The Prentice Hall Dictionary of Culinary Arts

By: Contributor(s): Material type: TextTextPublication details: Singapore ; Pearson Education South Asia; 2006Description: xiv, 469 p; Includes bibliographical referencesISBN:
  • 978-981-06-9706-8
Subject(s): DDC classification:
  • R 641.303 L11p
Summary: A comprehensive culinary reference that defines more than 6,500 terms and phrases used in professional kitchens, ideal for culinary students, educators, and food enthusiasts seeking clarity in the language of cuisine.
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Book Book PCC REFERENCE R 641.303 L11p (Browse shelf(Opens below)) Available 3252

A comprehensive culinary reference that defines more than 6,500 terms and phrases used in professional kitchens, ideal for culinary students, educators, and food enthusiasts seeking clarity in the language of cuisine.

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