Cover image for The chef's companion : a culinary dictionary
Title:
The chef's companion : a culinary dictionary
Author:
Riely, Elizabeth.
Personal Author:
Edition:
Third edition.
Publication Information:
Hoboken, N.J. : John Wiley & Sons, [2003]

©2003
Physical Description:
xii, 355 pages : illustrations ; 23 cm
Language:
English
ISBN:
9780471398424
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX349 .R48 2003 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

The indispensable guide to over 5,000 culinary terms

Even the most international chef sometimes needs help with today?s wildly diverse cooking terminology. Now, there?s an updated and revised edition of Elizabeth Riely?s The Chef?s Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff?in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef?s Companion: no kitchen is complete without it.


Author Notes

ELIZABETH RIELY is a journalist and food historian whose articles have appeared in Bon App#65533;tit, Gourmet , the Boston Globe , and The New York Times . She is editor of the Radcliffe Culinary Times , the newsletter of the Schlessinger Library, a contributor to Gastronomica , and the author of the cookbook A Feast of Fruits .


Table of Contents

Asperge
Bacchus
Ch+vre
Decant.+crevisse
Fennel
Game
Haricot
Indian Pudding
Jardini_re, f la.Kale
Lettuce
Mushroom
Sauce Nantua
Oyster
Pain
Quail
Rice
Saucisse
Terrine
Ucc+llo
Vanilla
Watercress
X_r+s.Yule Log

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