Webster's new world dictionary of culinary arts
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Contributions
- Labensky, Steven. - Contributor
- Ingram, Gaye G. - Contributor
- Labensky, Sarah R. - Contributor
Publication
1997 - Prentice Hall, Upper Saddle River, NJ, New Jersey
Language
English
Word Count
111,750 words, Guess
Page Count
447 pages
Identifiers
- Open LibraryOL1007657M
- ISBN-100134757327
- OCLC Control Number35762787
- Internet Archiveisbn_9780134757322
- Library of Congress Control Number96047579
and 2 more
- Goodreads1085180
- LibraryThing404907
Classifications
- DDC641/.03
- LCCTX349 .W42 1997
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.
Subjects
Other Editions
- Webster's new world dictionary of culinary arts
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