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Informationen zum Autor ELIZABETH RIELY is a journalist and food historian whose articleshave appeared in Bon Appétit, Gourmet, the BostonGlobe, and The New York Times. She is editor of theRadcliffe Culinary Times, the newsletter of the SchlessingerLibrary, a contributor to Gastronomica, and the author ofthe cookbook A Feast of Fruits. Klappentext The indispensable guide to over 5!000 culinary terms Even the most international chef sometimes needs help with todays wildly diverse cooking terminology. Now! theres an updated and revised edition of Elizabeth Rielys The Chefs Companion! which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions! pronunciations! correct spelling! accepted usage! and origins of culinary terms. This invaluable guide covers the terms that chefs might use with customers and kitchen staff-in areas such as cooking techniques! food preparation! herbs and spices! varieties of food! wine! and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine! pastry! and ethnic cuisines. The Chefs Companion: no kitchen is complete without it. Zusammenfassung Timeless reference with more than 5000 terms! which professional chefs must use every day in writing of their menus and in explaining recipes to their staff. Includes a guide to pronunciation and definitions of both culinary and wine terms. Inhaltsverzeichnis Asperge. Bacchus. Chèvre. Decant. Écrevisse. Fennel. Game. Haricot. Indian Pudding. Jardiniére, á la. Kale. Lettuce. Mushroom. Sauce Nantua. Oyster. Pain. Quail. Rice. Saucisse. Terrine. Uccèllo. Vanilla. Watercress. Xérès. Yule Log.
