A Culinary Dictionary: The Chef's Companion, Third Edition
- 6h 23m
- Elizabeth Riely
- John Wiley & Sons (US)
- 2003
Even the most international chef sometimes needs help with today’s wildly diverse cooking terminology. Now, there’s an updated and revised edition of Elizabeth Riely’s The Chef’s Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff–in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef’s Companion: no kitchen is complete without it.
About the Author
Elizabeth Riely is a journalist and food historian whose articles have appeared in Bon Appétit, Gourmet, the Boston Globe, and the New York Times. She is editor of the Radcliffe Culinary Times, the newsletter of the Schlessinger Library, a contributor to Gastronomica, and the author of the cookbook A Feast of Fruits.
In this Book
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A Culinary Dictionary—The Chef’s Companion, Third Edition
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Pronunciation Guide
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Q: qabili- Quitte
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U: uccèllo- uva
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X: xató- xun
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Y: y- yún r
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Z: za’atar-
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Selected Bibliography
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Weights and Measures Conversions*
