Description
- Covers food ingredients, garnishes, sauces, entrees, and appetizers
- Describes cooking methods, food preparation, and processing techniques
- Cross-references words and terms in more than 40 languages
- Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen
About the Author
About the authors KENNETH N. ANDERSON is Editorial Director of thePublishers Editorial Services and a former editor of Better Homes& Gardens, Nutrition Today and Today's Health. He received a BSfrom Stanford University and MAs from both Northwestern Universityand the University of Chicago. LOIS E. ANDERSON is the author ofThe Prentice-Hall Dictionary of Health and Nutrition. She hasdeveloped and tested recipes for several bestselling cookbooksincluding The Fish Cookbook and The Gourmet's Guide to Fish andShellfish.
Book Information
ISBN 9780471559573
Author Kenneth N. Anderson
Format Hardback
Page Count 336
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 835g
Dimensions(mm) 243mm * 196mm * 25mm