by Joyce Rubash (Author)
The completely revised and updated edition contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunciations make this an invaluable resource for food and beverage professionals.
Author Biography
Joyce Rubash is the author of The Master Dictionary of Food and Wine, 2nd Edition, published by Wiley.
Number of Pages: 464
Dimensions: 1.28 x 9.45 x 6.48 IN
Publication Date: June 11, 1996