Prentice Hall Dictionary of Culinary Arts
Prentice Hall Dictionary of Culinary Arts
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  • Comments: Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, thatll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.

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  • ISBN-13: 9780131704633
  • ISBN: 013170463X
  • Publication Date: 2007
  • Publisher: Prentice Hall


Labensky, Sarah, Ingram, Gaye, Labensky, Steve


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 entries Accurate use of capitalization and accent marks Simple, alphabetical listing for all entries, including abbreviations Cross-references Over 240 line drawings Easy-to-read typeface and format Phonetic 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 .Labensky, Sarah is the author of 'Prentice Hall Dictionary of Culinary Arts ', published 2007 under ISBN 9780131704633 and ISBN 013170463X.

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