Tuesday, December 30, 2008

Prentice Hall Dictionary of Culinary Arts or College Cookbook

Prentice Hall Dictionary of Culinary Arts

Author: Gaye Ingram

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.

Authoritative yet concise entries

Accurate use of capitalization and accent marks

Simple, alphabetical listing for all entries, including abbreviations

Extensive cross-references

285 line drawings

Easy to read typeface and format

Phonetic pronunciation guides

Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!



Read also The Spectrum or New Womans Dress for Success

College Cookbook: An Alternative to the Meal Plan

Author: Geri Harrington

Publishers Weekly

This well-intentioned book will embolden the novice in the kitchen, college student or not. With directions on everything from how to boil water to saving money at the supermarket, Harrington ( The Salad Book , etc.) cheerfully exhorts readers to learn basic principles of cooking and to ``improvise to suit your budget or what happens to be on hand,'' providing a specific glossary of cooking terms and a guide to the use of spices and herbs. Recipes collected from college students around the country make only modest demands on busy schedules and small budgets while yielding substantial dishes, such as beef stew or fried rice. Whole chapters are devoted to inexpensive foods like ground beef and eggs. Generally avoiding processed foods, Harrington promotes the use of leftovers with such items as ``The Whatever-You-Have-in-the-Fridge Quiche.'' Unfortunately, the pedestrian or inauthentic quality of many recipes (tuna-and-spaghetti casserole, ``chicken cacciatore'' made with commercial spaghetti sauce and stuffed olives, a dessert called ``Apples with Creme Fraiche'' that does not contain the latter ingredient) and some dubious kitchen lore (``almost any proportion of main ingredients tastes good as long as you have enough sauce for pasta'') will disappoint readers with any serious interest in food. (August)



Table of Contents:

Introduction

Eat Better for Less

Coming to Terms

Cooking Hints

A Table of Substitutions

Herbs, Seeds, and Spices

Soup

Eggs

Ground Beef

Beef

Chicken

Fish

Vegetables

Rice and Pasta

Salads

Sauces, Gravies, and Salad Dressings

Desserts

Things to Eat When You Have to Stay Up All Night Studying

Food for Friends and Other Guests

IndeX

No comments: