This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including foreign terms)
Webster's New World Dictionary of Culinary Arts
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Steven Labensky; Gaye G. Ingram; Sarah R. Labensky; Carolyn DuPaquier SardinasSeries
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