The Prentice Hall Dictionary of Culinary Arts: Academic Version by Gaye IngramThe Prentice Hall Dictionary of Culinary Arts: Academic Version by Gaye Ingram

The Prentice Hall Dictionary of Culinary Arts: Academic Version

byGaye Ingram, Steven R. Labensky, Sarah R. Labensky

Paperback | January 26, 2005

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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 entries

Accurate use of capitalization and accent marks

Simple, alphabetical listing for all entries, including abbreviations

Extensive cross-references

285 line drawings

Easy to read typeface and format

Phonetic pronunciation guides

Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!


Title:The Prentice Hall Dictionary of Culinary Arts: Academic VersionFormat:PaperbackDimensions:528 pages, 9.8 × 8 × 1.3 inPublished:January 26, 2005Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0131716727

ISBN - 13:9780131716728

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Table of Contents

A Note from the Authors.



Common Equivalents in the U.S. System.

Precise Metric Equivalents.

Temperature Equivalents.

Converting to Metric.

Converting from Metric.

Stages of Cooked Sugar.

Rounded Measures for Quick Reference.

Ladle Sizes.

Canned Good Sizes.

Conversion Guidelines.

Over Temperatures.

Oversized Wine Bottles.

Cigar Sizes.

Commonly Used International Terms.