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Download or read book Cassell's dictionary of cookery written by Cassell, ltd and published by . This book was released on 1883 with total page 1296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Charles G. Sinclair
Publisher: A&C Black
Published: 2005
Total Pages: 632
ISBN-13: 9780713675009
DOWNLOAD EBOOKThe Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Download or read book Dictionary of Food written by Charles G. Sinclair and published by A&C Black. This book was released on 2005 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author: Henry Beard
Publisher: Workman Publishing
Published: 1985-01-01
Total Pages: 116
ISBN-13: 9780894808432
DOWNLOAD EBOOKThe authors mince their way through all the pretension and confusion of cooking jargon to serve up more than two hundred delicious definitions spiced with fifty full-page illustrations
Download or read book Cooking written by Henry Beard and published by Workman Publishing. This book was released on 1985-01-01 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors mince their way through all the pretension and confusion of cooking jargon to serve up more than two hundred delicious definitions spiced with fifty full-page illustrations
Author: Susanne Metz
Publisher:
Published: 1998-04-01
Total Pages: 1000
ISBN-13: 9783805703888
DOWNLOAD EBOOKDownload or read book Hering ́s Compendium of Food and Beverages written by Susanne Metz and published by . This book was released on 1998-04-01 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cassell's Dictionary of Cookery written by and published by . This book was released on 1896 with total page 1290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: David A. Bender
Publisher: OUP Oxford
Published: 2009-01-29
Total Pages: 563
ISBN-13: 0191579750
DOWNLOAD EBOOKThis leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
Download or read book A Dictionary of Food and Nutrition written by David A. Bender and published by OUP Oxford. This book was released on 2009-01-29 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
Author: Robert S. Igoe
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 203
ISBN-13: 1461568382
DOWNLOAD EBOOKThe Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author: Charles Sinclair
Publisher: A&C Black
Published: 2009-01-01
Total Pages: 1145
ISBN-13: 1408102188
DOWNLOAD EBOOKThe Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Download or read book Dictionary of Food written by Charles Sinclair and published by A&C Black. This book was released on 2009-01-01 with total page 1145 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author: Cordon Bleu Cookery School
Publisher:
Published: 1972
Total Pages: 144
ISBN-13:
DOWNLOAD EBOOKDownload or read book Dictionary of Cookery Terms written by Cordon Bleu Cookery School and published by . This book was released on 1972 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Charles G. Sinclair
Publisher: Taylor & Francis
Published: 1998
Total Pages: 612
ISBN-13: 9781579580575
DOWNLOAD EBOOKFirst Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Download or read book International Dictionary of Food and Cooking written by Charles G. Sinclair and published by Taylor & Francis. This book was released on 1998 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
