Cassell's dictionary of cookery
Author | : Cassell, ltd |
Publisher | : |
Total Pages | : 1296 |
Release | : 1883 |
Genre | : |
ISBN | : |
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Author | : Cassell, ltd |
Publisher | : |
Total Pages | : 1296 |
Release | : 1883 |
Genre | : |
ISBN | : |
Author | : Susanne Metz |
Publisher | : |
Total Pages | : 1000 |
Release | : 1998-04-01 |
Genre | : |
ISBN | : 9783805703888 |
Author | : Charles G. Sinclair |
Publisher | : A&C Black |
Total Pages | : 632 |
Release | : 2005 |
Genre | : Cookbooks |
ISBN | : 9780713675009 |
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author | : |
Publisher | : |
Total Pages | : 1290 |
Release | : 1896 |
Genre | : Cooking |
ISBN | : |
Author | : Henry Beard |
Publisher | : Workman Publishing |
Total Pages | : 116 |
Release | : 1985-01-01 |
Genre | : Family & Relationships |
ISBN | : 9780894808432 |
The authors mince their way through all the pretension and confusion of cooking jargon to serve up more than two hundred delicious definitions spiced with fifty full-page illustrations
Author | : David A. Bender |
Publisher | : OUP Oxford |
Total Pages | : 563 |
Release | : 2009-01-29 |
Genre | : Reference |
ISBN | : 0191579750 |
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
Author | : Jonathan Bartlett |
Publisher | : McGraw-Hill Companies |
Total Pages | : 0 |
Release | : 1996 |
Genre | : Cookery |
ISBN | : 9780809231201 |
Presents explanations of over three thousand cooking terms, techniques, ingredients, and tools, arranged alphabetically and cross-referenced.
Author | : Charles G. Sinclair |
Publisher | : Taylor & Francis |
Total Pages | : 612 |
Release | : 1998 |
Genre | : Cooking |
ISBN | : 9781579580575 |
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Author | : Cordon Bleu Cookery School |
Publisher | : |
Total Pages | : 144 |
Release | : 1972 |
Genre | : Cooking |
ISBN | : |
Author | : Charles Sinclair |
Publisher | : A&C Black |
Total Pages | : 1145 |
Release | : 2009-01-01 |
Genre | : Foreign Language Study |
ISBN | : 1408102188 |
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine