Food - Dictionaries & reference
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Books – Food – Dictionaries & reference

Books 1 to 20 of 37 – Dictionaries & reference

New Concise Larousse Gastronomique 
Larousse Gastronomique, the world’s classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne in 1938, this essential addition to any kitchen has withstood the test of time and has become an invaluable source of information for every enthusiastic cook and serious gastronome alike. It contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included. This concise edition remains faithful to Prosper Montagne’s original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Paperback,  1440 pp,  $65.00. Buy now

What’s in This?  by Clare Panchoo and Emma Izaby
For mums and dads in a rush, buying convenience foods is a reality but ingredient labels often read like a complicated science experiment. Somehow parents are meant to decode the complex terminology, additives and E numbers to provide healthy food. So this book is for today’s concerned parents who want to know what really goes into the food that they feed their children. Revealing exactly what can be found in over 500 of the top foods that target children, as well as any side effects that the ingredients have been found to cause, this colourful, easy to use A-Z reference guide demystifies the complex jargon for parents, from the definition of ascorbic acid to what is actually in brown sugar

Paperback,  272 pp,  $21.95. Buy now

The Pastry Chef’s Companion  by Glenn Rinsky and Laura Halpin Rinsky
This is a comprehensive baking dictionary and reference guide. Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients. This essential reference includes phonetic spellings, cross-references, and illustrations and also features information on troubleshooting baking problems, classic and contemporary flavor combinations, specialty vendors, and professional organizations. Glenn Rinsky (Pelham, AL) is a contributing writer for Pastry Arts and Design magazine. Laura Halpin Rinsky (Pelham, AL) is a Certified Executive Pastry Chef (CEPC) and a Certified Culinary Educator. Che

Paperback,  384 pp,  $27.95. Buy now

Ceserani and Kinton’s the Theory of Catering: Tutor Resource Dynamic Learning  by David Foskett and Victor Cesarani
Ceserani and Kinton’s The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student book, and more. This CD-ROM includes valuable resources for teaching students about the industry in an engaging manner. Unique to the Tutor Resource are: activity worksheets linked to every chapter and significant topic in the book activities linked to each of the fifteen video clips and, answers to all the activities. This resource also includes the following material from the CD in the student book, provided here with a network licence: interactive quiz questions for every chapter of the book interactive exercises on cuts of meat video clips to reinforce key learning points from the book ta

,  342 pp,  $1,233.95. Buy now

Culinary Math  by Julia Hill and Linda Blocker
This essential culinary reference has now been fully revised and updated. Written by two former CIA culinary math instructors, Culinary Math shows how to apply basic math skills to real-world kitchen situations, such as converting measurements and recipe sizes, calculating yield percents, and determining costs. The latest edition of this well-organized, easy-to-use guide includes a new online component with an electronic version of the Food Cost Form, an appealing new interior design, handsome all-new photos, and 150 new and updated practice problems. Linda Blocker (Delhi, NY) and Julia Hill (Rhinebeck, NY) are former instructors at the CIA. The Culinary Institute of America is the world’s premier culinary college, with campuses in Hyde Par

Paperback,  262 pp,  $71.95. Buy now

What’s a Cook to Do?; An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks  by James Peterson
A practical, chockablock, quick-reference, A-to-Z answer book which reveals: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs; how to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter; and more

Paperback,  400 pp,  $23.95. Buy now

The Dictionary of Drink  by Graham Edwards and Sue Edwards
Have you ever wanted to know: What the initials AAA stand for? The appellation and style of Chateau Simone? Which chemical is used to decaffeinate coffee? What Ginseng tea is? Who invented the patent still? What Xynisteri denotes?

