The Food Encyclopedia: Over 8,000 Ingredients, T- 0778801500, Hardcover, Rolland-

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The Food Encyclopedia: Over 8,000 Ingredients, T- 0778801500, hardcover, Rolland
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Zuletzt aktualisiert am 01. Jul. 2025 19:11:46 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
ISBN
9780778801504
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Rose Incorporated, Robert
ISBN-10
0778801500
ISBN-13
9780778801504
eBay Product ID (ePID)
62991338

Product Key Features

Book Title
Food Encyclopedia : over 8000 Ingredients, Tools, Techniques and People
Number of Pages
701 Pages
Language
English
Publication Year
2006
Topic
Reference, Encyclopedias
Illustrator
Yes
Genre
Cooking, Reference
Author
Jacques L. Rolland, Carol Sherman
Format
Hardcover

Dimensions

Item Height
2.1 in
Item Weight
76 Oz
Item Length
10.8 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
Reviews
This is no casual consumer's guide, but an in-depth reference appropriate for college-level culinary school holdings and many a public lending library's reference collection. ... Cooks seeking a serious all-in-one reference will find this a treasure trove of historical and culinary detail., A book for everyone who likes food, cooking or simply being informed about the world today and things we eat... just plain fun to read., Not only is this heavyweight packed with answers to all of your questions about what's on your plate, but it also offers 120 biographies of prominent people in the culinary world and information about cooking methods. As a result, the book is a food reference guide for restaurant guests and novice cooks, as well as serious epicures and Trivial Pursuit aficiconados., Cooks seeking a serious all-in-one reference will find this a treasure trove of historical and culinary detail., [Winner of a Special Jury Award in 2006:] Robert Rose won its first Best in the World award in the year 2000. Every year it publishes books which become references on their subjects, with very professional writing, research and editing. This Food Encyclopedia is a new masterpiece, after many others., Whether you're looking for an entertaining read or need some mealtime advice, this authoritative guide is a one-size-fits-all., Wealth of information... This readable work is a great resource for people interested in the culinary arts. Summing Up: Recommended., Brings together in-depth information and meanings of the latest culinary trends and techniques... this authoritative source will delight anyone who loves food., A wealth of information... It is extremely user-friendly, and the quality of the presentation throughout is a highlight... This readable work is a great resource for people interested in the culinary arts. Summing Up: Recommended. General readers and practioners., This is the newest reference book on my desk, and it has already come in handy several times. Selected as one of the "Best of Reference 2007" by the New York Public Library. Not only is this heavyweight packed with answers to all of your questions about what's on your plate, but it also offers 120 biographies of prominent people in the culinary world and information about cooking methods. As a result, the book is a food reference guide for restaurant guests and novice cooks, as well as serious epicures and Trivial Pursuit aficiconados., In-depth information and ... the latest culinary trends and techniques... this authoritative source will delight anyone who loves food.
TitleLeading
The
Dewey Edition
22
Dewey Decimal
641/.03
Synopsis
The most comprehensive and authoritative food encyclopedia available. Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who over the years have played key roles in its development. The Food Encyclopedia has 8,000 entries, with cross-reference on foods, wines, beverages, cooking methods and techniques, and biographies of prominent people. It is the most comprehensive food reference in the marketplace today, featuring 500 stunning illustrations and photographs alongside its extensive coverage. In the entry on arugula, for example, we read that it is an assertive salad green, eruca sativa , has a peppery taste somewhere between nasturtium and watercress, and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson, in detailed written instructions to his gardener at Monticello, listed arugula as essential for his kitchen garden. Included are more than 150 biographies of prominent individuals -- chefs, authors and inventors -- who have contributed to food and its lore. Chefs include Julia Child, Paul Bocuse, Alice Waters and Michael Stadtlander. Among the notable authors are Elizabeth David, M.F.K. Fisher and Irma S. Rombauer. The inventors include Carl Sontheimer the developer of the Cuisinart food processor. Becoming more familiar with words and terms, and finding out the background behind a food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For any cook, this authoritative and fascinating book is an outstanding reference and cookbook companion., An authoritative and comprehensive food encyclopedia with 8000 cross referenced entries on foods, wines, beverages, cooking methods and techniques, biographies, and includes over 500 color illustrations and 50 photographs.
LC Classification Number
TX349

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