of Culinary Arts (Trade Version) |
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by: Steven Labensky
Dewey Decimal Number: 641.03 EAN: 9780134757322 Edition: 1 ISBN: 0134757327 Label: Pearson P T R Languages: Manufacturer: Pearson P T R Number Of Items: 1 Number Of Pages: 512 Publication Date: January 23, 1997 Publisher: Pearson P T R Studio: Pearson P T R Editorial Review: Product Description: The most authoritative, complete glossary of the culinary arts: now includes over 25,000 entries!
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. Related Items:
Average Rating:
 Rating:  - Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)Excellent service, prompt delivery, excellent condition as described, packaged well. Would use again. Rating:  - Webster's Culinary Arts DictionaryMy only complaint would be that it should have been packaged better. It was only wrapped in brown paper and by the time it arrived the edges of the book were sticking out. It should have been put in a proper mailing envelope or at least reinforced the edges with tape. Customer, Virginia Mickelson Rating: - My lil' dictionary and II'm a guy, ok? I got this insuppressible urge to become a Vegetarian and cook gourmet vegetarian cuisine. It could happen to anyone. But it happened to me. I have probably 15 veggie cookbooks and try to prepare at least three new recipes per week. I can't remember even once being stumped by some arcane ingredient or bizarre description with this life saving dictionary in hand! The phonetic pronunciation of most entries is very gratifying as well. What more is there to say? Except that I'm now thinner, smarter, faster, more virile, high blood pressure is gone and I'm crazier than when I was a carnivore! But that's off topic. Long live the revolution! Rating: - Well worth the moneyIf you need a quick reference guide to look up culinary terms, or techniques, this one is great for the money. The book is some what small, about 1" thick, and light paper is used, which makes this book VERY convenient unlike most references book that are overly burdensome. I'm currently in culinary school and as a student, I use this book all the time; it has yet to dissapoint me! Quality work here. A must for any foodie
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