Prentice Hall Dictionary of Culinary Arts, the (Trade Version)

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, 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 abbreviationsExtensive cross-references285 line drawingsEasy to read typeface and formatPhonetic pronunciation guidesAdditionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!