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
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