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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/793207382 Title: The culinarian : a kitchen desk reference Author: Barbara Ann Kipfer Publisher: Hoboken, N.J. : John Wiley & Sons, 2011. ISBN/ISSN: 9781118110614 1118110617 9780544186033 0544186036 1280591404 9781280591402 OCLC:793207382

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The culinarian : a kitchen desk reference

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The culinarian : a kitchen desk reference

Author:	Barbara Ann Kipfer
Publisher:	Hoboken, N.J. : John Wiley & Sons, 2011.
Edition/Format:	eBook : Document : EnglishView all editions and formats
Summary:	A culinary reference packed with thousands of straightforward definitions and fun tips and trivia Perfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary history, etymologies, and tips on selecting, storing, and using virtually Read more...
Rating:	(not yet rated) 0 with reviews - Be the first.
Subjects	Food -- Dictionaries. Cooking -- Dictionaries. Cooking -- Terminology. View all subjects
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Genre/Form:	Electronic books Dictionaries Terminology
Additional Physical Format:	Print version: Kipfer, Barbara Ann. Culinarian. Hoboken, N.J. : John Wiley & Sons, 2011 (DLC) 2011000435 (OCoLC)700735126
Material Type:	Document, Internet resource
Document Type:	Internet Resource, Computer File
All Authors / Contributors:	Barbara Ann Kipfer Find more information about:
ISBN:	9781118110614 1118110617 9780544186033 0544186036 1280591404 9781280591402
OCLC Number:	793207382
Notes:	Includes index.
Description:	1 online resource (xxiv, 616 pages) : illustrations
Responsibility:	Barbara Ann Kipfer ; illustrations by Kyle Kipfer.

Abstract:

A culinary reference packed with thousands of straightforward definitions and fun tips and trivia Perfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary history, etymologies, and tips on selecting, storing, and using virtually every ingredient and piece of kitchen equipment imaginable. In addition to vital information like unit conversions and yields and equivalents, the book also includes cooking tips,

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