The Chef's Companion: A Concise Dictionary of Culinary Terms

Front Cover
Van Nostrand Reinhold Company, 1986 - Cooking - 215 pages
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Defines terms related to foods, cooking techniques, foreign cuisines, kitchen equipment, seasonings, and wines

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About the author (1986)

ELIZABETH RIELY is a journalist and food historian whose articles have appeared in "Bon AppA(c)tit, Gourmet," the "Boston Globe," and "The New York Times," She is editor of the "Radcliffe Culinary Times," the newsletter of the Schlessinger Library, a contributor to "Gastronomica," and the author of the cookbook "A Feast of Fruits,

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