Food guide The Cook's Dictionary and Culinary Reference offers practical, accurate explanations of thousands of terms of phrases for cooks.
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Format: Hardcover with dust jacket, 488 pages.
Copyright: 1996
Publisher: Contemporary Books
Author: Jonathan Bartlett
Description: With more than 3,000 informative entries in a convenient A-to-Z format, The Cook's Dictionary and Culinary Reference is an invaluable resource for both novice and experienced cooks.
From dash ("a scant 1/8 teaspoon – an amount too small, or needed in too unspecific an amount, to be more precisely measured or specified") to duxelles ("mushrooms that have been chopped extremely fine, twisted in a cloth to squeeze out the moisture, and browned in butter with onions and shallots, then left to cool for use as flavoring or stuffing"), this practical guide offers concise, accurate, and enlightening definitions and clarifications of common and obscure cooking phrases, methods, tools, and ingredients.
Also included are time-tested guidelines for cooking correctly as well as explanations of various unusual or newly available foods and suggestions for their use.
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Condition: Good condition.