在线阅读本书
The essential AZ reference of culinary termsconcise and up-to-date Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chefs Companion. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy. From Mexican adobo sauce to Italian zuppa, it offers instant fingertip access to concise definitions, correct spellings, and user-friendly pronunciation guides. The new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation. Packed with reliable, up-to-date information, the Companion is a valuable resource that belongs on every food lovers bookshelf. Elizabeth Riely (Newton Centre, MA) is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, House & Garden, and The New York Times. She contributes regularly to The Boston Globe. Her cookbook, A Feast of Fruits, was published in 1993.
具体描述
读后感
评分
评分
评分
评分
用户评价
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有