Webster's new world dictionary of culinary arts
By: [compiled by] Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ; illustrations by William E. Ingram.
Contributors: Labensky, Steven.; Ingram, Gaye G.; Labensky, Sarah R.
Publisher: Prentice Hall
Published: 1997
Place of publication: Upper Saddle River, NJ
Language: eng
Number of pages: 447
Subjects: Food -- Dictionaries; Cookery -- Dictionaries
Description: "This unique exceptionally comprehensive dictionary contains over 16,000 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, and prepared dishes." "Authoritative yet concise entries; accurate use of capitalization and accent marks; simple, alphabetical listing for all entries, including abbreviations; extensive cross-references; 160 line drawings; easy to read typeface and format; phonetic pronunciation guides; plus tables of metric conversions, measurement equivalents, sugar cooking temperatures and more!"--Jacket.