Paperback,  1456 pp,  $44.95. Buy now

Food Bible, The  by Judith Wills
The Food Bible “has all the answers for healthy eating” according to the The Sunday Times. This latest edition of the bestseller contains the most up-to-date research and information from the world’s top authorities on every aspect of food and diet, making it an indispensable reference book. ‘The Food Bible’ explains the facts about genetically modified and organic food, the latest research on food allergies, as well as expert advice on what to eat at every stage of your life. This book guides you through the minefield of sometimes contradictory dietary advice with clear nutritional information. There is a collection of wonderfully tasty, healthy and nutritious recipes for all occasions, and a final chapter containing invaluable detailed an

Paperback,  320 pp,  $34.95. Buy now

The Professional Chef: WITH Student Study Guide  by CIA

,  1466 pp,  $125.00. Buy now

The Professional Chef: Study Guide  by Culinary Institute of America (CIA)
The Professional Chef is among the best-selling titles in Wiley’s cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef, Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/m

Paperback,  234 pp,  $50.95. Buy now

The Oxford Companion to Food  by Alan Davidson
Features a repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. This edition includes articles on topics that reflect the development and universal relevance of food studies

Hardback,  976 pp,  $90.95. Buy now

The Oxford Book of Health Foods  by Vaughan
Provides a scientific critique of the evidence for the medical and health claims made for a range of products sold for their health benefits. Over one hundred entries on health foods, from antioxidants to herbal remedies and vitamin supplements, provide a view for professionals and general readers

Paperback,  222 pp,  $64.95. Buy now

About Baking Student Workbook  by Gail Sokol

,   $74.95. Buy now

Apple a Day  by Dorothy Edgelow

Paperback,  160 pp,  $19.95. Buy now

Dictionary of Food  by Charles Sinclair
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. Truly international in scope, it includes over 25,000 food terms from the classic regions such as France and Italy, but also from Afghanistan, Iceland, Iran, Lithuania, West Africa and Yemen. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world’s cuisines, familiar and less familiar, within our grasp.

Paperback,  640 pp,  $45.00. Buy now

Grand Livre De Cuisine Alain Ducasse’s Culinary Encyclopedia  by Alain Ducasse
World renowned French chief Alain Ducasse believes that food arouses.

Hardback,  1080 pp,  $475.00. Buy now

MCGEE ON FOOD AND COOKING, AN ENCYCLOPEDIA OF KITCHEN SCIENCE, HISTORY AND CULTURE  by Harold McGee
A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

Hardback,  896 pp,  $89.99. Buy now

The Macrobiotic Path to Total Health: A Complete Guide to Naturally Preventing and Relieving More Than 200 Chronic Conditions and Disorders  by Michio Kushi and Alex Jack
Macrobiotics is based on the laws of yin and yang. Michio Kushi and Alex Jack believe that almost every human ailment from the common cold to cancer can be helped by balancing the flow of energy (the “ki”) inside us. The most effective way to do this is to eat the right foods. In this marvelous guide, they give us the basics of macrobiotic eating and living, and explain how to use this powerful source of healing to become healthier and happier. This A to Z compendium of macrobiotic fundamentals, remedies, menus and recipes takes into account the newest thinking and evolving practices within the macrobiotic community.

Paperback,  560 pp,  $35.95. Buy now

Vintcent’s French Food Dictionary  by Charles Vintcent
This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves. It is not a book of recipes, nor does it describe any dishes or courses that you will be offered in a restaurant or cafe. Many people rent a house, villa or apartment, or stay in a mobile home, caravan or tent, when having a holiday or touring through France, and they enjoy the pleasures of self-catering in a country where so much good food is so plentiful. Most visitors will use recipes written in English, and many will be bewildered by the variety of different names of the meat, fish and vegetables in the supermarkets, shops and market stalls. French cuts of meat are often dissimilar to those we are used to buying

Paperback,  112 pp,  $22.95. Buy now

The New Fish Cooking Encyclopedia  by Kate Whiteman
A comprehensive guide to fish and shellfish of the world that features a full-colour photographic identification guide with fascinating facts about habitat and nutritional benefits, together with essential information on buying, storing and cooking. The recipe section includes over 300 easy-to-follow recipes for cooking fish and shellfish, and step-by-step photography ensures every recipe will be cooked to perfection. The world’s finest fish dishes for every occasion are included, whether for a family meal or a dinner party, choose from a variety of soups, starters, salads, pasta and rice dishes, fried and grilled fish, everyday hearty pies, casseroles and stews, as well as sauces to give fish dishes the finishing flourish.

Hardback,  512 pp,  $50.00. Buy now