The Prentice Hall Essentials Dictionary of Culinary Arts
The Prentice Hall Essentials Dictionary of Culinary Arts ISBN:  0-13-170463-X By Steven Labensky, Gaye G. Ingram, Sarah R. Labensky  This concise dictionary contains over 6000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entriesAccurate use of capitalization and accent marksSimple, alphabetical listing for all entries, including abbreviationsCross-referencesOver 240 line drawingsEasy-to-read typeface and formatPhonetic pronunciation guides Plus tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, pasta glossary, food additives, food labeling terms, produce varieties, and more!  For more information about Prentice Hall Hospitality Management and Culinary Arts titles, visit: www.prenhall.com/hospitality.