The Chef's Companion by Elizabeth Riely
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.
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.
| SKU | Unavailable |
| ISBN 13 | 9780471398424 |
| ISBN 10 | 047139842X |
| Title | The Chef's Companion |
| Author | Elizabeth Riely |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | John Wiley & Sons Inc |
| Year published | 2003-05-20 |
| Number of pages | 368 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |