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Webster's New World Dictionary of Culinary Arts
 
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Webster's New World Dictionary of Culinary Arts [Paperback]

Steven R. Labensky (Author), Gaye G. Ingram (Author), Sarah R. Labensky (Author)

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Sarah R. Labensky
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Product Description

Product Description

For courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods.

This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms (including “foreign terms” from all the world's cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy.

About the Author

Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:  17 reviews
7 of 7 people found the following review helpful
Divine details for the curious cook! 4 April 2000
By Rebecca Johnson - Published on Amazon.com
Format:Paperback
This is the ultimate information resource for the curious cook. The information is accurate and includes almost every ingredient, food, or recipe description a new cook could ever want to know.

I was dissapointed not to find a description of Fleur de Sel which is the best salt you can purchase. With that said, I really have no other complaints. A work which includes so many multicultural ingredient explanations is worth all 5 stars.

~The Rebecca Review
7 of 7 people found the following review helpful
Wonderful book for the number of entries alone! 3 April 2000
By JED - Published on Amazon.com
Format:Paperback
I found this to be the best culinary dictionary if your purpose is for quick reference, pronounciations and the ability to actually find a particular word. If already in this industry, or an accomplished home gourmet it is a great reference. It was one particular term that sent me on this quest to find a well written and complete dictionary of culinary terms. If you are looking for a more complex reference that includes tables and formulation references, then perhaps a chef's companion would be a better choice, but for entries this is #1.
8 of 9 people found the following review helpful
An excellent basic culinary reference book 27 July 2002
By Catherine S. Vodrey - Published on Amazon.com
Format:Paperback
This friendly volume is crisp, concise (tens of thousands of entries in just under 500 pages), and attractive. It is not only inexpensive, but possibly one of the best culinary dictionaries available for the home cook who simply wants a decent resource for occasional questions.

My basic test for a culinary reference book is to look up "falernum" (a by-product of rum distillation which is used as a flavoring in fruit desserts--sort of along the lines of grenadine). Well, "falernum" isn't in here, but so much other stuff is that I'm not complaining.

The pronunciations are a little iffy on foreign language terms, and the definition brevity is sometimes confusing (kiu is listed as "an ancient Chinese beer." OK. Does that make it a beer from ancient times, or a really old fermented brew that's currently available?). Still, these are minor quibbles for an admirably complete book.

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