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Title: Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition) by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ISBN: 0-13-026430-X Publisher: Prentice Hall Pub. Date: 17 March, 2000 Format: Paperback Volumes: 1 List Price(USD): $25.95 |
Average Customer Rating: 4.6 (10 reviews)
Rating: 5
Summary: Wonderful book for the number of entries alone!
Comment: I found this to be the best culinary dictionary if your purpose is for quick reference, pronounciations and the ability to actually find a particular word. If already in this industry, or an accomplished home gourmet it is a great reference. It was one particular term that sent me on this quest to find a well written and complete dictionary of culinary terms. If you are looking for a more complex reference that includes tables and formulation references, then perhaps a chef's companion would be a better choice, but for entries this is #1.
Rating: 5
Summary: An excellent basic culinary reference book
Comment: This friendly volume is crisp, concise (tens of thousands of entries in just under 500 pages), and attractive. It is not only inexpensive, but possibly one of the best culinary dictionaries available for the home cook who simply wants a decent resource for occasional questions.
My basic test for a culinary reference book is to look up "falernum" (a by-product of rum distillation which is used as a flavoring in fruit desserts--sort of along the lines of grenadine). Well, "falernum" isn't in here, but so much other stuff is that I'm not complaining.
The pronunciations are a little iffy on foreign language terms, and the definition brevity is sometimes confusing (kiu is listed as "an ancient Chinese beer." OK. Does that make it a beer from ancient times, or a really old fermented brew that's currently available?). Still, these are minor quibbles for an admirably complete book.
Rating: 5
Summary: Great reference book for culinary careers.
Comment: This book contains not only English and French, but other languages from around the word. I am an student at the Las Vegas University studying for a four-year degree in culinary science. It's tough and you need a lot of guide books. Three I highly recommend is the Study Guide for Baking and Advance Baking. These books I found on Amazon.com and marketplace. They help me alot getting through my courses. Another tough course that involves a lot of science is Sanitation. The Study Guide for the National Servsafe Exam is also an excellent guide.
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Title: The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide) by Sharon Tyler Herbst ISBN: 0764112589 Publisher: Barrons Educational Series Pub. Date: 01 March, 2001 List Price(USD): $14.95 |
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Title: The New Food Lover's Tiptionary : More than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You by Sharon T. Herbst ISBN: 0060935707 Publisher: William Morrow Pub. Date: 06 August, 2002 List Price(USD): $16.95 |
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Professional Cooking by Wayne Gisslen ISBN: 0471436259 Publisher: John Wiley & Sons Pub. Date: 15 June, 2002 List Price(USD): $65.00 |
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Title: The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World by Eve Zibart ISBN: 0897323726 Publisher: Menasha Ridge Press Pub. Date: 01 August, 2001 List Price(USD): $16.95 |
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