The Master Dictionary of Food and Wine

by Joyce Rubash

Overview

The completely revised and updated edition contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunciations make this an invaluable resource for food and beverage professionals.

Product Details

ISBN-13:	9780471287568
Publisher:	Wiley
Publication date:	06/11/1996
Series:	Culinary Arts Series
Edition description:	REV
Pages:	464
Product dimensions:	6.30(w) x 9.31(h) x 1.43(d)

About the Author

Joyce Rubash is the author of The Master Dictionary of Food and Wine, 2nd Edition, published by Wiley.

Table of Contents

What Exactly Is the Internet?

What Functions are Driving an Enterprise's Adoption of the Internet?

The High Performance Business Team.

Taking New Measures.

Internet Policy for the Enterprise.

Additional Implementation Topics.

Summary and Analysis: Internet and the Enabling Technologies.

Appendices.

References.

Index.

Editorial Reviews

A carefully prepared dictionary--with pronunciation--giving brief definitions of some 8,000 terms relevant to food ingredients, cooking styles, preparation techniques, and types of culinary service. The vocabulary is international and includes wine-related terms. Useful for both amateur and professional cooks and all who work in food service. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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