Book Description

Abstract: A culinary dictionary of cooking terms, food names, and gastronomic vocabulary is presented in a spiral notebook to enliven and enhance cooking and dining experiences. Over 1200 alphabetized definitions ranging from abalone to zwieback provide answers to many cooking questions. Foreign words in general use in cookbooks, recipes or restaurant menus are included. Additional sections feature information on baking times and temperatures; measures, conversions, and equivalents; serving portions and servings per pound; standard sizes of utensils; food substitutions; kitchen tips; quantities of prepared food obtained from raw foods, and quantities in oversized wine bottles. (nm).