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The Chef's Companion
Elizabeth Riely
€ 27.99
€ 23.85
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Description for The Chef's Companion
Paperback. 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. Num Pages: 368 pages, Illustrations. BIC Classification: GBC; WBA. Category: (P) Professional & Vocational. Dimension: 227 x 153 x 22. Weight in Grams: 582.
Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, "what would you like today?" The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.
Product Details
Format
Paperback
Publication date
2003
Publisher
John Wiley and Sons Ltd United States
Number of pages
368
Condition
New
Number of Pages
368
Place of Publication
New York, United States
ISBN
9780471398424
SKU
V9780471398424
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Elizabeth Riely
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.
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