Webster's New World Dictionary of Culinary Arts
2nd Edition
Published on 27. November 2000
Book
Paperback/Softback
522 pages
978-0-13-096622-3 (ISBN)
Description
This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including "foreign terms")
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Illustrations
illustrations
Dimensions
Height: 253 mm
Width: 203 mm
Thickness: 23 mm
Weight
946 gr
ISBN-13
978-0-13-096622-3 (9780130966223)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Gaye Ingram | Steven Labensky | Sarah Labensky
Pearson Dictionary of Culinary Arts, The
Academic Version
Book
04/2005
2nd Edition
Pearson
€41.52
Article is exhausted; no reprint
Previous edition
Sarah R. Labensky | Steven Labensky | Gaye G. Ingram
Webster's New World Dictionary of Culinary Arts
Book
01/1997
Pearson Education (US)
€29.75
Article exhausted; check different version
Content
A Note from the Authors. Terms. Appendix.