Chef's Companion
Regular price
€32.50
A01=Elizabeth Riely
Author_Elizabeth Riely
book of culinary terms
Category=GBC
Category=WBA
chef's dictionary
chef?s dictionary of terms
clear menu descriptions
cooking definitions
cooking reference guide
culinary arts reference book
culinary descriptions
Culinary dictionary
culinary terms
dictionary for chefs
dictionary for cooking
dictionary for servers
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
language of the culinary arts
Product details
- ISBN 9780471398424
- Weight: 499g
- Dimensions: 147 x 224mm
- Publication Date: 20 May 2003
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Paperback
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Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, "what would you like today?" The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.
ELIZABETH RIELY is a journalist and food historian whose articleshave appeared in Bon Appétit, Gourmet, the BostonGlobe, and The New York Times. She is editor of theRadcliffe Culinary Times, the newsletter of the SchlessingerLibrary, a contributor to Gastronomica, and the author ofthe cookbook A Feast of Fruits.
