The Prentice Hall Essentials Dictionary of Culinary Arts Review

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(More customer reviews)This is a great reference book. A family friend completed his chef training at Cordon Bleu and this was a reccomended book. It's pretty comprehensive yet great for the everyday cook. I purchased one for myself and 2 for gifts. I keep mine handy and use it often. This would be a thoughtful gift for anyone with culinary interest.

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This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.

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Hospitality Cost Control: A Practical Approach Review

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(More customer reviews)A good book that covers the basics in Restaurant management. This is a text book for my culinary class and it is required reading. Easy to read and concise, but at times I requested input from the instructor to clarify and expand on information especially the accounting methods. This book provides much needed information about food cost controls and accounting that is used in the hospitality industry. A must have for future chefs who need to stay profitable.

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KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.

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The Prentice Hall Dictionary of Culinary Arts: Academic Version (2nd Edition) Review

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(More customer reviews)This book is a great reference tool for culinarians who are jsut starting out or people who want to be able to look up this they hear on Iron Chef on TV.

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This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.Authoritative yet concise entriesAccurate use of capitalization and accent marksSimple, alphabetical listing for all entries, including abbreviationsExtensive cross-references285 line drawingsEasy to read typeface and formatPhonetic pronunciation guidesAdditionally, there are14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!

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